Tag: mint

Chickpea Gyro Bowls

Chickpea Gyro Bowls

Kick the Summer off early with these Mediterranean inspired Chickpea Gyro Bowls!  Last week we were back in Michigan for a blink-and-you-miss-us visit, and my Sis and Bro in law kindly put us up (or rather, kindly put up with us…). When we arrived, my sweet 

Peppermint Hot Chocolate (Naturally Sweetened!)

Peppermint Hot Chocolate (Naturally Sweetened!)

Take a few minutes to relax this holiday season with a this naturally sweetened peppermint hot chocolate. Good grief! How on earth did it get to be this close to Christmas? It feels like only yesterday I was hunting for my maternity pants so I 

Aubergine Tomato Chickpea Stew

Aubergine Tomato Chickpea Stew

This aromatic aubergine tomato chickpea stew makes the most of beautiful tomatoes and aubergines when they are at their peak.

Aubergine Tomato Chickpea Stew- Emma' s Little KitchenThis aromatic aubergine, tomato and chickpea stew is one of the very first recipes I taught myself to cook as a teenager, and has become a firm favourite, especially when aubergines and tomatoes are at their best. Over the years it has been fine tuned and tweaked (the addition of chickpeas is new, but you know how I love my chickpeas!), so it took me a while to get a sharable recipe for you.
Aubergine Tomato Chickpea Stew- Emma's Little KitchenAubergine Tomato Chickpea Stew

The recipe is originally borrowed from good old Delia, but she serves it cold as a sort of dip-come-salad, and recommends that you prepare it the day before you want to eat it. No bueno. I lack the required forethought, and besides, I prefer it warm, so stew it is!

Aubergine Tomato Chickpea StewAubergine Tomato Chickpea Stew- Emma's Little Kitchen

I have also taken out some of her more fiddly steps to cut down on prep time, but unfortunately could not cut down on the number of dishes- the tomatoes and aubergines need a nice roasting before they’re put in the stew. I have tried it without, but it’s just not the same (soz!). Roasting brings out such a beautiful flavour, you can’t skip it! My recommendation is you double (triple, even?!) the recipe and freeze the leftovers. That way you can enjoy the late summer goodness way into the autumn.

Aubergine Tomato Chickpea Stew- Emma's Little KitchenAubergine Tomato Chickpea Stew- Emma's Little Kitchen

Enjoy!

Aubergine Tomato Chickpea Stew
 
Prep time
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Author:
Serves: 4
Ingredients
  • 1 large aubergine (eggplant), chopped into 1 inch cubes
  • 3 large tomatoes
  • 4 tbsp olive oil, divided
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp chili powder (or more or less to taste, use cayenne if you like it hot)
  • 1½ tsp cinnamon
  • 1 tsp allspice
  • 2 cups cooked chickpeas (or 1 tin)
  • 2 heaped tbsp fresh coriander (finely chopped)
  • 2 heaped tbsp fresh mint (finely chopped)
Method
  1. Preheat oven to 450F/230C
  2. Skin the tomatoes- Place the tomatoes into a large bowl. Boil a kettle of water, and pour water over the top of the tomatoes. Allow to sit for 5 minutes, and then carefully remove each tomato and slip of their skins (don't burn your hands!!).
  3. Chop the skinned tomatoes in half, and place cut side up in a large baking dish. Drizzle with olive oil, and place in the oven for 25-30 minutes until tender, and beginning to brown or even char at the edges
  4. Cut the aubergine to 1 inch cubes and place on a baking dish, drizzle with olive oil and place in the oven for 25-30 minutes until golden and tender
  5. Once the tomatoes and aubergines are cooked, remove from the oven and set aside
  6. In a large skillet, saute the onion in the remaining olive oil on medium heat for a few minutes until tender. Add the garlic, cumin, chili powder, cinnamon and allspice to the skillet, and cook for a couple of minutes, stirring often. Add chickpeas and stir to coat in the onion-spice mix. Add the aubergine and tomato to the pan, and give everything a good stir. Break the tomatoes up as you go with the back of the spoon. Stir in the coriander and mint, and allow the stew to cook for a few minutes more. Add a splash of water if it looks a little dry (I usually find my tomatoes yield enough liquid, but it depends on how you like it!)
  7. Check the seasoning and adjust to taste
  8. Serve alongside couscous or pita, or enjoy on its own! I like a good tablespoon of yoghurt on mine, but hummus or feta are also fabulous!

Notes

Adapted from Delia Smiths Tunisian Salad from this wonderful book.

