This is a refreshing salad which combines tender grilled chicken with creamy avocado, leafy greens, cherry tomatoes, and a zesty lemon vinaigrette. The high protein content in chicken keeps hunger at bay, while the healthy fats in avocados support overall well-being.
Article From & Read More ( 15 low carb and high protein recipes for weight loss - Recipes )Chances are, if you’ve been to New Orleans, you’ve tried a muffuletta — in a city known for good food, this classic over-stuffed sandwich is a true standout! Piled high with lots of showy layers of meats, cheese and tangy toppings, the flavor of a Muffuletta gets even better the longer it sits. That’s a win-win when you’re planning a picnic in the park, a tailgating party or even just a sandwich-for-dinner spread. Even better: It’s easy to customize with your favorite deli meats, cheeses and more. Ready to try one yourself? Keep reading for foolproof recipes and to see why the muffuletta is guaranteed to be your new sandwich go-to.
The muffuletta (pronounced moof-fuh-LEHT-tah) starts with a large, round loaf of bread (also known as a boule), sometimes with the soft bread pulled out from the center. It is then stuffed with deli meats, cheese, olive tapenade, roasted peppers or marinated veggies and other ingredients. Once filled, the sandwich is tightly wrapped and chilled for several hours until the flavors soak into the soft bread, then it’s cut into wedges for serving. Depending on the size of the bread, one muffuletta can serve several people, making ideal for feeding a crowd. (For more make-and-take recipes, click through for 17 delicious picnic recipes.)
The muffuletta traces its origins back to the early 1900s. It was created by Italian immigrant, Lupo Salvatore, owner of Central Grocery on Decatur Street in New Orleans. It’s said that he created the sandwich as a lunch option for other Italian immigrants who worked in the area. They’d order bread, cured meats and cheese separately for their lunch. Lupo suggested it would be easier if he simply stuffed all the ingredients into a sandwich using muffuletta bread, a soft, flat round variety of an Italian loaf. Thus the muffuletta sandwich was born and was instantly a hit! Since then, Central Grocery, ‘Home of The Original Muffuletta’, has become a New Orleans destination.
While the original muffuletta sandwich starts with muffuletta bread, cold cuts, provolone and chopped olive tapenade, you can easily customize it with any round loaf and your favorite fillings. Here are 6 recipes you’re sure to love:
We added sun-dried tomato pesto for even more irresistible flavors.
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This muffuletta combines roasted peppers, marinated artichokes and bottled dressing for a zingy pop
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We grilled slices of zucchini and eggplant to give this vegetarian version a kiss of smoky deliciousness.
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We subbed in long rolls for the round loaf to create these individual muffuletta delights.
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Green chilis, salsa and pepper Jack cheese transform this muffuletta into a South-of-the-Border sensation.
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Convenient jarred eggplant caponata and artichokes make this mile-high treat a breeze to layer up.
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Article From & Read More ( 6 Best-Ever Recipes for a Muffuletta Sandwich - Woman's World )A freezer stash of puff pastry is great to have at your fingertips. It’s a canvas on which you can throw together ingredients to make a variety of meals without too much thought – ideal for using up leftover veg, meats, or fruit. These are two of my most-used ways that work served hot or cold, but preheating the baking sheet is key to getting a crisp bottom.
This is my puff-pastry ode to a cheat’s pizza, and a brilliant way to use slightly soft tomatoes, or ones lacking in flavour. I love the word “galette” – it makes it sound terribly fancy, but really it is just a free-form tart, so the more rustic, the better. The salting of the tomatoes is an important step to avoid a soggy-bottomed pastry. You could, of course, use this as a base for other bits, such as leftover chicken or ham, or antipasti.
Prep 15 min
Cook 1 hr 15 min
Serves 4
1 tbsp vegetable oil
1 onion, peeled and thinly sliced
Salt
500g ripe tomatoes
1 x 400g block puff pastry, rolled into a rough 30cm circle on baking parchment
50g cheddar, grated
1 tsp dried oregano
1 egg, beaten
For the basil chilli drizzle
1 small pack basil
50ml olive oil
½ tsp chilli flakes
½ garlic clove, peeled and crushed
Heat a baking sheet in the oven at 200C (180C fan)/390F/gas 6.
In a small saucepan, heat the vegetable oil on medium-low and cook the onion with a pinch of salt until soft and sticky – about 20 minutes.
Slice the tomatoes into thin slices, pop on to a plate, salt generously and leave for five minutes or so, to allow the water to release.
