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Recipe

Simple Week Night Soup Recipe

Ingredients

Dried Spices:
2 tsp smoked paprika 
1 tsp chipotle flakes 
1 tsp chilli flakes 
1:2 tsp cinnamon 
1 bay leaf 
1 tsp sage 
Large pinch salt
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2 cloves garlic minced 
1 white onion diced 
Red pepper diced 
Yellow pepper diced 
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1 tin tomatoes, 400g
Fill the tin with water x 2
450g cooked pulses & beans 
1 tin coconut milk 

chunky soup recipe

Method

-Using a deep pot add 1tbsp olive oil to a pan and gently fry the chopped onion for around 5 minutes, followed by the chopped peppers for a further 3, then add the minced garlic and allow to cook

-Add the tinned tomatoes, filling the empty tin with water (twice) and add to the pot  followed by all the dried spices and salt and allow to simmer for around 15 minutes

-Add the cooked beans and pulses* (I used a frozen bag of chickpeas and beans which only require 5 minutes of cooking) 

-In the final few minutes, add the tin of coconut milk and heat through, giving the soup a taste test, adding a little more  seasoning if needed 

-Serve up with freshly chopped tomatoes on top, a drizzle of olive oil and a final sprinkling of salt on each bowl

 

*If not already cooked, add the beans and pulses in with the tinned tomatoes and allow to simmer for around 30-40 minutes until cooked through 

Recipe

4 Ingredient Breakfast Bars

4 ingredient breakfast bar recipe

4 Ingredient Breakfast Bars 

These breakfast bars are so easy to whip up in a big batch, then pop in the fridge for those moments when you need a pick-me-up. 

 

4 ingredient breakfast bar recipe

You can get as creative as you like with these bars depending on what you have in your cupboards. 

 

Sometimes I like to add:

-1/4 cup nuts 

-swap the 3/4 cup honey for 1 cup medjool dates 

-if you don't have the musli mix, use a mix of jumbo and super fast oats

You can store these bars in the fridge for those mid morning cravings or 3pm pick-me-ups. 

These are freezable also, and will just need taking out 30 minutes before eating to soften slightly. These are a great lunch box idea as they are relatively cheap to make, super simple and packed with slow releasing energy. 

 

 

Ingredients

3 cups IKEA Musli

3/4 cup honey (or liquid sweetener) 

1/2 cup peanut butter 

1/2 cup chopped nuts (I used a mix of pecans & pistachios)

1/2 tsp sea salt 

 

Method:

Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pour the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, or even the freezer

 

Recipe

3 Easy Pesto Recipes

Spinach Pesto recipe vegan

Making my own pesto was always something I thought of a task, especially when I could buy a range of options in jars cutting cost and time... however I have since come to realise this is all incorrect!

Nothing beats the taste or smell of fresh pesto whipped up in your kitchen. In terms of time and cost, it takes minutes to prepare and can be far cheaper when making in batches. 

I've popped together some of my absolute favourite and no-fuss recipes for you to try at home. Whether you're dipping your carrots, coating your veggies or twirling it in your tagliatelle, you need to give these a go. 

Method of cooking:

All these pestos can be eaten raw, slow roasted or added to your pasta dish in the last 5 minutes. It all depends how you like it.

avocado pesto recipe

Avocado & Pine Nut Pesto 

Ingredients:

1 Avocado (I used a gem avocado)
2 cloves garlic
1 cup basil
1/4 cup pine nuts
1/4 tsp black pepper
1/4, cup olive oil
Pinch of olive oil

 

spinach pesto vegan recipe

Creamy Spinach Pesto

Ingredients:

1 cup baby spinach 

1 cup fresh basil 

1 clove garlic

1/4 cup cashew nuts (soaked or raw)

1/2 lemon squeezed 

1/4 cup olive oil

large pinch salt

1 tbsp nutritional yeast (optional)

 

easy pine nut pesto recipe

Classic Pine Nut

Ingredients:

1/4 cup pine nuts

1 cup fresh basil 

1/4 cup good quality olive oil

1/2 squeezed fresh lemon 

1 large clove smoked garlic

Large pinch salt

2 tbsp nutritional yeast 

 

 


As always, I love seeing your recreations on social media, so please be sure to tag me in any photos to take of your food! 

Maybe you have a favourite pesto recipe, or a top tip to share... let me know in the comments! 

 

 

 

Recipe

Tomato & Basil Tortilla Twirls With Three Silver Spoons

To find the full recipe for my tortilla twirls please visit this exclusive recipe on Three Silver Spoons here

Introducing my Tomato & Basil Tortilla Twirls

With a rich tomato and basil sauce coating soft tortilla rolls stuffed with olives, finely chopped red onion, cherry tomatoes and chopped mushroom it has a very similar feel to pizza. Instead of using dough and replacing it with a thin whole meal tortilla this feels like a perfect dinner to feed those cravings for something fulfilling yet light on the stomach.

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This dish came about by simply experimenting in the kitchen one afternoon by procrastinating instead of doing university work. I love Italian style food especially with pizza but find I often feel bloated after all that dough, so by replacing a heavier base with something as simple as a tortilla it stays lovely and light on your stomach.

 

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This dish really is fool proof, and is a fantastic idea to have with a group of friends in a large casserole dish each with a fork in hand. It has a real tear and share feel with each roll stuffed with delicious veggies keeping this homemade meal wholesome and nutritious.

This simple recipe requires minimal ingredients which as a student a life saver at times, as well as being low in cost and easy to source. It can be varied to whatever you have in your fridge that day, for example if I have a load of courgette’s that need to be eaten I will simple chop them up finely and add them to the mix.

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Find the recipe here