You know when Summer is your fave season and everyone is banging on about how good Autumn is? And it’s mid-October and all you long for is sunshine and seaside? And your best friend has just left for Sydney to enjoy Summer in full swing? Yep, OK. I thought you did. I’m glad my blog posts are sooo relatable! Continue reading “Warm Quinoa, Halloumi and Charred-Tomato Salad”
Buddha bowl is a weird term. Basically, it’s a salad.
It has proteins, vegetables and grains. Much like many salads.
I think the main difference is that they’re more Instagrammable and Pinnable than an average salad.
So, I thought I’d have a go at one, using some basic ingredients I already had in the fridge and store cupboard. Continue reading “Easy Couscous ‘Buddha Bowls’”
In my opinion, meal prep is the only way you can guarantee eating healthy, tasty lunches throughout the week. At work, I’m super busy, so I don’t have time to faff about going out for lunch. Plus, I don’t want to spend unesseccery money on stuff that doesn’t make me feel good about what I’m eating.
This is one of my favourite desk lunch recipes. It’s quick and easy, full of texture and flavour and can be made ahead in bulk. Plus it’s a great way to use up nearly-stale bread instead of wasting it. Just wazz up one to two slices in a food processor and you’re away.
This recipes makes 2 hearty lunch portions and takes about 20 mins to rustle up.
I was recently sent some healthy infused rapeseed oils from Borderfields as part of their #IsBetter campaign. I already really rate rapeseed oil as an alternative to olive oil, as it’s much lower in saturated fat but still great to cook with. These infused oils are lovely and will be cropping up in a few of my recipes this month. Thanks to Bordefields for sending them over!
What you need
For the roast veg:
- 1 red onion
- 2 peppers (whichever colours you prefer)
- 2cloves garlic, whole
- 2tbsp. garlic infused rapeseed oil (I used Borderfields)
- handful of cherry tomatoes
For the pasta:
- 2 cloves garlic, minced
- 2 tbsp garlic infused rapeseed oil
- 140g whole wheat fusilli
- 50g fresh brown breadcrumbs
- 1 tsp dried herbs (thyme, basil, oregano all work well)
- handful of fresh basil, roughly torn, plus extra to serve
- Parmesan cheese, grated, to serve
- sea salt and freshly ground black pepper
What to do
- Pre heat the oven to 180C/160C fan. Roughly chop the veg and arrange in a roasting tin along with the 2 cloves garlic. Drizzle with the oil and a good seasoning of salt and pepper. Mix with your hands to make sure everything is coated. Pop in the middle of the oven for 35 mins, tuning once halfway through.
- Meanwhile, cook your pasta until al-dente. In a large saucepan, heat the other 2 tablespoons of oil over a medium heat. Once hot, add the breadcrumbs, dried herbs and minced garlic, stir well. Heat gently until the breadcrumbs turn golden brown, but make sure they don’t burn. Remove from the heat and stir in the fresh basil leaves.
- When the pasta is cooked, drain and add to the breadcrumb mixture. Stir well to ensure everything is coated. Add a little hot water if you feel the mixture needs loosening a little.
- Separate the pasta mixture in to two Tupperware’s and top each with the roasted veg and a fresh grating of Parmesan cheese. Keeps in the fridge well for up to 3 days. Enjoy cold or re-heated in the microwave for lunch!
What are your favourite pasta dishes, or healthy make-ahead lunches? Use the comments below, I would love to hear your thoughts!
Morning Campers! Boy have I got a treat for you today. For this month’s guest post I have teamed up with Ste Holmes – the man behind HUSSS Sandwich Co. in Liverpool.
Ste makes AWESOME sandwiches, served from a food truck on Myrtle Street, Liverpool. And his story is genuinely really cool. After graduating from University in 2008, he went on his travels around South East Asia. Being a true food lover, he was blown away at every meal-time by the amazing flavours they use in this part of the world. From the rich and complex noodle soups of Vietnam, to the spicy, fresh salads of Thailand, he was hooked on the delicious variety of flavour combinations.
