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Recipes

RED LENTIL CURRY

By Cooking, Recipes, Vegan No Comments

I have been making this for years and it’s so easy I wanted to share it. I have tweaked and changed the original recipe and now find this is the quickest, cheapest and tastiest option. Suitable for freezing too.

Serves 4
INGREDIENTS
1 teaspoon rapeseed oil
2 onions, finely chopped
10g fresh grated ginger or 2 teaspoons of minced ginger
10g grated garlic or 2 teaspoons of chopped garlic
200g dried red lentils
300ml vegetable stock
1 teaspoon chilli powder (leave out if you want a milder version or for children)
1 teaspoon cumin
1 teaspoon garam masala
1 tin of chopped tomatoes (400g)
1 tin of coconut milk (400g)

METHOD
Heat the rapeseed oil in a large pan and add the onions. Then cook on a medium heat until softened and translucent.
Add the garlic and ginger and cook for a further 2 minutes.
Then add the spices and mix with the onions, then add the lentils and mix until coated.
Add the chopped tomatoes, coconut milk and vegetable stock and stir.
Reduce to heat to low and simmer for about 20 minutes, stirring occasionally. If the mixture looks like it is getting too thick then add some more water. You know it’s ready when the lentils have softened and the curry is a thick consistency.
Serve with rice, couscous, quinoa, naan bread, poppadoms or even potato wedges. A dollop of yoghurt and some coriander go well too.

PICKLED BEETROOT

By Food for thought, Recipes No Comments

Another one from Dad. Not gonna lie, grating beetroot is messy but the end result is worth it. Great on crackers with cheese or as a topping on a burger. Also a very thoughtful gift.

INGREDIENTS
3 medium beetroot, grated⠀
1 1/2 medium onions, thinly sliced⠀
250mls cider vinegar⠀
1 teaspoon rapeseed oil⠀
Salt⠀
Black Pepper⠀

METHOD
Cook the onion in the rapeseed oil on a medium heat until it’s caramelised. ⠀
Add the beetroot, vinegar, salt and black pepper and bring to the boil.⠀
Simmer for around 30 minutes until most of the liquid has disappeared.⠀
Spoon into jars and keep in the fridge.⠀

TOFU UDON NOODLES

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Honestly one of the best stir-fry dishes I have ever made. Firstly with chicken and then with tofu. The spices and sauce mix definitely make it super tasty.

Serves 2
INGREDIENTS
300g tofu OR 2 chicken breasts, diced
1 small onion, roughly chopped
3 cloves of roasted garlic
A handful of spinach
6 brussel sprouts, quartered
4 small florets of broccoli, roughly chopped
15 green beans, trimmed and halved
Udon noodles (2 x 200g packs)
1 teaspoon ground coriander
1 teaspoon nutmeg
Black pepper
1 tablespoon fish sauce
2 tablespoons soy sauce
Small handful of coriander roughly chopped
Rapeseed oil
Sesame seeds/pumpkin seeds

It’s the roasted garlic that makes the difference here. I know it sounds like a lot of effort but it’s quite simple to do. Get a whole bulb of garlic and put it in the oven for about 20 minutes at 180C. Throw the bulb in the oven whilst you are cooking something else.

METHOD
If using tofu: In a wok (or similar shaped pan) fry the tofu in a teaspoon of rapeseed oil until golden brown and remove.
If using chicken start here: In a wok (or similar shaped pan) fry the onion and roasted garlic until softened in a teaspoon of rapeseed oil (about 5 minutes).
Add the diced chicken and fry until it has some colour
Add in all the veggies, spices and sauces.
Stir fry until the veggies are cooked, roughly 5-8 minutes.
Cook your noodles as per the packet instructions. This is usually to boil them for 2 minutes.
Drain. Then add them to the stir fry pan. And add in the cooked tofu if using.
Mix until everything is combined.
Serve topped with sesame or pumpkin seeds and coriander leaves.

SCRAMBLED TOFU

By Breakfast, Cooking, Recipes No Comments

I know so many people want to cook tofu but don’t know how. So here’s a really simple and quick way to use it which works for breakfast on toast with baked beans or lunch with a salad or in a wrap. This will also keep in the fridge for 3 days.

INGREDIENTS
1 x 280g pack of firm tofu (plain of smoked)
1 x tomato
Spinach or greens of some sort
1 teaspoon of chopped garlic
1 x teaspoon rapeseed oil
Mixed herbs
2 x tablespoons Worcestershire sauce
Salt & black pepper

METHOD
Roughly chop the tomato and shred the spinach or greens. Thickly slice the tofu.
Heat a frying pan over a medium heat with 1 teaspoon of rapeseed oil. Lightly fry the garlic for 1-2 minutes.
Add the tomato and mix, cook gently for 1 minute.
Turn the heat to low.
Crumble the tofu into the pan and stir.
Season with mixed herbs, Worcestershire sauce, salt and pepper. Cook for 5 minutes over a low heat.
Stir through the spinach or greens.

