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GAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
GAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
BLACK DHAL – GAS MARK 5 Method. Soak the lentils and beans in a bowl of cold water – overnight ideally, but a few hours will do/. Heat the oil in a pan and fry the onions for 10-15 minutes until soft and lightly browned. Add the dry spices, garlic, ginger and tomato puree and stir for a coupleof minutes.
ANNA JONES’ MODERN MOUSSAKA This delicious modern moussaka (loving known as moose-ka-ka in our house) was one of the first recipes I cooked from Anna Jones’ a modern way to cook. I’m quite partial to moussaka as it’s packed with some of my all time favourite ingredients: tomatoes, aubergines and potatoes. I’ve made a vegetarian moussaka before and from memory it seemed to take a billion years to cook. SWEET TOMATO AND BLACK BEAN TORTILLA BOWLS Method. Preheat the over to gas mark 6. Place the sweet potatoes on one side of a baking tray and the tomatoes on the other. Sprinkle with a good amount of salt and black pepper, drizzle with oliver oil and roast for 20-25mins. Heat a little oil in a large pan over a medium heat. Add the spring onions and garlic and sizzle for a couple of JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese). CARROT FRITTERS WITH HALLOUMI Method. Coarsely grate a quarter of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt, and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. REALLY HUNGRY BURGER I asked the husband if he fancied a veggie burger for his dinner. He wasn't convinced, thinking that I was about to palm him off with something out of the freezer section in Sainsbury's. Then I showed him a pic of Anna Jones' Really Hungry Burger, and he had a change ofheart. I'm not
AUBERGINE AND CHICKPEA TAGINE After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she wasGAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
GAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
BLACK DHAL – GAS MARK 5 Method. Soak the lentils and beans in a bowl of cold water – overnight ideally, but a few hours will do/. Heat the oil in a pan and fry the onions for 10-15 minutes until soft and lightly browned. Add the dry spices, garlic, ginger and tomato puree and stir for a coupleof minutes.
ANNA JONES’ MODERN MOUSSAKA This delicious modern moussaka (loving known as moose-ka-ka in our house) was one of the first recipes I cooked from Anna Jones’ a modern way to cook. I’m quite partial to moussaka as it’s packed with some of my all time favourite ingredients: tomatoes, aubergines and potatoes. I’ve made a vegetarian moussaka before and from memory it seemed to take a billion years to cook. SWEET TOMATO AND BLACK BEAN TORTILLA BOWLS Method. Preheat the over to gas mark 6. Place the sweet potatoes on one side of a baking tray and the tomatoes on the other. Sprinkle with a good amount of salt and black pepper, drizzle with oliver oil and roast for 20-25mins. Heat a little oil in a large pan over a medium heat. Add the spring onions and garlic and sizzle for a couple of JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese). CARROT FRITTERS WITH HALLOUMI Method. Coarsely grate a quarter of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt, and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. REALLY HUNGRY BURGER I asked the husband if he fancied a veggie burger for his dinner. He wasn't convinced, thinking that I was about to palm him off with something out of the freezer section in Sainsbury's. Then I showed him a pic of Anna Jones' Really Hungry Burger, and he had a change ofheart. I'm not
AUBERGINE AND CHICKPEA TAGINE After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she wasGAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
GAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
BLACK DHAL – GAS MARK 5 Method. Soak the lentils and beans in a bowl of cold water – overnight ideally, but a few hours will do/. Heat the oil in a pan and fry the onions for 10-15 minutes until soft and lightly browned. Add the dry spices, garlic, ginger and tomato puree and stir for a coupleof minutes.
