Sweet potato and coconut soup

23 Feb

I bought myself a blender the other day so I’ve started making soup. This is my first one of many hopefully.

Ingredients
750 grams grated sweet potato
1/4 can coconut milk
2 tsp of Thai red curry paste
1 onion
750mls veg stock
Handful of chopped coriander

Directions
1. Fry the onion until soft, usually takes about 5 mins
2. Add the Thai paste and leave to cook for a further minute
3. Stir in the sweet potato and stock and cook until the potato softens
4. Take of the heat and add the milk and coriander
5. Blitz with a hand blender until it has a smooth consistency.
6. Serve and enjoy

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Easy scrambled eggs

9 Feb

The quickest and easiest way to cook scrambled egg. Perfect for when you don’t have time to cook a massive breakfast but you wake up starving.

Ingredients

2 eggs
2 Tbsp milk
2 Tbsp shredded cheese
Salt and pepper

Directions

1. Coat the inside of the mug with oil spray to stop it sticking
2.Crack 2 eggs into the mug and add the milk and cheese.
3. Whisk until everything is mixed in.
4. Blast in the microwave for 45 seconds and take out and stir.
5.Cook for another 30-45 seconds, make sure it’s cooked all the way through. Scrambled eggs done!

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Cake in a cup

9 Feb

This recipe isn’t the healthiest of things but it sure is super clever and very easy to make. If you’ve got a craving for something sweet but you don’t have the time or the energy to whip up a full on cake, this is perfect.

Ingredients

4 Tbsp flour
1/4 tsp baking powder
1/4 cup Nutella
3 Tbsp milk

Directions
1.Mix all the ingredients together in a large cup until smooth.
2.Cook in the microwave for 1 minute. 3. Let it cool for as long as you can resist, then tuck in!

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Mushroom stroganoff

12 Jan

A creamy dish served with wild rice or on top of some nice tested sour dough bread.

Ingredients

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, chopped
300g chopped mushrooms (any variety)
150ml vegetable stock
1 tbsp Worcester sauce (vegetarian alternative)
3 tbsp half-fat soured cream
small bunch parsley, roughly chopped

Directions

1. Fry the onions until soft
2. Add paprika and garlic and cook for a further 2 minutes
3. Add the mushrooms and cook for another 5 minutes stirring every one and again
4. Pour in the veg stock and Worcester sauce and cook until the sauce thickens
5. Take of the heat and stir in the soured cream and parsely
6. Serve

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Sangira

7 Jul

My parents were putting on a Spanish tapas night so I thought I would make some sangria to go with it. I kind of threw things in and this actual worked and tasted like real sangria. Perfect for summer days.

Ingriedients

1 bottle of dry red wine
200ml of orange juice
200ml lemonade
3 shots of Bacardi
2 apples
1 orange
A handful of strawberries
1 lemon
1 lime
Ice

Directions

1. Pour all the liquid into a bowl and mix together
2. Cut all the fruit into bite size pieces and add to the liquid
3. Add ice
4. Serve with a ladle into wine glasses.

Simple

Energy Boost Juice

29 Jun

I’m starting a juice diet tomorrow so I thought I’d share some of the recipes with you. They would be nice as a healthy drink or instead of a snack to quench your hunger.

This one is supposed to boost your energy

Ingredients:
2 apples
1/4 pineapple
Handful of spinach
1/2 a lime
1 stick of celery
3 cm chunk of cucumber
1 cm chunk ginger
1/4 avocado
Handful of ice cubes

Shove everything in a blender and serve. Simple as that. If its a little bit bitter add some manuka honey.

Vegetarian Curry

16 Jun

Curry is my favourite type of food so I love finding different ways to cook it. This is full of flavour with lots of yummy vegetables. I sometimes add some shredded Quorn fillets to give it a bit more texture.

Ingredients
1 tablespoon olive oil
4 medium carrots (sliced 1/4 inch thick)
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tablespoon curry powder
1⁄2 teaspoon cayenne
1⁄2 teaspoon turmeric
1 large sweet potato
250g frozen green beans
1 can of chickpeas, drained and rinsed
2 large tomatoes, diced
400ml vegetable stock
60g frozen peas
Half a can of light coconut milk

Directions:
1. In a sauté pan, heat the oil until moderately hot. Add the carrots and onion and sauté for 3 to 4 minutes.
2. Add the garlic, curry powder, cayenne, and turmeric to the pan. Continue to cook for 2 more minutes or until the spices become fragrant.
3. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.
4. Set the slow cooker on low and cook for approximately 5 1⁄2 hours. (Longer is fine.)
5. Before eating, add the peas and coconut milk and cook for 15 more minutes.

Serves: 6

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