For Aubergine and Yoghurt Dip
2 medium aubergines
half a bulb of garlic,
2tsp of ground cumin
2 tsp of paprika
4 big tbs of Greek natural yoghurt
6 tbsp finely chopped parsley
Jalapenos for topping
Method for White Bean Mash
Chop off the top of a bulb of garlic (to use with both recipe.) Pop the oven on 200 and slam in the garlic and leave to roast. While you’re waiting, drain the cannellini beans and chop the chilli. Once the garlic is soft (only takes 5/6 minutes,) squeeze half the garlic into a blender. Add the beans, lemon, chilli, rosemary, salt to season and blitz. Use the lemon juice to your taste and to help with consistency. I like it thick but not chalky. Serve!
Method for Aubergine and yoghurt dip
Oven should be nicely warm. Chop up the aubergines into slices, season well with salt and pepper. Cook in the oven, turn over regularly until they are cooked. Take from the oven, and once you ‘can’ chop into smaller chunks. Then add all the ingredients into the nutri-bullet/blender until mixed. Whiz until blended and serve. Top with jalapenos if you so wish.
Numbers (if you’re bothered.)
Both of these are very calorie friendly coming in at 50 calories per portion for the aubergine and closer to 90 for the white bean mash. (Depending on how much you demolish.)
One of the most used things in my kitchen is a vegetable sharpener.
I mean you could call it a spiralizer but to me it looks like a pencil sharpener. But, you use it on courgette/carrot/sweet-potato, not crayons.
Recently I bought a meat hamper from Campbell’s. It was stuffed with sausages, black pudding, haggis and bacon. Due to buying it through Wowcher it cost me only £10. I told myself I would revert from my tried and tested bangers n’ mash and make something different. This is my Tomatoey Courgette Spaghetti and Vegetable Medley.
Put in your trolley
Serves 4 hangry people
A couple of spritzs of low Cal cooking spray
400g of Chestnut mushrooms cut into slices
1 tbsp of Paprika
2 Birdseye chilies chopped finely (adjust to your taste.)
Salt and Pepper
600g of courgette
280g of sweetcorn
700g of chopped tomatoes (with basil/garlic/chilli.)
Take the sausages out of their casings and roughly chop. Fry in a small pan with the low Cal cooking spray till browned. Add the mushrooms and cover the pan with a lid to create moisture. Cook for a minute. Add the paprika, chillies, and a sprinkle of salt and cracked black pepper. (Lots of it.) Cook for another minute.
Spiralise the courgettes. Just pop them in the end and then twist until you get pasta like ribbons. If you don’t have a spiralizer, use a potato peeler (works just as well.) Set aside ready for cooking.
Add the sweetcorn to the pan and cook for a minute then tip in the chopped tomatoes and heat until bubbly hot. Then add the courgette spirals and toss in the mixture. Cook for a two minutes. You don’t want them to go too soft but you don’t want them crunchy.
Take off the heat and pile high in gorgeous bowls.
Numbers if you’re bothered!
This works out to around 500 cals a portion (depending on the sausages. But this is the perfect dinner that’s filling but not full of carbohydrates. Using the courgette instead of pasta allows you eat a lot more (which is always good non?)
I recommend reading Angela Carter’s book of dark fairy-tales. I saw a gorgeous copy featured on Katy’s blog and it reminded me it’s been forever since I dived into that rollercoaster of a book! PERFECT MATCH.
If you don’t like the F word maybe don’t read on.
See, the Thug Kitchen book is like nothing I’ve read before. Vegan recipe with bite might be the best description.
Thug Kitchen started their wildly popular website to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (‘This might be my favorite thing ever’) and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.
Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell -and most people can’t afford the hype.
Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.
This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.
This book really took me by surprise. The extreme profanity is woven throughout out the book. It’s a big concept and it’s a lot of fun. It’s definitely found a niche in the market. Yes it might turn some people off, but I liked the contrast because this is a vegan cookbook. I think veganism has a bad rep for being a little, nice? But this takes it to another level. Love it.
