Tag Archives: food

Chilli Sauce & Coconut Oil Prawns

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Ingrediants
For Chilli Sauce
3 Red Jalapeno peppers
1 chilli
2 tblps Sugar
1 tbsp Vinegar
Water
Cornstarch
2 Garlic Cloves

Coconut Oil Prawns
Coconut Oil
250g King Prawns
110g Brown rice & Quinoa (Boil yourself or Uncle Bens).
Baby Corn
Spring Onion & Coriander (for garnish)

Method

Chilli Sauce
To make the chilli sauce, blend together (I use a food processor) the garlic, chilli, red peppers, sugar, vinegar and 2 tbsp water into a puree.

Once blended, add to a saucepan and bring to the boil. The chilli, garlic and peppers should all start to soften, and the mixture will thicken. (I always taste as I am going along to see if it needs more sugar, vinegar etc).

Once you are satisfied it has thickened (roughly the consistency of a pasta sauce), combine the cornstarch and 2 tbsp of water in a mixing jug. Once combined, mix into the pan of peppers and sugar. Bring mixture to the boil and simmer for a few minutes. Once you are satisfied, remove from heat, cool and store in the fridge.

Coconut Oil Prawns
(If you are cooking your rice rather than heating in a microwave, start this process as will take 20 minutes to cook thoroughly).

Add roughly 2 tsp of coconut oil to a pan, on a low heat. Once oil has melted, add the prawns and cook on a low heat until soft and slightly browned.

Sometimes I chop a red chilli and add to the pan with the prawns for added flavour.

Whilst cooking, heat a pan of water for your baby corn. Once boiling, add and cook for 5 minutes (leave the baby corn whole and chop after cooking). Once cooked, drain, chop and add to the pan with the prawns, this gives them a delicious buttery flavour without the fat!

Once the prawns are cooked, stir in a tsp of cayenne pepper, and season with salt and pepper. Leave on a low heat.

Heat up Brown rice and Quinoa (or drain cooked rice once boiled) and server on plate.

Add the prawns and baby corn mixture, take the chilli sauce from the fridge and pour over. Garnish with spring onion and coriander. (You will see in the photo that i also added pomegranate seeds, something I tried as I had them to use up, equally as good without them.)

Enjoy!

Elena xxx

Berry & Honey Muffins

I love baking, and working full time means I rarely get to cook for my own pleasure, it’s usually just a rush to eat something before the day starts or when I come home in the evening. Over the last few years, I’ve tried to incorporate baking, cooking & experimenting with my favourite foods throughout the week instead of waiting until the weekend.

As well as being a lover of everything sweet, I am also health concious and do try to modify traditional recipes so they suit the eating habits I like. Simple things like using natural honey and cinnamon instead of sugar, oats and brans instead of flour all make a difference in a recipes nutritional factor.

Today was Berries & Honey Breakfast Muffins (or a snack), I can make these on a Sunday and enjoy them for an on-the-go breakfast throughout the week, as they will keep for 5 days in an airtight container. So here’s the recipe, which can be adapted with different fruits and flavours depending on your taste :)

Ingredients

2 Large Ripe Bananas
250g Porridge Oats
2 Large Eggs
2 Tablespoons Greek Yoghurt
2 Tablespoons Natural Honey
1 Tablespoon Natural Peanut butter
1 Tablespoon Chia Seeds
1-2 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
Blueberries
Raspberries
(Make it as fruity as you want!)

Method

Pre heat the oven to Gas Mark 4, and grease a 12 dip muffin tray.

In a blender, add the oats, bananas, Eggs, Greek Yoghurt, Peanut butter, and Honey. Blend until almost smooth (a few chunky bits will just give the muffins extra bite).

Once blended, pour into a mixing bowl and stir in the vanilla extract, cinnamon and chia seeds.

In a pan, add half the blueberries and raspberries that you want in the muffins, and heat up until runny. Once hot, marble the fruit through the Muffin mixture.

Spoon the mix into the muffin tray. Add the last of the berries on top, as these will slowly soften whilst in the oven.

Place into the oven and cook for 15 minutes! (Check and 10 minutes and then leave them for an extra 5).

Enjoy!

Elena xxx

Melanzane Di Parmigiana

Ingredients

1 white onion
3 Garlic Cloves
1 Red Chilli
2 cans Chopped Tomatoes
500g Cherry Tomatoes
1 tbsp. Tomato Puree
2 Large Aubergines
500g Mozzarella
Parmesan
Cheddar
1 tbsp. Milk
Basil
Chilli Flakes
Salt & Pepper

Method

Preheat Oven on Gas Mark 4

Chop onion, garlic, chilli and lightly fry in olive oil.

