recipes courtesy of Cintia Stammers

•    Braised summer vegetables
•    Buckwheat Noodles With Vegetables
•    Tomato, pepper and aubergine salad
•    Coconut curry
•    Ratatouille
•    Asparagus soup
•    Baked potato chips
•    Potato and spinach pie
•    Stuffed tomatoes
•    Grilled potatoes and carrots
•    Ekadasi Shepherd's Pie
•    Vegetable gratin
•    Gouranga Potatoes

(All recipes serve 4 people)

800 g vegetables in season: courgettes, cherry tomatoes, chicory, peppers
200 g  paneer (or a white cheese that does not melt, such as haloumi or feta)
2 Tbsp sunflowerseed oil
fresh herbs: basil, marjoram, thyme (or dry if not available)
¼ tsp black pepper
½ tsp salt
the juice of 1 lemon

Cut the vegetables and the cheese into chunks and place them in a shallow oven dish.
In a bowl, mix the oil, lemon juice, salt, herbs and pepper.
Add this mixture to the vegetables, mix with your fingers and place the tin in a hot oven (180oC) for 15 minutes.


300 g buckwheat (soba) noodles*
2 l boiling water
2 tsp salt
2 Tbsp olive oil
1 tsp dry oregano or thyme
1 tsp salt
¼ tsp cayenne pepper
chopped parsley or basil for garnishing

For the vegetables:
800 g  vegetables: carrots, tomatoes, peppers, celery, spinach
2 Tbsp sunflowerseed oil
fresh herbs: basil, marjoram, thyme (or dry if not available)
¼ tsp black pepper
½ tsp salt
the juice of 1 lemon

Cut the vegetables into small cubes.
Heat up the olive oil in a deep frying pan or large saucepan with a lid.
Add the vegetables to the hot oil.
In a bowl, mix the oil, lemon juice, salt, herbs and pepper. Add this mixture to the vegetables, cover the pan and cook over low heat.
In the meantime, boil the water, add the salt and noodles. Boil until cooked.
Drain the noodles and mix it to the vegetable mixture.

*100% buckwheat/soba noodles can be found in Japanese food shops or good health food shop.


1 lb cherry tomatoes
1 large aubergine
2 yellow peppers
2 Tbsp chopped fresh basil
1 Tbsp fresh thyme (or ½ tsp dry)
1 tsp salt
¼ tsp cayenne pepper
2 Tbsp olive oil

Wash the aubergine and peppers. Cut the aubergine into 1.5 cm chunks.
Cut the peppers in half and remove the seeds. Cut them into 1 cm slices.
Mix the oil, salt, cayenne pepper and thyme in a mixing bowl, and toss the aubergine and peppers in the mixture.
Spread them evenly on the grill pan, without the wire rack.
Grill for 5 minutes under a medium heat.
Stir them briskly and grill for another 5 minutes.
Repeat once more.
Transfer the vegetables to a salad bowl, add the tomatoes and basil and stir.


1 Tbsp sunflower seed oil
600 g (about 3 cups) assorted vegetables, cut into 1-2 cm piece: carrots, potatoes, courgettes, parsnips, celery, aubergine
300 g  chopped tomatoes (or 200 ml tomato passata)
100 ml (1/2 cup) coconut milk or 50 g grated coconut block
1 teaspoon salt
a 2 cm piece of fresh ginger, grated


Heat the oil, add the cumin seeds, coriander and ginger.
Add the vegetables and stir for a couple of minutes until they are covered in the oil and spices mixture.
Add ½ cup of water, the salt, pepper and nutmeg.
Cover and simmer for 5 minutes.
Check that the vegetables have softened.
Stir in the tomatoes and cook for another 5 minutes.
Stir in the coconut milk. Allow to boil and remove from the heat.

3 Tbsp olive oil
2 tsp mixed herbs
1 large or 2 medium courgettes
1 medium aubergine
1 red or yellow pepper
1 tsp salt
1 tin chopped tomatoes

Cut the courgettes and aubergine to 1.5 cm / ½” cubes, and the peppers in strips.
Place them in a large baking tray that can be accommodated under the grill.
Toss them in 2 Tbsp olive oil.
Grill for 15 minutes, stirring occasionally.
In a saucepan, heat up 1 Tbsp olive oil; add the mixed herbs, chopped tomatoes and salt.
Simmer for 5 minutes.
When the vegetables are soft, add them to the tomato mixture, stir and simmer for 5 minutes.

