Breakfast/Brunch/Lunch

Zucchini pancakes

Carrot pancakes

White bean pancakes

Savoury Stuff (Dinners etc)

Miscellaneous

Chicken Involtini (from Kickstarter)

Roasted chicken, potatoes, chickpeas

Burgers

Mexican Corn and Two-Bean Burgers

Falafel Cake

Black Bean Burgers

Greek Zucchini and Feta Patties

Greek-Style Zucchini Fritters

Mexican Bean, potato and corn burgers

Turkey burgers

Black bean and corn burgers

Best Black Bean Burgers

Balls

Turkey Meatballs

Turkey and lentil balls

Meatballs in Red Curry

Italian Beef and Spinach meatballs

Pork and beef meatballs

Baked Falafel Balls

Vegetable Balls

Mini baked spinach and sausage arancini

Chickpea and goat’s cheese fritters

Butternut Squash Balls

Sausages

Curries

Lentil Dal (with vegetables)

Kidney bean and chickpea curry

Chickpea and potato curry

Chillies

One-pot/Bakes/Casseroles

Vegetable bake

Lentils au gratin

Fiesta bean and corn

Pork with chickpeas and tomatoes

Cassava casserole

Cabbage, Bacon, Potato Casserole

Vegetarian lasagne-like layered casserole

Serious Eats Aubergine Parmigiana

Pastas

Spaghetti Omelette

Chorizo and pasta bake

Orzo Risotto with Lemon and Mushroom

Courgette and Ricotta Gnocchi

Ricotta and spinach gnudi

Courgette, carrot, orzo one-pot

Salads

Corn, tomato, courgette salad

Roasted butternut with lime, tahini, spices

New Stuff (Spreadsheet)

Lemon-Feta Chicken & Orzo

Tzatziki Chickpea Salad

Cheesy Potato Frittata

White Chicken Lasagna

Braised Chickpeas with Courgette

Poutine w/ Mushroom

Greek Orzo Salad

Risotto Primavera

Baked Feta Fritatta

Socca

Moroccan Beef Stew

Scottish Sausage

Tattie Scones

Pasta Salad with Sundried Tomato

Rustic French Beef Stew

Scallion Pancakes

Chicken Fried Rice

Lentil Mushroom Stew w/ Parsnip & Butterbean Mash

Mashed Cannelini Beans

Leek & Potato Cakes w/ Mustard Sauce

White Beans w/ Nduja & Spinach

Butternut Risotto

Chickpea, Feta, Orzo Salad

Guacamole

Smoky Cannellini Beans

Sweet Potato Hash

Sweet Potato Cakes w/ Beans & Guacamole

Serious Eats Chilli Sauce (For the below chilli)

Serious Eats Chilli

Chickpea, Beet & Feta Salad

Baked Potato

Fried Egg

Deviled Egg Pasta Salad

Cottage Cheese & Halloumi Fritatta

Sweet Pea Toasts w/ Feta

Cauliflower, Butter Bean, Spinach Dhal

BLT Avocado Brunch Salad

Green Goddess Pasta Salad

Roasted Chickpea & Avocado Salad

White Chili with Chicken

Tuscan-Style Butterbeans

Harrisa Eggs in Goat’s Cheese

Ricotta Gnocchi with Peas & a herbed-lemon butter

Crispy Chili-Lime Chickpea Salad

Afghani Chickpea Curry

Sooji Upma

Balsamic Chicken & Mushroom Skillet

Lentil-Stuffed Courgette

Crisp Roasted Chickpeas (for salad)

Cacio E Pepe Chickpeas

Garlic Parmesan Turkey Meatloaf

Breakfast/Brunch/Lunch

Zucchini pancakes

Ingredients

• 1 large egg
• 1 tbsp olive oil
• 1 tbsp semi-skimmed milk
• 1 tbsp natural yoghurt
• ½ tsp vanilla extract
• 1.5 zucchini (300g) (grated and squeezed)
• 50g wholemeal flour
• 30g plain flour
• ¼ tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg

Process

1. Combine the following ingredients in a bowl:eggs, olive oil, milk/yoghurt (whisked together into a smooth frothy mixture), vanilla extract
2. Stir in zucchini
3. In a smaller bowl, combine all other ingredients
4. Stir dry ingredients into the zucchini batter
5. Pre-heat oven and get a dish ready
6. Melt some butter in a pan
7. Scoop some pancake mix into the pan, cook until bubbles appear on the surface.
8. Flip, cook another minute or two.
9. Put into oven.
10. Repeat until all done!

Breakdown

• 2 portions
• 235 per portion

Rating

• Yes

Carrot pancakes

Ingredients

• 1 large egg
• 100ml semi-skimmed milk
• 1 tbsp natural yoghurt
• 2 tsp vanilla extract
• 50g wholemeal flour
• 30g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tsp cinnamon
• 1 tsp ground nutmeg

Process

1. Combine the dry stuff in a bowl
2. Combine the wet stuff in a bowl. Add the carrot.
3. Combine wet and dry.
4. Pre-heat oven and get a dish ready
5. Melt some butter in a pan
6. Scoop some pancake mix into the pan, cook until bubbles appear on the surface.
7. Flip, cook another minute or two.
8. Put into oven.
9. Repeat until all done!

Breakdown

• 2 portions
• 255 per portion

Rating

• Yes

White bean pancakes

Loosely based on:

Ingredients

• 150g white beans, boiled
• 70g plain flour, sifted
• 1 egg
• 100ml milk
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 1 tsp vanilla

Process

1. Stir together the dry ingredients.
2. Blend the beans with some of the milk.
3. Add the rest of the milk and eggs, pulse until smooth.
4. Stir together all the ingredients.
5. Cook the pancakes.

Breakdown

• 2 portions

Rating

• Quite nice, needed some adjustment (included above) to get the taste right

Savoury Stuff (Dinners etc)

Miscellaneous

Chicken Involtini (from Kickstarter)

chicken involtini

6 chicken breasts

30 sage leaves

30 pancetta slices (bacon if pancetta not available)

flour

white wine

butter

toothpicks

slice each breast in 5 parts, creating pieces that are thin and wide.

put a sage leave at the centre of each piece of chicken, roll on itself, wrap in pancetta and secure with a toothpic and dust with flour on both sides (any flour will do. corn will give a more crunchy feel, brown rice a nuttier flavour, white flour a softer one, ecc)

melt a generous spoonful of butter in a frying pan, put in as many involtini as fit comfortably in the pan, cook for 2 minutes, add 1/2 glass of white wine, salt and pepper. turn the involtini upside down and cook until there are golden marks on the pancetta and on the edges of the chicken. put in the serving plate or in a metal tin if you need to keep them warm for later and pour the jus in a container.

wipe the pan clean if necessary and repeat until you'll have cooked all the involtini.

to make more jus

1 spoonful butter

3 sage leaves

1 teaspoon flour

1/2 glass white wine

melt the butter and golden the sage leaves in a pan. add the flour and stir until it starts bubbling again. then add the wine and let reduce until it reaches the desired consistency.

Roasted chicken, potatoes, chickpeas

Ingredients

• 420g chickpeas
• 800g potatoes
• 6 chicken breast portions
• 1 bulb garlic
• 125ml lemon juice
• 1 tsp light brown sugar
• 50g greek yoghurt.
• 1 tbsp olive oil
• 1 tsp harissa
• 1 tsp umami
• ½ tsp chili flakes
• 1 tbsp tomato paste
• 1 tsp salt/pepper

Process

1. Place all of the ingredients in a bag or bowls, get the marinade going!
2. Leave for 24 hours, mixing/turning regularly.
3. Cover with foil, cook for 1 hour at 200C
4. Remove the foil, cook for a further 15 minutes.

