In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
2 garlic cloves, crushed
1 tbsp Moroccan Spice Mix (1 tsp ground ginger, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground cinnamon, 1 tsp white pepper, 1/2 tsp mixed spice, 1/2 tsp ground turmeric)
1 x 400g tin chopped tomatoes
250ml vegetable stock
1 x 400g tin chickpeas, drained.
200g Baby Spinach
handful chopped fresh coriander
- Spray a Casserole dish with low cal spray and place over medium heat, add the vegetables and cook for about 5-10 minutes until lightly browned.
- Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
- Stir in the chopped tomatoes and stock, bring to a simmer, cover and turn down low. Cook for about 1- 1 1/2 hours, stirring occasionally.
- Stir in the chickpeas and spinach and cook for about 5 minutes more.
- Sprinkle with fresh coriander and serve.
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.
I served this little dish with my Moroccan Spiced Cauliflower as a tapas style dinner. These were so yummy and the sauce was rich with a little bit of sweetness.
Makes 8 Meatballs
200g scottish beef mince
30g panko breadcrumbs
handful chopped coriander
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp dried coriander
1/2 tsp minced ginger
225g tin chopped tomatoes
150ml beef stock
1 red onion – finely sliced
- Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
- Heat up a fry pan with spray oil and cook meatballs until browned all over.
- Add in the onions a cook until softened and slightly browned.
- Add in the tomatoes and beef stock, bring to the boil then simmer medium heat until sauce starts to thicken, about 15-20 minutes. serve.
I have been dying to try this stain glass design for a while, so why not just in time for Christmas. Very simple to create too.
Makes about 16 biscuits
175g Plain Flour
2 tsps ginger, ground
Zest 2 oranges
100g butter, chunks
50g golden caster sugar
1-2 tbsp milk
1 tbsp oil for greaseproof paper. (to prevent sweets from sticking)
- Heat oven to 160C fan. Grease 2 large non-stick baking sheets with oil.
- Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. Wrap in cling film, then chill for about 30 mins.
- Flour the work surface again, then roll out the dough to the thickness of a £1 coin. Use cutters to shape. (see below for centres)
- Bake for 15-20 mins until golden brown
- Transfer to a rack to cool.
Decorate any way you like.
For Glass like Baubles:-
12 fruit flavoured boiled sweets
Place 1 sweet or ½ of sweet into the centre of the biscuits, sweets should be level with the biscuit once melted. (Should melt in the oven ok.) Allow to fully cool and harden before transferring to a rack. – Sprinkle icing if you wish or decorate.
Just be aware that if eating these the candy is very hard. (Watch your teeth)
If using for decoration on your tree, pierce a hole at the top of the cookies and thread some ribbon through and tie.
Oh yummy! Nice little healthy quick mid week meal.
I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.
6 Spring onions, sliced diagonally
small piece of ginger, grated
Small bunch or fresh coriander, chopped
1 juice of Lime
3 tbsp olive oil
Salt & pepper to taste
- Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
- Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
- Slice the spring onions diagonally into small pieces and place into bowl with the grated ginger, coriander, lime juice and 3tbsp olive oil. Mix together.
- Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.
I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!
Serves 4 (double quantities for a 20″ size cake)
100g butter at room temperature
25g Cocoa powder
2 tbsp semi skimmed milk
2 medium eggs
90g self raising flour
1 tsp baking powder
1 tsp ground ginger
125 g caster sugar
1 tsp stem ginger
For the topping and filling:-
115g icing sugar
60g butter at room temperature
1 tbsp of stem ginger syrup
1 tsp semi skimmed milk
1 tsp of Stem ginger bits for topping.
- Grease and line 2 cake tins, I used 2 x 5″ springform tins.
- Preheat oven to 160 deg on fan.
- Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
- Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
- Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.
- To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
- Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
- Serve with a lovely cuppa.
First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!
225g Black Treacle
255g Soft Light Brown Sugar
2 eggs, beaten
350g plain flour
2 tsp ground cinnamon
1 tbsp ground ginger
1 tsp bicarbonate of soda
250ml warm milk (I used semi-skimmed)
- Melt together Treacle, sugar and butter, mixing all the time
- Remove from heat and mix in the eggs
- Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined
- Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
- Line a 10″ square baking tin and grease
- Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
- Serve with some warm custard or ice cream.