Taunton and South Somerset Living Apr - May 2024
Spring has officially sprung! This edition is packed with fun for all the family, plus lots of delicious recipes, home inspiration and, of course, our usual dose of fabulous competitions Spring has officially sprung! This edition is packed with fun for all the family, plus lots of delicious recipes, home inspiration and, of course, our usual dose of fabulous competitions
AMERICAN ROAD TRIP 9 March – 31 December SPONSORED BY 24 | www.minervamagazines.co.uk
Between the S E A S O N S As soon as the weather warms up, we are craving that summer food - but the weather doesn’t always play ball! Here Cuisinart give us some tasty recipes that can be enjoyed inside or out I N D I A N V E G G I E B U R G E R S Serves 4 Prep time: 25 minutes Cook time: 30 minutes The perfect vegetarian option for your next summer BBQ, these Indian inspired burgers are loaded with veggies and are full of flavour. INGREDIENTS For the Burgers: 1 sweet potato, peeled & chopped 2 medium carrots, peeled & chopped (approx. 70g) 70g cauliflower florets 70g frozen peas 1 tbsp. oil for frying 2cm piece of ginger, peeled & grated 1 medium red onion, finely chopped 15g green onions 1 green chilli, finely chopped 1 tsp. garam masala ½ tsp. cumin powder ½ tsp. red chilli powder ¼ cup finely chopped coriander (approx. 10g) 1 tsp. sea salt 1 cup fine breadcrumbs 4 brioche or burger buns Olive oil for brushing For the Green Sauce: 1 small red onion, peeled & quartered ½ cucumber, deseeded (approx. 100g), cut into wedges 1 green chilli, deseeded 15g fresh coriander, stalks removed 5g mint, stalks removed Juice of ½ lemon Pinch of sea salt To Serve: Green salsa Crisp lettuce 1 red onion, sliced 2 medium tomatoes, sliced Chilli sauce METHOD Add 700ml of water to the cooking pan of the Cook In and place in the steaming tray. Set the temperature to high, to allow the water to come to the boil. Add the chopped sweet potato and carrots to the steaming tray. Secure the glass lid and reduce the temperature to medium. Steam the vegetables for approximately 7 minutes, before adding the cauliflower and peas. Continue steaming for a further 5 minutes, or until the vegetables are soft. Set the vegetables to one side. Wipe out the cooking pan, place back on the Cook In and set the temperature to medium. Add a tablespoon of oil and gently sauté the ginger, red onion, green onion and green chillies, until softened, stirring frequently. Add the steamed vegetables and stir well. Cook for several minutes. Turn off the Cook In and add the garam masala, cumin powder, chilli powder, coriander and sea salt. Stir to combine everything together. Allow to cool slightly. Set up the large chopping / mixing blade in the large work bowl of the www.minervamagazines.co.uk | 25
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Between the<br />
S E A S O N S<br />
As soon as the weather warms up, we<br />
are craving that summer food - but the<br />
weather doesn’t always play ball! Here<br />
Cuisinart give us some tasty recipes that<br />
can be enjoyed inside or out<br />
I N D I A N<br />
V E G G I E<br />
B U R G E R S<br />
Serves 4 Prep time: 25 minutes<br />
Cook time: 30 minutes<br />
The perfect vegetarian option for<br />
your next summer BBQ, these<br />
Indian inspired burgers are loaded<br />
with veggies <strong>and</strong> are full of flavour.<br />
INGREDIENTS<br />
For the Burgers:<br />
1 sweet potato, peeled & chopped<br />
2 medium carrots, peeled &<br />
chopped (approx. 70g)<br />
70g cauliflower florets<br />
70g frozen peas<br />
1 tbsp. oil for frying<br />
2cm piece of ginger, peeled &<br />
grated<br />
1 medium red onion, finely chopped<br />
15g green onions<br />
1 green chilli, finely chopped<br />
1 tsp. garam masala<br />
½ tsp. cumin powder<br />
½ tsp. red chilli powder<br />
¼ cup finely chopped cori<strong>and</strong>er<br />
(approx. 10g)<br />
1 tsp. sea salt<br />
1 cup fine breadcrumbs<br />
4 brioche or burger buns<br />
Olive oil for brushing<br />
For the Green Sauce:<br />
1 small red onion, peeled &<br />
quartered<br />
½ cucumber, deseeded (approx.<br />
100g), cut into wedges<br />
1 green chilli, deseeded<br />
15g fresh cori<strong>and</strong>er, stalks removed<br />
5g mint, stalks removed<br />
Juice of ½ lemon<br />
Pinch of sea salt<br />
To Serve:<br />
Green salsa<br />
Crisp lettuce<br />
1 red onion, sliced<br />
2 medium tomatoes, sliced<br />
Chilli sauce<br />
METHOD<br />
Add 700ml of water to the cooking<br />
pan of the Cook In <strong>and</strong> place in the<br />
steaming tray. Set the temperature<br />
to high, to allow the water to come<br />
to the boil.<br />
Add the chopped sweet potato<br />
<strong>and</strong> carrots to the steaming tray.<br />
Secure the glass lid <strong>and</strong> reduce<br />
the temperature to medium. Steam<br />
the vegetables for approximately<br />
7 minutes, before adding the<br />
cauliflower <strong>and</strong> peas. Continue<br />
steaming for a further 5 minutes, or<br />
until the vegetables are soft. Set the<br />
vegetables to one side.<br />
Wipe out the cooking pan, place<br />
back on the Cook In <strong>and</strong> set the<br />
temperature to medium.<br />
Add a tablespoon of oil <strong>and</strong> gently<br />
sauté the ginger, red onion, green<br />
onion <strong>and</strong> green chillies, until<br />
softened, stirring frequently.<br />
Add the steamed vegetables <strong>and</strong><br />
stir well. Cook for several minutes.<br />
Turn off the Cook In <strong>and</strong> add the<br />
garam masala, cumin powder, chilli<br />
powder, cori<strong>and</strong>er <strong>and</strong> sea salt. Stir<br />
to combine everything together.<br />
Allow to cool slightly.<br />
Set up the large chopping / mixing<br />
blade in the large work bowl of the<br />
www.minervamagazines.co.uk | 25
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