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Thai Style Sweet Potato and Vegetable Curry

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2.5 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 30ml oil
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1 red bell pepper, cut into cubes
  • 1 green bell pepper, cut into cubes
  • 2 Tablespoons red Thai curry paste
  • 1 tin coconut mil
  • ½ tin water
  • 750g sweet potato, peeled and cut into cubes
  • 100g baby corn, cut in half lengthways
  • 2 tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons lemon juice
  • 100g green beans
  • Fresh coriander for garnish

DIRECTIONS

  1. Heat the oil in a pot and fry the onion and garlic until soft but not brown.
  2. Add the cubed peppers and fry for 3 minutes.
  3. Add the red Thai curry paste and fry for a minute, then add the coconut milk and water.
  4. Add all the remaining ingredients, except the beans and coriander.
  5. Bring to a simmer and simmer for 20 minutes with the lid on.
  6. Place in the Wonderbag, seal and leave for 2 ½ hours.
  7. Open the bag, check the potatoes are soft and stir in the green beans and chopped coriander.
  8. Serve with Basmati rice, cooked in the Wonderbag.

 

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Thai Vegetable Soup

SERVES: 4
PREP TIME: 15 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 4-5 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 4 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 stalks ginger, grated
  • 1 chili (optional)
  • 1 Tbsp ground salt
  • 1 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 Tbsp garum masala
  • 500g/17.64oz butternut, chopped
  • 1 sweet potato, chopped
  • 1 large onion, diced
  • 10 leeks
  • 1 big handful of green beans
  • 3 carrots, chopped
  • 1 small broccoli head, chopped
  • 6 baby corn, chopped
  • 1 bunch of coriander
  • 2 tins of coconut milk

 DIRECTIONS

  1. Add the olive oil, onions, leeks, garlic, ginger, cumin, turmeric, garam masala and (chilies) to a large pot and allow them to heat up.
  2. Add the butternut, sweet potato, broccoli, corn, carrots and beans and mix them all together and allow to heat up.
  3. Once you have mixed all the above ingredients, add the 2 tins of coconut milk and the salt and bring to the boil.
  4. Allow to boil for 15 minutes and then place the pot into the Wonderbag.
  5. Cook for 4-5 hours and then slightly blend the soup using a hand blender.

To Serve: Serve with fresh coriander and homemade bread.

Tips: If you like the soup very thin, add some boiling water. You can decide once the soup is cooked, how smoothly you want to blend the mixture. I like to only blend half the mixture to give it more texture.

 

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Tomato Celery Soup

SERVES: 4
PREP TIME: 15 MINS
STOVE TOP TIME: 15 MINS
WONDERBAG TIME: 3 HRS
DIFFICULTY: EASY

INGREDIENTS

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 4 long sticks of celery, chopped
  • 3 garlic cloves, peeled and grated
  • 4 whole big tomatoes, skins removed
  • 2 tins tomatoes, chopped
  • 10 cherry tomatoes (you can substitute this with another big tomato)
  • 250ml organic chicken or vegetable stock
  • 3 Tbsp sugar or 1 tbsp agave
  • Black pepper
  • Coarse salt
  • Fresh basil leaves
  • 250ml Fresh cream (optional)
  • Additional protein – bacon or butterbeans (optional)

 DIRECTIONS

  1. Heat up the oil/butter in a large pot.
  2. Add the onions, garlic and celery and simmer for about 3 minutes.
  3. Now add the fresh and tinned tomatoes and the stock – bring to the boil.
  4. Add the sugar/agave, mix and place in the Wonderbag.
  5. Leave in the Wonderbag for 3 hours.
  6. Remove and blend the soup with a handheld blender.
  7. If you want to, add 150ml-250ml fresh cream to the pot and mix. 

To Serve: Serve with fresh basil leaves, salt and pepper. Best served with homemade bread.

Tips: To make it easier to remove the tomatoes’ skins I leave them in some boiling water first. If you would like to add some protein to it – you could add a tin of butterbeans to the soup mix or you could cook some streaky bacon, and crumble it on top of the soup once the soup has been dished up – add the basil on top of the bacon!

