Recipes

[[ recipeID=recipe-8krerfcct, title=Spicy Potato Hash ]]

[[ recipeID=recipe-8kreqjnkj, title=Cauliflower Bites with a 'sour cream' dip ]]

[[ recipeID=recipe-8kresza1n, title=Kachumber Salad ]]

[[ recipeID=recipe-8kqb7o15m, title=Easy Pickles ]]

[[ recipeID=recipe-8kpzd0tb1, title=Hasselback New Potato and Griddled Courgette Salad with Salsa ]]

[[ recipeID=recipe-9kpii1tk9, title=Pea Pesto Risotto ]]

[[ recipeID=recipe-8knioq31r, title=Bean, Beet and Kale Burger with Cajun Spiced Parsnip Fries and Salad ]]

[[ recipeID=recipe-9knycvah2, title=Cajun Prawn Salad ]]

[[ recipeID=recipe-8klus7g0y, title=Spiced Pear, Plum & Ginger Crumble ]]

[[ recipeID=recipe-8kl2rf8z7, title=Caribbean Ital Curry ]]

 

Spicy Potato Hash

The great thing about this recipe is that it is easy to adapt to your personal taste as you go along. Suitable as a main or as a breakfast side, this easy-to-cook dish is an easy-to-cook, vegetable packed beauty.


By Sio of @The.Grand.Eat


Servings: 3

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 medium sized potato
  • 1-2 large spring green leaves
  • ¼ of a white onion
  • ½ of a red pepper
  • 2-3 cloves of garlic
  • Spring onions
  • Oil of choice
  • Tumeric
  • Curry powder
  • Black pepper
  • Paprika
  • Cayenne peper
  • Sesame seeds (for garnish, optional)
  • Sea salt flakes

Instructions

  1. Wash, peel and chop the potato into small cubes, then add the cubes to a pot of cold water. Boil for 5 minutes.
  2. Whilst the potatoes are boiling, slice your washed greens, chop your pepper and onion into small cubes and crush or chop your garlic cloves.
  3. Drain the potatoes and shake lightly.
  4. Add two tbsps. of oil to a pan over a medium heat then fry your garlic and onions until slightly browned and the onions are softer.
  5. Add a sprinkle of turmeric, and a dash of curry powder to the pan of garlic and onions and mix.
  6. Add potatoes to the pan along with 2-3 more tbsps. of oil, and mix until completely coated. Scrape the pan if necessary.
  7. Keep frying potatoes until browned, then add the chopped red pepper and greens. Mix.
  8. Add a ½ tsp. of black pepper, a ½ tsp. of paprika and 1 tsp. of cayenne pepper. Adjust amounts to your taste.
  9. Fry the mixture for 3-5 more minutes, until the greens have wilted slightly and the peppers are slightly softer.
  10. Garnish with sea salt flakes, chopped spring onions and sesame seeds (optional) and serve immediately.

Cauliflower Bites with a 'sour cream' dip

Trying to watch your oil and dairy consumption? This recipe is a gamechanger. The panko breadcrumbs and coconut add a beautiful crunch to these moreish bites that you’re guaranteed to enjoy.


By Sio of @The.Grand.Eat

Servings: 2

Keywords:

  • Prep Time: 11 mins
  • Cook Time: 45 mins
  • Total Time: 56 mins

Ingredients

Instructions

Ingredients

CAULI BITES

  • 1 medium sized cauliflower (weighing around 280g)
  • 30g flour of choice (white spelt flour was used in this recipe)
  • 30g panko breadcrumbs
  • 20g desiccated coconut
  • Paprika
  • Black pepper
  • Cayenne pepper
  • Dried parsley
  • 75ml of water
  • Salt
  • Oil

'SOUR CREAM DIP'

  • Juice of ½ a lemon
  • 5 heaped tsps. of vegan natural yoghurt
  • Chives
  • Black pepper
  • Salt

