Artichoke Soup

Artichokes are just the absolute best vegetables! Definitely one in my top 5 and truly wish that it was more accessible. Having said that, finding tinned artichoke hearts aren’t as difficult to find and not too extortionately priced; another delicious staple to add to your pantry. This soup is just, next level easy, tasty and suitable for vegetarians and vegans too! Personally, I prefer the chicken stock and cream as it just makes the soup taste that little bit more indulgent but it is equally delicious using the vegetable stock.

Serves 2

Ingredients:

  • 400g can artichoke hearts, drained
  • 3 garlic cloves
  • 1 small shallot, peeled and roughly chopped
  • 400 ml chicken or vegetable stock
  • 1 tbsp olive oil
  • Single cream (optional)

Method:

  1. On medium heat, fry the shallot and garlic together until blistered and lightly coloured.
  2. Add the artichoke, season with salt and pepper and fry for 3-4 minutes.
  3. Pour in the stock and leave to cook gently for 10-15 minutes.
  4. Transfer the mixture to a food processor and blend until smooth. Upon serving drizzle over some extra virgin olive oil or some single cream for added indulgence (optional).

Black Eye Bean Stew

I am loving comfort food at the moment and this black-eye bean stew is the way to go. It takes such little time to prepare and cook, definitely one to have after a long day working.

Serves 2

Ingredients:

  • 1 can (400g) black-eye beans, drained and rinsed
  • 250ml coconut milk
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 4 fresh tomatoes, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 1 small yellow onion, finely sliced
  • 100ml vegetable stock
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. On medium heat, fry the garlic and onion in the olive oil until lightly browned.
  2. Add the tomatoes and fry for 3-4 minutes.
  3. Add the beans and all the seasonings and mix well.
  4. Pour in the stock and coconut milk and bring the mixture to a gentle boil. Leave to simmer for 12- 15 minutes.

Best served hot.

Banana and Coconut Crumble

During the lockdown period everyone has gone to town on making banana bread. Now, don’t get me wrong, banana bread is good but I wanted to mix things up a bit and made my own little twist to a classic dessert. So here we are, another way to make use of those extra bananas; I hope you all enjoy.

Serves 2-3

Ingredients:

  • 3 ripe bananas
  • 100ml coconut milk
  • 1tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1 dessert spoon of coconut flakes
  • 70g self-raising flour
  • 42g butter
  • 30g light brown sugar
  • 2tsp maple syrup

Method:

  1. Preheat the oven to Gas Mark 5.
  2. Roughly slice the bananas, layer and spread across a baking dish.
  3. Put the coconut milk, cinnamon, nutmeg and maple syrup in a bowl and give it a good mix.
  4. In a separate bowl put the flour and butter together and rub to make a crumble.
  5. Then add the sugar and the coconut flakes and mix together with your hands.
  6. Pour over the coconut milk mixture over the bananas.
  7. Evenly scatter the crumble over the bananas and bake in the oven for 20 minutes or until the crumble is golden brown.

Best served hot. Delicious on its own or with a serving of single cream or ice cream.

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