All posts filed under: Dinner

Courgetti Ratatouille

So the bountiful August is well and truly in swing… filled with beans, potatoes, herbs, carrots, garlic, beetroot and of course courgettes… Our Allotmenting this year has been less productive than in previous years, mainly because I’ve been focused on getting my yoga class up and running alongside studying…I’m spread pretty thin but Tim and the kids have done a fab job of just about staying on top of the growth…and salvaging veg before the birds / rabbits / deer get there!  So here’s a vegan ratatouille recipe, originally posted on my instagram account, tried and tested by the lovely Mel Bevan (who’s family have given their seal of approval)!     Ingredients (serves 2): 1 red onion 2 cloves garlic 1/2 red pepper 1 red chilli Pinch sea salt and crack of black pepper Sprig of fresh rosemary and thyme 1 can plum tomatoes 8 medium mushrooms 1 tsp agave nectar 1 large courgette 1 tbsp rapeseed oil Method: 1) Heat a tbsp rapeseed oil in a large pan or wok. 2) Finely slice …

Homemade Burgers & BBQ Salads

So in the spirit of Summer (apparently it’s here in Britain although you wouldn’t know)… here’s my home-made BBQ.  Albeit to be consumed under a brolly in a shivering 16C whilst pretending it’s not raining and it’s actually hot… I’m not complaining, I’m not I’m not…   In a bid to cut out the sulphites, the nasty preservatives found in a lot of processed meat I’ve made my own burgers.. The recipe is simple and the flavour is delicate and that’s mainly because the kids complain if they are any other way… But the salad are a little more hearty, and the potatoes are home grown…whoopee (pat on the back for keeping a plant alive)…   Burger Ingredients (Makes 6):   400g Organic lean beef mince 1 red onion 1 tsp maple syrup 1 egg 50g breadcrumbs Pinch salt & pepper Knob of butter Sprinkling of plain flour to shape the burgers Potato Salad (serves 4): Around 24 new potatoes (either whole or halved) 2 handfuls fresh broad beans Knob of Butter Handful of Fresh …

A Meat-Free Monday Bowl of Plenty…

Mondays are for cleaning up after the weekend, sorting laundry, putting away, generally making sense of the mess created by us all having a ‘relaxing’ (read chaotic) weekend at home.  Mondays are for Yoga too… There’s a brilliant class at the beautiful Yoga Sp8ce on a Monday afternoon taught by Ruth… It’s always challenging, always blissed out and always reminds me to be good to myself… So feeling virtuous (after a weekend of over-indulgence) here’s a fab meat-free Monday recipe to kick start a healthy week, before another over indulgent weekend at the Hersham Beer Festival!!  See you there… Ingredients (Serves 2): 1 medium sweet potato 1/2 head cauliflower 1 leek 1 cup red camargue rice 1 400g can chickpeas 2 handfuls almonds 1/2 large white onion 1 tsp paprika pinch saffron 1 tbsp tamari 1 tsp garam masala Sea-salt Olive oil Method: 1.Heat the oven to 200C. 2. Bring a saucepan of water to the boil and add the rice, along with a pinch of salt and pinch of saffron.  Allow to simmer for …

Tom Yum Yum Yum

Endless evenings on Thai beaches.. endless days snorkeling, scuba diving and soaking up the sun.  Thai food for me is a little taste of heaven.  It opens doors to memories that will forever soothe my soul, soften my heart and inspire and lift my mood.  It’s truly mind body & soul food… So in the early, cool spring sun, here’s a dish to usher in the heat… Literally.  Prawns, Oyster mushrooms, mange tout and plenty of Chilli… It’s a Tom Yum ‘yum yum’! Ingredients: 4 Cloves Garlic 1/2 Thumb Ginger 1/2 Red Pepper 300g Oyster or Exotic Mushrooms 200g Mange Tout 150g King Prawns 1 Can Coconut Milk 1 Small Bunch Coriander 2 Red Chillis 1tsp Fish Sauce 1tsp Turmeric Juice of 1 Lime 1tsp Tamarind past 1/2 tsp Palm Sugar 2 tbsp coconut oil 1/2 cup quinoa Method: 1) Heat the coconut oil in a large pan or wok on the hob.  Bring a separate pan of water to the boil and add the quinoa.  Simmer until the grain splits and softens, drain and …

Pink Potato, Fennel & Leek Soup

The temperature has dropped again and it seems like everyone is poorly… Mine included.  So we’re bundled up with sniffs and snivels and only hot soup and toast will do.  That along with chamomile tea and ginger biscuits!  No problem though, snuggling on the sofa and reading back to back Roald Dahl is a treat… We’re on ‘Danny the Champion of the World’… so gripping…The link to the site here is great too, lots of lovely interactive Roald Dahl quizzes, recipes and ideals for entertaining kids… So back to the soup.  Leek and Potato is always a favourite, but I had a bag of ‘Red Emmelie’ heritage potatoes delivered this week  from our good friends at Abel & Cole and they’re delicious.  They’ve also given this soup its lovely pink colour… It’s sweet and hearty and full of vegetable goodness!  I hope you enjoy it as much as us! Ingredients: 1/2 head large fennel 1 large onion 2 cloves garlic 2 large leeks 6 red emmelie potatoes 1 sachet red miso paste 2 tsp vegetable …

