Roasted Vegetable Quinoa With Lime

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A winter warmer, so quick. I think it’s too good to be true. Very tasty, healthy and comforting on a cold winter’s night…
Makes a lovely main or even a side dish to go with your Christmas dinner. Have a look and give it a go. Do let me know how you all like it. Love feedback! Until then, much love, D x

INGREDIENTS

1 large cup precooked quinoa upon instruction

1 aubergine diced
1 bell pepper diced
12 plum or cherry tomatoes
5 garlic cloves
2 courgettes diced 2cm chunks
1 chilli sliced finely
Coriander to garnish
Fresh lime juice to taste
Olive oil
Salt to taste

METHOD

Preheat oven to 200°c, place all the vegetables in a large deep roasting tray.  Season with salt and a generous drizzle of olive oil

Roast for 20 minutes or until all the vegetables are cooked through and a little charred

Carefully fold in the cooked quinoa, drench in lime juice to taste.  Use freshly cut coriander to garnish the quinoa

Serve hot with a sprinkling of grated cheese

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A Ravishing Roasted Aubergine Dip

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For such a long time, whenever I have roasted aubergines for my Bainghan ka bharta curry I’ve always wanted to make a roast aubergine dip. The natural velvet texture and creaminess once it is whizzed really makes this dip so very special. A true delightful and healthy condiment to your favourite crisps, tortilla chips or crudité.

Perfect for any party and so healthy too!

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INGREDIENTS

1 medium aubergine
Olive oil
6-8 cherry/pomodorino tomatoes
½ tsp garlic granules
½ tsp smoked paprika
⅓ tsp dried coriander leaves
½ tsp salt or to taste
Squeeze of lemon juice
Pinch of sugar

METHOD

• Pierce the aubergine a few times and chop the top off. Using a little olive oil massage into the aubergine skin with your hands. Place on a baking tray in a preheated oven at 190°c for 20-30 minutes until soft and crinkled. Set aside to cool

• Once cooled down put the aubergine with its skin on plus the tomatoes and blitz in a grinder to a smooth paste

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• Stir in all the other ingredients and blitz to combine well

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• Serve with your favourite crisps or tortilla chips

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Roasted Red Bell Pepper Chapatis

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Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?

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I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!

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INGREDIENTS

1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter

METHOD

• Preheat the oven to 180°c, pierce the pepper and place on a baking tray. Roast for 20 minutes or until the skin is shrivelled and the pepper soft. Set aside to cool down

• Remove the stalk and seeds, place roasted pepper in the food processor with the garlic, coriander and all the spices and seasoning. Blend to a paste

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• Change the blade tool to a dough hook or plastic bread blade, add the flour and oil. Whizz to combine the flour with the pepper paste, once mixed add a little boiling water to bind the flour into a ball of dough

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• Meanwhile heat a non stick frying pan on a slow to medium heat. Take a tablespoon amount of dough and form into a ball, flatten and on a clean floured surface roll into a round of approximately 10cm

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You will have to flour the chapati as you roll to avoid sticking

• To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula

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Wait again for a minute or so and turn over again. When both sides of the chapati is cooked brown spots will appear

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Take out of the pan and set aside on a plate. Spread a little butter onto the chapati

Repeat for the rest of the dough

Either to be eaten alone or with a curry of your choice

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Hasselback potatoes to die for!

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I’ve been seeing these potatoes on pinterest for quite a while now and have been meaning to get round to making them. Finally the opportunity arose when my husband bought a whole big bag of baking potatoes. I thought it would be a lengthy process, especially in the roasting but found that these Hasselback potatoes are even quicker to make than the jacket potato.

I know that you can also melt cheese into the potatoes but I tried to keep them healthy. However if you want to go super healthy then use olive oil instead of melted butter in the recipe!

Such a wonderful crispy sensation when you eat it and sooo very delicious! I even managed to convert my younger brother who doesn’t like baked potatoes into loving these. He ended up having 2! lol. A proper comforting meal!

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INGREDIENTS

4 large baking potatoes
2 tbsp melted butter
Salt to sprinkle

METHOD

• Preheat oven to 210°c

• To prepare the potatoes ~ wash and scrub them, place a potato on a large metal spoon and slice from the edge, making cuts along the whole potato but at the same time making sure that you don’t slice the whole way through. The metal spoon will help avoid this problem

• Repeat above process for the rest of the baking potatoes

• Then place on an oven tray, paint the melted butter on the surface of the potato and a little into the cracks. Season with salt after buttering

• Put the potatoes into the oven and bake for 45 minutes, then remove and re apply some more melted butter

• Bake for a further 15-20 minutes until potatoes are really crispy and tender inside

•Serve with a juicy ratatouille and mature cheddar cheese. My ratatouille recipe will be up very soon!

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