When Ste returned home to the UK he put his degree on the back-burner and began researching the various cuisines of South East Asia. After studying hundreds of recipes, he realised almost all of the meals he had been enjoying contain the five flavours: HOT, UMAMI, SOUR, SALTY & SWEET – and so ‘HUSSS’ Sandwich Co. was born.
When these five flavours are used together, they compliment each other and create the most amazing taste sensation. Over the past couple of years, the HUSSS Sarnie team have worked together using combinations of the five flavours to develop a unique range of HUSSS Sandwiches. In short – they are using South East Asian culinary principles to liven up your lunchtime! And I am so in love with this concept!
In true guest post style, I have an exclusive recipe for you to try, and some words below from the man himself. If you give this a go at home, we would love to hear how you got on, and see your grilled cheese creations, so use the hashtag #baconjamgrilled if you do and we will retweet our favourites!
Recipe: Bacon Jam Grilled Cheese, yes, that’s Bacon. Jam. Grilled. Cheese.
The question we get asked most when this is on our menu is ‘What is bacon jam?’ Short answer, jam made of bacon. Long answer, smoked and unsmoked streaky bacon with bourbon, maple syrup and spices. What’s not to love?
You need to make the jam at least a couple of days in advance to let the flavours marry, but other than that it’s plain sailing. This recipe makes enough to make four bacon-filled grilled sarnies, with enough left over to slather on burgers, hot dogs and cereal (if you’re a gamer).
Chipotle chilli powder is ground smoked Jalapeno. It adds layers of depth to the jam. If you can’t find it, substitute Cayenne, but please find it. Phone me, I’ll send you some. Cumin adds a lovely earthy flavour, and the Bacon, well, it’s Bacon.
What you need:
- 2 tbsp neutral oil, vegetable or peanut are ideal
- 150g finely diced onion
- 150g finely diced shallot
- 3 large cloves garlic, diced
- 600g streaky bacon – mixture of smoked and unsmoked, diced
- 1 tsp chipotle chilli powder
- ½ tsp ground cumin
- ½ tsp ground mustard
- 125ml bourbon whiskey
- 65ml maple syrup, pure maple, a little goes a long way and the mixed stuff is nasty
- 80ml cup balsamic vinegar
- 80g brown sugar
What to do:
- Heat a heavy based pan (Le Creseut is a winner here) over medium heat. Add 1 tsbp oil, then the onions and shallots. Cook for about ten minutes until they are soft and translucent (be careful not to burn them as that will make the jam taste acrid). Once softened, add the garlic and cook for two minutes more. Remove the onion mix to a bowl.
- Add the remaining tbsp of oil to the pan, followed by the chopped bacon. Cook out for 30 minutes, stirring frequently until crispy. Cook in batches if you’re pan is a tiddler.
- Return onions to pan, along with the spices. Cook for one minute. Add the whiskey, maple syrup and balsamic vinegar and bring to the boil. Add the sugar and once amalgamated (massive word) turn the heat down. Cook for a further 15 minutes until the mixture has reduced and become jammy. Stir frequently.
- Use a stick blender or transfer to a food processor and blend to a coarse consistency. You want some texture; you don’t want a smooth puree.
Mozzarella is THE perfect cheese for grilled cheese. It melts amazing and goes stringy and gooey. On the downside, it’s a pretty neutral cheese. So an extra mature cheddar is the perfect bed partner. We’ve tried all sorts of posh breads for grilled cheese. Sourdough, rye, ciabatta, you name it. But simple sliced white gets our vote. You need a thinnish bread so the cheese can melt and its innards can become volcanic. Warburtons Danish loaf is our go to. It’s not very artisan but it really does the job.
What you need:
- 8 tbsp bacon jam
- 4 slices mozzarella (sliced, not fresh)
- 4 slices extra mature cheddar
- 8 slices white bread (we use Danish bread, found in most supermarket bread aisles)
- Butter, at room temperature
What to do:
- Lay four slices of sliced white on a chopping board. Top each piece of bread with a slice of mozzarella, followed by two tbsp of bacon jam. Use a palette knife (or normal knife if you don’t have one) to spread the jam all over the cheese, making sure to reach every corner evenly. Top with a layer of cheddar and another piece of bread.
