Sometimes if you’ve been overindulging your body tells you to eat something healthier. When that happens, this what you should be eating. Packed full of flavour and protein these little falafel are great as the protein element of a main meal or in wraps for a tasty and filling packed lunch. These falafel are baked rather than fried, which helps make them even healthier.
I made these with cannelini beans, (I thought I had chickpeas in the cupboard, but you could probably use any type of tinned beans). These are also gluten free and suitable for vegans.
400 Gram Can of cannelini beans or chickpeas
2 Tablespoons Porridge oats
Juice of 1/2 a lemon
1 Tablespoon Tahini
2 Cloves of garlic (roughly chopped)
100 Grams Spinach
1 Teaspoon Salt
Handful of Coriander or parsley (toughly chopped)
Tablespoon Sesame Seeds (optional)
Oil for spraying
Preheat your oven to 180 degrees (Celsius)
Add all ingredients (except the sesame seeds) to a food processor and blend until you have a smooth mix
Line a baking sheet with parchment, the falafel mix should be quite soft, so I used a tablespoon to scoop the mix on the baking sheet.
Sprinkle with sesame seeds if you are using them and bake for 15 minutes before turning them and bake for another 15 minutes
I’m not always super organised when it comes to planning meals (how many of us actually are).
There are dishes I love that need mashed potatoes, and I don’t always remember to make some the day before, or don’t want the fuss of making it.
The lovely people at Mash Direct were kind enough to send me some of their products to try. I was reminded that I hadn’t made these little flavour bombs in ages. Having ready made mashed potatoes was really handy.
I served these fritters with a fresh tomato salad and they were delicious. I can also highly recommend them for breakfast along with eggs.
400 Grams Mashed potatoes (I used a pack of Mashed Direct mash, it also works really well with their champ)
150 Grams Sweet Corn (frozen or canned is fine)
1 Onion (finely chopped)
1 Jalapeno pepper (finely chopped, with the seeds removed, if you like these super spicy you can add more)
100 Grams Mature cheddar cheese (grated)
1 Tbsp Plain flour
3 Tbsp Oil
Fry the onion with 1 tablespoon of oil to a frying pan over a medium heat for 15-20 minutes allowing the onion to brown and caramelise, add the jalapeno pepper and cook for 5 mins
Add the potatoes, corn, onion, peppers, egg, flour and cheese into a large bowl and mix well
Heat 2 tablespoons of oil on a large frying. Add a tablespoon of the fritter mix to the pan at a time, and press flat with a spatula. Don’t try to cook more than 2 or 3 at a time
Cook for 5 minutes or until brown before turning (you need to let a brown crust form first or else they’ll be difficult to turn). Drain on kitchen towels before serving
My brother made this soup for me and I loved it. He only gave me the recipe on condition of a name check, so thanks Michael.
This is proper comfort food, and while the recipe is Vegan friendly it’s a really hearty stick to your ribs meal in a bowl.
400 Gram Tin of cannelini beans
2 Stalks of celery (fine chopped)
2 Carrots (grated)
1 Onion (finely chopped)
1 Vegetable stock cube (or tablespoon of buillion powder)
2 Cloves of garlic (crushed or very finely chopped)
1 Tbsp Oil
500 ml Boiling water
Add the oil to a deep sauce pan and heat over a medium heat
Add the onion and fry gently for 5 minutes until the onion softens but doesn’t colour
Then add the carrot and celery and cook gently for an other 10 minutes
Stir in the garlic and beans (including half the water they came in), crumble in the stock cube, add the boiling water and stir well. Check the seasoning and add salt and pepper if you feel it needs it
Simmer for 10-15 minutes until the the vegetables are soft and then serve with crusty bread
Potato salad is lovely summer dish, but not everyone is a fan of mayonnaise.
This version is a little bit lighter and can be enjoyed by vegans too.
Waxy potatoes are probably best, but either is fine. This is such a great side dish, it goes with virtually everything.
750 Grams Potatoes (cut into 4-5cm chunks, I like to leave the skins on but peel them if you prefer)
1 Tsp Salt
1/4 Red onion (finely sliced)
2 Tbsp Olive oil
1 Tbsp White wine/cider vinegar
1 Tsp Mustard (I like to use grain mustard but Dijon mustard is fine too)
4 Tbsp Chopped herbs (I used coriander and parsley because it was what I had, but dill or mint or a mixture will also work)
Salt and pepper
Add the potatoes and salt to a pot and add enough cold water to cover the potatoes. Bring to the boil and then reduce to a simmer. Cook until the potatoes are soft, and drain the cooking water (Hold back 2 Tbsp of the cooking water)
In a large bowl add the onion and sprinkle with the vinegar and let sit for 5 minutes (this will help stop that harsh raw onion flavour). Add the oil, mustard, herbs, and cooking water you held back from the potatoes and stir
Add the potatoes while they are still slightly warm to the bowl and mix well to ensure they are coated with the dressing, this will allow them to help soak up the flavour
Do you ever get a bit over zealous when shopping and have stuff hanging about the fridge that you forget about. I do this more often than I should. I recently found a tub of cherry tomatoes that I had forgotten about and were starting to go a bit soft. I decided to cook these long and slow and they tasted fantastic.
