Soya Mince Chili

There is nothing like a bowl of hot Mexican tantalizing chili on a Winter’s day, when your mood is low as it is soo dark outside! All you want to do is hibernate in your home.

This dish has definitely lifted my spirits and I’m about to get a second serving.

It is super easy to make it doesn’t take much time and at the end you will be one happy bunny!

Ingredients

300g Quorn Soya Mince frozen

2 medium onions diced

1 tin chopped tomatoes

1 tin kidney beans

4 garlic cloves crushed

2 dried red chili

1 veg stock cube

Salt to taste

1 tsp smoked paprika

1 tbsp sunflower oil

1 tsp cumin seeds

Fresh lime juice to taste

Method

🌟Heat the oil in a large saucepan on a medium heat sprinkle in the cumin seeds, drop in the chili, onion and crushed garlic. Stir until onion looks translucent

🌟Toss in the tin of crushed tomatoes along with the paprika, crumble in the veg cube and season with salt, bring them to the boil gently.  Put in the soya mince into the tomato sauce and mix well.  Throw in the Kidney beans with the brine

Lower the heat and cook the chili for 30 minutes stirring occasionally, squeeze in a little fresh lime

🌟Serve piping hot with tortilla chips and a dollop of sour cream or creme fraiche

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Pure Vegan Goodness

It’s been a while since i have blogged only because recently my children have become so very fussy and I don’t have time as i’ve been concentrating on my photography work!

But today I was determined to cook something super healthy and blog on the same day like I used to.

I bring with me a super duper trio of broccoli, kidney beans and sweetcorn style filling for the ever popular tortilla wrap!
So here goes…Much love D x

INGREDIENTS 

1 large broccoli into florets

1 tin kidney beans

1 tin tomato crushed

1 small tin of sweetcorn

1 tbsp rapeseed oil

3 shalots diced

2 garlic cloves minced

1 tsp cumin seeds

Crushed chilli flakes to taste

Salt and pepper to taste
METHOD
Heat up oil and cumin seeds in a large saucepan on a medium heat. Once the seeds sizzle,  cook off the shalots for a minute or so.
Toss in the broccoli with the sweetcorn.
Season with salt, pepper and chilli flakes. Mix well

Cover and cook on a low heat for 8 to 10 minutes 

Put in the crushed tomatoes, kidney beans and garlic.  Stir well. Cover for another 10 minutes

Now the filling is ready to put into tortilla wraps! Don’t forget the grated cheese! If you’re not vegan.

Chilli, chilli popcorn!

Crunchy, salty and hot! Sensational popped corn with immense flavour.  The heat got to us but did we stop?..No! Lol…
A must try for this weekend! Hope you’re all good.

Go ahead! Pop some corn!

INGREDIENTS 

1/2 cup popping corn

2-3 tbsps rapeseed oil

1 tsp dried chilli flakes 

1 tsp garlic granules 

Smoked paprika to taste

1 tbsp salt

METHOD 

In a large saucepan, on a medium heat. Pour the oil and sprinkle chilli flakes. Once the oil sizzles, slowly add the popcorn kernels

Add the rest of the ingredients and mix well with a wooden spoon

Turn up the heat to maximum and cover the saucepan

The corn will start to pop.  Once it kicks off, lower the heat to medium again

Wait until all the corn has popped

Transfer into a big serving bowl And munch!

A Spicy Chipotle Tomato Sauce

The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.

INGREDIENTS 

1 tin crushed/whole tomatoes

1 medium white onion

2 garlic cloves

1 tbsp rapeseed oil 

2 pinches chipotle dried flakes

1 tsp garlic salt

Ground black pepper to taste

Dried Oregano to taste 

Salt to taste 

METHOD 

Blend the tomatoes, onion and garlic cloves together

Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano  and garlic salt as the oil heats up

Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan

Cook for 20 minutes, stirring occasionally 

Serve with gnocci or your favourite pasta

Enjoy!

Crushed Mushroom Pasta Sauce

Mushrooms = A no go zone for children!! But this yummy sauce will have them eating them in front of your very own eyes!!!

INGREDIENTS

1 Punnet of button mushrooms
200 ml crushed tomato
3 garlic cloves crushed
Salt to taste
Chilli flakes to taste
1 tbsp olive oil
1 tsp dried oregano

METHOD

Blitz the mushrooms until small pieces

Heat up the oil with the oregano and chilli flakes. Wait for the oil to sizzle

Add in the mushrooms and garlic. Sauté until a little water is released from the mushrooms

Pour in the crushed tomato with salt. Stir and cook through on a slow heat for 20 minutes, Stirring occasionally

Serve on a bed of cooked fusilili or penne pasta

Chilli & Garlic Flatbread

My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!

INGREDIENTS

1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking

METHOD

Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.

Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough

Bring together and knead for 5 minutes

In the meantime heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc

Place in the frying pan.  Cook on both sides until golden brown, using a little oil to aid the process

Serve hot with lashings of butter