Breakdown

• 8 servings, 338 per

Thoughts

• The marinade was nice but could do with more flavour - more harissa and spices maybe?
• Quite a lot of stuff, hard to get the marinade properly covering everything.
• The chicken was a little bit dried by the end of the cooking, but the potatoes and chickpeas were perfect.

Rating

• Definitely (with tweaks)

Burgers

Falafel Cake

Ingredients

• 6 cloves garlic, minced
• 70g (2 tbsp) dijon mustard
• 6 tbsp lemon juice
• 6 tsp cumin seed
• 4 tsp ground cumin
• 4 tsp ground coriander
• 2 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 20g fresh parsley, blended
• 20g fresh coriander, blended
• 20g (1 bunch) scallions, blended
• 1 red onion
• 80g wholewheat flour
• 45g sesame seeds
• 4 cups cooked chickpeas (roughly 2 cups dried)
• 1000g sweet potato

Process

1. Soak the chickpeas overnight, cook as directed.
2. Spread the cubed sweet potato onto a baking sheet and bake for 30 minutes at 180C. Allow to cool.
3. Add to a bowl, mix together: sweet potato, chickpeas, garlic, mustard, lemon juice, cumin seed, ground cumin, ground coriander, paprika, salt, pepper, cayenne
4. Mash together/blend until well combined.
5. Add the fresh parsley, coriander, scallions and red onion, mix until everything is combined.
6. Add the wholemeal flour, stir well to combine.
7. Shape into 8 large patties.
8. Sprinkle with sesame seeds and press the seeds into the patties.
9. Place on baking sheet, bake for 20 minutes at 180C flipping halfway through.

Breakdown

• 8 portions, 235 calories per portion

Rating

• Definitely

Mexican Bean, potato and corn burgers

Ingredients

• 200g potato
• 360g sweet potato
• 2 red onions
• 350g sweetcorn
• 45g porridge oats
• 566g cooked black beans
• 566g cooked kidney beans
• 566g cooked borlotti beans
• 240g salsa (1 container of old el paso)
• 6 garlic cloves
• 6 chillis
• 3 tsp cumin
• 3 tsp ground coriander
• 3 tsp mixed herbs
• 1.5 paprika
• 3 tsp chilli powder
• 2 tsp coriander leaves

Process

1. Cook the beans, potato, sweet potato, sweetcorn.
2. Fry the onions, chillis, garlic
3. Blend ½ of the beans, mash into the potato and sweet potato
4. Mix everything else together.

Breakdown

• 12 portions, 291 per portion

Rating

• Definitely

Turkey burgers

Adapted from

Ingredients

• 1.3kg lean turkey mince
• 120g breadcrumbs
• 2 eggs
• 2 onions
• 8 garlic
• ½ cup natural yoghurt
• 1 tsp salt
• 1 tsp pepper
• 2 tsp ground cinnamon
• 2 tsp ground coriander
• 1 tsp chilli flakes
• 2 tsp parsley
• 2 tsp sage
• 2 tsp wholegrain mustard
• 200g mushrooms

Process

1. Fry the onions, garlic, mushrooms
2. Mix the herbs/spices/mustard with the fried stuff, add the breadcrumbs and egg.
3. Mix all together with the turkey.
4. Grill for 5 mins each side.

Breakdown

• 10 portions, 271 per portion

Rating

• Definitely

Black bean and corn burgers

Ingredients

• 1 onion
• 2 cloves garlic
• 1 tbsp olive oil
• 2 chilis
• 630g black (and/or pinto) beans
• 2.5 tsp cumin
• 1.5 tsp paprika
• 1.5 tsp chili powder
• 2 tsp salt
• 2 tsp pepper
• 2 tbsp chili paste (or equivalent something else)
• 100g oats
• 175g sweetcorn
• 300g sweet potato

Process

1. Saute the onion, garlic, chilis.
2. Boil the sweet potato (25 mins) and the sweetcorn.
3. Add everything else to the pan down to and including the chili paste, mix everything through until warm.
4. Blend the oats.
5. Mix everything together in a bowl.

Breakdown

• 6 portions

Rating

• Definitely

Best Black Bean Burgers

Ingredients

• 1200g cooked black beans
• 500g potato, cubed and boiled
• 2 onions
• 1 green pepper
• 6 cloves garlic
• chipotle paste
• chilli sauce
• 150g feta
• 60g light mayo
• 3 eggs
• 225g breadcrumbs
• salt/pepper
• 2 tsp cumin
• 2 tsp dried coriander
• handful of fresh coriander

Process

1. Roast the cooked beans on a tray in the oven at 180C for 20 minutes
2. Fry the onion and pepper, 5 minutes
3. Add the garlic and fry for 2 minutes.
4. Add the chipotle and chilli sauce, 30 seconds.
5. Blend the beans, feta and coriander.
6. Combine everything together in a bowl.
7. Form into balls, bake and grill to finish.

Breakdown

• 12 portions

Rating

• Definitely

Balls

Turkey and lentil balls

Adapted from

Ingredients

• 340g extra lean turkey mince
• 43g dried lentils
• 80ml water
• 1 courgette, grated
• ½ carrot, grated
• 3 garlic cloves
• 2 scotch bonnet chillis
• 1 tsp parsley
• 1 egg
• 80g breadcrumbs
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp salt
• 1 tsp pepper
• ½ tsp oregano
• 1 tsp cumin

Process

1. Cook the turkey mince in the pan. Add the garlic and chillies, cook a bit more.
2. Mix all the ingredients in a bowl until the spices are well mixed through the meat etc.
3. Shape into balls.

Breakdown

• 4 portions, ~ 250 calories per portion

Thoughts

• Even better than the standard turkey meatballs above
• Could use even more lentils to bulk these out a bit more.

Rating

• Definitely

Meatballs in Red Curry

Ingredients

Meatballs:

• 1 kg extra lean beef mince
• 2 onions
• 6 cloves garlic
• 3 eggs
• 6 chillis
• ¼ tsp ginger
• 3 tsp cumin
• 4 tbsp fresh coriander
• salt/pepper

Curry:

• 1 onion
• 8 cloves garlic
• 4 tbsp curry powder
• 4 tsp ground coriander
• 4 tsp ground cumin
• 5*400g cans chopped tomato
• 500g greek yoghurt
• 300ml water

Process

1. Put all of the meatball ingredients into a blender, blend to a coarse paste.
2. Shape into ~50g balls - should have approx 30.
3. Put on a plate, cover and chill in the fridge for 30 mins.
4. Fry the onion and the garlic and then the spices.
5. Add the tomatoes and water. Bring to the boil, then hold at simmering point.
6. Add all the meatballs, cover, simmer for ~30-35 minutes until the meatballs are cooked through.
7. Remove the meatballs from the pan.
8. Add the yoghurt to the saucepan, heat through gently, then pour over the meatballs.

Breakdown

• 8 portions - roughly 3.5 meatballs per portion, 330ml curry.
• ~300 calories per portion.
• approx £16.385

Thoughts

• Delicious!
• Can substitute pork for beef in meatballs
• Can bake the meatballs for 15-20 minutes first to stop them dissolving.

Rating

• Definitely

Italian Beef and Spinach meatballs

Alternatives

Ingredients

• 1 kg extra lean beef
• 1 tbsp oil
• 550g spinach
• 120g breadcrumbs
• 2 eggs
• 2 cloves garlic
• 2 tsp dried parsley
• 100g pecorino romano
• 6 chillis
• ½ tsp nutmeg
• ½ tsp chili powder
• salt/pepper

Process

1. Chop the spinach in a food processor. Squeeze well.
2. Combine all of the ingredients (except oil) in a bowl, mixing well until thoroughly combined
3. Measure out balls approx 30g each
4. Add oil to a large frying pan and heat on low.
5. Add as many meatballs that will fit, cook on low while turning often until the centers are cooked through.
6. Place on paper towels to take the excess oil.

