Vegetarian Paella

 

(serves 2)

1 cup Paella rice

2 large carrots (grated)

1 onion (chopped)

1 teaspoon saffron

4 tablespoon olive oil

½ cup peas

10 green olives

10 black olives

1 tin chopped tomatoes

1 clove garlic (chopped)

3 tablespoon diced red pepper

1/2 chopped red chilli

3 cup hot vegetable stock

1 level teaspoon sweet red paprika

1 lemon

Sat and pepper

Soak saffron in ½ glass of hot water.

Heat olive oil in a paella pan. Fry onion and garlic without browning.

Add in the rice, grated carrots, red pepper, tomatoes,chilli, olives,1/2 teaspoon salt and paprika. Stir well.

Add in saffron and the water and the vegetable stock.

Cook the paella for about 15 minutes. Stir in the peas. Cook for further 5 minutes.

Turn off the heat. Cover the paella with a greaseproof paper and let it stand for 10 minutes.

Season with salt and pepper. Garnish with lemon wedges and sprigs of parsley.

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Festive Avocado Coconut and Grand Marnier Ice Cream

1 large soft avocado

300ml coconut cream (from 1 grated coconut or a tin)

5 tablespoon icing sugar

1 tablespoon chopped dried cranberries

2 tablespoon Grand Marnier

1. Mash avocado till creamy.
2. Warm coconut cream in a pan. Stir in icing sugar.
3. Leave to cool. Stir in avocado and cranberries.
4. Add the Grand Marnier. Pour the mixture into an ice cream machine and churn until set.
5. Keep in the freezer till needed. Serve with warm mince pies. Delicious.