We were pumpkin carving yesterday and what better way to make use of the inside of the pumpkin than by roasting up the seeds for a healthy tasty snack. Even, better add some spice and voila a healthy fiery snack perfect for your Halloween party!
It is so simple, here goes:
1) Separate your seeds from the pulp and wash them throughly.
2) Dry off the seeds in some kitchen towel.
3) Into a bowl, take a light sprinkle of chilli flakes (to taste), paprika and a little grind of salt and pepper.
5) Then sprinkle olive oil over the mix, pour in the seeds and massage together until all of the seeds are coated.
5) Place onto a oven dish (try to separate out so all seeds cook evenly).
6) Roast on 180c/350f/gas 4 for 10 minutes, or until golden brown.
Hi guys and Happy Sunday 🙂 I know this is a bit more of a wintery dish, but I love making lasagne when I have a bit of time on my hands. The key is getting the bolognese sauce bob on 🙂
Mince (I used Quorn mince) 1 small onion (chopped) 1/2 a pepper (sliced) 1 large carrot (chopped) 3 large mushrooms (or 6 button mushrooms) 1 chilli for a kick (chopped) 1 garlic clove (finely chopped)
Make your Bolognese sauce as normal. The key to a great lasagne is to cook the bolognese sauce for as long as possible. I usually aim for minimum 1 hour. Just place the lid on and make sure it doesn’t dry out.
To make your white sauce:
1) Into a non-stick saucepan melt the butter, add the flour to make a roux.
2) Take it off the heat and add the milk.
3) Once there are no lumps, put it back onto the heat.
4) Then add the cheese, mixing continuously until the sauce has thickened.
At this point place your lasagne sheets into soak for a few minutes before assembling the lasagne.
Putting the lasagne together:
1) Preheat the oven 180ºC (fan)/375ºF/gas 5 2) Ladle one-third of your bolognese sauce into the bottom of a baking dish, spreading it out into an even layer, cover with a layer of lasagne sheets and top with one-third of the white sauce. 3) Repeat the layers twice more, so you finish with a layer of white sauce on top. 4) Sprinkle over with some grated cheese. 5) Bake for between 35-45 minutes, until it turns golden brown on top.
Served with a crisp green salad and some garlic bread.
This low calorie, one pot dish is super easy and super tasty. With a warm chilli kick, this will soon have your taste buds tingle 🙂
You will need:
150g pre-cooked rice 3 large peppers 1 large pepper in a contrasting colour, diced 1 large egg 3 spring onions chopped 1 garlic clove, finely chopped 1 chilli, chopped 50g frozen peas 150g mushrooms, sliced
1. Pre-heat the oven to 200c/180c fan/Gas 6. 2. Slice 3 of the pepper length-ways into 2, (or as with the red pepper above have removable lid!). Remove the seeds. Place into an oven-proof dish and bake for 20 minutes. 3. Beat the egg in a bowl, then add the diced pepper, mushrooms, spring onions, peas, chilli and garlic. Season if desired and stir until all coated in egg. 4. Once the peppers have baked for 20 minutes, remove from the oven and add the egg/veg mixture, along with the pre-cooked rice. Tightly cover with tinfoil and bake for around 40 minutes, until pipping hot.