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 […]
Pomegranates are at their best right now and also readily available at a reasonable price – so there’s no reason not to incorporate them in your meals to give them a new fresh feel and a dazzling burst of red. That’s why this Pomegranate Slaw is the perfect dish to make this week.
As well as looking fabulous and serving as the perfect side to pretty much anything, it’s also fabulous value using carrots and white cabbage which are also in season too. I whipped this batch which served as a generous side for six for less than £2. It’s fab with burgers instead of fries, in a wrap with houmous, with a baked sweet potato, as part of a buffet, the possibly are endless.
It keeps brilliantly in the fridge for a few days so make it up and have a lunch or dinner at the ready. I used the julienne blade on my food processor for the cabbage and carrots so it can be prepared in under ten minutes. I can’t guarantee you won’t make a bit of a mess taking the seeds out of the pomegranate – or is that just me?
- 250g finely shredded white cabbage
- 250g peeled and shredded carrots
- 1 red onion, halved and thinly sliced
- 1 pomegranate
- 2 tablespoons finely chopped mint
- 2 tablespoons white wine vinegar
- Juice of one lime
- 2 tablespoon tablespoons olive oil
- Step 1 Combine all the ingredients in a bowl, season with white pepper to taste.
- Step 2 It really is that simple!
Last year everyone was going freeky about freekah which is no bad thing as frankly this grain is ace! I have so many salads in my life with the grain but this is my Moroccan-style Freekah Salad.
You will not be reaching for the snacks if you tuck into this for your lunch, I’m sure. You could add some olives, roasted butternut squash or finely sliced spinach too if you wish to bulk it out further or use up any foods laying around.
This makes four portions (main meal size) and comes in at around £1.30 a portion. While that doesn’t sound super cheap it’s incredibly filling so you won’t need anything else with it.
Moroccan-style Freekah Salad
- 200g Freekah cooked to pack instructions in one vegetable stock cube, cooled
- 100g dried apricots, sliced
- 70g flaked almonds
- 200g feta or similar cheese in small cubes
- 100g bag of rocket, washed
- For the dressing:
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon harissa paste
- Step 1 Toast the almonds in a dry frying pan over a hot heat for a couple minutes, keep shaking pan so they don’t burn. They should be just starting to brown.
- Step 2 Add apricots, cheese, almonds and rocket to the freekah and toss until well mixed.
- Step 3 In a small container or jam jar shake together dressing ingredients.
- Step 4 Mix dressing through the salad.
There’s no doubt the avocado on toast trend is here to stay and why not? It’s delicious! I wasn’t a fan of avocado at all until I started feeding them to my eldest while she was weaning. I thought they basically tasted of air freshener […]
When I was a student I used to live in an area of London packed with Turkish and Greek supermarkets. And they were certainly the best place to shop cheaply on a budget. The boxes of perfectly ripe fruits and vegetables were better quality than […]
Being a pescatarian I don’t have the legendary chicken soup recipe to get me through all ills, heartbreak and a cold winter. But I do have this – Leek and Potato Soup which is so hearty, tasty and nourishing it gives me just the hug in a bowl I need.
It’s the perfect winter food drawing on ingredients which are readily available and super cheap, although when the weather is as bad as it’s been this Spring I find myself making it still!
This batch makes about 8 adult portions and can be frozen. Out of season and without any offers on the ingredients at the supermarket I’ve made this for £2.40, so less than the cost of a cheap can of soup (30p) and so much fresher, more nourishing and more akin to a luxury chilled soup. The creaminess is mainly derived from blending some of the potatoes so vegans or dairy intolerant can stop right there or you might want to add a splash of milk at the end to make it even richer.
Leek and Potato Soup
- 2 tsp of olive oil or butter
- 3 large leeks, finely sliced
- 2kg potatoes, half peeled, half skin on and chunky diced
- 2 teaspoons of jar minced garlic or 4 cloves of garlic crushed
- 2 bay leaves
- 2 vegetable stock cubes
- 150ml milk (optional)
- Salt and pepper.
- Step 1 1. Throughly wash the leeks and soften in the oil. If they start to stick add a little water. Chop the potatoes while they are cooking.
- Step 2 2. Add garlic to softened leeks and cook for another minute.
- Step 3 3. Add chopped potatoes, bay leaves, stock cubes and enough water to cover all the vegetables.
- Step 4 4. Bring to the boil and cook for a further 15-20mins, until the potatoes are soft. Remove the bay leaves.
- Step 5 5. Either use a hand blender in the pot to quickly pulse until about a third is puréed or remove a third and blend then return to the pan. Season soup to taste.
- Step 6 6. Add the milk or a little more water to desired consistency.