Fritters!

  

These fritters are gorgeous! whats even better is they are simple and quick to make and there are endless posibillitys of flavours!
These happen to be Vegan/ vegetarian.
They are made with gram flour batter made with 50g of flour mixed with 100mls pf water.
I used cooked broccoli and red leiceter cheese for one flavour, and sweetcorn for the other and both had spring onion and chive.
gently fried on a medium heat for 10 mins and my little boy enjoyed them with a dollop of ketchup!
these are going to be great for campervan cooking! tin of sweetcorn to had and a bag of flour! really chuffed with these 🙂 sneaky way to get healthy veg and chickpea goodness into my boy!
Gorgeous cold too (nice to find a little snack in the fridge)
being a bit of a spice monster i willl be making a chilli head one of some discription!

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Paprika Quorn recipe

This is a lovely family recipe!

Originally my mum used to make it with stewing steak. I use quorn chicken style pieces.
Such a quick and easy recipe, can be made in the slow cooker if you fancy.
The longer and slower it’s cooked the more flavoursome it is but equally scrummy if you are in a hurry to feed hungry tummies!
Slimming world friendly too!!!!

Fry 1 large onion until soft.
Throw in a packet of chicken style pieces until soft.
Add 2 teaspoons of Paprika and stir.
Open up 2 tins of chopped tomatoes and add about 6 bay leafs and 2 bouquet garnie.
Add a sprinkle of salt, sometimes I add a tiny amount of sugar.
I added a splash of water and then cook on low for about 45 mins to let those flavours mingle!!!

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Serve with long grain rice, and tuck into a bowl of comforting food 🙂

Meatless Monday Vegan fish cakes 🐟

I was reminiscing about the food I enjoyed as a child. I miss fish fingers and as a child I loved fish cake… I was sure I had some edible sea weed in my cupboard! Surely I could re create a version that my boy could taste a sort of taste of fish?
My son is vegetarian and he hasn’t explored his fishy flavour taste buds! Fish is one thing all of these years later that I miss.
bugger it I thought!
I microwaved a large potato and scooped and mashed the soft inside.
I added about a tablespoon maybe more of packet seaweed and mushed it together.
I added the zest of a lemon and a little of the juice.
Salt and pepper to taste.
Made the mash mix into fish shapes and then floured them and put in the fridge for 30 mins.
I made a light batter by using 2 ounces of self raising flour and 75 mls of cold water.
This recipe was a tester and I was really pleased. It will be tweaked and made better but for now once I was ready to cook them for my boy I swamped them in the batter and put them in the deep fat frier.
Drained and served!
I really wasn’t sure of the outcome. The batter is light and tasty and the flavours are light and tasty. Best of all it’s gorgeous , fish free, Vegetarian and Vegan kids will be happy that they are not being left out from a fish fingers or fish cake 🙂
Small boy ate the lot!!! 🙂

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And a splodge of ketchup! 🙂
Vegan fishy cakes are amazing!!!!!

Chickenless soup for the soul

Well, well,well what have we got here then?
I have made a delicious soup that you will just love!!!
I have been ever so jealous of all these claims that chicken soup is one of the best things to love, nurture and heal the soul.
Well hold back on those chickens folks this one really is soothing soul food!!
Surprise is it actually is very, very chicken flavoured without a chicken anyway near it!
The story is……
I had sweet corn in my veg box a couple of weeks on the trot due to life being a bit rocky I haven’t been making the most of my veg box. I really felt a bit sorry for them all golden and lovely so decided there was only one thing…. Soup!

What I did….
Gently softened 3 little onions
I then scraped the corn off of 4 corn cobs and added to the onions. I added a cup full of yellow split peas boiled water and then simmered until the yellow split peas were soft.
I then added 2 veggie stock cubes cooked for a but longer and then blitzed it in the food processor.
The ‘chicken’ flavour is quite astonishing and the soup is lovely! My only wish is that I had used really fresh corn as I am sure the texture would be smoother!!!

