Kidney Bean Salad

Let’s just keep it real, keep it simple and keeping it delicious with this recipe. Unreal how quick and simple this is to prepare and just so flavourful, definitely one that I will be going back to a fair few times as we draw closer to summer.

Serves 2

Ingredients:

  • 1 can (400g) red kidney beans (drained and rinsed)
  • 1 handful of flat leaf parsley, roughly chopped
  • 1 spring onion, finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp dried mint
  • 1 tbsp olive oil
  • 1/2 tsp garlic granules
  • Salt
  • Pepper

Method:

  1. Start of by making the marinade by adding the lemon, mint, olive oil, garlic granules, salt and pepper in a bowl and give it a good mix.
  2. In a separate bowl put the beans, parsley and spring onion.
  3. Drizzle the marinade over the bean mixture and give it another thorough mix.

Enjoy 🙂

Green Pepper Bulgur

Fresh, vibrant and flavourful is how I would describe this easy to make green pepper bulgur. Bulgur, a staple in my kitchen cupboard and a go-to for something quick to prepare, you’ll be eating your dinner before you know it. It is a fantastic way to get you into more lighter meals and to mix it up with different vegetables, keeping it healthy and adding different textures.

Serves 1-2

Ingredients:

  • 80g fine bulgur wheat
  • 1 green pepper, cut into chunks
  • 1 spring onion, finely chopped
  • A handful of flat leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried mint
  • Salt
  • Pepper

Method:

  1. Start by preparing the bulgur according to the instructions on the packet.
  2. Once the bulgur is prepared, fluff with a fork and add all the remaining ingredients, season with salt and pepper, mix well and serve.

Watercress, Pea & Courgette Soup

Watercress is where it’s at this month. A beautiful green, packed with delicious flavour and delectable pepperiness that is in this bowl of goodness. Watercress is also fantastic with salad, however considering the ‘delightful’ rain that has blessed us with its presence, I thought that a soup is the better way to go for this weeks recipe; I hope you all enjoy!

Serves 1-2

Ingredients:

  • 1 handful of watercress, thoroughly washed
  • 1 courgette, roughly chopped
  • 1 small white onion, roughly chopped
  • 90g peas
  • 500ml vegetable stock
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the olive oil for 2-3 minutes.
  2. Add the courgette and peas and cook together for a couple of minutes.
  3. Season with the oregano, add the watercress and pour in the vegetable stock; mix well and leave to cook for 10-15 minutes (or until the courgettes are cooked through).
  4. Remove from the heat and using a food processor or hand blender blitz the soup until smooth. Give it a taste and season with salt and pepper to your liking.

Best served hot

Asparagus Soup

So… we had a couple of days of pure heat, proper warm weather and then BAM we’re back to freezing our butts off! Standard British weather if you ask me. Thinking that the little snippet of more spring-like weather would take us nicely into those lighter meals completely turned tables when it started snowing on Monday. Taking advantage of the produce of this time of the month I decided to make a good, hearty soup; something to keep you nice and warm for the wintery weather we are having. I hope you all enjoy it 🙂

Serves 2

Ingredients:

  • 125g asparagus tips, roughly chopped
  • 1 large potato, peeled and chopped
  • 400ml vegetable stock
  • 1 shallot, diced
  • 2 sage leaves
  • 2 small garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. In a pan, fry the garlic, shallot and sage in the oil for 2 minutes; season with salt and pepper (medium heat).
  2. Add the potato and asparagus and fry for a further 2 minutes, stirring occasionally.
  3. Pour in the vegetable stock, mix well and leave to cook for 10-15 minutes, or until the potatoes are cooked through.
  4. In a food processor or using a hand blender blitz the soup until smooth, add more water if the consistency is too thick for your liking. Drizzle a little extra virgin olive oil when serving (optional).

Enjoy!

Better Than Expected Bulgur

Sometimes some of the best things you create in the kitchen are the dishes you least expect to become something; hence the name ‘Better Than Expected’. This is basically what happened with this recipe; I basically got all experimental and whacked a few ingredients together and here we are…a really fast-paced recipe for you to enjoy. I’ve kept it real simple and with a few try-outs you can mix up your spice quantities, adding a little more cayenne if you fancy a stronger chilli kick. Something a little lighter that works fantastically with both fish and meat but holds its own by itself too. It’s a go to recipe when I want to take lunch to work that’s not too heavy and is just so tasty.

Serves 2

Ingredients:

  • 125g fine bulgur wheat
  • 2 spring onions, finely chopped
  • 1 handful flat leaf parsley, finely chopped
  • 1 heaped tsp tomato puree
  • 1/2 vegetable stock cube
  • 2 tbsp frying oil
  • Ground allspice
  • Cayenne pepper
  • Salt
  • Pepper

Method:

  1. Start by frying the onion in a pan with the oil on medium-high heat.
  2. When the onion starts to become translucent, add the tomato puree; mix and fry for a minute.
  3. Pour in 4 tablespoons of water and mix thoroughly.
  4. Add the stock, salt, pepper and a sprinkling of the allspice and cayenne pepper before dropping the temperature to low.
  5. Add parsley and the bulgur and give it another good mix.
  6. Turn off the heat, cover and leave to infuse for 10 minutes. After, fluff with a fork and serve.