ANNA JONES’ MODERN MOUSSAKA This delicious modern moussaka (loving known as moose-ka-ka in our house) was one of the first recipes I cooked from Anna Jones’ a modern way to cook. I’m quite partial to moussaka as it’s packed with some of my all time favourite ingredients: tomatoes, aubergines and potatoes. I’ve made a vegetarian moussaka before and from memory it seemed to take a billion years to cook. SWEET TOMATO AND BLACK BEAN TORTILLA BOWLS Method. Preheat the over to gas mark 6. Place the sweet potatoes on one side of a baking tray and the tomatoes on the other. Sprinkle with a good amount of salt and black pepper, drizzle with oliver oil and roast for 20-25mins. Heat a little oil in a large pan over a medium heat. Add the spring onions and garlic and sizzle for a couple of JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese). CARROT FRITTERS WITH HALLOUMI Method. Coarsely grate a quarter of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt, and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. REALLY HUNGRY BURGER I asked the husband if he fancied a veggie burger for his dinner. He wasn't convinced, thinking that I was about to palm him off with something out of the freezer section in Sainsbury's. Then I showed him a pic of Anna Jones' Really Hungry Burger, and he had a change ofheart. I'm not
SPAGHETTINI WITH LEMON & GARLIC BREADCRUMBS In need of a quick and easy dinner and having minimal ingredients to hand due to a lack of supermarket shopping for quite some time, Nigella Lawson came to the rescue with her spaghettini with lemon & garlic breadcrumbs dish from Italian book Nigelissima. It's quick, easy and extremely cheap to make, yet still utterly AUBERGINE AND CHICKPEA TAGINE After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she wasGAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
GAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler isPROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
BLACK DHAL – GAS MARK 5 Method. Soak the lentils and beans in a bowl of cold water – overnight ideally, but a few hours will do/. Heat the oil in a pan and fry the onions for 10-15 minutes until soft and lightly browned. Add the dry spices, garlic, ginger and tomato puree and stir for a coupleof minutes.
ANNA JONES’ MODERN MOUSSAKA This delicious modern moussaka (loving known as moose-ka-ka in our house) was one of the first recipes I cooked from Anna Jones’ a modern way to cook. I’m quite partial to moussaka as it’s packed with some of my all time favourite ingredients: tomatoes, aubergines and potatoes. I’ve made a vegetarian moussaka before and from memory it seemed to take a billion years to cook. SWEET TOMATO AND BLACK BEAN TORTILLA BOWLS Method. Preheat the over to gas mark 6. Place the sweet potatoes on one side of a baking tray and the tomatoes on the other. Sprinkle with a good amount of salt and black pepper, drizzle with oliver oil and roast for 20-25mins. Heat a little oil in a large pan over a medium heat. Add the spring onions and garlic and sizzle for a couple of JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese). CARROT FRITTERS WITH HALLOUMI Method. Coarsely grate a quarter of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt, and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. REALLY HUNGRY BURGER I asked the husband if he fancied a veggie burger for his dinner. He wasn't convinced, thinking that I was about to palm him off with something out of the freezer section in Sainsbury's. Then I showed him a pic of Anna Jones' Really Hungry Burger, and he had a change ofheart. I'm not
SPAGHETTINI WITH LEMON & GARLIC BREADCRUMBS In need of a quick and easy dinner and having minimal ingredients to hand due to a lack of supermarket shopping for quite some time, Nigella Lawson came to the rescue with her spaghettini with lemon & garlic breadcrumbs dish from Italian book Nigelissima. It's quick, easy and extremely cheap to make, yet still utterly AUBERGINE AND CHICKPEA TAGINE After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she wasGAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler is PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe.PROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese).GAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler is PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe.PROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
STICKY GREEN BEAN AND CHILLI PANEER Method. Peel and finely chop the onion and garlic. Put the coconut oil into a heavy-bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown. Trim the tops from your green beans. Add all the dry spices, then turn the heat to low and stir for a little while JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese). ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes BLACK DHAL – GAS MARK 5 Method. Soak the lentils and beans in a bowl of cold water – overnight ideally, but a few hours will do/. Heat the oil in a pan and fry the onions for 10-15 minutes until soft and lightly browned. Add the dry spices, garlic, ginger and tomato puree and stir for a coupleof minutes.
CANNELLINI BEAN CAKE Preheat the oven to 190°C/170°C fan/gas. Get all your ingredients together, and grease and line a 2 cm spring-form cake tin. Drain the cannellini beans. In a food processor blitz the drained beans, honey and vanilla seeds until smooth, then add the eggs one by one, pulsing as you go. Tip the whole lot into a mixing bowl and gently fold in the ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
EGGS – GAS MARK 5
It was the husband’s birthday today. So, instead of cooking up a storm in the kitchen we all headed to Pizza Express for a family tea. However, that doesn’t mean the toddler and IBEST-EVER CHILLI?
This quick and easy recipe is a regular at our table, probably because it’s super tasty and takes little more than 30 minutes to get the table. It’s from Rose Elliot’s Low GI Vegetarian Cookbook. While it might be considered a diet book for vegetarians, AUBERGINE AND CHICKPEA TAGINE After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she was CARROT FRITTERS WITH HALLOUMI Method. Coarsely grate a quarter of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt, and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. BUTTERNUT SQUASH AND SPINACH ROTOLO This roasted squash, spinach and feta cheese rotolo recipe comes courtesy of Save With Jamie, Jamie Oliver’s book of money-saving meals.Roloto, means rolled in Italian, and this dish involves rolling squash, spinach and feta cheese in pasta sheets. You then cut the rolls in half, stand them up in a dish of a tasty tomato sauce so their tops are poking out and then pop them in the oven to ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
PROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler is SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese). ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
PROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler is SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese).GAS MARK 5
May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
A MODERN WAY TO EAT
I already have a favourite chilli recipe courtesy of the Low-GI Vegetarian Cookbook, but being a massive fan of Anna Jones’ a modern way to eat, I couldn’t resist having a ‘chilli-off’ to see whether I could be converted.While the low-GI Best Ever Chilli is packed full of the usual ingredients you’d expect to find in a veggie chilli recipe (lentils, kidney beans, pepper etc), Anna JAMIE’S 30 MINUTE MEALS When someone tells me that I can cook a tasty meal and have it on the table within 30 minutes, it makes my heart sing. So, it’s no surprise that I’m a fully fledged member of the Jamie’s 30 Minute Meals brigade.. While the book isn’t home to an abundance of vegetarian meals, Mr Oliver’s vegetable Rogan Josh is one of them. It’s also one meal the vegetable hating toddler actually BLACK DHAL – GAS MARK 5 Method. Soak the lentils and beans in a bowl of cold water – overnight ideally, but a few hours will do/. Heat the oil in a pan and fry the onions for 10-15 minutes until soft and lightly browned. Add the dry spices, garlic, ginger and tomato puree and stir for a coupleof minutes.
ANNA JONES’ MODERN MOUSSAKA This delicious modern moussaka (loving known as moose-ka-ka in our house) was one of the first recipes I cooked from Anna Jones’ a modern way to cook. I’m quite partial to moussaka as it’s packed with some of my all time favourite ingredients: tomatoes, aubergines and potatoes. I’ve made a vegetarian moussaka before and from memory it seemed to take a billion years to cook. AUBERGINE AND CHICKPEA TAGINE After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she wasEGGS – GAS MARK 5
It was the husband’s birthday today. So, instead of cooking up a storm in the kitchen we all headed to Pizza Express for a family tea. However, that doesn’t mean the toddler and I MUSHROOM AND CHESTNUT WELLINGTON While Christmas is well and truly over for another year, I’m still dreaming of my first full-on vegetarian yule-tide dinner. The husband may be a fish bothering vegetarian, I am not, and having banned guests from our dinner table this year, in favour of a quiet Christmas at home with just the three of us, it seemed pointless splashing out on a turkey when the boy would no doubt refuse to eat ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
PROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler is SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese). ABOUT ME – GAS MARK 5 about me. I’m a forty-something mum-of-one, living and cooking in London. I’ve got a huge collection of cookbooks (so many that the shelf they sit on makes a regular protest by detaching itself from the wall), an oven that doesn’t have any visible numbers on it (so most of my cooking gets done at approximately gas mark 5 – hence the COOKING – GAS MARK 5 May 20, 2016. May 20, 2016 | gasmarkfive. Hugh Fearnley-Whittingstall’s River Cottage Every Day Veg, has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I ratherlike it.