Meanwhile, spread the caramelised onion over the pastry circle, leaving a 5cm border, then pile the salted tomatoes on top and sprinkle over the cheddar and oregano. Fold the border so it slightly overlaps the tomatoes, then brush the pastry edges with beaten egg. Pop on to the heated baking sheet and bake for about 45 minutes, until the tomatoes are softened and the pastry is golden.
For the drizzle, blitz together all the ingredients and season. Slice and serve the galette immediately, covered generously with the drizzle.
These are a great way to get children involved in cooking, and they make the most of a glut of summer berries (feel free to mix up the berries to your taste). A thick compote will help the pastry to keep its integrity and not become soggy. While they are great as is just out of the oven, or with the odd drizzle of cream, I also love mine cold with a cup of tea.
Prep 15 min
Cook 50 min
Makes 6
10g butter
400g summer berries (frozen or fresh)
50g caster sugar
10g cornflour mixed with 1 tbsp water
1 tsp vanilla extract
Zest of 1 lemon
1 x 400g-500g block puff pastry (the size doesn’t matter too much as long as it’s rolled to the correct thickness), on baking parchment, rolled into a rectangle about 5mm thick, then cut into 6 squares
1 beaten egg yolk
1 tbsp milk
Demerara sugar, for sprinkling
Heat a baking sheet in an oven at 200C (180C fan)/gas 6.
Melt the butter in a saucepan over a medium heat, then add the berries, sugar, cornflour mixture, vanilla and lemon zest. Increase the heat and cook, stirring now and again, until the berries are thick and compote-like – about 15 minutes. Leave to cool completely.
Put a tablespoon of the cooled berry compote in the middle of each pastry square. Brush the pastry edges with water then bring one corner over to meet the other, and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape.
Pop the turnovers on to the preheated baking tray. Mix together the egg yolk and milk to make a glaze, and use to brush each turnover. Sprinkle over the demerara sugar and bake for about 15 minutes, until golden and puffed up. Enjoy hot or cold.
Cook Clever: One Chop, No Waste, All Taste by Shivi Ramoutar is published by HarperCollins at £20. To order a copy for £17.60, visit guardianbookshop.com
According to celebrity chef Aldo Zilli, Prince George's favourite food is spaghetti carbonara, a classic and delicious Italian dish.
Aldo, who has met Prince William on many occasions, claimed that the royal once revealed his son's favourite meal.
The chef explained: "[William's] amazing - I'm waiting for the call because apparently his little boy's favourite is spaghetti carbonara, so I'm waiting for the call to go and cook it for him. [William] is an absolute gent. He'll come over to you, speak to you about - he knows everything about everyone.
"If George has my carbonara, he will never have another one, so I need to go and make it, let's get the ball rolling, send me to the Palace to cook!" he told FEMAIL.
Queen Camilla also has a favourite meal, which she recently shared during an interview, and it's also very cheap and easy to make.
Prince George's easy and affordable meal only requires four ingredients: pork belly, eggs, cheese and spaghetti, although olive oil, black pepper and salt can be added for extra flavor.
Great British Budget Menu's Allegra McEvedy recently shared a "budget spaghetti carbonara" that can be made in less than 30 minutes.
She explained: "Spaghetti carbonara is a crowd-pleaser if ever there was one – eggs, cheese, bacon and pasta. And ready in the time it takes to boil spaghetti. This is designed to be a low-cost recipe."
According to celebrity chef Aldo Zilli, Prince George's favourite food is spaghetti carbonara, a classic and delicious Italian dish.
Aldo, who has met Prince William on many occasions, claimed that the royal once revealed his son's favourite meal.
The chef explained: "[William's] amazing - I'm waiting for the call because apparently his little boy's favourite is spaghetti carbonara, so I'm waiting for the call to go and cook it for him. [William] is an absolute gent. He'll come over to you, speak to you about - he knows everything about everyone.
"If George has my carbonara, he will never have another one, so I need to go and make it, let's get the ball rolling, send me to the Palace to cook!" he told FEMAIL.
Queen Camilla also has a favourite meal, which she recently shared during an interview, and it's also very cheap and easy to make.
Prince George's easy and affordable meal only requires four ingredients: pork belly, eggs, cheese and spaghetti, although olive oil, black pepper and salt can be added for extra flavor.
Great British Budget Menu's Allegra McEvedy recently shared a "budget spaghetti carbonara" that can be made in less than 30 minutes.