Instructions

  1. Preheat the oven to 300 degrees.
  2. Break cauliflower up into small pieces and put to one side.
  3. Add the flour to a bowl, then add a ½ tsp. of paprika, 1 tsp. of cayenne pepper, a generous sprinkle of black pepper and dried parsley, a ¾ tsp. of salt and 75ml of water to the flour.
  4. In a separate bowl, add the panko breadcrumbs and desiccated coconut (if you don’t want to use coconut, just add 20g more of panko breadcrumbs) and mix together. Also add a pinch of salt if you like.
  5. Dip the cauliflower pieces, one by one, into the wet batter and then roll them, one by one, in the breadcrumb and coconut mix. Alternatively, you can sprinkle the breadcrumb mix onto each piece. Place each piece on a baking tray lined with greaseproof paper.
  6. Place the tray of cauliflower bites in the oven. Turn them over after 30-35 minutes.
  7. Whilst the cauliflower bites are cooking, ,mix all the yoghurt and lemon juice together in a small bowl, then add a pinch of salt and some black pepper. Mix.
  8. Chop some chives and add to the dip mix.
  9. Sprinkle the cauliflower bites with some chopped spring onions and serve with the dip. Best served fresh.

Kachumber Salad

Crunchy & cooling Indian side salad.


By Tiffin & Tea

Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins

Ingredients

Instructions

Ingredients

  • Tomatoes
  • Cucumbers
  • Red Onions
  • Salt
  • Pinch of caster sugar
  • Cumin
  • Lemon juice
  • A few chopped leaves of mint
  • 1 tbsp of Coriander
  • Green Chilli (Optional).

Instructions

  1. Dice tomatoes, cucumbers and red onions and add to a bowl.
  2. Add a dash of salt
  3. Dice finely and add Mint, Coriander and Green Chilli to the bowl.
  4. To dress the salad, toss and add lemon juice and cumin.
  5. Best served FRESH & COLD!

Easy Pickles

My quick and easy pickle recipe is a flavoursome and punchy option to use up any left over veg you don’t want going to waste!


By @jessicasamuels_food

Servings:

Keywords:

  • Prep Time: 10 mins

Ingredients

Instructions

Ingredients

  • Sterilised jar
  • 1 cup white wine vinegar
  • 1 cup Boiled water
  • 3/4 tbsb salt
  • Chosen raw veg
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp whole  black pepper corns
  • X5 bay leaves
  • Bunch of fresh dill

Instructions

  1. Add spices and half of the dill to a sterilised jar.
  2. Add raw veg of choice. Onions, cucumber, cauliflower, carrots... The choice is yours!
  3. To make your brine, add salt and vinegar to boiled water. Stir until salt is dissolved.
  4. Add brine to the jar of veggies until it just covers veg.
  5. Add the rest of the dill.
  6. Allow to cool before refrigerating.
  7. Best taste after 24 hours, Consume within 2 weeks
  8. Top tip: regardless of jar size, your brine should always be 1 part water and 1 part vinegar.

Hasselback New Potato and Griddled Courgette Salad with Salsa

Potato salad with a difference. Creamy courgettes and potatoes on a bed of tangy salsa. Truly a summer appropriate winner.


By Sio Of @The.Grand.Eat

Servings: 2

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 8-10 new potatoes 
  • 4-5 tbsps. olive oil 
  • 1 large courgette
  • 100g spinach 
  • 2 tomatoes 
  • 1 small or medium onion
  • 2 cloves of garlic 
  • Juice of ½ a lemon
  • ½ a lime
  • Sea salt
  • Parsley (optional)

