Three recipes for a very veggie Christmas

Even those who hate sprouts might like this dish (Sorted)

Even those who hate sprouts might like this dish (Sorted)

If you like Christmas but don’t like meat, these simple yet effective holiday-inspired dishes will have you ready for the big day.

As part of our Budget Bites column – in response to the rising Cost of life we teamed up with Sorted food to offer you easy, affordable, quick and (above all) tasty dishes receipts once a month – the dishes below are perfect for cooks who are short on time and on a budget this Christmas.

A shopping list with ingredients used in all recipes also guarantees a minimum food waste, make your week food store go one step further. You just have to decide where to shop and when to start cooking…

Shopping list

  • 365g Brussels sprouts

  • 2 large parsnips (about 300 g each)

  • 2 large sweet potatoes (about 300 g each)

  • 100g bulk white potatoes

  • 60g arugula/rocket

  • 1 lemon

  • 1 orange

  • 1 red onion

  • 250g ricotta

  • 150g creamy blue cheese

  • 730ml of milk

  • 320 g ready-to-use puff pastry

  • Olive oil

  • Cider vinegar

  • Honey

  • Ground cinnamon

  • Ground allspice

  • 1 vegetable stock cube

  • 100g couscous

  • 30g pine nuts

Spicy baked ricotta with sprouts, orange and pine nut couscous

If you can’t find the ricotta for this dish, feel free to swap it for feta.

Serves: 2

Ingredients:

250g ricotta

1 tablespoon of honey

½ teaspoon ground cinnamon

½ teaspoon ground allspice

265 g Brussels sprouts

100g couscous

1 lemon

2 tablespoons olive oil

30g pine nuts

1 orange

Method:

1. Preheat the oven to 200°C and line a small baking sheet with parchment paper. Fill a kettle with water and put it to boil – this will be for the couscous later.

2. Place 1 package of 250 g of ricotta on the lined tray. Drizzle with 1 tbsp honey and scatter over ½ tsp cinnamon and ½ tsp allspice. Season generously with salt.

3. Bake the ricotta in the oven for 10-12 minutes, until golden brown in spots. Continue with the rest of the dish in the next steps while you wait.

4. Finely grate 265g of sprouts onto a board with a sharp knife – take your time and be careful!

5. Pour 100g of couscous into a large mixing bowl. Finely grate the zest of 1 lemon and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, then mix everything together.

6. Pour enough boiling water over the couscous to just cover the grains, then stir well and toss the sprouts on top. Cover with cling film and microwave on high power for 2 minutes. Continue with the rest of the dish in the next steps while you wait.

7. Once the ricotta is browned in places, pour 30 g of pine nuts on the plate. Cook another 4 to 5 minutes, until the pine nuts are lightly browned. Continue with the rest of the dish in the next steps while you wait.

8. Cut off the top and bottom of an orange so it can stand upright on the board without rolling. Carefully cut through all of the skin, cutting up and down between the flesh and the skin, then turning slightly and repeating.

9. Cut out the individual segments by cutting on either side of the lines between them.

10. Once the couscous is tender, use a fork to fluff up the grains and stir in the sprouts. Squeeze the lemon juice over it, add the orange wedges and mix again.

11. Place couscous on plates and top with spoonfuls of cooked ricotta. Sprinkle with pine nuts and enjoy!

Spicy sweet potato and blue cheese pie

Partial microwave cooking will speed up this recipe (sorted)

Partial microwave cooking will speed up this recipe (sorted)

In this recipe, we’re using a microwave oven to pre-cook the sweet potatoes before baking them on the pie – but you can pre-roast them if you have the time.

Serves: 2

Ingredients:

2 large sweet potatoes (about 300 g each)

1 red onion

3 tablespoons of olive oil

100g creamy blue cheese

30ml milk

220 g ready-to-use puff pastry

100g Brussels sprouts

60g arugula/rocket

1 tablespoon cider vinegar

Method:

1. Preheat the oven to 200°C and line a medium baking sheet with parchment paper – this will be for the pie later.

2. Peel and cut 2 large sweet potatoes into large 1 cm pieces.

3. Halve, peel and thinly slice 1 onion. Throw the potatoes and onion into a large mixing bowl, drizzle with 2 tbsp olive oil, salt and mix everything together.

4. Cover with cling film and microwave on high power for 6-8 minutes, until the potatoes are soft but not completely cooked. Mix everything halfway through, then continue with the rest of the dish in the next steps while you wait.

5. Add 100g blue cheese and 30ml milk to a measuring cup. Blend until smooth with a hand blender – we’re looking for a mayonnaise-like consistency.

6. Cut 220g (T) of puff pastry from your roll for the week, save the rest for another recipe – or take it out of the fridge if you have already cut some for another recipe. Place it on the lined tray.

7. Score a 1cm border around the edge of the dough with a sharp knife – this will be your “crust”. Spread the blue cheese mixture in the center, being careful not to exceed the scored lines.

8. Once the potatoes and onion are done, spread them in 1 even layer over the blue cheese. Brush a little milk on the crust if you have time – this will add a bit of shine!

9. Bake the pie for 12-15 minutes, until the pastry is puffed and golden. Continue with the rest of the dish in the next steps while you wait.

10. Finely grate 100g of sprouts using a sharp knife, then add them to a large salad bowl with 60g of arugula. Continue with a few dishes and continue with the rest of the dish in the next steps when the pie is 2 minutes away.

11. When the pie is 2 minutes away, pour 1 tbsp olive oil and 1 tbsp vinegar over the arugula and sprouts. Salt and mix well.

12. Cut the pie in half and serve with the salad. Enjoy!

Parsnip soup with blue cheese and crispy dips

These baking dips are fantastic for trays (sorted)

These baking dips are fantastic for trays (sorted)

These baking dips make a fantastic addition to snack trays – keep this recipe in your back pocket for all your Christmas party food needs.

Serves: 2

Ingredients:

2 large parsnips (about 300 g each)

100g bulk white potatoes

700ml milk

1 vegetable stock cube

½ teaspoon ground allspice

100 g ready-to-use puff pastry

50g creamy blue cheese

2 tablespoons olive oil

Method:

1. Preheat the oven to 200C.

2. Peel 2 parsnips and 100 g potatoes. Cut them into bite-sized pieces, then pour them into a medium saucepan.

3. Pour 700 ml of milk over the vegetables, season with a pinch of salt and crumble over 1 stock cube. Add ½ teaspoon of allspice.

4. Place the pan over medium heat, bring everything to a boil and simmer for 10-12 minutes, until the vegetables are tender. Continue with the rest of the dish in the next steps while you wait.

5. Cut 100g(S) of dough from your roll for the week, save the rest for another recipe this week – or take it out of the fridge if you’ve already cut some for another recipe. Place it on a medium platter, sandwiched between 2 sheets of parchment paper.

6. Place another tray on top of the sandwich pie crust and bake for 10-12 minutes, until crispy and golden brown. Continue with the rest of the dish in the next steps while you wait.

7. Once the vegetables are tender, use a hand blender to blend everything together until smooth and silky. Season to taste with salt and pepper. Fall for some dishes while waiting for the pastry.

8. Divide soup between bowls. Crumble over 50g of blue cheese, drizzle with 2 tbsp of oil and serve with slivers of crispy pastry.

source : https://folobooks.com/

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