Vegetarian

Ginger and Turmeric Shots

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If you haven’t been buying ginger shots already, you’ve probably spotted these little shots of goodness in many shops.

Both turmeric and ginger have powerful anti inflammatory and anti oxidant qualities, and can boost your immune system. So these are great if you are feeling a little bit under the weather, fighting of a colds or flu, and also help if you’re suffering with a hangover.

The little shots you buy cost at least £2 each. I made 4 shots, enough for 4 days in 5 minutes and about a quarter of the cost of buying them in a shop.

You’ll also see some odd ingredients like black pepper. Peperine found in black pepper helps activate some off the anti oxidant chemicals in the turmeric. I promise you won’t taste it, and you can swap it out for cayenne pepper if you prefer this.

A little oil is added as well. The fat helps your body absorb all the good stuff in the ginger and turmeric. You can substitute it for coconut oil if you prefer. Finally, honey is there for a little sweetness, but to be honest I’ll maybe leave it out next time as the oranges I had were really sweet, so maybe check on the sweetness of your oranges before adding. You can also swap the honey for agave or maple syrup if you are vegan.

Most importantly, these taste really good. Next time I make them, I might even go a little heavier on the ginger. I quite enjoy the heat, but it’s purely up to personal preference. The shots are healthy and delicious. They are quick and easy to make if you have a blender. They also cost a fraction of what you’ll pay outside.

Make 4-5 shots (this can live in your refrigerator for 5-6 days)

Ingredients

2 Oranges (peeled and roughly chopped

Thumb sized pieces of ginger (scrape the skin off with a spoon and then roughly chop)

3-4 cm Piece of Turmeric root (scrape the skin off with a spoon and then roughly chop. If you can’t find turmeric root, then replace this with 1 teaspoon of turmeric powder)

1 Teaspoon Honey or maple syrup

2-3 Grinds of black pepper if using a pepper mill or quarter teaspoon of ground black pepper

1 Teaspoon Olive oil

250 Ml Water

Method

  • Add all the ingredients to a blender or food processor and whiz for 1-2 minutes, or until there are no more lumps
  • Pour the mixture in to a mesh sieve with container below and strain (you can also use muslin or clean tea towel if you don’t have a sieve, the turmeric will stain it yellow)
  • When you have strained the liquid you can transfer the liquid to a bottle/s and chill, or enjoy a little shot of sunshine right away

Cabbage Wedges with Miso Butter

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Cabbage is a much maligned vegetable, with many of us having unpleasant memories of watery over cooked soggy cabbage. Cooked with a little care, cabbage is yummy and very good for you. According to nutritionists, we should all be eating more of it. Its nutrient dense, packed with fibre, and generally good for your gut health.

This is really tasty, and fairly easy to prepare with the oven doing the work. The cabbage goes sweet and slightly charred at the edges and the miso butter adds a salty richness to it. I had this along with some chicken I roasted in the oven at the same time. (I’m such a cheapskate I never turn the oven on just to cook one thing). If you don’t eat meat this is also delicious served on a bed of rich creamy hummus.

What’s even better it has only 3 ingredients, and is almost too good to be described as just a side dish. I used a sweetheart cabbage, and because of its shape, it made more sense to cut it into wedges. You can make this with other types of cabbage. Cut them into steaks if you prefer.

Serve 4 (but if using a large cabbage, up the ratio of butter and miso paste)

Ingredients

1 Sweetheart cabbage (tough/damaged outer leaves removed if necessary and cut into quarters with the core parred back but not removed completely as this with help the wedges stay in one piece)

40 Grams Butter (melted)

1 Tbsp Miso Paste

Method

  • Preheat your oven to 180 degrees (Celsius), and prepare a baking sheet (I usually line mine with foil because I’m lazy and it cuts down on washing up)
  • Melt the butter in a bowl in the microwave (or in a pot if you don’t have one), and then stir in the miso paste until thoroughly combined
  • Lay your cabbage wedges on the tray and brush evenly with the miso butter, before baking for 15-20 minutes (depending on the size of the wedges) until the cabbage has softened
  • Serve immediately

Creamy Red Pepper and Tomato Soup (with extra protein)

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Apparently most of us don’t eat enough protein and it can be hard to squeeze enough into your  diet (especially if you’re not a meat eater).

