Hello everyone, I hope you’ve all had a great day.
I love searching through WordPress and finding wonderful recipes to try for myself, that is how I came to make these vegetarian lentil and potato balls. Lentils are a great source of protein and are known to provide a similar quality of protein to meat. They are really easy to cook and can be added to most meals keeping you feeling fuller for longer. Lentils have quite an earthy taste and can take some getting used to but when mixed with the right ingredients and flavours you can really enjoy and appreciate the taste.
I ate these lentil and potato balls inside a homemade flatbread with a basic side salad and a little sauce. As they were fried, the outside was slightly golden and crispy with a soft center. They are a great meat free alternative to meatballs and can be eaten with many foods. The recipe is pretty basic and only requires a little bit of effort to make.
Recipe: Lentil and potato balls (makes 9)
128g cooked lentils (roughly 50g uncooked)
1 small potato, grated
1 tsp tomato puree
1 tbsp plain flour
Oil, for frying
Cook the lentils according to the packets instructions and set aside. Grate the potato and squeeze out most of the excess liquid. Heat the oil in a pan.
Once everything is prepared, mix all of the ingredients together with a sprinkle of the seasonings.
Use your hands to shape them into balls and once the oil is hot place in as many balls that will fit and cook for 3-5 minutes on one side before turning over to cook for a further 3 minutes. They should look brown and crispy!
Once cooked, take out and place in a bowl covered with kitchen paper to drain of excess oil.
Hello everyone, I hope your week has been well. Today I have another quick baking recipe featuring raisins and walnuts.
These cookies taste so good!! Plus, they are light and airy. I feel like these would be perfect for gifting a friend or family member and even great for yourself if you want a little treat that’s not too sweet. I don’t usually bake with walnuts but they work really well in cookies because of how soft they are after being baked. Walnuts provide an essential fat that we need in the body, often known as a mood booster because they aid in the function and development of the central nervous system.
Walnuts also contain vitamin E, biotin and manganese. They can be added to most cakes, cookies and brownies or sprinkled over your porridge.
Recipe: Crushed walnut and raisin cookies (makes 8)
30g demerara sugar
1/2 tsp maple syrup or honey
90g self-raising flour
Pinch of salt
20g walnuts, crushed
2 tbsp coconut milk
Preheat the oven to gas mark 5 and line a tray with baking paper.
Mix the butter and sugar together, then add the syrup, flour and salt.
Stir in the raisins and walnuts, pour in the milk and use your hands to form a dough.
Make a log shape with the dough and slice into 8 equal sized pieces, roll into a ball and flatten out onto the tray.
Bake in the oven for 20-25 minutes until just golden and leave to cool down before eating.
Hello everyone, I hope your Tuesday has been well.
Today’s post is nice and quick, a kale pesto that goes perfect with pasta, pizza, salads, sandwiches or tortilla chips. Pesto is a great filler food because it can be added to almost anything and you can customise it to your own taste by adding or taking away some of the ingredients for a smoother/grainier texture. Pesto is commonly eaten in Italy mixed in with pasta. This pesto recipe is a great balance, although we are using oil, olive oil is known to be a healthier variety containing monounsaturated fats which is linked to many health benefits including increased good cholesterol and weight loss. There is also a nutritious balance of kale and walnuts which provide the body with antioxidants essential for supporting the immune system.
Recipe: Kale pesto
40g walnuts, toasted in a dry pan
1 garlic clove, crushed
1/2 lemon, juice
40ml olive oil
Pinch of salt and pepper
Wash and prepare the ingredients together, add to a blender and blitz until smooth with a few lumps.
If you don’t have a blender you can mash everything together in a pestle and mortar which is what I did.
Store in an air tight container for up to 3 day or in the freezer for 1 month.
Hi everyone, welcome back to my blog. Today’s post is one of my favourites…PIZZA!!
I always love making pizza and usually I would make a dough using yeast leaving it to rise, but occasionally I will use the recipe below for a quicker meal. Homemade pizza always tastes so good because you can add all your favourite toppings and make it just how you like. Today I added red Leicester cheese which is an English cheese similar to cheddar but has a distinctive orange colour.
Recipe: Red Leicester Cheese Pizza (makes 1 tray)
175g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tbsp oil
Toppings: tomato sauce, spring onion, red Leicester cheese, kale, sweetcorn
Preheat the oven to gas mark 5 and lightly oil an oven tray,
To make the dough, weigh the flour, baking powder and salt into a bowl and gradually pour in the oil and water mixing with one hand until it forms a dough.
Knead for 5 minutes and roll out until 1cm thickness, then place onto the oven tray.
Spread the tomato sauce then add the onion, corn, kale and cheese.
Place in the oven for 30 minutes until the dough is cooked and serve.
A crêpe is a thin pancake with its origin in France. Ingredients include flour, milk and eggs, and is usually eaten at any temperature. Of all the pancakes I’ve made, I never thought about making chocolate pancakes. I usually go for the simple crepe with lemon and sugar. These pancakes are super simple to make and they taste so good. The mixture was quite runny so be careful not to make them too thin because they will be crispy. These chocolate crepes are not too sweet and can be eaten for breakfast or dessert. Also, you can add a variety of toppings such as maple syrup, cream or fresh berries.
Recipe: Chocolate Pancakes (serves 2)
50g plain flour
10g cocoa powder
25g caster sugar
1/2 tsp baking powder
Pinch of salt
Sieve the flour, cocoa powder, sugar, baking powder and salt into a bowl.
Whisk the milk and egg together and gradually pour into the flour mixture, whisk well until it forms a runny, smooth batter.
leave this to rest for 30 minutes.
Heat oil in a pan, use a paper towel to soak up the excess oil.
Whisk the crêpe batter again and pour an even layer into the hot frying pan.
Cook on both sides for a few minutes until cooked right through.