Hi everyone, I hope you are all well and thank you to my new followers 🙂
I’m always looking for ways to add more vegetables to my meals, and the addition of kale and corn to the rice was such a good idea. The crisp, sweetness of the corn and earthy taste of the kale gave the rice so much more flavour. Also, sweetcorn is a good source of vitamin C and dietary fibre, whilst kale is a good source of vitamin C and A both providing the body with nutrients. This recipe makes a great side dish and can accompany many meals. The measurements below are only a rough guide depending on how many people you make this for.
Recipe: Rice with kale and sweetcorn (serves 4)
Rice for 4 people
Large handful of kale
1 tsp butter
Wash the rice thoroughly until the water runs almost clear.
Place the rice in a pot and pour in enough water the same depth of the rice.
Wash the kale and add to the pot along with the sweetcorn and butter.
Allow the rice to reach a gentle simmer, then keep the heat low and let the rice finish cooking until fluffy.
Check the rice and stir everything until gently combined.
Hello everyone, I hope you are all keeping well and safe. Today’s recipe is entirely homemade and it was so much fun to make. It also makes a change from my recent vegetarian recipes.
First I marinated the minced beef so that all of the spices would soak in and give the burgers loads of flavour, then I made the bread rolls and left them to cool down for later and lastly was the slaw. This slaw recipe actually contains no mayo which I thought was really cool and added great texture to the burger, I made it this way to use up some of the leftover vegetables we had in the fridge and because I am not a massive mayo fan. I also made sweet potato chips that were cooked in the oven with a little oil, salt and paprika.
The weather has been really sunny in the UK recently, so it would be nice to set everything out on a table and eat outside, everyone can tuck in and enjoy!
Beef Burgers, Bread Rolls and No Mayo Slaw (serves 6)
Ingredients for Bread Rolls
500g plain flour
7g dried yeast
1 1/2 tsp caster sugar
2 tsp salt
300ml lukewarm water
3 tbsp oil
Sesame seeds for sprinkling
Combine all of the dry ingredients together in a bowl. Make a hole in the flour and pour in the oil and water.
Mix to form a dough and knead for 10 minutes. Place into a lightly oiled bowl until it doubles in size, roughly 1 hour.
Take the dough and knock out the air, roll into 12 ball shapes and place on an oiled baking tray for 30 minutes to prove. Preheat the oven to gas mark 6.
Once the dough has proved sprinkle seasme seeds on top, bake the rolls in the oven for 15 minutes until cooked. Leave to cool on a cooling rack.
Ingredients for Beef Burgers
1kg of lean beef mince
3 garlic cloves – pureed
1/4 onion – finely diced
1/2 tsp parsley, oregano and basil
50g plain flour
1/4 tsp chilli powder
1/2 tsp cumin, tumeric and corriander
Mix all of these ingredients together in a container and leave to marinate for a few hours.
Preheat the oven to gas mark 6 and set out 2 baking trays.
Shape the minced beef into 12 balls and flatten down.
Bake in the oven for 30 minutes or until cooked right through.
Ingredients for No Mayo Slaw
1/4 cabbage – finely sliced
1 carrot – grated
Handful of spring onions
3 radish – grated
1 tbsp oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp caster sugar
Pinch of salt
Pinch of pepper
Sprinkle of parsley
Gather the cabbage, carrot, spring onion, radish and wash them well.
Take out a chopping board, peeler, grater and knife to prepare everything and place into a bowl.
Add the other ingredients to the bowl, mix well and leave to marinate.
Hi everyone, welcome back to my blog. I hope your evening is going well.
I finally made the famous cauliflower pizza base that everyone was making when it was super trendy. This was something I was actually looking forward to making and I thought it would taste great but… to be honest I didn’t enjoy it. Cauliflower is quite plain in taste and the first bite was okay but then the more I ate it just seemed to be an overload of cheese and the texture of egg didn’t help either. If I could recommend any changes it would be to not put more cheese on top and maybe eat it as a side dish along with something else. It’s always good to try new things but this was not for me. Also, the main purpose for this recipe was the cauliflower base, so there’s not that much emphasis about the toppings.
Cauliflower Pizza Base (serves 1)
50g shredded mozzarella cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp garlic powder
Toppings: Tomato puree, grated cheddar cheese, kale and sweetcorn
Preheat the oven to gas mark 7 and line a baking tray with parchment paper.
Wash and grate the cauliflower, then put into a bowl and in the microwave for 4 minutes, stirring after every minute.
Once the cauliflower has cooled, squeeze out the liquid using a tea towel and place into a bowl along with all of the other ingredients, mixing well.
Put the cauliflower mixture onto the tray, mould into a pizza base shape and bake in the oven for 15 minutes.
Add your favourite toppings and bake in the oven for a further 7 minutes until slightly golden.
Happy Sunday everyone! I hope you’ve all had a great morning and afternoon so far. Today’s recipe is a Vegetable Sheperds Pie, I’ve used lentils as a protein alternative to meat and it’s also very filling. The main flavours come from the garlic, carrot and tomatoes but you can add your own spices and herbs for more flavour.
On the first day I ate my portion on its own but for the second day I made a basic, thick gravy and drizzled it over the top with a slice of garlic bread.
Vegetable Sheperds Pie (makes 3-4 portions)
1 tbsp oil
1 garlic clove – pureed
1 carrot – grated
100g lentils – cook first
1/2 a tin of chopped tomatoes
Splash of red wine
1 tsp brown sugar
1 small cauliflower – chopped small
3 large potatoes – cook and mash
(butter, milk and black pepper)
Heat the oil in a pan and fry the garlic and carrot on a low heat until soft. Next add the lentils, tomatoes and a splash of red wine, leave to simmer for 10 minutes.
Once that is done, peel and chop the potatoes, bring to the boil and mash with a little butter, milk and black pepper.
Add the cauliflower to the pan and mix everything together, then pour into an oven tray and cover evenly with the mashed potato, you could also add grated cheddar cheese at this point.
Bake in the oven for 30 minutes at gas mark 6/7 until lightly golden.
Let me know if you try this recipe and what other veggies you think would go with this.
Hello everyone and thanks for clicking on my blog, I hope your Sunday is going well. So far today I having done my usual morning routine (see previous post) and I’ve just been relaxing. Today I’m sharing the main meals that I eat in a day. Usually, I don’t make a habit of eating loads in the morning although it’s known to be the most important meal of the day, I prefer something small. Lunch is usually something light or quick and dinner is probably the meal I most look forward too.
Breakfast: 1 cup of water, 1 brioche and a homemade smoothie using 1 orange 1 apple and a handful of mixed berries
Lunch: 1 cup of water and 6 crackers with peanut butter
Dinner: Fried dumplin, chapatis, veg, corncob and fish
This is what I ate for my main meals and there were a few snacks too like the Cool Dorritos and Skittles. I didn’t quite manage my 5 fruits and veg but I hope this is a bit of inspo for when you plan your next meals. I have read something that stated lunch should be the bigger meal to give the food more time to be digested before you go to sleep and the body rests which does actually make sense but I do what works for me and try not to eat dinner too late.
Let me know in the comments what your favourite mealtime is, mine is dinner.