Beetroot & Chickpeas Burgers

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This recipe is so easy and can be made in less than 2 hours. A good way to get those veggies into your kids. The beetroot adds a nice raw pink colour to it which we loved. We were surprised by the combination of beetroot with chickpeas. Flavours were subtle but very satisfying.

Servings: 8 to 10 patties

Ingredients:

3 cans of chickpeas

2 big beetroots, cooked & grated (I used precooked from the shop, a pack of 6 to 7 tiny beetroots)

1 finely chopped red onion

3 – 4 cloves of garlic

Handful of chopped coriander

4 – 5 tbsp quick oats

1 tbsp cornflour

1/2 tbsp of grammar flour

2 tbsp nutritional yeast (optional)

2 tsp of chia seeds (optional)

100 grams of walnuts, coarsely ground

1 tbsp of cumin powder

1 tbsp of smoked paprika

Salt to taste

3 tbsp oil to cook

Method:

Take a can of chickpeas and blend it with its water. It will be nearly as smooth as hummus, pour it in a mixing bowl. Drain other two cans and put it in with the ground chickpeas. Now mush up the chickpeas with a potato masher.

Add all the other ingredients and mix well. I would get in with your hands. If it is too wet, add more oats or a sprinkle of cornflour should do the trick.

Once the mixture is ready, form your patties and set them aside in the fridge to set.

In the meantime, chop up all the other fillings you would like to put in your burger: tomatoes, red onions, gherkins, cheese etc.

After about 30 minutes of chilling. I shallow fried the patties until golden brown on both sides and then put them in a preheated oven on gas mark 5 for 20 mins or so.

Check after 15 minutes and cook accordingly. Voila!

Serve with some homemade chips and cold glass of lager! Perfect way to welcome spring.

 

 

 

 

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Halloumi with Apples and Mixed Salad Leaves

This is a very simple yet tasty and light salad, perfect for days when you aren’t very hungry but wouldn’t mind eating something before going to bed. A wholesome healthy meal!

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Ingredients:

A bag of Mixed Salad Leaves

Handful of Cherry Tomatoes (cut into half)

1 Packet of Halloumi (we cut them into 4 parts for two of us)

1 Apple

Sprinkling of flour

Butter for frying

Dressing:

Olive oil

A sprinkling of Oregano

Balsamic Vinegar

Salt

Sugar

Mustard ( any you prefer)

Lime/lemon juice (optional)

Method:

For the salad, just chop the apples into long thin stripes or julienne as they call it. Toss in the a bowl with mixed salad leaves & tomatoes. Set aside.

Now, prepare the ingredients for the dressing. For convenience, remember the measurement of 2:1 for olive oil and balsamic vinegar respectively. Everything else, add a little bit at a time. Taste and add more until it is perfect. Set it aside.

Now for the halloumi, sprinkle and tap some flour on each side of halloumi and fry it in butter on a hot pan. Let it brown for a minute or two and turn over. Alternatively, you can grill the cheese if you have a grill. I would suggest putting a tinned foil at the bottom of the grill, just incase the cheese sticks at the bottom.

Toss the dressing in with the salad and plate it out with the crispy savoury halloumi on top. Enjoy with fresh glass of orange juice!!

P.S: Please try and use organic and fair trade products as much as possible. We can’t eradicate but can reduce negative environmental impacts on our plant in this lifetime.

Homemade Fishcakes with Pineapple and Rocket Salad

Knowing what goes into your meal is an important aspect of healthy eating. Homemade fishcakes are easy to make and taste way better than frozen ones or ready made ones from the shops. Making them at home also means you know exactly what is going into your fishcakes and you can quality control the ingredients whilst maintaining a budget.

I love making fishcakes at home, because it helps me pick sustainable fishes freshly caught by our local fishmonger, add my preferred flavours, control the seasoning and avoid all the junk that goes into the ready made fishcakes from the supermarket.

