I love a crunchy slaw but sometimes the cabbage base can be overwhelming or, for some people, harder to digest. This Red Cabbage Slaw uses as salting technique for the cabbage which means the cabbage is a little softer and some of the juices have […]
If you are looking for a quick side for a curry or dal, something to dunk in your soup or to go with your meze, flatbreads are your friend. The best thing about them is just how simple they are to throw together. They are […]
There is nothing like a hot bowl of soup to make you feel nourished and this White Bean and Vegetable Soup ticks a lot of boxes when it comes to giving you a hug in a bowl.
With a good shot of garlic, it provides a boost to your immune system and the beans are a great source of plant protein. This fibre rich soup also fills you up and can be made to the consistency which suits you and your family. It also freezes brilliantly so is brilliant for a meal prep batch bake. Just double up the quantities and you will have the perfect quick meal after a cold and rainy walk or when you haven’t had time to cook.
If you are looking for the perfect quick to make accompaniment try my Wholemeal Soda Bread!
White bean and Vegetable Soup
- 1 onion, finely chopped
- 1 leek, finely chopped
- 2 carrots, finely chopped
- 2 sticks celery, finely chopped
- 2 tbsp olive oil
- 500 g cooked or tinned white beans, such as cannellini beans
- 150g mushrooms, peeled and finely chopped
- 4 cloves garlic, minced
- 750 ml of vegetable stock
- 2 bay leaves
- salt and pepper
- Step 1 Cook the leek and the onion in the oil with the lid on for around 10 minutes, until it’s soft. Then add the celery and carrot, stir well, replace the lid and cook for another five minutes.
- Step 2 Add the finely chopped mushrooms and minced garlic, stir and cover again and cook for another five minutes.
- Step 3 Add the bay leaves and the stock. Give a good grind of black pepper and a pinch of salt, cover and cook for 15 minutes.
- Step 4 Check the vegetables are cooked and remove the bay leaves. You can leave the soup chunky or using a stick blender blend till around quarter of the soup is smooth. If you prefer your soup smoother then feel free to blend further or until the soup is completely smooth.
I love a fritter as a freeze-ahead meal prep item to use for impromptu dinners, packed lunches, picnics and as a veggie packed side, so these Indian Style Sweet Potato Fritters are a total winner. If you have any random root veg laying around you […]
Need bread and need it fast? Knocking together a soda bread is faster than going to the shops! This one doesn’t even have buttermilk so really can be made with everything you have in the house. It couldn’t be easier. This is a basic 100% […]
Rather than have to make a breakfast on Christmas Day enjoy this delicious Christmas Granola which is amazing with coconut or Greek yoghurt. It has all the smells and tastes we associate with the festive season – and of course a hint of chocolate! You can adapt the additions to suit your tastes of course. This also makes a fab Christmas gift if you are making your own foodie presents this year. Be warned though, it will be hard to let go of…
- 6 cups economy style oats
- 2 cups jumbo oats
- 2 cups flaked almonds
- 1 cup sunflower seeds
- 2 tsp ground cinnamon
- 2 tsp mixed spice
- Zest of one large or 2 small oranges
- 1 cup sunflower oil
- ¾ cup maple syrup
- 1/2 cup white chocolate drops
- 1/2 cup dark chocolate drops
- 2 cup mixed dried berries – I use raisins, cranberries, sultanas, cherries, blueberries
- Step 1 Preheat oven to 180°c / 160°c Fan / 350°f / Gas 4.
- Step 2 Take the oats, almonds, seeds, spices, orange zest in a large bowl and mix well.
- Step 3 Stir in the oil and maple syrup so everything is coated.
- Step 4 Line three large baking trays (I use reusable silicone liners) then spread the mixture so it is not thick and is evenly spread.
- Step 5 Bake for 20mins and stir then return to the oven for a further 5-10mins.
- Step 6 Remove from the oven and allow to cool on the trays.
- Step 7 When completely cold stir through the chocolate chips and dried fruit.
- Step 8 Keep in an airtight container.
These waffles are great to make ahead for a special breakfast, quick sweet snack or dessert. You can eat them hot from the waffle plate or simple reheat in the toaster! Toppings can be as lavish or simple as you like from coconut yoghurt, berries […]
As the national flour hunt continues I’ve found a bit of a baking work around. This almond tart is super easy to make and you can use shop bought shortcrust or dessert pastry for the base – the ‘cake’ on the top uses no flour […]
Sweet potatoes are packed with fiber, vitamins and minerals but not something you may think of eating for breakfast. But when you taste these Sweet Potato Waffles you will want them for breakfast and lunch! These soft and fluffy waffles are fab for both sweet and savoury breakfasts or later on the day. Think of them as a more interesting bread base! If you don’t have a waffle maker you can make them into American style pancakes instead.
If you have a sweet tooth simply top them with a blob of Skyr and some berries or a little cinnamon sugar. Of you are a savoury person or looking for a lunch time topping this Mexican twist is delicious!
Mexican Topped Sweet Potato Waffles
- 1 medium sweet potato, cooked and mashed
- 60g oats
- 50g plain flour
- 1 teaspoon baking powder
- 2 eggs
- 160ml milk of your choice
- Mexican topping (for one waffle)
- Handful of grated cheese
- Half a tomato, finely diced
- A few jalapeños, finely diced
- Around a tablespoon of fresh chopped coriander
- Step 1 Place all the ingredients into a high powered blender or food processor and blitz until smooth.
- Step 2 Preheat your waffle iron to medium and spray with oil if needs be.
- Step 3 Add the appropriate amount of batter for your machine and cook for 5-7 minutes.
- Step 4 When cooked, the waffles can be stored in the fridge or freezer ready to be reheated in a toaster, grill or microwave.
- Step 5 Add the cheese, tomato and jalapeño topping to one waffle and grill under a hot heat until the cheese is bubbling.
- Step 6 Place on a plate and sprinkle with the coriander.
Chocolate for breakfast does not have to be a bad thing! Cocoa itself is a superfood and when combined with slow release energy from oats, a hit of antioxidants and protein from chia seeds and the fibre and MCTs of coconut all without refined sugars, […]