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! 🙂

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

Lentil bolognese

I wanted to share with you a recipe for one of my favourite sauces. I love lentils and I love that it makes the perfect alternative to a proper meat bolognese and I am not a huge fan of quorn although I eat it occasionally but I think lentils make a good meat free substitution.

How to make lentil bolognese sauce:

Lentil bolognese

Ingredients:

  • 75g dried puy lentils (or you could use red lentils if you like)
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 small carrots, peeled and diced
  • 2 small courgettes, cut into cubes
  • a couple of medium sized mushrooms
  • 1x 400g can chopped tomatoes
  • tsp vegetable stock powder and about 150ml water
  • 2 tbsp tomato puree
  • 1tsp dried oregano

What to do:

  1. Put the lentils into a saucepan and then fill the pan with water. Cover and bring to the boil then turn down the heat and simmer uncovered for 30 minutes and then drain once cooked.

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Cooked lentils

2. Heat the oil in a saucepan, add the onion, garlic and carrots and then fry for 4-5 minutes, stirring occasionally. Add the courgettes and mushrooms and cook for two more minutes. Stir in the tomatoes, stock, tomato puree and oregano and lentils.

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Chopped onion and carrot

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Chopped mushroom and courgette

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3. Bring to the boil and simmer for five minutes

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Enjoy ❤

Red lentil and vegetable sauce

Hello,

Today I wanted to share with you one of my all time favourite recipes. I make this so much and it is so quick and easy and such a favourite of mine. You can serve it with anything you like: rice, couscous etc. I always have mine with pasta.

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Ingredients:
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato puree and balsamic vinegar
250g diced vegetables. You can you anything you like I used: courgette, red pepper and mushrooms
50g red lentils
2 x 400g cans chopped tomatoes

What to do:

  • Tip the onion, celery and carrots into a large non stick pan and add 2-3tbsp of water. Cook gently, stirring often until the vegetables are soft
  • Add the garlic, tomato puree and balsamic vinegar, cook on a high heat for one minute more, add the diced vegetables, lentils and tomatoes and then bring to the boil
  • Turn the heat down to simmer then cook for about 20 minutes until all the vegetables have cooked.
  • Enjoy 🙂

Recipe- Mushrooms and chickpeas with apricot couscous

Hello!

Today I have decided to share with you a recipe because on my Instagram I always have quite a few people saying they would love to know the recipes for the things that I cook and bake. So I thought I would start off with a pretty basic recipe. Pretty much all of the ingredients are ones that you would already have in your house so it’s always good to be able to make something and not having to rush and and buy something last minute and also this recipe is so quick and that’s exactly what you need sometimes. I do love cooking but I don’t like to be in the kitchen for hours after a long, busy day!

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Ingredients:

  • 1 onion, diced
  • 1tsp olive oil
  • 1/2tsp ground cinnamon
  • 1tsp ground cumin
  • 300g mushrooms, quartered
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed and drained
  • 1tsp clear honey OR 1tsp agave nectar
  1. Fry the onion in the oil for 6 minutes until softened. Add the cinnamon and cumin and cook for one minute, stirring. Add the mushrooms and cook for 2 minutes then stir in the tomatoes, chickpeas and honey/agave. Simmer for 7-8 minutes.
  2. To make the couscous I use 50g per person and 2-3 depending on how big they are dried apricots per person. Chop up the apricots into really small pieces and then put in a bowl along with the couscous. Pour over boiling water from the kettle until it has just covered the couscous and then cover with a plate and leave for five minutes. When the couscous is cooked fluff up the grains and serve with the mushrooms.

Enjoy!

Meal plan.

I feel the need to document this because I feel like the fattest person ever to have come on this earth. So here goes.

Breakfast: 40g porridge oats with 120ml of soy milk and a tsp of honey, grapes.

Snack: Soreen banana lunchbox loaf.

Lunch: 50g couscous with 1/2 jar of chargrilled vegetable sauce and 70g quorn chicken pieces.

Snack: Large banana.

Dinner: Two slices wholemeal toast spread with 2tbsp peanut butter, nectarine and raspberry yogurt.

Snack: Graze black pepper popcorn.

And I was going to have more to get me to at least near my calories but this popcorn has outdone me. There was literally SO much of it and I seriously don’t think I can fit another thing in me. What the hell is wrong with me? Im horrible 😥

What do I eat?

Hi!

I am rather nosey myself and love seeing what other people eat so I thought I would share some of the things I have eaten recently! This won’t be a full day or anything, it will just be random meals from any day but I think I am going to participate in next weeks WIAW 😀 I have been on a real cooking kick lately so I have been cooking a lot of my dinners so I will show lots of those.

So firstly breakfast pictures:

Weetabix with a sliced banana and milk.

Weetabix with a sliced banana and milk.

So my most common breakfast is some type of cereal with milk and a banana. I absolutely love Weetabix and also sultana bran is a favourite as well. I also love anything and everything to do with peanut butter. Crumpets are the best things ever:

Crumpet spread with peanut butter and a banana.

Crumpet spread with peanut butter and a banana.

I have been experimenting a lot with my breakfasts recently as they are all a bit samey so I came up with this a few weeks ago:

Apple and cinnamon overnight oats.

Apple and cinnamon overnight oats.

This was my first time making overnight oats and I topped it off with peanut butter. I did like it but I am still searching for my perfect breakfast! I know breakfast is a lot of peoples favourite meal but for some reason I don’t really like eating in the mornings so I just like to grab something quick.

Now for lunch. My lunches vary a lot which I love.

Baked beans on toast.

Baked beans on toast.

One of my favourite lunches at the moment has got to be baked beans on toast. I have that one a lot 😀 Another lunch I have quite a lot is soup:

Homemade spiced carrot soup.

Homemade spiced carrot soup.

I made this one out of a book that only has vegetarian soups in and it was really nice. Im really trying to make my own food now as cooking is such a hobby of mine. It has its downsides now as I do get VERY obsessed.

Mediteranian herb wrap with onion and chive cottage cheese, sweetcorn and quorn ham.

Mediteranian herb wrap with onion and chive cottage cheese, sweetcorn and quorn ham.

This is a lunch that I have just come up with recently. It is so nice and I have forgotten how much I love wraps so I will definitely be having more of them in the future!

And now for some dinners:

Homemade quorn shepards pie with sliced tomatoes.

Homemade quorn shepards pie with sliced tomatoes.

I have this dinner quite a lot and it’s probably one of my favourites. We have a quorn book in my house and it has recipes using all the quorn products so that is where I got this from. And I like it because the mashed potato has parsnip in with is so it gives it a nice taste.

Homemade bean and pepper stew with couscous.

Homemade bean and pepper stew with couscous.

This is one of my new recipes that I have tried out. I have recently bought a vegetarian cookbook and it’s great because all the recipes are under half an hour and there are variations for each one for ten minutes, 20 minutes and thirty minutes. I really liked this stew and it is definitely one I will be making again.

 

Homemade sweet potato curry on chapatti.

Homemade sweet potato curry on chapatti.

My last dinner is another recent recipe find. I loved this and I absolutely love chapatti- I have every curry with them.

And of course there has been some snacking going on:

Hot cross bun loaf spread with peanut butter.

Hot cross bun loaf spread with peanut butter.

Hot cross bun with spread and a hot chocolate.

Hot cross bun with spread and a hot chocolate.

 

Cadbury's mini egg nest cake.

Cadbury’s mini egg nest cake.

So that is about all what I eat. I am rying my hardest not to stick to being “healthy” all the time. I am still recovering and I must be okay eating a few “treats” once in a while. I do find it tricky, especially right now but it’s all part of recovery!