Healthy, low-cost dishes to make you smile

Tag: sides

Red Cabbage Slaw

Red Cabbage Slaw

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 […]

Lentil Stuffed Peppers with a Lemon Crumb

Lentil Stuffed Peppers with a Lemon Crumb

Pepper season is almost upon us and soon gardeners and markets will be awash with these veggies which are certainly a staple in my home. There’s a special place in my heart for the long pointed variety which have a thinner skin and flesh, making […]

Beetroot and Chickpea Fritters

Beetroot and Chickpea Fritters

I’m always looking for new beetroot recipes for my family because we love it and I want to grow some next year too. The beauty of Beetroot and Chickpea Fritters is they are so versatile. They are fab in a wrap instead of falafel, they can be put in a bun as a mini burger and are perfect for a meze style spread too as delicious with salads – or even soups. They are so easy to make and freeze brilliantly so you can always have some at the ready.

Don’t be put off by the lack of ingredients – they still taste amazing.

Beetroot and Chickpea Fritters

September 22, 2017
: 4
: 5 min
: 10 min
: 15 min
: easy

By:

Ingredients
  • 150g grated raw beetroot
  • 400g tin of chickpeas, drained
  • 1 ½ tablespoons plain flour or brown rice flour
  • Salt and pepper
  • oil for frying
Directions
  • Step 1 Course grate the beetroot into a bowl. Stir through the flour, salt and pepper so its well mixed.
  • Step 2 Put the chickpeas into a food processor and blend till smooth but coarse. You will need to scrape down the sides a couple of times probably.
  • Step 3 Combine with the beetroot mix.
  • Step 4 Heat some oil in a frying pan and form flat patties from about a heaped tablespoon of the mixture in your hands. You can put the mix in the fridge for a bit to stiffen it and make this bit easier if you find it too sticky.
  • Step 5 Fry on a low heat for about 5mins each side.

Watermelon, Feta and Mint Salad

Watermelon, Feta and Mint Salad

Too many years ago I ate one of the most delicious meals of my life in the kitchen of one of my dearest friend’s houses. She was living in Athens at the time and we visited her at the beginning of the summer, just before […]

Indian Paneer with Peas (Mutter Paneer)

Indian Paneer with Peas (Mutter Paneer)

  When you are a vegetarian in a curry house this dish is a must. I remember on my first trip to India sitting in a roadside restaurant and being served the best ‘cheesy peas’ of my life. The slightly chewy outside of the cheese […]

Posh new potatoes and green beans

Posh new potatoes and green beans

One of the best ways to eat fresh and save cash is buy seasonally and make the most of promotions in story. That’s what happened when I came up with this dish. The potatoes were just 59p a bag and the green beans on offer for 39p. The spinach was also on a deal and as I only needed a couple of handfuls on spinach and half a 20p lemon, this side for at least 6 came in at just £1.30. I could have just served it all plain on the side but combining and adding some lemon and sumac (a Moroccan seasoning) it becomes something dinner party worthy! It’s also made in one pan and one jam jar so creates minimal washing up too. Always a bonus in my book.
If you want to make more of this meal you can easily add a protein, perhaps some sliced Quorn or chicken, hot smoked salmon fillets or cubes of feta. Or have it cold next day as a hearty salad with a few handfuls of salad leaves, olives, tuna and boiled egg for a twist on a salade nicoise.

Posh New Potatoes and Green Beans

May 10, 2017
: 6
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 750g-1kg new potatoes, halved
  • 200g-250g green beans, cut in half
  • 2 large handfuls of spinach, washed and roughly chopped
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice (fresh or ready squeezed)
  • 3 tsp sumac
  • Salt and pepper to taste
Directions
  • Step 1 1. Boil the potatoes for around 10mins until still half cooked, add the green beans to the pan and both should be ready at the same time. You don’t want them overcooked and falling apart.
  • Step 2 2. In a jam jar or plastic container place oil, lemon and somac and shake vigiorously.
  • Step 3 3. Drain beans and potatoes and stir through the chopped spinach and dressing.
  • Step 4 4. Serve.


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