Crunchy Quinoa & Roast Aubergine Salad

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Summertime calls for easy and fresh salads. Full of goodness and yumminess!  Here I bring you my new recipe made today.  Extremely healthy and incredibly tasty!  I am one happy lady!

INGREDIENTS

2 large cups quinoa cooked
1 aubergine
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds

Dressing
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water

METHOD

I roasted the aubergine directly on the gas of my stove.  Very Indian style!  I kept the gas on low and kept turning the aubergine as it was slowly roasting.  When the skin wrinkled and the flesh was tender.  I removed it and let it cool down

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Gently removed the skin and then cut the aubergine into small chunks

Placed in a large salad mixing bowl with the rest of the salad ingredients.  I then combined all thoroughly.  Lastly the dressing was added and infused in

Butter Bean, Kale & Tagliatelle Soup

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A wholesome soup. Filled with some much goodness and the Kale just takes it to that super soup level!

INGREDIENTS

1 tin 400g butter beans drained
100g kale
100g tagliatelle
50g crushed tomato
800ml water
1 garlic clove crushed
1 tsp cumin powder
Salt to taste

METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

A Beetroot, Feta & Quinoa Salad

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I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

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INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

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METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

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In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

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Crumble in the feta last and fold in

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Serve alone or with some buttered whole grain pitta bread

I will be serving some @

A Breakfast Boost…

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Add a little o lay! to your English breakfast! Button mushrooms with white kidney beans and plenty of taste! Goes incredibly well next to a poached egg or two. Ok! Now my mouth is literally watering! I’m off to fix myself a hearty breakfast! Even though it is 3pm in the afternoon here lol!

Hope you all have a fantastic day friends, much love, D x

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INGREDIENTS

300g button mushrooms
1 tin white kidney beans drained
½ tbsp olive oil
2 cloves garlic crushed
1 tsp peri peri spice mix
1 tsp dried cumin powder
200g tomato passata
Salt to taste
Mature cheddar cheese grated

METHOD

Heat up the olive oil in a medium saucepan, on a low heat  Sauté the garlic and mushrooms together

Throw in all seasoning and spices, cover and cook for a few minutes

Pour in the tomato passata, along with the beans, stir.  Bring to a boil and simmer for 10 minutes

Put the mushroom and bean mixture into a small deep oven dish, scatter over some grated cheddar and melt under the grill until the cheese is golden brown

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Ready to serve up with your English Breakfast

Butter Bean Quesadilla

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I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!

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They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!

See you all soon with the pasta recipe, much love, D x

INGREDIENTS

1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry

Ready made tortillas

METHOD

Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned

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Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over

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Cook on both sides until the cheese has melted and the beans have warmed through

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Taco Beans

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Kidney beans are my most favourite beans in the whole world!  I really don’t know why but I’m extremely satisfied after eating them and they are my go to comfort food all year round. 

Usually I use a refried bean mix in my tacos but yesterday evening only kidney beans would do!  I only made a small batch and it was gone in minutes.  Note to myself…Make lots and lots next time round.

INGREDIENTS

1 tin kidney beans drained
1 clove garlic minced
1 tsp olive oil
Pinch of chilli flakes
Salt to taste
Tomato puree to taste
1 tsp ground cumin & coriander powder

METHOD

Heat the oil along with the chilli flakes and minced garlic on a low heat. To infuse the oil

Throw in the kidney beans with all the other ingredients. You may want to add a splash of water to help mix everything well

Keeping on a low heat, let the beans cook through. Gently smash the beans a little with your wooden mixing spoon to release more flavour

Combine with salad, tomato salsa, grated cheese in crispy tacos

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Source http://kidneystonespictures.com/large/30/Healthy-Kidneys-Pictures-2.jpg

Rosecoco Piri Piri Beans & Rice

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A staple meal of beans and rice has and always has done wonders for me! I find it satisfying, comforting and most importantly healthy. Great on a winters cold evening after picking up the boys from school. Simple, efficient and delightful. There is not a lot I can say about this dish. Just go ahead and try it friends. Do let me know how you like them. You are free to change the bean but don’t forget the spices especially the piri piri!