She explained: "Spaghetti carbonara is a crowd-pleaser if ever there was one – eggs, cheese, bacon and pasta. And ready in the time it takes to boil spaghetti. This is designed to be a low-cost recipe."
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These flavorful salad recipes make a delicious meal any time of day. Eating these dishes will get you at least 15 grams of protein per serving from ingredients like eggs, lean beef, seafood and dark leafy greens, which can help you stay energized and satisfied for longer. Plus, foods like whole grains, fruit and legumes help give these salads 6 or more grams of fiber per serving, which supports healthy longevity, regularity and strong bones. Recipes like our Hearty Breakfast Salad with Roasted Cabbage & Baked Feta or Forbidden Rice & White Kimchi Steak Salad are refreshing and nutritious veggie-packed meals that will help keep you feel your best.
A breakfast salad is a fresh, delicious way to start your day with ample veggies. This recipe gets a hearty twist with additions like cabbage and feta. For brunch guests, put the components out buffet-style so they can build their own bowls.
Kohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing salad. Baked tofu or shrimp can be used instead of the chicken.
This hearty bean salad is packed with vibrant colors and contrasting textures. Center-cut boneless pork chops (also called pork cutlets), make a convenient and economical protein to round out the meal. This recipe makes one extra cutlet, which can be refrigerated for another use (see Associated Recipe).
This steak salad doesn't feature a typical dressing, but tangy kimchi, savory pan-fried shallots and lemon juice pack it with flavor. Forbidden rice helps add more color and nutrition to this tangy dish.
Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.
In place of bacon, this satisfying salad uses store-bought crispy chickpeas for lower saturated fat and less prep time. Using fresh herbs, bright citrus and a creamy base of yogurt and mayonnaise for the dressing gives it a flavorful finish.
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.
This pretty salad board with greens, marinated peaches and fresh summer veggies is perfect for an evening outdoors--or serve it for a light, summery lunch. The creamy dressing can be made ahead to make assembly a breeze. Feel free to add additional vegetables to the board to make the most of all that summer has to offer.
If you were a fan of the McDonald's Southwest Salad before it left the menu, this copycat recipe brings it all back with a few healthy twists. The creamy dressing keeps saturated fat and calories in check with reduced-fat sour cream combined with salsa to give it its signature spice. We loaded it up with plenty of veggies, but feel free to give it your own spin with chopped avocado or crushed tortilla chips for crunch. (Editor's note: The title of this recipe does not align with EatingWell's practices for naming and attributing recipes but gives proper credit to McDonald's menu, which called this dish "Southwest Salad.")
Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly.
Peppery fresh radishes complement sweet shrimp and creamy avocado in this quick salad. Enjoy this healthy salad as a quick light dinner or for lunch.
This taco pasta salad recipe has all our favorite taco fillings dressed in a creamy salsa dressing. We like how fresh avocado, tomatoes and onion brighten this pasta dish, but feel free to add your favorite taco toppings--corn, black beans or jalapeños just to name a few--to give it your own spin.
Roasting lemons mellows their tartness and creates a layer of caramelized flavor that pairs well with the raw broccoli and savory quinoa in this healthy chicken dinner salad. Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze.
A Top Chef finalist and James Beard Award nominee, Dawn Burrell is also an Olympian. She found her love of food while traveling the world with the USA Track & Field team. That journey is what inspired her signature global comfort cooking style, which explores the intersection of African and Asian foods. Here, raw collard greens are massaged with a tangy peanut vinaigrette—featuring lime juice, ginger and fish sauce—to tenderize the leaves, like you would do with kale.
Gnarly and knotty, celeriac (aka celery root) is a staple on many French bistro menus, often shredded and tossed with rémoulade sauce. Here, it's diced and combined with lentils and plenty of other veggies, along with a poached egg on top, for a salad packed with staying power.
Salad for breakfast? Don't knock it until you've tried it. We love how this meal gives you 3 whole cups of vegetables to start your day.
In our humble opinion, the dressing makes this salad. Tangy and zesty with a bit of a crunch from the shallots, this cilantro-mint-shallot vinaigrette will quickly become your go-to. Make the dressing and chop up the veggies while you wait for the pasta to cook, then mix everything and enjoy!
Avocado adds creaminess while sunflower seeds provide texture and crunch in this easy tuna-spinach salad.
This grilled chicken salad is perfect for summer entertaining. You can make the dressing, marinate the chicken, pickle the onions and slice your vegetables a few hours ahead of time, then just grill and assemble the salad after the guests arrive.
