South Western Pin Wheels

I usually find sandwiches a bit meh!, but I love these. I make these as pinwheel sandwiches, which is basically a tortilla rolled up and cut into slices. They are nice for parties, or just because you want to fancy up your lunchbox.

The filling is packed full of flavours from America’s South West, black beans, corn, coriander (cilantro) etc. This makes it full of colour, crunch, fibre and flavour.

I used full fat sour cream and cream cheese, but you can use lower fat versions. This sandwich filling also makes an amazing topping for baked potatoes, or stirred into left over pasta to make a salad.

Roll up

Serves 4-5

Ingredients

400 Gram Can Sweet Corn (drained)

400 Gram Can Black Beans (drained and rinsed)

1 Large red pepper (chopped into 1cm cubes)

2-3 Scallions/spring onions (finely sliced)

2 Tbsp Coriander (Finely chopped)

150 Grams Cheddar Cheese (grated)

2 Tsp Smoked Paprika

1 Tsp Chilli Powder

1 Tsp Salt

200 Grams Sour Cream

200 Grams Cream Cheese

4-5 Tortillas

Method

  • Add all the ingredients to a large bowl and stir until well combined
  • Spread 2 large spoonfuls of the filling on a tortilla, and roll the outside edge inwards tightly
  • Cut into 3-4cm sclices and serve

Porridge Bread

My friend Mags has been raving about this recipe for ages. We both have a serious bread addiction and this recipe is from a slimming club site. So when she shared the recipe I had to make it. If you’ve ever had Irish wheaten bread this is similar in taste.

Ready to bake

It takes two minutes to knock together, can be enjoyed by those who have issues with gluten and is pretty cheap to make. If you want something to keep kids busy this also something to do with them on a rainy afternoon and the will be super pleased with themselves.

It’s not the lightest fluffiest bread, but it is packed full of fibre and perfect served with cheese and chutney or buttered along side soup. I topped mine with some pumpkin seeds for a bit of crunch, but you can also sprinkle with porridge oats.

Ingredients

500ml Yoghurt

180 Grams Porridge oats

1 Tsp Salt

1 Tsp Bicarbonate of Soda (baking soda)

1 Egg

Method

  • Preheat your oven to 180 degrees (Celsius). Grease a load tin, you can also line it with baking parchment if want to (but I just greased the tin really well and it was fine)
  • Mix the yoghurt, salt and baking soda together, before stirring in the porridge oats
  • In a separate bowl, crack the egg and whisk with a fork until light and fluffy. Stir into the porridge mix and stir until we’ll combined
  • Transfer the mix into the loaf tin and bake for 50 minutes. Test with a tooth pick, when it comes out clean it’s ready.
  • Cool in the tin for 30 minutes

The “Friends” (Jennifer Aniston) Salad

Sometimes random things pop up on your social media feed and this was the “Friends” salad, apparently the female cast members all ate the same thing every day for lunch for 10 years.

I followed the recipe provided by icecreamandneondreams.com and I have to say it’s very tasty (maybe not eating it every day for 10 years), but definitely worth including in your salad or lunch dish rotation.

Needless to say its very healthy with plenty of fibre and protein and full of lovely flavours that compliment each other. Like any salad you can play with the ratio of ingredients depending on your taste

The original salad doesn’t have any dressing, but you can also add some olive oil and lemon juice if you think it needs it.

Ingredients

250 Grams Bulgar Wheat (dry weight cook according the instructions on the packet)

1 Large or 2 small Cucumbers

400 Gram Tin of Chick Peas

1 Small red onion (finely sliced)

200 Grams Feta Cheese (crumbled)

50 Grams Shelled Pistachios

2 Tbsp. Fresh mint (chopped), or 2 tsp dried mint

2 Tbsp. Parsley (chopped)

Method

  1. Cook the bulgar wheat according to the instructions on the packet and allow to cool
  2. Cut the cucumber in half lengthways and scoop out and discard the watery seeds on the middle. Cut each half in half again and slice into 1 cm slices (you can make them chunkier if you prefer)
  3. Drain the chick peas and add to a large bowl along with all the other ingredients and mix well. Have a taste and add some salt and pepper if you the salad needs it

Feta and Vegetable Slice

Vegetarian main courses can be a bit Meh.  This yummy mix of vegetables, lentils and creamy feta cheese wrapped up in delicious flaky pastry makes great quick weeknight dinner and packed with protein.

You can change up the vegetables you use depending on what you have (it’s a good way to use up left over veggies).  You can also used canned lentils, and I always use shop bought flaky pastry (because who really ever makes it from scratch).  You can also make the filling the day before, so all you have to do is assemble and bake if you’re short on time.

I made one large pastry parcel that can sliced up, but you could also make 4 individual ones if you prefer.

