I love Koftas, usually with Lamb but I decided to try chickpeas instead in my bid to eat more healthier and plant based. These were just as good if not better in my eyes, delicious and nutritious and full of texture. Really simple to make too.
Place chickpeas, carrot, kofta seasoning and coriander in a bowl and mix together using your hands to mash the chickpeas together. Shape into 4 -6 into a rugby ball shape roughly of equal quantities.
Heat a little oil in a fry pan and cook for a few minutes each side until browned, place koftas onto an oven-proof tray, drizzle each one with a tablespoon of the pomegranate molasses an bake in an oven 200 deg for about 5 minutes.
Meanwhile, mix the cacik paste with the yoghurt and chopped cucumber, set aside.
To serve, place koftas on a toasted flatbread or serve with a side salad and drizzle the yoghurt dressing over.
This little dish was super tasty and nutritious too, Sweet Potatoes are an excellent source of vitamins A and C, and a good source of fiber, vitamin B-6 and potassium. And like all vegetables, they’re relatively low in calories — one-half of a large sweet potato has just 81 calories.
Peanuts, they’re an excellent plant-based source of protein and high in various vitamins, minerals, and plant compounds. They can be useful as a part of a weight loss diet and may reduce your risk of both heart disease.
INGREDIENTS
500g Sweet Potato – Peeled and sliced
3 Large Tbsps of Crunchy Peanut Butter
2 Tbsps Sunflower Oil
2 Clove Garlic, chopped or crushed
2 Chillies, chopped finely
150ml Double Cream
1 Lime & Lime Zest
Salt & Pepper
METHOD
Mix the sweet potato, chillies, garlic and 1 tbsp of oil in a large bowl until coated
Pour in the double cream and season with salt & pepper, mix well.
Beat together the peanut butter and 1 tbsp oil with the lime juice and zest
In an oven proof dish, lay 1 layer of the sweet potato mix, then dollop on top evenly the peanut butter mix.
Finish with a final layer of the sweet potato mix and pour over the remaining cream, season to taste.
Bake covered with foil in a fan oven at 190 deg for 20 minutes, remove foil and continue to bake for about 30 minutes until nice and browned on top.
I had the pleasure of attending a live cooking session with Chef Ann Nolan (training chef with Whirlpool Cooperation) recently, the session was very informative and I learned a few tricks that I never knew! ‘Everyday is a school day as they say’, One of the recipes was this delicious Vegetable Quinoa Bowl and I just had to share with all of you as it was absolutely mouthwatering, so refreshing on the palate. The great thing about this recipe is that it is simple to make and if you don’t like an ingredient it is easily changeable to something you do. We all love the simple things in life, do we not?
Quinoa is higher in nutrients than most grains with protein & fibre being the highest and only contains 2g of fat per 100g, so very nutritious and not fatty at all. Quinoa is a good source of several minerals, including manganese, phosphorus, copper, iron, magnesium, and zinc. Quinoa may reduce blood cholesterol, blood sugar, and triglycerides. It’s weight loss friendly, gluten-free, and has been shown to increase the nutrient and antioxidant value of gluten-free diets.
Serves 4
For the Quinoa:-
125g Raw Quinoa
350ml Vegetable Stock
1/4 Tsp Salt
1/4 Tsp Black Pepper
1 Tsp Olive Oil
For the Coriander Lime Dressing:-
Handful of coriander, washed, keep stem
6 Spring Onions, roots removed, washed & cut into thirds (use the white part)
1/2 Large Avocado, peeled and diced
3 Limes, squeezed for juice only
1 Tsp Kosher Salt
60 ml Olive Oil
For the Vegetable Toppings:-
1 Red Onion, cut unto 1/4″ slices
2 Red Peppers, cut into 1/4″ slices
400g Tin of Black beans or Red Kidney Beans (you could also use chickpeas)
8-10 Cherry Tomatoes, quartered
1/2 Avocado, diced
4 Eggs (1 egg per portion)
Spray Oil
Salt & Pepper to taste
Place the quinoa into a saucepan with the vegetable stock, seasoning & oil, bring to the boil then reduce to a simmer, cover with a lid and simmer for about 15-20 mins until quinoa has absorbed the stock, take off the heat and let sit for 5 minutes. Do not stir while simmering, just leave it, fluff up with a fork after the 5 minutes resting time.
Meanwhile, lets make the dressing…..place all of the ingredients (except the oil) into a food processor and blend together, then slowly drizzle in the oil scraping down the sides as you go along. Keep adding oil until you get the consistency you like, whether that be thick or thin, it’s up to you. Move to the side for later.
Heat a little spray oil in a saute/ fry pan on medium to high heat, add the red onions & red peppers with seasoning and cook until slightly softened and browned, leave in pan.
Heat the beans in a small pan on medium heat, 4-5 mins until warmed through.
In a non stick fry pan (with lid) spray a little oil and bring to a medium heat, crack the eggs into the pan & season, let the egg become opaque then add about 4 tablespoons water, put the lid on and steam cook the eggs, no need to turn. Check after about 1-2 minutes, when the egg is white it’s ready, take pan of heat until ready to serve.
To plate, distribute evenly the quinoa, then peppers and onion, sliced avocado and then the beans and tomatoes, drizzle over your dressing then add the egg to the top….ENJOY!
Alternative options to try:-
*Roasted mushrooms, cauliflower, broccoli, spinach, spring onions, garlic dressing
With successfully grown my own red onions this year, I decided to jar up some homemade caramelised red onion. Also a good way to get ahead when preparing some dishes or snacks as this recipe can be made in bulk and then frozen or kept in an air tight container for about 1 week.
These are wonderful with goats cheese on a pizza or in a quiche or simply used to top burgers, whichever way you decided to use them they will add so much flavour to an array of dishes.
Serves 4
1 Tbsp Olive Oil
2 Large Red Onions, finely sliced
1 Tbsp Soft Brown Sugar
4 Tbsp Balsamic Vinegar
1/2 tsp dried chilli (optional)
1 Tsp Mixed Herbs (optional)
Heat the oil in a fry pan on medium heat and add the onions and herbs & chilli if using. Cover and cook for around 15-20 minutes, stirring occasionally until soft.
