Quick Pesto Sauce

If like me, mealtimes at the moment are a bit of a rush, why not give this green pesto a try? Knocked up in less than 5 minutes, it’s the perfect solution for a quick tea time meal. Stir into some pasta or spread on top of chicken fillets, voila!!

Ingredients;

50g Fresh basil leaves

30g Parmesan (more or less, as required)

60g Pine nuts

Juice of 1/2 lemon

2 cloves of garlic

2 tbsp olive oil

Method;

Put everything (except for the Parmesan) into the blender and blitz for a few seconds.

Add the finely grated Parmesan, season to taste and add more olive oil or lemon juice to loosen, if required.

Smashed Falafel Tortilla

Stuck in a rut at lunch time? Try this healthy chickpea recipe. Taking only 5 minutes to prepare and plate up, this lovely lunch packs the punches in the taste department.

Ingredients for the smashed Falafel;

Half a tin of chickpeas

Juice of half a lemon

1 tsp ground cumin

1 tsp ground coriander

1 tbsp olive oil

1/2 tsp Chilli powder

Ingredients for the Coriander Sauce;

1 crushed garlic clove

2 handfuls of fresh Coriander, chopped with stems on

3 tbsp Olive oil

Sprinkle of Sesame seeds

Ingredients to serve;

Mini Tortilla wrap (s)

Natural yogurt

Finely sliced red onion

Method;

In a bowl, smash up the chickpeas with a potato masher and add the remaining ingredients. Place to one side.

Next up, bring together all of the Coriander sauce ingredients and mix well.

Lightly grill how ever many tortillas you want, and place onto plates when ready. Spread a generous amount of yogurt onto one side of the Tortilla and top with rocket and salad leaves. Spoon over some of the smashed chickpeas and drizzle the Coriander sauce on top and enjoy!

Adaptation of a recipe by @IvyHossack

Crust Topped Cod Fillets

If you are looking for a light and healthy yet tasty fish recipe, you’ve landed in the right place.

This delicious dish is unbelievably easy to prep and only takes 12 minutes to bake. Want to know more? Let’s go!

Ingredients:

2-3 Cod Fillets

2 slices of stale bread (crusts off)

2 cloves of garlic

Small handful of cornflakes (optional)

10 – 12 black pitted olives

2 sprigs of rosemary (off the stem)

1 tbsp Oregano

Salt & Pepper

1 egg white

Method:

Preheat the oven to 220•C (fan) and lay the fillets onto an oven proof tray. To make the crust, place the bread, cornflakes, garlic, 4 olives and herbs into a mixure and blitz. Season to your taste.

Next up, coat the top of the fillets with the egg white and crumble the crust on top. Spray lightly with cooking oil.

Sprinkle the remaining olives and some fresh herbs around the fillets and bake in the oven for 12 minutes.

Serve with side of choice – we had mash & peas!

Bon appetite!

Wow! Who Knew About This Egg Hack?

Everyone loves a hack, right? We were super excited to find out about this cool tip for separating eggs. We’ve tried it ourselves and it really works. Take a look!!

Hope it makes your life just that teeny bit easier!

Easy-peezy Lemon Squeezy

Here’s a handy tip from my lovely Mum (thanks Mum!) on how to juice a lemon.

Whenever you need lemon in a recipe, isn’t it always a pain? Trying to stop the pips going in to the bowl, whilst getting all the lemon juice out is a pain! Yes, I could buy a lemon juicer, but you don’t need one – there’s a really simple hack to juicing a lemon!

Pierce a hole in the top of the lemon, and pop it in the microwave for about 60 seconds (check, if it’s not too hot to touch, try again for another 10 seconds at a time). When it’s really hot, set the bowl aside and let the lemon cool down.

Then, just tip the lemon upside down and squeeze – easy!!

It’s easy-peezy!

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