Ingredients

1 Sheet of shop bought puff pastry (pre-rolled)

1 Tbsp Olive oil

2 Leeks (sliced)

2 Peppers (sliced)

150 Grams Cooked green lentils

150 Grams Mushrooms (sliced)

200 Grams Feta cheese

1 Tsp Dried Thyme

2-3 Cloves of garlic (finely chopped)

Salt and pepper

1 Beaten Egg (for brushing)

Method

  1. Heat the olive oil in a large frying pan and cook the vegetables over a medium heat for 10 minutes. Add the garlic and thyme and continue to cook until the vegetables are soft
  2. Remove from the heat and allow to cool completely, stir in the cooked lentils and feta cheese
  3. Pre-heat your oven to 180 degrees (Celsius)
  4. Place your pastry on a sheet of baking parchment. Leaving a border of 2cm, place the vegetable mix on on half of the pastry sheet. I use a slotted spoon to drain off any excess liquid from the vegetable mix
  5. Lightly brush the edges of pastry with beaten egg and fold the pastry over to cover the filling. Press the edges of the pastry together with a fork (or you can crimp it if you’re feeling fancy)
  6. Brush the pastry with some beaten egg, if you want to make things look pretty you can lightly run a knife across the pastry in a criss Cross pattern (be careful not to go too deep and pierce the pastry)
  7. Bake in the oven for 30 minutes or until golden brown

Pierogis (Polish Dumplings)

Potato and cheese pierogi

I visited Krakow recently, and loved everything about the place. What I really fell in love with were pierogis, served in pretty much every restaurant.

Our food guide told us the it’s really common in Polish homes for members of the family to get together and make huge batches of pierogis, especially at certain times of year, like Christmas.

This weekend I got together with my Krakow travel companions to drink maybe more than we should and make pierogis.

A few cocktails while cooking with friends. If you’re entertaining family over the holidays I would recommend this as a great way to get everyone involved and keep them entertained.

Pierogis are fairly easy to make and we worked in a kind of production line which made it even easier. I would definitely recommend getting your friends together and giving communal cooking a go. By the time you chat, laugh and have a few drinks you can make loads of them. I didn’t have a recipe for these so we used the BBC Good Food recipe and the dumplings tasted exactly like what he had in Poland.

Pierogis freeze well, double up on the recipe and you can pull them out of the freezer for a quick week night dinner. You can also make a sweet version by simply replacing the filling with raw blueberries and serve topped with sour cream.

Blueberry pierogis with sour cream

Ingredients

For the dough

250 Grams Self Raising Flour (sifted)

1 Tsp Salt

3 Tbsp. Vegetable oil

250-300ml Warm Water

For the filling

250 Grams Mashed potatoes (this is a great way to use up left overs, make sure the mashed potatoes are cold before using)

50 Grams Butter

1 Onion (finely chopped)

250 Grams Cottage Cheese

Method

  1. Add the flour and salt to a bowl, add the oil and then gradually add water and mix until you have a soft dough. Gather into a ball, knead for 5 minutes, wrap in cling film. Chill for 30 minutes
  2. While the dough is resting, melt the butter in a frying pan and cook the onions over a medium heat for 10-15 minutes until they are golden brown
  3. Mix the potatoes and cottage cheese together and stir in two thirds of the fried onions. Mix until thoroughly combined
  4. Roll the dough out as thinly as possible (nobody wants a thick doughy dumpling). Use a cookie cutter or class to cut 4-5 cm circles
  5. Put a teaspoon of the filling in the centre of the circle and lightly wet the edges of of circle. Fold over to create a half moon and press the edges closed tightly
  6. Heat a large pot of water to just before boiling, add the pierogi, about 6-7 at a time (depending on the size of your pot, just be careful not to overcrowd the pot)
  7. When the pierogi start to float, lift out with a slotted spoon and drain in a colander. Keep cooking the pierogi until all the dumplings are cooked.
  8. Serve on a large plate, and sprinkle the remaining fried onions over the top

Spicy Yellow Split Pea Soup

Autumn is definitely here, and it’s time to break out the one pot comfort food recipes. I love recipes that I can make from what I usually have in a cupboard or the fridge and this one of them. Dried yellow split peas are really cheap, and packed full of protein and fibre. They also work brilliantly in Indian dishes like dhal.

This is a really rich satisfying, cheap and easy to make meal. Perfect for chilly days when you want something nutritious and satisfying. It’s also packed with lovely warming flavours like ginger, chilli and garlic.

This soup freezes well or can live in your fridge for 3-4 days.

Ingredients

1 Leek (finely sliced)

2 Carrots (grated)

250 Grams Yellow split peas

1 Litre Vegetarian stock (I used 2 stock cubes to make this)

Thumb sized piece of ginger (grated), or 1 Tsp of ground ginger if you don’t have the fresh stuff)

1 Tsp Tumeric

3-4 Cloves of garlic (minced)

1 Tsp Chilli powder

1 Tbsp Vegetable Oil

Method

  • Heat the oil in large pot over a medium heat, and add the leek and carrot. Cook for 5-10 minutes until soft
  • Add the rest of the ingredients and stir. Turn up the heat bring the soup up to just before the boil
  • Reduce the heat and simmer for 45 minutes, stirring occasionally
  • Serve topped with toasted hazel nuts or pumpkin seeds for a little extra crunch