Remove the lid, reduce heat to a low heat and stir through the sugar and salt. Add the balsamic vinegar and 2 tbsp water then cook for a further 5-10 minutes until the liquid has almost disappeared.
Set aside to cool, then place in a container or sealed bags to freeze or store. If freezing, defrost overnight in the fridge then heat through in a pan for a few minutes. (add a splash of water if needed)
This quick and hearty brunch or lunch brings the best out of a good Scottish Tattie (potato). Fluffy potatoes are only made better by the perfectly poached egg sitting on top. Sometimes I like to keep things simple and with this dish I didn’t add too many flavours as a good Scottish Tattie is flavoursome in it’s own right. With the warming flavour of cayenne pepper and a dash of Tabasco sauce, this is sure to keep you satisfied all day.
Cayenne Pepper is also said to be medicinal as capsaicin, the active ingredient in cayenne peppers, is what gives them their medicinal properties. These peppers boast an impressive nutrition profile, which includes a variety of antioxidants that are beneficial for your health.
One tablespoon (5 grams) of cayenne pepper contains the following:
Calories: 17
Fat: 1 gram
Carbs: 3 grams
Fiber: 1.4 grams
Protein: 0.6 grams
Vitamin A: 44% of the RDI
Vitamin E: 8% of the RDI
Vitamin C: 7% of the RDI
Vitamin B6: 6% of the RDI
Vitamin K: 5% of the RDI
Manganese: 5% of the RDI
Potassium: 3% of the RDI
Riboflavin: 3% of the RDI
It also gives them their hot taste. In fact, how hot a cayenne pepper is depends on its capsaicin content. The more capsaicin it contains, the hotter it is.
Serves 2
4 Medium Potatoes, (peeled or unpeeled it’s up to you) diced into bite size pieces
1 Large or 2 Medium Onions, sliced into wedges
1 Tsp Cayenne Pepper
Salt to taste
1 Tbsp Olive Oil or Spray Oil
2 Large Eggs
Tabasco to taste
In a fry pan heat the oil, medium to high heat, add in the onions and cook for a couple of minutes to soften.
Add in the diced potatoes, season with salt & cayenne pepper, mix and place a lid over pan reduce to a low heat and cook for about 30 minutes until potatoes are softened. Give the potatoes a stir every 10 minutes.
5 minutes before potatoes are ready, bring a pan of water to the boil then reduce to a medium heat, crack in the eggs and poach through.
Serve potatoes and onions onto a plate, place the poached egg on top and sprinkle a few dashes of tabasco sauce over, season if required. Enjoy!
If you prefer a bit more flavour, below are a few choices that I have tried.
Smoked:- Add chopped spring onions and some smoked back bacon.
Mediterranean:- Add some spinach, handful tomatoes with 1 tsp all spice, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp dried coriander.
Spanish: Chopped chorizo, sweet potatoes, 1 tsp cumin, spring onions.
See below for a preview of what you can look forward too.
Enjoy your Summer & make lots of lovely memories. Thank you again for your support.
You might think ‘Salad Recipes‘ are just boring veggies…..well, think again!
This wee collection from my favourites are anything but. A healthier lifestyle means turning those ‘dull’ foods into delicious meals that you’ll crave all summer long.
Did I say SUMMER! Yes it is coming back to us, so get ready & nourish yourself.
I was looking for something refreshing to go with my Salmon for dinner and looking around my kitchen, the little avocado sitting in my fruit bowl was just screaming out to me….eat me!….eat me! & there you have it, Avocado Salsa!
An 80g portion of avocado counts towards your 5 a day and contains vitamins, minerals and fiber. Fiber is good for your heart & gut health. These little fruits are a nutrient powerhouse, they contain nearly 20 different vitamins, minerals, and nutrients. The type of fat in an avocado is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels. Olive and rapeseed oil are other well-known sources of monounsaturated fats.
The creamy taste and texture that avocados have means they can feel indulgent to eat, and they are good substitutes for high-saturated-fat options that you might add to a salad or a sandwich, like cheese or butter. When you see or hear avocado being used it’s usually on a piece of toast for breakfast, or in a guacamole for a side dish, but the combination of avocado & cucumber is a sure fire winner in my books and served alongside a piece of fresh Salmon, well, what’s not to like!
Serves 4
1 Large Avocado, skin & stone removed then diced
1/2 Cucumber, diced
Juice of 1 lime
1 Tbsp Mayonnaise (Light, to keep it healthier)
Pinch of Salt
Cracked Rainbow Pepper to taste.
Handful of fresh coriander, chopped finely.
(Optional, sprinkle of dried chilli flakes)
Place everything in a bowl a mix trough to combine. Serve.
Tip!
If making the salad a few hours ahead, combine all ingredients into a bowl (except the salt!). Squeeze lime juice directly over avocados and toss gently to combine.
Cover tightly with cling film, placing it directly over the surface of the salad to keep the air out. Oxygen is what causes avocados to brown.
Add salt just before serving to keep the cucumbers from wilting and becoming overly juicy.
I am always looking to experiment in the kitchen and today was no different. Green Lentil Curry was on the menu but rather than serving rice or naan bread, I thought I’d try my hand at Tortilla Bowls. I’ve seen these on numerous posts & feeds and they look really good.
Green lentils, unlike their yellow and brown counterparts, hold on to their shape while cooking. I infused them with garlic, ginger, coriander, and cumin, for a dish that’s a perfect weekend meal. I love lentils, they are such a great source of protein and filling too.
Serves 2
For the Green Lentil Curry:
125g Green Lentils – Presoaked overnight
1 Tsp Garlic Paste
1 Tsp Ginger
2 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Turmeric
1 Tbsp Olive Oil
1 Onion, diced
1 Tbsp Tomato Paste
1 Carrot, diced
500ml Water
Salt & Pepper to taste
Handful Chopped Fresh Coriander to serve
1 Tbsp Creme Fraiche to serve
For the Tortillas:
4 Tortilla Wraps (I used Corn Wraps)
Tin Foil & 4 Ramekins (or something similar)
Add a little oil to a pan and add the ginger, garlic, ground coriander & cumin, mix. Then add the onion and cook until softened. Stir in the tomato paste and cook for 1 minute.
