healthy

Two Ingredient Healthy Pancakes!!

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So I’ve been trying to be healthy lately, as all of a sudden my holiday is 6 weeks away!! And I found this recipe for two ingredient pancakes – only banana and eggs! Quickly forgot all about it until I woke up starving with not much in for breakfast, and remembered this recipe! I had lots of eggs and a banana, and some strawberries to finish off! Oh my god – amazing. Don’t taste too banana-ery (is that a word?) but just enough to be able to taste it. I added a sprinkle of mixed spice because it’s what I had in, but you can add cinnamon, nutmeg, etc. I also served it with a drizzle of honey which I decided was better that fakey ‘no sugar’ syrup – and I could eat them all over again. The best bit is that it couldn’t be more simple – I love it when it’s easy!!

Ingredients:

  • 2 eggs, whisked.
  • 1 banana, mashed.
  • Oil for the pan – I used coconut!
  • Berries for serving.

Optional Extras:

  • All natural maple syrup
  • Honey
  • Mixed spice, cinnamon, vanilla, etc.

Directions:

  • Mash the banana up with a spoon or a fork or whatever you can find!! Mash it up with no lumps.
  • Whisk the two eggs together in a bowl.
  • Then add the mashed banana, and whisk together again.
  • Put some oil on a low medium heat.
  • Using approx. 2 tablespoons per pancake, spoon them into the pan.
  • Flip them after a minute, or when the centre looks bubbly!
  • Serve them with whatever berries you have in, and a little bit of syrup/honey!

This served two hungry people for breakfast/brunch, but could stretch to three maybe!!

I dare you to try it!

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Pea, Feta & Mint Fritters and Yoghurt Mint Dip

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Having finished uni this week, I can finally do all the things I never felt I had time for before!! Including these! Pea, feta & mint fritters with yoghurt mint dipping sauce from Gourmande In the Kitchen, found them the other day, and a combination of not needing the whole of ASDA to make them, and looking fairly quick and easy to do, meant they were on the list of things to make! I did them for lunch today and although they took longer than I thought to make, they were definitely worth it. Especially the little golden bits which was big hunks of melting feta – amazing!! The recipe was originally gluten free and grain free, but I wasn’t too bothered about that and changed it up a little bit to suit what I had in. I’m a big fan of mashing anything together, frying it and calling it a fritter, so I was easily pleased!! Here’s the recipe I used:

Ingredients

For the Yogurt Sauce:
  • 120 ml thick Greek or strained plain yogurt
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon fresh mint, finely chopped
  • Pinch of sea salt
  • Freshly ground black pepper to taste
  • Extra virgin olive oil for drizzling
For the Pea Fritters:
  • 260 g fresh or thawed frozen green peas
  • 2 large eggs
  • 2 spring onions (or one medium shallot), white and light green parts thinly sliced
  • 2 Tablespoons fresh mint leaves, coarsely chopped
  • The zest from half of an unwaxed or organic lemon, finely grated
  • 56g sheep’s milk feta
  • 28 g coconut flour, sifted
  • ½ tsp sea salt
  • ¼ tsp freshly ground pepper
  • Olive oil for frying

Instructions

  1. Make the Yogurt Sauce:
  2. Whisk all ingredients in a small bowl until smooth. Season to taste with sea salt and freshly ground black pepper and drizzle with olive oil.
  3. Refrigerate until needed. (Can be made ahead of time)
  1. Make the Pea Fritters:
  2. Cook peas in a large saucepan of boiling salted water until just tender (about 3-4 minutes).
  3. Drain and mash coarsely using a fork or pulse briefly in a food processor until chunky.
  4. In a large bowl whisk together the egg, green onions or shallots, mint, lemon rind, feta, coconut flour and salt and pepper. Add in the pea mixture and mix thoroughly. Set aside for 5 minutes to allow the coconut flour to absorb some of the moisture.
  5. Heat a thin layer of coconut oil in a medium frying pan over medium heat and place heaped tablespoons of the pea mixture in the pan pressing down the mixture into a disc. Cook in batches flipping when golden on one side (about 2 minutes each side).
  6. Drain fritters on parchment paper if needed.
  7. Serve immediately with the yogurt sauce on the side and additional lemon wedges and a green salad if desired.

I don’t really like a strong flavour of mint to be honest, but followed the recipe and it wasn’t too much, but add more if you like that sort of thing!! Same with the lemon really, but I did forget to serve with the lemon wedges at the end so I’d definitely do that next time. I served these for lunch for two with a salad which was enough, but it’d need to be served with more for a bigger number of people. Perfect for a picky tea – like the Sesame Seeded Halloumi from the other day!!

Happy frittering!

Sesame Seeded Halloumi

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So I’ve been busy of late with excessive uni work, dissertation deadlines and exams upon exams, meaning I’ve been heading home for tea without the time to figure out how to feed myself! Luckily mum’s ‘just thrown together’ tea’s resemble a banquet for me who generally hardly has anything in to throw together except beans and dried couscous. Not great.

The stand out for this however, was the sesame seeded halloumi. We’ve done this for years but I can’t remember where we first heard about it – but it gives it this amazing skin and crunch that is unbeatable. For ages we used to coat it in flour making it brown and crispy, but this adds something else to it and it’s amazing!! One of those things you have to tell people to try if they like halloumi, or even mention the word around me!

It’s quite simply halloumi sliced up and coated in sesame seeds, and then fried on a medium heat. Serve with salad, parmesan potatoes, and anything else you like to make up your picky tea! Garlic bread is a must though.

Vegetarian Pan of Scouse

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I am from Liverpool. So obviously absolutely love a pan of scouse (probably known to everyone else as stew). I don’t really care what you call it, as long as you make it and eat it.
My memory of scouse is of my Grandma’s – and was beautiful. Homemade, honest and delicious. And my Mum has since made it many times – and adapted it to be veggie to suit my brother using Quorn mince. Tastes just as nice to me, and also contains something like 80% less fat – like the advert says! Handy bonus.
So I wanted to make it last week, and rang my mum for the ingredients. The only thing was she knew what to get, but when asked how much of anything, replied with a bit of a vague non-answer, about how I’d ‘just know’. Unsatisfied I thought I’d find some quantities online for a scouse, if not a stew. Nope. Couldn’t find anything. Anyway, ended up buying wayyyy too much, but suppose I did ‘just know’ and didn’t use it all. So here’s the veggie recipe for a bloody amazing taste of Liverpool.

Ingredients
– 2 white onions, chopped up.
– 3 large carrots, chopped into discs.
– 6 Maris Piper medium sized potatoes, peeled and chopped into 2cm bite sized pieces.
– Quorn mince (500g).
– Bouillon vegetable stock (I think I made a litre up and used just under this, but best to have too much in case it goes a bit dry).
– Mixed herbs (a healthy sprinkle).
– Salt and pepper.
– Half a bag of washed spinach.

Recipe
– Fry the onions in a large pan on a medium heat. When they’ve softened, add the potatoes. Leave for them to soften a little bit too.
– Add the mince and mix well. Then add the carrots, and finally add the stock until it’s about 2 cm from the top of the mixture.
– Add the herbs, salt and pepper, and mix well. Leave to simmer for at least 20 minutes. If possible, make this in the morning and reheat at night for dinner – the potatoes will have soaked up all the juices and makes it 10x as amazing. Or reheat the leftovers the next day. Yum.
– When ready to serve, throw in the spinach until it’s wilted down.
– Serve with pickled beetroot and/or red cabbage, and a generous squirt of brown sauce or ketchup – much to my mum’s dismay – its got to be done!!