Harissa Spice Beef Soup

A Bowl of Harissa Spice Beef Soup

A Moroccan inspired recipe and perfect for coming into the Winter months, it’s hearty, filling and warming. It is also a great batch cook recipe, make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.

Serves 4

300g Scottish Steak Mince (or any good quality beef mince)

1 Red Onion – chopped

1 Garlic Clove – crushed

400g Tin Tomatoes

1 tbsp Gram Masala

2 tsps Harissa Paste

1 litre Beef Stock

250g Puy Lentils (I used the pre cooked ones from Merchant Gourmet, my fav)

1 tbsp Dried Coriander

150g Spinach, chopped

1 tbsp Olive Oil

Salt & Pepper

  1. Heat a little oil in a casserole dish on medium to high heat, add the mince with seasoning and brown, about 6-8 minutes, remove with a slotted spoon.
  2. Add the onion and garlic and cook for a few minutes until softened. Add in the Gram Masala, Harissa Paste and stir, next add the tin tomatoes and cook for about 5 minutes to reduce down slightly.
  3. Return the mince to the pot with the beef stock, bring to the boil then simmer and cook covered for about 30 minutes.
  4. Add the lentils, spinach and coriander to the pot and cook uncovered for 10 minutes.
  5. Serve into bowls.


Black Pudding, Beetroot & goats cheese salad

Black Pudding, Beetroot Salad & Goats Cheese Salad

I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

Serves 2

4 large Beetroots – Cooked and Sliced into bite size chunks

60g Goats Cheese

4 Slices of Black pudding

1 tbsp Balsamic Vinegar

Pinch salt

1 tsp Mixed Herbs

Handful of Spinach – chopped

Sunflower & Pumpkin Seeds to top

  1. Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
  2. Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
  3. Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
Plate of Black pudding, Beetroot & Goats Cheese

Chorizo, Chickpeas & Spinach Chilli

Chorizo, Chickpea and Spinach Chilli with rice

I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?

This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).

Serves 2

200g chickpeas

200g chopped tomatoes

80g chorizo – sliced or cut into bite size pieces

1 brown onion – chopped

1 yellow pepper – chopped

Handful of Spinach – chopped

1 tsp chilli flakes

1 tsp garlic granules

1 tsp basil flakes or fresh leaves to serve if you have

Salt & pepper to taste

100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)

  1. Spray a pan with oil and heat on a medium to high heat
  2. Brown onions in pan for a few minutes
  3. Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
  4. Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
  5. 1 minute before serving, add in the spinach and basil flakes, mix through. Season
  6. Serve on a bed of rice. Yum!
Plate of Chorizo & Chickpea Chilli


Roasted Red Pepper Chicken Curry

Roasted Red Pepper Chicken Curry

This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!

Serves 2

2 small or 1.5 large chicken breasts – chopped into bitesize pieces

1 jar roasted red peppers

1 can coconut milk (full fat for more flavour)

1 tbsp harissa paste

Spray oil

1 red onion chopped

1 tsp curry powder

100g Spinach – I chopped finely

Seasoning (salt & pepper)

  1. Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.

2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.

3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.

4. Add in the chopped spinach and mix through cooking for about 2 minutes.

5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.

6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.

This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.


Sweet Potato & Peanut Butter Gratin

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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

 

  1. If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
  2. Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.                                              20200210_122807
  3. Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.                              20200210_123350
  4. Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.                                                                                          20200210_124357
  5. 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.
  6. Serve.

 

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Harissa Cauliflower & Chickpea Curry

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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

 

  1. Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
  2. Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.                                                                                                            20200208_143732
  3. 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.
  4. 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.            20200208_151953
  5. Serve with some Bulgur wheat or rice for a filling meal.

 

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Mini Loaded Potato Jacket Bites

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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

 

  1. First wash potatoes and prick with a fork
  2. Place onto the Crisperplate or Microwave dish.
  3. Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
  4. When ready remove and allow to cool slightly
  5. Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
  6. Place butter and spinach into potato bowl and mix through & season
  7. 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!
  8. You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.

 

 

 

 


Sweet Potato & Butterbean Tikka Masala

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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

 

  1. 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.
  2. Add the tomato puree and lemon juice and mix
  3. 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.
  4. Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
  5. 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.
  6. Serve and enjoy! I served with some rice and some chopped fresh coriander.

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Cheese ‘n’ Ham Omelette

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I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.

Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.

 

Makes 1

3 eggs

30g Gruyere Cheese, grated

30-40g Ham Hock shredded

1 tsp nutmeg

1 handful of spinach

Salt & pepper to taste

 

  1. Heat some spray oil in a fry pan on medium heat
  2. Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
  3. I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
  4. Remove and serve. Yum!

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Pumpkin & Bulgur Wheat Curry

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Are you trying to use up leftover Pumpkin from Halloween? I am…lol! Came up with this one pot curry dish, super tasty and very filling too.

You can of course change the pumpkin for butternut squash or sweet potato and it would work the same.

 

Makes 4-6 servings

500g chopped pumpkin

1 tbsp coconut oil

1 onion – diced

1 tsp dried garlic granules or 1 clove crushed

thumb size piece of ginger, diced

1/2 tsp smoked paprika

1/2 tsp ground coriander

1 tsp cumin

2 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1/2 tsp dried chilli flakes

2 tbsp tomato puree

1 400g can of coconut milk

1 400g can chopped tomatoes

400ml vegetable stock

150g Bulgur wheat

2 large handfuls of Spinach

Seasoning

 

  1. Heat coconut oil in a large pan until melted.
  2. Add garlic and onion with seasoning and fry for a few minutes
  3. Add the rest of the spices with the ginger and tomato paste and stir
  4. Add the pumpkin and stir until coated with the spice mix
  5. Now add in the coconut milk, tomatoes, bulgur wheat and stock and stir, reduce to a simmer, cover and cook for about 35-40 minutes
  6. Add the spinach, cook for a further minute and serve.

 

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