Breakdown

• 55 meatballs, 45 calories per meatball, therefore ~11 servings

Thoughts

• spice them up a bit!
• some other options:

Rating

• Definitely

Chickpea and goat’s cheese fritters

Based on

Ingredients

• 4 shallots
• 6 cloves garlic
• 630g cooked chickpeas
• 150g plain white flour
• 3 eggs
• 1 tsp baking powder
• salt/pepper to taste
• handful fresh coriander
• 2.5 tsp cumin
• 2.5 tsp turmeric
• 200g goat’s cheese

Process

1. Fry the shallots and garlic, put in a bowl
2. Blend the chickpeas, put in a bowl
3. Add all of the other ingredients except the goat’s cheese, mix well.
4. Add the goat’s cheese, mix until combined.
5. Make into balls.
6. Bake for 30 minutes at 160C.

Breakdown

• 33 balls, approx 77 per ball.

Thoughts

• Very nice.
• Careful with how hard the outside of them are.

Rating

• Yes

Curries

Lentil Dal (with vegetables)

Approx ~£12 for batch

Ingredients

• 1 onion
• 50g celery
• 5 cloves garlic
• 2 bell peppers
• 2 chillies
• 2 spring onions
• 1 tsp ginger
• 1.25 tsp curry powder
• 1 tsp coriander
• 1/2 tsp garam masala
• 1/8 tsp chili flakes
• 1 jug chicken stock
• 125g red lentils
• 200g spinach
• 500g carrot
• 250g potato
• 400g tin chopped tomatoes
• 100ml coconut milk
• some fresh chopped coriander

Process

1. Heat the onion and garlic in the pot until browned
2. Add the peppers, chili, spring onion, celery
3. Add a little chicken stock
4. Add the mix of all of the spices (except the fresh coriander)
5. Mix together well then put aside
6. Add the carrots to the pot with more chicken stock
7. Add the potatos, cook for ~10 minutes
8. Add back the spice mix, the spinach, lentils, chopped tomatoes, coconut milk
9. Simmer for 30 minutes
10. Add the fresh coriander
11. Simmer for another 15 minutes

Breakdown

• 4 portions, 326 calories per portion

Thoughts

• Mushrooms

Rating

• Definitely

Kidney bean and chickpea curry

Ingredients

• 1 onion
• 6 cloves garlic
• 3 chillis
• ½ tsp ginger
• salt/pepper to taste
• 2 tins chopped tomato
• 1.5 tbsp ground coriander
• 1.5 tbsp ground cumin
• 1260g kidney/borlotti beans
• 200g chickpeas
• 800ml light coconut milk
• 4 tsp garam masala
• 30ml yoghurt

Process

1. Fry the onions for a few minutes
2. Add the garlic, ginger, chillis, fry some more
3. Add the ingredients down through the chickpeas, cook for 10 minutes.
4. Add the remaining ingredients, cook some more.

Breakdown

• 8 portions.

Thoughts

• Very nice, and flexible - can add any kind of beans etc..

Rating

• Yes.

Chickpea and potato curry

Based on

Ingredients

Spice Mix

• 1 clove garlic, diced
• 1 tsp peppercorns
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds

The rest

• 500ml chicken stock
• 750g potatoes, cubed
• 170g carrots, cubed
• 800ml chopped tomatoes
• 400ml coconut milk
• 335g chickpeas, boiled
• 2 tbsp tamarind paste
• 1 tbsp honey
• 2 slices bread (80g)
• 1 tsp basil
• 1 tsp salt

Process

1. Grind the spice mix to a paste, then fry for 30 seconds in a little oil.
2. Add the stock, potatoes and carrots, simmer for 5 minutes.
3. Add the tomatoes, coconut milk, chickpeas, tamarind, honey, simmer for 10 minutes.
4. Add the bread, basil and salt, simmer until the vegetables are done and the sauce has thickened.

Breakdown

• 7 portions

Thoughts

• Really tasty comfort food.
• Could add some chili paste to give it some heat, if desired.

Rating

• Definitely.

Chillies

One-pot/Bakes/Casseroles

Vegetable bake

Ingredients

• 1 large potato
• 1 large onion
• 4 cloves garlic
• some chillis
• 2 carrots
• 2 courgettes
• 500ml vegetable stock
• 1 can chopped tomatoes
• ½ tsp salt
• 1 tsp pepper
• 1 tsp rosemary
• some kale
• some parmesan

Process

1. Dice the potato and carrots. Roast in a tray with some rosemary at 180C for 25 minutes.
2. Chop the courgette, add to the stuff being roasted for approx 10 mins.
3. Boil the kale for approx 8 mins.
4. Fry the onion, garlic, chillies until softened.
5. Add everything to a saucepan, boil for a bit. When most of the liquid is gone, mash everything up.
6. Put in a baking dish, add some parmesan on top, bake for 10-15 minutes.

Breakdown

• 2 portions

Thoughts

• Was excellent

Rating

• Definitely.

Lentils au gratin

Ingredients

• 2 onions
• 4 garlic
• 4 chillies
• 2 tsp oil
• 400g carrot, grated
• mushrooms (optional)
• 800ml vegetable stock
• 160g lentils
• 2 bay leaves
• ¾ tsp salt
• 2 tsp pepper
• 2 tsp wholegrain mustard
• 25g breadcrumbs
• 80g grated cheddar

Process

1. Fry the ingredients down to and including the mushrooms
2. Add everything down to the bay leaves to a pot, simmer for 30-40 minutes.
3. Add the salt/pepper/mustard
4. Put in a baking dish, top with the breadcrumbs and cheddar
5. Bake for 30 mins at 180C

Breakdown

• 4 portions

Thoughts

• Was excellent

Rating

• Definitely.

Fiesta bean and corn

Ingredients

• 2 onions, minced
• some chillis/jalapenos
• 3 cloves garlic
• 900g (uncooked weight) kidney beans, drained
• 400g sweetcorn
• 2 tins (800ml) chopped tomatos
• 1 tsp chilli powder
• 1 ½ tsp salt
• 1 tsp cumin
• 1 tsp pepper

Process

1. Saute the onions, chillis, garlic
2. Stir all of the other ingredients together, then add to the sauteed mix and simmer for 30 minutes.

Breakdown

• 8 portions

Thoughts

• Was excellent

Rating

• Definitely.

Pork with chickpeas and tomatoes

Vaguely based on:

Ingredients

• 1 tbsp oil
• 1 onion
• 1 kg pork mince
• 8 cloves garlic
• juice of 2 lemons plus some more
• 3 tsp cayenne pepper
• 680g chickpeas
• fresh parsley
• 2 cans chopped tomatoes
• some chilis
• paprika
• 1 tbsp marmite

Process

1. Cook the onions and mince in the pan.
2. Add the garlic, chillis, cook a bit more.
3. Add the herbs/spices, cook some more.
4. Add the chickpeas and tomatoes, simmer for 20 minutes.

Breakdown

Thoughts

• Would be a really good wrap/tortilla filling

Rating

• Yes.

Cassava casserole

Ingredients

• 530g cassava (1), peeled, chunked, boiled with 1.5 tsp salt for 15-20 minutes.
• 60g chorizo
• 80g ham
• 400g chopped tomatoes
• 3 scallions, chopped
• ½ tsp cumin
• 1 tsp pepper
• 1 tsp salt
• 60ml double light cream
• 95g mozzarella
• 55g cheddar

Process

1. Boil the cassava until it’s a good texture.
2. Fry the chorizo, scallions, ham.
3. Put everything except the cream and cheese into a pot, simmer for 10 minutes.
4. Add the cream and cheese, mix for a few minutes.
5. Done!

