Recipes

Hello.

Below are a few of my favorite homemade recipes. All the meals have simple ingredients and are relatively easy to whip up in the kitchen. 

Enjoy! 

 

Breakfast

Quinoa Porridge

Serves 2

Ingredients:

½ Cup Quinoa

¼ tsp cinnamon

1 ½ cups Almond milk

½ water

2 tbsp brown sugar

1tbsp vanilla extract

Pinch of salt

Method:

Heat the quinoa in a pan over a medium heat; add the cinnamon and cook, stirring frequently for about 3 minutes. Pour in the Almond milk, water and vanilla extract and stir in the brown sugar with a pinch of salt. Bring to the boil and then simmer for 20-25 minutes until the consistency is porridge like. Take care to continuing stirring to prevent burning. Serve and enjoy!

Soups 

Pumpkin Soup

Serves 4

Ingredients:

1 tablespoon of Olive Oil

2 Large Onions
Garlic clove
1 Pumpkin

1tsp Coriander

1tsp Cumin

1/2 Vegetable Stock

3 heaped tablespoons of Sour Cream

Method:
Heat the Olive oil a large pan on medium heat and add the finely chopped onions and garlic, cook until soft. Cut the pumpkin into cubes and add to the pan, sprinkle over the cumin and coriander, then add the stock. Bring to the boil stirring occasionally, leave to simmer for 20 minutes or until the pumpkin is soft. Blend when it has cooled a little and stir in the sour cream.  Serve and enjoy.

Leek and Potato Soup

Serves 4

Ingredients: 

1 Large Onion

3 Leeks

4 Medium Potatoes

1.5litres of Vegetable Stock

3 heaped tablespoons of Fresh Cream

1 tbsp of Paprika

Method:
Put half a tablespoon of olive oil in a large pan on medium heat. Add the finely chopped onions and leeks, cook until they are soft, then add the finely chopped potatoes and the paprika. Stir for a few minutes before adding the vegetable stock. Bring to the boil, stirring occasionally, then simmer and cover. Simmer for 20 minutes or until the potatoes are soft. Blend the soup when it has cooled down a little and then add the cream. Serve and enjoy.

Mains 

Vegetarian Chili

Serves 4

Ingredients:

2 Medium sized Sweet Potatoes

Olive oil

1 Red Onion

1 Red Pepper

1 Yellow Pepper

1 Red Chili

2 Garlic Cloves

2 x 400g Four Bean Mix

2 x 400g Tinned Tomatoes.

1 heaper tsp Cayenne Pepper

1 heaped tsp Cumin

Method:
Preheat the oven to 200C. Chop the sweet potatoes into cubes and put on a baking tray, add oil and a sprinkle of Cayenne Pepper and Cumin, put in the oven to roast for 40 minutes. Meanwhile, chop the onions, peppers, garlic cloves and Chili and put in a saucepan with some oil, cook until soft and then add the rest of the spices. Drain the four bean mix and add to the pan, stir for a few minutes before adding the tinned tomatoes. Bring to the boil and then simmer for 20 minutes. Add the sweet potato and stir through. Serve with whole grain rice and enjoy.

Vegetarian Lasagna

Serves 4

Ingredients:

 2 Courgettes

6 small Mushrooms

2 Red Onions

2 Garlic Cloves

250g Split Red Lentils

2x 400g Tinned Tomatoes

500ml Vegetable Stock

Lasagna Sheets

For the cheese sauce:

2 tbsp butter

2 tbsp plain flour

1 cup of milk

250g grated cheese

Salt and pepper

Method:
Add the lentils and vegetable stock to a pan bring to the boil and then simmer for 10 minutes. Add the courgettes to the lentils and simmer until the corgette is cooked. Meanwhile chop the onions, mushrooms and garlic cloves and add to a saucepan with a drizzle of oil cook until soft. Add the lentils and courgette to the veg in the saucepan and stir. Pre heat the oven to 200c. Get an oven proof dish and spoon in half of the mixture and then cover with lasagna sheets, spoon in the other half and cover with lasagna sheets again. Top off with the cheese sauce. Bake for 40-45 minutes until golden. Serve with garden salad and enjoy.

Method for the cheese sauce:

Add the butter to a pan until melted. Turn down the heat and whisk in the flour. Gradually add the milk whilst continuing to whisk. When the texture is consistent slowly stir in the grated cheese. Season with salt and pepper and immediately put on the top layer of the lasagna.

Quinoa, Apricot and Baby Spinach Salad
Serves 4

Ingredients:
1 Cup Quinoa
2 Tbsp Canola Oil
2 Finely chopped Garlic Cloves
½ chopped dried apricots

2 cups  water

1/4 teaspoon  salt

2/3 cup  Lemon juice

1 cup  cherry tomatoes halved

1   small red onion

8 cups  baby spinach

1/4 cup  sliced toasted almonds

 Method:

Toast Quinoa in a dry pan, stirring often for five minutes. Transfer to a sieve and rinse. Meanwhile heat oil in a saucepan over a medium heat add garlic and cook for 1 minute, then add the chopped Apricots and Quinoa, stir often for about 3-4 minutes until the quinoa has turned light and golden. Add 2 cups of water, a pinch of salt, and bring to the boil. Then simmer until the liquid is absorbed for 15-18 minutes. Transfer to a bowl and toss through the lemon juice and let cool. Just before serving, add the halved tomatoes, chopped onion and spinach to the Quinoa and toss thoroughly. Sprinkle with almonds to finish and enjoy!

Desserts 

Apple Pie

Serves 8

Ingredients:

2 Pie crusts

75g sugar

1tbsp butter

1tsp cinnamon

5 Large apples

Method:

Pre heat the oven to 180C. Core and peel the apple and cut into slices, add to a pan with the sugar, butter and cinnamon, simmer until the apples are soft. Line the pie crusts with butter, fill with the apples and put the other crust on top, pinch the edges together and cut some fork holes into the top of the pie. Bake for 40-45 minutes or until golden. Serve with fresh cream or natural yoghurt and enjoy.

 

Banana Cake

Serves 8

Ingredients:

3 Ripe Bananas

150g Self raising flour

150g Sugar

150g Soft Butter

2 eggs

Method:

Pre heat the oven to 180C. Mix together the Sugar and butter in a bowl and then beat in the eggs. Mush up the bananas and add to the mixture, add the flour and stir to a consistent texture. Bake for 40-45 minutes or until the cake is golden and firm to touch. Serve and enjoy. 

Quinoa Cookies

Ingredients:

2 cups cooked quinoa

1/2 cup peanut butter

3 tablespoons Golden syrup

1/4 teaspoon sea salt

3/4 cup rolled oats

1/2 cup chocolate chips

Method:

Preheat oven to 350 degrees. Mix together the Quinoa, peanut butter, golden syrup, salt and oats in a large bowl. Stir in the coconuts and chocolate chips. Mould into cookie shapes about the size of a tablespoon and place on a baking tray. Bake for 20 minutes or until the bottom has browned completely, wait to cool, serve and enjoy!