www.womanthismonth.com 79 October 2013 VEGETABLE SOUP 70g carrots, chopped 70g celery, chopped 1 white onion, finely chopped 300g baby potatoes, peeled and cubed 1 tbsp oil 700ml water 2 vegetable stock cubes to serve crème fraîche for garnish fresh herbs • In a large stock pot, heat the oil and fry the carrot, onions and celery with the potatoes for a few minutes until they soften. • Cover with the water and stock cubes and simmer for 10 to 15 minutes until the vegetables are tender. • Blend until smooth with an immersion blender, then season with salt and pepper. • Serve with crème fraîche and some fresh herbs. CAULIFLOWER AND HONEY SALAD 1 large cauliflower, broken into florets 2 tbsp olive oil 1 red onion, thinly sliced 3 tbsp red wine vinegar 1 1/2 tbsp acacia honey 3 tbsp white raisins 1/4 cup fresh dill 3 tbsp almond flakes, toasted 50g baby spinach • Heat oven to 180 degrees Celsius. • In a large bowl toss the cauliflower with the olive oil, season with salt and pepper and roast for 20 minutes. • Stir in the red onion and roast for 15 to 20 minutes. • While the cauliflower is roasting, mix together the vinegar, honey and raisins with some salt and pepper to taste. • When the cauliflower is done, stir in the dressing, dill, almonds and spinach and serve immediately. VEGETABLE BIRYANI 2 tbsp vegetable oil 1 small cauliflower, broken into small florets 2 cubed sweet potatoes, peeled 1 large red onion, sliced 1 litre water 2 vegetable stock cubes 3 tbsp curry paste pinch saffron 2 tsp mustard seeds 500g basmati rice 140g trimmed green beans, halved 2 lemons, juice only to serve fresh coriander leaves 50g roasted pine nuts • Preheat the oven to 200 degrees Celsius. • Pour the oil into a large ovenproof dish and put in the oven for a couple of minutes to heat through. • Add all the vegetables, except the beans, stirring to coat them in the hot oil. • Season it with salt and pepper and return to the oven for 15 minutes until it begins to brown. • While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds. • Mix the water with the stock cubes and stir to dissolve. • Mix the rice and green beans with the roasted vegetables in the ovenproof dish. Then pour over the water and stock cube mixture. • Lower the oven to 180 degrees Celsius. • Cover the dish tightly with foil and bake for 40 minutes until the rice is tender and the liquid has been absorbed. • Stir in the lemon juice and add salt and pepper to taste. • Just before serving, sprinkle over the coriander and roasted pine nuts.
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