All posts tagged: Vegetables

My 20 min after work Korean dinner

Last few weeks were extremely busy for me, which resulted in having almost no time for cooking. In a way it was good as I had an opportunity to get creative and improvise on a speedy after work  dinner options. Here is what I came up with: Taking just 20 minutes from kitchen to plate, this Korean-style 4 dish-dinner makes a perfect healthy midweek meal. Delicious tuna pancakes are served with rice and lightly stir-fried courgette with a tangy lettuce & scallion salad on the side. Prepare to be amazed! My 20 min after work Korean dinner   / Serves 2 Preparation + cooking time: 10 min Tuna pancakes (Chamchijeon,참치전) We would need: 1 can of tuna, drained 3 tbsp of onion, chopped 1 garlic clove, minced 1 free-range egg a pinch of sea salt a pinch of ground black pepper 1 tsp of roasted sesame seed oil 1 tbsp of flour 1-2 tbsp of canola oil, for frying DIRECTIONS: In a large mixing bowl combine all ingredients and mix well together. Place a non-stick frying pan over medium-high heat and pour 1-2 …

Uplifting creamy roasted bell pepper soup

This is a delicious and warming soup, superb on a cold day. A winning combination of roasted bell peppers and other soup-friendly veggies like onions, leek, carrots, celery and garlic, accompanied by cumin and a bit of garam masala takes it up a notch. It’s also exceptionally velvety and rich in flavour. Add some red pepper flakes for a spicy kick. Preparation + cooking time: 60 -70 min / Serves 2 or 4 for starter/ Veg-friendly We would need: 3 large bell peppers (red, orange and yellow), halved and seeded Olive oil 1 medium onion, chopped 1/2 leek, cleaned and trimmed, white parts only 2 cloves of garlic, minced 1 carrot, peeled and chopped 1 celery stick, chopped 1 tbsp of chopped fresh parsley 1 tsp of ground cumin 1/2 tsp of garam masala 1 tbsp of sweet paprika 2 bay leaf 3 cups of vegetable stock Salt & pepper to taste 1/4 of heavy cream DIRECTIONS: Preheat oven to Gas mark 7/ 425°F/ 220 °C. Place peppers, cut-side down, on a baking sheet. Drizzle with olive oil to lightly …

Georgian Aubergine with garlic and cilantro

Did you know that aubergine is actually a fruit? A berry to be exact. In fact, a berry related to both tomato and potato. It was a discovery for me, which straight away made me think of a delicious&unforgettable Georgian Nigvziani Badrijani (ბადრიჯანი, aubergine rolls with spiced walnut filling). [I would be making those too in the nearest future]. I visited this magical mountain country last march and brought back with me deepen love for extraordinary Georgian cuisine. There are plenty of original and exquisite dishes. Some of my favourites include most recognizable Khachapuri and Khinkali, Lobio and Sulguni cheese, and of course aromatic Georgian wine. This is my variation of Georgian style aubergine starter. Slices of aubergine are served with fresh onion rings and garlicky dressing, garnished with pungent flavoured cilantro. A great appetizer to begin your culinary journey through Georgia! Preparation + cooking time: 40 min / Serves 2 as a main dish and 4 as a side or starter TIP: In order to reduce bitterness of aubergine,  usually it is sliced and salted before cooking. We would need: …

Food cupboard spicy bean soup

This hearty, delicious warming soup uses some basic food cupboard ingredients and comes together very easily, which makes it perfect for chilly winter days. Keep the winter out and warmth in with this spicy & flavoursome bowl of soup. Preparation + cooking time: 45-50 min / Serves 2 / Veg-friendly We would need: Olive oil 1 onion, finely sliced 1 carrot, sliced 1 big potato, diced 1/3 of celery stick, chopped 2-3 garlic cloves, minced 1 red bell pepper, chopped 1 x 400 g can of chopped tomatoes 6 cups of vegetable stock Sea salt & freshly ground pepper 1 tbsp. of sweet paprika 1 pinch of dried red chilli 2 bay leaf 2 tsp. of chopped fresh parsley or ½ dried 1 x 400 g can of red kidney beans, drained and rinsed DIRECTIONS: Heat the oil in a large, heavy-based saucepan and when hot, add onion and carrot. Stir in diced potato, celery, garlic and red bell pepper. Cook, stirring occasionally, for 2-3 minutes. Tin in the tomatoes and add the stock. Season with salt & pepper. Sprinkle in sweet paprika and a pinch of dried …

Tangy carrot & red cabbage salad

If it is a Gray and rainy day outside, just as one I had today, you will find this incredible easy-to-make salad very much enjoyable. It’s a perfect healthy snack as well as a great side-dish for any burger or sandwich. Colourful, crunchy and fresh with lovely lime juice tang, a definite mood booster. Serves 2 / Preparation time: 10 min / Veg-friendly We would need: 1 carrot, cut into thin sticks or grated 1/8 red cabbage, finely chopped 1/2 small red onion, finely sliced handful of mint leaves handful of coriander leaves handful of toasted peanuts, roughly crushed For the dressing: juice of 1 lime 1 tbsp of groundnut oil some chilli flakes to your taste 1 tbsp of soft brown sugar   DIRECTIONS: Tip the carrot, cabbage and onion into a bowl. Toss in mint&coriander leaves along with a crushed peanuts. In a separate bowl or a jar, combine the dressing ingredients together until the sugar has dissolved. Pour over the salad just before serving. Bon app! With love, Marie Gaivios morkų ir raudonųjų kopūstų salotos …