I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
- Heat oil in a large fry pan and fry the onions until browned and softened
- Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
- Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
- Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
- Season, serve and sprinkle the toasted cashews on top. Yummy!
Goes well with a little glass of Rioja.
OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.
Makes 4 large pancakes
1 Large avocado
100g Plain Flour
1 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1/2 tsp vanilla extract
1 tbsp coconut oil – melted
butter for the pan
- Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
- Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
- Mix the avocado into the flour until blended
- Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
- Serve. I put on a bed of Spinach with a poached egg on top, Yummy!
I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.
2 tbsp olive oil
2 tsp ground cardamom
2 tsp ground cumin
1 tsp salt
1 onion, sliced thinly
1 tsp garlic granules
1 tsp turmeric
1 tsp gram masala
1 400g can chopped tomatoes
1 tbsp grated fresh ginger
2-3 chillies chopped or 1 tsp chilli flakes
250g scottish beef mince
225g can of chickpeas
Small handful of Fresh coriander to serve.
- Heat the oil in a large fry pan
- Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
- Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.
- Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.
- Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
- Season with the fresh coriander and serve.
Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.
2 sticks of lemongrass
2 cloves garlic
10cm piece of ginger
2 fresh chillies
3 spring onions
1 bunch of fresh coriander
80ml coconut cream
Splash white wine vinegar
Splash of Fish Sauce
Chicken Stock Cube with 700ml water
150g brown rice or wild rice
1 butternut squash
2 chicken breasts (or thighs)
1 tbsp Sesame oil
1 tbsp unsalted peanuts
- Preheat your oven to 180 deg.
- Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.
- Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
- Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.
- Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste. Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
- Bake for 1 hour 30 minutes.
- Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.
Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.
Spray Fry oil or veg oil
1 red onion, sliced finely
200 g curly kale
200g cabbage – cut into ribbons and chopped
2 tsp garlic granules
1 tsp ground fenugreek
1 tsp turmeric
8 large eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp greek yoghurt, I used low fat
2 small handfuls of cranberries
40g pine nuts
200g feta cheese
Salt & pepper to taste
- Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
- Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
- Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
- Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
- Add in the cranberries and pine nuts, stir through.
- Once the greens mix is cooled add to the egg mixture little at a time and mix through.
- Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.
- Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.
This will keep in the fridge for 2-3 days and you can also freezer any leftovers.
I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
- Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
- Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
- Place cauliflower onto the rack and cook for about 45 minutes.
- Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.
Love home comfort food? This is a great little dish that never fails to satisfy. Easy to make, economical and very filling. Using the Gruyere cheese gives it a lovely rich flavour and the panko breadcrumbs give it a lovely bite.
2 Chicken Breasts – cut into bite size pieces
200g broccoli florets – fresh
1 tbsp butter
1 brown onion, sliced thinly
100ml creme fraiche
200ml chicken stock
40g panko breadcrumbs
55g Gruyere Cheese, grated
Salt & pepper to taste
- Pre heat your oven to 200 deg.
- Bring a saucepan of salted water to the boil and add the broccoli, cook for 5 minutes.
- Meanwhile, melt the butter in a pan and cook the onions until browned and softened, about 4 minutes.
- Layer the broccoli, onion & chicken in an oven proof dish and season well with salt & pepper.
- Pour over the stock and creme fraiche, mix through.
- Using the remaining butter in the pan from onions add the breadcrumbs and cheese and mix through, only heat for about 1 minutes until panko crumbs go slightly brown and cheese is combined.
- Sprinkle the panko crumbs and cheese over the chicken in the dish and bake for about 25 minutes until golden brown.
- Serve & Enjoy!