All posts filed under: Lunch

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 …

It’s Clean, Lean & Green with Turmeric Cashew Cream

So this is it!  The New Year officially starts here… Tim was back to work today and the kids are back to school tomorrow… The Christmas decorations are all down and I’ve had a major blitz of toys, books, DVDs, clothes and unidentifiable objects (which at one time, were probably either dough, ‘toxic slime’, hair gel or raisins) that find their way to the corners of toy boxes, down the back of the sofa and behind cupboards.  It feels good (not the sticky stuff though)…! What also feels good (maybe even slightly better) is that I’ve had an equally clean day of fresh, crunchy seasonal food… No more pie, no more turkey and no more mid morning chocolate made by master chocolatiers! So here’s my Happy New Lunch, full of clean green goodness… Ingredients (Serves 1): Baby Gem Lettuce Leaves to line a bowl Large handful of spinach 1/3 head broccoli chopped really small 1 carrot (spiralized here, but grated would be fine) 3-4 shaves of red cabbage 1 handful raisins 1-2 handfuls raw cashews …

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 …

Cloudy With a Chance of Meatballs…

Kids love Meatballs!  It’s another food that could contain literally anything as far as they are concerned (and depending where they come from its possible they do)… but home-made it’s possible that they’re full of good nourishment, love and a few hidden extras if you like?  This recipe is very simple, it makes 18 meatballs which can be frozen.  If you’re feeling adventurous you could split the meat 50/50 beef & pork (or anything else you fancy), add baked sweet potato, beetroot, onions…Jello (no not really) Ingredients: 450g Organic Beef Mince 100g Homemade Breadcrumbs 1 egg yolk 1 tsp salt 2 tsp mixed herbs Method: 1. Use a food processor to blend the mince, breadcrumbs, egg yolk, salt & mixed herbs. 2. Use a desert spoon to scoop up the mixture and form balls between the palms. 3. If freezing, place them straight in to a plastic storage pot. 4. To cook immediately, heat a couple of tsps olive oil in a pan on the hob.  Add the meatballs, gently turning every couple of minutes …

Thai Green Salad & Prawns

I love prawns, and I think prawns love chillies, garlic and ginger… This is a bit of a salad inspired by a Thai green curry (with prawns).  Really it’s me wanting another curry but thinking I ought to have a salad instead… You see I’d eat a curry in one form or another every day very happily!  So this is as far as as I can push a salad in the direction of a Thai curry!  Of course you could go so far as to serve a side of spring rolls with it… By the way, did you know avocado jokes were a thing?  The avocado link will take you to a few pictures which made me giggle! Ingredients (serves 2): 2 large handfuls baby leaf spinach 1 avocado 1/2 Red Pepper 150 King Prawns 60g Samphire 1 handful raw cashews 2 cloves garlic 1 red chilli 1/2 thumb grated ginger 2 tbsp coconut oil juice 1/2 lime salt & pepper Method: 1. Heat the coconut oil in a pan on the hob. Crush the …

Goats Cheese, Honey & Onion Tart

This is a great recipe for using up onions, or just to enjoy if you like onions!  And if you like onions, you’ll know when they’re cooked slowly they’re beautifully sweet, so with the addition of honey it’s more sweet and goats cheesy in flavour and delicious with a green salad.  The honey came from the school Christmas fete on Saturday and its made by the lovely bees on the school field!  So aside from honey toast in the mornings (Our little boy’s favourite breakfast) I’m looking to put it to good use!  And I’m quite pleased with how this tart turned out… Ingredients for the filling (serves 4): 150g goats cheese 200g natural greek yoghurt 2 eggs 4 small – medium onions 4 large cloves garlic 1 tbsp honey 2 sprigs fresh rosemary salt & pepper 20g butter Ingredients for the pastry: 250g plain flour 125g unsalted butter, cubed pinch salt & pepper 4 tbsp cold water Method: 1. In a large mixing bowl combine the flour with a little salt & pepper and …

Fish, Chips & Peas for the 5pm Dinner Crew… Plus the ‘Dirty Dozen’

I’ve said it before, but anything in breadcrumbs seems to please my 5pm dinner guests!  So with my newly regular sourdough making well under way, we’ve also got newly regular sourdough breadcrumbs and I’m newly able to liberally coat whatever the 5pm supper club requests!  So this evening was for Fish, Chips & Peas… Some lovely Trout (cheaper and milder in flavour than salmon but equally as nourishing), some organic potatoes, roasted in paprika & olive oil.  And peas.  It’s a simple kids supper and DIYing it means avoiding any uneccessary additives, processing or packaging and means we can mix it up with the fish.  These are made with trout, but could be made with salmon, cod or pollock. Ingredients (serves 2 hungry children): 2 trout fillets (approx 200g) 50g breadcrumbs 2 handfuls frozen peas 1 large baking potato* 1 egg Salt & pepper olive oil 1 serving homemade tomato ketchup Method: 1. Pre-heat the oven to 180C. 2. line a baking tray with a sheet of baking parchment.  Place the two trout fillets on …

Spicy Red Lentil & Cannellini Bean Soup & Soda Bread

Rustic, warming, hearty and nourishing… this is a true peasant’s supper!  I had a hankering for soda bread earlier but don’t usually have buttermilk at home so this one was made with yoghurt instead.  In fact it could be made with sour milk too (so don’t ever throw it out if you have it, bring it round… or make soda bread!).  Soda bread is really rewarding, it takes about 5 minutes to combine the ingredients, and 50 minutes to cook, so as long as you’re home you’ll have a tasty loaf in under an hour which requires zero skill but looks pro!  The soup here came about after seeing a tasty looking ham hock soup on instagram.  Not being much of a ham hock soup fan, I appreciated the chunky look and thought yes!  A chunky soup and soda bread supper… Yum!  That’s what I though… and here it is! Ingredients for the soup (Serves 4): 1 red onion, finely chopped 2 celery sticks, finely chopped 1 carrot, finely chopped 2 cloves garlic, crushed 2 …