Spicy Carrot Soup

I’m challenging myself to try and make better versions of stuff I haven’t been 100% happy with before, and use what’s in the house, (yes, I’m going stir crazy already).

I tried to make spicy carrot soups before and always thought the consistency was a bit weird. I think I have now cracked it. Adding a potato to the soup helps make it a much nicer creamier consistency. It’s still really healthy, and delicious served with big slabs of buttered soda bread (not as healthy given how much I enjoy butter).

Ingredients

1 Potato (cut into cubes)

4 Carrots (sliced)

1 Stalk of celery (chopped)

1 Onion (chopped)

1Tbsp Oil

1 Stock cube

1 Clove of garlic

1 Tsp Ground cumin

4-5 cm Piece of fresh ginger (grated), or 1 Tsp of ground ginger

1/2 Tsp Chilli powder (optional)

750 ml water

Salt & pepper

Method

  1. Heat the oil in a pot, and add the vegetables and dried spices, cook over a medium heat until the onion begin to turn clear
  2. Crumble in the stock cube and add the water. Bring the soup to a simmer and cook for 15-20 minutes, add the garlic and fresh ginger if you are using it
  3. Simmer for another 5 minutes, and check the seasoning
  4. Remove from the heat and allow to cool for 5 minutes before transferring to a blender, or do what I did and use a hand blender to blitz the soup until you have a smooth soup

Vegetable Chilli

I’m not a vegan or even vegetarian, but still enjoy a good meat free recipe.

This is a good way to get your 5 a day, and is quick and tasty, with a nice range of flavours and textures. I served mine with some avocado on top, and corn bread, but it’s also really good with rice or tortillas. You can also top it with sour cream or grated cheese if you’re not vegan.

Ingredients

1 Red pepper

1 Onion

2 Stalks celery

150 Grams Sweetcorn

400 Grams Cannelli beans (you can use whatever beans you have)

400 ml Passata

1 Tsp Ground cumin

1 Tsp Smoked paprika

1 Tsp chilli powder

2 Cloves of garlic (finely chopped)

1 Tbsp Tomato puree

1 Tbsp Olive oil

Method

  1. Chop the vegetables into equal sizes (I like to keep mine pretty chunky)
  2. Heat the oil in a pan, and gently fry the vegetables for 5-10 minutes until they have softened
  3. Add the garlic, spices and tomato puree to the pan and cook for a few minutes before adding the beans and passata
  4. Simmer over a low heat for another 10-15 minutes, until the sauce has thickened

Walnut Skordalia

This is a traditional Greek dip and is super easy to make and super delicious. I made this as part of a meze at our February supper club, and it was the most popular dish of the night.

While you can use it as a dip, I’ve also used this as filling in wraps and sandwiches along with salad and chopped vegetables and it was amazingly tasty. It’s also really good drizzled across roast vegetables. To be honest you could spread this on a flip flop and I’d eat it, it tastes that good. This is also vegan, so you can keep all the non meat eaters in your life happy with something totally scrumptious.

Ingredients

80 Grams Walnuts

40 Grams Breadcrumbs (I know I bang on about it, but one of my favourite kitchen hacks is making a big batch of bread crumbs to keep in the freezer, it makes recipes like this a 2 minute job)

1-2 Cloves of garlic, roughly chopped (I used 2 and it was pretty garlicky which I don’t mind, but adjust to your own taste)

2 Tbsp Red wine vinegar (Again adjust to your own taste, the first time I tried a the recipe out it was a bit too sharp for me, so I’ve reduced the amount of vinegar but have a taste and you can always add more)

100ml Olive oil

Method

  1. Add the walnuts to a food processor and blitz for a couple of minutes until the nuts are finely ground
  2. Add the breadcrumbs, garlic, oil and vinegar and blitz again. The mix is meant to be quite thick, but if it is too thick for you, you can a small amount of water and and blitz until you get the consistency you like

Greek Lemon Roast Potatoes

Crispy, herby deliciousness

OMG I love a spud (maybe it’s my Irish DNA). Just when I thought roast potatoes were practically perfect in every way. I discovered these.

Potatoes roasted with garlic and herbs in olive oil and lemon juice, are little flavour bombs. I could eat a bowl of these on their own. However, they’re also fantastic with chicken or fish. I have also been known to fry up left over ones (the only reason there were left overs was because I was physically incapable of eating any more) the next day and topping with a fried egg, yum!

Ingredients

750 Grams Potatoes

1 Lemon (juice only)

50ml Olive oil

1 Tsp Dried thyme

1 Tsp Dried oregano

1 Bulb of garlic

Salt

Par boiled potatoes, ready for the oven

Method

  1. Preheat your oven to 200 degrees
  2. Peel the potatoes, and cut into 3-4 cm chunks. Par bowl in salted water for 5 minutes
  3. Put an oven proof dish in the oven
  4. In a bowl, add the oil, herbs and lemon juice. Cut the bulb of garlic into four
  5. Drain the potatoes, add the garlic, and oil mixture then transfer to the preheated dish
  6. Put in the oven and bake for about 1 hour, mixing roughly every 20 minutes, until golden and crispy

Parsley and Almond Pesto

I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.

I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)

Bright green and full of flavour.

Ingredients

100 Grams Almonds

25 Grams Parsley (stalks and all)

100 ml Olive oil

25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)

1 Clove of Garlic (roughly chopped)

Salt and pepper

Method

  1. In a dry frying pan toast the almonds until they are lightly browned and smell nutty
  2. Add the almonds to a food processor and blitz until the almonds look like course sand
  3. Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge

Homemade Granola

Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.

I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.

Rich aand crunchy, straight from the oven.

Ingredients

250 Grams Porridge oats

100 Grams Dessicated coconut

25 Grams Sunflower seeds

25 Grams Pumpkin seeds

50 Grams Pitted dates

50 Grams almonds

100 Grams Peanut butter

3 Tbsp Maple syrup

100 Ml Vegetable oil

Team your granola up with some Greek yoghurt and fresh fruit for a quick and satisfying breakfast

Method

  1. Add all the ingredients to a bowl
  2. Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
  3. Transfer to a baking tray, and put in an oven preheated to 180 degrees
  4. Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly

Home Made Harissa Paste

Harisss Paste

I love harissa, it’s fantastically versatile and can be made for a fraction of the price of the pre made brands. Visit your local Asian supermarket to buy your spices, and this will be even cheaper.

Harissa is great smeared on chicken or lamb before cooking. It’s also delicious mixed with yoghurt and drizzled over roast vegetables, or mixed with mayonnaise to add some zing to toasted sandwiches or burgers. This traditional Moroccan paste makes any tagine come alive.

This recipe will make a large jar of harissa paste that will live quite happily in your fridge for several weeks, or you can share with a friend. It also makes a nice gift for anyone who’s a foodie. This is quite firey, so use with care at first.

Spice Mix

Ingredients

120 Grams Chilli flakes

1 Tsp Carraway seeds

1 Tsp Coriander Seeds

1 Tbsp Cumin Seeds

1 Tsp Salt

4 Cloves of garlic

3 Tbsp Olive oil

Method

  1. Cover the chilli flakes with boiling water, and soak for 30 minutes before draining through a sieve.
  2. In a dry frying pan toast the cumin, coriander, and carraway seeds until you smell the spices. You can grind these with a pestle and motar. I don’t have one, so I used the end of a rolling pin which worked well
  3. In a food processor, combine all the ingredients and whizz until the paste start to look smooth
  4. Transfer to a clean jar and keep in the fridge for up to 4 weeks