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Lentil and Bacon Soup

Hi all,I hopLentil and Bacon Soupe you are all taking care and staying at home. Today I made a lentil and bacon soup using things I had in my store cupboard.Ingredients
1 litre chicken or vegetable stock
1 litre water
Black pepper
2 cups red lentils
1 pkt smoked pork bones
2 medium onions
Olive oilMethod
Add 2 teaspoons olive oil to the pan.
Chop the onions small and cook for 5 minutes until the onions are translucent.
Add the pork bones and lentils. Stir well to combine.
Add salt and black pepper.
Add the stock and water.
Cook on medium heat for 40 to 50 minutes.
Remove the pork bones and take any meat off. Return it to the soup.
Serve with flatbread, heated for 1 minute and chopped into pieces.Delicious, easy.

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Vegetable Patties

1 x 400g tin beans (I used bertolli beans but you can use kidney, black bean, chick peas), drained
1/2 tin sweetcorn, drained
1 small bunch coriander, chopped with stems
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp smoked paprika
1 tsp minced garlic
Zest of 1 lemon
2 to 3 tablespoons plain flour
Canola oil for shallow frying or oil spray for baking in the oven.Method
Mash the beans using a potato masher or fork and leave some big bits for texture.
Add in the herbs, spices, minced garlic, lemon zest and flour and mix.
Form into patties and place in the fridge to rest for at least 30 minutes covered. Separate each one with wax paper to avoid them sticking.
Shallow fry in canola oil or line a baking tray with wax paper and spray on each side with oil. Bake at 180 until golden and heated through.Have as a burger or with a salad or veggies.

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Lamb Kofta with Pickled Red Onion and Yoghurt and Garlic Dressing

Ingredients
500g lean lamb mince
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 tsp dried mint
1 tsp dried coriander
1 tsp harrisaMethod
Add the lamb mince and spices into a bowl and mix well with gloved hands.
Shape the kofta onto skewers and place in fridge to rest for 30 minutes.
Grill on the BBQ or in the oven until brown on the outside and slightly pink inside. Spray oil if you need to.Pickled Red Onion
Slice the onion, cover with white vinegar and store in an airtight container for up to a week.Flatbread
As per posted recipe

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Falafel

Ingredients
2 cups dried chick peas (no tins), soaked overnight in water
1 large white onion
1 large bunch coriander, stalks as well
1 large bunch parsley
2 tsp garlic, minced
1 green chilli, seeds removed
1 tsp ground black pepper
4 tablespoons chick peas flour
1 tsp ground cumin
1/2 tsp ground cardamom
1 tsp salt
1 tsp bicarbonate of soda
Canola or vegetable oil for fryingMethod
Soak the chick peas overnight then drain and rinse well.
Add all the ingredients into a food processor except the canola/veg oil.
Blitz to a wet sand consistency (add more chick peas flour if needed) It should be wet enough to mold but not soggy.
Place into a bowl, cover and leave in the fridge for an hour.
Roll into balls or form patties if preferred
Deep fry until golden and crispy
Serve with a salad or wrapped in your homemade flatbreads. Drizzle with your fav sauce.Sauce
1 cup greek yoghurt
Juice and zest of 1 lemon
1 tsp minced garlic
1/2 tsp salt
1/2 tsp black pepper

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Beef stew and Herb Dumplings

1.5kg beef, cubed (I used Blade and Brisket)
4 medium swede, cubed
6 large carrots, thickly sliced
1 tin sweetcorn, drained
2 cups plain flour, seasoned with salt and pepper
2 large onions, sliced
1litre beef stock
1kd potatoes, cut into large chunksDumplings
250g self raising flour
140g cold butter, cubed
Fresh basil , as much as you likeMethod
Season the flour in a large bowl and toss the cubed beef through it. Shake off the excess flour and add to the slow cooker. Discard the rest of the flour.
Add the chopped onions and pour the stock over the top. Stir to combine. Cook on high for 5 hours.
Add the potatoes, swede and carrots and reduce to medium heat to 5 to 6 hours or until the sauce has thickened and the vegetables ate cooked and softened. ( time is dependent on your slow cooker)To make the dumplings (suet free)
Sift the flour into a large bowl, add the cubed butter and rub together using your fingertips until it resembles breadcrumbs. Add the fresh basil and a tablespoon of water at a time until a ball of dough forms.
Pull enough dough off to form a ball (makes 8 to 10)
and place on top of the stew for about an hour.
Serve.
Comfort food at it’s best …..Yum!

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Berry Acai Bowl

Ingredients
1 medium banana, frozen
1 cup frozen raspberries
125ml coconut water
1 medium banana

1 tablespoon acai powder
3 medium strawberries
1 handful frozen raspberries
1 tablespoon dessicated or shaved coconut
1 tablespoon chia seeds
1 tablespoon vanilla protein powder

Method
Blitz the 1 cup of frozen raspberries together with the frozen banana, protein powder, acai powder and coconut water until it forms a thick creamy texture. Add the coconut water a little at a time as you may not need it all.
Pour into a bowl and smooth out.
Sprinkle the coconut on top then slice the strawberries and banana and place around the edge.
Add the handful of frozen raspberries in the middle.
Finish of by sprinkling the chia seeds over the top.

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Thai Green Fish Curry (slow cooker)

Ingredients
3 teaspoons green curry paste (homemade or shop bought whichever you have time for)
1 large white onion
8 spring onions, sliced
2 red chillies, diagonally sliced
300g snow peas, diagonally sliced
300g button mushrooms, thickly sliced
1kg white fish (I used Hoki fillets as they are nice and thick)
1 tin 400ml coconut milk
500ml vegetable stock
2 large limes, zest and juice
Fresh parsley
Fresh coriander
2 teaspoons garlic, minced
1 teaspoon ginger, minced.Method
Turn your slow cooker onto low.
Add all the chopped ingredients and stir well.
In a jug add the vegetable stock, coconut milk and green curry paste and whisk to combine. Squeeze in the lime juice and zest.
Pour into the slow cooker and stir through the vegetables.
Add the fish chunks on top and stir gently through.
Add 2 teaspoons chopped parsley and 3 teaspoons fresh coriander.
Leave to cool for 3 to 3.5 hours.
Serve with coconut rice.