One Pan Dish

My amazing ‘Sweet Vegetable Cottage Pie’ this is a great vegetarian dish, really simple for anyone to cook for dinner.  I actually topped this off with some mashed sweet potatoes but didn’t take a final picture but here’s what it looked like in the pan.

Ingredients
Olive oil
½ onion finely diced
2 handfuls of lentils
350ml vegetable stock
Canned tomatoes
150g pasta of your choice
½ broccoli cut into small trees
1 carrot grated

Method
1. Heat the oil in the pan and gently fry the onions until slightly soft.

2. Place the potatoes into water to boil for 7 minutes then mash.

3. Once the onions are cooked add the lentils and veg stock, simmer for 10 minutes. Next add the canned tomatoes, pasta and broccoli cooking for a further 5 minutes.

4. Now pour the mixture into an oven dish and sprinkle with the carrot the cover evenly with the mashed sweet potatoes. Bake in the oven for 30 mins!! Yum.

Insta: angelicaa_b ❤

Baked Pasta

I always love pasta and I’ve started eating vegetarian meals more which is good. This meal is so colourful and filled with great nutritious vegetables.

Ingredients
Fusili pasta
1 broccoli
1 tin canned tomatoes
Large handful of peas
Large handful of corn
2 carrots grated
1 tub of ricotta
1 mozzarella ball

Method
1. Cook the pasta (al dente) in boiling salted water. Put a separate small pan to boil and cook the peas and corn.

2. Once everything is cooked put the pasta, tomato sauce, ricotta cheese, broccoli, peas, corn and carrot into a large bowl and mix well.

3. Tip everything into an oven tray and even out, slice the mozzarella ball and cover the pasta.

4. Place in the oven and bake for 30- 40 minutes until slightly golden.

Enjoy this delicious vegetarian meal piping hot, would go nice with some garlic bread!! ;D

Spicy Lamb Kebabs

This recipe is a little different with a Middle Eastern and Caribbean mixture of seasons, these lamb kebab sticks are well seasoned and are perfect for a barbecue especially in this warm weather!! Because of the spiciness they pair well with a plain yogurt dipping sauce. 

Ingredients
½ tsp chilli powder
½ tsp curry powder
½ tsp turmeric
½ tsp garama masala
2 tbsp lemon juice
sprinkle of salt and pepper
4 lamb steaks (diced)

Method

1. Set the oven to gas mark 5 and take out 10 cocktail sticks and put in the oven tray.

2. In a large bowl mix everything together meat and spices and leave to marinade for 30 minutes.

3. Push a few chunks of diced lamb onto each cocktail stick and place in the oven covered with tin foil, cook in the oven for 30 minutes then take off the foil and cook for a further 10-15 minutes until cooked and tender.

– These spicy kebab sticks can be served with rice and a cool yogurt dip.



Spinach Topped Pizza

I think I’ve previously done a post about pizza but this pizza is different because…. it’s got SPINACH on top!! Pizza is one of my favourite meals to make and you can jazz it up with loads of toppings or just keep it simple like I do 🙂 I haven’t really gotten onto the spinach trend in general but thought it would be great to introduce it into my meals through something I actually like such as pizza.

Dough recipe
500g plain flour
300ml warm water
7g dry active yeast
½ tsp salt
2 tbsp vegetable oil

Toppings
200ml Passata (tomato sauce)
2x tinned tuna
Large bag of spinach (washed and wilted)
300g grated mozzarella

Method
Don’t forget to preheat the oven to gas mark 4 and lightly rub oil all over 2 baking trays.

1. Put the yeast into the warm water, mix until dissolved and leave for 15 minutes to be activated. In the meantime in a large bowl place the flour and salt making a well in the centre.

2. After the 15 minutes pour the oil with the yeast mixture and then pour into the flour. Use your hands to combine into a dough then set aside in a warm place for 1 hour until risen.

3. Once risen roll out the dough to your desired thickness (remember it will rise more in the oven) and place on a baking tray.

4. Then of course add the tomato sauce then the other toppings of your choice (I love a little extra cheese) and bake for 25 minutes until the crust is golden.