- Heat a frying pan, or ideally two (or four if you want to serve them all at once and you’re felling switched on) over a medium heat. Use a palette knife to nail the top slice of bread in butter, making sure to cover every corner.
- Place a sandwich buttered side down in the frying pan and coat the naked side of bread in butter. Get a saucepan lid or weight and push down on the sandwich. This will make sure that all of its surface area is being grilled. Don’t touch it. I know you want to, but don’t. It’s the Maillard Reaction (Wikipedia it). You want it to get nice and brown but definitely not burnt. Listen to it. When you hear it toasting away nicely flip the sandwich and repeat with the other side. If it’s beige you’re premature. If it’s burnt blame me and start again. We do about a two minutes-two and half minutes per side over a medium heat with a saucepan lid pressed down on the sarnie.
- Once both sides are golden flip it out onto a chopping board and slice on the diagonal. The mozzarella should be stringy, the bacon jam scorching, and the bread lovely and crispy.
Hot (Chipotle), Umami (Cheese), Sour (Balsamic Vinegar), Salty (Bacon), Sweet (Maple Syrup). HUSSS. Dig in.
And if that wasn’t enough to get your tastebuds tingling, here are some more images of Ste’s other mouth-watering creations:
It’s that time of year again when I usually switch from salads to soups as my main go-to for lunches at work. Most supermarkets offer great soups in a wide range of flavours, which are ideal if you’re pushed for time. However, they can end up costing more, and sometimes contain stabilizers and other random ingredients that you don’t really want – so I highly recommend making your own. If you do a batch, it’s freezable so you can stock-up for the winter months. No brainer!
As you know, I love spice, so I wanted a soup that was warming, healthy and super-tasty. This soup has loads of carrots, so is high in vitamin-A and low in saturated fat; making it perfect for a little health-boost (always welcomed at this time of year!)
I’ve been trying out a few different recipes recently, but none are as good as this one from Sainsbury’s Magazine. Hats off to cook Tamsin Burnett-Hall (twitter: @cooksewgrow) who created this recipe, it truly is delicious and has been perfectly crafted for full-on flavour without overloading on calories. The soup topping, tarka, is a mix of spices fried in oil until fragrant, then added just before serving. It’s what makes this soup extra special, perfect for lunch in the week (just take the tarka in a little separate tub), or ideal for a starter if you have people round for dinner.
The original recipe makes 8 portions, but my casserole dish only has room for 6, so I have adapted the recipe slightly to make 6 hearty portions instead. In total it takes around 50 minutes to make from start to finish.
what you need:
for the soup
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 650g carrots
- 350g parsnips
- 1 tsp grated root ginger
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp garam masala
- 1 litre good quality veg stock
for the tarka
- 2 tbsp rapeseed oil
- 1 tsp shredded root ginger
- 1 garlic clove, finely sliced
- 1-2 red chillies, de-seeded and finely sliced
- 1/2 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 6 tbsp low-fat natural yogurt
- handful of freshly chopped coriander
what to do:
1. For the soup, heat the oil in a large saucepan or casserole dish, add the onion and cook for about 8 minutes until softened but still pale. Meanwhile, scrub (no need to peel), trim and chop the carrots and parsnips into 2 cm chunks.
2. Add the ginger and spices to the onion and cook for 1 minute until fragrant, then add the carrots and parsnips and mix to coat them in the spices.
3. Pour in the veg stock, season and bring to the boil. Cover and simmer for 20 minutes, until the vegetables are tender.
4. Blend the soup in a liquidiser or using a hand blender until smooth.
5. For the tarka, heat the oil in a small frying pan over a medium heat and fry the ginger, garlic, chilli and mustard seeds for 1-2 minutes, until the seeds start popping and the garlic begins to change colour.
