Don’t let the title deter you if you are a meat eater. My husband, who thoroughly enjoys eating meat, really likes this dish – always goes back for another helping – and frequently requests it.
Preheat oven to 190C / Gas mark 5
1 large onion – coarse chopped
1 large punnet of Chestnut mushrooms – chopped in half
2 cups of red lentils
1 large can of chick peas – drained
5 tbsp red wine vinegar
Small jar of sun-dried tomatoes
5-6 sweet potatoes
Coconut oil for frying
3/4 – 1 pint of vegetable stock
Grated dairy / vegan cheese – optional
Black pepper – optional
Peel and chop the sweet potatoes – cover with water and boil until cooked. Drain and mash.
Fry the onions in the coconut oil until soft. Add the mushrooms, chickpeas, sun-dried tomatoes, lentils, vinegar and stock and simmer gently until the lentils are soft adding more stock if required. The mixture should be of a thick consistency.
Put the mixture in to an oven proof dish and top with mashed potato.Sprinkle with grated cheese and black pepper. Place in the oven for 25-30 mins until heated throughout.
People who know me know that my cooking style is minimum effort but hopefully maximum taste. I am lucky enough to have a small group of my own ladies pecking about in my garden. From them I get a plentiful and daily supply of wonderful power houses of goodness. I adore eggs – scrambled, poached, fried, omelettes, frittatas, Benedict, souffles, Huevos Rancheros, in cakes etc. but I do enjoy trying them in different ways.
Recently I have served all in one breakfast / dinner dishes – the one pot cooking and washing up dream 🙂 I heartily recommend this approach.
- Sausages and fried onion – gf sausages cooked in the tin, add the chopped onion and when all cooked add the egg mixture.
- Sausages,Stornaway black pudding, asparagus and tomatoes – gf sausages and black pudding cooked in the tin. Egg mixture added and then when nearly cooked tomatoes and coconut fried asparagus placed on the top and returned to the oven
- Sausage, mushroom and tomato – gf sausages cooked in the tin and mushrooms and tomatoes added. When all cooked add egg mixture.
I have also served up my eggy combinations as breakfast muffins – all ingredients mixed together and baked in muffin tins – bacon rashers cooked first and chopped in to pieces and added to egg mixture, spinach and black pepper.
Serving suggestion – grilled plum tomatoes, avocado and hot buttered toast.
Decadent treat to have with a cup of coffee or tea. Really quick and easy to make. I love a recipe that doesn’t need scales. I always use the same basic ingredients – plain and milk chocolate, marshmallows and digestive biscuits ( gluten-free or wheat). To these I vary what I add. For this post I used dried apricots and cranberries. Sometimes I use pistachios and other dried fruits.
100 g plain chocolate 80+% 10-12 biscuits roughly broken
100 g milk chocolate Packet of Marshmallows roughly chopped
Cup full of cranberries Cup full of chopped apricots
Melt the chocolate and add the dry ingredients and mix up till all coated with chocolate. If excess chocolate, add more biscuits. Lightly press in to a tin lined with cling film and put into the fridge. Once chilled, cut in to pieces.
A rich casserole – further enhanced by the addition of dumplings. Perfect for a slow cooker / Aga.
500 g venison – diced into bite sized chunks Olive oil for frying
1 large onion – coarsely chopped
2 carrots peeled and chopped
2/3 tbsp plain flour (I use gluten-free)
2/3 tbsp redcurrant sauce / jelly (cranberry tastes equally as good)
Red wine – 1 cup full
Fry the onions and venison for a couple of minutes to soften the onions and seal the meat
Add chopped carrots
Add flour and stir thoroughly
Add wine, redcurrant jelly / sauce and sufficient water to cover the ingredients
Once all ingredients are in the pan pop the lid on and put in the oven and cook on a low heat for a couple of hours – the longer the better (I leave it in the bottom oven of the Aga all day). One hour before serving increase the temperature of the oven to Gas Mark 5 / 180 C and then after half an hour remove the lid (and add the dumplings) to allow the gravy to thicken.
Quick and easy to make and perfect as an energy bar or snack .
Preheat oven to 160c /gas mark 3 Lightly grease a 20cm square tin.
