Butterbean stew recipe

Hello everyone,
I haven’t posted a recipe or anything for quite a long time. I asked a few people on Instagram if they would like me to start posting recipes again and I got such positive feedback that people would love to see recipes. I dip in and out of blogging ever such a lot but I really enjoy it. I enjoy having the space to share anything my heart desires. So, as with all of my other recipes I have shared I thought I would post them on this blog. This particular one I am going to share today was actually requested and I didn’t really know what you would want me to share so I thought I would kick off with this one.

Butterbean stew:

Butterbean stew

Ingredients:
400g can chopped tomatoes
1 can of butterbeans in water, drained and rinsed
1 small onion, diced
1 carrot, diced
1 red pepper, chopped
1 courgette, chopped
1tsp each of cumin, coriander and garam masala

What to do:
1. Heat a little oil in a saucepan and add in the onion, carrot, pepper and courgette and cook for five minutes
2. Add the butterbeans, chopped tomatoes, cumin, coriander and garam masala and simmer for 15 minutes. You may need to simmer for longer depending on how crunchy or soft you like your vegetables to be
3. Serve with whatever you would like and most importantly enjoy! 🙂

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Tomato baked eggs

Hello,

I promised yesterday on instagram that I would post this delicious recipe of tomato baked eggs. I made this for the very first time on Wednesday and it was so delicious and extremely easy. I think anyone could make it because it is that easy. Here is what it looks like and what to do:

https://igcdn-photos-a-a.akamaihd.net/hphotos-ak-xaf1/t51.2885-15/11424730_1604570166458256_804380406_n.jpg
Tomato baked eggs

Ingredients:

  • 1 large potato washed and diced
  • oil to fry
  • 1 crushed garlic clove
  • 1/4 red pepper
  • 1tsp dried chives
  • 1/2tsp paprika
  • 1/2 of a 400g can chopped tomatoes
  • 9 green olives
  • 2 eggs

What to do:

  1. Add the potato to a pan of boiling water and simmer for 10 minutes
  2. While the potato is boiling, heat the oil in a frying pan. Once heated add the garlic and pepper and cook for three minutes
  3. Add the chives paprika, chopped tomatoes and olives to the pan and cook for 3 minutes
  4. When the potato is done drain it then mix in well with the tomato sauce
  5. grease a small/medium pan with oil/spray/spread and then add in the tomato and potato mixture
  6. Make two dips in the mixture and then crack in the eggs into each one
  7. Bake for 15 minutes with an oven temperature of 180 fan oven or 200 normal

Enjoy 🙂

Apricot and walnut sandwich bars (Mary Berry recipe)

Hello,

Some of you might know that I absolutely love baking. It is one of my favourite things to do but unfortunately anorexia has taken it away from me as my mum was getting a bit frustrated when I used to bake all of the time but I wouldn’t eat any myself. I remember when I was in hospital, every Friday was baking day and I would make chocolate brownies and biscuits etc and I would give them to my family and all of the other patients and staff. It was like no one expected me to eat any of what I had created. None of the staff said anything so I just kept baking and giving it all away. But then when I came home I WANT to eat my baked goods so I stopped baking from fear of having to eat it because I have made a pact with myself if I bake then I MUST eat it. And then at the weekend I hadn’t baked in months so I thought it was the perfect opportunity to bake something and eat it. I made these apricot and walnut bars from Mary Berry and they are so delicious. They felt wasier for me because they have oats and wholemeal flour and walnuts in but they still have their fair share of ingredients which my eating disorder would make me cry and run from. So I thought I would share this recipe with you. And of course it is Mary Berry so it has GOT to be good right? 😉

IMG_0287

Apricot and walnut sandwich bars

Ingredients:

  • 50g rolled oats
  • 50g light muscovado sugar
  • 40g chopped walnuts
  • 200g wholemeal self raising flour OR plain wholemeal flour with 2tsp baking powder
  • 175g butter, melted
  • 175g dried apricots, chopped into small pieces
  • 50ml water
  • 2tbsp caster sugar
  • grated rind of 1 lemon

What to do:

