Thinly cut the onion, leek and mushrooms to the same size.
In a small frying pan, heat 1 table spoon of sunflower oil and fry the onion and leek together for 2 minutes. Add the mushrooms to the mix, stir for one minute, then add the baked beans. Stir for 2 minutes the time for the beans to soak in the flavours and heat up. Adjust the seasoning then serve on lightly toasted brown slices.
This is a great way to stretch baked beans and make a tin go further. Enjoy.
Chop the onions and pepper, grate the ginger. Peel and cut the parsnip into chips. Set aside.
Heat 2 tablespoons of oil and brown the onions for 2 minutes, then add the peas, ginger, salt, garlic and 200ml of water cover and leave the peas to soften for 20 minutes. Don’t forget to stir from time to time. After the 20 minutes, add the peppers, 1/2 teaspoon of paprika, 200ml water, adjust the seasoning and cover for another 8-10 minutes on medium heat.
Now on to the parsnips chip. They are to be treated the same as potatoes chips, so feel free to use your regular chip pan. Frying for 5 to 7 minutes suffice to have them cooked through from raw. Add a slice of onion in the chip oil to add more taste to the chips.
Once the chips are ready, salt and serve.
Remember. The colder the chips get before serving, wrinklier they get become. Enjoy
Start by peeling, chopping and cutting everything that needs to be prepped before starting.
Rinse the rice and place it in a deep pan with 350ml water, a bit of salt and a table spoon of vegetable oil. Cover the pot and leave to cook for 8 minutes. Once the water has evaporated, stir the rice, cover it and turn the heat right down to allow it to finish cooking with steam alone for another 10 minutes.
Once the rice is ready and the other ingredients prepared, heat 3 tablespoons of vegetable oil in a wok or a large frying pan. Fry the onions for 2 minutes. Add the cut hotdogs and fry until brown with crisp edges.
Now add the carrots, a dust of garlic granules and salt. Stir well and cover for 1 minute to soften the carrots. Now, fold in the rice with 1 crushed vegetable stock cube, black pepper and 50ml of water. Stir and cover. Cook on medium heat for 5 minutes to allow all liquid to evaporate and the rice to absorb the flavours. Remove from the heat and add in the finely chopped parsley before serving.
Peel both carrots, cut one like carrot sticks (julienne), cut the other one length way paper-thin (you can use a potato peeler for this). Keep them separately.
Cut the bacon as on the picture to the size of carrot sticks, set aside. Your pasta should be precooked by this time. Now time to combine all the ingredients.
In a large sauce pan, heat 3 table spoons of sunflower oil. Fry the bacon for 5 to 7 minutes until crisp. Remove from the pan and set aside.
Without cleaning the pan, fry the chopped onions, with the garlic and carrot sticks. Stir for 3 minutes, then, pour in the whole tin of cream of Mushroom soup. Add black pepper and leave to simmer for 3-5 minutes until the soup becomes much creamier and begins to stick to the sides of the sauce pan. Don’t forget to stir.
Add the bacon back in the now creamier mushroom soup and stir for another 2 minutes to allow the bacon absorb a bit of the mushrooms.
Now fold in the precooked pasta, mix well, to make sure that the cream has covered the pasta, adjust the seasoning, cover and leave on medium heat for 3 to 4 minutes. If you’ve got some cheddar in the fridge, this will be the time to grate some and add to the mix.
Now remove from heat and gently mix in the paper-thin carrots slices. Cover the pan and allow another 5 minutes before serving. Enjoy.
Preheat the oven at 200C before starting the prep.
Cut the medium onion in 2. Keep half for frying and half for later. Peel 2 carrots, the 3 parsnips then, cut each of them in 4 length way. Cut the leek same way. Place them all in a large bowl.
In a frying pan, heat 2 tablespoon of vegetable oil. Fry one half of onion that has been diced, then lightly brown every side of the browned sausage.
Once that is done, pour the content of the frying pan on the vegetables. Also add the 200ml of tomato soup, salt and Pepper. Then, crush 1 stock cube on the melange before mixing all the ingredients together. Taste and adjust the seasoning if necessary.
Spray a bit of oil on the oven tray and lay on it the pastry sheet. Then, carefully place on its middle all the vegetable and the sausage. Making sure that the sausage is placed at the heart of the vegetable heap. Now bring up the sides of the pastry so the content will not fall to the side.
If necessary, cover it all with foil to maintain the shape. Place the parcel in the oven for 40 minutes at 200C. Serve with a small beetroot slaw.
Preparing the coleslaw: peel and grate the beetroot, and the 2 remaining carrots. Also grate the leftover onion. Place all in a bowl. Add salt and pepper, plus 3 full tablespoons of mayonnaise. Mix and set aside. The onion can be replaced by white or red cabbage. If you are not fan of coleslaw just serve the parcel with a simple green salad and a light vinaigrette.
1 teaspoon of Paprika powder, coriander powder & cumin powder
3 garlic cloves
Start by soaking the soya mince in boiled water for 10 minutes. When rehydrated, the mince will double in volume. Drain, squeeze out the water and set aside. Also put the barley to soak in cold water for 20 – 30 minutes.
Chop and blend 1/4 onion with the tomato, leek, the chilli pepper and garlic cloves. Set aside.
Finely chop the rest of onion and fry it in a sauce pan with 3 table spoons of oil. Once the onion is browned, add the now rehydrated soya mince and with salt and black pepper. Stir fry for 3 minutes until the mince takes a bit of colour. Now add the blended ingredients and stir well with a spatula, then cover for 10 minutes.
Remember to stir from time to time to avoid burns. All you should hear by this time is frying noises from the pan. This means it is the time to add the kidney beans with the coriander, paprika and cumin. Stir, then pour in 400ml of water. Cover the pan and leave it to simmer for 20 minutes.
In the meantime, rinse the barley and place it on the hob with 250ml of water, 1 table spoon of oil and salt.Living the pot uncovered on high heat, allow the water to evaporate for 20 minutes. Once the water has evaporated, fluff the barley and add another 10ml of water, then cover. This time, cook on low heat for 10 minutes to complete the cooking process with steam only. By this time the chilli corn should be ready. Serve and enjoy.
Barley is a good alternative for those who do not like rice, cooking it without soaking beforehand can take up to 80 minutes, it is therefore best to soak it before hand to save on energy.
Cut the onion in two, grate one half and finely chop the other half. Keep both separate. Chop the spring onions and set aside.
To make the meatballs, put the mincemeat in a mixing bowl. Using a garlic press, mash the garlic into the mince, add the grated onion, salt and black pepper. Also add 2 tablespoons of oil to the mix then, using your hands, massage together all the elements and form the meatballs.
Put the balls in a sauce pan, cover and place on high heat for 5 minutes. This will extract the water from the meat and when there is no more liquid coming out of it, the meat will start to fry and brown in its own fat. Just make sure that it browns on all sides.
Once this is done, remove the meat from the pan and set aside to rest.
Without rinsing the sauce pan, fry the chopped onions in the meat residues. Brown for 2 – 3 minutes, add the spring onions and the tomato. Season with salt and pepper, then, cover for 10 minutes the time for the juice from the tomato to evaporate.
Now, put the meat balls back in the sauce with a tablespoon of ketchup and 100ml water, then cover for another 10 minutes.
In the meantime, cook the spaghetti according to the instructions on the package.