Tasty

Recipe of the Month – Vegetable Makhanawala

Vegetable Makhanawala Recipe of the Month Only Natural

This delicious recipe is adapted from Rick Stein’s India Cookbook. It is incredibly tasty and so easy to make. Using ghee gives the dish a real buttery flavour. Serve with homemade naan breads and/or rice.

Ingredients

800g mixed vegetables (chopped potatoes, sliced carrots, peas and spinach)

For The Sauce

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Recipe of the Month – Homity Pie

Recipe pic 1

The recipe this month is an old favourite of mine and comes from the Cranks Recipe Book.  You should really give this a go if you are looking for a truly comforting and tasty dinner, just serve with a green salad!  It’s ok to load up on the carbs sometimes and once you have tasted this potato and onion pie I think you’ll agree!!

Homity Pie

Potato & Onion Pie Ingredients:

300g Wholemeal shortcrust pastry (see below)
350g Potatoes
450g Onions
3tbsp Oil
25g Butter
15g Chopped parsley
100g Grated cheese
2 Crushed garlic cloves
15ml Milk
Salt & Pepper to taste

Method:

Roll out the pastry and use to line an 8″ (20cm) flan tin. Boil or steam the potatoes until tender.
Chop the onions, then sauté in the oil until really soft.
Combine the potatoes and onions, add the butter, parsley, half the cheese, garlic, milk, and season to taste.
Cool, then pour the mixture into the flan case.  Sprinkle with the remaining cheese and bake in the oven at 220oC (Gas mark 7) for 25-30 minutes until golden.
Alternatively you can make six individual 4″(10cm) potato and onion pies and cook for 20 minutes.

Wholemeal Shortcrust Pastry

Ingredients:

200g Wholemeal flour
2tsp Baking powder
100g Butter
3 tbps Water

Method:

Place flour and baking powder in a bowl.  Rub in the fats until the mixture resembles fine crumbs.  Add sufficient water to give a soft but manageable dough.

Recipe of the Month Homity Pie
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Recipe of the Month – Balsamic Maple Glazed Tempeh

Balsamic Glazed Tempeh

The main ingredient in this recipe is tempeh, not sure what tempeh is?  Well it’s a traditional soy product that stems from Indonesia.  It is made from whole, fermented soybeans, has a firm texture and a nutty flavour.  It contains more protein, fibre and nutrition than it’s well known cousin, tofu, and is used as a meat alternative in dishes whether you are vegetarian, vegan or just trying to reduce the amount of animal protein in your diet.  Even though we sell it instore it hasn’t been on my shopping list for quite a while so when I came across this recipe I decided to give it a go and remind myself what I’m missing out on!

Ingredients

1 packet tempeh, cut into 1 inch cubes
120ml cup balsamic vinegar

2 tbs maple syrup
2 tbs tamari
2 cloves garlic, minced
60ml cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch

Balsamic Glazed Tempeh - Marinating Tempeh

Method:

Preparing the Marinade

1. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.

2. Add the tempeh to the bowl, stir and cover.

3. Let sit in the fridge for 2-24 hours, mixing occasionally.

Cooking

1. Preheat oven to 180C

2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.

3. Remove from oven, stir around and bake for another 20 minutes.

4. Remove tempeh cubes from sauce and set aside.

5. Place remaining sauce in a pan over medium heat.

6. Add arrowroot starch and stir constantly to thicken.

7. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.

I really enjoyed cooking with tempeh and was reminded just how versatile and tasty it is. Like tofu it readily takes on whatever flavour you choose to pair it with so the choice is limitless. I marinaded and baked it for this recipe but it can also be cubed and stir fried or crumbled and used like mince for bolognese etc. It’s going onto my shopping list from now on and if you haven’t tried tempeh yet I’d urge you to give it a go.

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Recipe of the Month – Molasses Oat Bran Cookies

Molasses Oat Bran Cookies pic

Oats are officially a superfood, they keep you fueled and energized, they keep you feeling full if you want to avoid cravings, they keep your digestion ‘right’ and they even contain compounds to keep you calm.
But what about the oatbran, this is the often quite finely milled outer husk of the oat grain? It’s special properties come from the fact that it’s a type of fiber called ‘soluble fibre’ with unique heart healthy, cholesterol busting properties.
You can simply throw a few tablespoons of oatbran into your granola or yoghurt or indeed you can make porridge from it on its own but with a little imagination it can become the basis for any number of baked delights. We asked Ruth, our in store super baker, for some ideas for oatbran and here’s what she came up with.

These cookies are crunchy and yet chewy in the middle! They are full of flavour from the spices and molasses, balanced out by the sugar. As this is Heart Health month at Only Natural, we decided to combine Oat Bran, a high-fibre food that can lower your cholesterol. We’ve also added molasses, which is rich in Iron.

We’ve used organic unrefined cane sugar as it has been minimally processed and hasn’t been exposed to the damaging pesticides present in conventionally grown sugarcane. Unrefined cane sugar also contains 17 amino acids, 11  minerals and 6 vitamins, including antioxidants that may help reverse oxidative damage.

These cookies are perfect with a cuppa!

Ingredients

165g Wholewheat Flour (use plain gluten-free flour for coeliac friendly version!)
135g Porridge Oats
100g Oat Bran
2 teaspoons Baking Soda
¼ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
200g organic Unrefined Cane Sugar (e.g. Billingtons)
220ml Rapeseed Oil
1 large Egg
85g Molasses
Flaked Almonds to decorate

oat-bran image
Blackstrap_Molasses_Image

Method

In a large bowl, thoroughly stir together flour, oats, oat bran, baking soda, salt, cinnamon and ginger.
In a separate bowl, mix the sugar, oil, egg and molasses.
Stir dry ingredients into wet ingredients and make sure it’s mixed through before putting in the fridge for 1 hour.
Preheat oven to 180 degrees Celsius. Line three baking trays with parchment paper. Roll the dough into 1 inch balls and space them evenly on each cookie sheet. Press down with palm of hand to make half inch thick rounds. Sprinkle tops lightly with flaked almonds. Bake for 7-10 minutes.

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