  1. Pre heat your oven to 130 degrees (fan) or 150 degrees and then grease and line a 18cm square tin with baking parchment. Begin by making the apricot filling. Place the apricots, water, sugar and lemon rind into a small saucepan. cover and simmer gently until all of the liquid has evaporated. Remove from the heat and allow to cool while you prepare the oat mixture.
  2. Mix together the oats, flour, sugar and walnuts in a bowl. Pour in the melted butter and mix well.
  3. Press half of the oat mixture into the tin and press down evenly. Spread the apricot mixture evenly on top and then top with the rest of the oat mixture evenly.
  4. Bake in the oven for around 45 minutes. I got nine squares out of my mixture and when still hot cut gently through the mixture to score out nine squares and then leave to go completely cold before completely cutting the bars and lifting them out of the tin.

Enjoy 🙂

Spicy tomato and chickpeas and potato cakes

Hello,

I wanted to share with you two recipes today. The first one is spicy chickpeas and spinach and the second one is potato cakes. Today was my first time making potato cakes and I am in love they are so delicious. I think the spinach and chickpeas is also quite a standard recipe that I see in cookery books and on the internet. All with only slight variations. You don’t have to eat these too thinks together but I normally eat my chickpeas with rice so I fancied a little change today. You could also have the potato cakes with baked beans or any other saucy thing you would like. So, I shall share the recipe for both.

Spicy tomato and chickpeas with spinach and potato cakes

Spicy tomatoes and chickpeas:

Ingredients:

  • Olive oil for frying
  • 1 onion, diced
  • 2 gloves of garlic, crushed
  • Small piece of fresh root ginger, peeled and finely grated
  • 2 red chillis, chopped as small as you can
  • 1/2tsp turmeric
  • 3/4tsp garam masala
  • 1tsp ground cumin
  • 1 tin chopped tomatoes
  • 2tsp tomato puree
  • 400g chickpeas
  • 200g packed baby spinach leaves

What to do:

  1. Heat the oil in a saucepan and cook the onion until softened. Stir in the garlic, ginger and chillis and cook for five more minutes
  2. Add the spices and stir over a low heat for a few seconds then add the tomatoes and tomato puree and simmer for five minutes
  3. Add the chickpeas, simmer for ten minutes. Lastly add in the spinach and cook for a few minutes until wilted

Potato cakes:

Ingredients:

  • 2 large diced potatoes
  • 1/2 cup grated cheddar cheese
  • 1tsp dried chives
  • 2 chopped spring onions
  • 1/2 beaten egg
  • Olive oil to fry

What to do:

  1. Put the potatoes in boiling water and simmer for ten minutes. Drain then mash lightly with a fork
  2. Add the cheese, chives and spring onions and half an egg and combine so everything has stuck together. Be careful not to use too much egg otherwise it will be too crumbly for cooking
  3. Make 4 potato cakes and then heat your oil in a frying pan. Fry on each side for 4-5 minutes until browned

Enjoy 🙂

If you try any of my recipes then don’t forget to tag me on instagram or comment below

Vegetable pasta sauce

Hello everyone,

I have been so busy recently it appears and that makes me anxious because my energy levels are depleting fast. I wake up in the morning fresh as a daisy and then by 11:00 I am flagging and then by two I can’t move anymore. This is a problem that needs to be solved especially if I want to have a life for myself which I very much do want that more than anything! But apart from the tiredness everyday I feel quite chirpy today. So I wanted to share with you a recipe again! This is my tomato and vegetable pasta sauce and its so delicious I love it.

vegetable pasta sauce

Ingredients:

  • 1tsp olive oil
  • 1 large onion
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 2 peppers any colour, deseeded and chopped
  • 2x400g cans chopped tomatoes
  • 1tbsp balsamic vinegar

What to do:

  1. Heat the oil in a saucepan and gently cook the onion, celery and carrots for around ten minutes. Add the peppers and cook for ten minutes more.Tip in the tomatoes and balsamic vinegar. Simmer for around 30-40 minutes.#
  2. Once the sauce is cooked blitz with a hand held blender. You could leave it chunky but I think it tastes nicer smooth and I prefer that texture.
  3. I got four portions out of this so it’s perfect to shove in the freezer so you have it to hand when you don’t feel like cooking.

