Courgette Soup

It’s the last weekend in November and let’s be honest, December is going to be one busy month. There’s always so much going on this time of the year, I can’t lie, I’m struggling to find the time to do anything at the moment there’s just so much going on. A lot of rich and tasty food is going to be enjoyed next month so this is a lighter option to balance out all the heavier or more decadent meals that we are about to consume. A delicious winter warmer that contains a mild but flavourful kick of a little summin summin that’s not quite a curry but brings those packets of warm hearty flavours.

Serves 2

Ingredients:

  • 1 courgette, cut into chunks
  • 2 small chilli’s, roughly chopped
  • 1 medium potato, cut into small chunks
  • 3 garlic cloves, roughly chopped
  • 1/2 tsp medium curry powder
  • 1 can (400g) coconut milk
  • 1 inch piece ginger, grated
  • 1 tbsp olive oil
  • 1 tsp lime juice

Method:

  1. In a pan, start by frying the garlic and ginger together in the oil for 1-2 minutes on medium heat.
  2. Add the courgette and potato and cook for 5-7 minutes, stirring ocassionally.
  3. Season with the curry powder, salt and add the chilli and continue frying for a couple more minutes.
  4. Pour in the coconut milk, stir, cover and leave to cook for 10 minutes (or until the potatoes are cooked through.)
  5. Remove from the heat and blitz using a food processor or hand blender. Drizzle over the lime juice, mix and serve.

Enjoy πŸ™‚

Mixed Mushroom Medley

Serves 2-3

I absolutely love mushrooms in all its shapes and forms, its delicious umami flavours that are meaty bring a delightful contrast to the sweetness that is the sauce. Just as tasty on its own or as a side dish to some roasted lamb or vegetables.

Ingredients:

  • 300g closed cup mushrooms, roughly chopped
  • 2 Portobello mushrooms, roughly chopped
  • 2 tbsp sesame oil
  • 3 garlic cloves, grated
  • 1 1/2 inch piece of ginger, grated
  • 1 1/2 tbsp light soy sauce
  • 400ml coconut milk
  • Crushed black pepper
  • 1 tbsp Lyle’s golden syrup
  • 1/4 tsp lime juice

Method:

  1. On medium heat fry the mushrooms in the sesame oil for 8-10 minutes.
  2. Add the garlic, ginger, golden syrup and a generous amount of crushed black pepper. Cook for 2 minutes.
  3. Pour in the coconut milk and mix well.
  4. Leave to simmer for 10-15 minutes, the sauce will have reduced and thickened.
  5. Drizzle over the lime juice, mix again and serve.

Enjoy πŸ™‚

Roasted Butternut Squash Salad

Serves 1-2

As if we are at the end of October! I feel like the time is just flying away at the moment and there are so many things to do. It’s so important that at busy times we remember to take some time to have some good, simple and honest food. I love this gem of a recipe, it’s so easy and so tasty. This is a deliciously sweet and warm plate of heaven to bring you some joy for lunch or dinner.

Ingredients:

  • 1/2 butternut squash, peeled and cut into chunks
  • 2 tbsp olive oil
  • Smoked paprika
  • 1 tbsp Lyle’s golden syrup
  • 1 tbsp tahini
  • 1 dsp seed mix
  • Crushed black pepper

Method:

  1. Preheat the oven to 190Β°
  2. Place the butternut squash on a baking tray and sprinkle over some smoked paprika. Drizzle over a tablespoon of olive oil and place in the oven. Bake for 40-45 minutes or until lightly charred and cooked through. (Mix the squash half way through cooking)
  3. Make the dressing by mixing all other remaining ingredients together in a separate bowl.
  4. Once the squash is cooked, place in the dish of choice and drizzle over the dressing. Sprinkle over the seed mix evenly and serve.

Leek & Cannellini Bean Soup

So this week’s recipe brings it all to the table: it’s quick, it’s easy, it’s delicious; all that you would want from a warm tasty meal. It’s meals like these where simple is the way to go. This time I pulsed the soup a couple of times with the hand blender instead of blitzing it fully; this way it makes the soup both creamy and has good bite and texture from the beans and leeks.

Serves 2

Ingredients:

  • 1 can 400g cannellini beans, drained
  • 1 leek, finely sliced
  • 3 garlic cloves, roughly chopped
  • 2 tbsp olive oil
  • 1/4 tsp dried oregano
  • 300ml vegetable stock
  • Salt & pepper

Method:

  1. Start by frying the leek and garlic in the oil on medium heat for 2-3 minutes.
  2. Add the beans and the seasonings and continue to cook for a couple more minutes.
  3. Pour in the vegetable stock and leave to cook for 10 minutes.
  4. Take off the heat and pulse 2-3 times using a hand blender; serve immediately.

Best served hot.

Potato, Green Bean & Tomato Stew

It’s stew time!

