Quick Vegetarian Hawaiian Pizza Fix

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Spicy, salty, juicy and sweet. Those were the flavours that was dancing around on my palate yesterday evening for my dinner! I love pineapple on pizza! And I had a major craving yesterday evening! So i thought I’d make a pitta pizza ~ instantly there and then.

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You may look at the ingredients below and think ok?! I can see why she used these ingredients until you get to chopped coriander! I did add coriander and boy did it taste gooood! Give it a go you’ll be pleasantly surprised!
Have a super weekend! Much love D x

INGREDIENTS

Pitta bread
2 pineapple rings drained
sliced green chilli
chopped coriander
Onion slices
Cheddar or Mozzarella cheese
Tomato sauce made at home

METHOD

• Tomato sauce ~ ours was made with tomato passata, olive oil and a couple of crushed garlic cloves and dried oregano. Cook through until you get a thick sauce

• Lightly pre grill the pitta bread, lay on a lined baking tray with foil

• Spread some tomato sauce

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• Top off with the onion and chilli. Gently place the pineapple rings on top

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• Scatter the coriander and sprinkle on some cheese

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• Place in a pre heated grill for 5-7 minutes until the cheese is bubbling and golden brown

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An Indian Sweetcorn & Lentil Dal

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A large saucepan of lentil dal in this household will disappear so quickly, you won’t believe your eyes. So very nutritious and comforting that makes you feel good and really warm inside.

The sweetcorn adds buttery speckles of colour to this already vibrant orange dal. It brings the sunshine to your palette!…what more could you ask for

A meal you can prepare in less than 35 minutes and I will be experimenting more to come up with even quicker healthier meals, so watch this space! Enjoy x

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INGREDIENTS

2 cups red lentils
Boiling water
1 medium onion sliced in crescents
1 tomato diced
1 tin of sweetcorn drained
½ tsp grated ginger
1 tsp garam masala/ pau bhaji masala
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp dried red chilli flakes
1 tsp coriander & cumin powder
Salt to taste
150g tomato passata
1 tbsp sunflower oil
Freshly chopped coriander to garnish

METHOD

• Bring the lentils to a boil and then gently simmer for approximately 10-12 minutes, making sure there is enough water at all times. Once lentils are soft and a little mushy turn off the heat and set aside for later

• Heat up the oil, mustard seeds and chilli flakes in a large saucepan. When the seeds pop throw in the onion, tomato and ginger, sauté for a few minutes

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• Add all the spices and seasoning plus the tomato passata

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• Stir and lower heat to a gentle simmer, cook for 5 minutes with the sweetcorn and then carefully pour in the lentils with the water

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• Bring to a boil and then on a low heat cover and simmer for 10 minutes

• Garnish with fresh coriander and serve with fluffy basmati rice

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It Took A While…

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Omelettes in our family are so important! As are eggs!  I love cooking with them and maybe that’s why I love baking! Though I have yet to create some eggless baking recipes for our vegan friends…don’t worry I haven’t forgotten you..

My omelette story starts off when I was 5-6 years old and I remember being excited when Dad was at home first thing.  He did shift work so it was a great to see him and I knew we would be in for a treat!

He would wake up early and whilst we were getting ready for school, he would be busy making us omelettes.  Simply with egg a little spice and seasoning, rolled up with tomato ketchup inside!  A very fond memory! My brother made me cheese and onion omelettes with chips when I was pregnant…ooh how I craved them!!! And when my second baby came along, all I ate were omelettes again!!

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I yet hadn’t perfected my omelette until my Mum bought me my tiny tefal omelette pan!  Just one egg cooked in this pan came out so thick and fluffy…
So here it is my quick 1 egg cheese omelette.  Something sooo simple but something I want to share and record for my boys!

Have a beautiful day and I will see you tomorrow, much love D x

INGREDIENTS

1 fresh free range egg
1 tbsp milk
Grated mature cheddar cheese
Salt to taste
Pinch of turmeric
⅓ tsp ground coriander & cumin powder
¼ tsp cayenne/paprika powder
½ tbsp olive oil

METHOD

• Preheat the olive oil in a small frying pan on a low heat

• Crack the egg, add in the milk and with a fork whisk to combine

• Throw in the cheese, season and spice with the rest of the ingredients and whisk until it foams a little

• Gently pour into the frying pan.  Let it set and then flip over with a spatula.  Cook for a couple of minutes and it should have risen and will be all fluffy

• Plate up and enjoy on its own with ketchup like me or as a sandwich filling!

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Spring Baby Leek & Chilli Risotto

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A fresh and light risotto ~ the perfect way to celebrate the arrival of Spring time here.  As the pink blossom on the tree adorns us.  Bright yellow flecks of daffodils gracing us with their presence. 

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I absolutely love this time of year!

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I happened to stumble upon some gorgeous crisp baby leeks and I just had to cook with them.  It’s the first time I have used baby leeks and what a delicious treat!  A certain sweetness was added to the creaminess of the risotto and the chilli cut through a little of the richness and warms the back of the throat!  I have to admit, that this is now my very favourite risotto recipe I have made.  I hope you enjoy it as much as we do!

Have a happy, fun filled day! Much love D x

INGREDIENTS

4 baby leeks sliced thinly
1 green chilli chopped finely
250g Arborio Rice
1 litre hot vegetable stock
1 tbsp butter
1 tbsp oil

METHOD

• Heat the oil and butter in a large non stick saucepan on a medium heat.  Throw in the leeks and chilli

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• Sauté for 6-8 minutes.  Add the rice and combine.  Once the leek is softened start pouring a ladle of vegetable stock one at a time, stirring continuously

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• As the rice absorbs the stock keep adding a ladle of stock at a time.  Cooking on a medium heat

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• This process normally can take up to 25-30 minutes.  You may need a little extra stock.  As the risotto becomes creamy and the rice tender and soft, take off the heat and serve immediately

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☆Please wear a daffodil to represent our fight against cancer!☆