Breakdown

• 6 portions

Thoughts

• Overall very very nice!
• The chorizo and ham were probably unnecessary - not much flavour from the chorizo could be tasted.
• Using chicken breasts instead would probably work very well!
• The mozzarella isn’t necessary, cheddar would be quite fine.

Rating

• Yes.

Cabbage, Bacon, Potato Casserole

Ingredients

• 940g potato, cubed
• 4 slices bacon
• 1 onion
• 3 cloves garlic
• 640g cabbage (one decent-size head), sliced
• 2 tbsp vinegar
• salt, pepper
• ¼ cup fresh parsley
• 30ml cream
• 90ml milk
• 50g breadcrumbs
• 60g cheddar

Process

1. Simmer the potatoes for 8 minutes until firm-tender
2. Cook the bacon.
3. Leaving the fat in the pan, saute the onion, garlic, cabbage at medium-high heat, stirring regularly, for about 12 minutes.
4. Add the vinegar to the pan, then the potatoes.
5. Season with salt/pepper
6. Add all the ingredients to the pan except the cheddar.
7. Pour into the large casserole dish.
8. Top with the cheddar.
9. Bake at 190C for 20 minutes with tinfoil on, then a further 20 minutes without.

Breakdown

• 8 portions (I think)

Thoughts

• Nice

Rating

• Yes.

Vegetarian lasagne-like layered casserole

Ingredients

Sauce

• 4 cloves garlic
• 300g mushrooms
• ½ tsp cinnamon
• 1 tsp dried coriander leaves
• 2 tsp salt
• ½ tsp pepper
• 2 tsp basil
• 1200ml tomatoes
• 150ml tomato paste
• 1 tsp chilli flakes
• 100ml vegetable stock
• 1 tsp thyme
• 2 bay leaves

Potato layer

• 1kg sweet potato (3 large), thinly sliced
• 1.5 tbsp oil
• 2 tsp salt
• 2 tsp pepper
• 2 tsp dried coriander leaves

Spinach layer

• 3 shallots
• 300g spinach
• 4 cloves garlic
• 30ml water (or as much as needed to not have things burn)

Cheese mix layer

• 100g cheddar, grated
• 500g cottage (or ricotta) cheese
• 1 egg

Parmesan layer

• 100g parmesan, grated

Process

Sauce

1. Saute all the ingredients up to and including the basil
2. Add the remaining ingredients, slowly simmer for 50-60 minutes stirring occasionally.

Potatoes

1. Toss the potato slices in the oil and herbs.
2. Roast for 20 minutes at 210C

Spinach

1. Saute the shallots and garlic, then add the spinach.

Cheese mix

1. Whisk the ricotta, cheddar and egg.

Assembly

1. Using the large dish, layer as follows:
   1. ricotta
   2. parmesan
   3. spinach
   4. sauce
   5. potato
   6. ricotta
   7. spinach
   8. sauce
   9. parmesan
2. Bake, covered, for 30-35 minutes at 190C. Uncover and bake for a further 5 minutes.

Breakdown

• 8 portions (I think)

Thoughts

• Nice

Rating

• Yes.

Serious Eats Aubergine Parmigiana

Ingredients

Aubergine Layers

• 625g Aubergine (2 good-sized)
• 30g flour
• 2-3 eggs
• 5+ slices bread
• 35g parmesan
• 2 tbsp oil

Filling

• 4 tsp butter
• 4 cloves garlic
• 3 tsp oregano
• ½ tsp red chilli flakes
• 1.2L chopped tomatoes
• 1 onion (NOTE: this doesn’t actually stay in the final product, I did it wrong first time)
• parsley
• basil

Topping

• 75g parmesan
• 100g cheddar (pref. mozzarella)

Process

Aubergine

1. Slice the aubergines lengthwise into ½ inch slices
2. Cover a baking tray with double layer of paper towels
3. Spread the slices on top.
4. Cover with another double layer of paper towels
5. Press down with the second baking tray.
6. Put the whole thing in the oven for 30 minutes at 190C.
7. Remove, press each slice between paper towels until compressed.
8. (make sure the filling is on the go at this point)
9. Prepare three bowls:
   1. flour
   2. eggs + 1 tsp salt
   3. parmesan, homemade panko breadcrumbs and 2 tsp oregano
10. Dredge each slice of aubergine in flour, then egg, then breadcrumbs, then set aside.
11. Heat 30ml oil to 190C in the pan.
12. Add 3-4 slices aubergine into the oil.
13. Cook on one side for 2 minutes, then on the other for about 90 seconds.
14. Remove and dry quickly with paper towels, then season with salt.

Filling

1. Heat the butter in a pan.
2. Add the garlic, oregano and chili flakes - 2 minutes.
3. Add tomatoes, onion, 3 tbsp each of fresh parsley and basil.
4. Bring to a simmer then cook on low until reduced by half - about 1 hour.
5. Stir in 3 tbsp more of fresh parsley and basil.
6. Add 1 tsp salt.
7. Set aside.

Assembly

1. Medium pyrex dish.
2. Spread ⅓ of the sauce on the bottom
3. Do twice:
   1. Add ½ of the aubergine
   2. Add ⅓ of the sauce
   3. Add ½ of the parmesan/cheddar mix
4. Cover with foil, bake at 190C for 20 minutes.
5. Remove foil, continue for another 20 minutes.
6. Sprinkle some parmesan over the top.

Breakdown

• 8 portions (although may want to re-do numbers next time as this may be an overestimation)

Thoughts

• Amazing, and the homemade breadcrumbs are very important.

Pastas

Spaghetti Omelette

Ingredients

• 2 tbsps olive oil
• 1 garlic clove, crushed
• 2 courgettes, grated
• 2 tbsp chopped parsley
• 300g fresh cheese sauce
• 200g cooked spaghetti
• 2 eggs
• 2 reduced fat sausages
• mushrooms

Serves 4

Process

1. Heat half the oil on a frying pan, add the sausages and cook for 3-4 minutes
2. Add the garlic. Cook for 2-3 minutes until softened.
3. Add the mushrooms to the pan for another 2 minutes
4. Add the grated, strained courgette and cook for a further 3-4 minutes
5. Put the contents of the frying pan into a very large bowl
6. Stir in the parsley, cheese sause, spaghetti, seasonings (chili, pepper etc)
7. Beat the eggs and stir in
8. Heat remaining oil in frying pan and tip in spaghetti mixture
9. Cook over a medium heat for 5 minutes (until almost set)
10. Ideally transfer to grill to finish for 2-3 minutes, alternatively use another frying pan to flip it and continue frying

Breakdown

• 4 servings
• 354 calories per serving

Rating

• Yes

Chorizo and pasta bake

Ingredients

• Section 1:
  • 4 bacon
• Section 2:
  • 1 tbsp butter
  • 1 onion
  • some chillis
  • 3 cloves garlic
  • pepper, salt
  • mushrooms (as many as desired)
• Section 3:
  • 200ml chopped tomatoes
  • 120g chorizo
• Section 4
  • 2 tsp chilli powder
  • 1 tsp pepper
  • ½ tsp rosemary
  • 1 tsp basil
  • 1 tsp paprika
  • ½ tsp salt
• Section 5:
  • 200ml light double cream
  • 1 tbsp sundried tomato paste
  • 60g parmesan
• Section 6:
  • 300g dried pasta, cooked
• Section 7:
  • 30g parmesan
  • 65g breadcrumbs

Process

1. Fry the bacon.
2. Saute section 2, onions and mushrooms first then the garlic and chillis.
3. Add section 3, simmer for 5 minutes.
4. Add section 4, cook for a further 5 minutes.
5. Stir in section 5, cook for 5 minutes.
6. Stir in the cooked pasta, cook on high for 1 minute.
7. Place in a large dish, cover the top with section 7.

