Moroccan Chickpea Salad

It’s amazing what you can do with a little can of chickpeas, they’re so delicious, so nutritious and so cheap too! They are the perfect meat alternative for students or people on a low budget. Even though I’m at home, I live for chickpeas, so yesterday I smashed together this Moroccan chickpea, carrot, green pepper and sunflower seed salad with a cumin and Dijon mustard glaze.

INGREDIENTS:

– rocket

– 1 small carrot

– 1/2 green pepper

– Handful of sunflower seeds

– 1/3 can of chick peas

– Handful of frozen sweet corn kernels

– 2 tsp Moroccan seasoning

– Olive oil (for roasting)

– 1 tsp Greek yogurt

– Juice of half a lemon

– 1/2 tsp cumin

– 1/2 tsp Dijon mustard

– Shaved Parmesan (for garnish)

METHOD

– preheat oven to 200 degrees Celsius

– Slice pepper into strips and carrots into thin discs and arrange on a baking tray with the chickpeas

– Sprinkle with olive oil, salt, pepper and Moroccan seasoning

– Roast for 15 minutes, then add sweet corn kernels and sunflower seeds and roast for a further 5-10 minutes

– Mix Greek yogurt, mustard, lemon juice and cumin in a bowl – Arrange rocket in a serving bowl and place the roast vegetables and seeds on top

– Pile the shaved Parmesan on the vegetable and then drizzle the salad with the dressing.

– Crack some salt and pepper on top and enjoy!!

Healthy Oven-Baked Fish ‘n’ Chips

Recipe for Healthy Oven Baked Fish and Chips – Serves 3

Ingredients

3 Tarakihi Fillets

3 Agria Potatoes (or potato of your choice)

1 Lemon – Cut into slices

100g Frozen Minted peas

Handful of Parsley-chopped

Olive oil

Salt

Black Pepper

Method

1. Preheat the oven to 200ᵒC or 392ᵒ
2. Wash the potatoes and chop into long wedges around ½ and inch thick, leaving the skin on.
3. Place into a large Pyrex dish or tray lined with baking paper, and toss with olive oil, black pepper and salt.
4. Place dish in oven and let the chips bake for 25 minutes, tossing them regularly so they don’t stick.
5. After 25 minutes, remove the dish/tray from the oven and push chips to the side of the dish making space for the Tarakihi fillets.
6. Place the fillets on the cleared space in the dish/tray and sprinkle with chopped parsley, salt, black pepper, and lemon slices.
7. Place the dish/tray back in the oven for 10 minutes, or until the fish is cooked (should be flaky but still moist).
8. Whilst the fish is cooking heat peas in a pan of hot water until they are defrosted and warmed through, and drain the water once they are done.
9. Remove the dish/tray from the oven and serve the chips, fish and peas hot.
10. Enjoy!

Added Tips: I like to squeeze a little added lemon juice onto my fish and sprinkle my chips with some balsamic white vinegar – a true British fish and chips tradition!

Gourmet Falafel Salad

Can’t beat a good old falafel salad! I’ve only recently started making falafel, but I’ve already fallen in love. Falafel is so cheap and easy to make, and literally can go with anything and be used in salads, wraps, pitas and burgers! I love it in salads with a yummy tomato dressing or tzatziki, and it’s just such a yum alternative for meat.

FALAFEL SALAD RECIPE

For the falafel (makes 6 patties):

– can of chick peas

– Handful of mint – Handful of parsley

– Juice of One lemon

– Dash of olive oil

– Salt and pepper

For the salad:

– good handful of spinach

– Half a red pepper

– Large Button Mushroom

– 4 cherry tomatoes

– 2 shallot cloves or a small onion

– Handful of sunflower seeds

METHOD:

– drain chickpeas and blend in mixer with mint, parsley, lemon juice, olive oil and salt and pepper

– Shape into 6 patties and refrigerate for 30 mins

– Preheat oven to 180 degrees Celsius

– Chop peppers, mushrooms and onions into strips and arrange on a tray, sprinkle with olive oil and seasoning and roast in the oven for 20 minutes, tossing every 5 minutes.

– Quarter the cherry tomatoes and prepare in a serving bowl with the spinach

– In a small pan, dry fry the falafel until each side is a dark brown/slightly charred and the patty holds together. Toss in the sunflower seeds and toast them off and then remove both patties and seeds from heat.

– Remove roast veggies from the oven and arrange on the spinach, placing the falafel and sunflower seeds on top. Top the falafel with the tomato chutney.

– Drizzle with olive oil and lemon juice, and season with salt and pepper.

– Enjoy!

Victoria Sponge Sandwich Cake

A true British classic made of a delicate sponge, delicious buttercream icing, and delectable strawberry jam. This Victoria sponge is incredibly easy to whip up, and leaves little room for failure. A simple cake that makes big impressions, and is a beautiful centerpiece for any occasion.

INGREDIENTS

For the Cake

• 6oz/170g Caster Sugar
• 6oz/170g margarine or butter (I prefer margarine)
• 6oz/170g Self Raising Flour
• 3 medium free-range eggs
• 1tsp vanilla essence
• 1/2 tsp baking powder

For the Icing

• 6oz/170g icing sugar
• 3oz/85g butter
• 1 tbsp of milk (optional)
• 1/4 C Strawberry jam (or any jam of your choice)
• 12 strawberries
• icing sugar to dust

METHOD

• Preheat the oven to 160°C/320°F
• Measure out the sugar and the margarine/butter and add them to a large mixing bowl. Cream with an electric beater until light and fluffy.
• Add 2 eggs into the bowl and sift in 1/3 of the flour, using the electric mixer to combine.
• Add the remaining egg, vanilla essence and another 1/3 of the flour and mix using the electric mixer until combined.
• Add the last 1/3 of the flour and the baking powder to the mixture and with a wooden spoon gently fold the flour and baking powder through the mixture until all combined. Be slow and gentle as to not knock the air out of the mixture.
• Spoon the mixture into a 8 inch diameter, deep cake tin lined with baking paper and place in the oven for 45 minutes.
• Check the cake after 45 minutes using a knife or cake-tester to poke through the middle. If the knife/tester comes out clean the cake is ready, if it does not come out clean leave the cake in the oven for a further 5-10 minutes.
• Remove the cake from the oven and let it cool for 10 minutes before removing it from the tin and placing on an airing rack.
• Let the cake cool for a further 20 minutes before slicing through the middle to create 2 sandwich halves.
• Whilst waiting for the halves to cool completely, start the buttercream icing.
• Combine icing sugar and butter with an electric beater until it is white and fluffy. If the butter is too firm to mix, add the tablespoon of milk to leaven it.
• Spread the jam onto one of the cake halves, and the buttercream on the other half, leaving some leftover for the strawberries.
• sandwich the cakes halves together and place leftover buttercream into a piping bag or ziplock bag and pipe 12 small blobs around the top of the cake, placing a strawberry on each one.
• Dust well with icing sugar to create the ‘patisserie look’
• Enjoy! (and make yourself a cup of tea, you’ve earned it!)

Roasted Red Pepper and Tomato Pasta

Pasta is a weeknight staple dinner, but it can become quite boring and standard after having it day in-day-out. Liven up your work-week with this roasted red pepper and tomato pasta. With only a few ingredients, but ones that pack a punch when concocted together right, its guaranteed to bring a tonne of flavor back into your day!
INGREDIENTS

-Yields 4

For the Sauce:

• 3 large tomatoes
• 2 red peppers
• 5 cloves of garlic
• 1 white onion
• Handful of basil
• Salt and pepper

Additional Ingredients

• 400g wholemeal spaghetti (I used San Remo)
• 1 courgette
• Parmesan
• Salt and pepper

METHOD

• Preheat the oven to 210°C/410°F and line a large baking tray with baking paper
• Roughly chop the peppers, tomatoes and onions and place them into the baking tray along with the whole garlic cloves.
• Season with plenty of salt and pepper and roast for 20 minutes.
• Meanwhile, chop the courgette into small cubes. Once the tomatoes and red peppers have been roasting for 20 minutes, place courgette onto a small lined tray and place in the oven.
• Fill a large pot halfway with water and heat up on the stove. Once at a rolling boil, add the pasta to the water and make sure all the pasta is covered by the water.
• Remove the tomatoes, peppers, onion and garlic from the oven and blend in either a food processor or blender with the basil and more seasoning until it is smooth.
• Once the pasta is al dente, drain and add back to the pan. Remove the courgettes from the oven and add to the drained pasta.
• Pour the sauce over the pasta, you decide how saucy you like it, and give it a good stir (taste the sauce and season further if necessary).
• Serve up with a grating of Parmesan on top
• Enjoy!

Jamie Oliver’s Super Sausage Pasta

If there’s one thing I know in this world, it’s that you can’t go wrong with Jamie. Jamie Oliver creates meals that are easy to make, taste like heaven, and that aren’t going to harm the old waistline! This recipe comes straight out of his new ‘Jamie Oliver’s Superfoods’ cookbook (which I highly recommend purchasing) and is now a family favourite. Using leftover Christmas sausage meat, courgette, peppers and sweet tomatoes, this recipe created a pasta that filled my family’s tummies with a yummy combination of Italian flavours that pack a punch! This recipe serves 4, and only takes 45 minutes to whip up.

Ingredients

• 1 large courgette
• 3 sausages
• 1 fresh chilli (or a sprinkle of chilli flakes)
• Olive oil
• 4 cloves of garlic
• 2 tsp. fennel seeds
• 1 onion
• 1 green pepper
• 1tsp paprika
• ½ bunch of fresh oregano (or dried if you don’t have fresh)
• 2 Tbsp. red wine vinegar
• 1x400g tin of chopped tomatoes
• 300g dried whole-wheat spaghetti or tagliatelle
• Grated parmesan cheese for serving

Method

• Chop up the sausage, green pepper, and courgette into medium sized chunks and fry them off in a large pan on a medium heat with a splash of olive oil. Add the fennel seeds, chilli, paprika and season well with salt and pepper.
• Finely slice the onions and garlic, and once the sausage has turned a golden brown add them into the pan. Wait 5 minutes before adding the fresh oregano. Let this cook for 15 minutes on a low heat, stirring occasionally, until the onions and garlic are soft.
• Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a spoon. Half fill the empty tin with water and pour into the pan. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
• Meanwhile this is simmering, bring a medium sized pan of water to the boil and cook the pasta according to the packet instruction. Drain the pasta, reserving a mug of the cooking water. Toss the pasta through the sauce, loosening it with a little reserved water if needed.
• Serve the pasta with a grating of Parmesan on top, and enjoy!

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