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Why not try the easy mushroom and macaroni cheese dish or the brown rice risotto for a change this month. I guarantee you will do them again and again.
Buen Apetito
Chick Pea Curry
30ml vegetable oil (verdura aceite)
2 clove garlic (ajo)
3 tbsp curry powder (curry)
450g carrots (zanahoria)
225g mushrooms (champiñon)
1 small cauliflower (coliflor)
2 tbsp tomato puree (tomate pure)
275g chopped tin tomatoes (tomate)
1 vegetable stock in 600ml boiling water (caldo verdure)
225g tinned chick pea (pollito guisante)
Salt and pepper (sal n pimiento)
Fry onions in oil for 2 minutes until golden brown. Add crushed garlic and curry powder and cook for a further 2 minutes.
Add carrots, mushrooms and cauliflower florets and gently fry for a few minutes.
Add the tomato puree, tinned tomatoes and stock; then bring to the boil. Simmer for 20 minutes and then stir in the chick peas. Season to taste and serve with boiled rice or a jacket potato.
Mushroom and Cheese Macaroni
400g whole wheat macaroni (macarrones)
60g butter or margarine (mantequilla/margarina)
2tbsp chopped parsley (perejil)
450g mushrooms (champiñon)
60g grated cheese (queso)
Cook macaroni according to the instructions on the packet. Slice mushrooms and fry in fat for 8 mins and then add the parsley. Drain the macaroni and toss in the mushrooms and juice. Serve with grated cheese sprinkled on top.
Brown Rice Risotto
200g Brown Rice (arroz)
400ml water (agua)
1 medium onion (cebolla)
½ red pepper (optional) (roja pimiento)
200g sunflower seeds (girasol semilla)
Mixed herbs (hierbas)
Pinch salt (sal)
100g sweetcorn or frozen peas (maiz/guisante)
Soya sauce to taste
1 rounded tsp Marmite
Cook the chopped onion in the oil until soft. Wash rice and drain, add to the onions and cook for a couple of minutes stirring all the time. Boil the water and add Marmite, Soya sauce and herbs to the water and stir. Pour into the rice mixture and bring to the boil and simmer gently. After 15 mins add the chopped mushrooms, sweetcorn and peas and simmer for a further 20 minutes. Season to taste and mix in the red peppers. Serve with toasted sunflower seeds.
Sausage Hotpot
1 onion (cebolla)
1 tbsp vegetable oil (verdura aceite)
1 tin baked beans (alubia)
1 tin chopped tomatoes (tomate)
3 tsp mixed herbs (hierbas)
1 pkt vegetarian sausages (salchicha)
Fry the sausage until brown. Remove from heat and chop into small chunks. Fry the chopped onions in oil until brown. Add the beans, tomatoes and herbs and bring to the boil. Add the sausage chunks to the bean mixture and simmer for 15 minutes. Serve with crusty bread.
Spanish Roast Vegetables
2 Spanish onions (cebolla)
2 large red peppers (roja pimiento)
2 medium aubergines (berenjena)
1 clove of garlic (ajo)
8 bay leaves (hoja de laurel)
Juice of ½ lemon (limon)
Salt and pepper (sal n pimiento)
½ tsp paprika (pimentón)
½ tsp ground coriander (cilantro)
6 tbsp olive oil (aceite de oliva)
4 tomatoes (tomate)
Spread out the prepared vegetables and whole garlic in two large, shallow roasting tins, placing the aubergines and pepper skins side down. Add the bay leaves. Whisk lemon juice with the salt, pepper, paprika and coriander. When the salt is dissolved, whisk in the olive oil. Pour over the vegetables and stir to make sure they are all coated. Leave to marinate for 30 minutes then roast in an oven 240º C for 20 minutes. Cut up tomatoes in half and add to the vegetables after turning them. Roast for a further 5 - 10 minutes until all the vegetables are tender, then remove the bay leaves and serve.