Chocolate Cake

Made using aquafaba (leftover chickpea water from when I made houmus) #nowaste ♻️ It seems weird at first, but by whisking the aquafaba into a stiff egg-white like texture, it makes this cake so light & moist!

I’ve also made this in a square tin which works just as well, and when stored in an airtight container can keep for just over a week 😀

Ingedients:

  • 130g aquafaba
  • 100g oil
  • 85g dark chocolate (melted)
  • 1tsp vanilla essence
  • 150g plain flour
  • 120g brown sugar
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp salt

Method

  1. Preheat oven to 180 & line a circular cake tin with non-stick baking paper
  2. Whisk aquafaba untill light & fluffy (similar consistency to stiff eggwhite-like peaks)
  3. Add oil, melted chocolate & vanilla essence to your aquafaba –> combine, but be careful not to overmix
  4. In a separate bowl, add all your dry ingredients and mix well
  5. Fold in your wet ingredients to your dry until fully combined (mixture should be fairly runny)
  6. Transfer the cake mix to your lined cake tin
  7. Bake for 35-40 mins until set/ when your cake tester comes out clean

Enjoy!

Breakfast Waffles

A bit more effort than the usual bowl of porridge, but well worth it! Just make sure you grease your machine thoroughly, especially if you use berries in your batter 🫐

Another favourite topping of mine would be peanut butter & jam or berries & chocolate, love mixing it up depending on how I feel 😅

Ingredients:

  • 80g self raising flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 egg (or 1/2 mashed banana)
  • 120ml non-dairy milk
  • Filling of choice – blueberries, apple, chocolate chips
  • Toppings of choice – fruit, yogurt, honey, peanut butter etc.

Method:

  1. In a large bowl, mix together flour, baking powder & cinnamon
  2. Create a well in your bowl, then add your egg and half your milk
  3. Whisk mixture & continue to gradually add the remainder of milk until smooth/ fully combined
  4. Ladle your waffle mixture into your pre-heated & greased machine*
  5. *Optional – If you’re adding fillings to your batter, ensure they’re fully covered by the mixture so they don’t stick
  6. Cook until crispy on the outside (approx 5 mins), then serve with toppings of choice

Enjoy!

Almond Cookies 2 Ways

The easiest & quickest recipe yet with only 3 base ingredients: ground almonds, sugar & baking powder 🤯

You can mix these up with dried fruits/ nuts/ choc chips, I chose to do 1 way jam thumbprint & the other with flaked almonds 😇

Ingredients:

  • 225g ground almonds
  • 50g brown sugar
  • 1 tsp baking powder
  • 2 tbsp water
  • pinch of salt
  • 1 tsp raspberry jam (optional)
  • 1 tsp flaked almonds (optional)

Method:

  1. Preheat oven to 175 & line a couple of baking trays with non-stick baking paper
  2. Sift the ground almonds & baking powder into a mixing bowl, then add sugar & salt –> mix well
  3. Add water to the dry ingredients, then stir until fully combined
  4. Spoon small scoops of the mixture onto your baking trays, making sure they’re suitably spaced apart
  5. Optional jam thumbprints – make an indentation into the top of each unbaked cookie mound and fill it with a small amount of jam
  6. Optional flaked almonds (or other toppings of choice) – add flakes to the unbaked cookie mounds
  7. Bake for 12-15 mins until light brown on the edges & set in the center

Enjoy!

Mushroom & Kale Risotto

Nothing like a warming bowl of risotto to satisfy the need for comfort food, and with the kick of chilli it really does the job 🌶

Love that this is also a one-pot-wonder & heavy on the veggies!

