This is a super easy, slightly spicy veggie brunch recipe you can rustle up any day of the week.
I’ve been eating a lot less meat over the past few of months. Mainly because I wanted to challenge myself to see if I could eat less meat. But I am actually now really enjoying eating less meat. I’ve always been a fan of veggie food and eating more veg and less meat actually helps me stay healthy. It’s also a lot cheaper and I feel better for it. So, so far, so good! Continue reading “Best Veggie Brunch; baked eggs”
In this post, I’m going to show you how to create an authentic, Mexican feast. Everything is so easy and simple, and I even throw in a veggie option. I made this for my friends a few weeks ago and they loved it. I hope you do too!
Overnight oats or birchers have become my go-to breakfast. But how do they work? Soaking the oats overnight makes them easier to digest. They’re also low in fat, and are a complex carbohydrate so they release energy slowly throughout the morning. You basically pop all the ingredients in a bowl the night before and enjoy them (eaten cold) the next day… Couldn’t be easier… Continue reading “Chocolate Cherry Protein Bircher”
It proved to be one of my most popular posts that week, so I’m sharing it with you all because I’m such a nice and lovely person. You’re welcome!
Then, pondering a suitable title got me thinking. There is something a little sad about the recipe: it’s only for one. I toyed with ‘Lonely hearts, brunch for one’ but decided that was far too melancholy. Continue reading “Love-yourself, brunch for one”
Italian food is so, so delightful. I have not yet travelled to Italy, but believe me, it is firmly on my bucket list. Today on the blog I am bringing you an easy, authentic, stunning Italian recipe from a wonderful experience I had a couple of weeks ago. It’s a traditional pasta dish named spaghetti amatriciana. Continue reading “Spaghetti Amatriciana: Authentic Italian Recipe”
It’s pretty much a food bloggers dream… To have one of your original recipes printed. I mean, the ultimate dream is probably an entire cookbook, but, I’m only a novice, so just the one recipe is fine by me!
However, to mark the occasion, I have re-vamped the recipe along with a newly styled shoot to go with it. I also made sure I used the amazing La Chinata smoked paprika powder, too, this time, as they recently sent me some all the way from Spain. I am literally in love with the stuff. Sorry, boys!
As this tiger prawn, chorizo and butter bean stew contains meat, fish and veggies and non-starchy carbs in the form of sweet potato, it really is one-pot dish. But, it’s the weekend, and calories definitely don’t count on Sundays… So, if you want to serve it with some buttered greens and crusty bread, please be my guest.
Serves 4-6, takes 10 minutes to prep, 50 minutes to cook, freezable.
What you need:
175g raw king prawns
4 raw, peeled jumbo tiger prawns per person
1 chorizo sausage, 225g, peeled and sliced
2 medium onions, finely diced
3 medium sweet potatoes, peeled and diced into 1cm cubes
4 cloves garlic, peeled and minced using a garlic crush
1 tin chopped tomatoes (I use Cirio)
1 tbsp tomato puree
2 bay leaves, 1 tsp dried thyme and 1 tsp dried oregano
3 tbsp rapeseed oil
the juice of 1 fresh lemon
500ml organic chicken stock
1 bunch fresh thyme, to garnish
What to do:
Heat the rapeseed oil in a large, heavy based lidded pan and add the diced onion. Fry over a low-medium heat for 5-7 minutes until soft and translucent. Add the crushed garlic cloves and continue to gently fry for 1 minute, then add the diced sweet potatoes, La Chinata smoked paprika, bay leaves and dried herbs and stir well, really letting the fragrance from the herbs and spices release. Cook for a further 3 minutes.
Add the tinned tomatoes, chicken stock and tomato puree. Stir well, cover and simmer for 20 minutes.
Next, add the sweet pepper, chorizo, cherry tomatoes, butter beans and lemon juice. Gently simmer for another 20 minutes.
Once the time is up, give the stew a good old stir and check the sweet potato is nice and tender, if it’s not, you can simmer for a further 5 minutes with the lid on at this point.
When everything is nice and tender, add the king prawns, tiger prawns and finish on a low heat with the lid off for 5-7 minutes, until the raw prawns are cooked through and the tiger prawns are cooked and piping hot throughout.
Season well with sea salt and freshly ground black pepper before serving either on its own, or with crusty bread and some buttered green beans.