Add the lentils, turmeric and 500ml water, bring to the boil then cover and simmer for about 20 minutes, add the carrot and season, continue cooking for about 15 minutes.
Meanwhile for the Tortillas, pre heat the oven to 180 deg. Warm the tortillas in a microwave for 90 seconds, lightly grease the ramekins on the outside, turn upside down. Place the wrap over the ramekin and mould to the shape, secure with the tin foil and fold into the ramekin. Place upside down into the oven and bake for 15 minutes.
Remove ramekins from oven and gently remove the foil and tortilla bowl from the ramekin, it should hold it’s shape. If you are struggling to remove, use a blunt knife to prize the tortilla away from the ramekin. Place the tortilla bowls back into the oven turned the right way and bake for a further 8-10 minutes until slightly browned.
Serve the green lentil curry into the bowls and serve with the creme fraiche and fresh coriander.
It is Winter Season here in Scotland and is -4 deg today and very snowy. There is nothing better that a big pot of homemade soup to warm you up on days like this. I had a big pack of lentils in the cupboard and was going to make a traditional carrot & lentil soup but then I discovered some Green Thai paste hiding behind my tin of custard & yes you’ve guessed it Green Thai Lentil Soup it was. Just the ticket too, with the spice it really warmed us up lovely and was very satisfying and filling. Another great recipe to add to the collection.
Makes enough for 4 servings
150g Green Lentils, pre-soaked and rinsed ready to cook
1 Large Sweet Potato, chopped into cubes
1 Tbsp Olive Oil
2 Garlic Cloves, crushed
1 Piece Fresh Ginger, grated (about 2cm)
50g Thai Green Curry Paste, (I used the Blue Dragon one)
1 400g Can Coconut Milk
1 Tbsp Dried Coriander & small handful chopped fresh to serve
1/2 litre Vegetable Stock
Juice of 1 Lemon (about 1 Tbsp)
In a large pan, heat the oil and cook the garlic and ginger for a few minutes then add in the Thai Green Paste and mix through for a further 3-4 minutes.
Add in the chopped sweet potato, lentils, vegetable stock, coconut milk and lemon juice, bring to the boil then simmer covered for about 30 minutes.
Remove lid and sprinkle in the dried coriander and mix through, stirring for a minute or 2.
Remove from the heat and using a hand blender, blend the soup until you reach a smooth and thick consistancey.
Serve with some fresh coriander on top.
This recipe is also good for batch cooking, freezing and keeping for later.
It is definitely soup season, nights are getting darker, air is getting colder and a bowl of warm soup is the perfect recipe after a long days work. If you are looking for a really tasty soup that is simple to make with simple store cupboard ingredients then this is for you. The things I love about soup is that you can make a huge pot and freezer it for later. Tasty cooking can not get any simpler than this.
I harvested some of my Carrots and Parsnips at the weekend, so this was what I had decided upon. With some good quality crusty bread on the side this is perfect for lunch or dinner. The bright orange colour also brightens up your dinner table.
Full of nutrition too, with Carrots & Parsnips both being full of good Vitamin C this can help boost your immune system at this time of year and very low in calories too. Lets not forget the spices, with cumin being a great aid for the digestive system and also full or iron. Garlic, with its active compounds which can help reduce blood pressure and also combat sickness including the common cold. Turmeric is an anti-inflammatory and a powerful antioxidant, was classed as a Superfood too. It’s a win, win soup for me this season.
Vegetable Harvest, Carrots & Parsnips
Serves 4
8 Medium Size Carrots, Chopped (I keep the skin on but you can peel if you prefer)
6 Medium Size Parsnips, Peeled & Chopped
3 Celery Stalks, Chopped
1 White Onion, Chopped
1 tbsp Olive Oil
1 tsp Ginger Granules or 1 tbsp freshly grated Ginger
1 tsp Garlic Powder or 2 garlic cloves – minced
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Turmeric
1.5 litres good Vegetable Stock
Salt & Pepper to taste
A Little Swirl of Cream to serve and a sprinkling of pumpkin or sunflower seeds (Optional)
Crusty Bread to serve (Optional)
Pre heat the oil in a large pot on medium to high heat, add the onions and celery and cook until onions are translucent.
Add in the spices (cumin, garlic, coriander, turmeric, ginger) and mix through until coated.
Add in the parsnips, carrots and vegetable stock, season & bring to the boil then reduce and simmer for 25-30 minutes.
Take off the heat and using a hand blender, blend the vegetables to make a smooth thick consistancey.
Serve into bowl and finish with a swirl of cream and sprinkle of seeds.
You can keep soup in a fridge for about 3 days and freezer for up to 3 months.
This quick and easy vegetarian meal is perfect for those Autumn and Wintry Days, a warming bowl of goodness in your tummy. Full or nutrition and good vitamins, with only around 300 calories per bowl is a great healthy option to a takeaway Curry. This is also a good recipe to batch cook with. You can serve with a toasted naan on the side for a more filling meal.
Serves 4
300g Sweet Potato – chopped and diced into 2cm cubes
300g Butternut Squash – chopped and diced into 2cm cubes
2 White Onions, diced
2 tbsps Mild Curry Powder
2 tbsps Garam Masala Powder
1 x 400g Tin Chopped Tomatoes
1 x 400g Tin Coconut Milk
1 x 400g Tin Green Lentils
200g Spinach – chopped
Sunflower & Pumpkin Seeds to garnish (yoghurt optional)
Steam cook the Sweet Potato & Butternut Squash, place in a microwaveable bowl with 2 tbsps water and cover, cook on medium level for 10 minutes. (you could always roast in oven for about 35 mins too)
While cooking add a little oil to a pan and cook the onions until softened, add the curry powder, garam masala powder and mix through. Add the tin tomatoes and coconut milk, bring to a simmer and cook for about 10 minutes to allow sauce to thicken slightly.
To the sauce add the sweet potato and butternut squash along with the lentils and spinach, season and mix through, allow to simmer for a few minutes.
Serve into bowls and garnish with a sprinkle of seeds.
I am always looking for new ideas to be healthier in my Dinner choices, I used to think healthy meant you’d always be hungry after….lol. In this dish it is the complete opposite, with the addition of the rice & beans it was very filling and kept me satisfied all night, and with only 400 calories & 29g protein per serving, it was super healthy too.
