Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum! My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.
I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.
This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)
3 large Sweet Potatoes
2 tsp Crushed Chillies (or 2 chopped chillies)
100g Spinach – Chopped
300g Creme Friache
3 tbsp Peanut Butter, Crunchy
2 tsp dried coriander leaves
Salt & Pepper to taste
- If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
- Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.
- Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.
- Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.
- Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
I do hate food going to waste so I used up my leftover apples and made an upside down cake and served with custard……OMG! Yummy! Scrummy!
Classic desserts don’t come much better than this. It was an extremely windy and cold day today so this little warming dessert was just a perfect home comfort Sunday dessert.
Makes 2 small individuals (2 x 4-5″ tin) or 1 large (10″ tin)
For the caramelise apples:-
2 Apples (of your choice)
60g unsalted butter
70g Brown Sugar
1/2 tsp ground cinnamon
For the cake:
110g unsalted butter
110g Self raising Flour
110g Caster Sugar
1/2 tsp ground cinnamon
1 tbsp milk
- Pre heat oven to 180 deg fan
- Melt 60g butter with the 70g brown sugar and cinnamon, stir together and put into the bottom of your tin.
- Peel and slice your apples and place on top of the caramel.
- Beat the cake ingredients together in a mixer and pour over the apples.
- Bake for about 35-40 minutes or until the cake springs back when pressed.
- Remove from oven and tin and serve. Yum!
Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.
A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.
A great grab & go breakfast option or simply a little snack in between meals.
200g Scottish Oats
60g Peanut Butter
2 small bananas, mashed
3 tbsp Maple Syrup
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla extract
3 Dark Chocolate squares, chopped (or you can used choc chips)
- Preheat your oven on fan to 175 deg and grease a muffin tin.
- Put ALL ingredients into a bowl or mixer bowl and combine together.
- Pour into muffin tin, filling approx 3/4 way.
- Bake for about 25 minutes or until a knife comes out clean and muffins are set.
- Remove and allow to cool for a few minutes. If freezing allow to cool completely.
- Best served slightly warm. Yum!
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
- Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
- Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
- Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
- Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
- Serve with some Bulgur wheat or rice for a filling meal.
I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge. Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint Class 9 Combi Microwave too they were ready in under 16 minutes too!
I made 4 small Jackets
4 medium sized Scottish Maris Piper Potatoes
2 tbsp butter
handful spinach – chopped
20-30g Cheddar Cheese – grated
Cracker Black Pepper
Salt to taste
- First wash potatoes and prick with a fork
- Place onto the Crisperplate or Microwave dish.
- Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
- When ready remove and allow to cool slightly
- Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
- Place butter and spinach into potato bowl and mix through & season
- Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
- You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.
Oh yum! I still had some pakora batter left so decided to try these little bites….super good and tasty.
150g gram flour
1/2 tsp chilli
1/2 tsp cumin
1/2 tsp gram masala
1/2 tsp Turmeric
2 cloves garlic or 2 tsp ground garlic
small handful coriander (chopped finely)
1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.
1 x Cauliflower, cut into small florets.
I steamed my cauliflower using my steam pot for about 6 minutes, but if you don’t have this, you can cook in a pan of salted water on a gentle heat for about 20 minutes then drain.
Dip into the pakora batter and fry gently at 180 deg in rapseed oil for a few minutes until golden. Remove and place onto some kitchen paper to absorb any excess oil.
I served with my Pakora Sauce:-
50g tomato ketchup
2g Mint leaves (finely chopped)
100g Natural Yoghurt
Pinch salt and chilli
- Mix together until smooth.
Oh yum, this was absolutely delish! Another great low calorie option from Pinch of Nom
I don’t know why I don’t have butter beans more often, a meaty & creamy texture and filling too. This is a great healthier option curry for the weekend or mid week.
Low cal cooking spray
1 onion, diced
1 red chilli, diced
3 garlic cloves, minced
1 tsp ginger
2 tsp tomato puree
juice of 1/2 lemon
3 medium sweet potatoes, diced
250ml vegetable stock
1 x 400g tin tomatoes
Salt & pepper
1 x 400g Butter Beans
100g Baby Spinach
For the Spice Mix:
1 tsp paprika
1 tsp gram masala
1 tsp cumin
1 tsp ground coriander
1/4 tsp cinnamon
- Spray a large pan with oil, add the chopped onion and chilli and cook over a medium heat for about 5 minutes. Add the garlic, ginger and spice mix and continue to cook for another minute.
- Add the tomato puree and lemon juice and mix
- Using a food processor or stick blender, blitz the onion mix to a smooth paste and return to the pan. Add the sweet potato and stir until coated.
- Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
- Drain the butter beans and add to the pan along with the spinach, stir through and cook for about 3 minutes until beans are heated through and spinach has wilted.
- Serve and enjoy! I served with some rice and some chopped fresh coriander.