6. Ladle the soup into cups or bowls and swirl in a spoonful of natural yogurt and a few bits of coriander. Sprinkle over the chilli and garlic topper just before serving and enjoy -x-
You know those kind of Saturday afternoons… not much going on, rainy and horrible outside… you can get a little, well, bored. In my world, boredem is pretty much synonymous with ‘peckish’. As I found myself in this situation last week, I thought a great way to spice-up this otherwise-boring afternoon, is to get a little creative in the kitchen. So here’s what I came up with… Egg Fried Pilau Rice with some super tasty hot-sauce from the wonderful Chilli Drops!
Chilli Drops sauce is just one of the 8 artisan goodies in my Artisan Selection box from Compare Your Artisan. If you’re a foodie like me and you fancy picking up an Artisan Selection box for yourself, visit their website for all the details (you wont be disappointed, as the service is fantastic): compareyourartisan.com.
This meal is a super-easy throw together, a kind of ‘cheats’ recipe if you like. It would be a great accompaniment to almost any Indian curry, or as a meal for one when you’re in a rush and are just looking to use up random items in the fridge. For a veggie option – just skip the ham.
Serves 1 as a whole meal, or 2 as a side dish. Takes about 10 minutes.
what you need:
- a generous dollop of Chilli Drops, ‘Bolly Good’ hot sauce: www.chillidrops.co.uk
- 1 pack of Veetee’s Heat & Eat Pilau Rice: www.veetee.com (available in most super-markets)
- 1 free range egg (any size will do), gently beaten
- 2 handfuls of frozen petits pois or garden peas
- splash of ground-nut oil (or any other flavourless cooking oil)
- splash of light soy sauce
- handful of ham, chopped into small chunks
- half an orange pepper, diced into small cubes
- 1 shallot, diced into small cubes
what to do:
- heat the oil in a frying pan or wok over a medium heat, add the shallots and stir for about 1 minute.
- whilst the shallots are cooking, heat the rice in the microwave as per the packet instructions (but for 1 minute only, because we will cook it for the remaining minute later in the wok).
- add the diced pepper to the shallots, and continue stirring for about another minute.
- add the half-cooked rice, peas and strips of ham to the wok and give it all a good stir, season well with black pepper and add a dash of soy sauce, keep stirring to ensure everything heats up.
- after 2 minutes or so, use a wooden spatula to move all of the rice mixture to one side of the wok (this is to make room for the egg).
- tip the beaten egg into the space in the wok, and allow this to gently cook for a minute or so.
- as the egg begins to cook, use your spatula to break it up into pieces, then gradually combine it with the rice mixture.
- add a little extra soy-sauce to taste, and little more black pepper if needed.
- serve in a warm bowl and with a generous dollop of Bolly Good chili sauce, to really give it an extra kick. YUMMY!
Super simple. Easy peasy. Delicious. Serves 2. Sometimes I make extra, knowing that this is sooooo scrumptious, I want it again for lunch the next day…. Go on, you know you want to!
What you need:
- generous glug of olive oil
- 150g Fusilli pasta
- 4 pork chipoloatas (I use Waitrose British pork & herb)
- 2 shallots, thinly sliced
- 1 clove garlic, crushed
- handful of frozen peas (or petits pois)
- 50g sun-dried tomatoes, sliced
- grated Parmesan (to serve)
- handful of chopped fresh herbs flat-leaf parsley
- salt and freshly ground black pepper
What to do:
- Cook to Fusilli in a pan of well salted water for 10-12 minutes, or until ‘al dente’.
- Slice the chipolatas into chunks and heat a glug of olive oil in a frying pan, fry the sausages over a medium heat until golden brown.
- Add the sliced shallots and garlic to the frying pan and toss together with the chunks of sausage.
- Add the peas to the pasta for the final 2 minutes of the pasta’s cooking time, and toss the sun-dried tomatoes through the sausage mixture to warm through.
- Drain the pasta and peas and then add to the sausage in the frying pan, ensuring all the pasta is coated.
- Season well with salt and pepper and stir through a handful of the parsley, grate over the Parmesan.
- Serve hot or cold, for lunch or dinner. Enjoy -x-