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! 🙂

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 🙂

Sweet potato tagine

Hello, I come bearing a recipe 🙂

https://igcdn-photos-f-a.akamaihd.net/hphotos-ak-xaf1/t51.2885-15/11351506_1647842132119005_1070364120_n.jpg
Sweet potato tagine with couscous

Ingredients:

  • Oil/Spray oil to fry
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 2tsp ground coriander
  • 2tsp cumin
  • 2tsp paprika
  • 1 small aubergine cut into cubes
  • 2 small sweet potatoes peeled and cut into cubes
  • 400g can chopped tomatoes
  • 1 cup water
  • 1 small handful raisins
  • 1 small can chickpeas
  • 1 courgette cut into chunks
  • 1tbsp tomato puree

What to do:

  1. Heat the oil in a large saucepan then add the onion and garlic. Fry for around 10 minutes
  2. Add the coriander, cumin and paprika and fry for 30 seconds
  3. Add the aubergine and sweet potato, stirring for 1 minute
  4. Add the tin of tomatoes, water, raisins and chickpeas. Bring to the boil then simmer for ten minutes covering the pan with a lid
  5. Add the courgette and tomato puree then simmer again for 5 minutes
  6. Tagine goes best with couscous but I guess you could have it with anything you like. Couscous is so easy to make but just in case you didn’t know… Put 50+grams in a bowl and then pour in boiling water until the couscous is just covered. Cover with a plate and leave for five minutes

Enjoy 🙂