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 […]
There are so many reasons to love this Spinach, Carrot and Coconut Salad. Firstly, it’s actually really easy to throw together with things that you probably already have in your fridge. Secondly, coconut in a salad? I know it sounds weird but trust me it […]
Ok I know a crumble is usually sweet – but it doesn’t have to be that way! This Herby Bean Crumble is a great way of making beans less of a side and more of a main meal. It’s easy to throw together and freeze in advance so you can serve it with a dinner or just enjoy on its own with a salad or vegetables. I also love this as an alternative baked potato topping.
You can use four different tins of beans or ready mixed ones. I also use beans I have boiled up from dried in a big batch, just use the final cooked weight to measure. When it comes to cheese I think a nice strong Cheddar works well, but adjust to suit your palette.
Herby Bean Crumble
- 1 tbsp oil
- 2 red onions, finely sliced
- 3 cloves of garlic, minced
- 4 (400g) tins of cooked beans, drained
- 2 (400g) tins of chopped tomatoes
- 1 tsp Marmite (or Vegemite or any yeast extract)
- 1 tsp dried oregano
- ½ tsp dried sage
- ½ tsp dried rosemary
- 3 bay leaves
- Black pepper
- For the crumble:
- 100g wholemeal plain flour
- 50g cold butter
- 100g rolled oats
- 75g grated cheddar cheese
- Step 1 Soften the onion and garlic in the oil in a large saucepan, lid on, for around 5mins.
- Step 2 Add the tins of tomatoes, Marmite, oregano, sage, rosemary and bay leaves. Stir well and cook with the lid on for 10mins on a medium heat.
- Step 3 Remove the bay leaves.
- Step 4 Add the beans and combine, cook on a medium heat for 5mins.
- Step 5 Pour into a large bake-safe serving or casserole dish.
- Step 6 Preheat the oven to 200°C fan / 220 °C/ Gas 7
- Step 7 Make the crumble by grating the flour and cold butter together. Then add the cheese and rolled oats and mix well. Sprinkle over the top of the bean mix.
- Step 8 Bake for 25 minutes until the top is crisp and browning.
Curries are my go-to when I have random veggies to use up, lots of friends to visit or need to meal-prep some lunches in the freezer. I know a lot of people are scared of making their own curies from scratch and the list of […]
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 […]
Homemade ice pops were pretty much the only way you were going to get an ice pop when I was a kid. There was a choc-ice and maybe a Mini Milk if you were lucky. But certainly not the crazy array on offer at supermarkets now. But making your own is fun and has so many advantages.
Firstly you know what’s in them. You can pack them with goodness and dump the sugar and artificial colourings and flavourings. This makes them actually good for you so you can legitimately have them for breakfast. Living the dream! Secondly they are still cheaper for the quality you get. And finally, perhaps most importantly, they don’t drip as much as the ones from the supermarket. This has been scientifically proven by me in extensive monitoring.
There are so many flavours you can make up and the kids have loved coming up with their own ideas. It’s fun to mix flavours too. Just freeze up to the point the lolly sick will go in and then when that’s hard top up with the next flavour and freeze with the stick in.
Another plus is of course that you will reduce your plastic waste by making your own. There are lots of companies selling ice lolly molds. Personally I like those which snap together to make an upright solid structure which holds up well in the freezer. I also find any with individual covers handy as they can then be taken in these to school pick up or the park. Usually you will need to get the lollies out of the freezer for around 10mins before removing them from the mould. Or you can run some hot water over the mold/place them in some warm water for a minute or so.
All these make four to six pops depending on the size of your mould or if you are making them into ‘half’ measures. You will notice this batch of recipes have some reoccurring ingredients – this is to avoid waste by making lots with the same ingredients. I will be posting more soon though so watch this space! These are all vegan, gluten and sugar free recipes.
Pina Colada Popsicles
Combine 200ml pineapple juice with 200ml light tinned coconut milk. Freeze in molds and serve.
Peach and Pineapple Ice Pops
Dice a skinned fresh peach into small cubes or use the equivalent tinned peaches. Place the chopped peach bits equally in the mold and top up with pineapple juice. Freeze in molds and serve.
Creamy Peach Ice Pops
Blitz 200ml tinned coconut milk with 200g drained tinned peaches. Freeze in molds and serve.
Korma is one of the favourite curry choices on takeaways across the UK. But it’s also one of the most calorific, commonly packed with cream. And some of the jar versions also pack a rather hefty sugar punch too. But this Easy Healthy Korma Sauce […]
I’m not entirely sure what children ate in the world before houmous. Was there even a world before houmous?!?! Is there a single way of spelling it we can all agree on?!? It’s certainly one of those foods which ends up on the table or […]
One of the most modest yet delicious meals I ever ate was a Saffron Risotto as part of a set meal in Sorrento, Italy. That little plate of bight yellow rice was just exquisite. Packed with flavor, just creamy enough and with no song and dance made about how incredible the first mouthful would taste, I’ve been a fan ever since.
Now I feel I don’t make it often enough as when we have it, it’s delicious. I usually serve this risotto with steamed seasonal green veggies or a salad on the side. It’s a fab light summer dinner or easy lunch for friends. It’s also a brilliant dish for kids to make as it’s happy with plenty of fussing and interaction! Mine are always keen to stir a risotto and watch for it needing more water while it’s cooking.
- 1 litre vegetable stock
- 3 tablespoons butter
- 2 shallots, finely chopped
- 300g Arborio risotto rice
- 130ml dry white wine or Prosecco
- Large pinch of saffron, about half a teaspoons worth
- 50g Parmesan, or vegetarian alternative, finely grated
- more Parmesan for garnish
- Step 1 Make up the stock from a stock cube or warm through if you are using ready-made stock.
- Step 2 Add the saffron to the hot stock.
- Step 3 Melt the butter in a large pan then stir in the shallots. Cook on a low heat for around 5mins until they are soft but not browning.
- Step 4 Stir in the rice so it’s well coated in the butter. Cook for around 3mins until the grains are slightly translucent.
- Step 5 Add the wine and stir in, cook on a medium low heat until all the wine is absorbed, this should take a few minutes.
- Step 6 Add ¼ of the stock, stir through and cook on a medium to low heat. When it looks like the stock has almost all been absorbed add another ¼ of the stock. Keep repeating and stirring the rice intermittently so it doesn’t stick.
- Step 7 After around 20 to 25min all the stock should be added (be sure to scrape out any of the saffron from the bottom of your jug or pan) and the grains should be plump and cooked through but with a little bite in the middle.
- Step 8 Remove from the heat and stir in the cheese so it melts.
- Step 9 Serve with a garnish of freshly grated Parmesan.
Everyone has ‘their’ soup. The one which makes them feel like they are supping a great big cuddle, to lift their spirits when they are ill, which makes a quick lunch that more poignant. For me it’s a classic Cream of Tomato Soup. It was […]