WHOLE BAKED CAULIFLOWER

By Cooking, Recipes, Vegan No Comments

A few weeks ago we had a cauliflower to use. The BBQ was on so I took a chance and it worked.

INGREDIENTS
1 x cauliflower
Chilli oil
Garlic
Salt & pepper

METHOD
Place the cauliflower in a large roasting tray.
Marinade with some chilli oil and pre chopped garlic, then season with salt and pepper.
Bake at 200C for around 45 minutes. (Also works in an oven).

Either break up and serve warm or chop, keep in the fridge and use in salads/wraps throughout the week. When I baked this one in the oven I had some bulbs of garlic in the fridge so threw them in too.

CHUCK IT ALL IN CHICKEN TRAYBAKE

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I make this at least once a week, purely because it takes no time at all and uses up loads of leftover veggies. Plus it’s a pretty balanced meal too.
Serves 2

INGREDIENTS
4 chicken thighs
1 medium potato
½ large sweet potato
½ courgette
1 red pepper
½ onion
Chopped garlic
Paprika
Turmeric
Rapeseed oil
Salt & black pepper

METHOD
Marinade the chicken in the garlic, paprika and turmeric for 2 hours or overnight if you can.
Preheat the oven to 180C
Slice the courgette into fairly thick slices
Chop the potato and sweet potato
Roughly chop the pepper and onion
Place all the veg into an oven tray, season with herbs, salt & pepper and a dash of rapeseed oil.
Make four spaces for the chicken thighs and place them in the tray too
Bake for 20 minutes.
Stir the veg to ensure it is brown on all sides.
Increase the oven temperature to 200C and bake for another 20 minutes.
Serve and enjoy.

MUMS CREAMY CHICKEN RISOTTO

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Mum is a lover of really easy meals. And being a mum myself I now know why. This isn’t like the traditional risotto you have to continuously stir, it’s adapted so you can out the lid on and come back when it’s pretty much done.

INGREDIENTS
1 tbsp rapeseed oil
2 medium chicken breasts (roughly 500g)
1 onion
350g arborio rice
1 packet of chicken flavoured cup of soup
1/2 a chicken stock cube
4 cups of boiling water (1L)
1/2 cup of frozen peas (100g)
1/2 cup of single cream
Black pepper
Dried mixed herbs
Parmesan cheese

METHOD
Heat the oil in a large pan over a medium heat.
Brown the chicken and onion with some black pepper and dried mixed herbs.
Add the rice and stir for 1 minute.
Add the cup of soup mix, stock cube and water. Stir.
Turn down the heat, cover and simmer for 15 minutes. Stir occasionally to avoid sticking.
Add the peas and cream and cook uncovered for a further 5 minutes. If the risotto is starting to stick, loosen with a dash of extra water.
Serve with a sprinkle of black pepper and grated parmesan cheese.

ICED COFFEE SHAKE

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Due to popular demand. And endless sunshine. It’s an easy one

INGREDIENTS

1 scoop vanilla protein (whey or vegan)
Ice
150ml milk of your choice
Water
Coffee

METHOD
Boil the kettle
Melt 1 teaspoon of coffee with a dash of water
Put all ingredients into a blender
Blend

SUMMER SHAKE

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I’m always asked about protein shakes. Yes they are a healthy part of our diet and can be a convenient way to get protein in. Here’s a quick recipe. This one works best with a fruit flavoured powder.

INGREDIENTS

Ice
Water
1 scoop banana whey
Handful of spinach
2 pineapple rings
Semi skimmed milk

METHOD
Blend

CHICKEN BROWN RICE

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This recipe has been shared with us from a friend @supasparks It’s the perfect one pot meal and you can up the spice if you like it extra hot. Or drop it right down if you if you’re kids aren’t a fan. It makes enough for 4 generous portions.

INGREDIENTS

6 chicken thighs, skinless & boneless, diced
1 mug of white basmati rice
2 mugs of tap water
2 medium onions, roughly chopped
1 medium tomato, roughly chopped
1 tsp chilli powder
2 tsp salt
1/4 tsp cinnamon
1/4 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander

METHOD

In a large pot (preferably oven proof with a lid) fry the onion in a teaspoon of oil until it’s gone black. It will also leave a residue on the pan. It’s not burnt just blackened.
Add the tomato, ginger and garlic and cook for around 8 minutes.
Preheat the oven to 180C.
Add the chicken, salt and chilli powder and cook for a further 10 minutes.
Add the water and bring to the boil.
Then add the spices.
Rinse the rice under warm running water until it runs clear.
Add the rice to the pot. Stir.
Cover the pot with the lid or tin foil.
Place in the oven for around 20 minutes. Remove and check, if it’s a little dry add a dash of water to loosen.
Serve with mango chutney and mint yoghurt.