Chickpea and Broad bean falafel with hummus and minted yoghurt.

Hannah V29 October 2012 15:14

I have been searching for recipes with broad beans in them as we have an abundant supply in the garden this year and I don't really like them! This falafel was really delicious, although a little crumbly. I blended together chickpeas, broad beans (tough skin removed), onion, garlic, ground cumin, ground coriander, handful of fresh coriander and parsley and salt then rolled into balls and baked in the oven. I don't think baking them was the best option as they kind of just fell apart but still tasted yum. Served with minted yoghurt and homemade hummus in pita pockets.

Lentil Lasagne

Alex16 November 2012 05:52

 

Last night we had lentil lasagne and broccoli. We have this frequently - more often in its deconstructed form as lentils and pasta (when I can't be bothered with / don't have time for making white sauce!). Its contents vary according to what veg I have in the fridge, but last night included a courgette and a carrot chopped up with the lentil mix. The lentils I use are red, which don't need soaking, but do benefit from a good rinse. I start with onion, garlic and spices (usually ground cinnamon, cumin and coriander - last night went a bit heavy with the cinnamon, so it was a bit sweeter than usual, but nice) in some oil, add the lentils and veg, a can of chopped tomatoes, simmer for about 20 mins while I make the white sauce.
Thankfully, both kids are more than happy to eat lentils - in fact they prefer them to any meat - so I can get away with making this as often as I do!

Meatballs 
Angela9 November 2012 15:45

Last night we had meatballs and hid veges in them - tiny tiny bits of broccoli, onion, garlic and grated zucchini. Esther really likes eating sausage, and eats happily with her fingers, so I thought this would be an easy way to get a balanced meal in to her. I made the meatballs slightly elongated as well, to make them easy for her to hold. I also did risone, which is great for both kids, with pasta sauce and corn. Esther pretty much ate this with her fingers as well.

Leftover Beef casserole with parmesan and parsley dumplings

Hannah V5 October 2012 07:51

Last night we had beef and eggplant casserole for the third night running. It's been a challenging week with sick kids so I cooked up a big casserole on tuesday and we have eaten it every night since. I knew it would be a struggle to get the same dinner into the family for the third night running without working some magic so I made some parsley and parmesan dumplings to go on top. Butter, flour, LOT's of parmesan cheese and parsley, and a little bit of milk to bring it together. Rolled into balls and placed on top of the casserole and baked in the oven. It was the tastiest of the three nights!