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Gino’s ‘no cook’ tomato sauce with spaghetti

Simple, quick and cheap! Most of all tasty.
Boil spaghetti. I love the very long spaghetti!
A few glugs of Extra Virgin Olive oil in a bowl and a pinch of salt.
I chopped up one beef tomato that was lying about and a few cherry plum tomatoes that were at their ripest.
I tore up quite a few basil leaves and added them both to the olive oil.
I finely chopped a very small clove of garlic and added it to the tomato mix.

Waited for the spaghetti to cook and then mixed the lot together.
A final scattering of torn basil leaves and some Parmesan.

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Simple and delicious!

Stuffed peppers

I had a packet of Uncle Bens Express whole grain Mediterranean rice in the cubhoard a few peppers and some remains of my veg box. I chopped up an onion and half of a courgette which I had left and some mushrooms a few fresh herbs ( I had Basil, oregano and mint) I added a clove of garlic minced up and some torn up spinach leaves. I would have added some chilli pepper but toddler was having this too. I stirred in some olive oil and mixed it all together. Loaded it into halves of Red and Green pepper.
Wrap in tin foil and bake in the oven.

For the last 15 mins of cooking open up the tin foil sprinkle with cheddar cheese and let that melt.
Totally delicious!

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You could even do this on a barbecue!

Tasty camper van tatties!

We went out for a Sunday drive in our loved Oval Beetle. We got some much needed fresh air and sunshine and got home a little bit late. My toddler was quite hungry and I needed to rustle up something quickly.
I have brought my son up Vegetarian. I haven’t a clue what other people think about this but he is a very healthy thriving toddler.
I made him a delicious little meal which he chomped his way through!
Why haven’t I made this before?

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What I did was sautéed two thinly sliced potatoes in olive oil. When they began to soften I added a sliced shallot and sliced vegetarian sausage, I also raided the mint from the garden and found some rosemary and fresh oregano in the fridge, chopped it all up and threw it in.
Turning the potatoes so they cook evenly. At the very end I added some baby spinach and halved cherry tomatoes. Cooked for a few minutes longer.
Everyone kept hovering around the pan asking for a taste.
Needless to say I had to make another batch for our supper, I added chillies to ours!
This will be a great little meal when we go camping in our VW camper! I can’t wait to cook this in the fresh air.

Fussy Toddler Winner Spaghetti

Toddler eating issues have been plaguing me. My *proud mummy * of a child that eats really well bubble has popped. He eats and throws it. He turns his head too. And then eats it when he wants it. Refuses when I offer *one more* Ugh!!!!!

I had a Eureka moment!!

Spaghetti!!

I remembered….

He loves it.

I decided if he won’t eat this then it’s definitely teething or some other Malady.

Oh yes! His little bowl that I filled to the brim with freshly cooked Pasta and vegetables *gone*

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Scoffed!

A simple Onion, Red Pepper,Carrot, Celery, Garlic, Oregano and Basil mixed with a Tin of Tomatoes . Mixed into cooked Spaghetti.
Finely grated Cheese.
Black pepper (tiny bit for baby)

Little belly is full.

Happy Mummy!

Red Lentil Kedgeree with Avocado and Tomato

Simple and delicious this will become a lifetime favorite for me, but lets you an I keep this recipe a secret it is simple and nutritious and speaks for itself……….where has this been all of my life?

150g of basmati rice

150g of red lentils

1 tbsp of Rapeseed oil

1 medium onion

1 tsp ground cumin

8 bruised cardomon pods

3 bayleaf

450 mls of vegetable stock

1 large ripe Avocado

large beef tomato

lemon juice

tbsp of chopped coriander

Soak the lentils for 20 mins and rinse well.

Fry the onion gently for 10 mins then add the cumin bay leaf and cardomon cook for a few moments stirring all of the time.

then add the rice, lentils and stock. bring to the boil then put a lid on the pan and simmer.

serve with a mixture of chopped avocado, tomato,mixed with lemon juice and coriander on top.

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