Sunday, 16 October 2016

Flossie's Delicious Pumpkin Soup

Hello everyone! Sorry I haven't posted anything for a while, things have been busy! My friend Floss cooked an amazing soup for me this week that I thought I ought to recreate and share - all credit goes to her. It is super fresh and tasty, with very few ingredients and perfect for October.

Ingredients (serves 4)

- 2 red onions, chopped
- 3 cloves of garlic, chopped in half
- 3 carrots, roughly chopped
- 2 sweet potatoes, roughly chopped with their skins on
- 1/4 medium pumpkin or 1/2 a small one, peeled and roughly chopped
- 1 chilli, chopped with or without seeds depending on your spice tolerance
- 1 tin of coconut milk
- 1 litre stock using 1 vegetable stock cube and 1/2 chicken stock cube
- 1 tsp dried basil
- salt and pepper

1. There is no need to use any oil, simply put your onions and garlic into a large heated saucepan and then add the coconut milk. Simmer away slowly while you prepare the veg.

2. Put everything else into the saucepan and cook with a lid on for 20-25 mins on a medium-high heat, until the vegetables are soft. 

3. Blitz the vegetables in a food mixer or smoothie blender - do this a little at a time or the heat might cause the soup to overflow or splash everywhere.

Serve with fresh bread and a sprinkling of seeds.

Saturday, 13 February 2016

Divine Chocolate and Peanut Butter Hearts

With very little prep and hassle, you can make these sweet tasty bites and wow the special someone on the receiving end. They are probably the quickest tasty treat I have ever made...and cheap too, with only 4 ingredients! They are not the healthiest things however, but who doesn't like a naughty something once and a while.

Ingredients (makes 8 large chocolates)

- 400g chocolate, around 52% cocoa (very cheap from Lidl!)
- 2 tbsp smooth peanut butter (or dairy free nut butter if preferred)
- 1 tsp maple syrup or natural sweet syrup such as 'Sweet Freedom'
- goji berries to decorate

You will need silicone moulds, so that the chocolates come out easily. Mini cupcake cases would also work.

1. Place all of the chocolate into a glass bowl resting on a saucepan with a little water in it. Heat up the saucepan to melt the chocolate, stirring occasionally. When the choc is melted, after around 3 minutes, pour a little into your moulds - about 1 1/2 tbsp each depending on the size of your mould, or 1/2 tsp if using mini cupcake cases. 

2. Put the chocolate in the freezer for a few minutes while you prepare the peanut butter filling.

3. Mix together the peanut butter and sweetner. If you find it won't mix, heat it up a little in a pan. 

4. By this time, the chocolate in the freezer should be nice and hard. Remove it and spoon 1 tsp of peanut butter filling in the centre. Return them to the freezer for another few minutes.

5. If the chocolate that was heated up has gone a bit hard, pop it back on the hob to heat it up.

6. Finally, once the peanut butter filling has hardened, remove them from the freezer and place another 2 tbsp of chocolate on top, levelling the cups out as much as possible. Decorate with a few goji berries, nut sprinkles or rose petals before returning them to the freezer for a final set - around 2 hours. 

7. If you have used silicone moulds, the chocolates should pop out extremely easily. The outside should be nice and hard, and the centre all gooey and delicious.

Extremely quick and scrumptious - ENJOY!

Twinings - Chicken, Sweet Potato and Spinach Curry With Jasmine Infused Rice

After something to warm you up on this miserable weekend? 

Curries are a perfect thing to cook when it is grey and cold outside, the smell can make you feel like you’re immersed in India! They're also very simple and cost effective when you have all the spices and ingredients ready in the cupboard, as well as being much healthier than buying pre-made sauces. It’s useful to keep chillies in the freezer, so they’re available when you need them. The sweet potato can always be swapped for butternut squash or aubergine and the good thing about curry is it doesn't matter what vegetables you use. Don't be afraid to experiment.

Friday, 29 January 2016

Twinings - Mango, Avocado and Rocket Salad with Mango Tango Tofu

Salads aren’t just for summer! This is a great dish if you’re craving something light, healthy and refreshing after a heavy winter. The sweet flavours of mango team nicely with the sharp rocket and tangy dressing to make an easy salad which you’ll want to make time and time again.

Wednesday, 27 January 2016

Twinings - Lamb Chops with Celeriac and Potato Mash and Garden Min Pea Puree

 After a long days work, we know it can be hard to motivate yourself to cook something fresh and healthy for dinner. This recipe however will change that attitude. It is quick and easy to create, as well as being super healthy and delicious.

Contrary to potato mash, celeriac mash is packed with interesting flavours, and therefore needs no butter or dairy to liven it up - perfect for the health conscious or those with dairy intolerances. Any leftover pea puree can be used again during the week to smother over fish for baking, or coat chicken for grilling. 

Saturday, 23 January 2016

Twinings - Gingery Butternut Squash Soup

This recipe is great for keeping away colds and bugs, or warming you up on these chilly winter days. The kale crisps add a delicious crunchy texture to the soup, and the Root Ginger tea accentuates the fiery ginger flavours. Check out my full recipe here: