 BeatriceAdministrator PiticiiDin: Copenhaga - DK
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Mediterranean Tortelloni
1 x 5ml teaspoon cooking oil
1 medium sized onion, peeled and chopped into bite size chunks
1 yellow pepper, deseeded and chopped into bite size chunks
1 red pepper, deseeded and chopped into bite size chunks
8 - 10 cherry tomatoes, washed
2 courgettes, washed and sliced
300g pack Co-op garlic and herb tortelloni
300g tub Co-op napoletana sauce
50g (2oz) Co-op Cheshire cheese, grated
Heat the oil in a wok or large frying pan. Add the onion and peppers and cook for 5 - 10 minutes, or until they are beginning to brown, stirring regularly. Add the courgettes and tomatoes and cook for 5 - 10 minutes, or until all the vegetables are tender and browned. Cook the pasta as directed. Drain and add to the vegetables. Stir in the sauce and gently heat for 2 - 3 minutes. Transfer the mixture to a warmed, shallow, heatproof dish. Sprinkle with the grated cheese and place under a moderate pre-heated grill until the cheese is golden and bubbling. Serve immediately with a fresh salad and crusty bread.
Serves 2
Tomato and Vegetable Pancakes
325g (12oz) Co-op frozen mixed vegetables
80 - 120ml (3 - 4 fluid oz) vegetable stock
4 x 5 ml teaspoons cornflour
226g can Co-op chopped tomatoes with herbs
128g packet Co-op batter mix
1 egg
50g (2oz) Co-op medium Cheddar cheese, grated
In a large saucepan cook the vegetables as directed. Drain and return to the pan. Combine the stock and cornflour to form a paste and add to the pan along with the tomatoes. Bring to the boil and simmer for 5 - 7 minutes until the mixture thickens. Make 6 large pancakes as directed on the pack, using 1 egg and approximately 200ml (7 fluid oz) water. Divide the vegetable mixture between the pancakes, fold or roll up the pancakes and place in a warmed, heatproof rectangular dish. Sprinkle with grated cheese and place under a pre-heated moderate grill until the cheese has melted. Serve immediately with a crisp salad.
Vegetable Spaghetti Bolognese
1 x 15ml tablespoons vegetable oil
1 onion, finely chopped
2 medium sized garlic cloves, peeled and crushed
1 red pepper, deseeded and diced
2 celery sticks, washed and diced
100g (4oz) Co-op split red lentils
397g can Co-op chopped tomatoes with herbs
280ml (½ pint) red wine
280ml (½ pint) home made vegetable stock
Black pepper to taste
2 courgettes, diced
400g (14oz) Co-op spaghetti
Heat the oil in a large saucepan. Fry the onion and garlic for 2 - 3 minutes, or until tender. Add the pepper, celery, lentils, tomatoes, wine, stock and black pepper to taste. Mix well. Bring to the boil, reduce the heat and simmer, uncovered for 20 - 25 minutes, stirring occasionally. Add the courgette and simmer for a further 10 minutes, or until thickened, stirring occasionally. Meanwhile, cook the spaghetti as directed. Drain. Divide the spaghetti between four warmed serving plates. Top with the bolognese sauce. Serve immediately with garlic bread.
Serves 4
Handy Hint: To make a vegetable stock, roughly chop vegetables of your choice. Simmer, along with a bay leaf until tender. Strain through a sieve, allow to cool and use as desired.
Spinach and Hazelnut Lasagne
550g (1¼ lb) Co-op frozen spinach, cooked as directed and
thoroughly drained
2 x 200g tubs Co-op soft cheese
1 - 2 medium sized cloves garlic, peeled and crushed
40g (1½ oz) Co-op chopped roasted hazelnuts
1 x 5ml teaspoon ground nutmeg
500ml (18 fluid oz) milk
Black pepper
15g (½ oz) Co-op butter
15g (½ oz) Co-op plain flour
9 sheets Co-op lasagne verdi
50g (2 oz) mature Cheddar cheese, grated
Oven Temperature: Mark 5 - 375°F/190°C
Combine the cooked spinach, soft cheese, garlic, 25g (1oz) of the hazelnuts, ½ x 5ml teaspoon of the nutmeg, 3 - 5 x 15ml tablespoons of the milk and seasoning to taste until evenly combined, set to one side. Make up the béchamel sauce by placing the remaining milk in a saucepan with the butter, flour and remaining nutmeg. Bring to the boil, whisking continuously until the sauce is smooth and thickened. Spoon 3 - 4 x 15ml tablespoons of the sauce into the spinach mixture, to produce a relaxed, rather than thick mixture. Spoon an even layer of the spinach mixture into the base of a shallow heatproof dish, top with two of the sheets of lasagne verdi. Continue layering the spinach and lasagne sheets, finishing with the lasagne sheets. Pour over the béchamel sauce, ensuring the surface is evenly covered. Combine the cheese and remaining chopped hazelnuts and sprinkle over the surface. Bake in a pre-heated oven for 35 - 40 minutes, or until the lasagne is cooked. Serve immediately, accompanied with a crisp salad and freshly baked garlic bread.
