This is what you and your family need right now on these cold, wintery days. Warm, nutritious and comforting and really easy to make. Adding spinach to the soup has two purposes – it adds nutrients and it also gives the soup a lovely green colour. The fried chorizo cubes lift this ordinary soup into something special – I adore chorizo but you could also use fried bacon pieces or if you want to make it fully vegetarian or vegan just leave these out and use water or vegetable stock instead of the chicken stock.
Preparation: 15 minutes. Cooking Time: 30/40 minutes
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, chopped small
850ml chicken stock (or water for vegetarian / vegan option)
Couple of handfuls of baby spinach leaves (washed and trimmed of any tough stalks)
Chorizo – cut into cubes (or bacon pieces if you prefer – leave out for vegetarian / vegan option)
How to make it:
- Trim off the tops and roots of the leeks, discarding the tough outer layer
- Prepare the leeks by splitting them in half lengthways and slice them up quite finely, then rinse and drain them
- In a large thick-based saucepan melt the butter on a low heat then add the leeks, potatoes and onion, stirring them with a wooden spoon so they get a nice coating of butter
- Season with salt & pepper
- Cover and let the vegetables sweat over a very low heat for about 10/15 minutes – key a very close eye on them so they don’t burn or stick to the bottom (this has happened to me in the past I have to admit!)
- Add the stock and bring to a simmer, put the lid back on and simmer gently for approx. 20 minutes until the vegetables are soft.
- Add the milk and the spinach leaves and simmer for a further 5 minutes.
- Liquidise the soup using a blender.
Heat the chorizo in a dry non-stick pan for 2/3 minutes (it won’t need any oil as it will release it’s own) until it is nice and crispy to serve. Enjoy!
Ok guys, no excuses not to make this easy-peasy dessert with just 3 ingredients – chocolate, cream and eggs and a measly 207 calories per portion! Not only is it simple but it makes it into my ‘healthy eating’ category because there is no added sugar. If the fact that it is super delicious, easy to make and low in calories isn’t enough to convince you to make it then the fact that dark chocolate is also good for your heart, circulation and brain should be the deal clincher! The other bonus is that this is ready after just 2 hours in the fridge.
The only sugar in this recipe is whatever is contained in the dark chocolate itself. I used chocolate with 74% cocoa solids (from Lidl).
The recipe is adapted from a recipe contained in Rachel Allen’s book Rachel’s Favourite Foods.
Makes 6 small (50ml) glasses
120g (4½ oz) dark chocolate (min. 70% cocoa solids)
120ml (4fl oz) cream
2 eggs, separated
How to make it
- Break up the chocolate into small pieces.
- In a saucepan, bring the cream up to the boil then turn off the heat.
- Add the chocolate to the cream and stir until the chocolate is melted.
- In a separate large clean & dry bowl, whisk the egg whites until stiff
- Stir a quarter of the egg white into the chocolate mixture
- Gently fold in the rest of the egg white, being careful not to knock all the air out.
- Spoon into little glasses or cups
- Leave for an hour or two in the fridge to set
- Decorate / serve as you like, with a raspberry on the top, blob of whipped cream or a little gold dust.
My advice then is to hide and keep it all for yourself!
You have only to look at the colours in this dish to get a nice warm feeling and that it would fit the bill perfectly for lunch on a cold Winter’s day. I made this dish to bring to work for my lunch and I got two of these containers so 2 days’ lunches were sorted. I really like to try and bring my own food to work for at least 2/3 days a week from a healthy eating point of view and also from the cost point of view – I can easily spend €50 a week on good coffee and bad sandwiches! An added bonus is that the ingredients (apart from the fresh coriander) are either store cupboard ingredients i.e. coconut milk, tinned chickpeas or vegetables that have a good shelf life i.e. sweet potato, butternut squash, onion, garlic. These are ingredients that I would always have in the press because they are so versatile and can be used in lots of dishes. This stew is vegetarian and vegan so can go towards one of your weekly meat-free meals.
