Homemade Falafel

Hello Everyone, I hope your day has been well.

To be honest, my falafel doesn’t quite look like the traditional ones but they still tasted good. I added a little too much salt as I used a garlic salt powder which consisted of about 90% salt but I have adjusted the ingredients. I feel like with chickpeas you need to add lots of flavour because they are generally very bland so spices like cumin, coriander and garlic powder really help to enhance the flavour. This recipe can be baked or fried depending on your preference but I last minuted decided to fry mine, there is something about fried food that just tastes so good even though it is the unhealthy version.

This falafel recipe goes well with a fresh salad, pitta bread and tahini sauce. When cooking with pulses I tend to soak them over night or at least a few hours before because I’ve found that it takes much less time to cook and doesn’t cause as much discomfort to the stomach. Chickpeas are a great source of protein and a fantastic meat free alternative.

Recipe: Homemade falafel (makes 5)

Ingredients

150g chickpeas, soaked overnight

1 tsp oil

1/2(45g) onion, diced

2 garlic, crushed

1 tsp garlic powder

1 tsp cumin powder

1 tsp coriander powder

1/4 tsp chilli flakes

1/2 tsp salt

Oil for frying

40g kale, sliced

1 tbsp sesame seeds

1 tbsp plain flour

Method

  • Bring the chickpeas to boil for 10 minutes in a pot of water, then leave on a steady simmer for 50 minutes until just cooked. They may still be slightly hard at this point but the frying or baking will cook them fully.
  • Heat the oil in a pan and prepare the onion and garlic then add to the pan and cook for a few minutes until soft, next add the garlic, cumin, coriander, chilli and salt and cook for a further 2 minutes and mix. Set aside once done and leave to cool down.
  • Heat a deep pan of oil, set aside a plate with kitchen paper.
  • Drain the chickpeas and leave to cool for 5 minutes before mashing, leaving some whole pieces.
  • Add the chickpeas, kale, sesame seeds and onion mixture to a large bowl. Use your hands to form 5 equal balls then flatten.
  • Once the oil is hot, fry for roughly 4 minutes on each side until golden and crispy. Leave to cool rest on the kitchen paper to also drain off excess oil.
  • Enjoy warm!

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>Potato and broccoli falafel recipe here<

Prawn and Red Lentil Curry

Hello Everyone, I hope your day has been well.

Excuse the messy bowl but this prawn and red lentil curry was so so good! Lentils are great in sauces because when they cooked in sauces they help to make it thicker naturally by soaking up the liquid. This curry is full of flavour and great for dipping. It’s a nice recipe because you don’t have to add too many ingredients, you get most of the flavours from the vegetable stock, I’ve added a sprinkle of chilli powder for a little spicy kick and a pinch of sugar for sweetness and that’s it.

This is another recipe which I didn’t really measure but you can tailor it depending on how many portions you want to make and also if you like a thick or thin curry sauce.

I served this curry with kale fried dumpling (recipe here), but grains or flatbread would also go well.

Recipe: Prawn and red lentil curry

Ingredients

Oil

Onion

Red lentils

Vegetable stock

Chilli powder

Sugar

Prawns

Method

  • Firstly, heat a little oil in a pan and gently cook the onion for a few minutes until soft, then stir in the lentils and vegetable stock cook according to packet instructions or until fully cooked.
  • Once the lentils are cooked, add the chilli, sugar and prawns cooking for a few minutes until the prawns are cooked and serve.

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White Chocolate Chip Cookies

Hello Everyone, I hope your New Year is going well.

Today I’m sharing a tasty white chocolate chip cookie recipe, as you’ll know, I always love adding extra ingredients like oats or walnuts for an added crunch and nutrition and they both compliment these cookies so well. They are not too sweet and can be eaten slightly warm with ice-cream or custard for a delicious dessert.

Recipe: white chocolate chip cookies (makes 16)

Ingredients

100g butter

110g soft brown sugar

1 egg

1/2 tsp vanilla extract

150g self raising flour

1/2 tsp baking powder

1 tbsp white chocolate chips

1 tbsp oats

1 tbsp walnuts, chopped

Method

  • Preheat the oven to gas mark 5 and line 2 trays with baking paper.
  • Cream the butter and sugar together then add the egg and vanilla extract.
  • Sift in the flour and baking powder into the bowl and gently fold in. Next add the chocolate chips, oats and walnuts, combining well.
  • Equally spoon the cookie mixture onto the trays and bake in the oven for 20 minutes.
  • Leave to cool down before eating.

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Quinoa and Red Lentils with Brussels Sprouts

Hello Everyone, I hope your day has been well, thanks for stopping by today.

I’m still enjoying quinoa and here’s another very similar recipe. The ingredients below are a rough guide to follow for a portion of one but you could always add more or less depending on what you like. This is honestly one of my favourite meals to make and it never gets old, there’s so much going on from the flavours and textures that it just tastes so delicious. The quinoa and lentils go quite soft, the Brussels sprouts have a slight bite whilst the pumpkin seeds are crunchy.

Recipe: Quinoa and red lentils with Brussels sprouts (Serves 1)

Ingredients

30g quinoa

20g red lentils, soaked

150ml vegetable stock

Pinch of turmeric

Pinch of chilli

5 Brussels spouts, shredded

1 tbsp pumpkin seeds, toasted

1 tbsp desiccated coconut

2 inch spring onion, sliced

1 inch red pepper

1/2 tin tuna

Method

  • Wash the quinoa and soaked lentils then add 150ml of vegetable stock and leave on a gentle simmer for 15 minutes until fully cooked. Stir in the turmeric and chilli.
  • In the meantime, prepare the other ingredients and set aside in a bowl.
  • Toast the pumpkin seeds in a dry pan, gently saute the Brussels sprouts in the same pan for a few minutes.
  • Once everything is cooked, mix in the pan to combine and serve.

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Kale fried dumplings

Hello Everyone, I hope your day has been well.

I’m sure I’ve shared something similar before but these kale fried dumplings taste so good, they are a twist of the classic fried dumpling with the addition of kale which provides a delicious earthy taste. This is a super simple recipe to make, it is a great side dish and perfect for dipping into curries and sauces. These dumplings aren’t normally weighed, you just get the right dough consistency to shape into round shapes and fry until golden brown. It all depends on how many you are making but a good sized handful should be enough. Although it’s a small amount, the addition of kale provides so many nutrients that help to maintain a healthy body.

Ingredients

Self-raising flour

Salt

Kale

Water

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