This soup is rich and filling and the protein comes from cottage cheese.  I know a lot of people don’t like it, due to its texture.  In this soup it’s blended until smooth and adds a nice creaminess to the soup

Ingredients

500 Grams Tomatoes (I used some cherry tomatoes and chopped a couple of large tomatoes that were getting past their best)

2 Red Peppers (cut into chunks)

2 Red onions (cut into quarters)

1 Bulb of Garlic

2 Tbsp Oil

300 Gram Tub of cottage cheese

500ml Vegetable stock

2 Tbsp Basil

Salt and pepper

Method

  • Pre-heat the oven to 180 degrees (Celsius)
  • Add 1 tablespoon of oil to an oven proof dish, add the vegetable to the dish.  Wrap the garlic bulb with aluminum foil.  Leave a little opening at the top and drizzle in a little oil .  Bake for 25-30 minutes until the edges of the peppers start to blacken a little
  • Transfer the roasted vegetables to a large pot.  When the aluminum is cool enough to handle,  squeeze out the softened garlic, and add to the pot
  • Add the vegetable stock and begin to heat.  Add the cottage cheese and basil (be careful not to let the soup come to the boil).  Using a stick blender (or transfer to a regular blender) and whizz up until the soup is smooth and creamy.  Check and add salt and pepper if you think it needs it

Creamy Canellini Beans with Sundried Tomatoes

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It’s comfort food weather, and if like most of us you’re trying to increase the amount of protein you’re eating these are perfect.

I can eat a big bowl of these on their own with some crusty bread, but they also make a tasty side dish.

This is quick and easy to make, using tinned beans but you can use dried beans but these usually need soaked overnight and should be cooked according to the instructions on the packaging.

Ingredients

2 x 400ml Cannelloni beans (drained)

1 Tbsp Tomato puree

125ml Vegetable stock

2 x Cloves of garlic (finely chopped

1 Large sprig of rosemary or 1 teaspoon of dried rosemary

1 Tbsp Oil

1 Onion (finely chopped)

4-5 Sun dried tomatoes

Salt and pepper

Method

  • Heat the oil in a large pan and fry onion gently until it starts to caramelise, stirring occasionally.
  • Stir the tomato puree into the pan and cook for another 2 minutes before adding the beans and vegetable stock.  Stir well and simmer for 10 minutes.
  • With a fork or potato masher gently mash about a third of the beans.  This will release the starch in the beans that will help thicken the beans and give the beans a creamy texture.
  • Stir in the sundried tomatoes and rosemary, and simmer for 5 minutes.  Check the seasoning and add salt and pepper if you think it needs it.

Cranberry and Hazelnut Muffins

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Trapped at home on rainy miserable Saturday with a shitty cold I wanted something sweet but couldn’t face going out and having change out of my oodie (if don’t have one yet, get one they are fantastic in cold weather (I’m not advertising, but if any oodie makers would like to send me one I wouldn’t say no).

Anyway, after raiding the cupboards this is  what I came up with and they were delicious. I used Greek yoghurt because I has some that needed to be used up but could also use milk instead.  If you’re lactose intolerant you could swap the dairy for the same volume of stewed apple or mashed banana.  I’d also recommend toasting the hazelnuts in a dry pan first.  Its not mission critical if you’re pushed for time (or just can’t be arsed) but it does make them even tastier.

Makes 12

Ingredients

200 Grams Self raising flour (or 200 Grams of plain flour qnd 2 teaspoons of bsking powder if you don’t have self raising flour)

100 Grams Sugar

2 Eggs

200 Grams Yoghurt

50 Grams Hazelnuts

50 Grams Dried cranberries

100mil Oil or Melted butter

Method

  • Preheat the oven to 200 degrees Celsius and line a muffin tin with muffin cases
  • Add all the dry ingredients to a large bowl
  • Mix all the wet ingredients together and mix well until fully combined
  • Stir the wet ingredients into the dry ingredients and mix well making sure that the fruit and nuts are evenly distributed throughout the batter
  • If you have one of those fancy ice cream scoops you can use it to evenly distribute the batter into the muffin cases.  I dont have one. So I just used 2 dessert spoons to scoop and then scrape the batter in the cases.
  • Bske for 20-25 minutes and allow to cool.

Easy Autumn Granola Pots

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Spiced apple is the taste of autumn for me, but if its not your thing, you can swap it for other fruit.  If you’re vegan you can swap out plant based yoghurt for Greek yoghurt.