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I really did enjoy the spinach on the pizza it has a very distinct flavour which I’m still getting used too. When you wilt the spinach down in a pan it’s surprising how much liquid they contain because they are so thin.

Other topping ideas:

Cheddar cheese

Sweet corn

Pepper

Onion

Chicken

Bacon

Cream cheese (instead of tomato sauce)

Olives

Minced meat

Grated carrot

Tomatoes

Chorizo

Pineapple

Broccoli

Beetroot

The list is endless….

Thank You Dinner

I had never actually been to a fine dining restaurant and whenever I do eat out I rarely take pictures of the food so it was a lovely change to be invited by my university for a thank you meal for helping out at the skills show. I was very surprised by how professional the environment was and never expected to have 3 different courses with all the cutlery and wine glasses, it was so cool and we were even treated to champagne on arrival.

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Oh my goodness! I know how rare this may look to some people but it was cooked properly and tasted so delicious and full of flavour especially with the jus.

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I used to think that small meals would never fill me up but after eating the 3 courses I was so stuffed. I was also very grateful to be apart of the event because I really did enjoy myself and it was great to be appreciated by others. There were lots of ingredients on each dish which all complemented each other so well.

Instagram: angelicaa_b

Food for a Feast

Happy Easter Everyone 🙂 hope you all have a great day and eat LOADS of chocolate!

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It wasn’t really a feast just a typical Sunday dinner, most Sundays we eat a large(ish) meal together around the table as a family. I haven’t got any recipes or methods for these foods because there are too many but I’ve put the pictures in order of how I cooked them. I know some people find it daunting cooking for family members as someone always complains about something but as long as the majority turns out okay I’m happy!

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I did gravy too but it didn’t look too appealing on camera and as you can tell I’m still working on my food photography skills and angles. This is all quite a random combination of foods but it tasted delicious and everyone’s belly’s were full which is was good.

 

More food pictures on instagram: angelicaa_b

Chicken with Creamed Leeks and New Potatoes

This was one of my favourite recipes to make and eat, so basic but very tasty minus the creamy leeks :-\ I’m not a big fan of cream but I know it is very appealing to some people.

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Ingredients
50g Pine nuts
100g Breadcrumbs
5g Fresh oregano
2x Chicken breast (butterflied)
2 tbsp Olive oil for flavour
1 Egg
50g Flour
Vegetable oil for frying
250g New potatoes
1/2 Leek (finely sliced)
25g Butter
100ml Double cream
40g Broad beans
5g Fresh tarragon
Salt/pepper optional

Method
1. Wash the potatoes and leeks thoroughly and preheat the oven to gas mark 5.

2. For the crust of the chicken, put the pine nuts into a food processor with the breadcrumbs and oregano. Set aside ready for coating the chicken.

3. Slice the leek into medium sized chunks, then wash the potatoes and place on a oven tray lightly covered with vegetable oil, salt and pepper. Place in the oven for 40- 50 minutes until slightly golden and soft. (Check the potatoes are cooked using a cocktail stick the potatoes should fall off without any force)

4. To butterfly the chicken, place your hand on top of the breast and gently slice down just above the fillet until it opens out like a ‘butterfly’.

5. Put the flour, egg and breadcrumb mix into separate bowls. Take the chicken and evenly cover in each bowl until covered in crumbs, pan fry on both sides for 4 minutes then put in the oven to fully cook for 15 minutes.

6. Whilst the potatoes and chicken are in the oven fry the leeks in the butter until soft, add the double cream, broad beans and tarragon mixing well.

7. Once everything is cooked plate up and enjoy whilst hot.

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*don’t forget you can add salt or any seasonings to the chicken if you want more flavour*

Broccoli Burgers with Rice and Salad

I was even happier with my final super tasty vegetarian main meal! There were only a few adjustments I had to make based on the portion size but other than that it’s similar to the original. These would actually taste pretty good in a burger bun or if make into sausages so they are quite versatile to suit anyone. There has been a limited amount of oils, fats and salt therefore it is very nutritious and also delicious.


