Category: Recipes

Recipes created taking inspiration from around the World to create something new and full of flavour!

Date, Chocolate and Peanut Butter Flapjacks

Baking, Cheap, Children, chocolate, Comforting, Dairy Free, Easy, Food, plastic free, Quick, Recipes, Snacks, Store Cupboard, Sweets, Vegan
Treat yourself to a yummy tea break this week with these moreish little bites...with just a little hint of that naughty snickers bar taste! Can be made using vegan alternatives too...
Treat yourself to a yummy tea break this week with these moreish little bites…with just a little hint of that naughty snickers bar taste!

Makes: 12 squares

Prep: 10mins
Cook: 30mins

Ingredients: 300g porridge oats, 150g of butter (or vegan alternative), 150g of golden syrup, 135g of brown sugar, 80g of pitted chopped dates, 2 tbsps. of peanut butter, 50g of dark salted chocolate (or vegan alternative).

Method:

  1. Preheat oven to 150°C fan
  2. Weigh out your butter, sugar and golden syrup and melt gently in a pan until runny and all ingredient combined
  3. Pour the wet ingredients over your oats and dates and mix well until the oats are completely coated in the buttery mixture
  4. Swirl in your peanut butter and pour into a lined baking tray so that the flapjack mixture lays an inch thick
  5. Pop in the oven for 30mins
  6. Allow to cool
  7. Melt your chocolate and drizzle over the flapjacks, leave to set or cut into 12 squares and eat straight away…
  8. Enjoy!

Salada Tres De Legumes

BBQ, buffet, Cheap, Easy, Easy Entertaining, Food, Gluten Free, Healthy Food!, plastic free, Quick, Recipes, Salads, Side dish, Vegetarian

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!

Sausage Rice

Cheap, Children, Dairy Free, Easy, Eggs, Food, Main Course, One Pot, Quick, Recipes, Store Cupboard

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!

Thursday’s Chicken Teriyaki

Asian Flavours, Chicken Dishes, Children, Dairy Free, Easy, Food, Healthy Food!, Lunch, Main Course, One Pot, Recipes

Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…

Serves: 4

Prep: 10mins
Cook: 1h 30mins

Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.

Method:

  1. Preheat oven to 150CFan
  2. Get an oven proof lidded dish/pan ready
  3. Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
  4. Thinly slice your garlic and mix with the chicken and peppers
  5. Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
  6. Pop in the oven lid on and cook for 1h and 15mins
  7. After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
  8. Once ready serve with fluffy white rice and enjoy!

As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!

Japanese Lunch Pancakes

Asian Flavours, Cheap, Children, Easy, Eggs, Food, Gluten Free, Healthy Food!, lockdown, Lunch, Nourishing, plastic free, Quick, Recipes

Makes: 12 slices

Prep: 5 mins
Cook: 10 -15 mins

Ingredients: 6 eggs, 4 florets of brocolli thinly sliced, handful of watercress, 1 heaped tbsp. of rice flour, 2 tsps. soya sauce, 1 garlic clove thinly sliced, 1 chopped chilli, 1/2 tsp. of dried ginger, 1/2 tsp. baking powder, 1 tbsp. of oil for cooking

Optional Sauce: 2 tbsps. of tomato sauce, 1 tsp. of runny honey, 2 tsps. of Worcestershire sauce mixed together,
salad cream, seasame seeds.

Method

  1. Beat your eggs, then add the rice flour and baking powder and mix again
  2. Add the garlic, ginger and chilli mix well then stir in all your veg
  3. Heat the oil in a large frying pan and add your egg mixture
  4. Cook for 10 minutes or more on a medium heat until the pancake is set
  5. Slide off onto a large plate and drizzle over sauce and sesame seeds if using
  6. Cut into 12 slices and enjoy!

FYI You can substitue the veg for whatever you have in, peppers, sweetcorn, spinach, cauliflower etc.

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

Autumn, Comforting, Dairy Free, Easy, Fall, Food, Gluten Free, Healthy Food!, Lunch, Main Course, Nourishing, plastic free, Recipes, Vegetarian

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

Breakfast, Brunch, Dairy Free, Easy, Gluten Free, Healthy Food!, Recipes

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

Baking, Cake, Easy, Easy Entertaining, Food, Gluten Free, Healthy Food!, Quick, Recipes, Snacks, Sweets, Treats

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

buffet, Easy, Easy Entertaining, Food, Gluten Free, Healthy Food!, Recipes, Snacks, Summer Recipes, Vegan

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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