COLD VEGETABLE RECIPES RECIPES

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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES



Baba ganoush | Vegetable recipes | Jamie Oliver recipes image

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.

Yield 10

Number Of Ingredients 8

3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder optional
1 teaspoon cumin
extra virgin olive oil
2 lemons

Steps:

    1. Preheat the oven to 180C/350F/gas 4.
    2. On a chopping board, cut the aubergines in half lengthways.
    3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
    4. Drizzle with 2 tablespoons olive oil, then toss to coat.
    5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
    6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
    7. Peel and roughly chop the garlic, then place in a food processor.
    8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
    9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
    10. Secure the lid and blitz to a nice thick dip.
    11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
    12. Transfer to a bowl, to serve.

Nutrition Facts : Calories 64 calories, FatContent 6.2 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 1.4 g fibre

VEGETABLE STEW RECIPES | BBC GOOD FOOD



Vegetable stew recipes | BBC Good Food image

Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.

Provided by Good Food team

Number Of Ingredients 1

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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
    1. Preheat the oven to 180C/350F/gas 4.
    2. On a chopping board, cut the aubergines in half lengthways.
    3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
    4. Drizzle with 2 tablespoons olive oil, then toss to coat.
    5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
    6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
    7. Peel and roughly chop the garlic, then place in a food processor.
    8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
    9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
    10. Secure the lid and blitz to a nice thick dip.
    11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
    12. Transfer to a bowl, to serve.
See details


VEGETABLE STEW RECIPES | BBC GOOD FOOD
Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.
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See details


CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
Earthy, sweet & delicious, this hearty soup is perfect for winter
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
    1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
    2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
    3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
    4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
    5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
    6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
See details


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