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.
I have decided that this month I am going to get a bit more healthy, so I thought this was the perfect meal for a cheese loving vegetarian 🙂
You will need:
Quinoa – any kind will do. I personally really like this mix as it has a few added little extra bits 🙂 1 block of halloumi cheese Cherry tomatoes Beetroot, sliced (or as I have done with my little cheat, some sliced beetroot) Two handfuls of fresh spinach leaves
1. First, poor water onto the quinoa and leave until it’s light and fluffy.
2. Slice the halloumi. I personally prefer thicker slices as they go nice and gooey in the middle. I find that thinner slices can dry up and go a bit too hard. I like to dry fry halloumi. 3. Slice some beetroot and plate up with the quinoa.
4. Add a few fresh leaves of spinach
5. Simply serve us and enjoy!
This salad is packed full of tasty nutrients; protein from the quinoa, vitamins and minerals in the beetroot and iron from the spinach – what’s not to love!
Halloumi is the perfect cheese for cooking with – it has a high melting point, so it holds it’s shape. It in fact doesn’t even taste of cheese, so is the perfect accompaniment for any dish as an alternative for meat or fish.
So, what is halloumi?
It is a Cypriot cheese made from cow’s, goat’s and/ sheep’s milk.
I have found that slicing the cheese into larger slices works best. If you slice it too thinly, then it can become too crispy and dry. I also depending on what I am cooking may then slice it length-ways too. For example I am using it a salad today so I don’t want larger, burger-style pieces of cheese.
Halloumi, I have found is best grilled or fried. I personally prefer to fry it, because I use the frying pan in most of my cooking. One thing I would say, is that it is best to dry fry the cheese. On that note, make sure you have a non-stick pan!
Once you put it in the pan, you will start to notice the liquid escapes. You will need to wait a few minutes or so for all the liquid to escape before you turn it over and the frying process will really start.
Once it starts to dry up, the cheese will cook pretty quickly, so make so you then start turning it over regularly to avoid it sticking to the pan and burning.
I do often wonder how we got on in the good old days when we fancied a nice bit of home made soup and we didn’t have a soup maker 🙂 We have had one of those lovely lazy Sundays making bread and soup, watching films and just generally being cosy on this winters day 😉
This soup is so simple to make.
You will need:
A bag of frozen mixed vegetables A chopped pepper A chopped chilli A chopped garlic A splash of Tabasco Sauce Cracked black pepper (to apply once served)
You literally bob it all in, select the correct setting and the soup maker beeps when it’s done!
We were also making beer bread at the same time. Another lazy Sunday idea, but perfect drizzled in olive oil and dipped into the soup 🙂