Hasselback Potatoes

Hello everyone, I hope you are well.

I love that potatoes are such a versatile ingredient and you can use them for so many dishes. The hassleback was something I’d seen a while ago and I decided to make it today. I saw a tip online that said to cut the potatoes whilst it rests on a spoon so that you don’t cut it all the way through and that tip worked really well. I used potatoes that were quite small and they took just over an hour to cook. I ate the hasselback potatoes with cheese, baked beans and salad.

Recipe: Hasselback Potatoes (serves 1)

Ingredients

4 small potatoes

Drizzle of oil

10g butter

Sprinkle of salt, chilli and oregano

Method

  • Preheat the oven to gas mark 6
  • Wash the potatoes well, place onto a spoon and slice down the potato making sure not to cut all the way.
  • Place the potatoes onto a tray, rub a little butter over the top.
  • Add a drizzle of oil and sprinkle with salt, chilli and oregano.
  • Bake in the oven for about an hour until cooked right through.

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Simple Salad

Hi everyone, I hope your day has been great!

If you love salad as much as I do you’ll love this post something nice and healthy to incorporate into your meals. Salad hold so much nutrition and are really beneficial to the bodies health. From salads such as lettuce, carrot and cucumber your getting a good source of vitamin A and dietary fibre.

Ingredients

Red gem lettuce

Carrot

Cucumber

Method

  • Wash and prepare all of the salads.
  • Place into a pretty bowl and serve.

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Peanut Butter Pancakes

Hello everyone, thanks for checking out my post today!

I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.

The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.

Recipe: Peanut Butter Pancakes (makes 12)

Ingredients

185g plain flour

1 tbsp baking powder

3 tbsp caster sugar

1/4 tsp salt

250ml milk

1 egg

60g peanut butter

100g chocolate chips (I added about 50g)

Oil for frying

Method

  • Sift the plain flour and baking powder into a bowl and add the sugar and salt.
  • Whisk in the milk and egg.
  • Stir in the peanut butter and chocolate chips
  • Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
  • Repeat until the whole mixture is used.
  • Add a dollop of peanut butter on top and a few chocolate chips to serve.

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Spelt Pasta Salad

Hi everyone, I hope your day have been well.

The main ingredient for this recipe is spelt pasta, which I purchased from Holland & Barratts in the UK. Spelt wheat is an ancient grain, a healthier alternative and less processed. It has a very healthy and wholegrain taste so it might not be everyone’s favourite but once you get used to it, the taste becomes familiar and also, it takes less time to cook. This is a pretty plain pasta that can be eaten hot or cold, depending on the occasion.

Recipe: Spelt Pasta Salad

Ingredients

Spelt pasta

Large handful of sweetcorn

1 tin of tuna

1 carrot – grated

Sprinkle of spring onion

Method

  • Put a pan of water on to boil, cook the pasta according to the packet and drain once cooked.
  • In the meantime prepare the sweetcorn, tuna, carrot and spring onion.
  • Once everything is prepared, place into a bowl, mix well and serve.

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Rice with Kale and Sweetcorn

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)

Ingredients

Rice for 4 people

Large handful of kale

100g sweetcorn

1 tsp butter

Method

  • 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.
  • Serve once cooked.

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