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Cover: Gluten free cooking

Recipes with oregano

26Jul 12

Lima Bean Soup

Lima Bean SoupThis simple Lima bean soup is sweet and savoury and very satisfying.  The starchy Lima beans help to give the broth the perfect thickness and also provide a sweet counterpoint to the kale and spices.  The soup also freezes well, so don’t worry if you can’t finish it all in a few days. (Why not also have a go at this red lentil and sweet potato soup?)

 

Lima Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 litres vegetable stock
  • 250g giant lima beans, soaked overnight
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 3 fresh sage leaves
  • 6 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 2tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1tbsp minced garlic
  • 1 medium carrot, peeled and diced
  • 1 medium red pepper, diced
  • 80ml white wine
  • 10 kale leaves, ribs removed and cut into thick strips
  • Salt and pepper to taste
Instructions
  1. Drain the lima beans and rinse well with cold water.
  2. Place the beans, oregano, sage, thyme and bay leaf along with 1.5 litres of the vegetable stock in a large soup pot.
  3. Bring to the boil.
  4. Lower the heat and let simmer for about an hour and a half, or until the beans are cooked through and beginning to break up.
  5. While the beans are simmering, heat the oil in a large frying pan and add the chopped onions, a few pinches of salt and a pinch of black pepper.
  6. Cook over medium heat for about 3 minutes, or until the onions start to soften.
  7. Add the minced garlic and cook for another minute.
  8. Add the carrots, red pepper, another 2 pinches of salt and a pinch of pepper.
  9. Cook for about 10 minutes, adding more stock when necessary to keep the veggies from sticking to the pan.
  10. Add the white wine and continue cooking until nearly all the liquid has evaporated, about 3 minutes.
  11. Add the fried vegetables to the beans in the soup pot, together with any remaining vegetable stock, ¼ teaspoon of salt and another pinch of pepper.
  12. Continue cooking until the flavours blend together, about 20 minutes or so.
  13. Add the kale leaves and cook until tender, approximately 10 minutes.
  14. Remove the bay leaf and season to taste with salt and pepper.
  15. Serve in bowls with a little olive oil drizzled over each serving.

 

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23Jul 12

Winter Vegetable Pie

Winter Vegetable PieSomething like a fancier, vegetarian version of traditional shepherds pie, this winter vegetable pie recipe makes for a great Sunday lunch and is a good way to trick younger kids into eating their turnips and parsnips without them even realising it!  I usually prepare this in one large oven-safe dish, but an interesting presentation alternative is to bake individual portions in small, round dishes and give everyone their own.  If you find your kids still make faces and don’t want to eat it, try doubling the amount of cheese; in my experience, this seems to work just as well as the proverbial spoonful of sugar!

Although it’s only vegetables, this dish can be quite heavy. For a lighter cheesy recipe to “fool” kids into eating their veggies, try this baked fennel with tomato gratin. For dessert, I recommend this carrot halwa.

Serve this dish with cheesy bread for dipping. I also like to set aside a little ramekin with the tomato sauce to pour over the mashed potatoes right before serving. But that’s because I really love tomatoes. Most people tell me that the tomatoes inside the pie are plenty, but I just never can get enough!

 

Winter Vegetable Pie
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 450g potatoes, peeled and chopped
  • 400g turnips, peeled and chopped
  • 50g butter
  • 50g Puy lentils
  • 1 medium-sized onion, finely chopped
  • 200g leeks, washed and sliced in rings
  • 200g parsnips, peeled and chopped
  • 75g chopped walnuts
  • ½tsp dried thyme
  • ½tsp dried oregano
  • 400g can chopped tomatoes
  • 100g grated cheddar cheese
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 180ºC.
  2. Boil the potatoes and turnips in a large pot of salted water for 20-30 minutes, or until very tender.
  3. Drain off the excess water and mash the turnips and potatoes together with half of the butter.
  4. Cook the lentils in a pot with abundant water for 30 minutes, or until nice and tender.
  5. Drain and set aside.
  6. Heat the rest of the butter in a frying pan and sauté the onions, leeks and parsnips over low heat for about 10 minutes. Add the walnuts, thyme, oregano, the cooked lentils and the tomato.
  7. Mix well and season to taste with the salt and pepper.
  8. Place the vegetable mixture in a deep oven-proof dish and cover with a layer of mashed potato and turnip.
  9. Sprinkle the grated cheddar cheese over the top and cook in the preheated oven for 30-35 minutes, or until the mash turns golden brown and a bit crispy.
  10. Remove from the oven and let cool for 5 minutes before serving.

 

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19Jul 12

Baked Asparagus with Feta and Parmesan

Baked Asparagus with Feta and ParmesanI remember one time  as a kid being given some lukewarm, mushy canned asparagus for lunch and thinking it was the absolute worst thing in the world and vowing never to eat asparagus again!  Fortunately, I eventually grew up and tried some grilled asparagus at a restaurant. Imagine my surprise when I realised it was nothing at all like that mushy stuff I remembered!

Since then I’ve become quite a connoisseur of this wild green vegetable, although I have to admit I’m still not much of a fan of the canned variety.  In any case, this baked asparagus with feta and parmesan recipe is made from sweet and crunchy fresh asparagus, and the tangy cheese highlights the juicy baked goodness of the vegetable astoundingly well. (I also recommend this asparagus and cheese pudding.)

