Batch Cooking

How to: Vegetarian Tikka Masala

I’ve never actually been a fan of curry or Indian food in general, I found the texture too creamy and the tastes too strong. But I’ve changed my mind.

You know when you get into your head you don’t like something but when I actually think about it I don’t know why I don’t like it? Like I really enjoy creamy and strong foods so why had I written off the whole of the Indian cuisine altogether?

Anyway 2 onion baajis and a vegetable samosa later and I was ready to try a make my own tikka masala.

SERVES; 4

Time: 25 minutes

Recipe difficulty: Medium

Ingredients;

  • Bag of frozen quorn chicken style pieces
  • 1 red pepper, diced
  • 2 red onions, dived
  • 2 cloves of garlic
  • Tikka masala paste
  • Garum masala powder
  • 100ml Natural yoghurt
  • 400ml tomato passata
  • 100ml vegetable stock
  • 250g of chickpeas, drained
  • A heaped sprig of fresh coriander (if necessary dried is okay – better something than nothing!)
  • Generous handful of spinach
  • Salt and pepper for seasoning
  • Coconut oil, for frying

How to;

1. Fry the garlic and onion in a teaspoon of coconut oil for 2 minutes then add the red pepper. Fry until soft then add the quorn piece.

2. Fry for a further 2 minutes then add 3 teaspoons of tikka paste and slowly simmer until the chicken is coated.

3. In a seperate pan heat the tomato passata and the vegetable stock. Once simmering, add 1 teaspoon of garum masala and stir.

4. Transfer the onion, pepper and quorn into the sauce and add the drained chickpeas to the mixture. Stir and cover for 6 minutes, stirring every 2 minutes and recovering.

5. After the sauce has started to thicken, add the natural yoghurt and turn the heat down. Stir in add more vegetable stock if the mixture is too thick.

6. Add the spinach and stir until sautéed. Add the dried coriander if using (equivalent to 1 teaspoon of dried). Season with salt and pepper. Add additional chilli powder for an extra spice if necessary.

7. Serve on wholegrain rice and top with fresh coriander (if omitted dried).

YUM

Serves 4

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Batch Cooking

How to: Vegetable Lasagne

Gooday my friends. Its that time of the year where the quality streets and cheap Prosecco are still flowing through your veins from Christmas. The thought of eating healthy is definitely on the to-do list but you’ll start next week, you say, as you make your way through the milk trays and chocolate oranges you got for Christmas.

I have a good recipe to ease you back in – VEGETABLE LASAGNE.

Vegetables?! In a lasagne! What about the meat!? – I hear you say. Yeah well you can live without it for a night, feel fulfilled and healthy. I went on a bit of batch cooking spurge and make 6 lol….so I’m sorted for the next few weeks!

Ingredients (MAKES 6 MINI LASAGNES)

Recipe Difficulty: Medium

Veggies:

  • 1 Aubergine
  • 2 Courgettes
  • 2 Red Peppers
  • 1 Red Onion
  • 1 Carrot

Red Sauce

  • Large handful of spinach
  • 1 Garlic clove
  • 2 400g tins of chopped tomatoes
  • 200g chick peas, drained
  • 400g mixed beans
  • Sundried tomato paste (or finely sliced sundried tomotoes)
  • Balsamic Glaze
  • 1 tablespoon of marmite

White Sauce

  • 400ml skimmed milk
  • 50g goats cheese
  • 60g butter
  • 60g plain flour

 

  • 6 fresh lasagne sheets (I know they are a bit pricier but so worth it as you can easily shape them to your size dish)
  • Salt and pepper for seasoning
  • Coconut oil

 

How to:

  1. Pre-heat the oven to 210. Chop the vegetables into chunks and set aside.
  2. Fry the onion and garlic in a tablespoon of coconut oil. Once soft, add the rest of the vegetables and fry for a further 3 minutes.
  3. Transfer to a baking tray, season with salt and pepper and add some balsamic glaze and roast for 30 minutes.
  4. Meanwhile add the chopped tomatoes to frying pan. Add a teaspoon of sundried tomato paste, a tablespoon of marmite, the chick peas and mixed beans, a squeeze of balsamic glaze. Simmer for a few minutes and add the veggies from the oven and stir.
  5. Make up the white sauce; melt the butter, add the flour and make a roux. Gradually add the milk until the sauce thickens. Turn the heat off and add the goats cheese.
  6. Make up the lasagne, layering the vegetable mixture, white sauce and lasagne sheets.
  7. Cook for 30 minutes in the oven at 180.
  8. Serve and enjoy!

 

WATCH THE VIDEO BELOW!

Batch Cooking

How to: Mini Sweet Potato Frittatas

I’d never made frittatas before this and I am definitely definitely making them again, and again and again and again and again. Wonderfully easy, incredibly versatile and very tasty.

Recipe:

Serves: 6

Difficulty: Easy peasy

Ingredients:

  • 1/2 Sweet Potato (I used white sweet potato but it really doesn’t matter!)
  • 4 eggs
  • 2 tablespoons of Peas
  • 2 tablespoons of Sweetcorn
  • 3 Button Mushrooms
  • 1 Courgette
  • 30g Parmesan cheese
  • Dash of milk
  • Sprinkle of sweet paprika
  • Salt and Black Pepper to taste
  • Olive oil to grease pan

You’ll need a muffin tin to cook them in!

How to:

  1. Preheat the oven to 180°C.
  2. Peel and chop the sweet potato up into small chunks.
  3. Place the chopped sweet potato in a pan of water and bring pan to boil.
  4. Remove the sweet potatoes from the pan. They should be slightly soft but not completely boiled.
  5. Thinly dice the mushrooms and the courgette. Alternatively you can spiralize the courgette to get more of an even chop.
  6. Grate or thinly slice the parmesan.
  7. Whisk the four eggs and the dash of milk together and then season with black pepper.
  8. Brush some olive oil onto 6 of the muffin spaces in the tin and pop the tray in the oven for 3 minutes.
  9. Remove the tin from the oven and evenly distribute the sweet potatoes, courgette, mushrooms and sweetcorn.
  10. Add the egg mixture until they are half full.
  11. Add the peas, parmesan and lastly, the sprinkle of paprika to add an extra zing to your frittatas!
  12. Cook in the oven for 15-20 minutes or until the egg is firm and frittatas are combined.
  13. Leave for a couple of minutes as the tin will be hot, then carefully remove them from the pan.
  14. EAT.

 

Check out the ‘How to’ video now!

Batch Cooking

How to: Tuna Bean Salad

Olive oil, fish, beans, veg = power salad!

Recipe difficulty: Easy

Ingredients:

  • Olive oil
  • 1x can of cannelloni beans
  • 1x can of borlotti beans
  • 2 sweet red peppers (bell peppers are fine!)
  • 1/2 red onion (or a full one if you really like onion and don’t mind the onion breath)
  • 2x cans of tuna
  • 1 teaspoon crushed garlic
  • Salt and pepper

 

How to:

  1. Chop the peppers and onions up into chunks and toss them in a serving bowl.
  2. Drain and add the tuna to the bowl and stir.
  3. Add in garlic, salt, pepper and the beans and stir.
  4. Finally add a generous amount of olive oil relative to how liquidy you want the salad to be!
  5. Refrigerate before serving for best flavour.

 

Watch the ‘How to’ video now!