Gluten Free Lemon and Almond Summer Meatballs

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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

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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

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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

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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.

Eat Your Greens Super Speedy Stir Fry

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 Easter Baking Ideas

Want to make some treats over the weekend but can’t leave the house as you’re on Lockdown and keeping those supermarket trips to a minimum? Then I have some ideas for the long weekend to keep you going.

What about Nan’s Jam Tart for starters? I used to love making this with my own Nan as a child and still make it with my daughter.

Who knew homemade pastry was so easy!

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Nan’s Jam Tart

Serves: 6

Prep: 10 mins
Cook: 30mins chill time/20 mins in the oven

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg,

For the filling: jar of jam (your choice but I used one from the St. Dalfour range, as it has less sugar).

Method:

  1. Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. Grease a cake tin ( I used one with W20cm), place the pastry on top, gently pushing down, cutting off any excess which you can use for decoration,
  5. Make a few fork marks across the base and now spread your jam all over
  6. Bake in the oven for 20mins…
  7. Eat hot or cold, served with custard, ice cream or just a nice cuppa!

Cookies are always good right? Try these easy recipes below and adapt additional ingredients to suit what you have in, don’t have dried apple then use other dried fruits such as raisins and dates, don’t have peanuts then use some other nuts instead as long as the quantities are right all will be well.

For recipes go to:

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

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

Back to School Lunch Box/After School Treat Ideas

And not forgetting the more recent Lockdown Larder Chocolate Flapjacks – just click the link  The Lockdown Larder – Chocolate Flapjacks

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Got some packets of jelly in the cupboard and some frozen berries in the freezer? Then make up a batch of fruit jelly for your inner child, just make up the jelly as per packet instructions and drop about a cup of frozen fruit in before popping in the fridge to set yummy!

 

 

 

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Finally, want to do some savoury baking instead and finding it hard to get fresh bread, then my Chorizo Loaf could be the recipe for you: Inspired by Portugal – Chorizo Loaf

 

I hope some of these recipes help make Easter a little sweeter this weekend, please get in touch if you have any other suggestions or have had a go at making some of these recipes.

Stay Safe, Stay Home 

x

The Lockdown Larder – Friday Night Freezer Rice with Cheeky Chorizo

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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

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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 – Chocolate Flapjacks

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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! 

Makes: 12

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!

Method: 

  1. Preheat oven to 180F
  2. Put the sugar and butter into a pan and melt over a medium heat
  3. Turn off the heat and stir in the oats and honey or syrup
  4. Pour into a lined baking tray (roughly 18×28 cms)
  5. Cook in the oven for 15 mins
  6.  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
  7. Allow the chocolate to cool then cut into 12 pieces
  8.  Enjoy!

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

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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!