 

Baked Asparagus with Feta and Parmesan
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 300g fresh asparagus, washed
  • 150g feta cheese, finely crumbled
  • 25g Parmesan cheese
  • 25g butter
  • 1tsp dried oregano
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 200ºC.
  2. Cut the hard, thick ends off the asparagus.
  3. Steam the asparagus for 2 to 3 minutes, or until they are just tender.
  4. Grease an oven safe dish with the butter and lay the asparagus lengthwise along the bottom of the dish, with the tips all pointing in the same direction.
  5. Sprinkle the feta cheese over top of the asparagus, then the Parmesan and the oregano.
  6. Sprinkle salt and pepper.
  7. Bake on the middle shelf of the preheated oven for 5 to 10 minutes, or until all the cheese has melted and brown spots form on top.
  8. Serve hot.

 

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26May 12

Greek Stuffed Grape Leaves

Greek stuffed grape leavesA great appetiser or party food, these Greek stuffed grape leaves have a more subtle and mellow flavour than the pre-made variety. For more Greek goodness, try these lamb kebabs with cucumber and feta relish.

You Need:

  • 60ml extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 250g long-grain white rice
  • 375g gluten-free chicken or vegetable broth
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 teaspoons fresh oregano or 1 teaspoon dried
  • 1 teaspoon grated lemon zest
  • Salt and freshly ground black pepper (to taste)
  • 1 can (about 200g) grape leaves
  • Juice of 2 lemons

 

Steps:

 

  1. In a medium heavy pan, heat 2 tablespoons of the oil over medium heat.
  2. Add the onion and cook until soft, about 10 minutes.
  3. Add the rice and cook 2 minutes, stirring frequently.
  4. Add 125ml of the broth.
  5. Reduce heat to low and simmer, covered, until the liquid is absorbed and the rice is just tender, about 10 minutes.
  6. Transfer the rice mixture to a bowl and stir in the dill, parsley, mint, oregano, lemon zest, and salt and pepper to taste. Set aside.
  7. Fill a deep, heavy pot with a tight-fitting lid with water and bring to the boil.
  8. Reduce heat to medium-low and blanch the grape leaves in the hot water 5 for minutes.
  9. Drain the leaves on paper towels and trim away the stems and hard veins. Pat the leaves dry with paper towels.
  10. Lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf.
  11. Fold the stem end over the filling, fold both sides toward the middle, and roll up into a cylinder. (Don’t roll too tightly as the rice will expand as it cooks.)
  12. Repeat with the remaining grape leaves and filling placing the rolled leaves in the pot, seam-side down in a single layer.
  13. Pour the remaining broth, olive oil, and lemon juice over the stuffed grape leaves.
  14. If the liquid doesn’t reach at least halfway up the rolls, add more water.
  15. Cover the pot and simmer 30 to 40 minutes over low heat, or until tender when pierced with a fork.
  16. Can be served warm or cold.

 

Ready In:  60 minutes

Serves:  6

Difficulty:   3 out of 5

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24Apr 12

Turkey and Sun-Dried Tomato Loaf

Turkey and Sun-dred Tomato LoafThis turkey and sun-dried tomato loaf with onion gravy makes for a great Sunday afternoon roast replacement, like this lamb roast with garlic and rosemary.  I like to use turkey mince, but it should work fine with whatever mince you prefer, or even textured vegetable protein if you want to make it vegetarian-friendly.

You Need:

For the loaf:

  • 250g sun-dried tomatoes
  • 500ml boiling water
  • 65g cornflakes, crushed
  • 1 large onion, chopped
  • ½  medium-size green bell pepper, chopped
  • 1tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 2tbsps mushroom or vegetable broth
  • 2 large eggs
  • 125g creamy Havarti cheese, shredded
  • 2tsps dried basil
  • 1tsp dried parsley
  • 1tsp dried oregano
  • ½tsp dried thyme
  • ½tsp freshly ground pepper
  • ½tsp salt
  • 700g  turkey mince
  • Vegetable oil spray

For the gravy:

  • 1 medium onion, diced
  • 1tbsp vegetable oil
  • 1 stock cube (vegetable or chicken)
  • 2tsps thyme
  • 500ml water
  • 4tbsp cornflour + 2tbsp water, mixed together to form a thick paste 

Steps:

  1. Preheat the oven to 175ºC.
  2. Submerge the sun-dried tomatoes in the boiling water for a few minutes to soften and then drain. Chop into small pieces and place in a large bowl.
  3. Add the crushed cereal and mix to coat. Set aside.
  4. Over medium heat, sauté the onion and green pepper in the olive oil until soft, about 5 to 6 minutes.
  5. Add the garlic and sauté for another minute.
  6. Add to the sun-dried tomato and cereal mixture.
  7. Next pour in the broth and mix well.
  8. Beat the eggs and then add them to the mixture,  jumbling it all together.
  9. Add the cheese, herbs, seasonings and meat and stir until well-blended.
  10. Lightly coat a 23cm x 13cm loaf pan with the vegetable oil spray and then press the mixture firmly down into the pan.
  11. Bake in the preheated oven for 1 hour, or until the temperature of the loaf, when measured with a roasting thermometer, reaches 80ºC.
  12. Remove from the oven and let cool for 5 to10 minutes before removing from the loaf pan.
  13. While the loaf is baking, prepare the gravy:
  • Sauté the onions in the vegetable oil until translucent, about 3 minutes.
  • Add the stock cube, thyme and 500ml of water and bring to the boil.
  • Add the cornflour paste a little at a time until desired thickness is reached.

14. Cut into slices, cover with gravy and serve.

Ready In:  90 minutes

Serves:  8

Difficulty:   3 out of 5

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