I’m always shocked at how much fancy coffee shops charge for those individual pots many of us grab for a quick breakfast on the way to work .  This recipe makes 4 generous portions for less than the cost of one of the granola pots you buy at well known coffee shops.  A bit of time at the start and you have tasty, healthy, grab and go breakfasts for during the week at a fraction of what you’d pay in a chain cafe

Make 4 portions

For the spiced apple layer

4-6 Dessert apples, (peeled, cored, and chopped into 2cm chunks)

1 Tsp Ground cinnamon

1 Star anise

For the yoghurt layer

2 Tbsp of Greek yoghurt per person

For the granola

50 Grams Porridge oats

15 Grams Desiccated coconut

15 Grams Pumpkin seeds

20 Grams Hazelnuts

1Tbsp Oil

1Tbsp Maple Syrup

25 Grams Dried fruit (use any type you like)

Method

Put the chopped apples and spices in a large pot with a splash of water and simmer until the apple starts to break down (I like to keep a bit of texture). Remove from the heat and allow to cool.

Preheat the oven to 200 degrees (Celsius)

While the apple is simmering, mix all rhe ingredients for the granola in a bowl (except the dried fruit, I add this when this when the granola comes out of the oven, or else I find it gets tough and can burn easily)

Transfer the granola to a baking sheet and bake for minutes, stir well as the outer edges will brown more quickly and return to the oven another 5 minutes.  When toasty and golden brown remove from the oven allow to cool.

To assemble each pot, put a quarter of the cooked apple in a jar/container, top with 2 tablespoons of Greek yoghurt and the sprinkle the granola mix on top

Cheese and Onion Tear and Share Bread

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Serves 8

500 Grams Strong White (bread) Flour

1 Sachet dried yeast

350Mil Luke warm water

1 1/2 Tsp Salt

1 Onion (cut in half and finely sliced)

125 Grams Grated Cheese (I used 100 Grams of mature cheddar and 25 Grams of parmasan, but use any combination you have)

1 Tsp dried Thyme

Black pepper

1 Tsp Oil

  • Stir the yeast into the luke warm water
  • Add the salt and flour to a large bowl before pouring in the yeast mix and mixing well until it forms a dough
  • If you have a mixer with a dough hook, mix for 5 minutes.  If you don’t, turn the dough onto a floured surface and knead for 10 minutes
  • Transfer the dough back to a bowl that has been wiped with a little oil. Cover the bowl with a tea towel and and prove for 1 hour
  • When the dough has proved, uncover and hit it a punch to knock out the air and then form it into a ball
  • Turn onto a floured surface and with a rolling pin (or wine bottle if you don’t have one) roll out the dough into a rough rectangle 12cm x 24cm
  • Sprinkle the surface with the grated cheese, finely sliced onion, thyme and black pepper
  • Roll the dough into a sausage shape (using the long side of the dough)
  • Cut the dough into 8 equal sized slices
  • Line a spring form baking tin with parchment (scrunch the sheet up first, it makes it easier to spread out)
  • Place the slices of dough into the tin in a circle, cover the tin with a tea towel and prove again for 15 minutes
  • Preheat your oven to 200 degrees Celsius
  • Bake the bread for 35-40 minutes until golden brown
  • Serve while still warm (your kitchen will smell amazing)

Black Olive and Chilli Focaccia

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I made this as I needed to rage bake as I was totally pissed off.  Belfast has had far right knuckle draggers riot over the weekend and destroyed businesses owned by people who immigrated here for no other reason than the colour of their skin.  For the record, if you don’t know Belfast this is a tiny minority of fuckwits (many of whom had travelled here to start shit) and while these morons were destroying people’s livelihoods we also had the Feile (brilliant festival) with 10,000 people partying happily at an 80s-90s concert where everyone was welcome.

So at the weekends when you have a little bit more free time, make this and it takes time to prove while you get on with all those mundane tasks that steal your free time (yes laundry, I’m giving you serious side eye).  But hey, at least you have delicious freshly baked focaccia at the end of it all).

