Miso Roasted Aubergine and Stir Fried Vegetables

Asian food is some of my favourite and I had a miso aubergine for lunch last month, but I wanted to make it into a healthy meal to have for dinner. So I added the stir fried vegetables…

Serves 2

Ingredients

  • 1 large aubergine
  • 2 tsp soy
  • 1 tbsp miso
  • 1 tbsp honey
  • 2 tsp water
  • 1 tsp garlic paste
  • sesame seeds
  • 2 pak choi heads
  • 1 onion, diced
  • 1/3 head of broccoli
  • tbsp soy sauce
  • water
  • 2 tsp garlic paste or 1 large clove
  • 2cm ginger, peeled and finely chopped
  • chilli flakes

Method

  1. Preheat the oven to 200 degrees/180 fan/gas mark 5
  2. Mix the 2 tsp soy, miso, honey, water and 1 tsp garlic paste together
  3. Score the aubergine diagonally one way, then the other, making diamonds, deeply cutting the flesh but not the purple skin
  4. Spread the miso mix onto the aubergine and roast for 20 – 30 minutes or until soft
  5. Meanwhile chop the vegetables
  6. In a wok fry the onion for a few minutes to soften
  7. Then add the broccoli, pak choi, ginger, garlic and soy and stir fry for 15 minutes or until cooked – during cooking add a little water and more soy if necessary
  8. Assemble and enjoy!

Italian Style Burgers with Basil Tomato Salsa

I am having a bit of an obsession with burgers at the moment and the different flavours I can incorporate into them. This was another Saturday night meal and I gobbled it up! The italian salsa added an extra dimension to it which I’d now want to add to every meal!

Serves 2

Ingredients

  • 2 ciabatta rolls (I used olives ones from M&S)
  • 2 good quality burgers (I used Sainsbury’s quarter pounders)
  • 100g mozzarella
  • 4 tsp red onion chutney
  • Handful spinach (or other leaves)
  • Chips (optional – I just love them!)

For the salsa:

  • 8 small tomatoes
  • 1/2 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/ tsp white wine vinegar
  • 3 tsp olive oil
  • 10g/few sprigs of basil – to taste
  • chilli flakes – to taste
  • salt & pepper

Method

  1. To make the salsa, mix the all the salsa ingredients together, then taste and add anymore of each ingredient to suit your tastes
  2. Heat the chips in the oven for the time it says in the oven – but use the grill and turn then every quarter
  3. Grill the burgers according to pack instructions and taste
  4. Add the sliced moz on top of the burgers under the grill in their last 3 minutes
  5. At the same time put the sliced ciabatta inner side face up, under the grill for 3 minutes or until toasted
  6. Assemble the burgers adding the red onion chutney and plate everything up
  7. Enjoy!

Oreo Cupcakes

On a Sunday I love to bake and then eat most of what I’ve baked! I’ve been baking since I was 5 so now making cupcakes feels like second nature. I hope you enjoy my Oreo cupcake recipe as much as I did – which I imagine will be hard!

Makes 8 cupcake sized, 6 muffin sized, 12 fairy cake sized

Ingredients

For the cakes

  • 100g self raising flour
  • 100g softened butter
  • 100g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 5 crushed oreos
  • 2 tbsp milk

For the buttercream

  • 240g icing sugar
  • 60g butter
  • 5 crushed oreos
  • 3 tbsp milk

Method

  1. Preheat the oven to 180 degrees/160 fan/gas mark 4
  2. Line the muffin tray with cake cakes, or place them on a normal baking tray – following portion amount before ingredients
  3. Cream the butter and sugar together until light and fluffy – about 4-5 minutes
  4. Add the eggs and vanilla and mix in
  5. Add the flour and fold in using a large spoon
  6. Add the oreos and milk and fold in
  7. Divide between the cake cakes and bake for 20 minutes or until golden on the top and when lightly pressed the cake springs back
  8. Whilst the cakes cook, make the buttercream
  9. Mix the butter for a minute to loosen it
  10. Then gradually add the icing sugar in 4 lots until all mixed in
  11. Mix for 5 minutes
  12. Add the milk and mix in – you should have a smooth spreadable consistency – if not add a bit more milk if stiff, or more icing sugar if loose
  13. Incorporate the crushed oreos
  14. Take the cakes out when does, leave to cool and when cool spread the buttercream on thickly
  15. Try not to eat all of them in one go

Chicken Burgers with a Mexican Twist

I love a treaty meal at the weekend… or a Friday, or a Monday, but particularly at the weekend. This last week I have fancied chicken burgers more than anything, as last weekend I made them, and they was delicious! However to make them a bit different this time I gave the burger a Mexican twist! The chips don’t really belong on this plate, but what is a burger without the fries?

Serves 2

Ingredients

  • 2 corns on the cob
  • chips – as many as you want!
  • 4 large/6 small chicken breast mini fillets
  • 2 ciabatta rolls, cut in half
  • 40g diced pancetta
  • handful of leaves – spinach and/or rocket
  • 50g cheddar cheese, grated
  • 1 tbsp paprika
  • crushed chilli – as much as your spice tolerance can handle
  • 4 tbsp guacamole – I used ready made but you can make your own easily with avo, lime, coriander, diced tomatoes and chilli
  • 4 tbsp salsa – same as above, but just using diced tomatoes, garlic, lime, chilli and coriander
  • flour
  • salt & pepper

Method

  1. Preheat the grill to a medium high and put the chips in for 20-30 minutes (or as long as it says on the packet) and use a high shelf in the oven
  2. Over the cooking time watch the chips and corn, and turn every 5 minutes or when the side looks cooked
  3. Put the sweetcorn on the same tray and drizzle with olive oil and salt & pepper
  4. Meanwhile start prepping the chicken fillets. Dip into flour. Then drizzle with olive oil and season with the paprika and chilli.
  5. Once the chips and corn have 10 minutes left, heat a little oil in a frying pan and fry the chicken for 10 minutes or until white in the middle.
  6. After 5 minutes add the pancetta and cook for 5 minutes.
  7. In the last two minutes of the corn and chips cooking time, pop the ciabatta sliced rolled, middle up to toast for a minute or two.
  8. Take everything out once its done, and spread the guac on one side of the ciabatta, and the salsa on the other side.
  9. Pop the leaves on the bottom, layer the pancetta over, then the chicken breasts, top with grated cheese and other side of ciabatta.
  10. Assemble all onto a plate and munch away!

