I am often asked for non meat options for Sunday lunch and this recipe fits the bill nicely. The ratatouille is full of flavour and the crumble topping makes it feel more wholesome. Serve with the usual roast dinner accompaniments or a nice crisp green […]
Winter has well and truly arrived and I am craving heartwarming comfort food. This vegetarian mole hits the spot nicely with it’s mild chilli kick, and the dark chocolate adds to the depth of flavour.
Serve with rice or baked potatoes, just top with yoghurt, grated cheese, avocado and sliced spring onions. Suitable for freezing.
Vegetable and Bean Mole
- 3 tbsp olive oil
- 2 red onions, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 potatoes, cut into bite sized cubes
- 1 teasp ground cumin
- 1 teasp ground coriander
- 1 teasp paprika
- 1/2 teasp chilli powder
- 2 x 400g cans red kidney beans, drained
- 400g can chopped tomatoes
- 150ml passatta
- 1 tbsp tomato purée
- 225g chestnut mushrooms, wiped and cut into quarters
- 15g dark chocolate (70%), grated
- 1 tbsp lime juice
- 2-3 tbsp fresh coriander, chopped
- seasalt and freshly ground black pepper
Heat 2 tbsp oil in a large pan, add the onions, garlic, potatoes and spices and fry, stirring, for 5 minutes until lightly golden.
Add the kidney beans, tomatoes along with 1/2 can of water, passatta, and tomato purée. Bring to the boil, cover and simmer gently for 25 minutes.
Heat the remaining oil in a frying pan, add the mushrooms and stir fry for 4-5 minutes until golden. Add to the stew with the chocolate, lime juice and coriander. Cook for a further 5 minutes. Season to taste and serve accompanied by rice, yoghurt or soured cream, grated cheese, sliced avocado and salad onions.
We are kicking off the new year with a quick and easy recipe which is designed for using up bits of leftovers. Although quick to cook, do allow yourself about 15 minutes to get all the ingredients together and prepare all the veg. As with all stirfrys it’s best to have everything prepared in advance, ready to go. The recipe serves 2 people really generously and we have been known to eat this cold, the next day for lunch.
- 2 tbsp rapeseed oil
- 1 tbsp freshly grated root ginger
- 1 red chilli, deseeded and chopped
- 125g shiitake mushrooms, sliced
- 1 tbsp turmeric
- 175g raw tiger prawns, shelled and deveined. Defrosted if frozen
- 100g smoked Pancetta, diced
- 1 red pepper, deseeded and sliced
- 1 carrot, peeled and chopped lengthways into thin ribbons
- 150g bean sprouts
- 100g cooked chicken, shredded
- 250g dried vermicelli rice noodles, presoaked in hot water for 5 minutes and drained
- 1 teasp dried chillies
- 2 tbsp reduced salt soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp rice vinegar
- 1 egg, beaten
- 2 spring onions, sliced lengthways
Heat the oil in a wok on a high heat and stir fry the ginger, fresh chilli, mushrooms and turmeric for a few seconds.
Add the prawns and stir fry for 1 minute until they start to turn pink, then add the bacon and cook for further minute. Add the rest of the vegetables and cook for another minute, then add the cooked chicken and stir well to combine.
Add the noodles and stir fry for 2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar and stir to combine.
Add the beaten egg and stir gently until the egg is cooked through. Sprinkle with the spring onions and serve immediately.
Serves 2 – 3
I love mince pies but I’m always mindful of the amount of saturated fat present in the pastry. These mincemeat slices, adapted from a Delia Smith recipe, are lower in saturates and can easily become vegan friendly, depending on the vegetable fat and mincemeat used. […]
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 I promise we will return to healthy eating in the new year.
This lovely creation is taken from Sweet, by Yotam Ottolenghi and Helen Goh. It is a delightfully moist cake full of flavour from the brandy soaked prunes, and a good kick of vanilla and cinnamon.
Prune Cake with Brandy and Walnuts
- 250g pitted prunes, quartered
- 100ml brandy
- finely grated zest of 1 orange
- 300g plain flour, plus extra for dusting
- 1 teasp baking powder
- 1 teasp bicarbonate of soda
- ½ teasp salt
- 200g unsalted butter, at room temperature, plus extra for greasing
- 200g caster sugar
- 1 teasp vanilla extract
- 2 large eggs
- 230g crème fraîche
- icing sugar for dusting
For the crumble
- 40g light muscovado sugar
- 2 teasp ground cinnamon
- 40g walnuts, roughly chopped
- pinch of salt
Place the prunes in a bowl with the brandy and orange zest. Cover the bowl with cling film and leave at room temperature overnight to soak, stirring a few times.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Grease and flour a 23cm bundt tin.
Prepare the crumble by mixing all the crumble ingredients together in a small bowl and set aside.
Sift the flour, baking powder, bicarbonate of soda and salt together into a bowl and set aside.
Place the butter and sugar in the bowl of an electric mixer with the paddle blade attachment in place. Beat on a medium-high speed until light and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mix alternately with the crème fraîche. Remove the bowl from the machine and, using a rubber spatula, gently fold in the prunes along with their syrupy brandy.
Spoon half of the cake batter into the prepared tin and sprinkle over the crumble. Follow this with the remaining batter and bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to rest for 10 minutes. Turn out on to a cake plate and dust with icing sugar, if serving warm, or set aside to cool before dusting and serving.