Ingredients

500 Grams Strong white flour

7 Grams Dried yeast

1 Tsp Salt

300-400 Mil Luke warm water

100 Grams Black Olives (well drained if in brine)

1 Large chilli pepper (sliced in 1/2 cm slices)

4-5 Tbsp Olive oil

Method

  • 1. Mix your yeast with 300ml of luke warm water and set to one side while you measure out the flour and add it to a large bowl
  • 2. Add a teaspoon of salt to one side of the (this will stop it coming into direct contact with the yeast and killing it). Make a well in the centre of the flour, add two tablespoons of olive oil and the water and yeast mix.
  • 3. Mix well, you may need to add more water, your dough should be quite soft and sticky, but not super wet
  • 4. Turn your dough onto a floured surface and knead for 5-10 minutes. If you have a mixer with a dough hook you can also use this, but I enjoy kneading the bread
  • 5. Clean the bowl you were using, (I always give the bowl a quick wipe with a little oil to stop your dough sticking). Put your dough back in the bowl and cover with a tea towel and prove for one hour
  • 6. Grease an 8 x 12 inch tin with some olive oil and transfer the dough from the bowl to the tin. Stretch the dough out to fill the tin. Cover with a tea towel again and prove for 45 minutes
  • 7. Pre-heat your oven to 220 degree (Celsius). Remove the tea towel from your baking tin, and with your finger tips press little dimples into the dough. Gently press the olives and chilli slices into the dough
  • 8. Sprinkle 2 tablespoons of olive oil across the top of the dough.
  • 9. Bake for 20 minutes, until golden brown. Allow to cool in the tin for 10-15 minutes

Creamy Lemon Spaghetti

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Everyone needs a couple of different quick and easy pasta recipes.

This is great for lunch, or if you want it for dinner you can add some prawns or cooked chicken to make it more substantial

Serves 2

200 Grams Dried Spaghetti or other pasta (you can increase/decrease depending on how hungry you are)

1 Lemon (zest and juice)

1 Clove of garlic (finely chopped)

Salt and pepper

50 Mil Double/heavy cream

Knob of butter or tablespoon of olive oil

1 Tbsp Chopped herbs (I used basil, but parsley or tarragon also works well)

Grated parmasan to serve (optional)

Method

  • Fill a large pot with boiling salted water and cook your pasta according to the instructions on the packet
  • In a large pan, heat the butter/oil and gently fry the garlic making sure not to let it brown
  • Add the lemon juice and zest to the pan and cook over a gentle heat for 1 minute, add the cream and increase the heat until the cream starts to reduce
  • Take a ladle full of the water the pasta is cooking in and add it to the sauce (the starchiness in the water will help the sauce stick to the pasta), continue cooking until you are happy with the thickness of the sauce
  • Drain the pasta and add it to the sauce along with the chopped herbs and stir well.  Check the seasoning and add salt and pepper if you think it needs it
  • Transfer to plates and sprinkle with grated cheese

Easy Apple Chutney and Camembert Crostini

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Like most cooks I hate food waste.  So the sad looking bag of apples that was getting past their best got turned into an easy and delicious chutney.

If you’re serious about chutney and want to make a massive batch I would recommend sterilising your jars beforehand and this should ensure the chutney can last for months.  I was only making a small batch, so its fine to keep in the fridge for 4-5 days.

This is amazingly versatile.  I just used it on crostini because i was having people over and I wanted to make something a little boujie, but it will also turn a bog standard ham or cheese sandwich into something super yummy.  I’ve even used it on cheese burgers and it was incredibly tasty.  If you’re making the crostini, try to make the chutney the day before, it will give it time to cool, let the flavour develop and saves you time, you can then spend with your guests.

Ingredients

For the chutney

3-4 Dessert apples (peeled, cored, and cut into 2cm chunks)

1 Small red onion (finely sliced)

75 Grams Brown sugar (you might need a little bit more or little less depending on on how sweet/tart your apples are)

125Mil Cider vinegar

1/2 Tsp salt

1/2 Ground cumin

1 Tsp Ground ginger

For the crostini

  1 French baguette (cut into fine slices)

1 Tbsp Oil

1 Clove of garlic

125 Grams Camembert or brie

Method

For the chutney

  • Place all the ingredients in a large pot and bring to the boil
  • Reduce the heat to a gentle simmer and cooked for 30 mins before checking the seasoning and see if want tweak anything
  • Allow to cool and store in tje fridge for 4-5 days.  See, I told you it was really easy
  • For the crostini
  • Preheat your oven to 180 degrees Celsius
  • Brush the slices of baguette with the oil and place on a baking tray, bake for 10 minutes or until they golden brown.  Allow them cool, and you can even do this the day before and store them in an air tight container if you don’t want to be running around at the last minute)
  • To make the crostini, simply spread the toasted baguette slices with apple chutney and top with a slices of cheese