Instructions

  1. Preheat your oven to 350 degrees.
  2. Wash the potatoes, tomatoes and courgettes.
  3. Fill a bowl with cold water. Before slicing each potato, place a chopstick on either side of each one. Make horizontal slices (make sure they are quite close together) across each potato from top to bottom whilst holding the chopsticks as firmly as possible against the potato. Your knife should hit the chopsticks as opposed to the surface. Make sure the knife does not ever touch the bottom of the potato, or it will fall apart.
  4. Drop each potato, after slicing, into the bowl of cold water.
  5. Let the potatoes soak for 5 minutes
  6. Whilst the potatoes are soaking, slice the courgette into thin pieces
  7. Remove the potatoes from the cold water and pat them dry with a kitchen towel.
  8. Rub the potatoes in two tablespoons of olive oil.
  9. Place the potatoes on a baking tray lined with greaseproof paper. Sprinkle them with sea salt. Let the potatoes cook for 20-25 minutes.
  10. Whilst the potatoes are cooking, wash the spinach. Add the juice of half a lemon, a sprinkle of sea salt and a tablespoon of olive oil to the spinach, then mix.
  11. Chop the two tomatoes and the onion into small cubes and put into a bowl. Squeeze the juice of half a lime into the bowl, then mix. Chop and add parsley if you wish.
  12. Crush two cloves of garlic and fry them in a griddle pan (or a regular pan) in 1-2 tablespoons of olive oil until brown. Remove them from the pan
  13.  Add the slices of courgette to the pan. Turn them over after 2-3 minutes (if using a griddle pan, turn them over when the griddle lines are very pronounced).
  14. Turn down the heat of the oven to around 180 degrees, and cook the potatoes for around 10 more minutes.
  15.   Add some spinach to a bowl, top with the salsa, the courgettes and then the potatoes.
  16. Serve.

Pea Pesto Risotto

This risotto recipe is simple, delicious and also easily customisable. Follow your heart when it comes to deciding what texture you’d like. No matter what you go for, it will taste delicious.


By Sio of @The.Grand.Eat



Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

pesto ingredients

  • 100g uncooked peas 
  • 50g pine nuts (and a tablespoon of pine nuts for garnish)
  • 30g /a handful of basil 
  • 2 tbsps. nutritional yeast
  • 2 cloves of garlic 
  • 1/2 teaspoon sea salt
  • 2 teaspoon olive oil
  • 5 tablespoons water 
  • The juice of half a lemon

Risotto Ingredients

  • 250g risotto rice 
  • 250ml - 550ml water
  • ½ of a vegetable stock cube
  • Salt and pepper to taste
  • Herbs of choice (optional) 

Instructions

  1. Boil the peas for 5 minutes or until soft.
  2. Rinse or wash ingredients where required. Do not wash the risotto rice.
  3. Whilst the peas are boiling, prepare and add the pine nuts, basil, nutritional yeast, garlic, sea salt, olive oil, water and lemon juice to a food processor.
  4. Once the peas are ready, add half of them (around 50g) to the food processor as well. Blend the ingredients together.
  5. Crush and chop garlic finely and fry in butter over a medium heat until the garlic is slightly browned.
  6.  Add the risotto rice to the butter, then add around 250ml of water. Let the risotto cook for around 15-20 minutes and mix periodically to ensure the rice does not stick to the pot/pan.
  7. If the rice has absorbed most of the water, add the rest of the peas and the pesto and stir into the rice.
  8. Cover the risotto with a lid and let it cook over a low heat for around 5 minutes or until the water has completely evaporated.
  9. For a creamier, softer risotto, add 250ml of water to the risotto (you may need an extra 50ml). Then, cover the pot/pan with a lid and cook until all of the water has evaporated or for around 10 minutes. Make sure that you stir periodically.
  10. Garnish with the tablespoon of pine nuts and the herbs and/or condiments of your choice, then serve.

Bean, Beet and Kale Burger with Cajun Spiced Parsnip Fries and Salad

Sio's burger and fries meal is perfect for the warmer months approaching. Your BBQ Party can easily be upgraded with these additions! Easy to cook, easy to eat and easy to love!


By Sio of @The.Grand.Eat

Servings:

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 1 hours 15 mins
  • Total Time: 1 hours 30 mins

Ingredients

Instructions

Ingredients

For the burger patties

  • 1 can of black beans
  • 2 beets
  • A handful of kale
  • 3 heaped tbsps. of chickpea flour
  • 1 small red onion
  • 3 cloves of garlic
  • ½ tsp of ground cumin or cumin seeds
  • Sea salt
  • ½ tsp of black pepper
  • 1 tsp of vinegar
  • 2 tsps. of cooking oil

For the Cajun spiced parsnip fries (2-3 servings)