PROPER CHILLI
Add the rest of the chilli ingredients, stirring as you go – add 1 litre of stock to start with, and keep the rest to hand, adding as you go if the chilli starts to look a bit dry. Bring to a gentle boil and then simmer for 30-35 minutes, until the lentils are cooked. Eat. We ate ours with a dollop of sour cream, mashed avocado with lime TANA RAMSAY’S LEMON DRIZZLE CAKE The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker.. It’s super easy to make, even with the toddler is SWEET AND STICKY TOMATO AND ONION BAKE Put the mini onions in a bowl and cover them with boiling water. Fish them out with a slotted spoon and peel the skins back. Half any large onions. Throw the onions, potatoes and tomatoes into your largest roasting tin, season with salt and pepper and toss in a large glug of olive oil and roast in the oven for 1 hour, tossing every 15 minutes PASTA WITH NEW POTATOES, GREEN BEANS AND PESTO This pasta, new potatoes, green beans and pesto recipe from Hugh Fearnley-Whittingstall’s book River Cottage Veg Everyday sounds like the kind of meal that would put you in a carb coma for at least a week. What it actually is, is pure comfort food, and the carb coma lasts for just a few hours! It doesn’t take a rocket scientist to work out what’s included in the recipe. ONE-POT MUSHROOM AND BAY BIRYANI Method. Put the mushrooms into a bowl, add all the other mushroom ingredients and a good pinch of salt. Put to one side for half an hour or so. Next, soak the rice in fold water. Get a large pan on a medium heat and add a tsp of ghee or oil. Add the onions and fry for 10 minutes, until just golden, then add the bay leaves, cloves, cardamompods
NIGEL SLATER’S LENTIL AND SPINACH COTTAGE PIE June 28, 2015. | gasmarkfive. When I’m in a need of a comforting food hug I hunt out this recipe for Nigel Slater’s lentil and spinach cottage pie. Packed full of nutty lentils, vegetables and spinach, with a crispy potato and spinach top, it’s nutritious and delicious, with the added bonus that both the husband and the toddlerLOVE it.
JAMIE’S BUTTERNUT SQUASH AND CAULIFLOWER CURRY It’s also one meal the vegetable hating toddler actually likes, despite the presence of cauliflower, spinach and butternut squash. With just the husband, the toddler and myself for dinner, I ditch the suggested carrot salad and lemon pickle and focus on the curry. The most labour intensive part of the whole recipe is the prepping of theveg.
JAMIE’S CAVOLO NERO PASTA The recipe simply involves boiling peeled garlic cloves, a leek and the cavolo nero, draining the veg and whizzing it up in a liquidiser until silky smooth, before seasoning, mixing with the cooked pasta and adding parmesan (although to be quite honest, if you want to make the dish vegan the sauce is pretty tasty without the cheese).GAS MARK 5
The husband and I are a but partial to a cooked veggie breakfast. In fact we’d eat a cooked breakfast for breakfast, lunch and dinner,given the chance.
COOKING – GAS MARK 5 Posts about cooking written by gasmarkfive. I’ve mentioned before that I’m a bit of a late adopter to the spiralizing party – mainly due to the fact that the spiralizer I bought appears to chew up veg and spit it out in an unappetising heap, rather than beautifullycurled noodles.
A MODERN WAY TO EAT
I already have a favourite chilli recipe courtesy of the Low-GI Vegetarian Cookbook, but being a massive fan of Anna Jones’ a modern way to eat, I couldn’t resist having a ‘chilli-off’ to see whether I could be converted.While the low-GI Best Ever Chilli is packed full of the usual ingredients you’d expect to find in a veggie chilli recipe (lentils, kidney beans, pepper etc), Anna ONE-POT MUSHROOM AND BAY BIRYANI I love mushrooms and I love rice and I love tasty dinners, but most of all I love a nice one-pot recipe that doesn't take too much time to make and pretty much looks after itself. This one-pot mushroom and bay biryani from Anna Jones' a modern way to eat ticks all the boxes. The JAMIE’S 30 MINUTE MEALS When someone tells me that I can cook a tasty meal and have it on the table within 30 minutes, it makes my heart sing. So, it’s no surprise that I’m a fully fledged member of the Jamie’s 30 Minute Meals brigade.. While the book isn’t home to an abundance of vegetarian meals, Mr Oliver’s vegetable Rogan Josh is one of them. It’s also one meal the vegetable hating toddler actually BLACK DHAL – GAS MARK 5 In need of a restorative food hug while suffering from an annoying bout of ‘summer’ flu, I cooked up a big vat of Anna Jones’ Black dhal from her fabulous book a modern way to eat. Although it’s called black dhal, the finished dish is actually a chocolaty brown colour, however, the ANNA JONES’ MODERN MOUSSAKA This delicious modern moussaka (loving known as moose-ka-ka in our house) was one of the first recipes I cooked from Anna Jones’ a modern way to cook. I’m quite partial to moussaka as it’s packed with some of my all time favourite ingredients: tomatoes, aubergines and potatoes. I’ve made a vegetarian moussaka before and from memory it seemed to take a billion years to cook.EGGS – GAS MARK 5
