Culinary Queens
For this fun feature we asked three real women – known to friends and family as terrific cooks - to each send us a recipe for a quick, easy, healthy dish; plus a photo of themselves wearing a tiara, dish in hand . . .
Felicity Ross from Australia sent her recipe, saying that “soaking butternuts or pumpkins in boiling water for 5 minutes softens the skin, making for easier peeling”.
THAI BUTTERNUT SOUP
3 butternuts / pumpkins + 1 apple + 2 potatoes all peeled & chopped quite small
8 cups of water
5 teaspoons of vegetable stock powder
1 teaspoon of fresh ginger crushed finely
1 teaspoon of green or red Thai curry paste
2 tablespoons of brown sugar
Juice of 1 orange
Salt to taste
Coconut milk & freshly chopped coriander to serve
Boil butternut / pumpkin, apple, and potatoes in water with vegetable stock, ginger, curry paste and brown sugar until soft.
Liquidise, season with salt and add orange juice
Just before serving, add a swirl of coconut milk and freshly chopped coriander.
Great with Pappadums or crusty French loaf.
|
Andrea Manning from the UK says “I whip this dish up often. Even people who have never eaten beans before become total converts.”
BEAN CHILLI
1 onion (chopped)
400g tin chopped tomatoes
400g tin mixed or butter beans + 400g tin chick peas + 400g tin red kidney beans – all rinsed and drained
75g sweet corn kernels (tinned or frozen)
4 tbsp tomato ketchup
1 tsp mixed dried herbs
2 tsp chilli powder
1 tsp nutmeg
1 tsp ground ginger
0.5 tsp cayenne pepper
olive oil
Fry the onions in the oil until soft. Add all the herbs and spices. Cook until it smells nice. Add all the tins and simmer for about 20 minutes.
Serve with nachos, sour cream, guacamole and salsa.
|
Raquel Vieira from the UK usually serves this dish with a leafy green salad.
|
STUFFED PEPPERS
(serves 2-3)
Cook 250g beef mince. Drain off excess oil
Stir in 2 diced courgettes and a 500g jar of Bolognese sauce.
Season well.
Halve and remove seeds from 3 mixed peppers.
Place on a baking tray lined with baking parchment.
Divide the mince between the peppers.
Bake for 20-25 minutes until peppers are tender.
Boil and mash some potatoes. Add grainy mustard and mix through. Serve with a green salad. |
|