This healthy version of a deli salad combines hearty quinoa and chickpeas with small amounts of ham and mozzarella, so you get all of the flavor without overdoing it on the sodium. This healthy quinoa salad is great as dinner and doubles as a delicious lunch the next day.
Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.
Pasta salad is a great take-along lunch with tons of opportunity to make it your own. Want to make it vegetarian? Pack olives in place of salami. Don't love peppers? Try tomatoes instead! Be sure that you pack at least one container big enough to hold everything together once it's mixed (about 1 1/2 cups).
We mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.
Consider making a double batch of this easy pasta salad--it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like.
A summer salad through and through! Grilled sweet potatoes and grilled sirloin steak add just enough smokiness without overpowering all of the fresh flavors, while a creamy lime dressing brings everything together.
This copycat Panera Green Goddess Cobb Salad is easy to make at home. Adding a simple Dijon mixture to the chicken gives it a boost of flavor that works well with the green goddess dressing. The dressing would also work well as a dip or spread, or over potato or pasta salad.
Fresh mint appears twice here: finely chopped mint in the dressing and whole mint leaves in the strawberry chicken salad, tossed with tender greens.
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9 delicious dishes that can be made with raw papaya Recipes Article From & Read More ( 9 delicious dishes that can be made with raw papaya - Recipes )Gigantes plaki, or (very) big baked beans, occupy a similarly beloved place in the Greek heart to our own baked beans. However, though they are also available in tins, they’re rather more likely to be made from scratch. They pop up on restaurant menus as well as at home, both as a warm stew – which, because it’s vegan, is particularly popular during Lent – and served at room temperature as part of a meze selection.
Unsurprisingly, few Greek cookbooks are without their own version: Rena Salaman sells her gigantes plaki as “a sensational dish, splendidly vegetarian, luxuriously rich”, whileGeorgina Hayden calls the dish an “absolute classic” in her book Taverna and Christos Sourligas admits he “can eat bowlfuls” of the stuff (me, too, after this week). Given that we should all be consuming more fibre-packed beans and pulses, this is a recipe well worth adding to your repertoire, too.
In her book The Foods of Greece, Aglaia Kremezi writes that, “Gigantes, which means ‘extremely large’ in Greek, is what the Greeks call the very large lima beans used for this dish”. (British readers currently feeling little the wiser should note that lima beans, or Phaseolus lunatus, are known here as butter beans.) Jenny Chandler explains in Pulse, her excellent guide to all things leguminous, that this is “a bean apart from all the other Latino beans, not just because of its size and creamy texture, but also because of its Andean origins. It is from a quite different family from all the kidney and haricot beans, and many would say a more aristocratic bean altogether.”
Gigantes are not just any butter beans, either.Carolina Doriti tells readers of her book Salt of the Earth that they are “mostly grown in [Greece’s] northwest region, famously in Prespes and Kastoria, both stunning lake regions with a PGI [Protected Geographic Indication] for giant beans.” Greek-produced examples are readily available online and in specialist shops, and seem to be both larger and creamier than standard dried butter beans; whether that’s thanks to their origins or simply because they’re fresher than a bog-standard butter bean (the UK not being a great consumer of the things) is hard to tell, though. If you can get hold of gigantes, they’re the best bet, but dried butter beans will make a very satisfactory substitute.
Soaking, a step once mandatory with dried pulses, seems to have gone out fashion in recent years: as Joe Yonan, food editor of the Washington Post, writes in his book Cool Beans, “soaking is certainly not a requirement: just ask millions of cooks in Mexico (a bean-loving country if ever there was one) who never have, never will”. I would advise it here though, first because it’s a guaranteed way to speed up the cooking time with beans of an indeterminate age, and second because soaking them in brine, as chef Akis Petretzikis suggests, both softens the skin – in defiance of the old wisdom that claimed the opposite – and infuses them with flavour. (Belinda Harley, author of Roast Lamb in the Olive Groves, soaks hers with bicarbonate of soda, but I can always detect a slight soapiness in the finished dish.)
Recipes take different approaches to cooking the beans, too, from boiling them for a mere five minutes before baking (Sourligas, who with his late mother Evdokia Antginas co-authored My Big Fat Greek Cookbook), boiling them for 20 minutes then leaving them to sit for an hour before baking (Harley), and boiling them for 40-60 minutes until tender (Doriti, Petretzikis, Hayden). If you want to go down the five-minute route, you’ll need to shell the beans first, which I think gives the dish a slightly different quality – more elegant, because the beans cook more quickly and so retain their shape better, but less deliciously starchy. I prefer Hayden’s method, which involves peeling just a handful of the beans, so they break down to thicken the sauce during her longer cooking time, but leaving the rest intact. Peeled or unpeeled, however, it seems wise to make sure the beans are tender before moving on to the next stage, which means cooking them for as long as it takes (which largely depends on the age and condition of your beans).
