I am lucky enough to have a friend who embraces veggies and throws together meals with them so well I want to recreate their fantastic flavours as soon as I return home. And this Italian Kale Stew came about as a direct result of a […]
I am always looking for different ways to cook the most seasonal vegetables. At the moment carrots and parsnips are so plentiful and cheap I’m incorporating them into lots of meals. Even when they are served as a side, you can ring the changes if […]
It’s no secret that we are a pancake loving household – and it’s so easy to be when there are just so many different ways of making them. These Chocolate Protein Pancakes tick a lot of boxes as not only are they utterly delicious but they are packed with protein without containing any protein powders and are gluten-free too.
These really are a meal prep, weekday hit for the whole family. I love them as I can simply grab some from the freezer on the way out the door to work as I freeze them in batches of three or four. They are a quick but nutritious breakfast for the kids as they can be reheated in seconds. I love serving them with yoghurt and fruit on the side, because the pancakes are full of protein to keep them feeling full until lunch (or break at least!) and have slow release carbs in the oats to prevent sugar spikes and crashes.
I know there is a fab range of protein powders on the market but some can be expensive, other unpalatable. And some people just prefer to get their protein boost without such a refined ingredient. These pancakes use simple and cheap ingredients which can be easily found in supermarkets and kitchen cupboards.
Serve these as indulgently as you please! They are a winner with maple syrup, nut butters, fruit, cream yoghurt or even a hot chocolate sauce over them as a pudding. Make them your own and I bet you will find Chocolate Protein Pancakes are a regular in your household too!
Chocolate Protein Pancakes (gluten and protein powder free)
- 180g oats, gluten free if needs be
- 250g Quark
- 1 banana
- ½ teaspoon baking powder
- 20g cocoa
- 100ml milk
- 4 eggs
- oil to fry
- Step 1 Blend all the ingredients together (I use my Nutribullet) until smooth.
- Step 2 Heat a little oil in a frying pan and pour or ladle in the pancake batter. I find about ¾ of a ladle is about right for me but it depends how big you like your pancakes!
- Step 3 Using the back of a spoon, smooth out the batter so each pancake is even in thickness. If you like your pancakes thicker then just make sure you cook them a little longer each side so the middle is done.
- Step 4 After three mins on a low heat, when the top is no longer liquid at all and you can see bubbles in the pancake, flip over.
- Step 5 Cook for a further two minutes and serve.
I have to admit I’m not the biggest fan of a delivery pizza because I’ve discovered you can make a tastier version in the time it takes for the average delivery to come. And not only that the pizza dough and tomato sauce costs […]
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 kids love now.
The strangest thing is this originally was just a recipe in a magazine in the 1980s which my mum clipped, cooked and kept. When I left home I didn’t have the recipe written down (I’m sure she sent it to me lots of times but hey, I’m not so organised with the paperwork!) so I would make it according to sight and taste. Some of the ingredients for it have changed over time too – no one had heard of balsamic vinegar back then.
The original recipe calls for brown sugar in a quantity which now I would probably find a little too sweet so I substitute in honey instead. If you would like to make this recipe vegan though, swap the honey back to brown sugar. There is lots of delicious sauce with this dish so it’s great served with mashed potatoes or over a jacket spud with green vegetables on the side. It’s also a brilliant dish to make ahead to reheat later or for the freezer. I freeze in single portions for my son to have in his packed lunch.
It’s fine to use any kind of sausages in this casserole. I use vegan ones which is great as they soak up some of the lovely sauce. Equally you can use any meat sausages too just as well. Also feel free to chop them up either in half or as many as five pieces depending on how you are serving and how far you want the meal to do. I find chopping them into at five makes more portions and is bite size and easy to eat for smaller mouths. This is a great way of using up leftover sausages from a BBQ too, you could even add in some chopped up burgers too!
Why not tweak this ‘BBQ Bangers’ Sausage Casserole to suit your family and pass down the generations too?
‘BBQ Bangers’ Sausage Casserole
- 8 sausages
- Splash of oil
- 1 large onion, finely sliced
- 1 large red pepper, finely sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons cider vinegar
- 3 tablespoons honey
- 2 tablespoons of Worcestershire sauce, or vegan equivalent
- 2 teaspoons Dijon mustard
- 400g tin chopped tomatoes
- 1 tablespoon cornflour dissolved in ¼ pint cold water
- Step 1 Cook the sausages whole in a frying pan, under the grill and place to one side.
- Step 2 Cook the onion and pepper in a little oil in a large saucepan with the lid on for a few minutes until they are soft but not brown.
- Step 3 Add the vinegar, honey, Worcestershire sauce, Dijon mustard and tin of chopped tomatoes including the juice. Stir well, bring to the boil then cook on a medium heat for around 3mins.
- Step 4 Add the cornflour and water mixture and stir well. Cook on low to medium heat for a few minutes until the sauce is thick and glossy.
- Step 5 Chop the sausages into evenly sized piece and stir into the sauce. If they have cooled down then simply cook with the lid on, on a medium heat until they are piping hot and serve.
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 […]
On a gloomy day there is nothing more satisfying than a pie. And if you pie is also packed with veggies, fibre and good carbs you really are winning! This Lentil Shepherd’s Pie is brilliant for meal prep – make ahead and freeze in advance so it just needs to be defrosted and popped in the oven to have a nutritious dinner is on the table. It’s so tasty and vegtastic you don’t even have to need any more vegetables on the side.
I like to mix regular and sweet potatoes together but if you are not a fan of one then just use the other. This recipe is vegan (if you sub in a vegan Worcestershire sauce) but a bit of cheese grated on top before it goes into the oven is delicious too so make it work for your diet.
Lentil Shepherd’s Pie
- A splash of oil
- 300g green lentil
- 1 large onion, peeled and finely diced
- 3 cloves of garlic, minced
- 2 carrots, peeled and finely diced
- 2 sticks of celery, peeled and finely diced
- 800ml vegetable stock
- 1 teaspoon of Marmite
- 2 tablespoons Worcestershire sauce or vegan equivalent
- 1 teaspoon Herbs de Provence
- 2 tablespoons tomato puree
- 1kg of mixed sweet potato and white potato mash
- Step 1 Splash a little oil into a saucepan and fry the onions, carrots, celery and garlic on a low heat with the lid on for around 10 mins until soft.
- Step 2 Remove the lid and add the mushrooms, cook for another 5mins.
- Step 3 Add the lentils, herbs, Marmite, stock and Worcestershire sauce. Bring to the boil then simmer for around 45mins, until the lentils are soft. You should still have a little liquid at the end of this, if you don’t add a splash more water or stock and stir in the tomato puree.
- Step 4 Place the lentils in the dish (or dishes if you are planning to freeze some) and top with mash.
- Step 5 Sprinkle cheese over if using and bake in an oven on 190C/fan 170C/gas 5 for 30mins until golden.