Ridiculously good onion bhaji recipe - Netmums (2024)

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4. Ridiculously good onion bhaji recipe

Easy Serves 8+ Vegan Vegetarian

Preparation

• Total time : 25min
• Preparation time : 20min
• co*king time : 05min

• 100g chickpea flour (or gram flour)
• ¼ tsp mild chilli powder
• ½ tsp turmeric
• ½ tsp baking powder
• ½ tsp cumin (or more to taste), ground
• 2 onion (large, thinly sliced or you can use other chopped/sliced veg), halved
• 1 green chilli (deseeded), finely chopped
• 25g fresh coriander, finely chopped
• cold water (to mix)
• vegetable oil (for deep frying)

1. Sift the flour, chilli, turmeric, cumin and baking powder into a large mixing bowl
2. Add the chopped coriander, onions and chopped chilli and mix well
3. Preheat the deep fat fryer to 180'C/350'F
4. Gradually add enough water to the flour mixture to form a thick batter, mixing very well so the onions are well coated
5. Very carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown
6. Drain on kitchen paper and keep warm while you cook the remaining bhajis

Easy Serves 4 Dairy Free Vegetarian

Preparation

• Total time : 40min
• Preparation time : 05min
• co*king time : 35min

• 2 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove (optional)
• 1l vegetable stock
• 400g tin of chopped tomatoes
• 2 large carrots
• 100g cauliflower pieces
• 75g pasta (any shape)
• 100g frozen peas
• basil (to serve)

1. Chop onion into small pieces and fry in a large saucepan
2. Add all the other ingredients except for the peas and pasta and cook for 2-3 minutes
3. Add the vegetable stock bring to the boil and simmer for about 20 minutes
4. Add the peas and the pasta and cook for a further 10 minutes
5. Season to taste
6. Add some fresh or dried herbs (optional)
7. Garnish with basil and serve with a nice crusty roll

Easy Serves 4 Dairy Free Gluten Free

Preparation

• Total time : 1h 30min
• Preparation time : 15min
• co*king time : 01h 15min

• 500g lamb, cubed
• 400g chickpeas (already soaked)
• 2 tbsp tomato paste
• 1 onion
• boiling water (as needed)
• 1 tbsp cooking oil
• salt (optional)

1. Pour oil into a deep cooking pan
2. When hot slowly tip in the squared lamb and stir for about 3 minutes
3. Chop the onion and fry with the lamb till brown
4. Add salt (optional)
5. Add 2 tablespoons of tomato paste and stir all together
6. Sieve and rinse chickpeas under cold water, then place and mix into the pan
7. Once all ingredients are mixed add boiling water about half way up the pan
8. Boil for 4-5 minutes
9. Turn down the heat and leave to simmer for 30-60 minutes or until meat is tender
10. When meat is tender then its ready to serve

Easy Serves 4 Freezable Dairy Free Vegetarian

Preparation

• Total time : 4h 15min
• Preparation time : 15min
• co*king time : 04h

• 2 tbsp vegetable oil
• 1 small aubergine (cut into chunky pieces)
• 1 courgette, thickly sliced
• 1 green pepper (deseeded and cut into chunks)
• 1 yellow pepper (deseeded and cut into chunks)
• 1 carrot (and peeled), sliced
• 1 onion (and peeled), finely chopped
• garlic (1x clove, peeled), crushed
• 2 tsp smoked paprika
• 800g chopped tomatoes (2x tins)
• Knorr Zero Salt vegetable stock cube, dissolved in 150ml boiling water
• black pepper

1. Heat oil in large pan, add aubergine, courgette, peppers, carrot, onion and garlic and fry for 6-7 minutes stirring occasionally until lightly browned
2. Stir in the paprika, tomatoes and stock and season and bring to the boil
3. Transfer to slow cooker HIGH 4 hours
4. Serve with soured cream sprinkled with paprika and crusty bread

Medium Serves 8+

Preparation

• Total time : 48min
• Preparation time : 40min
• co*king time : 08min

• For the Madeleine syrup
• 100ml water
• 100g golden caster sugar
• 100g strawberries
• For the mousse
• 300g strawberries
• 100g golden caster sugar
• 4 eggs (just the yolks)
• 300ml whipping cream
• 2 tsp vanilla bean paste
• 5 gelatine leaves
• For the cake
• 20 Madeleines, halved
• 250g mixed winter fruits

