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Ingredient
Top 5 dishes made from vegetable stock paste
1 . Pronto bacon linguine
Pronto bacon linguine
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Ingredient
60 g
bacon lardons
120 g
sliced mushrooms
180 g
linguine
tablespoon
Mixed herbs
150 g
creme fraiche
20 g
cheese
100 ml
water
Cooking instructions
* Step 1
Fry bacon and cook linguine according to instructions
* Step 2
Whilst frying chop up courgette and then peel and grate garlic
* Step 3
Lower heat and add in mushrooms and courgette. Once softened add garlic.
* Step 4
Add water & stock paste and add in mixed herbs to bacon. Bring to boil and then simmer until reduced slightly.
* Step 5
Add creme fraiche and half the cheese.
* Step 6
Cook pasta served either combine or serve
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2 . Butter bean and tomato stew with pesto bulgar and cheese
Butter bean and tomato stew with pesto bulgar and cheese
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Ingredient
125 g
Baby plum tomatoes
1 tin
/ carton butter beans
120 g
bulgar wheat
30 g
tomato puree
1 sachet
mixed herbs
40 g
baby spinach
32 g
fresh pesto
20 g
butter
Cooking instructions
* Step 1
Preheat oven to 200c ans halve the tomatoes then pop them onto a baking tray. Coat in oil salt and pepper and Place in oven to roast. Meanwhile rinse the butter beans off
* Step 2
Bring water to boil for bulgar wheat and half the stock paste and cook bulgar wheat
* Step 3
Heat a frying pan with oil. Once hot add grated garlic and tomato puree. Cook for 1 min. Add butter beans mixed herbs and 1 tsb of sugar and 150ml water and remaining stock paste. Bring to boil. And then reduce to simmer for 5 mins
* Step 4
Once thickened add in spinach and stir in roasted tomatoes, butter and half the cheese. Season with salt and pepper
* Step 5
Once bulgar wheat is ready stir pesto through it
* Step 6
Once both done. Serve bulgar wheat and add stew to top. Sprinkle cheese in top
Note: if there is a photo you can click to enlarge it
3 . Witches cauldron mac and cheese
Witches cauldron mac and cheese
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Ingredient
40 g
cheddar cheese
25 g
panko breadcrumbs
180 g
macaroni
150 g
creme fraiche
40 g
spinach
40 g
hard Italian cheese
32 g
pesto
120 g
peas
20 g
butter for crumb
200 ml
water for sauce
Cooking instructions
* Step 1
Cook macaroni
* Step 2
Peel and grate garlic. Grate cheese. In small bowl combine breadcrumbs mixed herbs and olive oil.
* Step 3
Meanwhile in frying pan. Melt butter. Once hot add garlic and flour into a roux. Stir in water for sauce followed by creme fraiche and vegetable stock paste. Bring to boil and stir until thickened
* Step 4
Preheat grill to heat. Once thicken add spinach and Once wilted and piping hot. Then remove eom heat stir in cheeses pesto peas and cooked macaroni.
* Step 5
Transfer pasts to dish top evenly with herby crum and place in oven until golden.
* Step 6
Serve
Note: if there is a photo you can click to enlarge it
4 . Speedy veggie beany stew
Speedy veggie beany stew
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Ingredient
150 g
rice
40 g
cheddar cheese
1 carton
red kidney beans
1 sachet
cajun spice mix
8 g
Worcester sauce
1 carton
tomatoes
75 g
soured cream
100 g
spinach
1/2 tsp
sugar
Cooking instructions
* Step 1
Cook rice
* Step 2
Prepare 1) green pepper 2) grate cheese 3) drain kidney beans and rinse
* Step 3
Heat oil in sauce pan on medium heat once hot add in pepper chunks
* Step 4
Add cajun spice mix and add Worcester sauce. Stir in vegetable stock paste and chopped tomatoes and sugar and kidney beans. Bring to boil and lower the heat and simmer until thickened
* Step 5
Add in spinach one handful at a time. Serve with rice and sourced cream and sprinkle cheese on top
Note: if there is a photo you can click to enlarge it
5 . Honeyed hallloumi on Harissa Tabbouleh with chickpeas tomatoes and yoghurt
Honeyed hallloumi on Harissa Tabbouleh with chickpeas tomatoes and yoghurt
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Ingredient
250 g
chickpeas
120 g
bulgar wheat
50 g
Harissa paste
1
tomato
Half
lemon zest and juice
225 g
Halloumi
75 g
yoghurt
15 g
honey
Cooking instructions
* Step 1
Rinse and drain chickpeas and add to pan on high heat with Harrisa
* Step 2
Cook bulgar wheat with vegetable paste in water
* Step 3
Chop tomatoes in 2cm chunks and zest and half lemon. Cut halloumi into slices
* Step 4
Fry halloumi
* Step 5
Meanwhile add zest and yoghurt to bowl and season
* Step 6
Once halloumi cooked drizzle and coat in honey
* Step 7
Stir tomatoes and zest into bular wheat
* Step 8
Serve
Note: if there is a photo you can click to enlarge it
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