Inspired by Portugal – A Kinda’ Caldo Verde

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.

Method:

1. Start by gently frying one diced onion and garlic in a little oil to soften
2. Cube both the potato and courgette and add to the onion and garlic
3. Pour over the chicken stock and bring to boil
4. Simmer for around 10-15 minutes until the potato is soft and blitz all in a food processor to make a lovely soup base
5. Cut the chorizo into smallish chunks and dry fry in a pan for a few minutes to brown and remove any fat
6. 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
7. Add seasoning and enjoy!

I also came across this lovely article recently on all things Caldo Verde!

https://www.theguardian.com/food/2021/mar/10/how-to-make-the-perfect-caldo-verde-recipe-felicity-cloake

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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!

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!

Weekend Treat – Rice Flour Pancakes with your Choice of Toppings

Gluten Free, Dairy Free and Sugar Free

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.

Method:

1. Combine all you wet ingredients and mix well
2. Add slowly to the rice flour, baking powder, salt and mix well, so that there aren’t any lumps
3. Leave overnight in the fridge
4. When ready to cook, give the mixture another really good stir
5. Heat some oil in a pan and start to cook your pancakes in batches, using a 1 tbsp. to measure out each pancake
6. Cook on each side for 2 -3 minutes
7. 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!

The Easiest Gluten Free Brownies

Have a go at making the easiest gluten free brownies, using only three ingredients, good for lunch box treats, after school of with a coffee for grown ups.

Ingredients: 400g of Hazlenut chocolate spread, 100g of desiccated coconut, 2 eggs.

Method:

1. Preheat your oven to 160F
2. Mix the coconut and chocolate spread together until all combined
3. Add the eggs and mix well
4. Line a baking tray with parchment paper and tip your wet mixture in
5. Pop in the oven for 20mins
6. Allow to cool and then cut into squares and store in an airtight container until ready to eat
7. Enjoy!

 

Check out my other lunch box sweet treat ideas below:

The Lockdown Larder – Chocolate Flapjacks

Easy Oaty, (with a little bit of dark chocolate), and Dried Apple Cookies

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Super Easy Gluten Free Nutella Cookies

 

 

Easy Baba Ganoush

Possibly my favourite dip ever…after hummus of course!  Have a go at recreating this recipe at home and let me know what you think.

Serves: 4 as a side dip or more as part of a bigger Mezze Platter, (check out the links below for more ideas).

Cook: 40 mins
Prep: 10 mins

Ingredients: 1 large aubergine, 4 tbsps. of olive oil, juice of one lemon, 2 tbsp. of tahini, 2 garlic cloves, 1/2 tsp. of powdered cumin, 1/2 tsp. of salt, your choice of nuts and a little more olive oil to serve.

Method: 

1. Preheat your grill to high
2. Prick the aubergine all over and place under the hot grill for 15 minutes each side, until the aubergine skin becomes sunken
3. Allow to cool slightly and scoop out all the flesh and add to a blender or a bowl if using a hand blender
4. Chop the garlic and add to a pestle and mortar with the cumin and salt and pepper, mix to a smooth paste then add the olive oil
5. Add this mix to the aubergine and add the lemon juice and tahini and mix until smooth
6. Add a little more olive oil if the mixture needs loosening
7. Serve in a bowl with your choice of nuts for a garnish, (I used linseeds, walnuts, pine nuts and black sesame seeds), drizzle over some olive oil and serve with crudités or pitta or both!
8. Enjoy!

Click on the links below to see my other Aubergine, Dips and Mezze Ideas x

Store Cupboard Vegan Green Lentil Hummus…

Hummus…we have a problem!

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

Grilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Inspired by Egypt – Courgette and Chickpea Salad with DukkahGrilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Gluten Free Lemon and Almond Summer Meatballs

Love meatballs but looking for a lighter, healthier gluten free option? Then try this delicious lemony almond meatball recipe, with easy peasy tomato sauce!

Makes: 18 meatballs

Prep: 15mins
Cook: 40mins

Ingredients: For the Meatballs – 500g Pork Mince, 1 medium onion, 3 heaped tbsp. of ground almonds, 1 egg, zest of one lemon, 1 heaped tbsp. grated parmesan cheese, 1 heaped tsp. dried oregano, salt and pepper, drizzle of oil.