Veggie Filled Cottage Pie

I made this when I wasn’t feeling too well and felt like I needed something really filling, wholesome and comforting. It was actually much easier than i thought it would be and tasted just as good as if I’d spent  hours making it and letting the flavours stew together. Except my version took under an hour total!

Ingredients

  • 200-250g of minced beef (half a pack)
  • 1 onion, chopped into little cubes
  • 2 large garlic cloves, chopped
  • 3 medium potatoes or 2 large
  • 1 carrot, chopped into little cubes
  • 1/2 courgette, chopped into little cubes
  • handful of peas
  • 3og cheddar cheese (optional)
  • 4 tomatoes
  • 1 tbsp flour
  • 500ml beef stock
  • 1 tbsp tomato puree
  • 1 tbsp herbs (sage/basil/oregano – a mix of whatever you have)
  • 1 sprig of rosemary
  • salt & pepper
  • 25ml milk (depending on how you like your mash)
  • 25g butter (depending on how you like your mash)

Method

  1. Heat a little oil in the pan and soften the onion for a few minutes
  2. Add the meat and cook until all is brown, and you can’t see any pink
  3. Add the garlic, courgette and carrot and cook for 10 minutes
  4. Boil some water in the kettle (for speed) ready for the potatoes
  5. Stir in the peas, flour, tomato puree, herbs, salt & pepper and rosemary to the meat mix
  6. Add a third of the beef stock and simmer for 20 minutes, gradually adding the rest of the beef stock in that time
  7. After the meat has cooked for 5 minutes, start boiling the potatoes for 15 minutes
  8. Preheat the oven to 220C/200C fan/gas mark 7
  9. Simmer the meat mix for a further 5 minutes once all stock has been added
  10. Once the potatoes are soft, drain them and add the butter, milk, salt and pepper and mash – keep on a low heat on the hob to keep warm until meat is ready
  11. Once all components are cooked assemble in a glass baking dish. Sprinkle with cheese, if desired, and cook for 5 minutes and it’s ready!

Italian Mozzarella Chicken with Salad and Orzo

I devised this meal mainly to use up the ingredients from the previous recipe. It is balanced an was very quick and easy.

Serves 2

Ingredients

  • 2 chicken breasts
  • a ball of mozzarella
  • salad leaves (spinach/rocket are my preferred)
  • 100-150g orzo pasta
  • italian herbs mix (oregano/sage/parsley/basil)
  • tomatoes
  • balsamic glaze
  • beetroot (only using as needed using up)
  • sweetcorn (only using as also needed using up)
  • avocado
  • salt & pepper

Method

  1. Preheat your grill to a medium heat
  2. Season chicken breast with salt, pepper, italian herbs and a little olive oil
  3. Cook chicken for 15-20 minutes or until cooked through – it should be white through
  4. Cook the orzo for 8 minutes in salted boiling water
  5. Meanwhile assemble the salad – chop the beetroot, avocado, tomatoes. Then place on plate with the balsamic glaze.
  6. Chop the mozzarella.
  7. One cooked drained the orzo pasta and put onto the plate.
  8. A few minutes before the chicken is done, place the mozzarella onto of it for the remainder of the time.
  9. Once chicken is done, place on top of orzo and eat!

Goats Cheese and Fried Courgette with Bulgar and Salad

This dinner was delicious and quick! The inspiration comes from a dish at a tapas place in London – Fried courgette flower stuffed with goats cheese and honey. I wanted to make it into a main dish as it was so tasty. In this recipe the bulgar can be subbed with any grain you like.

Serves 2

Ingredients

  • 1 avocado
  • 100-120g bulgar wheat
  • 2 baby beetroots
  • 1 courgette
  • 80g or 4 small slices goats cheese
  • 2 handful of spinach and/or rocket
  • 1 vegetable stock cube
  • honey
  • balsamic glaze
  • olive oil

Method

  1. Cook the bulgar in a pan of boiling water with a vegetable stock cube for 15-20 minutes. Once cooked drain with a sieve.
  2. Chop the avocado in half then each half into quarters
  3. Chop the beetroot into quarters
  4. Chop the courgette into slices
  5. Take a handful of leaves and put onto the plate and place the avocado and beetroot around/on them
  6. Drizzle a small amount of olive oil and balsamic glaze onto the salad
  7. After the bulgar has been in for 5 minutes, warm a little oil in a fry pan and after 30 seconds place the courgette slices in the pan
  8. Fry until brown, turning over halfway through
  9. Once the bulgar is cooked and drained lay it on the salad.
  10. Lay the courgette on top and crumble the goats cheese over it.
  11. Lastly drizzle honey across the goats cheese and courgette and dig in!

 

Welcome!

Food food food – it is the thing I think about most in a day. I love to devise and devour creative, tasty meals but after a long day, I don’t want to spend too long making them. Which is why I have started this blog as I sure many of you feel the same. Throughout the week I will share the delicious wholesome meals I make with easy to follow recipes – and a few weekend treats!

I hope you enjoy re-creating and eating them…