Aubergine lasagne

Fotografia: David Loftus

"I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.

Nutritional Information - Amount per serving:

• Calories 385kcal
• Carbs 20.8g
• Sugar 1.8g
• Fat 25.2g
• Saturates 9.4g
• Protein 15.5g

Serves 6

Ingredients

• 3 aubergines
• 3 cloves garlic, peeled and sliced
• a few sprigs fresh thyme, leaves picked
• 1 dried red chilli, crumbled
• 6 tablespoons extra virgin olive oil
• 2x400 g organic tinned plum tomatoes
• 1 splash balsamic vinegar
• 1 bunch fresh basil, leaves picked and stalks chopped
• 150 g Cheddar cheese, grated
• 2 handfuls Parmesan cheese, grated
• 6-8 fresh lasagne sheets

Method

Preheat the oven to 200°C/400ºF/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes.

Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened.

Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil.

Place in the oven for 25 to 30 minutes until bubbling and golden".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne

'Abundance' tomato soup with basil oil

Fotografia: David Loftus

"If your tomato plants are groaning under the weight of all their ripe fruit, or even if you've just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you'll end up with a wonderfully sweet soup no matter what type of tomatoes you've used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.

Nutritional Information - Amount per serving:

• Calories 374kcal
• Carbs 10.8g
• Sugar 10.4g
• Fat 34.7g
• Saturates 5.1g
• Protein 2.6g

Ingredients

• For the basil oil

• large bunch fresh basil, leaves picked, stalks finely chopped
• sea salt
• 200 ml extra virgin olive oil

• For the soup

• olive oil
• 2 cloves garlic, peeled and sliced
• 2 kg mixed tomatoes, very ripe
• good-quality red wine vinegar

Method

To make the basil oil, put a few of the basil leaves in a bowl of cold water for later, then place the rest in a mortar. Add a pinch of salt and use a pestle to bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.

To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Add the basil stalks to the pan with the sliced garlic. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they'll be naturally sweet and soft, which means you won't need to cook the soup for too long.

Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that's to your liking.

Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/-abundance-tomato-soup-with-basil-oil

Sweet leek, ricotta & tomato lasagne

Fotografia: Andrew Burton

"You can either make this lasagne in 6 individual ovenproof dishes or in 1 large 3-litre ovenproof one. Alternatively, assemble it in 6 individual foil containers, cover with the lids and freeze for up to 3 months. Defrost thoroughly and cook as per the recipe.

 

Nutritional Information - Amount per serving:

• Calories 371kcal
• Carbs 31.1g
• Sugar 7.5g
• Fat 16.6g
• Saturates 9.8g
• Protein 20.6g

Serves 6

Ingredients

• olive oil
• 4 leeks, thinly sliced
• 2 red onions, thinly sliced
• 250 g spinach, washed and chopped
• 350 g good-quality ricotta
• 1 litre base tomato sauce
• 1 packet lasagne sheets, wholewheat if you can find them
• 125 g mozzarella ball
• 75 g fresh Parmesan, grated
• sea salt
• freshly ground black pepper

Method

Preheat your oven to 180ºC/350ºF/gas 4. Heat a large saucepan and add a splash of olive oil. Add the leeks and sliced red onions, and sweat, slowly, until soft – about 10 minutes. Add the chopped spinach and briefly cook until wilted down. Set aside to cool slightly, then drain off any excess liquid in the pan.

Mix the ricotta into the leek and onion mixture and season with a tiny pinch of salt and pepper.

Spoon a quarter of the base tomato sauce into the bottom of 6 individual ovenproof dishes, or into a 3-litre ovenproof dish. Cover with sheets of lasagne. Spread half the leek and ricotta mixture over the lasagne, then add a third of the remaining tomato sauce. Repeat with more lasagne sheets, the remaining leek and ricotta mixture and then half the remaining tomato sauce. Finish with a final layer of lasagne sheets, then spread the rest of the tomato sauce over the top.

