Pack of mushrooms (chestnut, button etc are fine), 2 garlic cloves, 1 thumb sized piece of fresh ginger, 1 whole lime, 2 tbsp of soy sauce, handful of natural peanuts, bag of beansprouts, 1 head of iceberg lettuce carefully separated into individual leafs,1 small red onion and bunch of coriander to serve.
1.Start by thinly chopping a packet of mushrooms then cooking on a low heat in a little oil to remove all the excess water
2.Remove from the pan and set aside
3. Add a little more oil and gently fry some garlic and ginger for a few minutes, add your mushrooms back to the pan with the juice of a whole lime, soy sauce, a good handful of peanuts and the beansprouts
4. Mix well and warm through (don’t over cook though as you want to keep the peanut crunch)
5. Serve with lettuce cups, shredded red onion and coriander
I tried Caldo Verde recently in Portugal and it, is delicious as it is simple.
Have a look at the recipe below on my own take on this Portuguese comfort food, perfect for autumn.
Serves: 4 Prep: 10mins Cook: 30mins
Ingredients: 2 pints of chicken stock, 1 large potato, 1 large courgette, 1 onion, 1 clove of garlic, 1/2 a ring of chorizo (I used turkey chorizo for this recipe as it’s a little healthier), tin of chickpeas rinsed and drained, good handful of spinach, a little oil and salt and pepper.
Start by gently frying one diced onion and garlic in a little oil to soften
Cube both the potato and courgette and add to the onion and garlic
Pour over the chicken stock and bring to boil
Simmer for around 10-15 minutes until the potato is soft and blitz all in a food processor to make a lovely soup base
Cut the chorizo into smallish chunks and dry fry in a pan for a few minutes to brown and remove any fat
Place the soup base back on a low heat and add the chopped chorizo, spinach and chickpeas for a further 15 minutes until all flavours have melted into this soup
Add seasoning and enjoy!
I also came across this lovely article recently on all things Caldo Verde!
Ingredients: 300g porridge oats, 150g of butter (or vegan alternative), 150g of golden syrup, 135g of brown sugar, 80g of pitted chopped dates, 2 tbsps. of peanut butter, 50g of dark salted chocolate (or vegan alternative).
Preheat oven to 150°C fan
Weigh out your butter, sugar and golden syrup and melt gently in a pan until runny and all ingredient combined
Pour the wet ingredients over your oats and dates and mix well until the oats are completely coated in the buttery mixture
Swirl in your peanut butter and pour into a lined baking tray so that the flapjack mixture lays an inch thick
Pop in the oven for 30mins
Allow to cool
Melt your chocolate and drizzle over the flapjacks, leave to set or cut into 12 squares and eat straight away…
Try out this easy recipe for mid-week inspiration! Uses mostly store cupboards and freezer ingredients too.
Serves: 4 (with maybe some leftovers)
Ingredients: 1 cup of cooked white rice (basmati or long grain is fine), 1 can of beans or your choice such as chickpea, pinto etc, 1 cup of frozen peas, 2 – 4 (depending on how many you want), decent sized sausages of your choice these can of course be veggie, decent sized sausages of your choice these can of course be veggie, 4 eggs, small bunch of chives or spring onions (keeping a little back for garnish), 1 clove of garlic, 1 veggie or chicken stock cube, splash of oil.
Cook your rice as per instructions and set aside
Meanwhile boil your eggs for 10mins and leave to cool
Cut your sausages into slices and fry on a medium heat with a little oil in a large pan with the garlic until browned
Mix in the chopped chives or spring onions and stir quickly
Crumble over your stock cube and add your frozen peas and beans with a little water and mix well
Add your rice and stir, so that the rice is coated in all the lovely flavours
Peel and slice your eggs and use to top the rice with the remaining chives or spring onions
Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…
Prep: 10mins Cook: 1h 30mins
Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.
Preheat oven to 150CFan
Get an oven proof lidded dish/pan ready
Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
Thinly slice your garlic and mix with the chicken and peppers
Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
Pop in the oven lid on and cook for 1h and 15mins
After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
Once ready serve with fluffy white rice and enjoy!
As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!
Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!
Cook: 10mins Prep: Less than 5 minutes
Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.
Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
Drain your pasta and mix in the broccoli and walnut sauce
So glad I have created this recipes as pancakes are a real weekend treat in our household, I was a bit dubious at first, thinking that the pancakes wouldn’t be as fluffy as they are when using normal flour, but this recipe worked a treat! It was really good to make the mixture of Friday night too, so that it was ready for a lazy morning breakfast. These pancakes are also gluten free, sugar free and dairy free so feels like an even better start to the weekend!
Ingredients: 3 large eggs eggs, 1 cup of rice flour, 1/2 cup of Oat milk 1 tablespoon olive oil, 1 tsp of baking powder, pinch of salt, oil of your choice for frying.
Combine all you wet ingredients and mix well
Add slowly to the rice flour, baking powder, salt and mix well, so that there aren’t any lumps
Leave overnight in the fridge
When ready to cook, give the mixture another really good stir
Heat some oil in a pan and start to cook your pancakes in batches, using a 1 tbsp. to measure out each pancake
Cook on each side for 2 -3 minutes
Once cooked top with your favourites pancake topping, chocolate sauce and banana works, blueberries and honey or in my case, poached egg, pancetta, spinach and black pepper yummy!
Whipped up a batch of these yesterday, great for lunch on the go, lunch box treats or after school snack. This recipe is dairy free and low sugar, making these a great addition to your weekend baking, as well as using up those overripe bananas!
Makes: 12 Muffins
Ingredients: 200g wholemeal flour, 4 overripe bananas, 2 eggs, 100ml of oat milk, 50g of brown sugar, 1 tbsp. of olive oil, 2 tbsp. of oats, 1 tsp. of baking powder, 1 tsp of baking soda, 1 tsp. of honey.
Preheat your oven to 180F
Combine all of your wet ingredients except the honey and mix well,
Add to all of the other dry ingredients
Mix well until smooth
Mash your bananas in a separate bowl and then add to the muffin mix
Mix well and then finish off by stirring in the honey
Fill a 12 hole muffin tray with muffin cases and fill equally with the muffin mixture
Pop in the oven and bake for 15 -20 minutes until the muffins have risen and are golden brown
Allow to cool and keep in an airtight container until ready to eat