Tag: Water

Black-eyed Bean Casserole

BLACK-EYED BEAN CASSEROLE

This casserole can be made up to a day ahead, keep covered in the fridge.

BLACK-EYED BEAN CASSEROLE

  • 425 gms Black-eyed Beans (Canned)
  • 425 gms Tomatoes – peeled (Canned)
  • 1 Medium Red Onion (chopped)
  • 1 glove garlic (crushed)
  • 125 ml Tomato Paste
  • 1 Green Pepper (Chopped)
  • 750 ml Water
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Basil (chopped)
  • 500 gms Flesh Flat Mushrooms (sliced)
  • 310 gms Corn Kernel (Canned)
  1. In a large saucepan, heat the red onion and garlic with some olive oil until onion is soft.
  2. Add Beans, undrained crushed tomatoes, tomato paste , pepper and water. Bring to the boil, reduce heat and cover.
    Let simmer for 1 hour, stirring occasionally – till the beans are tender.
  3. Add Parsley, Basil Corn and Mushrooms, mix well and simmer for a further 15 minutes.
Serice with lightly streamed spinach and boiled pumpkin.

Mango Lassi

MANGO LASSI

This Indian drink is like a mango milkshake.

MANGO LASSI

  • 255 ml Plain Yoghurt
  • 425 gm Canned Mango (chilled)
  • 400 ml Water (Optional)
  1. Put all ingredients into a blender and blend till mixed. More or less water depending on how thick you like it.
  2. Pour into individual glasses and service

Kumera & Lentil Soup

KUMARA AND LENTIL SOUP

This soup is a family favourite. So quick and easy to prepare and takes only 20 minutes to cook.

KUMARA AND LENTIL SOUP

  • 5 ml Cold Pressed Olive Oil (Extra Virgin)
  • 1 small Red Onion (chopped)
  • 1 large Kumara (chopped into small pieces)
  • 250 ml Red Lentils
  • 250 ml Vegetable Stock
  • 750 ml Water
  • 5 ml Ginger powder (ground)
  • 5 ml Turmeric (ground)
  • 5 ml Coriander (ground)
  1. Add onions to Oil in large heated saucepan, stir until onion is soft. Add the three spices.
  2. Add the water and kumara pieces.
  3. Add red lentils and bring to the boil.
  4. Cover and reduces heat and simmer for about 20 minutes (until Kumara is soft.

Chunk Vegetable soup

CHUNKY VEGETABLE SOUP

This soup is scrumptious. So quick and easy to prepare and doesn’t require a long cooking time.

CHUNKY VEGETABLE SOUP

  • 45 Grams Butter
  • 1 medium Leek (Sliced)
  • 1250 ml Water
  • 1 Vegetable Stock cube (crumbled)
  • 350 grams Broccoli (chopped)
  • 2 medium Carrots (chopped)
  • 3 medium Courgettes (chopped)
  • 1 small Red Pepper (chopped)
  1. Melt butter in large saucepan.
  2. Add Leek and stir over medium heat for about 5 minutes or until leek is soft.
  3. Add water and stock cube and stir over high heat for about 3 minutes until mixture boils.
  4. Add the vegetables – cover and simmer for about 10 minutes or until veges are partially cooked.
This Soup is all vegetables with hardly any cooking time – and the veges are still crunchy. Very nourishing.

If you do not have fresh vegetables – you can use frozen chunchy mixed vegetables.

Rice with almonds

ARABIAN ALMOND RICE

This is an excellent Winter rice dish and very warming to the body.

ARABIAN ALMOND RICE

  • 300 Grams Brown Rice (Long Grain)
  • 5 ml Vegetable Stock
  • 0.5 Medium Red Onion (chopped)
  • 5 ml Cold Pressed Olive Oil
  • 1 Medium Lemon (grated rind)
  • 1.25 ml Cinnamon (ground)
  • 1.25 ml Gloves (ground)
  • 1.25 ml Cardamon (ground)
  • 1.25 ml Turmeric (ground)
  • 2.5 ml Black Pepper (ground)
  • 1000 ml Water
  • 125 Grams Almonds (Cut lengthwise)
  • 30 ml Raisins (Socked in water until soft)
  1. Cook Onion in Oil until soft.
  2. Add spices and cook another 1 minute
  3. Add water and vegetable stock, bring to the boil.
  4. Add rice and cook on low heat for 40 minutes.
  5. Add raisins towards the end of cooking.
  6. Finally before serving, add almonds and grated lemon rind.
Excellent Winter dish with carrots and courgettes.