Evening All, I made this dinner last night… honestly it was made in fifteen minutes and tastes sooo good.
Ingredients – Serves 3-4 (depending how hungry you are)
- 1 can chickpeas drained (Note with can food, I try to organic where possible but I also watch out for number in the ingredients)
- 1 can red kidney beans drained
- 1 can lentils drained
- I can tomatoes
- 1 onion diced
- 1 garlic
- 1 lemon
- 1 can of organic coconut milk (or cream)
- Cottage cheese to serve
- 250g of baby spinach
- Saute onions for 5 minutes. Add garlic and sautee for another 5 minutes, until onions are translucent.
- Add all other ingredients: tin tomato’s, chickpeas, red kidney beans, lentils, juice of one lemon, coconut milk. Simmer for another 5 minutes
- Serve on a bed of baby spinach, with a dollop of cottage cheese and corriander
It is already feeling like summer and I am loving getting back into more salads. Try this salad using your homemade chicken stock – it’s super fresh!
Ingredients, Serves 2-3 (depending how hungry you are!)
- 1 cup cooked quinoa
- 2 cups of homemade chicken stock
- half a cauliflower chopped into florets and roasted for 25-30mins in splash of olive oil and lemon zest
- 1 cucumber diced
- 1 punnet cherry tomatoes
- 250g of rocket (add more if you like more, I always have more rocket, love it!)
- 1 bunch mint chopped
- 1 bunch parsley chopped
- 1/2 cup Extra Virgin Olive Oi
- Juice from 1-2 lemons and or you could use roughly 1/3 cup of apple cider vinegar
- 1/4 cup of chopped mint
- 1 tablespoon of honey
- 1 clove of garlic (minced)
- Cook quinoa – 1 cup quinoa to 2 cups chicken stock. Bring mixture to the boil and then reduce heat and simmer for 5-10 mins. When cooked all excess moisture should have gone from the pot, leaving a slightly translucent grain. Allow to cool slightly.
- Meanwhile – break/cut cauliflower into florets and mix with a little Extra Virgin Olive Oil and lemon zest. Roast in oven @ 180 degrees for about 25-30 mins allowing the cauliflower to caramelise
- Mix salad dressing ingredients into a jar mix and taste, balance the flavours if necessary
- Put all other salad ingredients into a bowl, add the roasted cauliflower last and drizzle with a generous amount of dressing.
- This salad would go beautifully with lamb, lemon chicken or some white fish.
This is a delicious and so simple recipe. I like things to be as easy as possible in the kitchen.
Ingredients: Serves 4 -6
- 1 Leek or brown onion, finely diced
- 3 cloves of garlic
- 1/2 head of cauliflower. cut into smaller florets
- 500g Jap Pumpkin, take skin off and cut into chunks
- 2 big tablespoons of Yellow Curry Paste (I use Mae Ploy, no nasties in it just pour ingredients: lemongrass, shallots, garlic, galangal, diced red chilli, corriander seed, Kaffir lime peal etc… ) “It’s the bomb, if you don’t have all the wonderful individual spices in your kitchen”
- 500ml of home made chicken stock
- 400ml of coconut milk or cream
- bunch of corriander
Roast pumpkin in oven for roughly 30mins at 180 degress
Meanwhile sauté leek for 5mins and then add the garlic and continue sauteing for another 3-4mins until leek is soft in texture. Then add 2 tablespoons of curry paste, the cauliflower and pumpkin, sauté for another 2-3 minutes so the vegetables absorb the spices.
Add the chicken stock, bring to the boil and reduce heat cook until cauliflower is cooked through. Once cooked blend all the ingredients with a blender until you have a smooth consistency. Final step add the coconut milk stir through.
Serve with a generous garnish of corriander, salt and pepper to taste.