Once browned, add the chopped tomatoes, cherry tomatoes, and tomato puree and leave to simmer on a medium heat. Once bubbling, add 1 tbsp. of milk, season with salt and pepper.

Leave to simmer on a low heat.

Meanwhile, slice the aubergines into medium thickness circles. Heat a frying pan with oil, and once hot, lightly fry all aubergine slices until slightly browned on each side. Once done remove from heat and set aside.

Check the tomato sauce and stir if necessary. Add to taste the basil, and as many chilli flakes as you want J

Slice mozzarella; grate the cheddar and parmesan ready to assemble your Melanzane.

In an oven proof dish, cover the bottom in some of the tomato sauce (not all as you will need this for layering).

Then add the first layer of fried aubergine.

Then top with some of the mozzarella, cheddar and parmesan.

Then coat the cheese with another layer of the tomato sauce.

Repeat the process until you have a dish looking similar to lasagne.

Sprinkle on the last of the cheese on the top layer, along with a few sprigs of basil, salt and pepper, and some extra chilli flakes.

Place dish in the oven for 30-40 to cook through.

Enjoy!

Elena xxx

Bell Pepper & Chorizo Pearl Barley

I am a lover of risotto and this Recipe is a I guess a adaptation of Basic Risotto cooking methods. Sometimes I like to vary which carbs I eat to keep things interesting – pearl barley or quinoa can be a great substitute for rice.

So from experimenting with different flavours and pulling different aspects of recipes, I have come up with Bell Pepper & Chorizo Peal Barley. It’s a perfect to cook slowly adding in flavours where necessary – adding some sweeter ingredients more suited to summer!

Ingredients
1 Chorizo Ring
500g Pearl Barley
2 white onions
3 Roasted Bell Peppers
2 garlic cloves
Olive oil
1 Chili
Paprika
1 Can chopped tomato
1 Chicken stock cube

Method

Chop bell peppers, drizzle with honey and olive oil and roast for 15 minutes.

Fry chopped Chorizo in a pan with olive oil, salt and pepper until it turns golden. Once browned, remove and set aside.

Chop onions and garlic and heat in a frying pan with olive oil.Once softer, add in the Pearl Barley, mixing well. Then add the chopped tomatoes and bring to the boil

Season the pan with salt, pepper and one teaspoon of Paprika and leave to cook through on a medium heat for 40 minutes (checking every now and again that none of the ingredients are sticking, if so may need to add a drop of water).

Once soft, stir in the Chorizo and roasted peppers & season to serve.

Enjoy!

Elena xxx

Honey Spice Rice

Summer (If like me you are in the UK i’d argue if we could really call it that but…) is a great time to experiment with sweeter flavors, heat and spice! Typically I have a lot of BBQ’s, family events and there is always loads of food to be made.

I tried my own version of Honey Spice Rice for my family which they loved so thought I would share the recipe with you!

Ingredients

6 Cups Brown Rice
6 Mixed Peppers
2 White Onions

2 Red Chilli
4 Garlic Cloves
1 Pack Pomegranate Seeds (250g)
1 Pack Thick Cut Bacon
1 Teaspoon Tumeric
1 Teaspoon Paprika
3 Teaspoon Chinese Five Spice
Salt & Pepper
Olive oil
Honey

Method

Chop onions and crush garlic and add to a pan with heated olive oil.

Once Brown, add in chopped peppers, red chilli and cook until soft. Add the bacon to the pan and cook through, seasoning with salt and pepper.

Took cook the rice, you can either add to the pan with 500ml of water, or you can boil separately, whichever you prefer. (Sometimes I use Uncle Bens Microwave Wholegrain Rice & Quinoa which gives more texture and Shorter prep time!)

Once rice is fluffy and cooked through, add to the pan of ingredients, and turn off the heat, and leave to cool for 10 minutes.

Once the rice has cooled, mix in the Tumeric, Chinese Five Spice, and Honey (as much as you like to your own taste – half a tablespoon is usually sweet enough).

Add rice to serving dish/es.

Sprinkle chopped cucumber and pomegranate seeds over the top. Season with salt and pepper. You can drizzle more honey over the top but again this will be to your taste!

Enjoy

Elena xxx