Quick Free Recipes

500g jar of ready made tomato and herb sauce
300g can drained borlotti beans
2 aubergines (sliced)
1 red onion (finely sliced)
2 yellow or red peppers (chopped small)
1 large egg
3tbsp extra virgin olive oil
60g mature cheddar (grated)
250g Greek yoghurt
1tbsp cornflour

This simple vegetable mousakka recipe is full of goodness and easy to make. Firstly preheat oven to 200C/180C. Line a baking tray and place sliced aubergines on them, brush olive oil over all of them and back for 10 min’s. Turn over and repeat process again. In a large pan heat 1tbsp of oil and cook the red onion and peppers until soft. Next add the tomato sauce and borlotti beans, stir well. Place half of the tomato mixture in a ovenproof dish and cover with half of the aubergines. Place remaining tomato sauce in followed by the remaining aubergines. In a small bowl mix the egg, cornflour, Greek yoghurt and cheese together, pour over the aubergines and back for around 30-35 min’s. Serve with crusty bread.

1lb diced turkey thighs
2 tbsp olive oil
2 tbsp ketchup
1 tbsp white wine vinegar
1 tbsp black treacle
2 red peppers (cut into chunks)
1 red onion (cut into chunks)
1 tbsp Dijon mustard
skewers

In a bowl mix together the mustard, ketchup, vinegar, treacle and oil. Place the turkey meat onto each skewer alternately with the onion and pepper chunks. Place the kebabs together side by side in a flat dish and brush the marinade you’ve made over the turkey ensuring both sides are well coated. You can either let them marinade for a couple of hours in the fridge or BBQ / grill them for 6-8 minutes turning often. Make sure the kebabs are cooked through before serving.

70g uncooked wild rice rice
480ml water
100g chopped green pepper
100g chopped yellow pepper
100g chopped red pepper
1 onion (chopped finely)
50g sunflower kernels
40g raisins
80ml fat free Italian dressing

To make this delicious Summer style wild rice recipe, simply place the water and rice in a saucepan, bring to the boil, reduce heat and cover. Simmer for 1 hours or until the rice is cooked. Drain off any excess liquid, allow to cool. Just before serving add all the remaining ingredients and mix well. Enjoy this rice recipe.

350g arborio rice
25g butter
1 green pepper (chopped)
1 red pepper (chopped)
1 onion (chopped finely)
225g tin chopped tomatoes
2 pints vegetable stock
100g frozen peas
2 tbsp olive oil

Melt butter and oil in a large pan, add onion and fry till golden and soft. Next add peppers and fry for approx 3-4 mins. Add rice and stir for 1 minute. Next add tomatoes and a ladleful of vegetable stock, stirring frequently and cook gently until stock has been absorbed. Add more stock as each batch is absorbed, continue stirring frequently. Repeat the process of the vegetable stock until the risotto is thick and creamy (takes around 20-25 minutes). Finally add the peas, salt and pepper to taste. Serve hot either as a main dish or a side dish.