A quick chunky minestrone soup for an on-the-go snack or as part of a lunch break. It can even double up as a toast topper when thickened – think childhood favourite; alphabet spaghetti. I used Rizopia brown rice pasta shapes in my chunky minestrone soup, but obviously any pasta will work.
- 2 Carrots
- 1 Medium Onion
- 1 Courgette
- 1 Clove Garlic
- 1 Carton Chopped Tomatoes
- 1 Cup Rizopia Brown Rice Pasta Shapes
- Basil Leaves
- 1 Vegetable Stock Cube
- 1 Pint Water
- Salt to season
Do you have a vegetarian or vegan visiting you over the Christmas period? Are you are at a loss as to what to serve them? I know it can be stressful to cook at Christmas time – there’s just so much to get done – then throw a vegetarian or vegan into the mix and you have yourself a very stressful little Christmas; as you not only have to be extra vigilant with the ingredients, but you also have to be aware of cross contamination too. Continue reading “Vegetarian Herb Pate”
This recipe was the first recipe I wrote back in October, just in time for Christmas and the one which I have been looking forward to making ever since. I even bought some cute holly and berries from Amazon, to top them with and I was pleased with myself because I had never seen this kind of take on a Christmas pudding before; that is until this week when one of the girls from Instagram (Sarah) stole the idea right out of my head – don’t you just hate it when that happens? 😉 You can view Sarah’s take on the mini Christmas pudding here and they do sound delicious.
My mini figgy puddings are more of a traditional Christmas pudding though, sadly without the alcohol, but you can use brandy or Cointreau in yours if you prefer. All you will have to do is soak the fruit in the alcohol and leave it for a few days to a week if you want a more potent pudding.
I was very pleased with how these mini figgy puddings turned out, they were full of flavour from the fruit and spices and it all paired perfectly with the white chocolate topping. The best thing about these mini figgy puddings is that you don’t have to steam them or bake them for hours on end which means you can eat them as soon as you make them – winning! As this recipe is versatile, you could even fill ramekins and make proper mini figgy puddings, topped with brandy sauce too.
If you are wondering where you can buy your dried fruit and nuts without spending a fortune, I get all mine from Lidl; they sell 250g bag of dry fruit for just 99p and 500g bags of nuts for just over £1.
- 100g Dried Figs
- 100g Dates
- 100g Sultanas
- 50g St Clemente Marmalade
- 50gWhite Chocolate
- 50g Walnuts
- 20g Chia Seeds
- 1 tsp Cinnamon
- 1 tsp Mixed Spice/Pumpkin Spice
- 1 tbsp Lemon Zest
- 1 Tbsp Cornflour
- 45ml Brandy
- 1/3 Cup HoneY
- Holly & Berry Toppings (optional)
- Mini Cases
Place all the dried fruit into a jar or container, add the chia seeds into a separate jar or container and pour in the water or brandy, then cover and place the jar in the fridge overnight. If you are using the alcohol, you would benefit more if you leave the fruit soak for a day or two.
When you are ready to make your mini Christmas puddings, drain the fruit into a bowl and save 2 tablespoons of the brandy before adding it to a food processor along with the dried fruit and chia seeds; making sure you blend the fruit until they are a thick, sticky puree. Now add in the honey, lemon zest, cinnamon and cornflour. You can fold in some halved sultanas, if you want them to have a more traditional look, if not then just leave them out.
Now for the fun part or not so fun part if you don’t like getting your hands dirty. Take 1 tbsp of the mixture and roll into a ball, then place the ball on to some greaseproof paper and continue this method until all the mixture has been used and you have 18 mini figgy puddings. Pop the mini puddings into the freezer for 5-10 minutes, this is optional but it will help the puddings set quicker and also the chocolate when you add it.
Next, take the white chocolate and cut it into smaller chunks, place half of the chocolate into a microwaveable bowl and pop it into the microwave on high for 30 seconds. When finished, stir the chocolate and continue to cook for another 30 seconds before adding the second half of the chunked up chocolate – this time there is no need to heat the chocolate, just stir until the cold chocolate has melted into the hot white chocolate. This method is called tempering and it just saves the chocolate from blooming and turning a not so appetising dull colour the next day.
All that’s left now is to add the white chocolate icing, lastly, top with your holly and berry, take a pretty picture and tag me on Instagram: @TheHungryWelshGirl. I hope you enjoy them as much as my family did.
Scotch eggs were always a favourite of mine when I was a kid, until I learned what they were actually made of and while Quorn do vegetarian scotch eggs, I have to eat the whole pack just to feel satisfied. So, last night I wrote this recipe with monster scotch eggs in mind and they certainly were huge – the size of my palm. Now I know what you’re all thinking, these are going to be complicated with weird ingredients that you don’t have in your cupboards and I would have to disagree with you all because you should have these ingredients in your cupboards and if you know how to use a food processor, you’re half way there.
The reason I called these Five – a- day scotch eggs is because they are made with beans and pea protein which are both considered one of your five a day, plus there are mushrooms and onions in there too. So not only will you be reliving your childhood when you bite into one of these delicious scotch eggs, you will also be getting vital vitamins and minerals too. I will add that these scotch eggs are much nicer warm, but I like my food to be hot, so it could be down to personal preference.
- 1 Can Beans (I used butter beans)
- 4 Free Range Eggs
- 1 Free Range Egg White
- 100g Mushrooms
- 60g Red Onion
- 35g Pulsin Pea Protein
- 1 Garlic Clove
- 2 tsp Mixed Herbs
- 1 tsp Chilli Powder
- Salt to taste.
Start buy boiling your eggs in a saucepan of cold water for 10 mins. When they are cooked run them under cold water for 5 minutes, peel and dry them and set aside.
Pre-Heat an oven to 175c (fan assisted)
Drain the can of beans and empty the contents into a food processor, blend until the beans are puréed and put the beans into a separate mixing bowl
Add the garlic, mushrooms and onion to the food processor and finely chop the vegetables, before adding them to the beans with the mixed herbs, chilli, salt and protein powder and combine the ingredients well.
I will agree that at this point the mixture doesn’t look very appetising, but take a heaped dessert spoon and place the mixture into the palm of your hand, add the egg to the centre and add another heaped desert spoon of the mixture over the top of the egg and secure it tightly around the whole egg. If the mixture doesn’t stick to the egg, roll it in some pea protein or flour. Continue this method until you have used up all the mixture.
Blend the bread in a food processor until it is breadcrumbs. The scotch eggs should be sticky enough for the breadcrumbs to stick to, if not you will need to dip the scotch egg in egg white before rolling in the breadcrumbs.
Pop the scotch eggs into the oven and bake for 10-15 minutes. I tried frying these and they stuck to my pan, so I would advise baking.
And that’s it. I told you it was simple.
For more recipes, reviews and ideas follow me on Instagram: Happy.Hungry.Healthy and please tag me in any of my recipes that you try, I would love to see what you create and whether they could do with any improvements.