This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.
Recipe: Sweet potato and lentil empanadas (makes 6)
So when I was making this recipe I never had curry powder in the cupboard so I looked online and found a mixture of spices (turmeric, cumin, coriander and ginger) that when combined make a great curry alternative. I have really been enjoying eating lentils recently, they have an earthy and nutty flavour to them that would really compliment any dish.
Lentils are a great staple food to have in your cupboard because you can sprinkle them into most dishes, like curries, soup or any rice dish. They are a great source of fibre and protein and a healthy gluten free option. This recipe overall is full of flavour and definitely one to try!!
Recipe: Curried rice and lentils (serves 1-2)
1 tsp olive oil
1/4 small onion, finely diced
1/2 tsp curry powder (or an even mixture of turmeric, cumin, coriander and ginger)
Sprinkle of thyme and salt
300ml boiling water (you may need more)
Heat the oil in a pot for 1 minute before adding the onion, cook this for 5 minutes on a low heat stirring regularly. Add the curry powder, thyme and salt, cover with a lid for 2 minutes to continue cooking.
The onions should be slightly soft at the point, add the boiling water to the pot and bring to boil.
Next add the lentils and rice, leave on a gentle simmer until fully cooked, roughly 20 minutes but keep checking.
Give the ingredients a final mix to combine everything together and serve.
Hey Everyone, thanks for stopping by my blog today!
Today I’m sharing a delicious recipe for all the pasta lovers. When I think of pasta, it’s usually fusilli or spaghetti that comes to mind but pasta shells are a little more sophisticated and give off the impression that you know your way around the kitchen. These stuffed conchiglioni shells are a perfect way to make a basic pasta dish seem impressive without the fuss. I’ve used a mixture of vegetables for the filling but you could also add any meat of your choice. This pasta dish was something I enjoyed making and the end result is pretty filled pasta shells.
I love one dish meals because once the pasta shells have been filled, it goes into the oven and you can sit back and chill whilst you wait for it to cook. This pasta is very filling and full of so much flavour, definitely something to make when hosting friends or family.
Recipe: Stuffed conchiglioni shells (serves 2/3)
1 garlic clove, crushed
1/2 small onion, finely diced
Handful of kale, shredded
1/3 broccoli, diced
1 heaped tbsp of corn
1 heaped tbsp of peas
Pinch of chilli flakes
Pinch of salt
1 tbsp pesto
400g pasta sauce
140g pasta shells
50g cheese, grated
Preheat the oven to gas mark 6 and set aside a 24cm x 24cm oven dish.
Prepare all of the vegetables and put into a bowl, mix in the salt, chilli and pesto.
Pour the sauce and and water into the oven dish and mix well.
Then, one by one stuff the pasta shells as much as possible and gently place into the sauce. Repeat until the oven dish is full, sprinkle over the grated cheese and cover with foil.
Bake in the oven for 50 minutes minimum until the pasta is cooked and serve with a salad.
I hope you enjoy this recipe, it’s vegetarian for a change and is a great side dish. These empanadas are filled with lentils, brown rice and kale, all hearty and nutritious. Although the filling is fairly healthy, it doesn’t take away from the great flavour that comes through from the rich tomato puree which really brings everything together. I do find that empanadas can be quite dry depending on how moist the filling is, so a dipping sauce, salsa or chutney would go down well.