My fishcake recipe can be made with any kind of fish you can get hold of or add a bit of tofu/paneer/soy to make a vegetarian version. Add extra breadcrumbs instead of eggs to make it all vegan friendly. Play around with the recipe and enjoy!

Fishcakes:

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Ingredients:

2 Coley/Cod/Mackerel/Tuna fillet (cooked, simply boil them in water)

1 part Potato and 1 part Swede (cooked and mashed)

1 Cup Spring Onions (Chopped)

Handful of Coriander (Chopped)

1 Egg

1/2 Cup of Breadcrumbs (or oat crumbs)

1 tbsp Rice Flour

Salt and Pepper

Oil

Method:

Mix all the ingredients together (except oil) and carefully shape them into cakes. Let them sit in the fridge for about an hour or so. Now, heat oil in a pan and then shallow fry the fish cakes until nice and brown. Turn the heat down and let it cook for another 5 minutes. Alternatively, you could pop the fishcakes into a pre-heated oven on gas mark 5, for 10 to 15 minutes to ensure that it is cooked through and warm right through the centre. Leave them on a kitchen paper to drain all the excess oil. Serve hot with a side of my Pineapple and Rocket salad (below) and some garlic bread!

Pineapple and Rocket Salad

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Ingredients:

Handful of Rockets

A few Spinach leaves

Handful of Basil and Coriander

Handful of Sprouts

1 cup chopped Pineapple

3 tbsp desiccated coconut (fresh coconut is better)

For the dressing:

5 to 6 cloves of Garlic

1 inch of Ginger

2 Chillies (or less)

Hoison Sauce

Honey

Lime juice

Method:

Chop all the greens, add pineapple, coconut and set aside. Finely chop the garlic, ginger and chillies and set aside. Now make a dressing with poison sauce, honey and lime juice and add chopped ginger, garlic, chillies into it. Mix well and use this dressing on the salad. Yum!!

 

I hope you’ll try this at home and let me know ow it was! 🙂

 

 

Cheat’s Cajun Chicken with Mushrooms

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We are not a very mushroom loving household, I have to admit. But when our weekly veggie box arrived with a big bag full of fresh, organic and locally grown mushrooms packed with vitamin D, we had to get creative.

And as much as I like to make my own spices combination from scratch, some days it is simply nice to not work so hard yet be able to put a decent plate of food in front of the family. So, in this recipe I have experimented with Asda’s Cajun mix. Worked really well!

This is nothing like a traditional Cajun stew that is simmered for hours with freshly ground spices but a quick and simple cheat’s recipe. Anyone with minimal cooking skills can put this one together quite impressively.

Ingredients:

2  Organic Chicken Breats (diced)

1 Onion

2-3 Garlic Cloves (grated or chopped)

200 gms of Mushrooms

1tsp Flour

3 – 4 tbsp of Cajun Mix (or to taste)

Salt to taste

1tsp Sugar

3 tsp Vegetable Oil

Method:

In a pan, heat the oil. Add onions and mushrooms. Sweat everything together for 5 minutes and then add the garlic and chicken. Once the chicken goes white from the outside, add flour and cajun spice mix, salt and sugar. Add lots of water, and once everything comes to a boil, lower the heat and simmer until nice and creamy.

Serve hot with white rice and some greens (I used fresh seasonal purple sprouts from our veggie box).

P.S: If you don’t eat meat, swap it for any vegetable(s) of your choice or some fish. Enjoy 🙂

Please let me know if you liked my post by  leaving a comment below. Follow me on Facebook, Twitter, Instagram or Bloglovin for regular updates. 

 

Homemade Strawberry Jam

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Without it our breakfast crumpets are a bland affair, without it cream teas are colourless and no victoria sponge is ever extra-ordinary without a big dollop of strawberry jam sandwiched between the sponges.

Summers are gone but one can always pack the sickly sweetness of strawberry nostalgia in a jar, spreading sweet dollops of happiness on your crumpets during cold winter mornings.

