I always enjoy cooking bright and colourful foods and this was no disappointment. I really believe we eat with our eyes first because if something looks visually appealing you are more likely to try it. This dish is literally a rainbow of colours and an array of textures so it just makes the eating experience so much more interesting.
I’ve used chicken thigh for this recipe as they tend to have more moisture but any cut will do. This recipe was completely inspired from the stylist website here, I had the site saved in my bookmarks for so many months and finally got round to making it over the weekend. I thoroughly enjoyed this meal, great for family dinners. This recipe serves 4 but adjust accordingly.
Ingredients for chicken skewers
3 garlic cloves, crushed
1 tsp maple syrup/honey
2 tbsp soy sauce
2 tbsp sesame oil
500g boneless chicken thighs, cut into chunks
Mix the above ingredients together and leave to marinate for a few hours or overnight.
Soak the skewers in water for a couple of hours minimum.
Preheat the oven to gas mark 6 and equally place the chicken pieces between 4 skewers.
Cook in the oven for 30-40 minutes until fully cooked.
Ingredients for the rice
1 tbsp oil
1⁄2 onion, finely chopped
250g jasmine rice
1⁄2 teaspoon ground turmeric
Thumb-sized piece of fresh ginger, grated
1 tbsp maple syrup
2 tbsp soy sauce
Freshly squeezed juice of 1 lime
Prepare the above ingredients and set aside.
Heat the oil in a pan, add the onion cooking until soft for a few minutes.
Next, add the rice, turmeric and ginger mixing well.
Pour in 500ml of water and leave on a low-medium simmer for 15 minutes.
Mix the maple syrup, soy sauce and lime juice, setting aside.
Once cooked, turn off the heat and mix in the maple mixture covering with the lid to allow the flavours to fully absorb.
1 carrot, julienned
1⁄2 cucumber, julienned
1 tbsp peanuts, toasted
Portion out the food once everything is cooked and serve with the salad and peanuts.
So this salad was really popular on TikTok a while back and I thought it was great a great salad idea. This salad consists of mostly green ingredients which is where the name comes from. There’s so many variations out there to choose from so I just combined my favourites together. If you’ve followed me for a while you’d know that I don’t usually use dressing in my salads so this was an exception 🙂
This would be great for hosting dinners, maybe as a side salad or starters. You can also serve the salad with toasted pitta bread, rice cakes, crackers or tacos.
2 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp olive oil
Handful of parsley
1 garlic clove, crushed
1 tsp maple syrup
Pinch of salt and pepper
Whisk everything together until fully combined and set aside.
Tortilla chips to serve
Lettuce, roughly chopped
Cucumber, sliced into quarters
Spring onion, finely sliced
Prepare all of your salad ingredients and mix together in a bowl.
Drizzle the salad dressing over the top and leave for a few minutes to be absorbed.
This was quite a creative one for me, I had some leftover cannellini beans and thought what can I make? I searched online for something that would use up at least 300g and this bean mash was the best thing. It’s very versatile and could be eaten as a spread for many foods such as crackers or bread, it would also be great for dipping veg into or simply a mash potato alternative.
This is a nice recipe because it’s like a healthier version of a pizza but still tastes so good. I’ve opted for kale, cabbage, cheese, pine nuts and sesame seeds for my toppings but anything would work really.
Ingredients for cannellini beans mash
1 tbsp oil
1/3 onion, diced
1 garlic clove, crushed
300g cannellini beans
30ml vegetable stock
1 tsp oil
Splash of lemon juice
3 Sprigs of parsley
Heat the oil in a pot on a medium heat.
add the chopped onion and cook for 5 minutes stirring occasionally.
Next add the garlic, beans and stock. Simmer for 5 minutes until the beans are soft and tender.
Mash the beans with oil, lemon juice and parsley.
Season to taste and leave to cook down.
Ingredients for naan bread pizza
200g self-raising flour
70g wholewheat flour
200g plain yogurt
1 tsp oil
Sieve the flours into a bowl, make a well and mix in the yogurt.
Mix until it forms a soft dough then knead for at least 5 minutes until smooth.
Leave to rest for 15 minutes before splitting in half and rolling out to 0.5cm thick.
Heat the oil in a pan, once hot, cook the naan breads for 1 minute each side until golden brown.
Making the Naan Bread Pizzas
Preheat the oven to gas mark 5 and set out and oven tray.
Even spread the bean mash over the 2 bases, and top with kale, cabbage and cheese.
Cook in the oven for 15-20 minutes until the cheese has melted and everything is fully warmed through.
I thought I’d try a different combination over the weekend using apples and walnuts. Its a very nice cake, filling and there’s a good amount of fruit in the mixture so you get a sweet delicious apple taste coming through. It was quite a thick batter when mixing but the end result is perfect and it goes well with ice cream or a cup of tea.
Ingredients (makes 1 loaf)
195g plain flour
1/2 tsp baking powder
1/3 tsp cinnamon powder
Pinch of salt
50g walnuts, finely chopped
1 tsp vanilla extract
130g caster sugar
2 apples, peeled and grated
Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
Sieve the flour, baking powder and cinnamon powder into a bowl and set aside. Add the salt and walnuts mixing with a fork.
Next, whisk the oil, egg, vanilla extract, sugar and apples.
Slowly add the flour mix to the oil mix bit by bit, folding in each time.
Once fully combined, pour into the tin and bake for 45 minutes until a knife comes out clean.
I feel like this cake looks a little deceiving because of the brown colour which comes from the coconut sugar which resembles soft brown sugar but has a much less sweeter taste.
This cake was nice and especially for the lemon lovers, as it had a zingy, zesty flavour.
1 lemon, zest and juice
215g coconut sugar
215g self raising flour
1/4 tsp baking powder
1 tbsp icing sugar
Preheat the oven to gas mark 5 and line a loaf tin with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together until soft and creamy.
Crack the eggs 1 at a time into the butter and sugar mix beating with a wooden spoon. You may need to add a couple of spoonfuls of flour to stop the mixture from curdling.
Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in, cutting through the mixture so that you don’t push out the air.
Evenly spread the mixture into the loaf tin and bake for 25-30 minutes or until risen and cooked through.
Make the icing by juicing the lemon and mixing into the icing sugar, a little at a time. Poke holes all over the cakes with a skewer, then drizzle the icing over to fully absorb. Leave to cool before slicing.