Watermelon Raspberry Mint Smoothie

Watermelon Raspberry Mint Smoothie

This watermelon raspberry mint smoothie is outrageously refreshing and hydrating! A couple of weekends ago, my darling husband woke up feeling under the weather. Some sort of mysterious Summer “Flu” (I use air quotes because, isn’t it always “flu” when husbands are concerned?). Anyway, he 

Courgette Lemon Pizza

Courgette Lemon Pizza

This courgette lemon pizza on naan is an easy and light meal, with all the fresh, bright flavours of Summer! Since rediscovering the concept of the Naan Pizza this winter, I have been on a little mission to come up with new toppings for quick, 

Courgette & Green Bean Salad with Tahini Mint Dressing

Courgette & Green Bean Salad with Tahini Mint Dressing

This Courgette Green Bean Salad with Tahini Mint Dressing is a satisfying combination of taste and texture, perfect for a light Summer meal.

Courgette & Green Bean Salad with Tahini Mint Dressing- Emma's Little Kitchen

I think we are long overdue a vegan recipe, aren’t we? Sorry vegan friends, it seems I’ve been pretty into cheese lately. Fortunately this Courgette & Green Bean Salad will satisfy carnivores, vegans and everyone in-between.

Courgette & Green Bean Salad with Tahini Mint Dressing- Emma's Little KitchenCourgette & Green Bean Salad with Tahini Mint Dressing- Emma's Little Kitchen

Here’s the rundown: lightly cooked courgettes tossed with a splash of lemon and chili, crisp blanched green beans, crunchy toasted almonds, and a creamy tahini mint dressing. There is so much pleasing texture and light, bright summer flavour in this, I can actually eat it for dinner with no accompaniments and feel completely satisfied.

Courgette & Green Bean Salad with Tahini Mint Dressing

A glass of chilled white wine wouldn’t go amiss though…

Courgette & Green Bean Salad with Tahini Mint Dressing- Emma's Little KitchenEnjoy!

Courgette & Green Bean Salad with Tahini Mint Dressing
 
Prep time
Cook time
Total time
 
This Courgette Green Bean Salad with Tahini Mint Dressing is a satisfying combination of taste and texture, perfect for a light Summer meal.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • For the Salad:
  • ¼ cup slivered, sliced or flaked almonds
  • 1 tbsp olive oil
  • 3 medium sized courgettes sliced into rounds (I like to use a mix of yellow and green)
  • 1 large handful of trimmed green beans
  • 4 large handfuls of salad greens
  • ½ tsp chili flakes
  • juice of half a lemon
  • For the dressing:
  • 3 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup (or honey if not vegan)
  • 1 tbsp finely chopped mint
  • ½ garlic clove, minced
  • 2-3 tbsp water to thin the dressing out
  • generous pinch of salt and pepper
Method
  1. Prepare Salad:
  2. Heat a skillet over a medium high heat, add almonds and toast for just a couple of minutes giving them all a good shake as you go. When the almonds are golden and fragrant, quickly remove from the skillet and set aside.
  3. Return the skillet to the heat and reduce to medium. Add the olive oil to the pan, and then the courgette slices. Fry until both sides are golden, about 4-5 minutes. Remove the slices to a dish, squeeze over the lemon juice, sprinkle with chili flakes and set aside to cool.
  4. Bring a pot of water to the boil. Add green beans and blanch for just a minute. Drain, and immediately transfer to a bowl of iced water to refresh. Drain again, and set aside in the colander to dry out a little
  5. Make Dressing:
  6. In a jug or jar, whisk together the tahini, vinegar and maple syrup. Add mint and garlic and mix. Thin the dressing out with water a little bit at a time, whisking between, until the desired consistency is reached. You want it to be creamy but not too thick, and not too thin!
  7. Assemble Salad:
  8. Arrange the salad leaves in a large, shallow serving dish. Top with the cooled courgettes and green beans, give everything a good mix. Finally sprinkle over the toasted almonds and drizzle with the tahini dressing.
  9. Serve immediately

Notes

Adapted from River Cottage Veg by Hugh Fearnley-Whittingstall

I would only dress this salad when you are ready to serve it, the creamy dressing can be a little heavy to let it sit.

 

Bulgar, Lentil and Cucumber Salad

Bulgar, Lentil and Cucumber Salad

This Bulgar, Lentil and Cucumber Salad is hearty and filling, with a fresh light summer flavour. I love the challenge of creating a meal from an understocked kitchen, don’t you?! This salad was the result of some cupboard staples, a handful of herbs languishing in