Hello Everyone, I hope your day has been well and the weather is great for you today. We were having some really nice weather in the UK and sunshine always makes everything better.
Today I am sharing a recipe inspired by @calgaryavansino over on Instagram. I feel like the ingredients are very Mexican inspired and all of the flavours compliment each other so well. It is the perfect vegetarian burger and can be whipped up in no time. It’s nice and easy to make and the sweetness of the potatoes just tastes so good. I actually really like sweet potatoes but I feel like I don’t eat them enough so I was super happy when I found this recipe. I’ve changed it a little to suit me and what I had available at the time but the veggie concept is still there. Another thing I love about the recipe is how easily accessible the topping ingredients are as many of use will have sweetcorn, black beans and peas in the kitchen. You can also change up the quantities, depending on what you like.
Recipe: Baked sweet potato (serves 1)
2 small sweet potatoes, washed and gently scrubbed
Drizzle of oil
Pinch of salt
Handful of sweetcorn
1/4 tin black beans
50g crushed green peas
1 tsp chilli garlic sauce
Pinch of salt
1 tsp lime juice
1/4 diced onion)
Preheat the oven to gas mark 6.
Rinse and gently scrub the potatoes, place on a oven tray, spray each potato twice with olive oil and sprinkle with a little salt. Cover the tray with foil and bake in the oven for 30 minutes. Remove the foil and put back into the oven for a further 10 minutes.
Cook the peas and crush with a fork then mix in the chilli garlic sauce, salt, lime juice and onion. Leave to marinate for a few minutes.
Bring a small pot of water to a gentle simmer and cook the corn and beans for 5 minutes until cooked through and drain off the liquid.
Once the potatoes are cooked, carefully slice them in half and top with the corn, black beans and crushed peas, drizzle with a little lemon juice and serve.
So, usually whenever I make french toast I would whisk the egg, soak the bread, fry and drizzle with maple syrup. It never occurred to me to add cinnamon or vanilla extract for an upgrade of flavours. Cinnamon is such a warming, sweet spice and really compliments the taste of French Toast. Cinnamon is not an ingredient I use often but works really well in tea, baking and breakfast foods. Vanilla extract on the other hand is an essential baking ingredient that I use all the time, perfect in cakes, cookies, brownies, biscuits and ice cream. Even though it’s something small, experimenting with new ingredients and trying new foods is a great way to expand the palette and get used to a range of flavours.
Recipe: Upgraded French toast (serves 1)
1 tsp oil, for frying
1/2 tsp vanilla extract
1/3 tsp cinnamon
2 slices of bread
Drizzle of maple syrup
Heat the oil in a frying pan.
In a bowl, crack 2 eggs and whisk together along with the vanilla extract and cinnamon.
Cut the bread in half and soak each piece in the egg mixture before adding to the pan.
Fry on each side for 3-4 minutes, depending on how golden you want it to be.
Take out once fully cooked and drizzle with a little maple syrup. I added a strawberry for decoration.
I know it’s not the most flattering picture but honestly it tasted so good and was full of flavour. It can be eaten inside burger baps for a meat free option or simply with a salad for a light lunch. Black beans are such a great nutritious food packed with protein, carbohydrates and fibre. Black beans have a smooth and creamy once cooked and they are a staple food in many countries which is not surprising considering how versatile they are. This recipe was inspired from @naturally.sassy over on Instagram.
Recipe: Black bean burgers (makes 4)
1 large sweet potato
3/4 tin black beans
1/2 small onion, diced
45g plain flour
1/3 tsp salt
1/2 tsp cumin
1/2 tsp coriander
Pinch of thyme
Pinch of garlic powder
1/3 tsp chilli flakes
Preheat the oven to gas mark 5. Peel, chop and wash the potato then place onto an oven tray with a drizzle of olive oil. Cook in the oven for 30 minutes until soft.
Rinse and drain the black beans, put into a large bowl and roughly mash half and set aside.
Heat a drop of oil in a frying pan and cook the onions for a few minutes until soft.
Add the onion to the bowl, along with the spices, sweetcorn and flour.
Once the potato is cooked, mash completely on the tray and mix into the bowl along with the other ingredients.
Use your hands to even shape into 4 burgers and place back onto tray. Place in the fridge for 10 minutes to keep the shape.
Put the tray into the oven and cook the burgers for 15-20 minutes depending on how crispy you want them to be.
Today I made flatbread alongside lentil and potato balls with a simple, side salad. This post features the flatbread which was really quick and easy to make. Flatbread is usually a winner with most people and the great thing is that you can often customise additional herbs to suit your taste, this could include oregano, thyme or parsley. I opted to keep my flatbread plain with a neutral taste that would over power the other components of the meal.
I always enjoy making dough based foods because of the kneading process which can be quite relaxing with a smooth dough. Also the 30 minute resting time allows you to take a break or prepare other ingredients you might need. Flatbread is very popular all around the world and has many different names, it is usually served with curries, stews and dips but makes a great side to most saucy dishes.
Recipe: Homemade flatbread (makes 2)
150g plain flour
Pinch of salt
25g butter, melted
60ml milk (or milk alternative)
1 tsp oil, for frying
Mix the flour and salt into a large bowl. Melt the butter for 15-25 seconds in the microwave depending on the temperature, and stir into the milk.
Pour the milk and butter into the flour mix slowly and use a spoon to bring the ingredients together.
Once the dough starts forming, use your hands and knead the dough for a few minutes before putting back into the bowl covered with a tea towel or cling film for 30 minutes.
Heat the oil in a frying pan and in the meantime, split the dough in half and roll out evenly.
It doesn’t have to be a perfect shape, but once its roughly 0.3cm thick, place in the pan and cook for 2 minutes max on both sides. It should still look quite pale but have brown circles across the top.
Once cooked, put onto a plate and wrap with a clean tea towel to keep warm and soft.
Today’s post is one of those recipes where you can pick and choose the quantity of each ingredient, depending on your preferences. The idea is to have a fairly loose batter that will produce soft center and a slightly crispy outer layer. Saltfish fritters are so tasty and delicious although they can be quite greasy, so a great idea is to eat this with a hearty portion of vegetables or salad. I opted for sweetcorn, peas and green beans.
Recipe: Jamaican saltfish fritters (makes 10)
2 fillets of saltfish
250g self raising flour
1 spring onion, finely sliced
1/4 small red onion, finely diced
Pinch of turmeric, black pepper, chilli flakes,
1 tsp tomato puree
Oil, for frying
Portion of vegetable or salad
Rinse the saltfish and place in a pot with water. Bring to the boil for 5 minutes, drain the water and rinse again. Leave to cool before tearing into smaller pieces.
Heat the oil in a deep pan. Mix all of the dry ingredients together, stir in the water until it forms a loose batter.
Once the oil is hot, spoon about 2 tablespoons on the mixture into the pan and fry for 4-5 minutes on both sides until golden.
Place on a tray covered with kitchen paper to soak up the excess oil and put into the oven on a low heat to keep warm.
Repeat until all of the batter is used up and then prepare some salad or vegetables and serve alongside the fritters.