Potatoes are something that I have to say I can really take or leave at this stage of my life. I am no longer interested and no longer need a big plate of ‘spuds’ ! Having said that I still have to cook them for dinner (as a dinner without a spud is not a dinner where Mr HFrTea is concerned!). This recipe is one I have been using for as long as I can remember. It is one of my favourite ways to cook (and eat) potatoes, easy, quick, needs no minding when in the oven and of course delicious. Continue reading
There are few things that bring a little whoop of joy to my heart as much as when those magic words “that was soooo nice” are uttered at the dinner table. It makes all the time and effort that goes into planning and preparing a meal worthwhile. This high praise was given to the dish that I am sharing with you this week. The amazing thing about this dish is that it is one of the healthiest, leanest dinners that I cook. Continue reading
It’s all about green, white and gold today given the day that is in it, it feels like the right thing to do and an appropriate way to show support for our ‘boys in green’ as they play France in the Euros. This dish is another one to put on your list for your meat-free dinner day. It is easy to make as well as healthy, wholesome and really tasty as it contains a great combination of flavours. Many of the ingredients are ones that you can have in your store cupboard. Butternut Squash for example has a great shelf life – this particular one was in my vegetable drawer for at least a month! Feta cheese is also something you can have in your fridge as it has a long shelf life once unopened. To use the rest of a packet of feta you could make this Green Pea & Feta Cheese Omelette the next day. The other ingredients i.e. onions, garlic, sun-dried tomatoes in oil would always be staples in my kitchen with the only ingredient that I might need to buy being the fresh mint.
Preparation Time: 10 minutes
Cooking Time: 40/50 minutes
1 small butternut squash
½ – 1 tablespoon olive oil
1 onion, peeled & finely chopped
1 garlic clove, peeled & finely chopped
80g / 3oz sun-dried tomatoes in oil, drained & roughly chopped
2 tablespoons of pumpkin seeds
100g / 4oz feta cheese, lightly crumbled
2 tablespoons of fresh mint, roughly chopped
Preheat oven to 200°C / 400° F / Gas 6
- Prepare the butternut squash by cutting it in half lengthways and scooping out the seeds with a spoon
- Place the squash on a non-stick baking tray (or a tray lined with baking paper)
- Roast in the oven for approx 30 minutes or until the butternut is soft, cooked through and has a slightly coloured surface (a larger squash will take longer to cook)
- While the squash is in the oven heat the oil in a pan and add the onions.
- Sweat over a low heat for 4-5 minutes until they are soft and translucent.
- Add the garlic and cook for a further 5 minutes
- In a bowl, mix the sun-dried tomatoes, pumpkin seeds, crumbled feta, mint, cooked onions and garlic together.
- Remove the butternut squash from the oven when cooked and scoop out some of the flesh to make space for the filing. (Keep the flesh for another dish). Fill the squash with the stuffing mixture, then return to the oven and cook for a further 10 minutes.
- Remove from the oven and serve with some green veg.
This is a really easy, comforting and tasty vegetarian dish – I adore the combination of ricotta and spinach in just about anything particularly in filled pasta like tortellini or cannelloni. Plus you get a whopping portion of all that iron (so essential for all us women) and nutritional goodness in the spinach particularly when you use frozen spinach. The average bag of fresh spinach weighs approx. 180g and there is 400g of frozen spinach in this dish so you get the picture. This is good for you! Don’t be tempted to leave out the nutmeg, it really does add something special to the overall flavour of the dish. Continue reading
I am often scratching my head trying to do something different or interesting with skinless chicken breasts. During the week it is all about speed and simplicity so my ‘go to’ recipe would be my chicken breasts with honey and mustard or perhaps a stir-fry or a curry. At the weekend I try to do something a little fancier if I have the time and this stuffed chicken is one of those dishes. This would also be a great dish to do if you were having anyone for dinner as it can be prepared in advance. As well as being delicious and moist, it is also a very healthy way to cook the chicken. I have used a leek & bacon mixture in the stuffing but you could equally invent your own or use the traditional sage & onion stuffing where any leftover chicken sliced thinly and would make a pretty tasty sandwich the next day. I am all for this type of cooking where a little bit extra or leftover can sort lunches for the next day. Continue reading
Bacon & cabbage is one of my absolute favourite dinners, true comfort food and traditional in our house to have on St Patrick’s Day. It is also one of those dishes that I have rarely enjoyed in a restaurant – you don’t tend to see it on menus and even when you do see it, it is often disappointing as the cabbage tends to be overcooked and would put you off it for life. I cook this regularly now because this particular cut of bacon is so easily available, so cheap and the leftover cooked ham makes delicious sandwiches – so much nicer and healthier than anything you get in a packet. Continue reading
These burgers are a revelation – delicious, healthy, good for you, low in fat, quick and easy to make. They also keep you feeling fuller for longer because chickpeas are full of protein and fibre and as if that wasn’t enough they also contain exceptional levels of iron, vitamin B-6 and magnesium. The burgers take only minutes to make so they are the ultimate healthy ‘fast food’. Continue reading