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INGREDIENTS QUANTITY
Wholegrain rice 125g
Wild rice 25g
Vegetable oil 4 tbsp
Thyme 2 sprigs
Broccoli 1/300g
Chickpeas 150g
Onion (diced) ½
Egg 1
Breadcrumbs 50g
Dijon mustard 1 tsp
Tomato passata 150g
Vegetable stock 100g
Cucumber 1/3 60g
Watercress 30g
Radishes 8
Plum tomatoes 6

Method

  • Wash off all of the vegetables and set aside. Make 100ml veg stock in a container and set aside.
  • Cut the broccoli into florets and place on a tray in the oven for 15 minutes, until softened.
  • Whilst the broccoli is in the oven finely dice the onion and prepare the salad; get a chopping board and chop the radish and cucumber into quarters and toss together with the plum tomatoes and watercress in a small bowl, set aside in the fridge.
  • Once the broccoli is done place into a blender with the chickpeas, onion, egg, breadcrumbs and Dijon mustard (season now) blend until well combined then put in a bowl.

 

  • Make the broccoli mixture into 6 burger shapes and place on a tray (brush with oil) and put in the oven for 40 minutes, until golden and crispy. Turn over after 20 mins.
  • Next put the rice into a wide pan adding the water, oil and thyme (season now). Bring to the boil then turn down to a gentle heat stirring occasionally.
  • Once the rice and veggie burgers are almost cooked use a small pan to heat the tomato passata and vegetable stock to reduce the consistency, do not boil.

 

  • Toss the salad again with a little oil.
  • Put the rice onto 2 plates with 3 burgers and drizzle with the tomato sauce.
  • Evenly distribute the salad between both plates and serve 🙂

Broccoli Burgers- final

Hope you all enjoy this recipe, it is perfect for dinners, lunches or BBQ parties.

 

 

Risotto

This is a nice recipe for a basic risotto, the sort of meal that is made in a big pot and everyone can just tuck in.

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Ingredients
25ml olive oil
50g butter
50g chopped shallots/ onions
1 garlic clove
100g Arborio rice
50ml white wine
200ml vegetable stock
Salt and pepper (optional)
20g fresh thyme
40g grated parmesan cheese
1 tomatoe

Method
1. Crush the garlic and chop the shallots, make the stock and grate the cheese.

2. Melt the oil and butter in a small pan, add the chopped shallots and crushed garlic. Cook gently without colour for 2-3 minutes, add the rice.

3. De glaze the pan with white wine and continue to cook without colour for a further 3 minutes.

4. Gradually add the stock and leave to simmer at the side of the stove stirring frequently. Keep adding more stock until the rice is cooked.

5. Once all the stock has been absorbed the rice should be al dente. Finally add the thyme and cheese then correct the seasoning. Top with *tomato concasse and a *parmesan cheese crisp.

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*tomatoe concasse: blanch the tomatoe to remove the skin, cut in half and slice out the insides then cut into quarters and finely dice.

*parmesan cheese crisp: grate some of the cheese, arrange into a circle shape and bake in the oven for 10 minutes then take out and leave to cool.

Polenta Cakes with Roasted Vegetables

Polenta is a kind of ground cornmeal that is traditionally used in many foods, with the addition of liquid it thickens up and becomes a much more filling product. This is a great recipe for vegetarians 🙂

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So colourful!!

Ingredients
500ml Vegetable stock
150g Polenta
50g Grated parmesan (we added extra)
2 Eggs
1 garlic clove
20g flat leaf parsley
10g Thyme
3 different coloured peppers
1 Red onion
1 courgette
50ml olive oil
5g dried oregano
Salt (optional)

Method
1. Wash all the vegetables, cut into even sizes and peel the skin off the garlic. Prepare the stock, finely chop the parsley and grate the parmesan.

2. Bring the stock to the boil and then quickly whisk in the polenta until it thickens. Let it cool down slightly before beating in the parmesan and eggs then season with parsley and thyme.

3. Leave to cool in a tray lined with cling film then bake for 15 minutes or until golden.

4. Place the chopped vegetables onto a tray drizzling with olive oil, dried oregano and the crushed garlic. Bake the vegetables for 15 minutes also until they start to brown.

5. They should both be finished at the same time and you can serve it with a simple tomatoe sauce.

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*to be honest some of the vegetables could have been roasted a little longer but that wasn’t a problem*