Healthy, low-cost dishes to make you smile

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Chocolate and Raspberry Cake (gluten-free)

Chocolate and Raspberry Cake (gluten-free)

Do you ever find that you go through stages of cooking certain things? Like you will always make that particular salad or pie when people are over for lunch? When you have to think of a dessert to make, one will always be front and […]

A Very Nice… Moroccan Meal!

A Very Nice… Moroccan Meal!

I’ve been using Instagram for about a year or so now and I have to say I love it.  There are some amazing people doing incredible things on there when it comes to food – and I could look at beautiful photos of their meals […]

Roasted Artichoke and Red Pepper Salad

Roasted Artichoke and Red Pepper Salad

This is a brilliant store cupboard salad as it requires a limited number of fresh ingredients – and it’s also fab if you have guests and your fridge is full to bursting as you don’t need to loads of chilled produce!

I love this salad with the Freekeh and Quinoa Seed Salad as they complement each other so beautifully. This is certainly a go-to for BBQ’s and is also great side or filling with a baked sweet or regular potato. I love the creamy, salty feta but make it vegan by leaving this off and you will still have a delicious salad.

Couple of tips – I like to use the olive oil which the artichokes come in for the dressing and I buy a fig balsamic locally which has a beautiful sweetness and no colour. If you can’t get hold of this, use a straight forward balsamic instead. For convenience, I use the roasted red peppers in a jar, because they are lovely and soft and have a slightly sweet but sour tang too plus they come without any skin and the soft texture compliments the rest of the salad. If you have lots of red peppers you can always roast and remove the skins and seeds then slice. This salad looks best laid out on a platter but can of course be placed in a bowl.

Roasted Artichoke and Red Pepper Salad

May 1, 2018
: 6
: 10 min
: Easy

By:

Ingredients
  • For the dressing:
  • 1 finely chopped shallot
  • 1 tablespoon of lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon of olive oil
  • 2 tablespoons of fig balsamic
  • For the salad:
  • 280g jar of roasted artichokes in olive oil, in ¼ ‘s if not already cut
  • 2 large, or 4 small, roasted red peppers from a jar
  • 200g feta, crumbled
  • 20 black olives, halved
  • Handful of chopped parsley
Directions
  • Step 1 Make the dressing by combining all the ingredients in a small jar or tub and shaking well. Ideally allow to mingle for at least an hour before serving, it can be made the night before. This is helps soften the shallot.
  • Step 2 Construct the salad by laying all the ingredients on a platter, well mixed.
  • Step 3 Just before serving spoon over the dressing so the salad is well covered.

Freekeh and Quinoa Seed Salad

Freekeh and Quinoa Seed Salad

I love the ready mixed packs of quick cook grains you can buy so easily in health food shops now. They are brilliant for throwing together a hearty salad when friends are visiting for you want an easy dinner and plenty of leftovers for the […]

Creamy Vegan Thai Carrot Soup

Creamy Vegan Thai Carrot Soup

Personally, I don’t think there is very much which can go wrong in the kitchen which is a total disaster. Usually there is some kind of fix or adaptation which can be made to make the dish work in another way (or hide some bits […]

Perfect Macaroni Cheese

Perfect Macaroni Cheese

Hi, I’m Caroline’s daughter and if there’s one thing I love it’s a hearty Mac and Cheese! A few days ago I was in a café choosing my lunch and I ordered macaroni cheese. It tasted great but was really expensive. So, I thought to myself why pay when I can have it at home? The thing is my mum never makes me macaroni cheese. But that didn’t stop me – I made up a simple Mac and Cheese recipe! Why don’t you have a go too it’s really yummy?

Perfect Macaroni Cheese

April 13, 2018
: 4
: 10 min
: 10 min
: Easy

By:

Ingredients
  • 200g dry macaroni
  • 25g butter
  • 25g plain flour
  • 500ml milk
  • 1/2 tsp English mustard
  • 200g cheese, grated (I used cheddar and gruyere)
Directions
  • Step 1 Cook macaroni according to packet instructions.
  • Step 2 Place the butter, flour and milk in the saucepan, they should all be cold.
  • Step 3 Put on the hob at a high heat and whisk constantly until it comes to boil, then turn heat to low.
  • Step 4 Keep stirring and whisking until it reaches your desired consistency (it took about 4 minutes for mine).
  • Step 5 Now add the mustard and stir well.
  • Step 6 Remove from the heat and stir in the cheese until it’s melted.
  • Step 7 Now add in the macaroni, combine well and serve.
Vegetarian Toad-in-the-Hole

Vegetarian Toad-in-the-Hole

Toad-in-the-Hole is such a childhood classic – but I didn’t ever have it has a child! I make it now as a quick Sunday Lunch or family dinner for us now so it’s part of my kids childhood. While we used to have a big […]

Creamy Beetroot Pate

Creamy Beetroot Pate

It can be all too easy to get into a sandwich filling rut. This Creamy Beetroot Pate is a tasty change from the norm and a great way of getting another veggie in your lunch. Just pack into a sarnie with lots of salad for […]

Easy Make Easter Egg Chocolate Bark

Easy Make Easter Egg Chocolate Bark

If you are looking for an Easter gift which doesn’t come with loads of packaging – a total bugbear of mine –  and is cheaper than your average egg while being just as beautiful, then this Easy Make Easter Egg Bark is the seasonal make for you.

It’s so simple to make children can do it themselves as a lovely gift for teachers or grandparents. The swirling is the bit which makes it look so fancy-pants and yet all you need is a cocktail stick or kebab stick to draw the colours together. Feel free to go as crazy as you like with the sprinkles and toppings!

Easy Make Easter Egg Bark

March 20, 2018
: Depends how much you like to share!
: 10 min

By:

Ingredients
  • 200g white chocolate
  • 100g dark chocolate
  • 100g milk chocolate
  • sprinkles and Mini Eggs
  • 2 food colourings, pink, purple, green and blue all work especially well
  • you will need a wooden kebab stick or a cocktail stick too
Directions
  • Step 1 Line a brownie tin (30cm x 20cm approx) with greaseproof paper or a silicone liner, I prefer the reusable liner, ready for the chocolate.
  • Step 2 Melt the dark and milk chocolates in separate bowls then divide the white chocolate into three small bowls and melt. I prefer to melt my chocolate in the microwave (1min on full then stir and repeat as needed for 20seconds at a time).
  • Step 3 When all the chocolates are melted add a little food colouring to two of the bowls of white chocolate. All colouring is different so you will have to mix to get your preferred colour but I would use the tip of a teaspoon to add a tiny bit at a time, mixing well as you go. You only want a little so the colour is a pastel shade.
  • Step 4 With all colours ready simply blob them into the prepared tin.
  • Step 5 When they are all used up, keeping the tin flat, give it a horizontal shake so that the blobs level out and there are no spaces.
  • Step 6 Now the fun bit! Using your wooden stick drag it in swirly motions through the coloured chocolates. This makes the pretty design. When you are happy with it add the mini eggs and sprinkles all over.
  • Step 7 Leave to go cold or chill in the fridge. When it is set, remove from the liner/paper and break into pieces before placing into presentation bags.

Chocolate gift bags

Root Vegetable Rosti

Root Vegetable Rosti

There are plenty of ways of boosting the number of veggies you have in your diet without feeling like you are ‘missing out’ on other foods you love. These Root Vegetable Rosti are so delicious I bet you won’t want to go back to the […]