  • 6 Parsnips
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp coconut or fine brown sugar
  • 1 tsp sea salt
  • ½ tsp of garlic powder
  • A pinch of cumin
  • A pinch of allspice
  • A pinch of black pepper

For the salad (2 servings)

  • A handful of Spinach
  • A handful of Rocket
  • ½ a Lemon
  • 1 tbsp of Olive Oil
  • A pinch of Sea Salt
  • Optional: Sauteed Beet Stems

Instructions

  1.   Add 1 tsp of vinegar and a ½ tsp of sea salt to boiling water (enough to cover two beets).
  2.  Wash beets and add to the boiling water. Boil for 45 minutes or until soft. 
  3. Preheat oven to 200 degrees.
  4.  Rinse and pat black beans dry with a paper towel and spread out on baking tray. Oven bake for 15 minutes or until quite dry.
  5.   Roughly chop one small onion, and crush three cloves of garlic.
  6.  Chop up, as finely as possible, half a cup of kale.
  7. Sauté the chopped onion and garlic in 2 tsps. of oil. Add kale once they are soft and browned and sauté for 1 minute
  8.  Peel beetroots once they are ready, and roughly chop them.
  9. Add around 170ml of either the beet water or plain water to the food processor with the black beans, beets, and sautéed onion, garlic and kale. If your food processor can handle a drier mixture, you may not need to add so much water and/or chickpea flour.
  10. Put the mixture in a bowl and add a ½ teaspoon of cumin, a ¾ tsp of sea salt and a ½ tsp of black pepper.
  11. Add 3 heaped tablespoons of sieved chickpea flour to the mixture and mix.
  12. Preheat oven to 200 degrees again.
  13. Use your hands to mould the burgers or use a spoon to scoop out the mixture and mould the burgers on a baking tray lined with greaseproof paper.
  14. Leave the burgers to bake for around 10-15 minutes, then turn them over. Remove them around 5 minutes after this.
  15. Place the burgers in burger buns and add toppings of your choice.

for the parsnips

  1. Wash, peel and chop parsnips into fries.
  2. Boil parsnips for 5-10 mins or until soft. 
  3. Whilst the parsnips are boiling, mix the following in a small bowl to make your Cajun seasoning: 1 tsp of paprika, 1 tsp of cayenne pepper, 1 tsp of oregano, 1 tsp of coconut or fine brown sugar, 1 tsp of sea salt, a ½ tsp of garlic powder, a pinch of cumin, a pinch of allspice and a pinch of black pepper
  4. Heat oil in a pan, and when hot, add your parsnips.
  5. Remove parsnips from oil and drain (using paper towels).
  6. Place parsnips on serving plate and sprinkle them with the Cajun seasoning

FOR THE SALAD

  1. Wash a handful of spinach and a handful of rocket, then add both to a large bowl
  2. Squeeze ½ of a lemon, 1 tbsp of olive oil and a pinch of sea salt over the spinach and rocket.
  3. Toss the leaves.
  4. (Optional step) Cut some stems from your beet bunch, wash them and sauté them for 1-2 minutes. Add to the salad.
  5. Serve.

Cajun Prawn Salad

This spicy colourful salad is a perfect filling meal to enjoy on a lovely sunny day!


Recipe by @jessicasamuels_food

Servings: 2

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

  • 180g King prawns 
  • 1tsp Cajun seasoning
  • 1tsp Paprika
  • 1tsp Cayenne pepper
  • 1 lime
  • Handful of chopped Coriander
  • 3 spring onions
  • 8 Radishes
  • 2tbspn white wine vinegar
  • Handful of mixed seeds
  • 2 bell peppers, sliced
  • 200g Tender-stem broccoli
  • 2 generous handfuls of salad leaves (I used Watercress, Spinach, Rocket)

for the dressing

  • 1tbsp Red wine vinegar
  • 2tbsp Extra virgin olive oil
  • A handful of Coriander, chopped finely
  • 2 cloves Garlic, crushes
  • 1 Lime
  • Salt 
  • Fresh or dried chilli (to taste)