Enjoy, Have a lovely day! Much love, D x

INGREDIENTS

1 tin Rosecoco beans drained
Salt to taste
2 Spring onions finely sliced
½ tsp ginger paste
5 tbsp tomato passata
1 tsp piri piri powder
1 tsp ground coriander powder
¼ tsp turmeric powder
1 tbsp olive oil

METHOD

In a non stick frying pan with the oil, fry off the spring onion and ginger with spices

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Pour in the passata, season with salt and on a low heat…warm through

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Add the beans, stir and cook for a further 10 minutes

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Serve with some fluffy white rice.

Borlotti Bean Soup

Tasty, healthy and comforting…What else could you ask for in a soup?….

Shivaay Delights

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I was thrilled to have been asked by Shruti @ Cooking With SJ to write my very first guest post recently. SJ and her blog are very much an inspiration to me and I am constantly learning from her. Thank you for asking me honey x

“A warming your cockles” kind of soup I’ve put together in this cold, wet weather we are having here in the UK. A fushion soup of Mexican bold bean and coriander flavours and the wonderful Italian pasta to add even more body to this dish! So easy to prepare and quick to make. An ideal supper with some crusty buttered bread on a frozen February evening!

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INGREDIENTS

½ white onion sliced into crescents
175g tin of Borlotti beans drained and rinsed
A few handfuls of tiny pasta shells
400ml vegetable stock
½ tbsp olive oil
1 garlic clove crushed
⅓ tsp garlic granules
½…

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Sneak In The Goodness..Vegetable Chapatis

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Creating another meal out of left over curry is a god send especially if you have fussy little eaters.  I find that by sneaking vegetable and pulses into these flatbreads I can get the goodness into their diet.  I find it beneficial also as I can grab one on the go and end up getting a balanced meal in one hit!

The curry I have used in this recipe is my Black eyed beans and aubergine curry.  There is no need to add any extra spices or herbs as the curry is tasty enough for the base of the chapati.  Easy, simple and practical, my favourite kind of cooking!

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I really hope you enjoy these, have a lovely day! Much love, D x

INGREDIENTS

1 cup of aubergine & black eyed bean curry
2-3 cups of chapati flour
Hot water to bind
Chapati flour to roll
Salt to taste

METHOD

Blitz the curry in a food processor.  Add the flour gradually to form a soft pliable dough.  Pour in a little water to bring the dough together if needed

Pre heat a non stick frying pan on a medium heat

Meanwhile heat a non stick frying pan on a slow to medium heat. Take a tablespoon amount of dough and form into a ball, flatten and on a clean floured surface roll into a round of approximately 10cm

You will have to flour the chapati as you roll to avoid sticking

To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula

Wait again for a minute or so and turn over again. When both sides of the chapati is cooked brown spots will appear

Take out of the pan and set aside on a plate. Spread a little butter onto the chapati

Repeat for the rest of the dough

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Black Eyed Beans & Aubergine Curry

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My Mum can’t get enough of aubergines and I was so happy to see her inventive side come about again when I recently stumbled upon this particular curry in the fridge at our family home. Juicy aubergine full of flavour and the earthiness of the black eyed beans really does make this a fantastic combination.

I told my Mum, that I wanted to learn this curry immediately, so we set off and made it together! The result was delicious! Thanks Mum, I’m always learning from you!

Have a gorgeous day friends, much love, D x

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INGREDIENTS

1 tin black eyed beans, drained and rinsed
1 medium aubergine
1 white onion chopped finely
1 large tomato diced
1 small green chilli finely chopped
1 tsp ginger puree
2 cloves garlic crushed
1 tbsp tomato puree
1 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Salt to to taste
Pinch of asafoetida
1/4 tsp turmeric
1 tsp cumin powder
Chopped coriander to garnish

METHOD

In a large saucepan, heat the oil on a medium heat with the mustard, cumin seeds and asafoetida. Once they start to pop add the onion, garlic and ginger. Sauté for a couple of minutes

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Throw in the aubergine with the rest of the seasoning, combine well. Pour in half a cup of water and stir

Simmer gently for 7 minutes or until the aubergine has softened. Stir in the tomato puree along with the chopped tomatoes and black eyed beans

Simmer for a further 10 minutes on a low heat. Garnish with some fresh coriander. Serve with hot chapatis or naan bread

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