For the Tomato Sauce – Handful of cherry tomatoes, 400ml of passata, 3 cloves of garlic, 1 tbsp. of olive oil, 2 tsp. of balsamic vinegar.

Method:

1. Preheat your oven to 220f
2. Finely dice your onion and add to all of the other ingredients and work well to combine all of the ingredients together
3. Once combined, make into walnut sized balls and pop into a baking dish, drizzle with oil and cook for 30 – 40 minutes until browned
4. While the meatballs are cooking start on your sauce:
5. Finely chopped the garlic cloves and add to a pan with the olive oil
6. Cook for a few minutes on a medium heat then add roughly chopped cherry tomatoes and the balsamic vinegar
7. Cook for 5 – 10 minutes until the tomatoes start to break down, you can break them down a little with a wooden spoon
8. Add the passata and cook on a low simmer for 20mins
9. Serve the meatballs on gluten free pasta and your choice and veg and drizzle over the sauce
10. Enjoy!

Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

Friday night is a good excuse for a curry night right? Check out this delicious vegan recipe for some healthy inspiration.

Serves: 4

Prep: 10 mins
Cook: 45 – 60 mins

Ingredients: 1 white or brown onion, 2 large aubergines or 4 baby aubergines, 1 cup of green lentils, 2 cups of coconut milk, 1 veggie stock cube, 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 chopped red chilli and 1/2 tsp of dried ginger, 4 tbsp of oil, 1 tsp. of masala paste.

Method: 

1. Preheat the oven to 200F
2. Chop your onion and garlic and fry in a pan with 1 tbsp of oil for a few minutes until softened
3. Add all of your dried spices and chilli and coat the onions and garlic well
4. Add the lentils with 2 cups of coconut milk and 3 cups of veggie stock and give it a good stir
5. Bring to the boil and then turn down to a simmer until the lentils are soft, you may need to add some more liquid and give it the occasional stir
6. While the lentils are cooking, mix the masala paste with 3 tbsp. of oil
7. Cut the aubergines in half lengthways, criss cross the flesh and place on a baking tray flesh side up
8. Brush the masala oil all over the flesh and pop in the oven for 30 – 45 mins until soft
9. Once the aubergines and lentils are cooked serve up on a fluffy bed of basmati rice, lentils first then the aubergines on top
10. Enjoy!

Tip: I used the same cup to measure the lentils and liquids to make sure I get the right measurements. 

Vegan Miso Brown Rice Salad Bowls

Looking for a filling but healthy meat free lunch? Then try my super easy, super delicious vegan rice bowl, if you omit the chilli even kids will love it! 

Serves 4

Prep: 10 mins
Cook: 30 mins

Ingredients: 1 cup of dried brown rice, 1 large avocado, 1 small can of sweetcorn, small bunch of spring onions, 2 tsp. brown miso paste, 1 tbsp. of sesame seeds (black, brown or white is fine), 1 tbsp. soy sauce, sprinkling of chilli flakes.

Method:

1. Pop the brown rice in a saucepan and add the miso paste, cook as per packet instructions
2. Once cooked, allow the rice to cool (this can be cooked the day before, or even in the morning if you have time)
3.  Drain the sweetcorn and mix in with the rice along with the spring onions
4. Chop the avocado into slices and arrange on top
5. Sprinkle over the sesame seeds and chilli flakes and a little drizzle of the soy sauce
6. Enjoy!

 

Grilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

Looking for a healthy vegan BBQ side this weekend? Then try this…

Serves: 6

Prep: 20mins
Cook: 15 – 20

Ingredients: 4 small of 2 large aubergines cut into thin slices, 4 small or 2 large courgettes cut into thin slices, a jar of red peppers cut into thin strips, large handful of mixed herbs, (basil, mint and parsley all work well), 1 tbsp. of tahini, juice of 1/2 lemon 4 tbsp. of olive oil, 1 tbsp. of pine nuts,  1 tsp. of paprika and a little more olive oil for grilling the aubergine and courgette.

Method:

1. Brush the aubergine and courgettes with a little oil and grill on each side for around 6 – 8 minutes until they start to brown but not burn
2. Allow to cool
3. To make the dressing mix the tahini, oil and lemon juice together
4. Brown the pine nuts in a pan to bring out their flavour
5. Now construct your salad by placing layers of the aubergine, courgette and red peppers on a large plate, pour your dressing over the top and scatter the pine nuts and herbs over the salad and sprinkle over the paprika
6. Enjoy.