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
Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!
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.
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
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.
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.
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
Add your rice and give it a good stir, so that it is coated in all of the juices from the onion mix
Make up 1 stock cube with two cups of boiling water, (same cup you used to measure the rice)
Pour the stock into the pan and give it a good stir
Add you frozen veg and tomato puree or harissa paste with the dried herbs
Give another good stir, bring to the boil and then simmer lid on for 10mins
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
Serve with a few olives and fresh lemon slices if you have
Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home!
Prep: 10 mins Cook: 15mins plus cooling time.
Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!
Preheat oven to 180F
Put the sugar and butter into a pan and melt over a medium heat
Turn off the heat and stir in the oats and honey or syrup
Pour into a lined baking tray (roughly 18×28 cms)
Cook in the oven for 15 mins
Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
Allow the chocolate to cool then cut into 12 pieces
Friday nights can still be curry night with a few store cupboard ingredients!
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.
We are running low on bread this morning and as we are only going out when really necessary I thought I’d experiment with making my own…and here it is freshly baked cornbread with scrambled eggs and chilli oil…I’ve never made it before but was so simple and have loads left to keep me going, I searched a few different recipes online and managed to find one using what I already had in the cupboard!
Have a look online for loads of ideas and different types, I just added a bit of strong grated cheese to mine before popping it in the oven.
Looking for ways to stay healthy with ingredients you already have in your cupboards?Then lentils are your new best friend, cheap, filling and full of protein and fibre, have a go at whipping up this lentil style hummus…
Makes – As much as you want by adjusting quantities.
Cook – 5 -20mins if cooking lentils from dried.
Ingredients, (based on two cups of cooked green lentils), 2 cups of cooked green lentils, 1 tbsp. chilli oil, 2 tbsp of garlic infused oil, 2 tbsps of lemon juice, 1 tbsp of toasted sesame seeds, seasoning to taste.
1. Blend all your ingredients together, except the sesame seeds, using hand mixer or blender
2. Add more of the oils and lemon juice to suit your tastebuds and the consistency you want
4. Sprinkle over the sesame seeds
5. Enjoy served on toast, with wraps, crudites, tortilla chips and more!
Have a look below at some of my other recipes using lentils and pulses:
I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.
Serves: 4 with rice or Indian style bread
Cook: 1 hour
Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.
Start by frying your spices in the oil until they start to pop
Add your onion, ginger and garlic and allow to soften for a few minutes
Add your chickpeas and lentils to the pan and coat well in the mixture
Add your coconut milk, bay leaf and cardamon pod, bring to the boil
Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
Season with salt to your liking and serve with rice or indian style bread
If you are looking for some further inspiration then, check out my other spicy dishes below…
Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.
These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…