You can always add some flaked Salmon for that extra nutrition.
Serves 2-3
Handful of Asparagus, trimmed & chopped
Handful of Green Beans, timmed & chopped
Handful of Peas
150g Wholegrain Rice (or for quickness, you could use prepacked rice)
100g Baby Spinach, chopped
1 x 400g Tin of Mixed Salad Beans (or any beans that you prefer, just not Baked!)
Zest & Juice of 1 Lemon
2 tsp Dijon Mustard
1 tbsp Olive Oil
Pinch Sugar
Handful freshly Chopped Coriander
Rainbow Pepper or Black Pepper
Cook the asparagus, green beans and peas in a pan of boiling water for 2-3 mins until tender. Drain.
Cook the Rice as per packet instructions and drain.
Heat the mixed salad beans in a pan for 4-5 minutes.
In a large bowl, put the rice, asparagus, green beans, peas, mixed salad beans & spinach, mix through until combined.
In a small bowl, mix together, olive oil, dijon mustard, lemon juice & zest and pinch sugar, pour over the rice bowl and mix through. Sprinkle over some fresh coriander and pepper then serve.
These little Cheesy Potato Stacks are so tasty and so easy to make, a great little lunchtime snack or side dish for the whole family. You can also make it to suit your tastes, I used paprika spice and herbs but you could try Rosemary, Thyme or even Chilli. Great thing with these is you can freeze them and used them later in the week. Great snack box bites too.
Makes 12
3-4 Large Potatoes – I used King Edwards but Russet works well too.
1 Cup Shredded Cheddar Cheese (choose a quality melting cheese)
Butter for Muffin Tin
Rainbow Peppercorns & Salt to season
1 tsp Smoked Paprika (or any other spice)
2 tsp Dried Mixed Herbs (or any other herbs)
Preheat your oven to 200 deg C fan (400 F)
In a bowl mix the grated cheese with salt, pepper & mixed herbs
Grease your muffin tin with a little butter
Wash & dry your potatoes thoroughly, keeping the skin on, thinly slice the potatoes, using a mandoline or slicer attachment is best. Pat dry the slices of potatoes, you don’t want them too moist or they won’t crisp up in oven.
Take about 2 slices and lay in bottom of muffin tin, next sprinkle over some of the cheese mix, then another layer of 2 slices of potato and so on, until the stack is just above the muffin tin, (I had about 6 layers), finishing with a sprinkle of cheese mix. (the potatoes will shrink when cooked)
Sprinkle on top a little pinch of paprika spice and cover loosely with kitchen tin foil and bake in the oven for 15 minutes.
Remove foil and continue to bake for a further 25-30 minutes or until the potatoes are soft and crisp.
Remove from oven and allow to cool in the muffin tin, this will make it easier to remove and hold their shape. Serve. Yum!
I am always looking for healthier options but without compromise on flavour so I decided to try Chickpea flour to make my Chapati’s. This recipe was so much better than my traditional one, so much more flavour and healthier too. These Chapati’s are much lighter on the tummy too. Chickpea Flour or known as Gram Flour or Besan is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber & Magnesium.
Makes 4-6
100g Gram Flour
100g Plain Flour
1 tsp salt
100ml Milk
1 tsp olive oil
Mix the flours & salt together, then slowly add in the milk then the olive oil and bring together to a soft dough. Wrap in cling film and allow to rest at room temperature for about 30 minutes.
To bake, heat a little olive oil in a hot pan. Cut the dough into six equal sections and roll out with a rolling pin. Place into the pan a cook until you see the bubbles appear then flip over to the other side and cook for a further minute. If you are like my other half and like it a bit well done, keep your pan on a very high heat. (Beware the smokey room…lol!)
As you may know I started my very first Raised Vegetable Beds this year, it’s something I’ve been wanting to do for a while but as the story goes, we work & we work and never seem to find time to start anything. This was the year that I was finally going to put a plan of action together, ordered my raised beds, got them all painted and treated, filled them up, planted the seeds and waited. I can’t tell you how exciting it was to see my first little green shoot pop up.
I love Beetroot, so that was the first seed planted and I am now starting to harvest them. Oh my, freshness, freshness, freshness…..there is nothing better that eating straight from your garden, I harvested some yesterday and decided on a lovely refreshing salad today for my lunch.
Fresh Beetroot from my garden
How to Roast Beetroot
First wash all the mud etc off of the beets and trim of the stalks & leaves, but keep the leaves aside for later. If not using straight away, store in a perforated plastic bag in the salad bins in your fridge, these will keep for about 2 weeks.
Beetroot & Beetroot Leaves Storage in Fridge
Using Tin foil, place the Beets (with the skin on) on and sprinkle a little olive oil & salt, wrap up into a parcel, not too tightly as you want the steam to help cook the beets, then bake on a tray in centre of your oven at 200 deg for about 45 minutes.
Remove and allow steam to escape from parcel then allow to cool slightly. At this stage, I advise to wear gloves, you WILL get Beetroot stained if you don’t…lol! With gloves on gently rub the skin and you’ll notice it comes away very easily, remove all the skin and slice into wedges or bite sized pieces. Yum!
Removing Skin from Roasted Beetroot
Using the saved leaves, these can be cooked just like Kale. Bring a pan of water to the boil add a little salt and blanch for a few minutes, remove and drain excess water through a colander/sieve. I love the colour of the water here too.
Place leaves in a bowl with beetroot, squeeze some lemon juice and 1 tbsp balsamic vinegar over and mix. Sprinkle over some Goats cheese or Feta cheese and chopped walnuts to serve.
You could also cook some couscous or bulgur wheat to add to make it a more filling bowl.
A Bowl of Roasted Beetroot, Beetroot Leaves, Goats Cheese, Walnuts
I recently harvested my first sweet potatoes, so decided to have a little quick potato lunch today. If you love sweetness, you will love this. I served with some crushed goats cheese for that extra creamy texture.
Serves 2
2 medium sweet potatoes – sliced into 1″ thick slices
1 tbsp butter
1 tbsp brown sugar
1/2 lemon juice
1/2 tsp cinnamon
Pinch Salt
Preheat oven to 160 deg and grease a baking tin.