Tear the mozzarella into small pieces and dot over the top of the lasagne. Sprinkle with the Parmesan. Place on a baking sheet and bake the individual lasagnes for 25–30 minutes or the large one for 45 minutes – they need to be cooked through and golden brown on top".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-leek-ricotta-and-tomato-lasagne

Korma vegetariana, Pilau simulado de couve-flor

Fotografia: David Loftus

"Eu sempre fico muito animado quando eu posso criar enormes, deliciosos sabores em caris sem o uso de qualquer tipo de carne, e, além de ser bom para você, é bom para a sua carteira também. Para misturar um pouco as coisas, em vez de usar o arroz eu cozinho couve-flor de tal maneira que parece, sabe e age como o arroz - é realmente delicioso. Tente esta receita saborosa e eu prometo, até mesmo seus mais carnívoros de todos os companheiros será feliz.

Informação Nutritional - por dose:

• Calorias 334kcal
• Hidratos de carbono  48.7g
• Açúcar 13.6g
• Gordura 7.9g
• Gorduras saturadas 1.1g
• Proteínas 13.6g

Serves 4

Ingredientes

• 1 colher (sopa) de amêndoas laminadas
• 2 batatas doces grandes
• azeite
• 1 cebola roxa 
• 2 dentes de alho
• 1 pedaço de gengibre com o tamanho de um polegar
• meio molho de coentros (15g)
• 1/2-1 piri-piri fresco (opcional)
• 1 mão cheia de folhas de caril
• 1 colher (sopa) de pasta de caril tipo korma
• 400 g de grão-de-bico
• 1 couve-flor grande
• 1/2-1 limão
• 50 g queijo feta, (opcional)
• 4 colheres (sopa) de iogurte natural magro (sem açúcar)

Preparação

Comece por torrar as amêndoas numa grande panela até ficarem levemente douradas, reserve. Esfregue as batatas doces até estarem limpas, em seguida, descasque e corte em pedaços de 4 centímetros e coloque-as na panela em fogo médio com um fio de azeite. Frite por cerca de 5 minutos, ou até dourar, enquanto você descascar a cebola, alho e gengibre, em seguida, finamente cortá-los com os talos de coentro e piri-piri (se estiver usando). Adicione as folhas de caril na panela e mexa por 1 minuto, em seguida, adicione todos os vegetais cortados com a pasta de caril e cozinhe por mais 5 a 1 0 minutos, ou até a cebola ter amolecido, mexendo ocasionalmente. Adicione o grão de bico com 600ml de água a ferver, trazer tudo à fervura. Reduza para ferver e cozinhe por cerca de 30 minutos, ou até engrossar.

Enquanto isso, lave a couve-flor, corte finamente o caule e adicione ao caril para cozer. Corte as florzinhas em pedaços do mesmo tamanho, até que esteja da mesma textura e tamanho como o arroz. Espalhe num prato para microondas e cubra. Um pouco antes de servir, coza ao vapor ou no microondas, em potência alta durante 7 minutos, até estar cozida.

Adicionar o sumo de limão no caril, em seguida desintegre o queijo feta (se estiver usando). Espalhe o iogurte sobre o caril e mexa (ou sirva à parte), em seguida, polvilhe com as folhas de coentro e as amêndoas torradas. Espalhe a couve-flor para uma bela travessa e sirva-se".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-korma-mock-cauliflower-pilau

Gorgeous Greek salad

Fotografia: David Loftus

"Nutritional Information - Amount per serving:

• Calories 220kcal
• Carbs 9.8g
• Sugar 8.2g
• Fat 14.5g
• Saturates 7.5g
• Protein 10.1g

Serves 4-6

Ingredients

• 1 cucumber
• 4 tomatoes, on the vine
• 1 green pepper
• 6 black olives (stone in)
• 1 red onion, peeled
• extra virgin olive oil
• freshly ground black pepper
• red wine vinegar
• 1 lemon
• 200 g feta cheese
• 1 few sprigs of flowering oregano
• 1 small bunch of fresh mint

Method

Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.

Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper and a splash of red wine vinegar.

Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/gorgeous-greek-salad

Vegetarian chilli

Fotografia: David Loftus

"This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike.

Nutritional Information - Amount per serving:

• Calories 306kcal
• Carbs 39.8g
• Sugar 13.9g
• Fat 9.1g
• Saturates 1.3g
• Protein 10.7g

Serves 4-6

Ingredients

• 2 medium-sized sweet potatoes, approximately 500g
• 1 level teaspoon cayenne pepper, plus extra for sprinkling
• 1 heaped teaspoon ground cumin, plus extra for sprinkling
• 1 level teaspoon ground cinnamon, plus extra for sprinkling
• olive oil
• sea salt
• freshly ground black pepper
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 1 bunch fresh coriander
• 1 red chilli
• 1 green chilli
• 2 cloves garlic
• 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
• 2 x 400 g tinned chopped tomatoes

Method

Preheat the oven to 200°C/400°F/gas 6. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Pick the coriander leaves and put aside, finely chop the stalks. Deseed and finely chop the chillies. Peel and finely chop the garlic.
Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.
Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.
Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper, if needed. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortillas".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetarian-chilli

Massa peperonata

Fotografia: David Loftus

"Este é um grande prato de massa com rigatoni, o que é bastante robusto, um bom almoço. O mascarpone ou crème fraîche é uma adição encantadora, mas pode deixá-lo fora se preferir. Ele lhe dará um molho maravilhoso, mas experimente primeiro fazer a receita sem os laticíneos.

 

Informação Nutritional - por dose:

• Calorias 604kcal
• Hidratos de carbono 92.0g
• Açúcar 16.4 g
• Gordura 14.0g
• Gorduras saturadas 4.2g
• Proteínas 23.4g

Ingredientes

•  2 pimentos vermelhos, sem sementes e cortados em tiras
• 2 pimentos amarelos, sem sementes e cortados em tiras
• azeite
• sal grosso
• pimenta preta moída
• 2 cebolas roxas, descascadas e finamente cortadas
• 2 dentes de alho, descascados e picados
• 2 mãos-cheias de salsa, folhas picadas e caules reservados
• 2 colheres (sopa) de vinagre, vermelho ou balsâmico
• 2 mãos-cheias de Queijo Parmesão, ralado
• 2  colheres (sopa) de queijo mascarpone ou crème fraîche, opcional
• 500 g de massa rigatoni, penne ou esparguete

Preparação

Coloque todos os pimentos numa frigideira grande em lume médio com um pouco de azeite e uma pitada de sal e pimenta. Coloque uma tampa, e deixe cozinhar lentamente por 15 minutos até ficarem macios. Os pimentos deverão cozinhar lentamente, para realçar o sabor. Adicione a cebola e cozinhe por mais 20 minutos. Em seguida, adicione o alho e os talos de salsa picados, misture bem. Cozinhe cerca de 3 minutos. Prove e, se necessário, tempere com um pouco mais de sal e pimenta. Adicione o vinagre - com cuidado porque pode respingar. Em seguida, adicione um punhado de parmesão ralado e o mascarpone ou crème fraîche, se usar, e baixe o fogo para o mínimo, deixando em lume brando enquanto cozinha o macarrão.

Enquanto isso, coloque uma panela grande de água salgada para ferver. Adicione a massa na água a ferver e cozinhe de acordo com as instruções da embalagem. Quando cozida, escorra a massa num coador, reservando um pouco da água do cozimento. Coloque os pimentos, massa e folhas de salsa numa tigela grande aquecida. Misture, em seguida adicione um pouco da água de cozimento de massas e tempere com azeite extra-virgem. Sirva imediatamente polvilhado com o restante do queijo Parmesão".

Fonte e imagem: http://www.jamieoliver.com/recipes/pasta-recipes/pasta-peperonata