There are certain recipes which just kinda stick around for generations. They may get tweaked along the way but in essence they remain the same. That’s the future I predict for this ‘BBQ Bangers’ Sausage Casserole recipe which I enjoyed as a child and my […]
Month: January 2018
Winter and soup go together hand-in-hand and this Winter Vegetable Soup is a fantastic way of using some of the cheap and plentiful veggies which are so easy to pick up at this time of the year. This soup is absolutely packed with variety […]
When I was asked to sign up to the No Waste Within campaign I had no problem saying ‘yes!’ because it epitomizes not just the way I feel about food waste when blogging, but food waste completely.
No Waste Within is a campaign started within the food-blogging community to cut down on the amount of, and ultimately eliminate, food waste created by the development, cooking, styling and photographing of recipes. In the case of The Happy Food Kitchen I can assure you all the food you see on this blog and also my Instagram was completely eaten by my family or visiting friends. I only make and snap food which we really eat – in fact most of the time it’s hard to get a picture of it before someone tucks into it! I don’t employ any special techniques to make my photos such as hairsprays for shine and non-edible bulkers. I want you to make my recipe and end up with a same plate of food as you see on my site.
You may also notice me referring to freezing or using up leftovers – because that’s what I really do! If I have rice leftover from a meal I freeze it for a quick side next time or make vegetable fried rice for the kids with it. If there is mash spare then it will be used as a pie topper or in fish cakes. Either way it won’t go in the bin. Look out for more compilation posts from me detailing this.
I also make sure to check the contents of my fridge before shopping and meal planning. This way I can construct meals around what food is close to its use-by date or needs to eaten. Often this means throwing a lot of it together to make a soup or curry. Often these inventive meals are actually my favourites! Far from being a problem, I think approaching food which needs to be used is inspirational and forces you to think outside the box a little.
I am more than happy to sign up to the following pledge:
“I promise that no food waste was created by the development, cooking, styling and photographing of this recipe and that, where it wasn’t possible for me to enjoy it myself, I have redistributed, re-purposed, retained or recycled the food.”
There are certain dishes which really feel like they nourish your soul – and this Vegetable Laksa is one of them. The Malaysian spices and flavours take you to a warmer place and there is something comforting about the creamy but clean soup-sauce.
Although this looks like it has a lot of ingredients don’t be put off, they can all be found in supermarkets. Because you blend the paste it is actually just a case of shoving in all the ingredients and blitzing it. And most of the veggies don’t even need peeling! You can use what you have to hand in the fridge, a brilliant way of using up smaller amounts of veg. So if you don’t have something in this list don’t worry – just sub in something else! This also means you can use up seasonal veggies too.
Vegan (if you leave out the fish sauce) and gluten free it’s a brilliant dish to make for friends and you can adjust the chilli heat to suit so it’s also brilliant for kids too. If you want to make it for the family then keep the chilli content of the paste low and provide chopped fresh chilli for everyone to add at the table. You could also add tofu, prawns, shredded meats too, whatever you have or fancy!
- 200g rice noodles, cooked according to the pack instructions
- 1 tablespoon oil (coconut or sunflower are best)
- 800ml vegetable stock
- 400ml can of coconut milk
- 4 spring onions, trimmed and peeled and cut into ½ inch pieces
- 1 tablespoon nam pla (Thai fish sauce) optional
- 1 carrot, made into ribbons using a vegetable peeler
- 60g mange tout
- 75g mini sweetcorn
- 1 small red pepper thinly sliced
- A handful of chopped coriander for garnishing
- For the sauce
- 4 small cloves of garlic
- 1 inch of root ginger, peeled
- zest of one lime
- juice of 1 ½ limes (serve the remaining half in wedges on the table)
- 1 stick of lemongrass
- 2 teaspoons ground turmeric
- 1 teaspoon brown sugar
- 1 small bunch of coriander
- 2 red chillis, seeds removed (add more if you like it hot)
- Step 1 Make the sauce by blitzing all the ingredients together in a blender (I use my Nutribullet) or food processor.
- Step 2 Fry off the resulting paste in the oil in a hot saucepan for a couple of minutes, stirring all the time.
- Step 3 Add the vegetable stock, coconut milk, fish sauce if using to the pan. Simmer on a low heat for 10mins.
- Step 4 Add all the vegetables and cook for another couple of minutes. You want the veggies to be slightly softened but still crisp.
- Step 5 Divide the noodles between bowls and then ladle over the sauce and vegetables. Garnish with more coriander and a wedge of lime, some fresh chopped chilli too if you want to add more heat.
Seeds are so often overlooked but are such an amazing source of B vitamins, omega fatty acids and trace minerals – including the immunity boosting zinc which is handy at this time of year. They also add a depth of flavour and delicious crunch to […]
If you can start the day right you are more likely to make good choices for the rest of it. But lots of people struggle with breakfast as they don’t like traditional breakfast foods or feel they don’t have time to make anything while rushing out the door. That’s where these easy meal prep, sugar-free Carrot Cake Breakfast Muffins are brilliant because they are ready to go – and who doesn’t want to eat cake all day!
I like to pop these beauties into the kids lunch box as well as mine as they travel so well. They contain three fruits and one vegetable to provide sweetness and moisture as well as a nutrient and fibre boost. The spelt flour is wholesome and boosts the nutritional value of the muffins while keeping them light. Spelt flour is packed with, fibre, protein and lots of minerals and vitamins including iron, magnesium, zinc and B vitamins. Together with the oats this will keep you feeling fuller for longer. Make these vegan with an egg substitute and nut milk.
I find these are released better in a silicone muffin case or baking parchment ones rather than plain paper cups – the low fat content means they have a tendency to stick to the paper a little.
Sugar-free Carrot Cake Breakfast Muffins
- 60ml oil of your choice
- 100ml milk
- 2 beaten eggs
- 150g grated carrot
- 1 small apple, skin on grated
- 1 ripe banana, mashed
- 100g apple puree (you can use apple sauce but remember it will likely have added sugar)
- 200g spelt flour
- 50g porridge oats (the fine rolled variety)
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 100g raisins
- Step 1 Pre-heat oven to 190c/375f and prepare muffin tin with 12 liners.
- Step 2 Mix together all the wet ingredients in a bowl.
- Step 3 In another bowl combine the dry ingredients.
- Step 4 Mix the wet with the dry a little at a time until well mixed.
- Step 5 Divide between the muffin cases and bake for 30-35min, until a knife or skewer comes out clean.
I was happy to lend some tips to Good Housekeeping on how to pimp up your soup to make lunchtime more interesting in a flash. I am a big fan of sprinkling, topping and the brandishing of condiments over many basic dishes to both elevate […]