Mix the Lemon juice with melted butter, sugar, salt and cinnamon
Places the sweet potato slices in baking tin and pour over the mixture, cover with tin foil and bake for about 40-45 minutes.
The last 5 minutes, remove the tin foil to allow glaze to thicken and brown in oven. Remove and sprinkle some goats cheese. Serve.
sweet potatoes, lemon and glaze
Sweet potatoes ready for oven
Lemon Glazed Sweet potatoes
Lemon glaze sweet potatoes served with goats cheese
Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum! My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.
I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.
This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)
3 large Sweet Potatoes
2 tsp Crushed Chillies (or 2 chopped chillies)
100g Spinach – Chopped
300g Creme Friache
3 tbsp Peanut Butter, Crunchy
2 tsp dried coriander leaves
Salt & Pepper to taste
If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.
Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.
Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.
Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
Serve with some Bulgur wheat or rice for a filling meal.
I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge. Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint Class 9 Combi Microwave too they were ready in under 16 minutes too!
I made 4 small Jackets
4 medium sized Scottish Maris Piper Potatoes
2 tbsp butter
handful spinach – chopped
20-30g Cheddar Cheese – grated
Cracker Black Pepper
Salt to taste
First wash potatoes and prick with a fork
Place onto the Crisperplate or Microwave dish.
Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
When ready remove and allow to cool slightly
Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
Place butter and spinach into potato bowl and mix through & season
Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.
Oh yum! I still had some pakora batter left so decided to try these little bites….super good and tasty.
Pakora Batter
150g gram flour
200ml water
1/2 tsp chilli
1/2 tsp cumin
1/2 tsp gram masala
1/2 tsp Turmeric
2 cloves garlic or 2 tsp ground garlic
small handful coriander (chopped finely)
Pinch salt
1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.
1 x Cauliflower, cut into small florets.
I steamed my cauliflower using my steam pot for about 6 minutes, but if you don’t have this, you can cook in a pan of salted water on a gentle heat for about 20 minutes then drain.
Dip into the pakora batter and fry gently at 180 deg in rapseed oil for a few minutes until golden. Remove and place onto some kitchen paper to absorb any excess oil.
Oh yum, this was absolutely delish! Another great low calorie option from Pinch of Nom
I don’t know why I don’t have butter beans more often, a meaty & creamy texture and filling too. This is a great healthier option curry for the weekend or mid week.
Serves 4
Low cal cooking spray
1 onion, diced
1 red chilli, diced
3 garlic cloves, minced
1 tsp ginger
2 tsp tomato puree
juice of 1/2 lemon
3 medium sweet potatoes, diced
250ml vegetable stock
1 x 400g tin tomatoes
Salt & pepper
1 x 400g Butter Beans
100g Baby Spinach
For the Spice Mix:
1 tsp paprika
1 tsp gram masala
1 tsp cumin
1 tsp ground coriander
1/4 tsp cinnamon
Spray a large pan with oil, add the chopped onion and chilli and cook over a medium heat for about 5 minutes. Add the garlic, ginger and spice mix and continue to cook for another minute.
Add the tomato puree and lemon juice and mix
Using a food processor or stick blender, blitz the onion mix to a smooth paste and return to the pan. Add the sweet potato and stir until coated.
Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
Drain the butter beans and add to the pan along with the spinach, stir through and cook for about 3 minutes until beans are heated through and spinach has wilted.
Serve and enjoy! I served with some rice and some chopped fresh coriander.
Oh yum, this little dish was delicious! Looking to be more healthier this year, so I decided on a veggie pie rather than meat. Super delicious and filling too.
Serves 3/4
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tsp tomato purée
3 tsp plain flour, 1 tsp thyme
Vegetable stock pot, made up to 200ml
2 x 400g tin kidney beans, drained and rinsed
2 x 400g tin adzuki beans
1kg Potatoes peeled and halved
75ml milk
25g butter
75g mature Cheddar, grated
1 tbsp English mustard
75ml milk
To cook the Soffrito (A soffrito is a flavourful mix of diced onion, carrot and celery gently fried in oil. It forms the basis of many dishes, including soups, stews and sauces. Add chopped garlic or herbs for even more flavour, if you like.) Heat a little oil in a pan and cook the celery, onion & carrot for a few minutes.
Cut a piece of baking paper the same diameter as your pan and lay on top of the veg, cook for a further 10 mins. ( The circle of baking paper helps to keep the vegetables moist and retain their flavour as they cook. It’s also useful when cooking the base of curries, soups and stews, but you can do without if you don’t have baking paper.)
Add the tomato puree and stir through the add the flour and combine.
Pour in the stock, beans & thyme and bring to the boil then reduce and simmer for about 20-25 minutes.
Transfer to an oven proof dish and allow to cool. Preheat your oven to 170deg fan.
Meanwhile, to make the rarebit mash:- Boil the potatoes until tender and mash.
Stir in 75ml milk & 25g butter
In a separate bowl mix the 75g grated cheese and mustard together. Slowly stir in the 75ml milk, until smooth.
Stir in the cheese mixture to your potatoes.
Spoon the mash over the pie mixture evenly. Note: (The bean mixture should have formed a thin skin while cooling. Don’t stir it before adding the mash because this helps keep the layers separate while the pie bakes).
Sprinkle with some thyme and bake for about 30-40 minutes until golden brown. I have a browning setting on my oven and its great for things like this.
Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
Makes 6
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.
Serves 2
Pasta of your choice
200g Baby Spinach
150g Cherry tomatoes, chopped
150g Mushrooms, sliced
1 tsp dried garlic (or 2 cloves if you have fresh)
1 tsp smoked paprika
Pinch of chilli flakes
2 tbsp tomato puree
1/2 tsp cayenne pepper
Salt & Pepper to taste
Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
Drain the pasta and add to the sauce mix and stir until coated. Serve.
Its definitely soup season, I woke to -5 deg this morning….very cold. Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.
Makes 3 Servings
4 large carrots
1 large onion
500ml Vegetable Stock
60g Bulgur Wheat
1 tsp garlic granules
1 1/2 tsp Cumin
1 1/2 tsp dried coriander
Salt & Pepper to taste
Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.
Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.
Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.
Remove and stir. Season and serve.
you can of course make a big batch and freezer for later.