·500 g (1 lb) fresh asparagus
·2 Tbsp olive oil
·1 litre (4 cups) boiling water
·½ litre milk
·2 Tbsp arrowroot
·1 tsp salt
·1 Tbsp fresh chopped parsley or 1tsp dry parsley
·¼ tsp black pepper

Wash the asparagus and cut away and discard the tough ends of the stalks.
Cut the asparagus into 2.5 cm (1”) length.
Reserve 12 asparagus tips to garnish the soup.
Heat the oil over low heat and stir the asparagus into it.
Cover and allow it cook for 5 minutes.
Remove from the heat, add 2 Tbsp milk and the parsley and blend in a blender.
Return to the saucepan and add the salt, pepper, stock, and the rest of the milk.
In a bowl, mix the corn flour into 4 Tbsp cold water.
When the soup is boiling, add the reserved asparagus tips and allow to simmer for 2-3 minutes.
Carefully stir the corn flour mixture into it. Mix with a fork or whisk to void lumps.

700 g (1 ½ lb) potatoes
2 tbsp sunflowerseed oil
1 tsp salt

Wash the potatoes.
Cut into wedges, and transfer them to a large, shallow roasting dish.
Drizzle with oil and salt.
Roast in a medium oven for 40 minutes.

1 kg (2 lbs) potatoes
400 g (about 1 lb) fresh spinach or 200 g frozen
1 Tbsp olive oil
2 tsp salt
1 tsp dry thyme
100 ml (about ½ cup) milk
a little butter for greasing
100 g (1.2 cup) grated cheese

Preheat the oven to 180oC (Gas Mark 4).
Boil 2 litres water.
Peel and chop the potatoes. Boil them with 1 tsp salt until soft.
Wash and drain the spinach and boil in its own moisture, with 1 tsp salt, for 2-3 minutes.
Add the olive oil, spices and herbs.
Drain the potatoes and mash them, adding the milk as you go.
Grease a large Pyrex dish and spread half the mashed potatoes on it.
Spread the spinach mixture on top, sprinkle with grated cheese and finish with a layer of mashed potatoes.
Bake for 5-10 minutes.

4 beef tomatoes
1 Tbsp olive oil
2 Tbsp fresh chopped basil
100 g ( ½ cup) chopped brazil or cashew nuts
1 tsp salt
2 grated medium carrots
freshly ground pepper

Preheat  the oven to 180oC (Gas Mark 4).
Slice the tops off the tomatoes and reserve the tops: they’ll be the lids.
Remove the pulp and seeds with a spoon. Discard.
Spread a little butter on a Pirex dish and place the tomatoes in it.
In a bowl, combine all the other ingredients.
Divide the mixture into 4 parts and spoon it into the tomatoes. Place the lids back on.
Bake for 20 minutes.


4 medium potatoes
4 medium carrots, peeled
2 parsnips (optional)
2 Tbsp sunflowerseed oil
1 tsp dry rosemary
1 tsp salt
¼ tsp cayenne pepper

Wash and cut vegetables into 1.5-2 cm chunks.
Place them on the grill pan, without the wire rack.
Add the oil, rosemary and salt, and mix with finger tips.
Place the pan under a medium to high grill for 5 minutes, turn them over and grill for another 5-8 minutes, until soft and browned.

1 kg  potatoes
½ tsp salt
1 tablespoon olive oil
1 cup chopped tomatoes 
2 cups mixed chopped vegetables:  carrots, celery, courgettes
2 cups boiling water
1 tsp  dry basil
1 tsp dry oregano
1 tsp salt

Boil the potatoes with ½ teaspoon salt until soft.
In the meantime, heat the oil in a saucepan, add the oregano and basil and the chopped tomatoes.
When they start to boil, stir in the chopped vegetables and the salt. Cook for 10 minutes.
When the potatoes are soft, drain and mash them.
When the vegetable mixture is ready, pour it into a deep Pirex or ceramic dish.
Spread the mashed potatoes on top.
Place it in a warm oven until serving time.

4 medium carrots
6 medium potatoes
2 medium parsnips
1 large sweet potato
1 cup cubed pumpkin
2 small courgettes
2 Tbsp olive oil
1 tsp salt
2 tsp rosemary
1 Tbsp butter
300 ml milk
2 Tbsp arrowroot
100 g white cheese

Preheat the oven to 180oC (Gas Mark 4)..
Cut the vegetables into 2 cm pieces.
Preheat the oil and sauté the vegetables for 5 minutes. Stir in a little water, salt and rosemary.
Cook for another 5 minutes.
Transfer to a Pyrex dish and place it in the oven.
Prepare the sauce: in a saucepan melt the butter.
Mix in the arrowroot and add the milk a little at a time until thick.
Add the cheese to the mixture and pour it over the vegetables. Leave it in the oven for another 5 minutes.


8 medium potatoes
3 Tbsp cup melted butter
200 ml (just under 1 cup) single cream
2 tsp fresh grated turmeric
2 tsp salt
½ tsp black pepper

Preheat the oven to 200oC (Gas Mark 6).
Wash, peel and cut the potatoes into thin slices.
Melt the butter and combine it with the cream, salt and spices.
Spoon one third of the cream mixture into a Pirex dish.
Spread half of the sliced potatoes on top.
Repeat, finishing with the cream mixture.
Bake for 30 minutes.

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