Quick and Easy Eats, Vegetables

Butternut and Chickpea Curry

butternut-and-chickpea-curry-cover

Ingredients

  1. 1 medium butternut, peeled and diced
  2. 1 can chickpea, drained and rinsed
  3. 1 can coconut milk
  4. ½ cup water
  5. 1 onion, finely chopped
  6. 3-4 cloves of garlic, finely chopped
  7. 1 green pepper, chopped
  8. 1 tomato, chopped
  9. 1 tablespoon coconut oil
  10. Salt and pepper to taste

butternut

chickpea

butternut-chickpea-coconut-milk

butternut-and-chickpea-curry-top

Directions

  1. Sauté the onion and garlic in coconut oil until soft.
  2. Add butternut and water and bring to a boil, then simmer for 15-20 minutes.
  3. Add all the remaining ingredients and simmer for a further 10 minutes or until the sauce has reduced and thicken.
  4. Serve with rice.
  5. Enjoy.

butternut-and-chickpea-curry-bowl

butternut-and-chickpea-curry-close

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Quick and Easy Eats, Vegetables

Mashed Potatoes

mashed potatoes

Ingredients

  1. 3-4 large potatoes
  2. 1 cup milk, warm
  3. 2 tablespoon garlic butter, melted
  4. ½ cup cheese, grated
  5. Parsley
  6. Salt and pepper to taste
  7. Any other seasoning of your choice

mashed potatoes potatoes

mashed potatoes milk butter

mashed potatoes cheese

Directions

  1. Peel and cut the potatoes into large chunks.
  2. Cook the potatoes in a pot of boiling water for 25-30 minutes or until soft and tender but do not overcook.
  3. Remove from the heat and drain out the water.
  4. Transfer to a mixing bowl, add milk and blend roughly with a hand mixer or blender. Do not over blend.
  5. Transfer back into the pot and on medium heat; add garlic butter, parsley, salt and pepper.
  6. Stir and wait until nice and hot before adding in the cheeses so that it can easily melt in.
  7. Turn off the heat.
  8. Enjoy.

mashed potatoes cut

mashed potatoes drain

mashed potatoes blend

mashed potatoes bowl

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Quick and Easy Eats, Vegetables

Potato Chowder

potato chowder bowl

Ingredients

  1. Potatoes, 6 small/medium
  2. Carrots, 5 large
  3. Sweet corn, 250g
  4. Beacon, 100g
  5. Smoked ham, 100g
  6. 1 Onion
  7. 2 Tomatoes
  8. 1 Green pepper
  9. Fresh cream, 250ml
  10. Butter
  11. Water
  12. Salt and pepper to taste

potato chowder veggies

potato chowder chopped potatoes

potato chowder chopped veggies

Directions

  1. Chop and cook the potatoes on medium heat for about 20 minutes or until soft and tender.
  2. Meanwhile, cook the beacon until crispy and chop up all the veggies that require chopping.
  3. Sauté the onions and green pepper and add to the cooking potatoes.
  4. Add in the all the chopped veggies and cream and cook for about 5 minutes.
  5. Chop the beacon and ham and add into the cooking potatoes and turn off the heat and let simmer.
  6. Enjoy.

potato chowder smoked ham

potato chowder ham beacon

potato chowder done

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Quick and Easy Eats, Vegetables

Spinach and Feta Quiche

spinach feta quiche main

Ingredients

  1. 1½ cup, crushed digestive biscuits
  2. ¼ cup, melted butter
  3. Undercooked spinach, cooled
  4. 3 eggs
  5. 3 tablespoon milk
  6. ⅓ cup feta cheese
  7. 1 cup grated mozzarella cheese
  8. Salt and pepper to taste

Digestive spinach feta quiche

feta spinach feta quiche

cheese spinach feta quiche

Directions

  1. Preheat the oven at 175°C.
  2. In a mixing bowl, add crushed digestive biscuits and butter and combine with your hands.
  3. Add the mixture into a pie dish and press down and on sides firmly and evenly to form a crust.
  4. Bake for 10 minutes and remove from oven.
  5. Whisk the eggs and milk and add salt and pepper.
  6. Add in the spinach, half the mozzarella cheese, feta and mix.
  7. Pour on top of the crust and sprinkle with the remaining mozzarella cheese.
  8. Bake for 30-35 minutes; remove from the oven and let cool for 10 minutes.
  9. Enjoy.

mix spinach feta quiche

crust spinach feta quiche

bake spinach feta quiche

spinach feta quich

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Vegetables

Sweet Roasted Veggies

 

  Sweet roasted veggies

Ingredients

  1. 1 large Sweet potato
  2. 1 large Butternut
  3.  5 large carrots
  4. Olive oil
  5. Salt
  6. Pepper

Sweet roasted veggies

Directions

  1. Preheat the oven at 200°C.
  2. Peel the vegetables and slice into medium to thin slices.
  3. Brush the baking tray with olive oil.
  4. Layer the vegetables in the baking tray and brush each layer with olive oil.
  5. Sprinkle each layer with salt and pepper.
  6. Cover with foil and roast in the oven for 45 min. **The foil will make sure that your veggies will be soft and moist.
  7. This dish is great and filling on its own, but also great with some meat or chicken.

Sweat roasted veggies

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