Thyme & Orange Roast Chicken with Potato Gratin, A Short-Cut Sunday Roast

It’s been a freezing cold, snowy day and we’ve been decorating, building Lego ice stations and watching movies… Sunday is a roast day, but given that we were elbow-deep in decorating, it was a short-cut roast.  But a delicious short-cut…  The potato gratin was the most time consuming (cooking time), otherwise we roasted chicken breasts to save time and fuss… Those lovely folk at the veg box place had sent us a bunch of Thyme this week and suggested using it with orange, which is what I did… and it was absolutely lovely… So here’s our short-cut Sunday roast!   Ingredients (Serves 4): 4 chicken breasts 1 Ruby Orange 1 small bunch thyme 5 medium potatoes 100g butter 2 cloves garlic 600 mls Single Cream Salt & pepper Parmesan or other hard cheese to top We had broccoli & green beans, but I’m sure any other veg would go just as well! Method: 1. Pre-heat the oven to 200C.  Place the chicken breasts in a roasting tray, grate the orange zest and squeeze the juice …

Spinach & Red Lentil Chilli, Guac & Coriander Cashew Cream with Baked Sweet Potato

This is a feel good supper.  It’s filling and hearty without being bloaty and guilty!  I’ve been reading a brilliant book recently called ‘Gut’ by Giulia Enders, its really accessible for unsciency types like me, and really insightful when it comes to understanding how we digest food, how long it takes and what a powerful, totally underrated organ the gut is.  It turns out that if we feed our gut bacteria well and give it enough time and space to give itself a good clean, we can powerfully influence our state of mind, health and well-being.  Food is more than fuel, it’s the very building blocks of our being.  I can’t recommend the book highly enough, and if you’re not convinced here’s a video of Giulia talking about the book.   So back to the gut friendly recipe!  Putting these ingredients together was originally inspired by Deliciously Ella’s Mexican Quinoa Bowl which is a recipe worth checking out.  Although, chilli’s been part of our repertoire since I can remember, the addition of the cashew cream …

Chicken Pasanda With Cauliflower, Coconut & Almond ‘Rice’

This isn’t a fad.  Don’t mistake this one for a carb-avoiding gluten-free fashion supper… Although it happens to be those things!  For me it’s an alternative, I just didn’t fancy rice, and I do love cauliflower, and it does happen to be delicious!  Have you tried my vegetarian Mushroom Pasanda recipe by the way?  This is the same recipe (almost) with chicken!  So here it is!     Ingredients (serves 2):  1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, turmeric & mild curry powder 2 Organic Chicken Breasts 1 can plum tomatoes 1 can coconut milk 100mls white wine 1 small bunch chopped coriander 1 small head of cauliflower 1 handful whole almonds 3 tbsp desiccated coconut 2 tbsp coconut oil Salt & pepper Method: 1. Heat a tbsp coconut oil in a pan on the hob & pre-head the oven to 200C. 2. Finely slice the onion, crush and chop the garlic and soften in the pan for a …

Simple Pasta Napoletana, Shopping & Vote Organic!

We’re counting down the sleeps to school now, and going to bed early again after two weeks (really feels like two years) of late nights, parties and plenty of excitement. So today was a day of rest until my little one reminded me that she needed new shoes.  So we braved the shops this afternoon and managed to accessorise the new shoes with a hat, gloves, coat, sweater and t-shirt… So several hours later, we headed home a bit to close to tea time… I hadn’t planned tea, nor considered what we might have in the fridge!  But with a trusty stock pile of pasta in the cupboard, I ended up doing a simple tomato pasta. In the time it takes to boil some water in the pan and cook the pasta, this one is ready!  And it’s generally a crowd-pleaser, especially topped with plenty of grated cheese… Ingredients (serves 2 hungry children): 4 Handfuls of organic* pasta 1 onion 2 cloves garlic 1 tin plum tomatoes (or chopped, but I believe you get more …

HapPie New Year!

Happy New Year everyone!  May it be filled with delicious, wonderful loveliness (your pie and your year!) We saw the year out with friends & family and welcomed the new year with a wintry walk in the beautiful surrey countryside.  If like us you’ve over indulged this holiday you’ll be delighted at a pie recipe right now (ahem)!!  If you’re looking at a fridge full of leftover meat though, it’s exactly the recipe you need! And if you have enough space, make it and freeze it for a few weeks until the guilt of the over indulgence has past?!  Here it is though, the last festive recipe of the season before we all get back on the treadmill next week, metaphorically and literally I suspect! Ingredients for the filling (Serves 6): Around 500g leftover meat, for us it was turkey and ham 1 onion 2 cloves crushed garlic 1 carrot 2 leeks 1 tsp black mustard seeds 1 tsp dijon mustard 2 tbsp plain flour 300ml single cream 200ml stock (made from the boiled down …