In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Serves 4
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
This is a very simple and quick satisfying dinner & a healthy nutritious one too. The added crispy onions on top just give it a lovely little crunch. I used Corn Tacos for extra flavour.
Heat a little oil in a fry pan on medium to high heat
Add in the pepper and sweetcorn and cook for about 5 minutes
Add in the black beans, chilli, garlic, onion granules, cumin and pinch of salt, mix through and cook for about 5 minutes
Add in the baby spinach and 2 tbsp water, cover and let spinach wilt for about a minute of 2. Mix through. Finished with 2 tbsp coriander and juice from 1 lime.
To serve, heat up the corn tacos under a grill (or tortillas if using). 2 tbsp of bean mix, top with sour cream, cheese and crispy onions. Yummy!
Oh yum! I wanted to try broccoli rice in my new KitchenAid mini Food Processor and then decided to turn it into little fitters, these were super tasty and so nutritious. These are freezeable so you can make a large batch for later in the week.
Makes 8
200g Broccoli – fresh
1 egg
80g Gram Flour (Chickpea Flour), you can use almond flour or plain flour too.
30g shredded cheese (I used Le Gruyere but parmesan would be nice too)
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp mixed pepper
1 tsp onion granules
1 tsp garlic granules
In a bowl add flour, salt, pepper, paprika, onion and garlic granules, cheese, flour and egg, mix together
Blitz the broccoli in a food processor and add to the mixture, bring together. If its a little too sticky, just add in some extra flour.
Taking a ladle, scoop some mixture and place into a hot pan with a little oil or Crisperplate (if using), cook for about 4 minutes on each side or until slightly browned. You could also bake in an oven at about 200 deg for about 20-30 minutes.
Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.
Serves 9
Spray Fry oil or veg oil
1 red onion, sliced finely
200 g curly kale
200g cabbage – cut into ribbons and chopped
2 tsp garlic granules
1 tsp ground fenugreek
1 tsp turmeric
8 large eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp greek yoghurt, I used low fat
2 small handfuls of cranberries
40g pine nuts
200g feta cheese
Salt & pepper to taste
Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
Add in the cranberries and pine nuts, stir through.
Once the greens mix is cooled add to the egg mixture little at a time and mix through.
Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.
Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.
This will keep in the fridge for 2-3 days and you can also freezer any leftovers.
I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
Serves 3-4
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
200g Houmous
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
Place cauliflower onto the rack and cook for about 45 minutes.
Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.
This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.
Serves 2
250g potatoes – skin on and cut into small chunks
200g Turnip – cut into small chunks
1 white onion – finely sliced
1/2 green cabbage – finely sliced
Salt & Rainbow pepper (or black pepper)
1 egg yolk
40g low fat cheddar cheese
Preheat the oven to 200 deg
Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
Bake in the oven for 15-20 minutes.
Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)
Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was. I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!
Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s
Serves 2 (main dishes)
1 large sweet potato – cut into small chunks
1 large red onion – cut into wedges
2 Carrots – cut into small chunks
1 x red & 1 x yellow pepper – sliced thickly
1 Cauliflower – cut into small florets
2 Parsnips – cut into small chunks
4-5 asparagus
1 x 400g tin chickpeas
1 x 200g tin tomatoes
2 large heaped tbsps of Rose Harissa Paste
1 tbsp oil
Coriander
Salt & pepper to season
Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
Preheat oven to 200 deg and oil a baking tray.
Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.
Makes about 6
200g butternut Squash – sliced
200g Sweet Potato – sliced
1 medium onion – finely chopped
1 clove garlic – crushed
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried coriander
100g Spinach
Salt & Pepper to taste
Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
Serve. Yummy!
I added some potato wedges to my crisperplate at the same time for a one pan meal.
You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.
Makes 2 large portions or 4 side portions
1 can black beans
1/2 can red kidney beans
1/2 can sweetcorn
1 red onion – finely chopped
150g wholemeal brown long grain rice
300ml veg stock
2 heaped tbsp chopped tomato
1 tsp smoked paprika
1 tsp oregano
1 tsp dried chillies
1 tsp garlic powder
1 tsp cumin
salt to taste
Place everything in the steam pot and mix together. Put lid on.
Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.
Looking for healthier and more nutritious alternatives are always on my to do list, I came across this recipe from The Kitchn , I changed it up a little to my own flavours but this was truly delicious and filling.
Serves 4
Spray fry oil
1 bag (100g) baby spinach
1 Clove of garlic, finely chopped
1 tsp chilli flakes
pinch salt & pepper
4 large or 8 small tortillas
1 tin (400g) of refried beans (I always use Old el paso…I just love them)
1 Red Pepper, finely chopped
1 small tin of sweetcorn, drained
150g Cheddar Cheese, Grated
Heat the oil in a large fry pan over a medium heat. Add the red pepper and sweetcorn with the garlic and chilli and cook for a few minutes.
The add the spinach and cook until wilted. Season.
Remove from pan. Heat through the refried beans for about 4 minutes then remove from pan, set aside.
Place the tortillas on a flat surface and start to assemble. Spoon the refried beans on covering half of the tortilla, then the cheese, then the spinach mix the fold in half.
Wipe the fry pan with a dry cloth and place each tortilla in pan a cook on each side for about 2-3 minutes until browned and crispy. Repeat until all cooked.
Remove and cut the quesadillas in half and serve. Yummy!
I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!
1 x roll of puff pastry (shop bought)
2 eggs
2 large spoonfuls of ricotta cheese
1 large spoonful of parmesan cheese
1 tsp nutmeg
pinch salt
handful of grated Mozzarella cheese
1 tsp oregano
1 courgette
1 red pepper, green pepper
1 carrot
1 red onion
tsp olive oil
Roll out pastry and place onto preheated crisper plate. (or tart tin)
Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
Spoon cheese mixture into the pastry tin or plate evenly
Sprinkle the red onion evenly over, place the pepper circles into mix.
Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
Glaze with olive oil on top of vegetables
Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes
Tonight I was using up leftovers, I hate seeing any food go to waste….lol!
With a sweet potato and 1/2 can of mixed beans, I decided on a burgers, my first time at a sweet potato burger too. It was absolutely delicious.
