Can’t be asked? I hear you, we definitely all have those days where we can’t be bothered to get in the kitchen, cook and concoct something ‘delisicoso’ for ourselves. Sometimes I find it difficult to get those greens in my meals, which is why I have a cheeky stash of various veggies in my freezer, making life a little easier and making the following recipe incredibly simple and easy to make. A really good go-to if you need to get some of your 5 of a day in there. A foolproof, no fuss way to get those nutrients and can be mixed up with any other veggies you have hanging around that need using up. There are no quantities for this green mess as you can mix it up with the amounts that work for you.
Extra virgin olive oil
Take the frozen vegetables and place it in a pan. On medium heat, pour in some water to the vegetables and cook for 10 minutes.
Drain the water, season the vegetables with salt and pepper and transfer to your serving dish.
Squeeze the juice of a lemon and drizzle some extra virgin olive oil.
Well hello August! Definitely a month that has come by way too quick, good ol’ corona. Every year in August, at the bank holiday weekend we have a celebration in London called Notting Hill Carnival- woop woop!
Unfortunately, due to the pandemic the carnival won’t be going ahead in its traditional manner. So, I have created carnival-inspired recipes for you to try at home for the month of August- let’s keep that carnival spirit going!
So kick it all off, here’s the first one: Plantain Chips and Dips! I know that a lot of us like a cheeky beverage and something to nibble on so I thought this is suitable for the party-snack vibes. All really easy to make and can be enjoyed all year round and are good accompaniments to other dishes. Also, if you don’t have any plantain these dips are brilliant with crisps, tortilla chips and bread.
2 green plantains
On a chopping board remove the plantain skin and cut into thin slices.
In a frying pan add a generous serving of vegetable oil so that the plantain is completely covered when cooking.
Fry on a medium-low heat for 3-4 minutes (or until golden brown) stirring the plantains occasionally.
Once taken off the heat leave on a paper towel to absorb any excess oil (before transferring to serving dish) and season with a pinch of salt.
Black Bean Dip
I can (400g) black beans, drained and rinsed
1 clove of fresh garlic
3tbsp olive oil
Salt and pepper
1 small red onion, roughly chopped
1/2tsp dried coriander
1/4tsp cayenne pepper
1tbsp fresh lime juice
In a blender, mix the onion, garlic and water until combined.
Add all remaining ingredients and blend into a smooth paste.
Serve in a bowl with some plantain chips.
Broad Bean Dip
1 can (300g) of broad beans, drained and rinsed
3tbsp natural yogurt
1 sprig (6 small leaves) of mint
1tsp extra virgin olive oil
Salt and Pepper
In a blender, add the broad beans, yogurt, mint, oil, salt and pepper and blend into a smooth paste.
Transfer to a bowl and enjoy.
Harissa Dipping Sauce
1tsp harissa paste
3tbsp natural yogurt
Squeeze of lime juice
In a bowl, mix the harissa, yogurt, lime and a season with salt.