Enjoy 🙂

Vegetable and bean chilli

Hello,

Firstly, I want to apologise because I know I said I would post this recipe on Friday but that never ended up happening because silly me forgot I had an appointment in the afternoon and then by the time I knew it the whole day had ran away with me. I am also sorry because if you follow my Instagram then I have been posting these meals and not posting the recipes until ages afterwards so it is a little confusing and I am still getting used to the whole blogging and instagram at the same time. I guess one could say I am no multi-tasker! Anyway, I want to share with you today this vegetable and bean chilli. I have SO MANY chilli recipes but I really enjoyed this one because it felt so fresh tasting and not so heavy.

Bean chilli and chips

Bean chilli and chips

Bean chilli and rice

Bean chilli and rice

The recipe:
Ingredients:
1tbsp olive oil
1 garlic clove, finely chopped
1 thumb sized piece of ginger, finely chopped
1 large onion, chopped
2 courgettes, diced
1 red pepper,deseeded and chopped
1 yellow pepper, dese1eded and chopped
1 tbsp chilli powder
100g red lentils, washed and drained
1tbsp tomato puree
2x 400g cans chopped tomatoes
195g sweetcorn, drained
420g can butter beans, drained
400g kidney beans in water, drained

What to do:

1. Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about five minutes until starting to soften. Add the chilli powder and cook for 1 minute more.

2. Stir in the lentils, tomato puree, tomatoes and 250ml water. Bring to the boil and cook for 15-20 minutes.

3. Add the sweetcorn and beans and cook for a further 10 minutes. (I made seven portions)

Enjoy! 🙂

Yesterday lunch

Hello everyone,

I shall be posting a recipe later on today but first I wanted to do a little post about my lunch that I had yesterday. Me and my mum love going out for lunch so we decided to make it a regular occurrence and we usually go once a week depending on how busy we both are. It’s lovely to spend some time with my mum and also I sometimes meet her before/after therapy so it puts me in a good mood. We have two favourite cafes now but we want to find new places to go because it’s always nice to go somewhere different!

The place I went to yesterday was actually a shop and they have a cafe on the top floor. I think lots of places do that now actually and I like going there because then I can look at all of the kitchen/craft stuff when I am finished 😉 Yesterday I felt like a toasted sandwich and I hadn’t actually seen them do toasted sandwiches before but maybe that is because I wasn’t looking? I chose a cheese and tomato toastie and it was delish.

Cheese and tomato toastie

And then for pudding we both got a cake and I got the coffee and walnut cake which is one of my favourite ever flavours. I have also had the chocolate brownie there before as well. I think I like my chocolate things 😉 I shall have to try the chocolate cake next time I go. I have always been eyeing it up but I think that saying you eat with your eyes is true. Because once my dad bought a cake slice and I just wouldn’t have chosen to eat it because it looked just a bit boring but I had it and it was actually very tasty. I don’t know I think that I do usually make such a fuss if my food doesn’t look tasty I think that is definitely something I need to work on! But I don’t think it is a specific eating disorder thing. I think it is a me being silly thing! Ramble over… Here was my cake.

Coffee and walnut cake

I did enjoy it but it was very very dense. It wasn’t light and fluffy and my mum said that my homemade cakes are 1000x better. I think a bake session is in order this weekend 😉 Something different will be happening next week. Something different and scary. On Tuesday I am going out for lunch but I am not going with my mum, I am going with my dad. Me and my dad have a difficult relationship and my illness has made it worse. The other day I was just talking with my dad and suddenly I asked him out for lunch. I am not one to be so forward but I did it and I am actually very proud. Me and my dad don’t really do anything together and if we do then my mum is always there. So I hope that this will be a good time to bond and also it will be out of the house and at my favourite cafe so I think (I hope) that I will feel relaxed because most times I don’t feel relaxed at home and that’s when the conflict starts.

I think I am making important steps and I am quite proud of myself which one day I won’t be ashamed of saying! Eating lunch out is getting a little bit easier each week and I think it just proves that if you try then you will succeed. I am aware that most people might not go out for lunch once a week but I think for me it is helping challenging myself and it helps putting an hour aside each week so me and my mum can have a good chat in a calm and relaxed environment which unfortunately is not home at the moment but it will be. Just take each day as it comes.