In the interests of making life easier wherever possible, I try Rosemary Barron’s recipe from Flavours of Greece using tinned butter beans, rather than dried, and can report that they’re certainly a viable option if you’re in a hurry; the beans absorb less of the flavour of the sauce, however, and the dish feels more like an assembly job. A decent one, but you do sacrifice something to convenience.
With the exception of Antginas and Sourligas, who simply bake the beans with oil and tomato juice before adding oregano at the end, most recipes involve a more complex sauce. Onions (red ones, in Hayden’s case), carrots, celery and garlic usually form the base, with Harley and Petretzikis also including celery leaves, and the latter red pepper, which is useful if you’d like to up the vegetable content, though I think you can taste the beans better without it. Hayden and Petretzikis both keep most of the vegetables fairly chunky, so they keep their shape in the finished dish. Again, it’s up to you, but I like the way they melt into the sauce when finely chopped, so that’s what I’ve suggested below.
Tomatoes are a must in this take on the dish (which is not the only one: Doriti also supplies a delicious-looking green gigantes involving spinach and chard). Tomato juice alone proves too thin a base for my tastes, but either fresh tomatoes, as in Barron and Harley’s recipes, or tinned, as used by everyone else, will yield a more satisfying consistency. In an effort to keep the beans themselves front and centre, I’ve skipped the tomato puree, but added a little of the cooking liquid from the beans, an idea I get from Hayden, not least because, as Yonan puts it, that earthy, bean-infused water is “liquid gold” to the cook. If you yearn for a richer, more refined take, you might prefer, like Petretzikis, to use white wine and vegetable (or chicken) stock instead, but, to me, that’s over-egging the pudding. And, because I’ll be using the cooking water for my sauce, I’ll be boiling the beans with the cinnamon stick Hayden tucks into her baking dish, plus a couple of bay leaves and some extra garlic, to give it, and the beans themselves, as much flavour as possible.
Oregano (particularlyrigani, the Greek variety, which Barron informs her readers is a “stronger, sharper version of the familiar imported Italian herb”, and sold by Greek specialists) always feels to me like the perfume of Greece, so I’ve added some of that here, though thyme is equally popular in the recipes I try, with Petretzikis also using rosemary, dill and parsley, plus a pinch of chilli (celebrity chefs, eh?).
Finally, a spoonful of Barron’s honey (though Salaman and Petretzikis add sugar) and a dash of Harley’s red-wine vinegar (or, as Barron suggests, some lemon juice to finish) brings out the sweet-and-sour notes of the tomatoes and lifts the starchy flavour of the beans.
Bake the beans covered initially, and at a moderate heat, so they can finish cooking and mingle with the sauce before they’re finally exposed to direct heat to crisp up on top, which is what gives this dish its characteristic mix of textures and tastes. Without this step, it’s a bean stew, and may as well be cooked entirely on the stove-top, as in Harley’s recipe.
If you’re a fan of parsley, you can use it to add some colour (or, indeed, dill, though I found it fought with the oregano). A sprinkling of Petretzikis’s crumbled feta, lemon zest or chilli flakes will also please the eye, but for the palate, I’d recommend topping it with nothing more complicated than a dash more olive oil. A simple garnish for a simple dish.
Serve warm, or at room temperature, rather than hot, and with plenty of bread.
Prep 15 min
Soak 8 hr+
Cook 1 hr 50 min
Serves 4
500g dried gigantes or butter beans
1⅓ tbsp flaky salt, plus extra to serve
2 bay leaves
1 cinnamon stick
2 garlic cloves, peeled
50ml extra-virgin olive oil, plus more to serve
1 large onion, peeled and finely chopped
2 celery sticks, trimmed and finely chopped
2 medium carrots, trimmed and finely chopped
2 tsp oregano
2 tbsp red-wine vinegar
2 tsp honey
1 x 400g tin chopped tomatoes, or 4 plum tomatoes, chopped
Put the beans in a bowl and add cold water to cover them by about 5cm. Add a tablespoon of flaky salt, stir well to dissolve, then leave to soak for eight to 12 hours.