Breakdown

• 8 portions

Thoughts

• Make sure to chop the onions fine enough for Erin.

Rating

• Definitely.

Orzo Risotto with Lemon and Mushroom

Ingredients

• 1.5L chicken stock
• 90g butter
• 370g mushrooms
• 1 onion, minced
• 2 cloves garlic, minced
• 340g orzo
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp thyme
• salt/pepper
• 125ml light cream
• 60g parmesan

Process

1. Heat the butter in a saucepan over medium-high heat. Add the mushrooms and cook until golden (5-7 minutes). Transfer the mushrooms to a bowl and set aside.
2. Add the onion and garlic to the saucepan, cook for 3 minutes.
3. Add the orzo, zest, thyme, salt, pepper; cook 2 minutes.
4. Add the stock ~100ml at a time, cooking until each addition is absorbed before adding the next amount.
5. Cook, stirring often, until all the liquid is used and the orzo is tender - roughly 30 minutes.
6. Add the cream and cook for approx 3 more minutes.
7. Remove from heat, add the mushrooms, lemon juice, parmesan, salt, pepper.

Breakdown

• 7 portions @ 340

Thoughts

• Good base for a lot of different types of risotto.

Rating

• Yes

Courgette and Ricotta Gnocchi

Ingredients

• 430g zucchini, grated and drained with 1 tbsp salt
• 2 tsp dried basil
• 2 tsp lemon zest
• 375g ricotta
• 2 egg yolks
• 30g parmesan
• ½ tsp pepper
• 125g white flour

Process

1. Mix the zucchini and salt, drain in a colander for 20 minutes and then squeeze out
2. Mix all of the ingredients with enough flour to form a not-too-sticky dough
3. Divide the dough and roll into 1-inch thick strings, slice into 1-inch pieces
4. Cook in boiling water until it floats (takes about 5 minutes), then remove.

Breakdown

• 4 portions, 306 calories per portion

Thoughts

• Goes really well with tomato-based sauce

Rating

• Yes

Ricotta and spinach gnudi

Ingredients

• 300g spinach
• 250g ricotta
• 130g parmesan
• 3 eggs
• salt/pepper to taste
• ¼ tsp nutmeg
• 150g plain flour
• small bunch of fresh parsley
• 2 tsp sage
• 60g butter (for frying)

Process

1. Combine the ricotta, spinach, parmesan and egg yolks in the blender.
2. Add salt/pepper/nutmeg.
3. Stir in the flour.
4. Roll into balls (~35g). Cook in salted boiling water until they rise to the top - 3-5 minutes.
5. Melt the butter in the pan, add the sage and parsley. Fry each ball for 2-3 minutes.

Breakdown

• 38 balls at 56 each.

Thoughts

• Very good, easier than gnocchi.

Rating

• Yes

Courgette, carrot, orzo one-pot

Heavily adapted from:

Ingredients

• 1kg courgette, grated and squeezed out
• 350g carrot, grated
• 325g orzo
• 1 onion
• 4 cloves garlic
• 3 tbsp flour
• 1.5L stock
• 100g parmesan
• salt/pepper
• 70g breadcrumbs
• 100g goats cheese
• chilli powder
• parsley

Process

1. Mix the grated courgette and carrot through with 2 tsp of salt. Set aside.
2. Cook the orzo in 1L of the stock for a little bit less than its cooking time.
3. Fry the onions.
4. Stir in the vegetables and garlic. Cook for 5-6 minutes.
5. Sprinkle in the flour and breadcrumbs, cook for 2 minutes.
6. Stir in 500ml of stock, simmer for a couple of minutes.
7. Add the orzo and goats cheese and the herbs and spices, simmer until it’s done!

Breakdown

Thoughts

Rating

• Yes

Salads

Corn, tomato, courgette salad

Ingredients

• 2 courgettes, sliced/quartered
• 475g sweetcorn
• 100g radishes, chopped
• bunch of cherry tomatoes
• ½ cup coriander leaves
• ½ cup diced scallions (approx 4 scallions)
• 100g greek yoghurt
• 60g parmesan
• 2 tbsp olive oil (for frying)

Process

1. Heat 1 tbsp oil until it smokes.
2. Fry the courgette - 1 minute without stirring, then toss and 2 minutes more. Add salt and pepper and transfer to a bowl.
3. Heat the remaining 1 tbsp oil until it smokes.
4. Fry the corn - 2 minutes without stirring, until charred, then toss and char again. Repeat until charred on multiple surfaces, approx 10 mins total. Season with salt and pepper and add to the bowl.
5. Add everything else to the bowl, toss well, serve.

Breakdown

• 4 portions

Roasted butternut with lime, tahini, spices

Ingredients

• 590g peeled and cored squash (one small squash)
• ½ tsp salt
• 1 tsp cardamom
• ½ tsp cloves
• ½ tsp cinnamon
• 2 limes
• 1 tbsp oil
• 60ml greek yoghurt
• 20g tahini
• 15ml water
• 1 finely chopped green chilli
• fresh coriander leaves

Process

1. Cube the squash.
2. Toss with a little olive oil and spices.
3. Roast at 200C for 15 minutes.
4. Juice the limes.
5. Combine the juice, yoghurt, tahini, water, pinch of salt.
6. Finely chop the now-peeled limes.
7. Toss the roasted squash with the rest of the prepared ingredients.

Thoughts

• Very nice, filling.

Breakdown

• 2 small-ish portions.

New Stuff (Spreadsheet)

Lemon-Feta Chicken & Orzo

Process

Chicken

1. Chop the chicken, add the herbs and spices to the chicken, toss well.
2. Cook in a large skillet over medium heat; leave to cook one side undisturbed for 3-4 minutes, then toss and another 3-4 minutes.
3. Set aside.

Orzo

1. Add onion, salt, pepper, cook for 4-5 minutes
2. Add the chopped courgette, another 3-4 minutes
3. Stir in the orzo, cook for 1-2 minutes
4. Add the stock, bring to a boil, cover and simmer. Simmer until the orzo is al dente, 12-15 minutes.

Feta

1. Mix the feta with the herbs and lemon zest / juice

Combine

1. Stir the spinach into the orzo, simmer for 2 minutes. Add the chicken, stir until it’s warm.
2. Serve and top with the feta.

Tzatziki Chickpea Salad

Process

1. Grate the cucumber then squeeze
2. Make the sauce by mixing the yoghurt with the cucumber, garlic, dill, lemon juice and zest, then season with salt and pepper
3. Toss the sauce with the rest of the ingredients

Cheesy Potato Frittata

Process

1. Boil the potatoes until tender
2. Layer the potatoes at the bottom of the dish
3. Fry the pancetta, add the onion and sliced leeks, cook for 5 minutes
4. Whisk together the eggs and creme fraiche, season with salt and pepper.
5. Add the cooled leek & bacon mix, then the cheese.
6. Pour the egg mix over the potatoes
7. Cook for 30 minutes at 160C

White Chicken Lasagna

Process

1. Ricotta Mixture
   1. Mix all together, set aside
2. Sauce
   1. Cook the onion and garlic.
   2. Stir in the flour/spice mix, cook until it starts to brown.
   3. Pour in the stock, whisk with the flour until combined
   4. Add the cream and cheese, stir to combine.
   5. Add the chopped spinach, stir to combine.
   6. Set aside
3. Assembly
   1. 3x:
      1. Sauce (1/4)
      2. Pasta
      3. Ricotta (1/3)
      4. Chicken (1/3)
   2. Sauce (1/4)
   3. Mozzarella
4. Bake for 30 minutes at 180C

Braised Chickpeas with Courgette

Process

1. Quarter the courgette
2. Put all the braising ingredients in the pot. Bring to a simmer, cover with a lid. Cook for 15 minutes, then remove the lid and cook for a further 30 minutes. Stir rarely. Most liquid should be gone in the end.
3. Remove from heat, stir in the pesto
4. Mix through the mozzarella (or ricotta) - but only the amount used for the current portions, reserve to be added for serving for next-day portions
5. Serve topped with some parmesan and pepper flakes

Poutine w/ Mushroom

Process

1. Mushroom sauce
   1. Saute the mushrooms until they start to release (but don’t cook away all the juices)
   2. Sprinkle in the flour, whisking to coat the mushrooms
   3. Add the garlic, vinegar, thyme, sage, worcestershire sauce, stir to combine
   4. Add the stock, cook on medium-low until a creamy gravy forms.
2. Cheese curds, top with the hot gravy.