Makes 2
1 sweet potato
1/2 can of mixed beans ( I used five bean salad)
1/2 garlic clove
1 tbsp olive oil
1/2 tsp chilli flakes
1/2 tsp ground smoked paprika
1/2 tsp ground coriander
1/2 tsp salt
black pepper and nutmeg to taste
1 tsp maple syrup
2 tbsp flour to help bind
1 tsp sesame seeds
Cook the sweet potato, you can roast in an oven or boil them, I preferred to steam cook them as it keeps more of the flavour in. I used my fabulous Steam Accessory I got with my new Hotpoint oven. Only took 4 minutes.
Meanwhile, empty the beans and all the spices into a bowl and mix.
Then add the cooked potato to the bowl – please allow the potato to cool first. Take a masher and mash up.
Preheat the oil in a pan to medium heat.
If the mixture is too wet, add in a little flour to help bind. Take handful of mixture and make into a burger like shape.
Top with sesame seeds then cook for about 5 minutes on each.
Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.
I served with my homemade Chapati’s too…..who says a curry can’t be healthy?
Serves 2
80g Green Split peas (if you soak overnight they will cook quicker)
80g Pearl Barley
100 g spinach – fresh
200g chopped tomatoes
1 red onion – finely chopped
1 clove garlic – finely chopped
1 tbsp Masala Paste
150ml veg stock
tbsp oil/spray oil
Method
Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
Stir in masala paste and cook for further 1 min.
Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
Stir in spinach and simmer for further 1 min
Serve with some chapati or which ever you like. Yum!
Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!
Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves youfeeling full and satisfied.
Makes for 2 large portions or 4 smaller portions if having with an accompaniment.
3 tbsp Masala Paste
1 tbsp olive oil
1 red onion – finely chopped
1 garlic glove – chopped
400g tin of chopped tomatoes
1 tin of coconut milk – I use the lighter option to make it healthier
160g Red lentils, in my house it has to be Great Scot!
1 bag of fresh spinach (about 300g)
100ml vegetable stock
Heat the oil in a pan and fry the onion for a few minutes.
Add in the masala paste and cook for another minute
Add in the tomatoes and coconut milk then bring to the boil
Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.
Serves 2
1 Cauliflower
2 garlic cloves
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp crushed red pepper
1 onion – chopped
salt & pepper to season
1 pint of vegetable broth
1/2 can of coconut milk
2 tbsp fresh chopped coriander
Pre-heat you oven to 230 deg C.
Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
Place the cauliflower onto a baking tray and bake for about 25 mins.
Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
Add in the coconut milk and stir through, using a hand blender, blend until smooth.
Cook your rice separately then once ready add to the soup and mix through.
Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to Locavore in Glasgow, the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.
Red Russian Kale.
Makes 2 Boats
2 x Courgettes – Sliced in half longways
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 chilli – chopped (red or green)
1 small piece of ginger – finely chopped or grated
1/2 tsp turmeric
about 8 strands of kale
small handful of peas and sweetcorn (I used frozen)
Juice of 1 Lemon
1/2 tsp corinader
1 tbsp coconut (dessicated or fresh chopped)
1 tbsp sesame seeds
Firstly preheat oven to 200 deg.
Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper.
Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
Meanwhile, heat some olive oil in a fry pan.
Sizzle the cumin and mustard seeds for approx 1-2 mins.
Then add in the chilli, ginger and turmeric fry for another 2 mins.
Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.
Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.
A Yummy side dish with a little spice, nice and healthy or even a small lunch.
Oh yummy! A Combination I wasn’t sure would work but it absolutely did. Love experimenting! I marinated the Tofu first to give an light spice.
Serves 2
160g Tofu (Marinated)
1 Rainbow Beetroot (I used the white Albina Verduna)
1 Rainbow Carrot (I used the purple one)
Small handful of gardens peas
Small handful of sweetcorn
60g of Camargue Red Rice
2 tbsps Olive oil
1 tbsp Balsamic Vinegar
For the marinade:
Salt
1 tsp Dried Coriander
1 tsp Paprika
1/2 tsp Ginger
1/2 tsp Turmeric
1/s tsp red chilli flakes
1/2 tsp onion granules
1/2 tsp garlic granules
Squeeze lemon juice
Water
Cook Rice as per packet instructions, 5 mins before ready add in the peas and sweetcorn to warm through.
Pre-heat oven to 210 deg. Chopped carrot and beetroot into fine slices (or you can spiralize them) and coat with Olive oil and Balsamic vinegar. Roast in oven for about 15 mins.
Mix all the marinade ingredients together with olive oil and water, coat the tofu and let it soak the spices for a few mins.
Combine the rice mix, roasted veg mix and tofu together and serve. Yummy! Serve with a lovely crisp glass of Chardonnay or Pinot Grigio!
Another amazing purchase from the Food Assembly this week, Fresh Rainbow Beetroots and Carrots….I just love the colours and design of these vegetables, makes my plate of food more exciting. I made some lovely Italian potatoes to go with these for my fantastic veg dinner tonight. So tasty, full of flavour and very, very healthy, at under 400 calories per plate it’s a winner!
Serves 2
4 small roasting potatoes – cut into 4 lengthways (like wedges)
1 yellow beetroot – sliced (just look at the lovely rings inside)
1 purple carrot – chopped into chunks
1 orange carrot – chopped into chunks
Italian seasoning
Parmesan Cheese
Olive oil
Salt & pepper
Pre-heat your oven to 210 deg.
In a roasting tin, lightly spray base with light spray oil and place the potatoes facing upward in the dish. Sprinkle with a little olive oil and Italian seasoning to desired taste, then grate a little parmesan cheese over top of potatoes.
In a separate roasting tin, place in beetroot and carrots and spread out evenly, sprinkle a little olive oil over and season with salt & pepper, nothing else, you want to taste the amazing flavours from these vegetables.
Place both in hot oven and bake for about 40 minutes.
5 minutes before ready, remove potatoes and grate a little more parmesan cheese and put back.
Want to get more veg into your life, eat healthy without compromising on flavour? This little creation ticks all those boxes, lovely little dinner after my workout at the Spin Studio.
Makes 1 serving.