Drain the beans and put all but a small handful (favour any whose skins have already started to split) into a large saucepan. Cover with 5cm fresh water, add another teaspoon of flaky salt, the bay leaves, cinnamon stick and one of the garlic cloves, peeled and squashed with the back of a knife, and bring to a boil.
Meanwhile, peel the handful of reserved beans, then add these to the pan and boil hard for 10 minutes. Turn down the heat and leave to simmer gently until just tender, and probably 45 minutes to an hour.
While the beans are cooking, pour the oil into an ovenproof dish for which you have a lid and set it over a gentle heat. Add the onion, celery and carrot, and fry, stirring occasionally, until soft and golden. Peel and crush or finely chop the remaining garlic clove, add this to the fried vegetable mix, along with the oregano, and fry for another minute.
Stir in the vinegar, honey and tomatoes, bring to a boil, then turn down the heat and simmer for five minutes. Heat the oven to 180C/160C fan/gas 4.
Drain the beans, reserving their cooking liquid, then stir about 300ml of the bean water into the sauce dish. Stir in the beans and aromatics, bring everything to a boil, cover and transfer to the oven for 40 minutes.
Take off the lid and put the dish back in the oven for a final 15 minutes, stirring in a little more of the cooking water first if the beans look a little dry. Leave to cool to warm, then check the seasoning, adjusting if necessary. Drizzle with a little more olive oil and serve.
Gigantes plaki: are you a fellow fan of this Greek classic and, if so, do you prefer them with tomatoes, or is there another version you’d recommend? And which other bean dishes should I try in my efforts to incorporate more pulses into my diet?
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10 common foods and the time needed to digest them Recipes Article From & Read More ( 10 common foods and the time needed to digest them - Recipes )Peanut butter is a pantry stalwart (well, it is in my house) that works beautifully in both savouries and desserts, adding a richness and subtle sweetness in one simple step. I always opt for the crunchy stuff, but smooth works, too; both are interchangeable in today’s recipes. This West African-inspired stew and peanut butter cups make peanut butter the well-deserved star of the show, and can be batched up and frozen in portions for future meals – the stew, in particular, will benefit from being frozen, because the flavours become more “lived in” and bold the second time round.
Earthy and sweet, this can be made to your tastes and needs, using up vegetable or protein odds and ends to avoid waste (think leftover Sunday roast). You could also add more stock and leave out the rice for a more soup-based meal.
Prep 15 min
Cook 40 min
Serves 4
2 tbsp vegetable oil
1 onion, peeled and roughly chopped
1 pepper (red, orange or yellow), stalk, pith and seeds removed, flesh roughly chopped
3 garlic cloves, peeled and crushed
½ thumb-sized piece fresh ginger, peeled and grated
1 tbsp ground coriander
½ tbsp ground cumin
60g peanut butter
500ml vegetable stock
2 medium sweet potatoes, peeled and chopped into bite-sized chunks
1 x 400g tin chickpeas, drained
1 small handful spinach leaves
Boiled rice, to serve
Put the oil in a large saucepan over a medium heat, then add the onion and pepper, and saute, stirring regularly, for about five minutes, until softened.
Add the garlic, ginger and spices, and stir until the aromas hit you. Stir in the peanut butter and stock, then add the sweet potatoes and chickpeas, cover and cook for about 25 minutes, until the sweet potato is cooked through.
Add the spinach towards the end of the cooking time, so it just wilts down. Season and serve with rice.
This take on peanut butter cups is a little more sophisticated and less sickly than shop-bought versions, and it’s a great way to get children involved in cooking.
Prep 5 min
Cook 15 min
Freeze 2 hr+
Makes 12
30g butter, plus a little extra for greasing
150g dark chocolate
50g peanut butter
6 digestive biscuits, blitzed or bashed to fine crumbs (put them in a food bag or tea towel)
A pinch of salt
Grease a 12-hole cupcake tray (or use a 24-hole mini cupcake tray). Melt the chocolate in short bursts on high in a microwave, stirring often. (You can also melt it in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water.) Leave to cool a little.
In a bowl, mix the butter, peanut butter and biscuit crumbs with a pinch of salt. Divide between the cupcake holes, pushing the mixture right down into them with the back of a spoon, and making each as level as possible.
Carefully spoon over the melted dark chocolate, then pop the tray into the freezer for two to three hours, until frozen solid. Pop out the cups from the moulds and enjoy, or store in a resealable bag in the freezer.
Cook Clever: One Chop, No Waste, All Taste, by Shivi Ramoutar, is published by HarperCollins at £20. To order a copy for £17.60, visit guardianbookshop.com
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