125 g butter 100 g dried apricots – chopped
100 g muscovado sugar 50 g linseed
125 g peanut butter 50 g pumpkin seeds
200 g porridge oats 50 g sesame seeds
25 g honey lemon / orange rind
Put butter, sugar and honey in a large pan and onto a low heat. Stir until melted. Remove from the heat and add all the other ingredients. Mix well. Put in to the tin and press down. Cook for about 30 mins. Leave to cool in the tin – when warm to touch cut in to slices in the tin. Leave until cold before lifting the pieces out.
Am a little bit in love with my bundt tin…transforms any cake in to a pretty cake needing very little extra adding in the way of icing.
Preheat the oven to Gas mark 5 / 180 C Prepare a Bundt tin (no need if you use a Prestige tin) or 18cm round cake tin,
170 g gluten-free self-raising flour 1/2 cup dried cranberries
115 g muscovado sugar rind and juice of one orange
140 g butter – softened heaped tsp of nutmeg
4 eggs (3 if using non gf flour)
3 tbsp granulated sugar (combine with the orange juice to make the drizzle)
Put the flour, muscovado sugar, butter and eggs in a bowl and mix thoroughly. Add the nutmeg, cranberries and orange rind and stir until combined.
Put in to the bundt tin ( or cake tin) and bake for 20 – 25 mins.
If you have used a cake tin then spoon the drizzle over the top whilst the cake is in the tin. If you have used a bundt tin then tip the cake out on to a cooling rack and spoon the drizzle over the fluted top.
We eat roasted vegetables at least once a week. It is such a versatile dish and one that involves minimum effort – perfect 🙂
Invariably we have it as a supporting dish but it is worthy of being a main dish.
This dish posted is simply an assortment of vegetables – carrots, parsnips, peppers and sprouts – roasted in a drizzle of coconut oil for about 40 minutes with the occasionally gentle turning.Then I mixed in a tin of chopped tomatoes and a generous tsp of chilli powder and topped with grated cheese. Back in to the oven to heat through. Serve with crusty bread.
I don’t use my microwave very much – heating up milk for my coffee, defrosting some things. However, when a speedy pudding is needed then it comes in to its own. From getting the ingredients out of the cupboard to eating the pudding takes about 12 minutes!!
170 g self-raising flour – gluten-free 4 eggs (3 if not using gluten free flour)
140 g butter – softened
100 g muscovado sugar
4 pieces of stem ginger – chopped in to small pieces
2 tsp ginger powder
1 tbsp syrup from the stem ginger jar
Put all the ingredients (except stem ginger and syrup) in to a bowl and mix well. Add the stem ginger pieces and syrup and mix until combined. Put in to a microwave proof dish / bowl – I line a 2 lb pudding bowl with cling film so the pudding turns out easily.
Cook on a high setting for 5 – 6 mins and check whether the sponge is cooked – skewer test. It should not take any more than 7 minutes to cook.
Delicious with custard 🙂
On a cold evening nothing warms me through like a steaming bowl of chilli. It can be made really quickly, freezes well, tastes even better on the second warm up and fills the house with wonderful aromas. I always add chocolate to my chilli dishes….the Aztecs were on to something 🙂
1 tbsp olive oil 1 large onion – chopped 500 g lean mince
400 g can chopped tomatoes 410 g can red kidney beans – washed and drained
1 heaped tsp hot chilli powder 1 tsp paprika 1 tsp ground cumin
5 squares of dark chocolate
Heat the oil in a large oven proof pan. Add the onions and cook until soft. Add the mince and stir untill browned. Add the tomatoes, kidney beans and spices and stir thoroughly. If the mixture seems dry add half a tin of water. Before putting the chilli into the oven to finish cooking add the chocolate and stir until melted.
Serve with rice and a bowl of melted cheese laden tortilla crisps.
I do love a bundt cake – makes an ordinary cake look so pretty. i was thrilled when I discovered the mini bundt tins 🙂 Of course these would be just as tasty in cupcake tins.
Preheat oven 180 c / Gas 5 Makes 12
140 g butter 1 banana mashed
120 g muscovado sugar Rind of an orange
170 g gluten-free self-raising flour 1/2 cup currants
4 eggs (3 if using non gf flour)
Put all the ingredients in to a bowl and mix thoroughly. Spoon the mixture in to the tins and bake in the oven for 10-15 minutes.