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!
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.
Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
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
Drain your pasta and mix in the broccoli and walnut sauce
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
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.
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
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
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
Blitz all ingredients in a food processor
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.
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.
Doing a spot of baking this weekend and scones are so easy to make I won’t bore you with the recipe…but would love to hear how you eat yours… I have to admit I do love strawberry jam and clotted cream the best!
This is an easy tasty dish, with lots of fresh flavours so great for the summer!
Serves: 2 as a main
Prep: 10 mins
Cook: 35 – 40 mins
Ingredients: For the chicken; 4 chicken thighs, juice of an orange, 1 garlic clove, tsp. ground cinnamon, tsp. turmeric powder, tsp. olive oil, salt and pepper.
For the pasta; 120g of dried pasta, small bunch of coriander, 15g of Pinenuts.
Pre-heat your oven of 200F
In a pestle and mortar add all your dry ingredients plus the olive oil and blend to a paste, add your orange juice and mix well
Place your chicken thighs on a roasting tray and pour over the mixture with some salt and pepper on top (you can leave the chicken to marinate in the fridge at this point)
Add 100ml of cold water to the bottom of the pan and roast for 35 – 40 mins, the chicken should be crispy and brown but not burnt!
10 minutes before your chicken is ready, cook your pasta, ( I used fusilli)
Once cooked mix the chopped coriander through the pasta, pop your chicken on top and add all the juices from the tray
Sprinkle over the pinenuts and serve with a crisp green salad
Save The Children, were the first international aid agency to go into Libya when fighting broke out in 2011, they are still there on the ground, supporting those affected by the conflict, and offering support to the many refugees now living in Tunisia, to find out more please visit:
These not too sweet Easter Bunnies are so easy to make…and eat!
Makes 6 – 10 biscuits depending on the size of your cutter.
Ingredients: 300g self raising flour plus a little more for rolling and dusting, 150g caster sugar, 150g low fat spread (I used flora), 50g of coco powder, 1 egg, 6 Hazelnuts (or more if making more biscuits).
1. Preheat oven to 150F
2. In a bowl add all your dry ingredients and mix well
3. Now add the low fat spread and use your hands to turn into a breadcrumb like consistency
4. Add the egg and mix well, add a little more flour if too wet and bring to a dough
5. Dust a clean surface with some flour and roll out the dough to about the thickness of a £1 coin
6. Line a baking tray with baking parchment
7. Cut out your bunny shapes and place onto the baking tray
8. Cook in the oven for 15mins, remove and before you leave to cool place a hazelnut in the centre of each face to make a nose…
9. Leave to cool and enjoy with a cuppa or a glass of milk
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