Serves 4
Broccoli and Blue Cheese Quiche
175g (6oz) Co-op wholemeal plain flour
75g (3oz) Co-op hard margarine
175g (6oz) broccoli florets, lightly cooked and drained
50g (2oz) Co-op cashew nuts, chopped and toasted
125g pack Co-op Danish blue cheese, crumbled
3 medium sized eggs, beaten
120ml (4 fluid oz) milk
Black pepper, to taste
Oven Temperature: Mark 5 - 375°F/190°C
Place the flour into a bowl, rub in the margarine until the mixture resembles fine breadcrumbs. Stir in sufficient water to achieve a firm dough. Roll out on a floured surface and use to line a 22.5cm (9 inch) flan tin. Combine the cooked broccoli with the nuts and 100g (4oz) of the cheese, spoon into the pastry case. Beat the eggs and milk together and season with the pepper, pour over the broccoli mixture. Sprinkle the remaining cheese over the surface. Bake in a pre-heated oven for 35 - 40 minutes, or until the mixture has set and the surface is golden brown. Serve warm or cold with a mixed salad.
Handy Hint: If blue cheese is not to your taste, replace with the same weight of mature Cheddar cheese, grated.
Serves 6 - 8
Vegetable Balti
3 x 15ml tablespoons Co-op vegetable cooking oil.
15g (1/2 oz) Co-op butter
2 x 15ml tablespoons Co-op medium curry powder
2 x 15ml tablespoons ground garam masala
1 large onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 large carrots, peeled and sliced
450g (1lb) potatoes, peeled and cut into large cubes
1 medium sized cauliflower, cut into florets
4 medium sized tomatoes, finely chopped
2 x 15ml tablespoons Co-op tomato puree
340ml (12 fluid oz) vegetable stock
175g (6oz) Co-op Frozen Spinach
50g (2oz) Co-op unsalted cashew nuts, toasted until golden
Garnish: Fresh coriander leaves, optional.
Heat the oil and butter in a large saucepan. Add the curry powder and garam masala and fry for approximately 5 minutes, stirring occasionally. Stir in the onion and garlic and cook for approximately 5 minutes or until softened, stirring occasionally. Add the remaining ingredients, except the spinach and cashew nuts, stir. Bring to the boil, then reduce the heat, cover and simmer for 20 -25 minutes or until the vegetables are tender, stirring occasionally to prevent the balti from sticking. Stir in the spinach and cashew nuts and heat for 4 - 5 minutes.
Garnish with coriander leaves , if using and serve with traditional Indian accompaniments.
Serves 4.
Chocolate Brazil Nut Sauce with Ice-Cream
5 x 5ml teaspoons Co-op rich roast instant coffee
200g bar Co-op milk chocolate, broken into pieces
150ml (¼ pint) milk
50ml (2 fluid oz) Co-op double cream
50g (2oz) Co-op butter
50g (2oz) Co-op brazil nuts, finely chopped
8 - 12 scoops of Co-op vanilla ice-cream
Dissolve the coffee in 2 - 3 x 5ml teaspoons hot water. Place into a saucepan along with the remaining ingredients except the ice-cream and heat gently over a low heat for 5 - 7 minutes, or until melted. Bring to the boil, reduce the heat and simmer gently for 1 - 2 minutes, or until slightly thickened, stirring continuously. Transfer to a heatproof serving jug and leave to cool slightly before placing in a refrigerator to cool thoroughly. Divide the ice-cream between 4 serving bowls and pour the sauce over.
Serves 4
Handy Hint: Make chocolate brazils by coating Co-op brazil nuts with Co-op dark or milk chocolate, melted. Transfer to a baking tray lined with greaseproof paper, and leave until set.
Perfect Choice Dessert
6 small crisp apples, peeled, cored and sliced
½ x 5 ml teaspoon cinnamon
50g (2 oz) Co-op butter
1 x 15 ml tablespoons Co-op pure clear honey
25g (1 oz) Co-op light brown soft sugar
175g (6 oz) Co-op perfect choice cereal
In a large saucepan, simmer the apples and cinnamon in 280 ml (½ pint) water for 8 - 10 minutes, stirring occasionally, or until the apple forms a soft puree. Set aside to cool. In a medium sized pan, melt the butter, honey and sugar over a moderate heat, stirring continuously until melted. Remove from the heat and stir in the Perfect Choice. Mix well until the cereal is coated. Divide some of the crunchy mixture between four glass bowls, top with a layer of apple puree and another layer of crunch mixture. Finish with the remainder of the apple puree and any remaining crunch. Serve immediately.
Serves 4
Handy Hint: For variation, you could use any pureed seasonal fruits instead of the apple.
Fruit and Nut Brownies
75g (3 oz) Co-op soft margarine
200g bar Co-op plain chocolate, broken into pieces
200g (7 oz) Co-op dark brown soft sugar
2 medium sized eggs, beaten
175g (6 oz) Co-op self-raising flour
100g (4 oz) Co-op walnuts, roughly chopped
Oven Temperature : Mark 4 - 350°F/180°C
Grease and line a 22.5 cm (9 inch) square cake tin and set aside. Carefully melt the margarine and chocolate in a large heatproof bowl over a saucepan of simmering water. Remove the bowl from the heat, add the remaining ingredients and beat thoroughly. Spoon the mixture into the prepared tin, levelling the surface. Bake in a pre-heated oven for 40 - 45 minutes. Do not worry if the cake has a cracked, slightly sunken appearance, this means the brownies will be very moist. Allow to cool slightly before removing from the cake tin. Carefully peel off the greaseproof paper. Cut into squares and serve warm as a dessert with ice cream or cold just as they are.
Makes 12 brownies.
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