Re-energising Soup

This week hasn’t been too great if I am quite honest. I haven’t been feeling all that well, my appetite completely disappeared and all I wanted to do was sleep. Drawing closer to the weekend I have managed to gain more energy and strength and so I thought I’d share the perfect recipe to give you that nutritional healthy boost you need after your body has had a rough few days. Personally for this soup I prefer my vegetables to have a bit of bite to them, do cook the soup for longer if you prefer them softer. Additionally, feel free to whiz this up in a food processor or hand blender if you fancy a smoother texture.

Serves 1

Ingredients:

  • 1 celery, finely chopped
  • 1 medium sized carrot, peeled and finely chopped
  • 1/2 courgette, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 handful spinach, rinsed and roughly chopped
  • 300ml vegetable stock
  • 2 dried bayleaves
  • 1tbsp olive oil
  • Ground black pepper

Method:

  1. On medium heat, fry the celery, carrot, courgette garlic and bayleaves in oil together for 4-5 minutes.
  2. Season with pepper, add the spinach and the stock and mix well. Cover and leave to cook for 10 minutes.

Best served hot.

Chocolatey Biscuit Bites

I feel like I am on a roll with the sweet things recently, which, is really so unlike me but hey, embrace it before all those savoury recipes start kicking back in. I wanted to concoct something that means using up some of the goodies that are left in your pantry. At home, not many of us really ‘fight’ for the digestive biscuits and I knew that if I left them they would just sit there until the end of time. By mixing these biscuits with just a few other components we can create a little indulgent pick me up; perfect for after dinner or a cheeky afternoon snack.

Ingredients:

  • 220g digestive biscuits
  • 200g milk chocolate, roughly chopped
  • 165g unsalted butter
  • 20cm square sandwich baking tin
  • Walnut halves

Method:

  1. Start off by lining your baking tin with greaseproof paper.
  2. Melt 100g of butter on low heat. While this is happening, use a large sandwich bag to crush the biscuits into very small pieces and dust. When this is done and the butter has melted mix together and tip into the baking tin and form your biscuit base. Leave in the fridge for at least 30 minutes to set and firm.
  3. Put the chocolate pieces and the rest of the butter (65g) in a heatproof bowl and place above a saucepan that is filled with a small amount of water. Gently simmer and occasionally stir the chocolate mixture until smooth and silky. (Be sure that the water is not touching the bottom of the bowl and that no water touches the chocolate as this will cause it to seize up.
  4. Once the chocolate has melted pour over the biscuit base and spread it out evenly.
  5. Take your walnut halves and distribute them however you fancy on the chocolate. Place back in the fridge and leave to firm up again for at least 1 hour. Upon serving, cut into either small squares or slices to your liking.

Enjoy!

Fava Bean Dip

Fava beans or “Foul Mudames” have been a staple in my family household for as long as I can remember. They are so delicious and can be used in a multitude of ways. This time is an easy, vegan dip. A fantastic accompaniment to a scrumptious kebab, tabouli or just some bread to dip it into.

Ingredients:

  • 400g tin fava beans
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/4 oregano
  • 3 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. Put all ingredients into a blender and blitz until smooth. In the dish of your choice drizzle a little extra oil on top along with a gentle sprinkling of paprika.

Mini Banana & Pecan Tartlets

I’d be lying if I said that I had a sweet tooth. I’m definitely more of a savoury flavour kinda gal. Having said that, when I fancy something sweet I devour it and satisfy those delicious cravings. With this particular recipe, as they are mini they are like little treats if you just need a quick sugar fix and they take hardly any time to bake; I know right, winning recipe right here! To make my tartlets I used the rim of one of my mugs, I know, we have to work with what we’ve got but trust me it worked just as well as using a cookie cutter. Depending on the size of your cutter of choice you may need to bake your tartlets either slightly less or more than I have suggested, keep a cheeky eye on the oven so that they don’t under or over bake.

Makes 6 tartlets

Ingredients:

  • 1/2 sheet ready rolled puff pastry
  • 1 banana
  • 1 handful pecans
  • 1/2 tsp golden syrup
  • Granulated sugar
  • Milk

Method:

  1. Preheat the oven to 180 degrees celsius.
  2. Using your cutter, cut out your tartlets, remove any off cuts and place on a baking tray. (Use the baking paper the pastry comes packed in.)
  3. In a bowl, mush the banana using the back of a fork, crush the pecans into small pieces. Combine in the same bowl along with the golden syrup.
  4. Scoop out (approximately) a teaspoon worth of the mixture and place into the centre of the pastry leaving a small border. Repeat on all pieces of pastry.
  5. Take a little milk and brush the borders of the pastry gently. Finally, sprinkle a little granulated sugar on top of the milk.
  6. Bake in the oven for 10-15 minutes or until the borders have risen and are golden.

Best served warm with a cup of tea.

Getting Those Greens

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.

Ingredients:

  • Edamame beans
  • Peas
  • Green beans
  • Extra virgin olive oil
  • Lemon juice
  • Salt
  • Pepper

Method:

  1. 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.
  2. Drain the water, season the vegetables with salt and pepper and transfer to your serving dish.
  3. Squeeze the juice of a lemon and drizzle some extra virgin olive oil.