Greek Orzo Salad

Process

1. Cook the pasta
2. Combine the dressing ingredients
3. Stir in the quartered cucumber, tomatoes, feta

Risotto Primavera

Process

1. Cut the asparagus into 1-inch pieces
2. Onion, garlic, then rice and stir. Add the wine, then the stock.
3. When the rice is al dente add the courgette, peas, asparagus, little more salt.
4. Remove from heat, stir in the basil and parmesan.

Baked Feta Fritatta

Process

1. Use a circular pie dish
2. Put the block of feta in the middle

Socca

Process

1. Use the 9” cast iron
2. 14 minutes

Moroccan Beef Stew

Process

1. Season the beef with salt. Cook until well browned on all sides (8-10m). Set aside.
2. Reduce heat, add onion, cook until softened
3. Add the garlic, tomato paste, ras el hangout; cook 1-2 minutes
4. Return the meat, add the stock, salt and honey, stir to combine.
5. Add the tied bundle of coriander, increase to medium-high and bring to a boil. Cover, reduce to low and simmer for approx 2.5 hours (until beef is tender).
6. Stir in the greens and chickpeas; add a little more liquid if necessary. Cover again and simmer until the greens are tender - 15-20 minutes.
7. Remove from heat, remove the coriander bundle. Season to taste with salt, skim any excess fat.

Scottish Sausage

Process

1. Place the ingredients in a bowl and mix well.
2. Line a small loaf tin with clingfilm, transfer the meat mix to the tin and press down so that it’s tightly packed.
3. Cover the top
4. Chill in the fridge overnight
5. Cut into slices

Tattie Scones

Process

1. Cook the potatoes for approx 10 minutes - or until cooked through
2. Mash well, then add the butter, salt and flour. Mix well.
3. Chill in the fridge for 1 hour.
4. Roll out the mixture to a large rectangle, cut into squares.
5. Back in the fridge for 1 hour
6. Dry-fry to golden brown each side.

Pasta Salad with Sundried Tomato

Process

1. Cut the asparagus into thirds
2. Cube the cheese
3. Cook the pasta as directed - add the asparagus when the pasta has 3 minutes left and then drain them together.
4. Mix everything together.

Comments

Nothing special, was fine without being notable.

Rustic French Beef Stew

Process

1. Prep:
   1. The onions (ideally pearl/sweet small onions, but alternatively shallots) should be peeled but still chunky
   2. The mushrooms, ideally button, should be quartered
   3. The parsley gets added as a bouquet garni
2. Crisp the pancetta, then remove
3. Brown the beef, then remove
4. Add the onion, then the garlic, cooking until fragrant
5. Deglaze with the brandy
6. Add back the meat, add the wine, stock, tomato paste, bouquet garni and /bay leaves.
7. Cook in the oven at 160C (or just leave on the hob on low) for 150 minutes, adding water back when necessary.
   1. Add the potatoes and carrots after 90 minutes
   2. Add the mushrooms and pearl onions after 105 minutes
8. Mash the butter and flour together into a paste and whisk through, then done.

Comments

Scallion Pancakes

Process

1. Mix the flour with boiling water. Knead in the stand mixer for 3 minutes (should be a smooth ball), cover and let sit for 15 minutes.
2. Make the paste - melt the butter, mix well together.
3. Roll out the dough into a large thin rectangle. Brush the paste - may need to be re-melted - across the entirety.
4. Sprinkle the scallions.
5. Roll the tough tightly from the short end. Cut into four equal pieces, roll each into a ball and flatten into 5” discs.
6. Let them rest for 5 minutes.
7. Heat the pan until medium. Cook the pancakes for approx 5 minutes each side.

Comments

Quite nice, texture a little bit reminiscent of gozleme?

Chicken Fried Rice

Process

1. Prep:
   1. Cook the rice and allow to cool
   2. The pepper and carrots should be diced small
   3. Use fresh ginger if you have some
   4. Separate the greens from whites of the scallions, will use both
   5. Dice the chicken
2. Whisk the eggs then scramble in a little oil. Remove and set aside.
3. Vegetables:
   1. Add the diced carrots, cook for 2 minutes
   2. Add the pepper and whites of scallions, cook 1 minute.
   3. Add the peas, cook until heated through.
   4. Remove and set aside
4. Cook the chicken in a little oil, adding the garlic (and the fresh ginger) half way through.
5. Add the cooked rice, stir together for 2 minutes.
6. Add the soy sauce, stir together until evenly combined
7. Turn off the heat, add the eggs and vegetables back in and stir to combine. Top with the green scallions.

Comments

Lentil Mushroom Stew w/ Parsnip & Butterbean Mash

Process

1. Lentil Stew
   1. Probably use some normal mushrooms in the stew, and dried mushrooms for the crispy mushrooms
   2. Cook the garlic and shallots with a little salt until softened.
   3. Add the carrot, cook until softened.
   4. Stir in the lentils, cook for 1-2 minutes, then add the stock and bring to a simmer.
   5. Cook until lentils are tender - 20 minutes.
2. Mash
   1. Roast the cubed parsnips (in a little oil, salt, pepper) for 25 minutes at 200C, flipping half way through
   2. Blend together the parsnips and butterbeans, add the butter and milk, season with salt and pepper.
3. Crispy Mushrooms
   1. Toss the mushrooms with olive oil and salt, roast for 20-25 minutes at 200C
4. Serving
   1. Spoon the mash onto a plate, top with the stew, finish with the crispy mushrooms

Comments

Mashed Cannelini Beans

Process

1. Mix the beans, the oil, the lemon zest and juice, and the garlic. Blitz to create a chunky mix.
2. Stir through the chilli flakes and parsley.
3. Use on bread, top with the feta.

Comments

Leek & Potato Cakes w/ Mustard Sauce

Process

1. Potato cakes
   1. Boil the potatoes then mash
   2. Saute the finely-sliced leeks in a little oil until soft for 15-20 minutes
   3. Mix together the leeks, potato, flour and egg, with some salt and pepper
   4. Shape into approx 12 patties.
   5. Fry for 3-4 minutes each side
2. Mustard Sauce
   1. Whisk together all of the ingredients, set aside.
3. Serve
   1. Potato cakes, topped with poached egg, drizzle with the sauce, garnish with chives & capers.

Comments

White Beans w/ Nduja & Spinach

Process

1. Cook the shallots and garlic with a little salt until softened but not brown.
2. Add the nduja and stir until it’s thoroughly mixed through. Cook for 3-5 minutes until the fat has separated a bit.
3. Add the beans; crush 1-quarter of them (or alternatively, couple of pulses of the food processor). Stir until incorporated and coated with nduja.
4. Add the stock, a little more salt, bring to a simmer. Cook until thickened to a stew-like consistency - 15 minutes.
5. Add the spinach, cook 30 seconds.
6. Remove from heat, stir in lemon juice and zest, season to taste with salt.

