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”
I’m not one to steal ideas usually, I take pride in coming up with my own recipes and ideas, but when I saw cooking with a wallflowers post, I just had to steal it and write my own version. I’ve seen loads of baking accessories and ideas over the internet that I would love and I think they would make incredible gifts, but being a home cook and foodie myself, I guess that’s obvious. Even so, it never crossed my mind to share these gift ideas with, well all of you. So thank you Cooking with a Wallflower for the idea. You can check her Christmas gift guide out here.
I don’t often struggle to buy gifts for people, I’m actually a very good gift giver in my humble opinion and I enjoy it, but I know for most people ideas don’t come as naturally and I frequently see people stressing over what to buy. I think over the years gift giving has become more of a competition and the tradition has become lost among the masses; I feel if you aren’t given diamonds, cars or other expensive gifts on a special occasion, then it’s simply not good enough. So I can see and understand why it can be stressful. For me, I like a gift to be thoughtful and something that I or the person I’m giving the gift to, will appreciate or use for years to come. I think it says a lot about a person when they put thought into a gift rather than just splurge on material things that the other person probably wont appreciate as much. With that in mind I have compiled a top 5 gift idea list for the home baker, foodie and meat-head.
Continue reading “Gift Ideas for the Home Cook, Foodie & Meat-Head”
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.
Ingredients
Directions
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.
Looking for a quick dessert recipe for the weekend, with minimal ingredients? Look no further because these peanut butter brownies take less than 20 minutes and have only three ingredients; well five if you count the baking powder and sweetener, but we won’t.😉
Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake and cookies and just like the majority of the world I’ve always wanted to make my own ice-cream. But I just don’t have the space in my kitchen for another gadget, which is why this no-churn ice cream recipe is a firm favourite of mine. It’s 2 ingredients and tastes absolutely phenomenal. Continue reading “2 Ingredient Creamy No Churn Ice-Cream”
Were you a person who enjoyed a hearty corned beef hash before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this exact dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it. I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.
This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make – I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉
Serves 2
Ingredients
For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or for Twitter: HungryWelshGirl for my ramblings.
Halloween is just around the corner and I have conjured up some scabtastic, crispy avocado Frankenstein fingers just in time for those Halloween parties – dipped in tomato sauce, you will never know the difference 😉 OK. Obviously you will because the Frankenstein fingers are bloody delicious, even Frankenstein himself would be impressed.
It has taken me a long time to appreciate the taste of avocado: it has always been one of those foods that I have always wanted to like because of it’s health benefits and healthy fats, but the taste and texture is just too overpowering for me. I think it’s the soft, slimy texture of the avocado that sends my gag reflexes into overdrive. I know. I know. It’s not very classy of me, but I have tried adding avocado to most food and I always end up resenting myself for it.
I was first introduced to avocado fries by my sister at the beginning of the year: she had tried them on a trip to paris. I wasn’t sure about them when she first offered one to me: the slimy texture still haunted me from my previous attempts of the fatty fruit, but she assured me that I would love them. Against my better judgement I attempted one of the green fingers she was trying to entice me with, all the while sceptical. Although, lo and behold, as much as I hate to admit it, she was right. I was pleasantly surprised – they were delicious and the crunchy texture from the breadcrumbs detracted from the slimy-ness of the avocado, making it an absolute joy to eat. However, It wasn’t until lunchtime today that I actually made a batch of avocado fries myself: I woke up with a craving for some crunchy fingers, dipped in hot tomato sauce and I just so happened to have bought two avocados last week – it was almost fate.
I knew I wanted my avocado fries to have plenty of flavour, with just a hint of avocado sneaking through and I needed them to have the crispiest coat an avocado had ever been encrusted in and I think I succeeded. Actually, I know I succeeded because these fingers were better than delicious, they were all kinds of moreish and it was one of those rare moments in my life, where I actually wanted to pat myself on the back because boys and girls…I had created a monster – make that a delicious monster: crispy avocado Frankenstein fingers. Had I not been lazy, I would have definitely made myself a second batch, which I think makes it’s safe to say that I have finally found a way to appreciate avocados and after you try these Frankenstein fingers, you will too.
Ingredients
Directions
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Since the weekend I have been craving banana bread, maybe I’m lacking potassium, maybe I was a monkey in another life, or maybe I’m just craving banana bread; who knows. Thankfully, this morning I had time to make a quick banana cake. However, the trouble with that was I didn’t have any bananas in the house, it was a sad moment until I realised I still had enough banana protein powder left to add to my chunky munky cake and with that revelation I heard a choir of angels. It was a good morning.
As I’ve been craving banana bread for quite some time, this banana cake couldn’t be any ordinary banana cake. No. It had to be special. It had to cure these cravings once and for all. So I made my favourite flavour of all time – chunky munky. As a smoothie this is one heroic drink. It’s packed with healthy fats and nutrition and it goes down a treat when your craving something sweet, or if you have a hangover; but we won’t talk about that one. Continue reading “Chunky Munky Protein Cake”
I found some peaches turning in my fruit bowl on Friday so I made a quick protein peach crumble out of them, using my favourite type of flour – coconut flour. This flour is just incredible and it comes from a company called Sukrin which makes sugar-free and gluten-free products from natural ingredients – so you won’t find any of those nasty chemicals in your food. But, their products also have far less carbs than most sugar-free products on the market.
The main thing I love about this coconut flour is that it is low in sugar and carbs, but high in healthy fats and fibre too. But like most coconut products, it can have a laxative effect, so maybe don’t dive straight in to a whole batch of these protein peach crumble squares, if it’s your first time using coconut flour 😉 Continue reading “Protein Peach Crumble Squares”
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