Salada Tres De Legumes

I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.

Serves: 4 as a side dish

Prep: 5mins

Ingredients:
1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…

Method:

Combine all your ingredients, mix well…EAT!

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Sausage Rice

Try out this easy recipe for mid-week inspiration! Uses mostly store cupboards and freezer ingredients too.

Serves: 4 (with maybe some leftovers)

Cook: 30mins

Prep: 20mins

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.

Method:

1. Cook your rice as per instructions and set aside
2. Meanwhile boil your eggs for 10mins and leave to cool
3. Cut your sausages into slices and fry on a medium heat with a little oil in a large pan with the garlic until browned
4. Mix in the chopped chives or spring onions and stir quickly
5. Crumble over your stock cube and add your frozen peas and beans with a little water and mix well
6. Add your rice and stir, so that the rice is coated in all the lovely flavours
7. Peel and slice your eggs and use to top the rice with the remaining chives or spring onions
8. Dig in!

Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta

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!

Serves: 2

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.

Method:

1. Cook your pasta as per packet instructions
2. While this is cooking cut your broccoli up into florets and boil for around 6mins
3. 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
4. Drain your pasta and mix in the broccoli and walnut sauce
5. Add more seasoning if you wish and enjoy!

Eat Your Greens Super Speedy Stir Fry

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Make sure you eat your greens this week with this super speedy vegan stir fry that you can add to anything, rice, pasta, noodles etc, the sprinkling of brown sugar right at the end really adds something to the greens!

Serves: 2 – 4 depending on what you are serving it with

Prep: 2mins

Cook: 6mins

Ingredients: A bag or bunch of greens such as chard, kale, spinach, watercress, pak choi, (some types of cabbage might work too), 1 garlic clove, 1 red chilli (you can used dried chilli and frozen or pureed garlic), tbsp of oil, sprinkling of brown sugar and sesame seeds.

Method:

1. Chop up your garlic and chilli and heat in the oil for a few minutes

2. Chop or tear your greens and add to the pan, stir well to coat in the oil

3. Stir fry for a minutes more then sprinkle with brown sugar and sesame seeds

4. Enjoy!

The Lockdown Larder Homemade Tinned Tomato Soup

Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!

Serves: 4

Prep: 5mins

Cook: 25mins

Ingredients: 2 cans of chopped tomatoes (drained weight 240g), 1 onion, 2 cloves of garlic, vegetable stock made with 300ml of boiling water, 2 tbsps of cream cheese, 1 tbsp of tomato puree and a little oil for frying.

Method:

1. Chop the onion and garlic and soften in a little oil for a few minutes

2. Add the tomatoes and stock, bring to the boil and then keep on a low simmer for 20mins

3. After 20mins add the cream cheese and puree and cook for a few minutes more until melted

4. Blitz in a food processor

5. Slurp and enjoy!

 

The Lockdown Larder – Friday Night Freezer Rice with Cheeky Chorizo

Want a tasty treat this evening without having to make an unnecessary visit to the supermarket? Then try this…my Friday Night Freezer Rice with Cheeky Chorizo, something that can be enjoyed by all the family! 

Please note that this dish can easily be made to suit a vegan or veggie diet by omitting the chorizo and using veggie stock. 

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: Thumb sized piece of chorizo, 1 onion, 2 cloves of garlic, 1 cup of rice (long grain, basmati or risotto will work), three cups of frozen veg of your choice, I used sweetcorn, peas and butternut squash, 1 stock cube like chicken or vegetable, 2 tsp of harissa paste if you have, if not 1 tsp of tomato puree and 1 tsp of paprika, 1 tsp of dried oregano or dried thyme, a little oil for frying, jarred black olives and lemon slices to serve if you have.

Method:

1. Cut the chorizo, onion and garlic into small pieces and fry in a lidded pan with a little oil for a few minutes, until the onion is softened and has taken on some of the colour from the chorizo
2. Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
3. Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
4. Pour the stock into the pan and give it a good stir
5. Add you frozen veg and tomato puree or harissa paste with the dried herbs
6. Give another good stir, bring to the boil and then simmer lid on for 10mins
7. After 10mins the rice should be al dente, but if you prefer it softer, add 1/2 a cup of water and cook for a further 5mins lid on
8. Serve with a few olives and fresh lemon slices if you have
9. Dig in!

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The Lockdown Larder Frozen Berry and Banana Smoothie

Good Morning All! 

There’s no reason you can’t still have your morning smoothie during lockdown with this easy recipe.

Serves: 1 (for more just double the quantities)

Prep: 2 mins
Cook: 0 mins

Ingredients: 1/2 Frozen or fresh banana, handful of frozen berries like raspberries, cup of milk of your choice

Method:

1. Blitz all ingredients in a food processor
2. Drink and feel virtuous!

Remember Bananas can make excellent basis for smoothies especially when frozen, my tip would be to cut up ripe bananas and freeze in a freezable container and just add to smoothies and milkshakes when needed. 

 

The Lockdown Larder – Vegan Chickpea and Coconut Curry with Pea Raita

Friday nights can still be curry night with a few store cupboard ingredients!

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: 1 onion, 2 cloves of garlic, 1 large can of chickpeas (drained weight around 500g), 100ml of passata, can of coconut milk, 1 – 2 tsp of curry paste, depending on how hot you like it, a little oil for frying.

For Pea Raita which uses frozen peas, please click here Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Method:

1. Chop your garlic and onion and gently fry in a pan with the oil until softened
2.  Add your curry paste and mix well
3.  Pour in the coconut milk and passata, give it all a good stir
4. Add your chickpeas and bring to a simmer and cook for 20mins or until the chickpeas have softened slightly and taken on all of the curry flavour
5. And that’s it…serve with rice and the pea raita if you wish
6. Enjoy!

Mini Wholemeal Scones that won’t Last Long…

Doing a spot of baking this weekend and scones are so easy to make I won’t bore you with the recipe…but would love to hear how you eat yours… I have to admit I do love strawberry jam and clotted cream the best!

Inspired by the USA – Key Lime Pots

Love the taste of Key Lime Pie but don’t like the calories? Then try these, super easy to make Key Lime Pots!

Serves: 4

Prep: 10mins

Cook: 1 hour chill time

Ingredients: 375g ready made custard, or vanilla flavoured yogurt, 230g thick Greek yogurt, 75g digestive biscuits, juice and zest of 1 lime.

Method

1. Crush or blitz the digestives in a food processor and divide equally between 4 glasses or small bowls
2. Top with the custard
3. Add the juice of the lime to the Greek yogurt, mix well and add this on top of the custard
4. Sprinkle the zest of the lime on top of the desserts and keep in the fridge for at least one hour before serving
5. Enjoy!

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