 

 

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Tuscan Bean Soup

SERVES: 4
PREP TIME: 5 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 clove of garlic, finely chopped
  • 1 baby onion, finely chopped
  • 1 tbsp roughly chopped parsley and sage
  • 1 bay leaf
  • 1 litre chicken or vegetable stock
  • 50 g fresh bacon, roughly chopped
  • 1 pinch cracked black pepper
  • 4 tbsp extra virgin olive oil
  • 400g/14.11oz (1 can) cannellini beans
  • 1 tomato
  • 1 loaf ciabatta bread, sliced for croutons

DIRECTIONS

  1. In a large pot, braise the bacon over a low heat- so as not to colour.
  2. Add onion, garlic, and herbs. Braise in olive oil for 5 min, add chopped tomato and cook for further 5 min.
  3. Add can of beans, keep 4tbsp of beans aside for garnish.
  4. Add chicken or vegetable stock. Allow to simmer for 10 minutes.
  5. Blend and push the soup through a sieve.
  6. Bring your soup back to the boil and add your 4 tbsp garnish beans to the pot.
  7. Once soup has been brought to a boil, place the pot into the Wonderbag and allow to stand for 2 hours.

To make croutons: drizzle ciabatta slices with olive oil and grill, preferably over an open fire or in a frying pan until brown. Serve soup hot with croutons.

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French Onion Soup

SERVES: 2
PREP TIME: 5 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 1 HOUR
DIFFICULTY: EASY

INGREDIENTS

  • 3 Tbl olive oil
  • 1 tbl butter
  • 6 large onions, peeled and thinly sliced
  • 4 garlic cloves, peeled and crushed
  • 1 tbl sugar
  • 2 tbl plain flour
  • 1 cup dry white wine
  • 2 cups vegetable stock

DIRECTIONS

  1. Heat the oil and butter in a pot and add the onions. Fry gently for 10 minutes. Do not allow the onions to brown.
  2. Add the garlic and sugar, and continue to cook on a low heat for a further 15 minutes.
  3. Add the flour and cook for 2 minutes, stirring all the time.
  4. Pour in the wine and stir.
  5. Gently add the stock and bring to the boil.
  6. Cover the pot and simmer for 2 minutes on a medium heat.
  7. Place the lidded pot in the Wonderbag for 1 hour to finish cooking.
  8. Serve with toasted French bread.
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Butternut Squash Soup

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: MINIMUM 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 butternut squash, peeled, deseeded and cut into 1-inch cubes
  • 2 yellow onions, finely diced
  • 3 Tbsp of olive oil
  • 1 tsp fresh thyme
  • ½ tsp cinnamon
  • 4 cups (1 liter) vegetable stock
  • Salt and pepper to taste

 DIRECTIONS

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onions and sauté until translucent (about 5 minutes).
  3. Add the butternut squash, thyme and stock.
  4. Increase the heat to high, and bring to a boil.
  5. Reduce heat to medium-low and simmer, covered for about 5 min.
  6. Place your lidded pot in the Wonderbag for a minimum of 2 hours to finish cooking.
  7. Purée using a staff-blender or food processer.
  8. Season with salt and pepper to taste, and serve.

 

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Creamy Mushroom and Herb Pilaf

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 1 HOUR +
DIFFICULTY:  EASY

INGREDIENTS

  • 500ml basmati Rice (2 cups)
  • 50ml butter
  • 1 onion, quartered and thinly sliced
  • 400g portabello or white mushrooms
  • 2 cloves garlic, chopped
  • 45ml chopped parsley
  • 750ml vegetable broth (3 cups)
  • 250ml cream (1 cup)
  • 10ml salt
  • 125ml chopped spring onions
  • Grated Parmesan or shavings for serving