Butternut Risotto

Process

1. Roast the butternut
2. Cook the shallots and garlic in the butter for 2-3 minutes until softened.
3. Add the rice, saute until well-coated.
4. Add the wine and sage, deglaze.
5. Repeatedly add some stock until done,
6. Add the butternut, then the cheese.
7. Serve.

Chickpea, Feta, Orzo Salad

Process

1. Cook the orzo
2. Mix together all the salad ingredients
3. Stick blender to make the vinaigrette
4. Combine when ready to serve.

Guacamole

Process

1. Mash together

Smoky Cannellini Beans

Process

1. Saute the onions, then the garlic
2. Add all the remaining ingredients, allow to simmer until bubbling and warm through

Notes

Erin thought these were fine, and in combination with the sweet potato hash it was just too sweet.

Sweet Potato Hash

Process

1. Grate the sweet potato
2. Mix with the flour, salt, water, combine until it’s slightly sticky and holds its shape.
3. Shape into patties.
4. Fry for 5-8 minutes per side on a low-medium heat. Use a lid for the first side to allow the uncooked potato to cook faster, then remove for the second side.

Notes

Fine but the more savoury breakfast cakes I make are better.

Sweet Potato Cakes w/ Beans & Guacamole

Process

1. See above three recipes.

Serious Eats Chilli Sauce (For the below chilli)

Process

1. Add the dried chillis to a pot and cook over medium-high, stirring, until slightly darkened and there’s an intense smell - no more than 2-5 minutes. Do not burn/smoke. Remove from heat.
2. Toast and grind the spices
3. Add the chicken stock to the pan, bring to a bare simmer.
4. Add the toasted chillis and cook until softened and the liquid is reduced by half - 5-8 minutes.
5. Transfer the chillis, liquid, ground spices, all remaining ingredients to a blender. Blend at high speed until it’s a completely smooth puree - 2 minutes.

Serious Eats Chilli

Process

1. Beans
   1. Soak the beans with 6 tablespoons salt
   2. NO NEED TO PRE-COOK THE BEANS (although maybe 10 mins fast boil would be good)
2. Make the chilli sauce (above)
3. Season the meat with salt and pepper, heat the oil over high heat until smoking and then start to add the meat. Do not overcrowd.
4. Cook the onions until softened but not browned
5. Add the garlic, fresh chilis and oregano, cook for 1 minute.
6. Add the chilli paste, cook, stirring, until it starts to leave a coating at the bottom of the pan (2-4 minutes)
7. Add the remaining stock, meat, bay leaves, beans. Bring to a simmer, reduce to lowest heat.
8. *** Cook, covered (slightly ajar), for 1 hour; the beans should be almost tender. ***
9. Add the chopped tomatoes and cider vinegar
10. *** Cook (cover still ajar) for 3 hours more. Add water when necessary to keep things mostly submerged. ***
11. Discard the bay leaves, add the vodka and sugar; stir to combine. Season with salt/pepper/vinegar to taste.

Chickpea, Beet & Feta Salad

Process

1. Dressing
   1. Whisk together the oil, lemon juice, garlic, oregano, salt, pepper
2. Add everything to a bowl, toss with the dressing, serve.

Baked Potato

Process

1. Bake, rubbed in oil and salt, at 200C for 45-50 minutes
2. Fluff and add ingredients
3. Can top with chives, pepper, chili flakes, paprika etc

Fried Egg

Process

1. Preheat the pan
2. Paper towel oil the pan
3. Put the egg in the pan, cover, cook for 3 minutes. White should be set
4. Ground salt/pepper

Deviled Egg Pasta Salad

Process

1. Cook the pasta
2. Eggs
   1. Boil the eggs
   2. Half them
   3. Split off half of the yolks
   4. Chop the remaining halves and whites
3. Salad Dressing
   1. Add the mayo, mustard, salt, garlic powder, paprika to the egg yolks
   2. Whisk until smooth
4. Combine

Cottage Cheese & Halloumi Fritatta

Process

1. Mix the ingredients together
2. Bake for 45 minutes at 180C

Sweet Pea Toasts w/ Feta

Process

1. Add the oil, peas, lemon juice, zest, salt, pepper. Pulse until spreadable but still has texture.
2. Spread the pea mixture on bread toasts
3. Top with the radish slices, scallion, feta cheese and dill, ground pepper

Cauliflower, Butter Bean, Spinach Dhal

Process

1. Cook the onion with a little salt
2. Add the garlic, ginger, chilli, cook for a minute
3. Add the spices
4. Add the tomatoes, a little water, lentils. Bring to a simmer, cook for 25-30 minutes until the lentils are soft. Top up with water if necessary.
5. Fry the cauliflower for 2-3 minutes each side until golden brown.
6. Add the cauliflower and mustard to the dhal for the last 10 minutes of cooking time.
7. Stir in the spinach, add the lemon juice and coriander.

BLT Avocado Brunch Salad

Process

1. Cook the bacon until crispy
2. Soft-boil the eggs (just cut a couple of minutes off the hard boiled time)
3. Mix the ingredients together (except the spinach)
4. Dressing
   1. Combine the cider vinegar, salt, pepper
   2. Briskly whisk, slowly stream in the oil while continuing to whisk
5. Toss the spinach with the dressing until well coated
6. Divide the spinach between the bowls, top with the salad ingredients

Green Goddess Pasta Salad

Process

1. Pasta & asparagus
   1. Cook the pasta in salted water until al dente, add asparagus for last 3 minutes
   2. Drain & cool
2. Dressing
   1. Pulse the garlic, yoghurt, mayonnaise, parmesan, lemon juice until combined
   2. Blend in, until smooth, the basil, parsley, chives, dill, red pepper flakes
   3. Season with salt and pepper
3. Composition
   1. Add the chickpeas, cucumber, olives, feta to the pasta & asparagus
   2. Mix through the dressing

Notes

• Erin says she doesn’t generally yearn for asparagus and that it probably wasn’t doing much here. More cucumber, or added peas, would be a totally fine replacement

Roasted Chickpea & Avocado Salad

Process

1. Chickpeas
   1. Preheat the oven to 200C
   2. Dry the chickpeas, roast for 35 minutes
   3. Toss with the oil, chili powder, garlic powder; season with salt and pepper
2. Dressing
   1. Mix the yoghurt, tahini, lemon juice, mustard
   2. Stir in just enough warm water to get it to a pourable consistency
   3. Add the parsley and chives, salt, pepper, chili flakes
3. Composition
   1. Chop the spinach
   2. Toss with the avocado, tomatoes, feta, chickpeas
   3. Combine with the dressing

Notes

• The dressing was definitely a bit too tahini-ey, and probably a bit too much dressing for the rest of the ingredients.
• I think the crispy chickpeas need to be added just before serving or they lose their crunch.

White Chili with Chicken

Process

1. Beans
   1. Prepare the butterbeans for the creamy result
   2. Prepare the cannelini beans with 2 tbsp salt for up to 24 hours; no need to cook, they’ll cook in the chilli
2. Sauce
   1. Preheat the grill; bottom oven, the rack will be 8” below
   2. Place the poblano chiles (mild & slightly sweet), anaheim (or hatch) chiles (mild green chile), jalapenos, onion and garlic on a tinfoiled baking sheet. Toss with some oil and coat fully. Season with some salt.
   3. Grill, turning occasionally, until they’re fully blackened and wrinkled - 15-20 minutes. Gather up foil and seal, rest for 5+ minutes.
   4. Combine the chiles and chicken stock, peel them, leave the skins and seeds in the chicken stock.
   5. Transfer the flesh to the immersion blender, add the onion, garlic and pickled jalapeno; blend until smooth.
3. Chilli
   1. Heat the oil in the dutch oven
   2. Add the cumin and coriander, cook for 30s
   3. Add the sauce, cook until incorporated
   4. Strain the chicken stock into the pot, squeezing out the skins and seeds fully
   5. Add the cannelini beans and chicken breasts (NOTE: not chopped), cover with water
   6. Bring to a boil, reduce to a simmer, until the chicken is cooked (66C) -- approx 15 minutes
   7. Remove the chicken breasts; continue simmering the broth and beans until the beans are tender - 1 hour.
   8. Remove approx 350ml beans and liquid and immersion blend; stir back in.
   9. Chop the chicken, stir back in.
   10. Stir in half the cheese
   11. Stir in some of the pickling liquid, lime juice, coriander; season to taste with salt.
   12. Cook for 5 minutes.
   13. Serve topped with more cheese.

