Baking Bread…Corn Bread!

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.

Let me know how you bake yours…

Happy Sunday x

Store Cupboard Vegan Green Lentil Hummus…

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.

Method:

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

3. Season

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:

How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato

CakesInspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

 

How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…

 

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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

Prep: 10mins

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.

Method:

  1. Start by frying your spices in the oil until they start to pop
  2. Add your onion, ginger and garlic and allow to soften for a few minutes
  3. Add your chickpeas and lentils to the pan and coat well in the mixture
  4. Add your coconut milk, bay leaf and cardamon pod, bring to the boil
  5. 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
  6. Season with salt to your liking and serve with rice or indian style bread
  7. Enjoy!

If you are looking for some further inspiration then, check out my other spicy dishes below…

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Thanks x

Japanese Style Slow Cooked Turkey Leg with Red Wine and Miso

Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!

Prep: 5mins
Cook: 3 hours

Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.

Method:

  1. Preheat oven to 130F
  2. Make some slits in the skin of the turkey
  3. Pop the turkey leg into a deep lidded, oven proof pan
  4. Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
  5. Put the lid on and cook in the oven for 1.5 hours
  6. Take the turkey out and baste
  7. Pop back in the oven for a further 1.5 hours
  8. Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
  9. Enjoy!

Goes well with your choice of veg, rice, noodles and even roast potatoes. 

 

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

wp-1580495804314.jpgMy daughter came home from school today feeling tired, a bit run down and in need of some comfort and asked ‘Mummy can you make me some cookies’, I raided the cupboards and these were the results – yummy! 

Makes: 10 -15 Cookies

Prep: 10mins
Cook: 10mins

Ingredients: 75g of flour, 75g of oats, 50g of caster sugar, 40g of dried apple rings, (broken into pieces), 25g of dark chocolate, 1 tsp. of baking powder, (broken into small pieces), 75g low fat spread or vegan substitute, 1 tbsp. of agave syrup, 2 tbsp. of milk or vegan substitute.

Method:

  1. Preheat oven to 180′ degrees
  2. Mix all of the dry ingredients together
  3. Melt the wet ingredients
  4. Add the wet ingredients to the dry ingredients and mix well, until all combined
  5. Make 10 – 15 dollops on a lined baking tray, making sure you leave plenty of space in between each cookie
  6. Cook for 10mins
  7. Allow to cool
  8. ENJOY!

Celebrate Chinese New Year with Five Spiced Whole Roast Chicken

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Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.

Serves: 4 – 6 maybe with some leftovers too!

Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.

Method:

  1. Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
  2. Top up with water, until you the covering the chicken
  3. Bring to a rolling boil and then simmer with the lid on for 1 hour
  4. Turn the chicken over and cook for a further 20mins
  5. Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
  6. Cook your rice or noodles if serving with the chicken
  7. Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
  8. Can season with sesame oil and soy sauce if you wish
  9. Enjoy!

FeastforFamine 2019 – Check out all 52 Recipes Here!

Below I have added a full list of all the recipes created in 2019, so if you’d like to get some inspiration for some tasty dishes please take a look!

Inspired by the Ukraine: Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

Inspired by Nigeria: Peanut Butter, Coconut and Banana Chip Crumbly Cookies

Super Easy Gluten Free Nutella Cookies

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

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

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Syrian Inspired Fruit Salad

Syrian Inspired Aubergine Dip with Honey and Pistachios

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by England – Egg and Bacon Oven Baked Muffins

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by the Philippines: Tapioca and Mango Jelly Pots

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

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

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad