Squash And Vegetable Soup

It’s that time of year when everywhere you look, pumpkins and squashes adorned the shelves in shops.

If you’re looking for something to do with them other than carving out ghoulish faces or pumpkin pie, look no further!

This delicious soup is hands down the tastiest thing I make at this time of year, and to make matters even better, my kids eat it! Surely that’s worthy of a parent point?!

Ingredients (serves 4 with plenty for seconds);

1kg Squash or pumpkin

2 carrots, cubed

2 large potatoes, skin on cubed

2 small onions, sliced

2 cloves of Garlic (or more, depending on taste buds)

2 pints of Vegetable stock

Sprigs of Rosemary & Sage

Seasoning

3 slices of brown bread

1tbsp olive oil

Method;

Start off by quartering the squash and carefully cut off the skin. Cut into large chunks, deseed and chuck them into a large saucepan.

Next, add the remaining vegetables and crushed garlic. Remove the herb leaves from the stalks and roughly tear up and pop on top of the vegetables.

Cover the ingredients with 2 pints of vegetable stock and bring up to boil on a medium heat.

Reduce the heat to a simmer and leave to cook for about 35/40 minutes, stirring occasionally.

The next part is up to you and depends on your preference. You can eat the soup nice and Chunky as it is, or you can pulse it with a handheld blender for a few seconds. I chose the latter as my kids like their soups nice and smooth.

While the soup is cooling down, roughly chop up 3 slices of bread (crusts off) to make some croutons and place a large frying pan onto a low heat to warm up. Add a splash of olive oil and add the cubed bread.

Gently fry until the croutons are nice and crisp on each side, it should only take a couple of minutes.

Now serve up the soup and pop some crispy croutons on top.

Chicken Lollipop Dippers

If you are looking for something a little bit different for the kids, look no further than this Jamie Oliver recipe. My children love these lollipops and the little dip that went with it. What’s more, it was super easy, quick and hassle free.

Ingredients;

2 skinless chicken fillets

Olive oil

Seasoning

4 tbsp natural yogurt

2 tsps tomatoes paste

4 Lollipop sticks, soaked in water

Method;

Start off by cutting the chicken fillets into chunks and use a sharp knife to make a deep slit into the bottom of each piece of chicken.

Rub oil into each chunk and season well. Insert a lollipop stick into each slit and gently warm up a frying pan on a low – medium heat.

Place the chicken lollipops into the frying pan for 7 minutes on each side, until golden.

Whilst the chicken is cooking, mix the yogurt and tomato paste together in a bowl, seasoning to taste.

When everything is ready, plate up with your sides of choice and enjoy!

Bon appetite!

Autumnal Pork & Vegetable Stew

This delicious stew is perfect for these cooler days and tastes like a hug in a bowl. It’s so easy and the kids love it, so a real winner in our house!

Ingredients (serves 4 with plenty left for seconds);

3 pork chops, fat off and removed from the bone (optional)

3 potatoes, skin left on & cubed

1 sweet potato, skin left on & cubed

2 cloves of garlic, crushed

2 carrots, cut into chunks

1 apple, cored and diced

6 cherry tomatoes, halved

Cup of frozen peas

Splash of balsamic vinegar

Handful of fresh Sage, crushed and chopped (keep a few leaves aside to garnish when you plate up)

1 vegetable stock cube

Sprinkling of gravy granules

Method;

Preheat the oven to gas mark 180°C, and place all of the ingredients (except for the stock cube, gravy powder and frozen peas) into a large casserole pot. Cover with water and bring to boil on a medium heat on the hob. Reduce the heat to a simmer and sprinkle in the vegetable stock cube, stir. Put the lid on and pop into the oven.

After an hour, remove the casserole pot from the oven and stir. Sprinkle a generous amount of gravy granules over the top, stir and put it back into the oven for 45 minutes, until the gravy is thick and the vegetables are tender. Stir in the frozen peas and pop back in the oven for a further 15 minutes.

Remove from the oven and leave to cool down until ready to eat. Garnish with some fresh sage leaves and serve with chunky bread.

Bon appetite!

Breakfast Cups Of Goodness To Kick Start The Day

I’ve been trialling out some new recipes recently with the help of Izy Hossacks, and I have to say I love these little breakfast cups.

What’s great about these cups of food is that they can be prepped the night before, then completed and microwaved the following morning.

They are super healthy and have been giving me a real boost first thing.

Let’s get started!

Ingredients:

30g Oats

1/2tsp baking powder

1/4 Ground Cinnamon

1 egg

4tbsp Milk or non-dairy milk

1tbsp blueberries

1tsp honey

1tbsp yogurt of choice

Method:

Grab yourself a large cup and tip in the oats, baking powder, cinnamon, egg and milk. Mix together really well and then stir in the blueberries.

Pop into the microwave for 2 minutes on high. Leave to cool briefly and then top with your honey and yogurt. Add any extra toppings of choice and enjoy!

The Scuffin Way – Healthy Packed Lunch Boxes

The summer holidays have come to an end and it’s back to making packed lunches for the little ones. It can often be challenging to think of different healthy foods to pack in their lunch boxes, this is therefore a great choice and it certainly ticks the boxes in terms of taste.

I hadn’t heard of Scuffins before, until I picked up a recipe book from a trendy young lady called Izy Hossack. They are the shape of a scone but with the texture of a muffin. They also taste pretty damn good and got a massive thumbs up from my kids, which is always a bonus.

I used Izy’s recipe as a guide, but made quite a few adaptations based on the quantity I needed and the fruit I had to hand. Let’s go!

Ingredients (makes 6);

30g Red Lentils

1 Egg

3tbsp Milk

40ml Olive Oil

1/2tsp Nutmeg

80g Plain Flour

30g Oats

1tsp Baking powder

150g Pears (Cooked) & Strawberries – cubed

30g Demerara Sugar

Method;

Kick off by preheating the oven to 180•C fan. Line a baking tray with baking paper, or use fairy cake cases.

Next up, put the lentils into a saucepan and cover with water. Boil for about 10 minutes. Remove from heat, drain and place back into the saucepan.

Stir in the egg, oil, milk, nutmeg and sugar and stir well. Add the remaining ingredients combine everything together.

Using a tablespoon, scoop out about 2tbsp worth onto either baking paper or into the cases (I tried both) until the mixture has been shared out evenly.

Bake in the oven for 17 – 20 minutes, until spring and golden. Cool on a wire rack and enjoy!

Bon appetite!

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!

The Lean Mean Fighting Machine – Leftover Lentils – The Making Of A Supreme Soup

So, following on from the success of our MIRL Saturday night takeaway, I had loads of left over brown lentils (which I’d soaked in water for 12 hours Prior to cooking, so they couldn’t go to waste) to do something with. The so called humble lentil is a must in my cupboard. I love lentils! Due to their complex carbohydrates, they boost the metabolism and help the body to burn fat. To boot, they are full of fibre and a great source of magnesium, protein and essential vitamins. So what’s not to love?!

I decided to knock up a soup for our humble tea time meal. It didn’t disappoint.

I roughly chopped up 4 potatoes (skin on), 1 onion, 2 carrots (skin on), 2 cloves of garlic and added a quarter of the butternut squash I had left over. I added a generous amount of seasoning, several stalks of fresh Rosemary and left it all to simmer for about an hour.

I like to have my soup chunky, so I pulsed it a couple of times with the blender and that was it. Job done. Upon serving it up, I added a spoonful of Creme Fraiche and then some rolled Parma ham on top (leave out the ham if you want to go veggie & ditch the Creme if you don’t fancy it) and some fresh basil leaves. Nom nom.

I find it hard to make lentils look good, but the proof is in the flavours and this was soooooo tasty!! My children even love it. Give it a go and let me know your thoughts 👍🏻

Mackerel & Cous Cous Super Food Salad – Let’s Get Summer Started

home-bistro-no-shopping-no-cooking-no-cleanup

Are you in the mood for salad? One that’s going to hit the taste buds and fill you up? Give this a try! Not only is it easy, it is bursting with goodness!

Did you know…?

Mackerel is high in long chain omega 3 acids, which may help prevent heart disease. They’re also a good source of Vitamin D.

Check out more information here:

https://www.nhs.uk/live-well/eat-well/fish-and-shellfish-nutrition/#oily-fish-and-omega-3-fatty-acids

This salad perfectly compliments our healthy living lifestyle, have you seen our exercise cards? Take a look: Fitness

So let’s get started!! Grab yourself a bag of Super Food Salad (I bought mine from Aldi and it contains: Land cress, red chard, baby spinach, beetroot, baby kale and wild rocket), some peppered mackerel, Cous Cous and sliced red pepper.

Method:

Slice up half of a red pepper and make up some Cous Cous. Place a couple of generous handfuls of salad mix into a bowl, then add the red peppers and Cous Cous.

Remove the skin from the mackerel and break up into large flakes.

Decorate the top of your salad with the flaky mackerel and use a dressing of choice. Enjoy!!

Create your website with WordPress.com
Get started