 DIRECTIONS

  1. Place rice in a medium bowl and rinse in several changes of cold water.
  2. When water runs clear, drain the rice in a sieve.
  3. Place the butter in a medium sized pot.
  4. Add onion and garlic and sauté for 3 to 4 minutes.
  5. Add mushrooms and sauté for 5 to 6 minutes, until mushroom liquid is released and they are slightly browned.
  6. Add the rice, sauté until rice is well coated with butter and grains begin to turn translucent.
  7. Add the parsley, vegetable broth and cream and bring to the boil.
  8. Close the lid and let simmer for 15 minutes.
  9. Place the sealed pot in the Wonderbag on a mat or cloth and close.
  10. Leave for 1 hour to cook.
  11. The rice can be left for longer as it will not overcook.
  12. Stir the chopped spring onions through the rice just before serving with parmesan cheese.
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Lamb Shank

SERVES: 4
PREP TIME: 20 MINUTES
STOVE TOP TIME: 1 HOUR 45 MINUTES
WONDERBAG TIME: 8 HOURS OR OVERNIGHT
DIFFICULTY: EASY TO MODERATE

INGREDIENTS

  • 4 large Lamb Shanks
  • 30ml Oil
  • 2 Onions, peeled and chopped
  • 4 Cloves Garlic, chopped
  • 1 Chilli, chopped
  • 30ml Balsamic Vinegar
  • 2 sprigs Rosemary
  • 4 sprigs Thyme
  • 4 Carrots, peeled and chopped
  • 50ml Brown Sugar
  • 500ml Red Wine or Beef Stock
  • 2 tins chopped Tomato
  • 1 tin Tomato Puree
  • 15ml Salt
  • 15ml Pepper

 DIRECTIONS

  1. In a frying pan, brown the seasoned lamb shanks and set aside.
  2. In a large pot, heat the oil and fry the onion and garlic until light golden.
  3. Add the chilli and balsamic vinegar and simmer for 2 minutes.
  4. Add the lamb shanks and all the remaining ingredients and bring to the boil.
  5. Turn down the heat and simmer for 1 hour 20minutes.
  6. Place the lid on the pot, and place in the Wonderbag on a cloth or mat and seal.
  7. Leave to cook or 8 hours or overnight.
  8. Serve with mash and roasted vegetables.
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Couscous and Vegetable Salad with Feta and Roasted Pecans

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: 1 ½ HOURS
DIFFICULTY: EASY

INGREDIENTS

  • ½ red onion, cut into cubes
  • 3 cloves garlic, chopped
  • 50ml butter (or oil)
  • ½ red pepper cut into cube
  • ½ yellow pepper, cut into cubes
  • 125ml butternut or pumpkin cut into small cubes
  • 2 courgettes, halved and sliced
  • 30ml chopped parsley
  • 500ml vegetable bouillon
  • 125ml water
  • 5ml salt
  • 5ml black pepper
  • 625ml couscous
  • 125ml crumbled feta
  • 125ml chopped spring onions
  • Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.

DIRECTIONS

  1. Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.
  2. In a medium pot, heat the butter (or oil) and fry the onion and garlic until lightly browned.
  3. Add the pepper, courgettes, butternut and fry for 2 minutes.
  4. Add the chopped parsley, bouillon, water, salt and black pepper and bring to the boil.
  5. Add the couscous, mix well, seal the pot with a lid and place in the Wonderbag on a mat or cloth for 1 ½ hours.
  6. Remove from the Wonderbag and fluff up with a fork.
  7. Stir in the crumbled feta and chopped spring onions.
  8. Place in a large salad bowl and sprinkle with the nut and berry mix.
  9. Serve as a side or a lunch salad.
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Parsnip and Potato Mash with Horseradish and Feta

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 ½ kg potatoes, peeled cut into chunks
  • 500g parsnips, peeled and chopped
  • 3 cloves garlic, chopped
  • 5ml salt
  • 5ml black pepper
  • Water to cover
  • 125ml cream
  • ½ cup crumbled feta
  • 2 TBSP horseradish sauce
  • ½ cup chopped spring onions

DIRECTIONS

  1. Place the potatoes, parsnips, garlic, salt and pepper in a medium pot, cover with water, bring to the boil and boil for 25 minutes.
  2. Place the covered, sealed pot on a mat or cloth in the Wonderbag for 3 hours.
  3. Mash the potatoes with cream and the horseradish sauce.
  4. Stir in the feta and chopped spring onions and check seasoning.
  5. Serve with roast or chops.