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Posts Tagged ‘frozen peas’

What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

Pre-heat the oven to 200C /400F /gas mark 6.

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

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What you need:

1tsp vegetable oil
1 bunch spring onions, trimmed and chopped
300g risotto rice
1 garlic clove, crushed
200g mushrooms, sliced
900ml (1 ½ pints) hot vegetable stock
75g frozen peas, thawed
Ground black pepper

What you do:

Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed.

Serve.

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What you need:

12 oz / 340 g  Penne pasta
8 oz / 225 g frozen peas
2 large eggs + plus 1 egg white
250 ml evaporated milk
2 0z / 55 g unsalted butter
3 oz /85 g  grated strong cheddar cheese
3 oz / 85 g  grated mozzarella cheese
3 oz / 85 g  grated   fontina cheese
3 oz / 85 g  deli ham, in 1 piece, diced
1 oz / 28 g parmesan cheese, grated (about 1/2 cup)

what you do:

In a  large saucepan  fill with water and bring to the boil.

Add the  penne pasta and cook until very al dente  (around 8 minutes)  then add the peas to it for the last 2 minutes of cooking.

In the meantime , whisk the eggs, egg white, evaporated milk and 1/2 tsp salt in a bowl.

Drain the pasta and peas, wipe the saucepan dry and return the pasta and peas into it.

Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture.

Place the saucepan over medium-low heat and cook, stirring constantly, until thickened (for around 8 to 10 minutes) Then add the ham halfway through cooking (don’t let the mixture boil or the eggs will scramble). Remove the saucepan from the heat and stir in the parmesan.

Can be served hot or cold.

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What you need:

1 onion ( diced)
6 rashers streaky bacon ( chopped)
300g risotto rice
1/2 pint  vegetable stock
100g frozen peas

parmesan cheese

What you do:

In a wok  heat 2 tablespoons of olive oil. Add the onions and fry until lightly browned (around 6  minutes). Add the bacon and gently fry for a further 5 minutes, until it starts to crisp.
Add the rice and gently pour in the vegetable stock , then bring to the boil. Stir well, then reduce the heat and simmer covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas,  and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan cheese.

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What you need:

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons olive oil
salt
1 1/2 – 2 lb of chicken ( diced)
2 pints  chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, (defrosted)
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese

What to do:

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5 litre slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Around 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, around 15 / 20 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes.  Season with salt and pepper. Ladle into bowls and crumble the feta on top.

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