I used these as a side dish, but they would be fantastic stirred into some freshly cooked pasta, or served cold in salads or on some crusty bread with some soft cheese. These are every bit as tasty as sun-dried tomatoes. I made quite a small batch of these (because it was a small tub of tomatoes), but I’m definitely going to make bigger batches next time. These can live in your fridge for 3- 4 days in an air tight jar.
250 Grams Cherry tomatoes (halved)
1 Tbsp Olive oil
1/2 Tsp salt
2 Cloves of garlic (roughly chopped)
3-4 Sprigs of thyme or 1/2 Tsp dried thyme
Preheat your oven to 180 degrees
Place all the ingredients on a baking sheet and mix well to ensure the tomatoes are coated in the oil. Bake for 20 minutes
Reduce the heat to 140 degrees and cook for a further 30-40 minutes, until the tomatoes start to look wizened up and starting to char
It’s barbeque season and although I do love meat, the side dishes can take your barbeque to a whole other level.
I first had this years ago in a restaurant with barbecued pork and I fell in love. It’s one of those Summery side dishes that goes with pretty much every thing. I use it in wraps, in salad and rice bowls and could eat a bowl of it on its own.
I use fresh pineapple in this recipe, but if you can’t find it, canned pineapple will also work. This takes 5 minutes to make, but I like to leave it in the fridge for 30 minutes to allow the acid in the pineapple to help soften the raw onion flavour which works well. You can leave the out or increase the chilli depending on your taste.
500 Grams Pineapple (cut into 2cm chunks)
1/2 Red pepper (cut into 2 cm chunks)
1 Red chilli pepper (seeds removed and finely sliced)
1/4 Red onion, or 2-3 scallions/spring onions (finely sliced)
2 Tbsp Coriander (mint also works well)
Juice of 1/2 Lime
In a bowl combine all the ingredients and stir well. Chill for 30 mins before serving.
This will keep in a sealed container in the fridge for 3-4 days
Crepes are super easy to make and really versatile. One of my favourite ways to eat them is with a savoury filling and baked with a cheesy topping.
There are a couple of different steps in this recipe, so maybe better as a weekend recipe, but I sometimes make it in advance and then bake it during the week. This is proper comfort food and is meaty enough for please carnivores you may be feeding too.
Don’t be shocked if it looks like you have a lot of mushrooms or spinach, both will cook down and shrink as you cook them.
For the crepes
175 Grams Plain Flour
300 ml Milk
1 Tsp Oil
For the Filling
750 Gram Mushrooms Sliced
200 Gram Fresh Spinach (you can use frozen spinach, but make sure to squeeze all the excess liquid out before adding to the mushrooms)
2-3 Cloves of garlic
1 Tbsp Oil
50 Grams Butter
100 Grams Flour
750 ml Milk
200 Grams Grated Cheese (I used cheddar)
Salt and pepper
To make the crepes, add the flour to a bowl first and then whisk in the egg and milk until you have a smooth batter
Heat oil in a 10cm -12 cm frying pan over a medium heat (if you use a bigger pan you’ll have fewer crepes but that’s OK too). Add just enough batter to the coat the pan (crepes are meant to be pretty thin). You’ll start to see little bubbles appear and this is when you should turn the crepe and brown on the other side, remove from the pan and set aside. Keep on making crepes until you have around 10-12 and set to one side while you make the filling
Heat oil in a large frying pan/wok, add the mushrooms and allow to cook for 3-4 minutes without stirring (the secret to cooking mushrooms well is not to move them about too much). The next time you stir the mushrooms, add the garlic and allow to cook for another couple of minutes before adding the spinach. Cover if you have a lid and cook until the spinach has wilted
In a saucepan over a medium heat, melt the butter and then add the flour to make a roux, or soft paste. Gradually stir in the milk until you have a smooth liquid (whisk if you have to, to remove any lumps). Stir in half the grated cheese and cook for a further 10 mins stirring regularly until the sauce starts to thicken and no longer states “floury”.