1. For the Madeleine syrup
2. In a saucepan, mix the sugar and water
3. Bring to the boil and simmer for 2 minutes - leave to cool
4. Wash the strawberries, remove the stems and blitz in a food processor to make a coulis
5. Pass the coulis through a sieve to collect all the seeds
6. When the sugar syrup is cool, mix with the coulis and set to one side
7. For the mousse
8. Wash the strawberries and remove the stems
9. Heat the strawberries in a small saucepan with half (50g) the golden caster sugar to create a puree
10. In a separate bowl, cover the gelatine leaves with cold water
11. In another bowl, whisk 4 egg yolks with the remaining 50g of golden caster sugar
12. Pour the hot strawberry puree onto the yolk and sugar mixture and whisk continuously
13. Put the strawberry puree, yolk and sugar mixture back into a saucepan and heat while continually mixing until the puree thickens and coats the back of a spoon
14. Drain the gelatine and add it to the hot strawberry puree - leave to cool
15. Use an electric whisk to whip 300ml of cream into soft peaks, adding the vanilla bean paste half way
16. When the strawberry puree is cold, fold in the whipped cream in two stages to create a smooth and creamy mousse
17. To build the Madeleine Charlotte cake
18. Line your cake tin with baking paper
19. Cut the Madeleines in half length ways and line the tin with the curved sides against the wall of the tin
20. Fill the bottom of the tin with the remaining Madeleines – cut them to fit if need be
21. Using a pastry brush, paint the Madeleines with the syrup
22. Using a ladle cover the Madeleines with the strawberry mousse
23. Repeat the process – add Madeleines, paint with syrup and add mousse.
24. Make sure you leave a small gap between the final layer of mousse and the top of the Madeleines
25. Place the cake in the fridge to set for at least 3 hours
26. Once set, carefully remove the cake tin and put on a serving plate or cake stand
27. Decorate with mixed winter fruits and enjoy!

Easy Serves 8+ Freezable

Preparation

• Total time : 22min
• Preparation time : 10min
• co*king time : 12min

• 280g self-raising flour
• 100ml sparkling lemonade (not diet lemonade)
• 100g thick double cream or creme fraiche

1. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Line two baking trays with baking paper.
2. Sift the flour into a large mixing bowl.
3. Slowly pour the lemonade into the flour, stirring to combine.
4. Gently fold the cream into the mixture, stirring until it comes together into a dough. Bring together into a ball with your hands, then tip the ball of dough out onto a lightly floured work surface.
5. Gently roll out the dough with a rolling pin until it is about 3cm thick. Cut out the scones using a round 6-cm cutter.
6. Space the scones out on the baking trays. Brush with beaten egg if desired. Bake for 10-12 minutes, or until golden.
7. Leave to cool on a wire rack, then serve with butter, jam and cream.

Easy Serves 2 Dairy Free Vegetarian

Preparation

• Total time : 10min
• Preparation time : 10min

• 2 red apples (peeled, cored and sliced)
• 100g celery, chopped
• 100g carrot, grated
• 2 tbsp walnuts, chopped
• mayonnaise
• 1 lettuce
• lemon juice

1. After chopping the apples, coat them in a little lemon juice to stop them browning
2. Mix all the ingredients, except the lettuce, with some mayonnaise
3. Serve on a bed of shredded lettuce

Easy Serves 8+ Vegetarian

Preparation

• Total time : 35min
• Preparation time : 15min
• co*king time : 20min

• 1 onion, chopped
• 1 carrot (medium), diced
• garlic (1x clove), crushed
• 2 tbsp vegetable oil
• salt (to taste)
• pepper (to taste)
• cayenne pepper (to taste)
• ½ tsp mild chilli powder
• ½ tsp chilli sauce
• 400g chopped tomatoes (1x tin)
• 450g taco beans (or kidney beans)
• 8 taco shells
• ½ lemon, juiced
• sour cream (for serving, optional)
• cheddar cheese (to serve, optional), grated
• lettuce (to serve, optional), shredded

1. Chop the onion, dice the carrot and crush the garlic.
2. Heat the oil then cook the vegetables until soft.
3. Stir in the tomatoes, beans and lemon juice. Season and stir in the cayenne, chilli sauce and chilli powder (if using).
4. Cook gently for 15 minutes or until the sauce has thickened.
5. Stand the tacos on a baking sheet and warm in oven for 3 minutes.
6. Fill the shells with the vegetable mixture.
7. Top with sour cream, grated cheese and lettuce.

