We have a lot of potatoes at the moment, so I’m digging around in the recipe books for new things to do. This is a recipe from ‘Nightingales and Roses’ by Maryam Sinaiee. This is quite filling, and is good cold the next day as well.
- 6 tbsp oil
- 2 potatoes, peeled and diced (around 1 cm cubes)
- 3 packs of green beans (around 600g)
- 2 carrots, peeled and diced
- a large pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp ground black pepper
- 1 tsp turmeric
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cumin
- 1 tbsp plain flour
- 6 large eggs, lightly beaten.
- Heat about 3-4 tbsp oil in a deep frying pan and cook the potato cubes for around 10 minutes, until golden brown. Remove from the oil and put in a bowl lined with kitchen paper.
- Fry the beans and carrots in the same oil for around 10 minutes, and then add them to the potatoes.
- Set the oven to 200C. Mix the salt, flour, baking powder and spices.
- Beat the eggs, add the vegetables and flour/spice mix and stir to combine.
- My frying pan has an oven-safe handle so it is perfect. Otherwise use a shallow casserole dish. Put 2 tbsp oil in the pan and heat it in the oven for four minutes so it is hot. Pour in the mixture, and bake for 30 minutes, so the top is golden.
- Remove from the oven, allow to cool a little, and cut into wedges.
Cooking quickly to avoid being inside when the weather is good. I combined a 400g bag of new potatoes, boiled in their skins and chopped, with a bag of beans from East camp, cooked for 5 minutes in boiling water. I added some chopped dill, spring onions and mayonnaise.
Salmon is what you need to serve with this.
I’ve been playing with this recipe for about a month, which means we have been eating various versions of it every few days. It is quite delicious, and it is easy to adapt to what you have available.
- 400 to 500g new potatoes, chopped into bite-size chunks (Jersey Royals work well, one bag full)
- 5 cloves garlic, skin-on, lightly squished
- 3 tbsp olive oil
- 1 tsp salt, and ground black pepper to taste
- 200g green beans, halved (one pack is usually between 140 and 250g – one pack will do)
- 1/2 celeriac, peeled and cut into bite-sized chunks (optional)
- 225g halloumi, sliced 1cm thick and then separated into bite-sized pieces (one pack)
- 1-2 tbsp lemon juice according to taste (equally delicious with lime juice)
- 1 tsp cumin or caraway seed (optional)
- Preheat oven to 200°C/180°C+fan/gas 6.
- Put the potatoes and celeriac in a large roasting tray with the garlic, add the olive oil, salt and pepper, the cumin or caraway seed, and mix well. Cook for 30 minutes in the oven.
- Remove from the oven, add the beans and halloumi and toss to combine. Return the tray to the oven for 15 mins until the beans are tender and the cheese is starting to caramelise.
- Add a generous squeeze of lemon juice and toss everything again, then transfer to a serving dish.
This is really good cold the next day as well. You could serve it as a side-dish, a starter or as a light lunch.
I have tried many recipes for ratatouille, this is the best. I think I got it off the internet, with a promise that this was the most authentic.
- 1 aubergine, diced
- 4 courgettes, halved and sliced
- 300g french beans, cut to 1 inch lengths
- 4 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, chopped
- 2 cans of chopped tomatoes
- 3/4 cup of chopped fennel leaves
- fresh basil leaves, torn
- Pinch of sugar
- Salt and pepper to taste
- Salt the diced aubergines and courgettes and set aside. Rinse the salt off after 20 minutes (I do this in a colander)
- Heat the oil in a large pan, and gently fry the onion and garlic until soft.
- Add the aubergines and courgettes, and cook for another five minutes or so.
- Add the remaining ingredients and simmer with the lid on for 20 minutes, and then with the lid off for 20 minutes. Keep a close eye and stir occasionally, to stop the mixture sticking to the bottom of the pan.
This freezes OK, but it is best reheated the day after making it.
I have been thinking about how I buy vegetables. I prioritise local and homegrown, but at this time of year, I buy a lot from the local shops, trying to stick to Scottish produce wherever I can.
I also like to buy the reduced vegetables, to avoid the shops having to throw these away, reducing food waste. So, here comes the first of a series of recipes inspired by ingredients rescued from the reduced section.
- 2 packs of fresh green beans
- 1 red onion, halved and sliced thinly
- 2 cloves of garlic, finely chopped
- 1 can of chopped tomatoes
- 4 tbsp vegetable oil
- salt and pepper
- Trim the beans and chop into 2 cm lengths
- Heat the oil in a saucepan, and when it is hot, fry the garlic for 30 seconds.
- Add the thinly sliced onion, and lower the heat a bit, cooking the onion until it is wilting. Do not let the onion start to turn brown. This should take around three minutes.
- Add the tomatoes, beans, salt and pepper, and a cup of boiling water.
- Bring the mixture to the boil, cover, and simmer for 15 minutes.
- At the end, take off the lid and boil off any liquid, so that a thick tomato sauce coats the beans. Check the seasoning.
I served this with couscous, but rice would also be a really good option.
I have three recipes for green beans with coconut. This is a very easy version.
- 1 lb green beans in 1 inch lengths
- 2oz grated coconut
- 4 tbsp chopped coriander leaf
- 1 pinch asafoetida
- 1 chopped green chilli
- 1/2 tsp salt
- 6 tbsp oil
- 2 tbsp sesame seeds
- 1 tbsp mustard seeds
- 1/4 tsp cayenne pepper
- Combine the coconut, coriander, asafoetida, green chilli and salt in a dish.
- Blanch the beans in boiling water for 3 minutes
- In the oil, fry the sesame and mustard seeds together with the cayenne pepper – after about a minute, the seeds will pop, so take them off the heat at that point.
- Add the beans to the mixture, and cook on a low heat until they are tender
- Add the coconut mixture, and serve
This is a recipe from the Philippines. It is great with rice.
- 700g fresh green beans
- 2 onions
- 2 cloves of garlic
- 1 can of organic chopped tomatoes
- 4tbsp organic vegetable oil
- 1 tsp salt
- Black pepper to taste
- Trim the beans and cut into 3cm lengths. Cut the onions in half and slice crosswise to fine slices, and chop the garlic very fine.
- Heat the oil in a large pan over a medium heat and fry the garlic for a few seconds, before adding the onion slices. Stir and fry for another 3 minutes or so, until the onions begin to turn translucent.
- Add the tomatoes, beans, salt and pepper and 100ml water
- Bring to the boil, cover, and then simmer for around 15 minutes until the beans are cooked.
- Remove the lid, turn up the heat and reduce the sauce until it is quite thick. Stir while you are doing this to stop it from sticking.