We are already over half way through the month and let’s be honest… if you haven’t already put on your heating it’s only a matter of time before you do. The days are getting shorter and it’s getting darker a lot earlier which just screams that the winter and the cold are on the way. I’ve found that with those chillier evenings a warmer and more heartier meal is the way to go. An easy one for a weekday if you’re back from work late or if you’re feeling minimal time in the kitchen. Hope you all enjoy πŸ™‚

Serves 2

Ingredients:

  • 160g fine green beans, halved
  • 1 large potato, peeled and cut into small chunks
  • 400g can of chopped tomatoes in tomato juice
  • 2 tbsp olive oil
  • 1/4 tsp ground allspice
  • 1/2 tsp onion granules
  • 1/2 tsp garlic granules
  • 1/2 tsp dried oregano
  • Salt & Pepper

Method:

  1. In a pan, put the potato and oil and gradually fry for 3-4 minutes.
  2. Add all the seasonings and mix well.
  3. Add the tomatoes and cook for a couple of minutes.
  4. Put the beans in the pan, mix and cover. Leave to cook for 15-20 minutes or until the potatoes are cooked through.

Best served hot.

Roasted Sweet Potato & Carrot Soup

Can you guys believe that we are in October, seriously?!? Where has the time gone this year? It’s flying by! It’s definitely cooling down around here and let’s be honest, soup season is back up and running. It’s getting back into the cosier and warmer clothes and those heartier meals. Apt for this time of year, sweet potatoes and carrots make a flavourful soup packed with delicious flavours and nutrients.

Serves 2

Ingredients:

  • 2 sweet potatoes (I medium sized and 1 small) peeled and roughly chopped
  • 2 medium sized carrots, peeled and roughly chopped
  • 2 shallots, outer skin peeled off
  • 1 garlic bulb, peel off the flaky outer bits but keep bulb whole
  • 2 tbsp olive oil
  • 600ml vegetable stock
  • Salt
  • Crushed black pepper

Method:

  1. Preheat the oven to 200Β°C
  2. On a baking tray place the sweet potato, carrots, shallot and garlic. Pour over the olive oil, season with salt and generously with the crushed black pepper. Place in the oven and bake for 35-40 minutes (mix about half way through) or until soft and browned.
  3. Place the vegetables (excluding the garlic) in a pan. Using your hands gently squeeze out the contents of the garlic bulb (once cooled a little) into the pan. Pour over hot vegetable stock and mix all ingredients together.
  4. Using a hand blender blitz the soup until smooth. If you would prefer the consistency to be slightly runnier add a splash of water to loosen it up. Taste and season if necessary.

Best served hot.

Wholesome Greens

The versatility of broccoli allows creativity in the kitchen to flow. A truly easy way to get some good veg and it doesn’t even take much time to prepare. The colour contrast in this dish makes it look so vibrant and delicious; a perfect accompaniment to a meat or fish dish or just as tasty on its own.

Serves 2

Ingredients:

  • 1 whole broccoli head, grated
  • 100g edamame beans
  • 3 garlic cloves, roughly chopped
  • 1 chilli, finely chopped
  • 2 tbsp sesame oil
  • 1 dsp golden syrup
  • Chilli flakes (optional)

Method:

  1. Start by sautΓ©ing the garlic in the sesame oil for 2-3 minutes on medium heat.
  2. Add the chilli and cook for a minute.
  3. Add the beans and broccoli and cook for 4-5 minutes, stirring occasionally.
  4. Upon serving, drizzle over a little more sesame oil and sprinkle some chilli flakes on top.

Enjoy πŸ™‚

Spiced Jackfruit and Chickpea

Fancy some fruit for dinner? Believe me guys, do not knock it until you’ve tried it. A perfect substitute if you’re craving meaty flavours and textures then this is definitely the recipe to go to!

Serves 2

Ingredients:

  • 1 can jackfruit (in water), remove the fruit from the jar and roughly chop. Keep the water in the can.
  • 400g chickpeas, drained
  • 1 dsp tomato puree
  • 3 garlic cloves, roughly chopped
  • 1 inch piece of fresh ginger, roughly chopped
  • 2 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp onion granules
  • 1/4 tsp cumin
  • 50ml water
  • Salt

Method:

  1. In a pan, start by frying the ginger, garlic and oil together on medium heat for 2 minutes.
  2. Add the jackfruit, chickpeas and all the seasonings, except for the salt. Mix thoroughly and cook together for 3-4 minutes.
  3. Pour in the water from the jackfruit can and 50ml of water, stir, cover and leave to cook for 30 minutes. Stir every 5 minutes or so and around half way through cooking season with salt. (If becomes too dry add a splash of water, though consistency shouldn’t be too saucy.)

Best served hot.

Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.

Ingredients:

  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup

Method:

  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy πŸ™‚

Refreshing Cucumber Salad

A refreshingly light salad, the perfect accompaniment to a heavy meat dish like a roast or a rich casserole.

Ingredients:

  • 3/4 cucumber, finely sliced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp dried mint
  • Basil, small handful roughly chopped
  • Salt
  • Crushed black pepper

Method:

  1. In a bowl, mix all the ingredients together, cover and leave for at least half an hour so all the flavours can come together.

Enjoy πŸ™‚