1 x Courgette
50g Quinoa
50g Brown Rice
70g tin tomatoes
Black Olives – Small Handful (about 5 halved)
1 tbsp Black Olive Tapenade
1 tbsp Olive oil
Squeeze of Lemon Juice
1 tsp garlic
Ground Black Pepper
1 tsp Paprika
1 tsp Basil
Salt to taste
Pre heat oven to 210 deg.
Slice Courgette in half and scoop out centre, place on baking tray and bake for 30 mins.
Meanwhile cook Quinoa and rice as per packet, mix together
Add in tin tomatoes and mix through, heat gently
Add in the rest of the ingredients and mix through thoroughly.
Remove courgette from oven and spoon mixture into the boats…..Serve! Yummy!
Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!
Serves 2
75g Red Kidney Beans
75g Borlotti Beans
75g Cannellini Beans ( you can of course use any beans you like, even chickpeas)
2 tbsp sweetcorn
1/2 chopped red onion finely
Handful chopped parsley
Handful chopped Mint
40g Sliced Black Olives
1 tbsp Olive oil
1 tbsp white wine vinegar
1 tsp balsamic vinegar
Salt and Black pepper to taste
4/5 Kalette Leaves Chopped
Mix everything in a large bowl and serve…….Yummy!
Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.
Had to use up some vegetables in my fridge up, if you’re like me, I hate waste, and I buy loads thinking I’m going to be good this week and have veg every day….some days that doesn’t work out so I’m left with a lot. I decided to do something I’ve never tried before and simply just mash it all up. Wanted to add some flavour and decided a Mediterranean flavour should be o.k.
Makes 1 Pepper
1 x Orange Pepper – Roasted and cut in half
2 x Carrots
Handful Broccoli (approx 50g)
30g Green Beans – chopped
2 tbsp Tomato Passata (I had some left in my fridge thought I’d chuck in it to help bind)
1 tsp basil
1tsp oregano
1 tsp spiced crushed red pepper (my fav from Costco), this gives a lovely kick!
Pre-heat oven to 220 deg. Cut pepper in half and spray with oil, place in a foil lined baking tin and bake in oven for 20 minutes.
Cook vegetables either boil or steam, I always steam as it’s healthier and much more tastier.
Once vegetables are cooked, place in a food processor or blender with the passata and herbs n spices until mix through.
Once peppers are ready remove from oven and fill with the veg mix. Serve. Yummy!
Of course you can tailor to your own tastes with any vegetable and any type of spice and herbs, the list is endless.
I do like it when you get a success in the kitchen! Happy Days!
Well I was Opting for a Spicy Weekend this weekend………………….(naughty…naughty!)……..and this polishes off my Sunday. Delicious and filling Soup with a bit of spice!
Serves 2
1 Sweet Potato
1 tsp ground coriander
4 spring onions
1 red chilli
1 tsp olive oil
Handful of tortilla chips (I used Doritos with a hint of lime)
15g fresh coriander
400g ripe tomatoes
2 gloves of garlic
1 can chickpeas (400g)
Feta cheese for garnish (optional)
Preheat oven to 200 deg. Wash and peel sweet potato, cut into 1cm cubes.
Season potatoes with salt, pepper and ground coriander, drizzle with oil and bake for 30 mins.
Meanwhile, chop the spring onions finely, slice the chilli and coriander, add to a pan with little oil and fry for about 2 mins.
Crush into the pan the garlic, cut tomatoes into quarters then add in to pot.
Tip in the chickpeas with juices and top up with 500ml of boiling water, bring to a simmer, cover and cook for 20 mins.
After 20 mins, remove from heat and mash up the tomatoes. Add in the sweet potato and crush in the tortillas, mix through, season well and serve. Garnish with fresh coriander and feta if chosen. YUMMY!!!
I cheated a bit with the dahl and bought ready cooked lentils, if using from scratch it can take 2-3 hours of cooking.
Serves 2
For the Lentil Dahl
1 x packet of Green lentils (250g)
1 tsp ginger
1tsp garlic
1tsp olive oil
1 tbsp chilli
200g chopped tomatoes
1 tbsp unsalted butter
1 tbsp Tamarind paste (or you could use Kasoori methi)
Pour oil into a pan and heat, add in ginger, garlic and cook for 1 min.
Add in the butter and let melt, add in the tamarind paste and chilli and mix through, then add in the lentils and chopped tomatoes. Mix through and heat for 4-5 mins. Ready to serve.
For the Masala Potato Curry
300 salad potatoes
1 tbsp olive oil
200 g chopped tomatoes
1 red chilli chopped
1tsp ground coriander
1 tbsp cumin
1 medium onion chopped
2 tbsp fresh coriander for garnish
Wash and chop potatoes into 2cm cubes.
heat oil in a pan, add in cumin. coriander and onion, cook for 5 mins.
Add in the chilli and potatoes and season with salt and pepper
Add 200ml of water, cover and cook for 8 mins
add the chopped tomatoes and cook uncovered for 7 mins or until tender
Ready to serve, then garnish with fresh coriander
If you don’t like it too spicy, use 1/2 chilli and 1tsp cumin instead.
2 Medium potatoes – peeled, chopped and cooked (boiled)
1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)
1 large handful of Spinach – chopped very finely
4 basil leaves – chopped finely (or 1 tbsp dried)
1 tbsp Lemon Juice
1/2 tsp sesame seeds
1/2 tsp Thyme
Salt & Pepper to taste
2 tbsp Plain Flour
Spray oil
Preheat oven to 200 deg.
Mash up potatoes finely .
Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste.
Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
Roll the balls in some flour and place on an oiled baking sheet.
Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!
I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.
Serves 4
Salad:-
Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.
Spiced Aubergines:-
3/4 Aubergines (Halved)
1 garlic clove
Olive oil (2 tbsp)
1 tbsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp chilli powder
1 tsp garlic
Salt and pepper to taste
Pistachio Yoghurt:-
6 tbsps Pistachio’s
Handful of fresh mint
250g natural yoghurt
1 tbsp olive oil
Method:-
1. Preheat oven to 220 deg.
2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.
3. Mix up aubergines spices and dust over then cook for a further 5 mins.
4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.
5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.
6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.
7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.
you can of course make a big batch and freezer for later.
Red Russian Kale.
THE WEE CALEDONIAN COOK 
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