If you follow this recipe, I bet you will end up with strawberry jam that tastes simply mind-blowing!

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Ingredients:

1kg strawberries

500gm caster sugar

1 lemon juice

Method:

Clean and cut the strawberries into half. In a saucepan mix the strawberries with sugar and lemon juice. Squish the strawberries gently with a fork. Cook the mixture until the sugar melts and then simmer it for almost one and half hours or until it is thick enough. Have a taste and add sugar according to taste.

Prepare the jam jars before hand. There are different ways of sterilising them. You can either wash them and put them in the oven for 30 minutes on 130 degrees. I simply washed them thoroughly in hot water and soaked them in piping hot water for 15 minutes and let them dry.

Once the jam jars are ready, pour in the hot jam into the jars. If the jar is cold, make sure the jar is sitting in hot water because cold glass has a tendency to break when it comes in contact with hot jam. Leave half an inch space, do not over fill. Stir the jam gently with a knife to get rid of any air bubbles. Put the cap on gently and sterilise the jars with the lid in hot water for another 15 to 20 minutes. Then tighten the seal and leave it to set overnight.

Voila!! Your home-made jam is ready to squirl on top of your toast or crumpet!

Let me know if you like my recipe by leaving a comment below.

 

Romance the Romanesco

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“It is not exactly a cauliflower, nor is it exactly like a broccoli, it is somewhere in the middle”, told the man who was fighting me at our local farmers market to buy the last one left. When I told him, I have never tried one of them before, he very kindly let me buy it.

So here I am, in total admiration of this beautifully green vegetable full of vitamin c and rich in fibre. And here is how I cooked it.

Vegans – avoid dairy, add a bit of soya milk if you really want.

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Ingredients:

1 head of Romanesco, cut into florets and washed

1 medium onions chopped

2 cloves of garlic

few mint leaves

1 knob of butter

1 tsp extra virgin olive oil

1 tsp ground pepper

2 tbsp vegetable bouillon (or stock cube)

Salt to taste

2 tbsp heavy cream (optional)

some cheese (optional)

Method:

Heat the pan. Let the butter melt in hot olive oil. Add the onions and garlic and sauté until translucent. Then add the chopped romanesco. Add bouillon, mint leaves salt and pepper. Pour water and cook.

Once the romanesco is cooked, blitz it into a fine puree. Add the cream and cheese and let it all melt.

Serve hot or cold with garlic bread.

Please let me know if you liked the recipe by leaving a comment below.

Breakfast Recipe: Vegetable Hash With Eggs On Top

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The easiest breakfast to make for my two little ones is a bowl of cheerios with milk and porridge, daddy is known to make pancakes and every now and then, I attempt at making Parathas (Indian savoury pancakes).

My children devour all of the easy no fuss breakfast, which makes me less guilty of having not made such an effort in the morning. I am not a morning momma!

But today was different, unlike other mornings, I for a change fancied breakfast! And I don’t appreciate eating sweet stuff. So I decided to pull my mummy socks up and prepared hot savoury breakfast…

Ingredients:

1 medium sized chopped onions

1 big carrot sliced

2 courgettes sliced

1 big baking potato sliced (I used 6 baby potato)

3 cloves of garlic

2 bay leaves

4 free range eggs

1 tsp dried oregano

Salt, Sugar & Pepper to taste

Good glug of olive oil

Method:

Preheat the oven on gas mark 6.

In a saucepan, heat the oil. Add the bay leaves, onions and garlic. Sauté till translucent, and then add potatoes and carrots. Once the potatoes are nearly cooked, add courgettes and other dried ingredients. I added some left over spinach but that’s optional.

Remove the pan from the heat and make four separate wells in between the hash for poaching the eggs. Now break the eggs in the holes and put the pan in the oven for about 10 minutes or until everything goes golden brown and eggs are cooked.

Serve hot with freshly baked bread or with wraps as we did!

Enjoy!