The recipes are split into six sections, each with an equally rude name. But basically, we have breakfasts, lunches (salads and sandwiches,) stews, munchies (salsa, snacks) mains, and motherfucking desserts. Yes, it’s actually called that. The recipes are fantastic. Favourites include baked spanish rice, pozole rojo, and creamy ravioli with house marinara.
They are in American cup sizes which can be confusing but a quick google will help.
I love the bowl recipes. The idea is you pick a grain or starch, then add vegetables, a protein, and a sauce or dressing. The book then lists combos from the book, from different sections to help you out (with helpful page numbers and whether it’s a veggie, protein etc.) It’s a wonderful way of making the book more versatile. Yes you could make quick pickled vegetables and serve it with your own recipe, or helpfully you could mix it with sweet citrus baked tofu and make a bowl. The book becomes a lot more personal.
The book doesn’t just do recipes it also breaks down different ways of cooking an ingredient. Tofu is something T and I have struggled to cook at times. The book has two pages that give different marinades, and different ways of baking the tofu. It’s really helpful. There’s also a page on how to make a vegetable broth which is used in numerous recipes. Which again was V helpful .
Additionally any confusing ingredients have a *, (****) depending on how many confusing ingredients there are. It might link to another recipe or explain other ingredients you could use. It’s brilliant. So instead of teaspoon oil you could use coconut/grape seed/olive oil. Wonderful.
It’s a bloody brilliant book. If you’re vegan definitely buy it. If you want to try cut out a little meat definitely buy it. It’s a wonderful book for mixing up what you make in the kitchen!
I read somewhere that you should have one signature dish that you can always whip up.
Writing this I think Hannah Gale wrote in one of her very fab blog posts. The idea being that on a Saturday at midnight, when you’ve missed the last train home, you can still make this recipe. You can perfectly create it every damn time. You don’t need to weigh out 59603059220 different ingredients. You’ve made it so many times it’s inscribed on the cookery book you keep inside your noggin.
For me that did is homemade pizza. It started last year when I oddly had all the ingredients in the cupboard. I then lived off homemade pizza for six months. (Almost.) T and I recently celebrated two years together and I suggested making pizza. T pulled a face thinking it would take 98 hours. But, I whipped it up in half hour or so. So I’m sharing how you can do the same.
Put in your trolley (For the dough.)
200g strong white flour
50ml of lukewarm water (Give or take.)
1tbsp of olive oil
Tomato and basil passata
Deli Chicken (We used chicken tikka, T had quorn.)
Anything else you fancy topping your masterpiece with.
You may have noticed there is not yeast in this recipe. I like very, very thin and crispy pizza bases so I don’t wait for the dough to rise. I’ve done it before and (with yeast and proving,) and found it unsuccessful. (If you were wondering.)
Measure out the flour into a bowl, spoon in the oil. Make a well in the middle and pour in the water bit by bit. I add very little amounts at a time – you don’t want it too sticky. Stir with a spoon until it comes together and then use your hands.
Put the oven on to pre-heat at 200C.
Take the dough from the bowl and knead. Youtube helps if you’re struggling with the motion. Knead until it resembles mashed potato. Then roll out using a rolling pin. (Or a bottle of tomato sauce.) It will spring back, so keep rolling until it’s circular(ish) and the thickness of a pound coin. Liberally sprinkle a baking tray with flour and place the dough on-top.
Top with the passata (quite a lot) and then add your toppings (minus the egg.) We added a mixture of the toppings featured but just use your favourites. Mushrooms, olives, artichoke – whatever you fancy. Pop in the oven and cook for 7 minutes.
Once the base is cooked – give it a prod, crack the egg on top and then whip back in the oven. T likes his quite cooked so he put his on a couple of minutes earlier. Once egg is cooked take out, slice and devour.
Numbers (if you’re bothered.)
Depending on how many toppings you use this comes to between 450 – 500 calories which is higher than a lot of the recipes I’ve been posting. But compared to ordering a large dominos you’re onto a winner. It’s a brilliant way to treat yourself without ruining your healthy eating mission.
I’m not going to suggest reading for this one. Pop on Project Runway with a glass of diet coke and while the evening away. Perfection.