Sourcing and researching my 7 Teatime recipes and accompanying images from google images of the meals.
*VEGETARIAN FAJITAS*
Serves 2
Ingredients:
-1 tbsp sunflower oil
-1 red pepper, deseeded and sliced
-3 spring onions, thinly sliced
-1 tsp cajun seasoning
-3 tbsp tomato salsa
-4 tortillas, warmed
-1 sliced red onion
1. Heat the oil in a large frying pan, and when hot, add the peppers and fry for 5-6 minutes until softened. Add the spring onions and cajun seasoning, stirring continously for 1 minute.
2. Add tomato salsa into the middle of each of the warmed tortillas (warm for 30 seconds in a micorwave).
3. Divide the mixture equally between the four tortillas and garnish with red onion. Serve.
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*SHEPHERDESS PIE*
Serves 2
Ingredients:
-1/2 tbsp olive oil
-1/2 large onion, halved and sliced
-1 large carrot, cut into small cubes.
-1 tbsp chopped thyme
-200g chopped tomatoes
-1 vegetable stock cube
-200g canned green lentils
-450g sweet potato, peeled and cut into chunks
-10g butter
1. Heat the oil in a frying pan, and when hot, fry the onions until golden brown. Add the carrots and thyme.
2. Pour in 150ml water and the tomatoes, then sprinkle in the stock cube and simmer for 5 minutes. Add the can of lentils and then simmer for a further 5 minutes.
3. Meanwhile, boil the sweet potato for for 10-15 minutes until soft, drain and then mash- adding the butter to soften and add a creamy texture.
4. Pile the lentil mixture into a pie dish, and spoon the mash on top before cooking at 190C/170C (fan assisted) for 20 minutes. Serve.
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*LAMB KOFTAS WITH TZATZIKI*
Serves 2
Ingredients:
-250g minced lamb
-2 tbsp mixed herbs
-1/4 tsp cayenne pepper
-1/2 tsp ground cummin
-1/2 tsp ground paprika
(FOR THE TZATZIKI)
-1/4 cucumber
-pinch of black pepper
-100g low-fat natural/Greek yoghurt
-1 tbsp dried mint
-1 tsp lemon juice
1. To make the tzatiki, scoop the seeds out of the quarter of cucumber and peek. Coarsely grate the cucumber into a bowl and rinse well with water. Pat dry. In a bowl, combine the yoghurt, mint, lemon juice and cucumber and mix well. Season and refridgerate.
2. To make the koftas, mix the lamb, herbs and spices in a bowl and season with pepper. Form into patties and grill on either side until golden brown and cooked throughout when cut open. Serve with tzatiki drizzled over the lamb.
http://www.goforyourlife.vic.gov.au/hav/admin.nsf/Images/lamb_koftas_sm.jpg/$File/lamb_koftas_sm.jpg
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*PASTA BAKE*
Serves 2
Ingredients:
-1 tbsp olive oil
-1 onion, chopped
-400g cherry tomatoes
-100g tube-shaped pasta
-50g grated cheddar
1. Heat the oil in a medium pan and fry the onion for 5 minutes until softened. Stir in the tomatoes and bring to the boil. Simmer for 10 more minutes.
2. Meanwhile, cook the pasta for approximately 10 minutes on a medium heat.
3. Drain the pasta and stir into the sauce. Pour into an ovenproof dish and sprinkle cheese over the top. Grill on a medium heat for approximately 10 minutes, or until golden brown.
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*CHICKPEA AND SPINACH PASTA*
Serves 2
Ingredients:
-400g chickpeas, drained and rinsed
-175g tomato sauce
-250g pasta twists
-100g spinach leaves
1. Place the chickpeas in a medium-sized saucepan with the tomato sauce. Add 25ml of cold water to the pan and gently bring to the boil over a low heat. Once boiling, turn down the heat and allow to simmer.
2. Meanwhile, cook the pasta in boiling water over a high heat for approximately 10 minutes. Remove from the heat and drain well. Stir the spinach into the pasta and allow to wilt.
3. Tip the pasta into a serving dish and pour the sauce mixture over the top.
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*CHICKEN AND SPICY VEGETABLES*
Serves 2
Ingredients:
-2 chicken thighs, skin removed, diced
-1 small onion, chopped
-1 tsp sunflower oil
-2 tbsp lemon juice
-2 tomatoes, diced
-1/2 red pepper, sliced
-pinch curry powder
-2 tbsp chopped corriander
1. Heat the oil in a pan and fry the onion until golden on a high heat. Add the chicken.
2. After approximately five minutes, reduce the heat and add remaining ingredients and simmer until the chicken is white and cooked throughout and the sauce is thickened.
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*VEGETARIAN SPINACH ENCHILADAS*
Serves 2
-1 tbsp olive oil
-1 onion, chopped
-150g quorn mince
-1 tbsp tomato puree
-150g frozen spinach, thawed
-4 enchilada tortillas
-200g canned tomatoes
-50g cheddar cheese, grated
1. Preheat the oven to 200C/180C (fan assisted).
2. Heat oil in a hot frying pan and fry the onions over a high heat for one minute. Add the quorn mince and cook on a moderate heat for approximately 5 more minutes.
3. Stir in the half of the tomato puree and add 100ml of water. Add spinach and stir.
4. Meanwhile, heat tortillas in a microwave for thirty seconds each.
5. Fill the tortillas with the spinach mixture, roll them up and place them side-by-side in a large, ovenproof dish.
6. Top with the other half of the tomato puree and sprinkle with cheese. Cook for approximately 15 minutes until the cheese has melted and browned slightly.
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