Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Stock Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Stock Recipe Biography

Source:- Google.com.pk

Basic Vegetable StockIngredients

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Directions
Preheat oven to 400 degrees F.
In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
Vegetable Stock
Ingredients
Servings: 2 quarts

    1 tablespoon olive oil
    2 medium onions, unpeeled, cut into 1-inch pieces
    10 celery stalks, cut into 1-inch pieces
    2 large carrots, peeled, cut into 1-inch pieces
    8 ounces crimini (baby bella) or button mushrooms, halved if large
    1 small fennel bulb, cut into 1-inch pieces
    1 head of garlic, halved crosswise
    6 sprigs flat-leaf parsley
    1 bay leaf
    1 teaspoon whole black peppercorns

Preparation
    Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
    Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Lentil shepherd's pie with champ
Lentil shepherd's pie with champ
A super-filling, meat-free wonder. Omit the Worcestershire sauce to make it a hearty vegetarian dinner.
Ingredients

For the champ topping
        3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped
        small handful frozen peas
        knob of butter
        2 spring onions, roughly chopped
        25ml/1fl oz milk
        75g/3oz mature cheddar, broken into chunks
        pinch smoked paprika

For the lentil mixture
        1 tbsp olive oil
        ½ red onion, roughly chopped
        1 garlic clove, chopped
        2 small carrots, peeled, chopped into small pieces
        1 celery stalk, trimmed, chopped into small pieces
        400g/14oz canned plum tomatoes
        splash Worcestershire sauce (optional)
        few drops Tabasco
        pinch smoked paprika
        1 fresh bay leaf
        85ml/3fl oz red wine
        100ml/3½fl oz vegetable stock
        1 sprig fresh rosemary
        splash balsamic vinegar
        small handful fresh flatleaf parsley, roughly chopped
        400g/14oz canned Puy lentils
        sea salt and freshly ground black pepper

Preparation method
    Preheat the oven to 200C/400F/Gas 6. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes. When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside.
    Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat and gently fry the chopped onion, garlic, carrots and celery for 5-10 minutes, until softened.
    Add the remaining lentil mixture ingredients except for the lentils and season to taste with salt and freshly ground black pepper. Bring to the boil then reduce the heat and simmer for 10 minutes until the vegetables are tender and the sauce has reduced. Stir the lentils into the tomato sauce.
    Melt the butter in a small saucepan over a low heat, then gently fry the spring onions until softened. Add the milk and heat through.
    Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined but still chunky.
    Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika.Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown.
Spicy lentils and chickpeas
Pulses are very nutritious and perfect for cooking on a budget. This dish of chickpeas and red lentils is great for warming you up on a cold evening.
With a GI of 28 this meal is high protein, low GI and provides 261 kcal per portion.
Ingredients
    300g/10½oz basmati rice
    1 tbsp groundnut oil
    1 onion, finely chopped
    2 garlic cloves, thinly sliced
    2 celery sticks, diced
    1 green pepper, cored, deseeded and chopped
    150g/5½oz red lentils, rinsed
    2 tsp garam masala
    1 tsp cumin seeds
    ½ tsp hot chilli powder
    1 tsp ground coriander
    2 tbsp tomato purée
    700ml/1¼ pints hot vegetable stock
    400g/14oz tin chickpeas, drained
    2 tbsp chopped coriander, to garnish
    salt and freshly ground black pepper

Preparation method
    Place the rice in a lidded pan, cover with water, put the lid on and bring to the boil. Simmer for around 10 minutes, or until the rice is soft.
    Technique: How to cook perfect rice
    How to cook perfect rice Watch technique 1:08 mins
    Meanwhile, heat the oil in a heavy-based saucepan over a medium heat, add the onion, garlic, celery and green pepper and fry gently for 10-12 minutes or until softened and beginning to colour.
    Stir in the lentils and spices and cook for 2-3 minutes, stirring frequently. Add the tomato purée, stock and chickpeas and bring to the boil. Reduce the heat, cover and simmer gently for about 20 minutes, or until the lentils are cooked through. Season with salt and freshly ground black pepper to taste.
    Divide the rice and lentil mixture between fiur bowls. Garnish with coriander and serve.
Moroccan vegetables with couscous
Moroccan vegetables with couscous
Moroccan vegetables with couscous
Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish.
With a GI of 43 this meal is high protein, low GI and provides 202 kcal per portion.

Ingredients
        2 small aubergines
        calorie controlled cooking oil spray
        ½ medium onion, finely chopped
        ½ tsp ground cumin
        ½ tsp ground coriander
        ¼ tsp hot chilli powder
        pinch ground cinnamon
        227g/8oz tin chopped tomatoes
        ½ red pepper, deseeded and diced
        1 medium courgette, cut into 1.5cm/½in chunks
        400g/14oz tin chickpeas, drained and rinsed
        2 heaped tbsp roughly chopped fresh coriander, plus extra to garnish
        400ml/14fl oz vegetable stock, made with ½ stock cube
        ½ small lemon, juice only
        15g/½oz roughly chopped pistachio nuts (alternatively use toasted flaked almonds)
        100g/3½oz fat-free natural yoghurt, to serve
For the couscous
        ½ vegetable stock cube
        80g/2¾oz wholegrain couscous
        ½ small lemon, finely grated zest only
        2 heaped tbsp roughly chopped fresh coriander
        freshly ground black pepper

Preparation method
    Preheat the oven to 200C/180C Fan/Gas 6.
    Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
    Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
    Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
    Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
    Divide the aubergines between two plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.

Vegetable Stock Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics