Tag Archives: Beetroot recipes

Scrambled masala tofu, beet and bulgur salad pockets

12 Feb

A lot of people tell me that if they could negotiate more hours in the day, they would. If they could move to somewhere sunnier, more peaceful or beautiful, they would and if they could make their work-life balance more life and less work hefty, they would.

Scrambled masala tofu, beet and bulgur salad pockets

Many others tell me that they would choose a different, more personally (not financially) rewarding career given the choice and that if they could just come out of the race and live somewhere exciting, they would.

Unfortunately cloning ourselves, time travel and morphing aren’t options but maybe our own minds and actions are, options.  Insofar as negotiating time is concerned I have a recipe which may just help with that.

Warm spices infiltrate tofu so well; there is no chance that it will be bland and what’s an added bonus, is that it is a good source of protein and oh…it cooks so quickly that you may reconsider wishing more time in your day. I’ve paired it with beetroot; it keeps the tofu lovely and moist and adds fantastic light sweetness and colour. Bulgur wheat is nutty and filling, healthy too.

For the full recipe, please head over to great british chefs

Scrambled masala tofu, beet and bulgur salad pockets

Fragrant Indian spiced mung dhal, potato, feta, toasted coconut and beetroot salad wraps-leftover Lunches

28 Jan

wrap 1

It is one of those months where I need to grow ten extra arms, have superior and life enhancing technology, must have more restorative sleep, want to eat more energy-giving nutritious food, definitely spend less money, get hold of a magic wand, time machine…you get the picture.  Maybe not just this month but generally, we know that planning smartly helps in all aspects of life, not least food.

Vouchercodes.co.uk got in touch with me about a theme they are running which really resonates with what I am trying to do; making full, scrumptious and fabulous dinners that can then be incorporated for lunches for the next day…you know, the sort of food we enjoy and look forward to at lunch and not just a dull, lack lustre, floppy sandwich.

So here’s some colourful, deep and nutritious ingredients combine to deliver the sort of ‘salad’ that is modest with its simple ingredients but utterly enchanting to eat because all of these ingredients and spices so work in delightful harmony.

The bonus? Once you have a bag of mung dhal and desiccated coconut, you could make this salad again and you’ll just have to top-up on the fresh ingredients, which are pretty inexpensive.  Mung dhal cooks very quickly, so this is an added benefit!

Fragrant Indian spiced mung dhal, potato, feta, toasted coconut and beetroot salad wraps-leftover Lunches

