boxxfreshAdmin's blog

Herby Aubergine and Pepper Stew With Pine Nuts and Lemon

This amazing pot of deliciousness is so versatile. Serve with either a herby couscous, crispy roast potatoes, crusty bread or just a simple green salad!

 

Ingredients:

3 aubergines - chopped into large pieces (about half the size of a lemon)

2 peppers (any colour) chopped in large pieces 

2 red onions finely sliced 

3 garlic gloves sliced 

2 tbsp of capers

1 handful of fresh tomatoes

1 x red chilli left whole but with 3-4 holes pricked in it

1 cinnamon stick 

Garlic Prep Top Tips!

Garlic... a Boxxfresh flavour essential! We always rely on natural flavours at Boxxfresh and garlic is one of our favourite go-to's! From a slow cook, a roast dinner to a stir fry... here are the ways we love to prepare our garlic!

Whole Bulbs 
Wrap whole bulbs of garlic in tin foil with a drizzle of olive oil and bake for 45 minutes. Allow to cool then peel the super sticky-sweet cloves of garlic from their skins to serve with a picky board, blend into soups or jumble into warm salads.

Boxxfresh Parcel Pie

This is our luxuriously tasty but light twist on a pie. It’s super simple to make because there are basically no rules… you are free to create a gorgeous rustic, impressive looking pie however you like… make it your own by changing up the filling…

 

Ingredients:

300g mushrooms, finely sliced

2 cloves of garlic, finely minced

2 leeks, topped, tailed, finely sliced and washed thoroughly

3 sprigs of sage leaves, half finely chopped and half kept whole

Whole Baked Onions

Onions are incredibly sweet when they’re baked and make a delicious, fresh tasting companion to any dish or as part of a picky board or a Sunday roast!

To serve 2-3 side dish…

2 onions, red or white

4 sprigs of rosemary

8-10 sage leaves

2 tbsp olive oil

Sea salt

Freshly ground black pepper

Method:

1. Preheat the oven to 180c/ 350f/ gas mark 4.

Mushroom & Roast Butternut Squash Casserole

Earthy, sweet, comforting and oh-so satisfying… this pot of goodness is guaranteed to blow away the January blues!

Serves 4-6

1 butternut squash, washed
2 red onions, diced
500g mushrooms, roughly chopped
4-6 sprigs of thyme, leaves only
6 or 7 cloves of garlic
1 bag of spinach, washed
Sea salt
Freshly ground black pepper
1 good quality vegetable or mushroom stock cube dissolved in 1 litre of boiling water
Olive oil

Method:

Smokin’ Onion Rings

Super yummy, super crunchy and not a frying pan in sight… these smokin’ onion rings are incredibly simple to make and make for a real treat.

To make 4 portions as a snack or side

2 red or white onions
1 egg beaten
4 tbsp rice flour
1 tsp smoked paprika
Sea salt
Freshly ground black pepper
1 lemon cut into wedges

Lemon & Thyme Roast Carrots

These carrots are amazing served with a roast or jumbled into salads with a crumbly cheese, munchy leaves and crunchy seeds for a delicious lunch!

Serves 4 as a side

Ingredients:

1 bunch of carrots, leaves twisted off and washed

6 sprigs of thyme

1 lemon

1 tbsp

Olive oil

Sea salt

Freshly ground black pepper

Method:

1. Pre-heat the oven to 180c/ 350f/ gas mark 4.

Butternut Bake

Deliciously comforting, this vegpacked bake is perfect for these Autumn days. 

Ingredients to serve 4-6 people:

2 butternut squash
1 chilli, deseeded and finely diced
2 tsp caraway seeds
8 cloves of garlic
1 bag of spinach
1 big handful of vegan cheese of your choice
Sea salt
Freshly ground black pepper
Olive oil
6 - 8 sage leaves
1 handful of seeds or chopped nuts of your choice

Method: