Sweetcorn fritters with couscous and cottage cheese.

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Sweet, juicy, golden sweetcorn. It not only tastes great but it’s full of nutrients including fibre and protein as well as being a great source of vitamin C. It also contains thiamin which helps to produce energy for the heart, muscles and nervous system! So it’s not a bad thing having this little whole grain in your diet.These fritters are more like little pancakes, light and delicious without the grease. Perfect for a weekday dinner as they are relatively easy to make and you can mix it up by adding other veg and spices, whatever takes your fancy.

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Serves 4

Ingredients

FOR THE FRITTERS:

300g tin sweetcorn
2 medium free range eggs
75g flour
50g feta cheese, cubed
2 spring onions, Finley sliced
1 tbsp Piri Piri seasoning or chilli flakes to taste.
1/2 tsp baking soda
1 tbsp olive oil
Salt & pepper to taste
Cottage cheese, to serve

FOR THE COUSCOUS:

200g couscous
A large handful or rocket
50g feta cheese, cubed
1 large tomato, de-seeded and diced
Zest of 1/2 lemon
1 tbsp hemp oil
Salt & pepper

Method

Drain the sweetcorn and place 3/4 of it in a large bowl with the flour, baking soda, eggs, feta, spring onions and piri piri seasoning. Mix until thoroughly combined then place half of the mixture in a food processor and blend until relatively smooth.

Put a kettle on to boil and heat a large non stick sauce pan on a medium heat with 1 tbsp olive oil.

Empty the contents of the food processor back into the bowl with the other batter then add the remaining sweetcorn and combine.

Add the dried couscous to a clean, empty bowl and cover with boiling water so it’s roughly an inch above the surface then cover with cling film.

Now spoon the batter onto the pan to make the fritters. Two tbsp of batter each is enough the lightly fry for 1-2 minutes on each side.

Once your on your last batch take the cling film off the couscous and fluff it with a fork. Add the feta, tomatoes,rocket and lemon zest the season to taste.

Serve the sweetcorn fritters with the couscous with a dollop of cottage cheese on top and a drizzle of hemp oil. Enjoy!

Simple beans on toast

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We made this on our way back from a nice long walk and we needed something warming and filling, fast! This was so easy to make and inexpensive which we like. By using some store cupboard staples and some stale bread you can create a delicious, hearty lunch in no time. We also had some courgetti left over from a previous dinner and decided to chuck that in as well but really you can do this without if you don’t have any or throw in whatever you have left over.

Serves 3/4 for lunch

Ingredients

1x400g Cannellini beans

Half 400g tin plum tomatoes

1 garlic clove, chopped

1 tbsp olive oil

1 tbsp Piri Piri seasoning

1 tsp dried oregano

Pinch of salt & pepper

1/2 stick of left over bread cut into round slices

Greek yogurt to serve

Method

Add a tbsp olive oil in a small saucepan over a medium heat and add chopped garlic, fry for a minute. Meanwhile drain and rinse the Cannellini beans and add the the saucepan. At this point I added a small handful of courgetti (courgettes cut into thin strips) if you have a small amount of left over veg add it at this point and fry for 2/3 minutes until softened.

Then add the juice and 1 plum tomato from the tin. You don’t want too much tomato sauce. Add the spices and salt and pepper to taste and let if simmer slightly for 5 minutes.

Meanwhile heat a griddle pan on a high heat and toast the bread for a minute or two on each side. Once the bread is ready, place onto plates and drizzle with a little olive oil and a sprinkle of salt on each side. Top with the beans and a dollop of Greek yogurt and enjoy!

Repost: salted peanut and marshmallow rocky road


This time of year always calls for some indulgence and what better than some salty sweet rocky road. It’s ridiculously easy to make and even more easier to devour, I just had to repost this one from last year. To get the recipe Click here.

Courgetti bolognese 

   
So the craze of using a julienne peeler to make courgette spaghetti is upon us! We decided to give it ago and see what all the fuss is about. Although people say treat it like pasta, with any type of sauce you want you still can’t prepare it in the same way. Firstly I made the mistake of adding the courgette into a hot puttanesca sauce as you would pasta. The result was an ok tasting, watery bowl of veg.

So I decided to make a nice ragù and then cook the courgettes separately on a high heat for very little time. I then done the one thing you don’t do with pasta add the sauce on top of the noodles! However this worked out perfectly with the courgettes! I will say it doesn’t replace pasta in any way but it’s a much healthier alternative for me and it’s fun to make too! So here our version….enjoy.

Ingredients, serves 2-3

1/4 red onion, finely diced

1 large carrot, finely diced

3 large mushrooms, finely diced

250g beef mince

2 cloves garlic, finely diced

1 bay leaf 

1 Sprig Rosemary

5 tablespoons tomato purée

1 chicken stock cube

1 glass red wine

3 large courgettes

3 tbsp olive oil

Salt and pepper, to season

Boiling water

Parmesan, to garnish

Method

In a large pan on a medium heat add the olive oil and sauté the onion, carrot and mushrooms until soft. Add the diced garlic cloves and sauté for another 2 minutes. Add the mince until brown then add the tomato purée. Stir for a second then add the stock cube, wine and add enough boiling water until it’s just covered. Add the bay and Rosemary.

Let it simmer for 45-50 minutes, stirring occasionally. Meanwhile using a julienne peeler peel the courgettes into thin spaghetti strips. Place on a place and cover with kitchen paper to soak out some water for 15-20 minutes ( this is not necessary but helps with excess water ).

At this point taste your ragù, add salt and pepper if necessary. You can top up with more water or wine if it’s drying out a little. I like to cook my ragù for at least 50 minutes but the longer the better, it’ll only get richer in flavour.

Now when the sauce is ready. Put a large clean pan on a medium-high heat. Add a tbsp olive oil then add the courgetti. Fry for 2-3 minutes while stirring to make sure they all get slightly cooked. Now all that is left to do is plate up. Place the courgetti in bowls followed by a few lovely spoons of ragù. Top with Parmesan and enjoy! 

  

Tasty lunchtime chickpea & steak salad.

 

I really enjoyed making this salad. It’s simple, delicious and very satisfying as well as being good for you too. We’ve been thinking of new recipes, new ways of using veg and getting as much goodness into us as possible. This looks like a big list of ingredients but you can always adapt it to suit you. You can change the seasonings you what you have in your cupboard and use more spinach instead of rocket, I just like the peppery taste the rocket gives but it’s not essential.

1 400g can chickpeas, drained and rinsed
1 generous handful spinach, roughly chopped
1 handful rocket
1 tbsp feta, cubed
1/4 red onion, finely diced
1/2 small red chilli, deseeded
1/2 garlic clove, grated
1 tsp paprika
1 tsp piri-piri seasoning
1 tbsp olive oil
1 tsp cayenne pepper
450g steak, I used a cheaper cut and cooked it to medium
5 tsp left over tomato sauce (or you can add a couple tbsp of tomato purée)
2 tbsp sour cream
Salt and pepper, to season

Firstly put a large pan or a griddle pan on the highest heat meanwhile season your steak with the paprika, piri-piri, cayenne, salt pepper and a tsp olive oil, rubbing it in all over. Cook the steak until medium or to how you prefer ( I cooked my steak to medium as I got a cheaper cut ) and rest on a plate.
In another large pan heat the remaining olive oil under a medium heat. Add the red onion and fry for a minute then add the chilli for another 1-2 minutes. Once the onion has softened add the chickpeas and tomato sauce and stir. Once heated through add the chopped spinach and cook until wilted and take off the heat.
On a large serving plate place a handful of rocket and spoon on the chickpeas. Thinly slice your steak and place that on top of the chickpeas. Crumble the feta on top followed by the sour cream mixed with the garlic. Add an additional sprinkle of paprika over the salad and serve.

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Ricotta and cherry cheesecake

 This cheesecake is perfect on a summer evening with a large scoop of good quality vanilla ice cream on the side. It’s delicious and light, not to mention very easy to make. You can add different types of berries if you can’t get cherries and it will be just as delicious. It’s also great for entertaining as it can be made well in advance.

Ingredients

200g good quality ricotta

200g sour cream

200g fresh cherries, deseeded & roughly chopped plus extra to garnish

175g caster sugar

3 large eggs

Zest of 1 lemon

1 vanilla pod

150g digestive biscuits

70g butter

1 tbsp, icing sugar

Method

Preheat the oven to 180 degreesC. Place all the digestives into a sandwich/freezer bag and bash with a rolling pin until you have fine crumbs. In a pan, melt the butter and add the biscuits ( if too dry add more butter ) then press into a 9 inch cake tin to form the base. In a food processor mix together all the ingredients apart from the cherries until smooth. Pour the mixture into the cake tin and then add the cherries. Place in the oven and bake for 40-50 minutes until golden and very slightly wobbly. Place tin foil over the cheesecake and leave to cool. Remove from tin, place on a serving plate and garnish with cherries and a sprinkle of icing sugar. Enjoy!

Smoked salmon, spinach and chargrilled pepper open sandwich with garlic and herb cream cheese.

  

I’ve been making this sandwich for the last few days and I love it. I’m now determined to get fit for summer as it’s very scarily fast approaching and obviously as we all well know it’s not just exercise we need to think about.

Now that spring is well and truly here and the sun is shining, I find it a bit easier to get motivated to exercise and take care of myself (most of the time). So this sandwich idea is great for feeling full and satisfied as well as it being tasty and good for you too.

 

Serves 1

Ingredients

 70g Scottish smoked salmon

2 small slices wholegrain bread

1-2 tbsp garlic & herb cream cheese (you can pick a low fat version if counting calories)

4-5 chargrilled peppers (jarred in olive oil)

1 large handful of spinach

Tsp lemon juice

Salt & pepper to season

 

Method

 Firstly toast your slices of bread on both sides then spread with cream cheese. Add a generous helping of spinach followed by the smoked salmon and peppers. Finish with a small squeeze of lemon juice and pepper. Serve with your favourite herbal tea and Enjoy!

Some smoked salmon can be saltier than others so you may need a pinch of salt, I didn’t have too but judge for yourself and see what you think. You can also be more adventurous and add the garlic and herbs to a cream cheese of your choice and make the chargrilled peppers at home. I just opted for this quick version as a midweek lunch on the go.

 

Creamy tomato and courgette risotto.

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I really love risotto, I prefer to have it as a main course so I can have a big bowl although it’s great in small portions as a starter especially if you have lots of people round.
I don’t normally add tomato to my risottos but this was delicious and I will definitely be exploring different tomato based risottos from now on.

I hope you enjoy this one!

Serves 4

400g arborio rice
1 litre chicken stock
1 white onion, finely chopped
4 tbsp tomato purée
1 tbsp mascarpone
2 tsp olive oil
3 garlic cloves, finely chopped
1 large or 2 small courgettes.
Salt and pepper, to season
Parmesan, to season

In a large deep saucepan under a medium heat add 2 tsp of olive oil and sauté the onion for 2-3 minutes. Meanwhile cut your courgette in half lengthways then cut into slices. Add the courgette to the pan and fry for 1 minute. Add the rice and garlic and stir to stop it sticking just for a few seconds.

Add a few ladles of chicken stock and continue to stir until the rice starts to absorb the stock. Add he tomato purée and continue adding the stock a ladle at a time, allowing the rice to absorb the stock each time whilst constantly stirring.

When there is just a couple ladles of stock left add the mascarpone, salt and pepper to taste, then the remaining ladles of stock as before and stir until it reaches a nice creamy consistency but not too sticky. Try your rice to make sure it’s al dente and the seasoning is right.

I like to add 2 tbsp of parmesan at that point too and stir it in before serving.
Serve in nice big bowls with a good grating of parmesan.
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Chicken & avocado salad

 

 

This is a very simple salad, so feel free to add whatever you want. A little bit onion, mustard maybe a bit chilli or garlic. It’s very versatile and great the way it is or with something extra in it to give it an extra kick.
This afternoon I didn’t feel like anything spicy or garlicky so I made this salad quite simple and of course just using what ingredients I had lying around.

Ingredients, serves 2

1 chicken breast, cooked & cooled
1 tomato
Large handful of Romaine lettuce
1 ripe avocado
1 tbsp sour cream
1 tsp mayonnaise
Salt & pepper, to season
Parmesan, shavings to garnish
1/4 lime juice

Method

Dice the chicken in to medium sized strips and add to a large mixing bowl. Deseed the tomato and chop in to medium pieces along with the avocado and add to the bowl. Add the sour cream, mayonnaise, lime, salt and pepper and combine together. Roughly chop the lettuce and add to the mixture and combine. Garnish with parmesan & a little more pepper. Enjoy.

  

Super quick peach & limoncello tarts

This was just a very quick, last minute dessert. Yes I know it’s cheating using pre made pastry but sometimes you don’t have time to do everything yourself and still want a nice dessert to enjoy at the end of a meal or as a treat through the day.

Makes enough for 4-5 small tart cases

Ingredients

1 packet of sweet shortcrust pastry ( savoury would be ok too )
1 egg plus 2 egg yolks
300ml milk
3 tbsp of sugar
2 tbsp flour or cornstarch
1/2 vanilla pod, scraped
2 tbsp limoncello
Zest of 1 small lemon
1 or 2 tinned peaches

Method

Preheat your oven to 200 degreesC. Scald the milk in a saucepan. In a separate bowl mix the egg, yolks, sugar and flour until smooth. Add a little hot milk, whisking constantly then add the egg mixture into the remaining milk. Whisk constantly on a medium heat until it thickens ( around 5 minutes ). Take off he heat, add limoncello, vanilla and zest. Mix and place in a separate bowl or container to cool placing cling film directly onto the surface to avoid a skin forming.

Roll your pastry out to about 1cm thick ( if your using ready rolled, fold it in half and roll it out again as it will be too thin ). Cut the pastry to size to fit into your tart cases, leaving a little hanging over the edges and crimp the sides into the mould. Prick the bases with a fork and place baking parchment in each case followed by baking beans.

Bake the tarts in the oven for around 10-15 minutes and leave to cool. Add your cooled pastry cream mixture into the cases and top with little pieces of peach. Chill until ready to serve.