Preparation time: 10/15 minutes
Cooking Time: 30 mins
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp ground turmeric
1 tbsp curry powder
1 sweet potato, peeled and diced
½ butternut squash, skin / seeds removed and diced
400ml vegetable stock
1 x 400ml tin coconut milk
1 x 400g tin chickpeas, rinsed and drained
Large handful of fresh coriander, roughly chopped
Sea salt & freshly ground black pepper
- Place a large pan over a medium heat and add the olive oil.
- Add the onion, season with salt and pepper and sauté gently for 6-8 minutes until tender.
- Add the garlic, turmeric and curry powder and cook for a further 2 minutes
- Add the sweet potato and butternut squash chunks and stir until coated in the spices
- Pour in the vegetable stock, coconut milk and chickpeas
- Bring back to a steady simmer and cook for 15 minutes or until the vegetables are just tender.
- Check the seasoning, stir through the coriander *and serve ( could also be served with rice to make a larger meal of it)
*If you are making this like I was to bring to work don’t stir in the coriander until you are re-heating it.
You won’t believe the operation that went into photographing these tarts! I like to take my own photos for each recipe that I post and each recipe is one that I have made recently so I can write about them while they are fresh in my mind. At this time of year food photography is really challenging because of the shortage of daylight. So, to give you an example – I made the tarts in this photo on a Sunday evening, it was too late in the day to take photos so in order to be able to take the photos the next day I first had to hide the tarts so they wouldn’t be eaten! On Monday then I ran in the door from work around 4pm, took over the kitchen and basically had about 30 mins to whip out the tarts to try and get some decent shots. I needn’t tell you I was getting some funny looks while this was going on! Sometimes I would take about 40 photos before I even have one or two I am happy with and sometimes they are all rubbish which can be really annoying. If I don’t get a decent shot the trouble is the food is eaten and I have to start all over again! Continue reading
This recipe is from one of my favourite cookbooks called The Diet for Food Lovers by Jennifer Irvine – it is a beautiful book of healthy, delicious recipes (and the pictures are beautiful too!). This particular recipe looks like there is a lot to it but it is actually very simple and easy – perfect with a glass of wine or as a starter if you were having anyone for dinner. The paté takes just 5 mins to make, the carrot salad, 10 mins and the pitta ‘chips’ take 5 mins to prepare and about 15 mins to bake in the oven. Instead of making the pitta chips you could have some toasted wholemeal or rye bread or even some melba toast with the paté. The pitta chips are worth trying though as they are surprisingly tasty (and a healthy alternative to tortilla chips) and take only minutes to make – my daughter loves them and took them in her lunchbox when I made them recently. And who would ever have thought of a carrot salad? It looks beautiful and the dressing really turns it into something special. Continue reading
Time was at a premium last weekend so I was looking for a tasty quick dessert to have for dinner on Sunday. This Lemon Posset fitted the bill perfectly, quick and easy to make with a light creamy delicious fresh lemon flavour. This recipe is adapted slightly from one that was part of a wonderful 3-day course I did in The Tannery Cookery School in Dungarvan last Summer.
Preparation Time: 15 minutes
Chilling Time: 4-6 hours in fridge
140g caster sugar
¼ vanilla pod
Zest and juice of 2 lemons (preferably unwaxed*)
- Put the cream, sugar and vanilla pod into a saucepan and bring to a simmer
- Add the lemon juice and zest and whisk well.
- Bring the mixture back to a simmer for 20 seconds while stirring constantly.
- BEWARE : DO NOT LET THE MIXTURE BOIL OR IT WON”T SET !
- Take off the heat and pour into glasses or little cups.
- Cool and put into a fridge for 4-6 hours to set.
*It is relatively easy to remove the wax coating from a citrus fruit. Put the fruit in a colander and pour over water from a recently boiled kettle or rinse the fruit under a hot running tap. Scrub the fruit all over with a stiff brush, such as a vegetable brush, under a cool running tap but try not to use a brush or scrubbing sponge that you use for dishes as this could cause some soap residue to get on to the fruit. Rinse the fruit thoroughly with cold water and leave to dry, or dry with paper towels.
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.
PS – this reheats very well so you can enjoy it the next day as well !