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Red lentil,red pepper and coconut soup

13 Feb

The flavours in this soup are well balanced and the red lentils should be a household stable as they ate inexpensive and really east to cook .

Serves 4

1 onion, finely chopped
2 celery stalks,finely chopped
1 red chilli,deseeded & finely chopped
2cm fresh ginger,grated
1/2 tsp ground cumin
2 red peppers,deseeded & diced
100g red lentils
400ml tin coconut milk
400ml vegetable stock
Salt & pepper
Toasted desiccated coconut to serve

Heat some oil in a large pan,add the onion and celery.saute for 5 minutes then add the chillies,ginger and cumin,cook for a further 2 minutes.

Add the peppers,lentils,coconut milk and stock.continue to cook for a further 10th minutes until the peppers are soft.
Puree the soup in a blender until its a smooth consistency.

Sprinkele over the toasted coconut when serving .




Banana booster bars

13 Feb

These bars give you a good boost of energy and are packed with seeds and fruit for a healthy on the go breakfast.

125g butter
150g soft brown sugar
75g honey
Zest of 1 lemon & orange
200g porridge oats
175g dried fruit ( mix of apricots,sultanas,dates)
75g pumpkin seeds
75g sunflower seeds
175g mashed banana ( about 2 medium)
Sesame seeds for scattering

Grease and line a baking tin, about 20cm square. Put the butter, sugar, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.

Stir the oats, dried fruit and the seeds into the melted butter mixture until thoroughly combined,then add the banana,give one mote mix. Spread the mixture out evenly in the baking tin, smoothing the top as you go.

Scatter some sesame seeds over the surface and trickle with a little more honey. Place in an oven preheated to 160Β°C and bake for about 30 minutes, until golden in the centre and golden brown at the edges.

Leave to cool completely in the tin, then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.



Lentil,chickpea,cheese & onion burgers

13 Feb

Guilt-free fast food! Perfect in a toasted bun, these deliciously spicy burgers will become firm family favourites and are guaranteed to convert even the most committed of carnivores.

Serves 4

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1/4 tsp cayenne
400g can lentils, drained and rinsed
400g can chickpeas, drained and rinsed
1 tablespoon tahini paste
2 tablespoons freshly chopped parsley
1 large organic egg, beaten
100g (3 Β½ oz) fresh breadcrumbs
100g (3 ½ oz) grated Gruyère
100g (3 Β½ oz) feta, crumbled

plain flour, for dusting
salt and freshly ground black pepper

To serve (optional)

burger buns
shredded lettuce
sliced tomatoes
sliced red onions
sliced avocados
soured cream
tomato ketchup
pickles and relishes

Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not coloured. Add the garlic, ground cumin and cayenne and cook for another 30 seconds. Remove from the heat.

Tip the lentils and chickpeas into the bowl of a food-processor and blend until coarsely chopped. Add the onion mixture, tahini paste and parsley, and blend again until combined and nearly smooth. Tip into a large bowl and add the beaten egg, breadcrumbs and both of the cheeses. Mix together using your hands and season well with salt and freshly ground black pepper. Shape the mixture into patties and lightly dust in plain flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides.


Chorizo,chickpea & spinach soup

12 Feb

Serves 2

1 small white onion,finely chopped

2 celery stalks , finely chopped

400g can chopped tomatoes

110g pack of chorizo sausage (unsliced)

140g spinach or cabbage

410g can chickpeas , drained and rinsed

1 chicken or vegetable stock cube

Put a medium pan on the heat and fry off the chorizo,onion and celery tip in the tomatoes, followed by a can of water. While the tomatoes are heating, shred the cabbage.
Pile the cabbage or spinach into the pan with the chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Grate over half a boiled egg,which will give the finishing soup a bit of creaminess πŸ˜€


Chestnut soup

8 Feb

Serves 4-6

25g of butter
2 onions, chopped
1 garlic clove, finely sliced
2 celery sticks, chopped
1 large potato, diced
200g vac-packed chestnuts
1–1.2 litres vegetable stock
1 bay leaf
150–200ml single cream

In a pan, melt the butter and fry the onion, garlic and celery till soft but not coloured. Add the potato,the chestnuts,stock and bay. Boil, then simmer for 30 minutes. Once the potato is soft, remove the bay leaf and blitz with a hand blender till smooth,add salt and pepper,Stir in the cream and check the seasoning.

Thus soup can be served with croutons and crispy Bacon pieces



Vegetable & barley broth

22 Jan

This recipe is great for a cold day, serve with some nice bread and it makes a lovely tea,

Serves 4
15g butter
2 onions,finely chopped
A few sprigs of fresh thyme
1 celery stalk,finely chopped
1 carrot,finely chopped
1 parsnip,finely chopped
1/4 tsp ground corriander
A good pinch or cayenne pepper
100g pearl barley
1.5ltrs vegetable stock
Salt and pepper

Heat the butter up in a pan and add the onion and thyme,after 5 minutes add all the other vegetables and saute for a further 5 minutes before adding the pearl barley.pour in the stock and allow to cook for 25 minutes .

The broth will get thicker if left in the fridge for the following day. So just add more stock if neccessary.

Sprinkle of some chopped parsley and croutons to finish.



Study for temporary stop

21 Nov


Well this is my 2nd purchase from the seed gallery,it is creates by Sarah Jennings who owns the shop. You can read more by going to the website

When I saw this picture.It caught my eye straight away with the bold colours.the picture is not over packed and would go well in any home . πŸ˜€

It’s now the perfect time to pop into the shop for some great Christmas presents and decorations .