It was the husband’s birthday today. So, instead of cooking up a storm in the kitchen we all headed to Pizza Express for a family tea. However, that doesn’t mean the toddler and I AUBERGINE AND CHICKPEA TAGINE After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she was MUSHROOM AND CHESTNUT WELLINGTON While Christmas is well and truly over for another year, I’m still dreaming of my first full-on vegetarian yule-tide dinner. The husband may be a fish bothering vegetarian, I am not, and having banned guests from our dinner table this year, in favour of a quiet Christmas at home with just the three of us, it seemed pointless splashing out on a turkey when the boy would no doubt refuse to eatSkip to content
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WALNUT MISO BROTH WITH UDON NOODLESSeptember 26, 2016
| gasmarkfive
I love noodle broths but I don’t make them that often as I find them a bit messy to eat. I usually end up wearing half the broth down the front of my top (more often than not on a day that I’ve decided to wear one of my few white tops!). Continue reading → COURGETTI WITH MINTED AVOCADO SAUCE September 20, 2016September 20, 2016| gasmarkfive
I’m a little late to the Deliciously Ella party. I’ve tried to like her recipes but I found it tricky to find something that I really wanted to make. So, when I came across this rather tasty recipe for courgetti noodles with mushrooms and a mint and avocado sauce I decided to give it a go. Continue reading → SWEET POTATO HASH AND SMOKEY BEANS September 15, 2016September 15, 2016| gasmarkfive
The husband and I are a but partial to a cooked veggie breakfast. In fact we’d eat a cooked breakfast for breakfast, lunch and dinner, given the chance. So, when I came across this recipe for sweet potato hash and spicy beans I couldn’t resist. Continue reading → SWEET ROASTED COURGETTES WITH CRISPY CHICKPEAS August 16, 2016September 15, 2016| gasmarkfive
What’s not to like about a meal that involves delicious ingredients and minimal washing up? Well, Anna Jones’ sweet courgettes withcrispy chickpeas
delivers
on both counts. Continue reading →CHOPPED GREEK SALAD
June 12, 2016June 12, 2016|
gasmarkfive
I love trying out new salads. Ottolenghi’s lentil and herb salad is one of my favourites but I’ve wheeled it out time and time again, so, I decided it was high time to find a new salad. Scouring the internet I discovered this chopped Greek salad recipe from Pinchof Yum , and I’d
definitely recommend it as a go to salad mix. Continue reading → STUFFED PEPPERS WITH NEW POTATOES, FETA AND PESTO May 20, 2016May 20, 2016| gasmarkfive
Hugh Fearnley-Whittingstall’s _River Cottage Every Day Veg_,
has provided the Gas Mark 5 kitchen with an abundance of tasty veggy dinners and this one for peppers with new potatoes, pesto and feta is no exception. It’s pretty simple to make and the husband and I rather like it. Continue reading → SWEET POTATO NOODLES WITH CREAMY CASHEW SAUCE May 18, 2016May 20, 2016| gasmarkfive
I’ve mentioned before that I’m a bit of a late adopter to the spiralizing party – mainly due to the fact that the spiralizer I bought appears to chew up veg and spit it out in an unappetising heap, rather than beautifully curled noodles. Since then the spiralizer has been packed away in the cupboard and I’ve shied away from vegetable noodles until now. Continue reading → JAMIE’S CAVOLO NERO PASTAMay 3, 2016
|
gasmarkfive
I accidentally bought some cavolo nero recently. When I say accidentally, I don’t mean I didn’t realise that I’d put some in my shopping basket. What actually happened was, I forgot my shopping list – again – and thought I needed cavolo nero. I didn’t and so the beautiful curly leaves were left languishing in the fridge until I decided to do something with it. Continue reading → SMOKY WHITE BEAN QUESADILLASApril 17, 2016
|
gasmarkfive
The husband is a bit partial to a quesadilla so I thought I’d treat him to Anna Jones’ smoky white bean quesadillas. They’re
super easy to make and the husband seemed rather pleased with his Mexican lunchtime treat. Continue reading →POSTS NAVIGATION
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