Tuscan-Style Butterbeans

Process

1. Beans
   1. Prepare them using the slightly firm method
2. Heat the oil over medium-low
3. Add the onions, sun-dried tomatoes, salt and pepper; cook until softened, 2 minutes.
4. Add the beans and some water; simmer, smashing some of the beans, until it’s thickened to a saucy texture - 5-7 minutes.
5. Remove from the heat
6. Top with the ricotta and basil.
7. Serve with toast.

Harrisa Eggs in Goat’s Cheese

Process

1. Chili Butter
   1. Heat the butter with the chili flakes and paprika; continue until the butter is slightly browned.
2. Goat’s Cheese
   1. Blend the goat’s cheese with a little honey and the lemon until it’s creamy, season with salt and pepper
   2. Stir through the harissa
3. Composition
   1. Base is the goat’s cheese, then a poached egg, then top with some chili butter
   2. OR: base is toast, then the goat’s cheese and egg and chili butter
4. Serve with toast

Ricotta Gnocchi with Peas & a herbed-lemon butter

Process

1. Gnocchi
   1. Drain the ricotta overnight in cheesecloth - or three layers of paper towels - over a sieve
   2. *** wait overnight ***
   3. Mix the drained ricotta, flour, parmesan, egg, salt - cover and refrigerate for 15 minutes
   4. Check the dough, add flour if necessary (to get it not sticky), refrigerate 15 minutes.
   5. Bring a large pot of salted water to a boil
   6. Roll a ball of gnocchi into a log, ¾ inch diameter. Cut into ¾” pieces (optionally pressing the back with a fork). Transfer to baking sheet lined with more flour. Repeat until all gnocchi done.
   7. Gnocchi into the boiling water, stir, cook for 2 minutes after they reach the surface. Remove and drain well.
2. Sauce
   1. Melt the butter over low heat
   2. Stir in the lemon juice, zest, herbs.
   3. Cook for 30-60 seconds.
   4. Add the peas, stir to coat; continue cooking until they’re warm, 3-4 minutes.
   5. Add the gnocchi
   6. Grate some parmesan on top.

Crispy Chili-Lime Chickpea Salad

Process

1. Chickpeas
   1. Toss with some oil, lime juice, salt. Spread in an even layer on a baking tray.
   2. Bake for 30 minutes at 200C fan.
   3. Toss with chili powder, roast 5 minutes more, then remove.
2. Sweetcorn
   1. Toss with a little oil, roast for 10 minutes at 200C fan.
3. Tomatoes
   1. Toss with the lime juice and a little salt, set aside.
4. Dressing
   1. Blend the yoghurt, garlic powder, onion powder, half of the jalapenos, coriander stems, half of the coriander leaves, quarter of the avocado, 1 tsp oil, lime juice, some salt.
5. Combination
   1. Mix the tomato, corn, remaining jalapeno, coriander leaves, feta
   2. Keep the chickpeas aside until ready to serve (or if keeping portions for tomorrow). Mix in the chickpeas and dressing at the same time.

Afghani Chickpea Curry

Process

1. Melt the butter over medium high heat
2. Add the cinnamon, toast for 30 s
3. Add the onion, cook for 3 minutes.
4. Add the ginger, garlic and bay leaves, cook for 1 minute more
5. Add the spices, stir for 30s
6. Add the lentils, stir
7. Add the stock and salt, stir, bring to a simmer. Lower to medium, cover with a lid, simmer for 15 minutes.
8. Add the chickpeas, water and baking soda; bring back to a simmer. Simmer gently for 30 minutes (uncovered).

Sooji Upma

Process

1. Prep
   1. Dice and boil the carrots
2. Heat the semolina in a cast iron pan over medium heat until toasty - but not brown. Approx 2 minutes. Remove to a bowl.
3. Add the oil, add the mustard seeds and urid dal, stir until they splutter - 30 seconds.
4. Add the onion and salt, fry until a little softened - 30 seconds
5. Add the chiles, bay leaves, lime zest, stir until fragment - 45 seconds
6. Add the carrots, peas, chili powder and sugar, stir until fragrant - 60 seconds
7. Add back the semolina, stir until the mixture is well combined - approx 60 seconds
8. Add the water, cook on low for 2 minutes stirring constantly. Add a little more water if required.

Balsamic Chicken & Mushroom Skillet

Process

1. Chicken:
   1. Sprinkle the chicken with the salt and pepper
   2. Dredge through a bowl of flour
   3. Cook in a little oil in a pan until done - 4-5 minutes per side.
   4. Remove, leave the pan contents..
2. Add the mushrooms, cook until golden - 5-7 minutes.
3. Add the shallot, garlic, thyme; cook, stirring, until fragment - 2-3 minutes.
4. Stir in the vinegar, cook until the mushrooms have absorbed the liquid.
5. Add the flour, stir until everything is well coated.
6. Add the stock, bring to a boil, then reduce to a simmer.
7. Add the mustard, stir until melted.
8. Allow to cook until slightly reduced - 3-5 minutes.
9. Add back the chicken, cook until warmed through
10. serve.

Lentil-Stuffed Courgette

Process

1. Filling
   1. Cut the courgette in half, scoop out some flesh and chop it finely
   2. Saute first the onion, then the garlic and the removed pulp
   3. Add the spices/herbs/salt/pepper
   4. Add the lentils, chopped tomatoes, vinegar. Simmer for 10-15 minutes.
   5. Stir in the parmesan, adjust for salt/spices/balsamic if desired.
2. Bake
   1. Fill the courgette with the filling, bake for 20 minutes at 200C

Crisp Roasted Chickpeas (for salad)

Process

1. Toss with a little oil, salt (and e.g. lime juice). Spread in an even layer on a baking tray.
2. Bake for 30 minutes at 200C fan.
3. Toss with other spices as desired, roast 5 minutes more, then remove.

Cacio E Pepe Chickpeas

Process

1. Chickpeas
   1. Soak overnight in baking soda
   2. Saute the garlic in the dutch oven until just starting to colour
   3. Add the chickpeas, baking soda, water, pepper, parmesan rinds if using.
   4. Bring to a boil, cover, bake for 75 minutes at 160C
   5. Add the salt, cook for a further 30 minutes (the liquid should reduce by about half)
2. Topping
   1. Mix together the chillies, vinegar, salt; set aside
3. Completion
   1. Cook the spinach with the salt, then add the parsley and remove from heat.
   2. Add the butter and grated parmesan to the dutch oven, mix until absorbed, then add more pepper. Make loose with a little water if desired.
   3. Serve topped with the spinach mixture and the pickled chillies.

Notes

Very tasty, but the recipe as stated ended up with almost mushy chickpeas even without the last 30 minutes of cook time. This may be because the overnight soak was more like 16 hours? Either way, monitor better next time.

Garlic Parmesan Turkey Meatloaf

Process

1. Saute the onion and garlic, then remove and allow to cool
2. Combine the mince, breadcrumbs, egg, onion & garlic, parsley, cheese, salt and pepper. Mix until well combined.
3. Shape into a loaf and place in a lined tin
4. Bake for 25 minutes at 190C (until internal temp is 70C)