(V)(C) Mediterranean Mix with Sweet Potato

As you know, I am not one to stick to a strict recipe, so tonight when I got in I thought I would just throw whatever I could think of together and see how it went…

It was good enough that I had to share it immediately, with Oliver’s review a simple “YUP”.

What you need:

  • 2 sweet potatoes
  • A can of Cannellini Beans
  • 1/2 cup dried split peas
  • 1/2 cup red lentils
  • Some sea salt
  • Some proper peppercorn pepper (the ground stuff just doesn’t cut it)
  • 2 shallots (finely chopped)
  • 2 cloves garlic (minced)
  • Dried coriander leaves
  • Italian herbs mix
  • Dill
  • Coconut Oil

For the bean mix:

Drain, wash and pat dry the beans. Put the beans, lentils, split peas, shallots and garlic in to a pan and cover with water. Then add in the coriander leaf and italian herbs, be generous because the flavours really need to soak in to the water to taste! Put on a low-medium heat until it boils (I put it on for about 25-30mins before taking it off to reheat once the potatoes were done… I wasn’t planning on making a recipe for this so didn’t take exact notes).

For the sweet potato:

Chop the potatoes in to quarters lengthways, place in to a shallow dish (the pyrex kind) and sprinkle loads of dried dill to cover the potatoes. Add salt and pepper to taste. Melt some coconut oil and pour over (about 1 tbsp worth). Put on a high heat (I did it at 225C on my fan oven) and turn so all 3 sides spend time facing down. Just before they’re done, sprinkle some more salt on the skins to crisp them up. It took 45 mins for the sweet potatoes to cook for me but just keep an eye until you’re happy they’re crispy enough!

MedMix
SO. GOOD.

You can tell how good this was by the fact I was so excited about it that I had to share it immediately!
Enjoy and leave a comment/review below if you try it out!

(C) Crème Fraîche on Ryvita

What you need:

  • Fruit Crunch Ryvita (the deep red packet)
  • Crème Fraîche (300ml pot, don’t buy the fat free kind – it’s packed with sugar)
  • Chia Seeds (3 tbsp)
  • Ground Almonds (1/2 cup/around 4-5 tbsp)
  • Rose Water (a glug – you’ll need to taste it to see how much you want. I got a 190ml bottle for approx £1.50 from ASDA)
  • Sunflower Seeds (to top with)
  • Berries (I used dried cranberries and fresh blueberries and again these are to top with)

This is so super easy and should make enough to last a full work week (5 days) and will take about 5 minutes if you’re super slow at mixing.

Method:

Empty the crème fraîche in to a mixing bowl, add in the chia seeds and ground almonds, mix this all together. Add a teaspoon at a time of rose water, stir and taste as you go, once it’s to your taste it’s pretty much ready to eat!

Spread the mixture on top of the Fruit Crunch Ryvita as thick as you want, top with sunflower seeds and berries and that’s it! A delicious breakfast that will last days! (Store just the additional crème fraîche mixture in the fridge to keep it fresh).

Crème fraîche goodness
The finished product

Give it a go and don’t forget to leave a comment below!

 

(C) Fresh Salmon Fillets

Hi All,

If you haven’t guessed already, i love seafood. Especially salmon.

As i have preached about in previous posts, i shop with Muscle Food and oh sailor do they deliver with their seafood! So after receiving my latest delivery from my favourite meat team, i was desperate to cook the fresh salmon fillets.

Fresh Salmon Fillets:

– 2 x Fresh Salmon Fillets (Muscle Food)

– 1 x Lemon (for juice and slices)

– A handful of Dill

– Coconut Oil

Oil up the baking tray with coconut oil and place both fillets in it, scatter dill over the top of the salmon, cut two slices of lemon and place over the dill. Squeeze the rest of the lemon over both fillets and place under the grill.

IMG_2006

 

Once grilled to your liking, place salmon on plate with your side servings (I served with Asparagus and sweet potato)

Happy Cooking!

Jo x

(C) Tilly’s Chunky Spag Bol with a twist

My recipes will be very rough guides, don’t follow them too closely, this is cooking – not science!

What you will need:

For the pasta:

  • 1 courgette
  • A spiralizer

For the sauce:

  • 1/2 pack baby plum tomatoes
  • A splash of Apple Cider vinegar
  • 4 asparagus stalks
  • 6 baby corn
  • Dried Mixed Herbs
  • Dried Coriander Leaf (can use fresh if you want)
  • Dried Chives (can also use fresh if you have it!)
  • 100g-200g Mincemeat/Quorn or any alternative thereof

Method:

Using the spiralizer, create your “pasta” from the courgette and place off to one side.

Chop the baby plum tomatoes in to quarters (if you prefer, remove the seeds at this time as well. I leave them in but it doesn’t really make much difference) and place in a pan on the hob on a high heat, add a splash of apple cider vinegar (it really doesn’t need to be a lot, apple cider vinegar is very acidic and has a very strong taste).

Stir the tomatoes until they start to break up. Chop the asparagus and baby corn in to small pieces and add to the pan. Keep stirring until the tomatoes have completely broken down, adding roughly 1tbsp of each of the dried herbs or an amount to your taste (this is where it starts to smell REALLY good). Stir and turn the heat down to a simmer.

In a separate pan, cook your mincemeat until it’s brown all the way through.

Whilst the mincemeat and sauce are cooking, it’s time to cook the “pasta” – you have two choices here; you can steam it or you can boil it, either way cook until the courgette starts to go soft or until it’s the same consistency that you would normally have your pasta. This does not take long so you will need to keep an eye on it.

Drain the excess water/vinegar from the sauce and the fat from the mincemeat and mix together in one of the pans. Heat through.

You’re ready to serve it up! This recipe will serve one active, hungry person (okay, I mean it’ll serve someone who eats a lot like me!) or could feed up to two people, if it’s not enough just add more asparagus, baby corn and mincemeat or scale up the whole recipe. Enjoy and don’t forget to let us know what you think in the comments section below!

Travis and his super long pasta
Travis (my Taekwondo instructor) with a super long piece of courgette pasta – his review of the food “That was lovely – thanks!’