Ingredients to serve 4-6

2 medium potatoes, peeled diced

200g cooked beetroot, diced

100g mung dhal

4-5 curry leaves

200g feta cheese, cubed

2½ tbsp. vegetable oil

2 long green chillies, halved and then slit open

1/3 tsp. turmeric

Salt to taste

2 tbsp. lemon juice

1 tsp. cumin seeds

¼ tsp. brown mustard seeds

30g coriander, finely chopped

1 cup desiccated coconut

8-10 plain flour tortillas

Method

  1. Wash the mung dhal and boil it in roughly 600ml water, for approximately 15 minutes. Remove any froth as it appears but do wash the dhal in cold water once it is cooked. It should be cooked but have a bite.
  2. In a separate pan boil the cubes of potato for roughly ten minutes, or until they are cooked. Drain the potatoes and let them cool to room temperature.
  3. When the potato and mung dhal are cooked and cooled turn them into a large and shallow bowl
  4. Make a tempering by heating the vegetable oil and adding the mustard seeds, cumin seeds and allow the seeds to sizzle and pop. Add the curry leaves, chillies, and turmeric then infuse them into the oil. Turn the heat off and allow the tempering to cool to room temperature before adding it to the potatoes and mung dhal.
  5. Toss the mixture with the finely chopped coriander, lemon juice and salt and make sure there is even coverage. Stir in the feta and beetroot.Ingredients to serve 4-6 2 medium potatoes, peeled diced 200g cooked beetroot, diced 100g mung dhal 4-5 curry leaves 200g feta cheese, cubed 2½ tbsp. vegetable oil 2 long green chillies, halved and then slit open 1/3 tsp. turmeric Salt to taste 2 tbsp. lemon juice 1 tsp. cumin seeds ¼ tsp. brown mustard seeds 30g coriander, finely chopped 1 cup desiccated coconut 8-10 plain flour tortillas  Method  1.	Wash the mung dhal and boil it in roughly 600ml water, for approximately 15 minutes. Remove any froth as it appears but do wash the dhal in cold water once it is cooked. It should be cooked but have a bite.  2.	In a separate pan boil the cubes of potato for roughly ten minutes, or until they are cooked. Drain the potatoes and let them cool to room temperature.  3.	When the potato and mung dhal are cooked and cooled turn them into a large and shallow bowl 4.	Make a tempering by heating the vegetable oil and adding the mustard seeds, cumin seeds and allow the seeds to sizzle and pop. Add the curry leaves, chillies, and turmeric then infuse them into the oil. Turn the heat off and allow the tempering to cool to room temperature before adding it to the potatoes and mung dhal.  5.	Toss the mixture with the finely chopped coriander, lemon juice and salt and make sure there is even coverage. Stir in the feta and beetroot.
  6. Toast the desiccated coconut lightly and quickly on a non-stick frying pan and introduce it to the salad too.coconut 1
  7. Prepare the plain flour tortilla per packet instructions and then fill them generously.

Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

15 Nov
Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

Today I, who normally feasts three times a day and devours snacks liberally throughout the day, did not each eat lunch till 3.30pm. It’s been one of those days.

My boy and I went bowling this morning with some friends. Every time I put him down he bulleted back to the front desk where they’d displayed toy cars (for which he has a relentless infatuation with) for purchase. He thought every turn was his and he performed a series of victory leaps every time he pushed the ball (not necessarily knocking the skittles down.) Any spare pockets of time were filled by him lugging balls over to me. He’s  21 months old. His friend sat sweetly on the bench until her mum picked her up for her turn.

So we came home and he didn’t want to eat, then he didn’t want his nap. Great timing, as I have the BBC Good Food show tomorrow, where I am on the Tesco interview stage and I haven’t even done my legs. Fabulous. It’s ok, I have tights…I think.

It’s so cold anyway now, who goes out without tights? I’d go out in one of those onesies nowadays. Because it’s so cold, we are tending to have cosy meals in with friends and family…we’ve got an open fireplace in our home, so we get it going, get some blankets out and just talk. This is the stuff that makes me happy. But when you’ve had days like I have had today, you probably don’t want, or simply can’t spend hours in the kitchen preparing for a meal with friends. To be honest, if I have spent a very long time preparing I feel less relaxed and able to enjoy myself.

So here is a recipe for those days where you just feel too cold and tired. You want to live, laugh, eat and be merry…without some much hard work. Of course?

Portobello mushrooms cook really quickly, which is of course fabulous when in a hurry. I roasted the Aubergine in the morning which made life a bit easier because all I had to do was scoop out the pulp, mash it and then stick all the rest of the incidents together. It was just that easy. I think it took me about 20 mins including cooking time. Go on, get your friends round…

Ingredients to serve 3

3 portobello mushrooms
500g Aubergine
75g cooked Beetroot
100g crème Fraiche
Salt to taste
3/4tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp chilli powder

Method

1. Roast the oiled Aubergines in the oven at 180′ degrees until they are shrivelling and can be pierced all way through. Mine took 25 minutes. Allow the Aubergine to cool before removing the skin and mashing the pulp with a fork.
2. In a bowl, combine the Aubergine, spices, salt and crème fraiche, then grate the Beetroot into the bowl. Combine it all well.
3. Wash the mushrooms and remove the stalk. Place them onto a baking tray and stuff with the mixture evenly. Top the mushrooms with grated cheddar and breadcrumbs and place them into a preheated oven at 180 degrees.
4. Cook the mushrooms for eight minutes and serve immediately.

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