Stir the sauce in to the cooked mushrooms and spinach and season with salt and pepper to your own taste
Preheat your oven to 200 degrees. To assemble the dish take each crepe and place a couple of spoonful’s of the mix in the centre and roll up tucking in the end (a bit like a skinny burrito), before laying in an oven proof dish.
Repeat this until you have have used up all the crepes, which should be laid side by side in the oven proof dish, Cover the crepes with any left over filling and sprinkle with the remaining cheese. Bake for 30-40 mins or until the top is brown and bubbly
This is another recipe scalped from one of the Great British Bake Off cook books.
I have included the original recipe, but you can change it up. I’ve tried using different fruit like pears or raspberries and it was delicious. You can also add some nuts to the topping for some added crunch, or a teaspoon of cinnamon in the base mix for an extra kick of flavour.
For the topping
50 Grams Porridge oats
50 Grams Caster sugar
50 Grams Plain flour
50 Grams Butter (cut into small cubes)
For the base
250 Grams Plain flour
25 Grams Porridge oats
175 Grams Caster sugar
2 Tsp Baking powder
Zest of 1 Lemon (finely grated)
150 Grams Butter
100 ml Milk
1 Large eating Apple (peeled, cored and cut into 1.5 cm chunks)
Preheat your oven to 190 degrees, and line a muffin tin with paper muffin cases
In a bowl, add all the crumble ingredients, rubbing in the butter until all the ingredients are combined. Set to one side
In a separate bowl, add the flour, oats, baking powder and lemon zest and mix to combine (dry mix)
Gently melt the butter (either in a pot or the microwave), and allow to cool slightly. In a small bowl beat the eggs and milk together and then add the melted butter (wet mix)
Add the wet mix to the dry mix and stir gently until just combined
Spoon the base mix equally into the muffin cases. Top the muffins with the cubes of apple, and then add the crumble topping (try make sure there is an equal amount of apple and crumble mix on each muffin
Bake for 30-35 minutes and allow to cool on a wire wrack (although these taste fantastic when they’re still warm)
I think we’ve established I love a galette. What’s better than a galette, a galette with my two other great loves cheese and mushrooms.
This is definately a pure filth recipe, yes it’s rich but it’s not the type of thing you’re going to make every day.
When cooking for vegetarians I often feel bad that the main course can look a bit lacklustre. This looks good when you bring it to the table and tastes amazing.
If you are making this, it’s really important that the filling is totally cold before you assemble the galette (otherwise you’ll end up with pastry that will melt and be impossible to handle).
The good thing is that if you are making this for a special occasion you can prepare all the elements in advance and assemble the elements just before baking.
For the pastry
200 Grams Plain flour
100 Grams Butter
1 Egg yolk
1/2 Tsp Salt
1/2 Tsp Cayenne pepper (optional)
Additional egg yolk to brush the galette with before baking
For the filling
500 Grams Mushrooms (sliced)
25 Grams Butter
1 Tbsp Olive oil
Salt and pepper
25 Grams Grated cheese
25 Grams Butter
25 Grams Plain flour
25 Grams Grated cheese (I used Cheddar but you can use other cheeses)
To make the pastry, and the flour, butter, salt, egg yolk and Cayenne to a food processor and whizz until the mix resembles breadcrumbs
Gradually add some small amounts of very cold water until the mix starts to come together
Turn the mix onto a floured surface and form into a ball before wrapping in cling film and chilling for at least 30 minutes
For the cheese filling, melt the butter over an even heat and stir in the flour to create a soft paste
Add the milk and stir continuously until the paste in combined and the sauce starts to thicken.
Cook over a low heat stirring regularly for another 10 minutes until the sauce no longer tastes floury. Stir in the cheese, once it has melted remove from the heat and place a sheet of cling film on the surface to stop a skin forming
In a large frying pan’ heat the oil and butter together, and half the mushrooms (if you add all the mushrooms in one go they steam not fry). One of the best pieces of advice I ever received from a chef is not to stir mushrooms too often, as it makes them release water which makes them soggy. So fry for 5 minutes each side without stirring too much, set to one side and allow to cool
Roll out the pastry on a floured surface in a circle that is about 1cm thick. Transfer to a sheet of baking paper and place on a baking sheet
Spread the thick cheese sauce in the centre of the pastry leaving a 3-4cm border around the edge of the pastry
Place the fried mushrooms on top of the cheese sauce. Brush edges of the pastry with the remaining egg yolk and pleating the edges inward
Brush the outside of the galette with egg yolk and sprinkle grated cheese over the top of the mushrooms