Instructions

  1. Thinly slice radishes and spring onions and place in a bowl with vinegar and a generous amount of salt. Leave to pickle slightly.
  2. Toast a handful of seeds lightly in a dry pan until golden brown, set aside.
  3. Added tender-stem and peppers into a searing hot pan to char. Add a dash of water to create steam to soften the stems slightly. Add salt and pepper, then remove from pan when al dente. 
  4. In a bowl add spices to king prawns, lime juice and coriander, mix well and fry on a medium heat for 2-3 minutes. Remove from heat when the spices are cooked, and the prawns are pink.
  5.  Dressing: Add all dressing ingredients to a bowl, add juice of one lime and mix well
  6. Add 1-2 tbspn of dressing to salad leaves mix well.
  7. Add peppers, broccoli, pickled spring onion and radishes. 
  8. Finish with a sprinkle of mixed seeds. 

Spiced Pear, Plum & Ginger Crumble

Jess’ quick and easy crumble recipe is perfect for a mid-week treat or a family favourite on the weekend. It’s packed with fresh ginger and warm cinnamon that will make you want seconds. 


@jessicasamuels_food

Servings: 6

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

Filling

  • 5 Pears (peeled, cored and chopped)
  • 5 Plums (stoned and thickly sliced)
  • 15 g Fresh ginger
  • 30 g Butter
  • 70 g Brown sugar
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Groung ginger

Crumble

  • 300 ½ g Plain flour
  • 60 g Brown granulated sugar
  • 160 g Butter (cold and cubed)
  • ½ tsp Cinnamon

Instructions

Preheat oven to 180c

filling

  1.  Melt butter and sugar in pan on a low heat
  2. Add fruit
  3. Grate in fresh ginger
  4. Add cinnamon, nutmeg and ginger, stir well
  5. Put lid on, and allow fruit to soften for 5 -10 minutes on a low-med heat

crumble

  1. Add flour, sugar, and cold butter to a bowl
  2. Begin to rub the flour and butter through your fingers until it looks like fine breadcrumbs and you see no lumps of butter
  3. Add cinnamon and mix In well
  4. Add fruit to an oven proof dish, discard any extra juices from the cooked fruit
  5. Add the crumble on top
  6. Bake for 20 mins or until golden brown
  7. Serve with ice-cream, custard or cream

Caribbean Ital Curry

Jessica's Caribbean ital curry is perfect soul warming food. This colourful vegan dish uses herbs and spices that will take you straight to the Caribbean. It’s a perfect meal that will use up any left-over veg hiding in your fridge. You can use whatever veg you like! Hope you enjoy it.


@jessicasamuels_food

Servings: 6

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 1 Large Onion (chopped finely)
  • 4 Garlic Cloves (chopped finely)
  • 3 Spring Onions (chopped finely)
  • 1 Tomato ( chopped finely)
  • 1 Red Scotch Bonnet
  • 6 Sprigs of Thyme
  • Handful of Coriander (chopped finely)
  • 2 tbsp Carribean Curry Powder
  • 1 tbsp All Purpose Seasoning
  • 2 Sweet Potatoes (cubed)
  • ½ Butternut Squash (cubed)
  • 1 Tin of Chickpeas
  • 2 Bell Peppers (chopped finely)
  • 2 tbsp Salt

Instructions

  1. Heat 2tbs of veg oil
  2. Fry onion and garlic over medium heat until softened
  3. Add tomato
  4. Add curry powder, all purpose seasoning and salt -fry for 2 mins (add a splash of water if it starts to stick)
  5. Add chickpeas
  6. Add sweet potato, potatoes and squash, stir until well mixed
  7. Add 2/3 spring onions
  8. Add 300 ml water
  9. Add thyme and whole scotch bonnet
  10. Cover for 5 mins leaving it to simmer
  11.  Take lid off, leave to simmer on medium-high and reduce liquid for 20 mins
  12. Add coconut milk
  13. Add bell peppers
  14. (Optional) if you want your curry mild, remove scotch bonnet now.
  15. Continue to simmer on medium heat with lid off to reduce liquid until potatoes are soft
  16. When veg is softened, add salt to taste
  17. Add coriander
  18. Serve with rice or roti and your favourite hot pepper sauce