Easy Serves 4 Freezable Vegetarian

Preparation

• Total time : 35min
• Preparation time : 20min
• co*king time : 15min

• frozen spinach (3x balls - defrosted)
• 1 turnip
• 2 potatoes
• ½ fennel, grated
• 1 tbsp olive oil
• 50g plain flour

1. Preheat oven to 200'C/Gas mark 6
2. Boil everything together in as little water as possible, until the vegetables are soft
3. Drain and mash the vegetables
4. Add a bit of olive oil, and enough flour to make sticky dough - mix with a fork
5. Leave to stand and cool
6. Make into burger size patties
7. Place on greased baking tray
8. Cook for 10-15 minutes

Easy Freezable

Preparation

• Total time : 40min
• Preparation time : 10min
• co*king time : 30min

• For the filling
• ½ tsp unsalted butter
• mustard powder (a pinch)
• 1 tbsp single cream
• 50ml whole milk
• 50g cheddar cheese, grated
• fresh parsley (a pinch), chopped
• 20g sweetcorn kernels
• 1 tsp cornflour
• 160g tuna flakes (1x tin)
• For the topping
• 1 potato (large, peeled), chopped
• 1 tbsp single cream
• white pepper (to taste)

1. For the filling
2. Add butter and finely chopped onions to the saucepan and cover with water and cook until tender
3. Add mustard powder, single cream, whole milk and stir
4. Add grated cheddar cheese, parsley and sweetcorn to the sauce
5. Mix cornflour with a splash of cold water and add to the saucepan whilst stirring
6. Add the tuna flakes to the sauce and cook for min 10 minutes
7. For the topping
8. Cook cubes of peeled potato in boiling water until soft
9. Mash potato with a spoonful of single cream and pepper
10. Finally place mash potato on top of tuna sauce and place in oven at 180C/Gas 4 for 10 minutes for a crispy top

Easy Dairy Free Gluten Free Vegan Vegetarian

Preparation

• Total time : 5min
• Preparation time : 05min

• 1 watermelon
• blueberries
• pineapple chunks (tinned)
• kiwi
• orange
• flaked coconut (to serve)

1. Begin by slicing your watermelon in half
2. Then slice a large circle (about one inch thick) from the top of one half - this will form your pizza base
3. Prepare the fruit by cutting into bite-size chunks
4. Decorate the watermelon with the fruit and sprinkle coconut flakes on top
5. Cut into slices and serve

Easy Serves 4 Freezable Dairy Free Gluten Free Vegan Vegetarian

Preparation

• Total time : 7min
• Preparation time : 02min
• co*king time : 05min

• 200g Brussels sprouts, washed

1. Remove any large outer leaves and trip the bases of the sprouts. Cut an X into the trimmed base for even cooking. Steam the Brussels sprouts for 6 minutes until soft when pierced with a sharp knife.
2. Add the tender Brussels sprouts to a blender with 2-3tbsp of the cooking water from the steamer, or 2-3tbsp of cooled, boiled water or baby's usual milk. Blitz until you have a smooth puree.
3. Once it is cool enough, serve a little of the puree to baby. Leave the rest to cool completely, then divide into portions in an ice cube tray and freeze for up to 1 month. Defrost, covered, in the fridge overnight or in the microwave. Once defrosted, reheat to piping, then allow to cool before giving to baby.

Easy Serves 4

• 10 chicken wings
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp ground smoked paprika
• 3 tbsp cornstarch

1. Preheat the air fryer at 200°C for 3 minutes.
2. Pat dry wings completely with paper towels. The drier the skin, the crispier your wings will be.
3. In a bowl, combine the remaining ingredients.
4. Toss wings in the mixture.
5. In two batches, air fry half the wings for 10 minutes. Flip to the other side and air fry for another 8 minutes. Repeat with the second batch.
6. Note: For optimal crispiness, do not double stack or overcrowd the air fryer basket.
7. Serve with a cooling dip like yoghurt, a blue cheese dressing or barbecue sauce. These are great accompanied by celery, carrots or other veg.

Easy Serves 4

• 4 jacket potatoes
• 1/2 tbsp oil
• Salt & pepper
• Toppings of your choice

1. Pierce the potatoes all over and cook in the microwave for 5 minutes.
2. Drizzle oil over the potatoes and season with salt and pepper.
3. Air fry at 200°C for 20 minutes or until a sharp knife goes through the potatoes easily, turning half way through cooking time.
4. Serve with the toppings of your choice.