Beth Food Zone

Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ...
Ingredients
4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened ((See Note 2 for sub options))
1 - 2 garlic cloves (, minced)
1 tbsp Dijon mustard

Ingredients
Canola oil
1 pound hard paneer, cut into ¾-inch cubes
3 tablespoons unsalted butter
1 large yellow onion, finely chopped
1¾-inch piece of ginger, peeled and grated

Ingredients
2 cups Chicken, cooked
1 cup Black beans
2 tbsp Cilantro
1 cup Corn, fresh or frozen
2 lbs Zucchini

The most common types of green fruits are apples, pears, and green grapes. Fruits with green skin or flesh can have a sharp, sour taste like limes, gooseberries, sour plums, or the unusual cucamelon. ... But there are also green fruits like avocado and cucumbers that we tend to think of as vegetables.

Ingredients
2 swordfish steaks, from sustainable sources
olive oil
2 cloves of garlic
20 ripe cherry tomatoes
1 lemon
45 g capers
a few sprigs of fresh flat-leaf parsley

Method
Season the swordfish and drizzle with oil, then pan-fry or grill for 5 minutes over a high heat on each side, or until cooked. Transfer to plates.
Peel and finely slice the garlic, then segment the lemon.
Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, or until lightly golden.
Add the lemon and capers and cook for 2 minutes.
Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.

Ingredients
1 Aubergine, halved lengthways
0.5 Savoy Cabbage, cut into 5/6 wedges with roots intact
0.5 Cauliflower, cut into florets
1 Avocado, skin removed, centre cut into then halved & sliced
1 Chilli, sliced
2 Spring Onions, finely sliced
1 tsp Sesame Seeds
2 tbsp Almond Flakes
Handful Coriander Leaves, to serve
Rice Noodles or Rice
Oil for cooking
1 Garlic Clove, crushed
1 tsp Ginger, grated
1.5 tbsp Groundnut Oil
1 tbsp Soy Sauce
2 tbsp Maple Syrup
Miso Glazed Vegan Budda Bowl
Method
Pre-heat the oven to 210°C.
Mix all the marinade ingredients together in a bowl and leave to mingle.
Score the inside of the aubergine halves in a diamante shape, just over 1cm deep, being careful not to go all the way through. Pop the halves onto a baking tray, inside flesh facing up. Smear a teaspoon of marinade on each half of the aubergine, rubbing it into the scoring and covering the flat surface. Season with a little pepper and drizzle with a little oil. Cover with foil and roast at 210°C for 30 minutes.
Whilst the aubergine is cooking, coat the cauliflower florets in 1 teaspoon of the marinade, loosened with a little oil. Transfer onto a baking tray and season with a little salt & pepper before roasting in the oven for 10-15 minutes.
Remove the tin foil from the aubergine and cook for a further 10 minutes.
Whilst the aubergine and cauliflower florets are in the oven, pan fry the seasoned savoy cabbage in a little oil until golden and just turning soft. Add 1 tsp of the marinade to the pan, stirring and coating the cabbage. Warm the cabbage through and turn off the heat.
Cook the noodles or rice according to the packet instructions.
Slice the avocado.
Remove the aubergine and cauliflower florets from the oven and allow to cool slightly before building your Buddha Bowl.
Plate up as pictured (aubergine, cauliflower, avocado, rice noodles/rice, savoy cabbage). Add a little lime juice to any remaining marinade. Sprinkle the bowl with chilli, spring onions, sesame seeds, almonds and coriander and drizzle with the remaining marinade mixture. Enjoy immediately

Ingredients AUBERGINE 1 aubergine, small, or 2 Asian eggplants 2 tbsp of groundnut oil HATCHO MISO MARINADE 1 tbsp of hatcho miso paste 1 tbsp of runny honey 1/2 tsp toasted sesame oil 5 tbsp of hot water TO SERVE 1 tbsp of sesame seeds 1 spring onion, finely chopped SAVE RECIPE PRINT RECIPE SHOPPING LIST Method 1 In a shallow dish, stir together the ingredients for the marinade until everything is well mixed, adding just enough hot water to loosen the miso and honey 2 Slice the aubergine in half lengthwise, then score the flesh with a knife cutting deep into the flesh without cutting through the skin. Make diagonal cuts about an inch apart, and then repeat in the other direction so you have a diamond pattern image 3 Place the aubergine in the dish, cut-side down. Make sure the surface and insides of the slits are all smeared with the marinade. Leave to marinate for at least 30 minutes image 4 When almost ready to roast, preheat the oven to 200 as mark 6. Get ready a baking tray and sheet of baking paper large enough to wrap the aubergine 5 Remove the aubergine from the marinade and place cut-side up on the baking paper. Bring the edges of the baking paper together and twist to seal, making a little parcel. Place in oven and roast for 20 minutes 6 After 20 minutes, take the tray out of the oven and open up the parcel. Smear the aubergines with more of the reserved marinade and drizzle the with groundnut oil. Return to the oven and roast uncovered for another 2030 minutes, or until the flesh is very tender, almost collapsing, and the tops are caramelized 7 Remove from oven and scatter the sesame seeds and spring onions over to finish. Allow to cool slightly before digging in

Ingredients AUBERGINE 1 aubergine, small, or 2 Asian eggplants 2 tbsp of groundnut oil HATCHO MISO MARINADE 1 tbsp of hatcho miso paste 1 tbsp of runny honey 1/2 tsp toasted sesame oil 5 tbsp of hot water TO SERVE 1 tbsp of sesame seeds 1 spring onion, finely chopped SAVE RECIPE PRINT RECIPE SHOPPING LIST Method 1 In a shallow dish, stir together the ingredients for the marinade until everything is well mixed, adding just enough hot water to loosen the miso and honey 2 Slice the aubergine in half lengthwise, then score the flesh with a knife cutting deep into the flesh without cutting through the skin. Make diagonal cuts about an inch apart, and then repeat in the other direction so you have a diamond pattern image 3 Place the aubergine in the dish, cut-side
down. Make sure the surface and insides of the slits are all smeared with the marinade. Leave to marinate for at least 30 minutes image 4 When almost ready to roast, preheat the oven to 200as mark 6. Get ready a baking tray and sheet of baking paper large enough to wrap the aubergine 5 Remove the aubergine from the marinade and place cut-side up on the baking paper. Bring the edges of the baking paper together and twist to seal, making a little parcel. Place in oven and roast for 20 minutes 6 After 20
minutes, take the tray out of the oven and open up the parcel.Combine the miso, sugar, sake, mirin and 2 tablespoons of cold water together and mix to a smooth paste. Pour the paste over the eggplant and stir to coat. Roast for 10-15 minutes, until the eggplant is soft and the miso caramelised. Transfer to a serving bowl and scatter with the spring onion. Smear the aubergines with more of the reserved marinade and drizzle the with groundnut oil. Return to the oven and roast uncovered for another 2030 minutes, or until the flesh is very tender, almost collapsing, and the tops are caramelized 7 Remove from oven and scatter the sesame seeds and spring onions over to finish. Allow to cool slightly before digging in