When it’s hot in the day but slightly cooler in the evenings, sometimes a salad doesn’t quite cut it; I’m after something with a little warmth and zing for those colder evenings. This Harissa Lamb with Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, this recipe is part of an upcoming post where I look at eating organic on a budget so it worked out really well to use up some lovely veg and herbs I had in the kitchen. Also, if you make double the amount of tabbouleh it’s great for lunch the next day, particularly with some toasted pitta bread and hummus.
Tikka Paneer and Pilaf
I love paneer. If I see a menu and it has paneer on it, I will order it without a doubt, preferably alongside a thick, garlicky daal of some description. As the cheese itself is quite flavourless it lends itself to being mixed with punchy flavours and spices. This Tikka Paneer and Pilaf is one of those meals which you start in the morning before work (mixing the marinade) and then finish off in the evening. And, as usual, it’s ready in around 30 minutes and won’t break the bank; a perfect vegetarian midweek meal.
Lamb, Lentils and Flatbreads
When it’s a weekday and you come back from work to cook dinner, I’m assuming it’s not just me, you actually just want to relax. The cooking should be straightforward, ideally with minimal washing up and the food should be tasty, filling and balanced. I’ve been adding more and more recipes to my weeknight repertoire that are just that; minimum fuss, maximum flavour and ideally ready in under 30 minutes. This recipe for lamb, lentils and flatbreads was another midweek success and is also part of an upcoming post about eating organic on a budget.
Baked Aubergine, Halloumi and Tomato Mashed Potato
Sundried tomatoes, paste and pesto always hang around for a bit in my kitchen. I never seem to use a whole tub or jar so am left with trying to find different ways to use them up. And why not mix them with mashed potato! This Baked Aubergine, Halloumi and Tomato Mashed Potato is really rather very good; especially when you get a forkful of everything at once. Great for using up a few odds and ends too and you could easily stretch this to feed four people just by adding an extra aubergine and a few more potatoes.
Harissa Chicken with Quinoa, Avocado and Mango Salad
How many times do you think about what to make for dinner and end up with a seemingly impossible list of requirements for that one meal? It needs to be filling, but without being too full of fat, tasty without being too salty or sugary, balanced and preferably something interesting. Welcome to every weekend of my life! Planning meals is something I can’t live without (see post here if you want some top tips) and I usually do it on a leisurely Sunday morning when I have time to look through my blog, magazines and books for inspiration. More often than not I end up fulfilling all the requirements that I want my dinner to be, but it takes time to work it out. So give my Harissa Chicken with Quinoa, Avocado and Mango Salad a go; I’ve done all the hard work for you.
Easy White Bean Stew with Purple Sprouting Broccoli
Wholesome food always makes you feel good; it’s made from humble ingredients and is full of good things like beans, vegetables and whole grains. I normally eat slow cooked, what I would describe as wholesome, meals in the autumn and winter but this easy white bean stew with purple sprouting broccoli is the perfect dish for this time of year. It’s quick and easy to make, is full of seasonal vegetables and is absolutely delicious. Using seasonal veg not only makes the best of what’s around but means it’s super cheap to cook up too, feeding four people for around £4.50 (most of what I used was organic too!).
Topped Chocolate
I wasn’t quite sure what to call this when I first made it but it’s become known as Topped Chocolate in my kitchen. There have been a few different flavours and so far this one, with honeycomb and pumpkin seeds, has been my favourite. It’s not a complicated recipe by any means and you can add almost anything you like; pecan and coconut or raisin and walnut are some that I have tried. One big chocolate bar makes enough for two for a week, if you take a small piece that is!
You will need (for one big slab):
Three Ingredient Date and Coconut Bites
There are an awful lot of new ‘healthy’ or ‘superfoods’ around at the moment and they are everywhere you look. Avocados, coconut oil, seeds and berries, cacao nibs; the list goes on. Now, I’ll try anything once and I have had a flirtation with all of the aforementioned foods but what happens when the Vogue moment is over, everyone’s moved on to something new and you’re left with a cupboard of half opened ingredients. Well if you’re me and throwing it away is not an option (although the compost bin might actually be the best place for the cacao nibs) you get creative. Welcome to my Three Ingredient Date and Coconut Bites; ready in a flash, use up some ingredients and made with all the good stuff.
Beer, Mustard and Onion Macaroni Cheese
It’s always interesting to try something different with a classic. Not content with, although always very welcome, standard macaroni cheese I wanted to add a few bits here and there to make it extra special. I dreamt up my beer, mustard and onion macaroni cheese and set about making it. I wasn’t sure how best to incorporate the beer so I settled on trying out a beer béchamel.
Ingredients
You will need (for 2):
- 150g macaroni
- 25g butter
- 25g plain flour
- 100ml milk
- 200ml beer – preferably a bitter (if you’re not sure what’s what, this guide can help!)
- 50g strong cheddar, grated
- 100g emmental, grated
- 1 tbsp wholegrain mustard
- 2-3 tsp caramelised onions
- Salt and pepper
Method
Cook the macaroni according to packet instructions. Preheat and oven to 180C.
To make the beer béchamel melt the butter over a medium heat then add the flour. Cook the flour for at least one minute. Mix together the milk and beer then slowly add this to the butter and flour, stirring all the time so you don’t get any lumps. Cook the béchamel for a few minutes until thickened then remove from the heat.
Bergamot Lemon Drizzle Cake
Lemon drizzle has got to be up there with my most loved cakes. If there was a line up of carrot, lemon and chocolate caramel cake I’d be hard pushed to decide which to have, and, let’s be honest probably try to find a way to get a slice of each. You may have been following my bergamot adventures and it would have been silly not to bake a bergamot lemon drizzle cake as it combines two of my favourite things in one: tea (bergamot from Earl Grey) and, well, cake.
You will need:
- 250g butter, softened
- 250g caster sugar
- 4 large eggs
- 250g self raising flour
- Zest from one bergamot lemon
- Juice from two bergamot lemons
- 3 tbsp caster sugar
Line a loaf tin with greaseproof paper and preheat the oven to 180C. I always use an independent thermometer in my oven, it’s such a liar.
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