Mostly healthy eating!

Green Lentil

Green Lentil

Fast, fresh and fabulous

Recent Posts

Prune cake with brandy and walnuts

Prune cake with brandy and walnuts

First let me apologise for another cake recipe on what should be a healthy eating blog. We have been doing a lot of entertaining recently and cake is always on the menu. In the run up to Christmas there will probably be more cake, but […]

Chocolate fudge cake

Chocolate fudge cake

This is my ‘go to’ chocolate cake recipe and is quick and easy to make. It is based on a Mary Berry recipe and I have reduced the amount of sugar originally used. The end result looks and tastes indulgent, and is a real crowd […]

Beef and Guinness stew

Beef and Guinness stew

This is a heartwarming dish, perfect during the autumn and winter months. It’s based on a Jamie Oliver recipe and I often cook it in the slow cooker. I love to come home after a long walk in the countryside, and be greeted with the wonderful aromas of the food.

If using the slow cooker, add enough Guinness to just cover the meat and veg rather than the whole amount.

Now, time to curl up in front of the fire with a bowl of this deliciousness x

 

Beef and Guinness Stew

 

Ingredients 

 

  • 2 sticks of celery, trimmed and chopped
  • 2 onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 tbsp olive oil
  • 3 dried bay leaves
  • 500g diced stewing beef
  • 1 heaped tbsp plain flour
  • 400g tin of chopped tomatoes
  • 500ml Guinness
  •  1 large sweet potato, peeled and chopped into bite sized chunks
  • sea salt and freshly ground black pepper

 

Preheat oven to 170°C/Fan 150°C/Gas 3. Put a casserole on a medium heat, add the oil then fry the celery, onions, carrot and bay leaves in the pan for around 10 minutes.

Add the beef and flour and continue to cook for a further couple of minutes. Add the tomatoes, Guinness and sweet potatoes. Stir well together, season and bring to the boil. (Transfer to a slow cooker, if using, and cook on low for 8-10 hours). Put the lid on the casserole dish, transfer to the oven and cook for 3 hours, removing the lid for the final half hour of cooking.

Before serving remove the bay leaves and adjust seasoning. I like to serve this with a green vegetable.

 

Serves 4-6

Mushroom Quesadillas

Mushroom Quesadillas

After all the sweet bakes of recent weeks we are now back on track with a healthy Mexican supper dish. This is a perfect speedy meal for two, or can be served alongside other Mexican dishes. Best accompanied with guacamole and a green salad. Enjoy […]

Doughnuts

Doughnuts

Last week saw the final of The Great British Bake Off and I must confess to being slightly disappointed in the challenges that were set. The signature bake featured iced doughnuts, something I hadn’t attempted to bake until this week. Pitta bread and dips was […]

Crusted bean and pesto bake

Crusted bean and pesto bake

This is a quick and easy bean stew with a delicious crumb, cheese and almond topping, and is perfect for a midweek supper. Any leftovers can be frozen.

Enjoy x

 

Crusted Bean and Pesto Bake.

 

Ingredients 

 

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 teasp herbes de Provence
  • 2 tbsp pesto rosso
  • 400g can chopped tomatoes
  • 400g can borlotti beans
  • 400g can cannellini beans, drained
  • sea salt and freshly ground black pepper
  • 75g breadcrumbs
  • 75g cheddar cheese
  • 25g ground almonds

 

Heat the oil in a flameproof casserole, add the onion, garlic and herbs and fry for 5 minutes until softened. Add the pesto and tomatoes and stir well.

Add the borlotti beans together with their liquid, and the drained cannellini beans. Bring to the boil, cover and simmer gently for 15 minutes. Remove from the heat and season to taste.

Preheat oven to 200°C/fan 180°C/Gas 6.

Mix all the topping ingredients together until evenly combined. Scatter evenly across the top of the stew and bake in the oven for 15 minutes, until the topping is crisp and golden.

Serve with a green vegetable.

 

Serves 4

Chocolate Macarons

Chocolate Macarons

I always knew that making macarons was going to be a bit of a challenge but I hadn’t expected it to be this difficult. Let me elaborate. There are two ways of making this French classic and it’s all about the meringue. The first method […]

Griddled peaches and Earl Grey ice cream

Griddled peaches and Earl Grey ice cream

This dish was inspired by last years Masterchef Australia, where I believe it featured in one of the invention tests. I liked the idea of combining sweet, warm toasted peaches with the subtle flavour of the Earl Grey ice cream. Granola provides some crunch to […]

Roasted butternut squash and blue cheese quiche

Roasted butternut squash and blue cheese quiche

It’s pastry week on The Great British Bake Off and the contestants have really been put through their paces baking samosas, tackling  a particularly challenging technical bake and topping it all off with a show-stopping hand crafted pie. So have we all got our aprons on and headed off to the kitchen ready to produce our own masterpieces? Probably not. The prospect of pastry is rather daunting for some but don’t worry as I’ve got a really easy recipe for a shortcrust pastry which gives perfect results every time, just be careful not to over process.

The filling for the tart consists of roasted squash, spinach and blue cheese and is great served with salad. It’s not a quick dish to prepare but it is worth all the effort.

On your marks, get set, bake!

 

Roasted Butternut Squash and Blue Cheese Quiche.

 

Ingredients

  • 200g plain flour
  • pinch salt
  • 100g unsalted butter, chilled and cubed
  • 1 small butternut squash
  • 2 tbsp olive oil
  • 2 sprigs fresh thyme
  • 3 garlic cloves
  • 1 red onion
  • 175g spinach
  • 2 medium eggs
  • 1 medium egg yolk
  • 150ml double cream
  • 75g Gorgonzola cheese
  • 2 tbsp Parmesan cheese
  • sea salt and freshly ground black pepper

 

First make the pastry. Sift the flour and salt into a large mixing bowl. Rub the butter into the flour, using your fingertips, until the mixture resembles fine breadcrumbs. Mix in 3-4 tbsp of cold water. Bring the pastry together and knead gently until you have a smooth ball. Wrap in clingfilm and chill for 20 minutes.

Preheat oven to 200ºC/Fan 180ºC/Gas 6. Grease a 25cm loose-bottomed tart tin.

Roll out the pastry thinly on a lightly floured work surface and use it to line the prepared tin. Prick the base with a fork and chill for 10 minutes.

Line the chilled pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice. Bake in the oven for 15 minutes. Remove the paper and beans, then bake for a further 5-8 minutes, until golden. Remove from the oven and set aside.

Peel and deseed the squash, cut into 2cm chunks and toss with the oil. Add the thyme, season well and place in a roasting tin. Smash the garlic with the heel of a knife and add to the squash. Roast in the oven for about 20-25 minutes.

Slice the onion, add it to the roasting tin and cook for a further 10 minutes. Remove from the oven and discard the garlic and thyme sprigs.

Reduce the oven temperature to 190°C/Fan 170°C/Gas 5.

Steam the spinach until wilted, or cook in the microwave oven, then drain and squeeze out any excess moisture. Whisk together the eggs, egg yolk and cream and season well.

Arrange the cooked butternut squash and onion in the pastry case. Put the wilted spinach evenly over the top and crumble over the Gorgonzola. Pour over the egg mixture, scatter with the Parmesan and bake for 20-25 minutes until golden and firm to the touch.

 

Serves 6

 

 

 

 

 

 

Chicken tagine with lemon, olives and pomegranates

Chicken tagine with lemon, olives and pomegranates

I love trying out new ideas and recipes and really look forward to my BBC Good Food magazine popping through my letterbox each month. I pick it up from my doormat and I am full of anticipation of the new tastes and flavours ahead. This […]