Ingredients:

  • 1 onion
  • 2 cloves of garlic
  • 1 tsp chilli flakes
  • 1/2 punnet mushrooms
  • 1/2 bag kale
  • 150g risotto rice
  • vegetable stock
  • olive oil
  • salt & pepper

Method:

  1. Prepare your vegetables – peel, trim & finely dice your onion & garlic, chop mushrooms into small chunks
  2. Fry off your onions on a medium-high heat in olive oil until transparent (approx 3 mins), then add half your mushrooms, garlic & chilli –> cook for a further 2 mins
  3. Reduce heat slightly, then add risotto rice to your pan and mix for a brief moment
  4. Add a little of the stock to the rice and keep stirring until stock is absorbed –> continue adding stock until the rice softens but still has a little bite (approx 20 mins)
  5. Add remaining mushrooms & kale –> cook for a further 5 mins
  6. Take off the heat once you’re happy with the consistency, season with salt & pepper

Enjoy!

Blueberry & Courgette Muffins

Another recipe that came about by wanting to use up leftover courgettes! They’re just so great for baking – super versatile and make these muffins so moist & fluffy ☁️

I used mostly frozen blueberries for this batch (couple of red currents slipped in), but you can also use fresh or switch for a similar berry 🫐 just make sure to coat them in flour so the colour doesn’t run!

Ingredients:

  • 120g vegetable oil
  • 1 egg
  • 75g greek yogurt
  • 1 tsp vanilla essence
  • 200g plain flour
  • 1 tsp baking powder
  • 100g granulated sugar
  • 1/2 tsp salt
  • 125g courgette (approx half medium)
  • 55 g blueberries (frozen or fresh)

Method:

  1. Preheat oven to 180 & line a muffin tray with 12 cases
  2. In a large mixing bowl add vegetable oil, egg, yogurt & vanilla essence –> combine well
  3. Sift in your flour, baking powder, sugar & salt, then stir into your wet mix
  4. Prepare your courgette – cut off the ends, then grate on the smallest setting & squeeze out excess water (careful not to over-squeeze, it should be damp not dry)
  5. Coat blueberries in 1tbsp of flour to avoid colour running in the muffin mix –> carefully fold into the mixture along with courgette
  6. Scoop muffin mixture into cases (approx 2/3 full)
  7. Bake for 20-25 mins/ until your cake tester comes out clean

Enjoy!

Roasted Beetroot Soup

Not one of my usual soup rotations, but the fresh beets really took my eye during the weekly shop so I thought I’d experiment 👩🏻‍🔬

I also only normally get the cooked, vacuum-packed beetroot for salads etc. but WOW the difference with buying it fresh and slow roasting it- soo much more flavoursome & the colour is so vibrant! Definitely recommend the addition of feta too 🧀

Ingredients:

  • 4 beets
  • 2 carrots
  • 2 leeks
  • 2 cloves of garlic
  • handful of rosemary
  • vegetable stock
  • olive oil
  • salt & pepper
  • Feta (optional)

Method:

  1. Preheat oven to 200
  2. Peel your beets & carrots, then cut into small chunks and transfer to a roasting tin
  3. Drizzle olive oil, season with salt & pepper and toss until evenly coated –> bake in the oven for approx 45 mins until soft & caramelised
  4. Meanwhile, prepare the leeks by peeling the outer layer, chopping off the top & bottom, then rinse well and slice into small bits
  5. Peel & finely cut the garlic cloves and rosemary then fry off in olive oil on a medium-high heat with the leeks –> cook for approx 5 mins until soft
  6. Add roasted vegetables and stock to the saucepan, then reduce heat to a simmer for a couple of minutes (a good measure of how much stock to use is by almost fully covering the vegetable mixture – this depends on what sort of consistency you like too though)
  7. Turn off the heat completely & leave to cool off slightly
  8. Blend mixture by using either a hand-held or free-standing blender until silky smooth, then season to taste
  9. Optional – crumble on some feta for extra deliciousness

Enjoy!

Veggie Stir Fry 2.0

The stir fry meal deals used to be one of my most cooked dinners at uni, as it was so quick, easy & cheap, but since then (5 years ago) I haven’t made it that often as I was fed up with the same generic supermarket sauces… so I decided to make my own 💡

Sticking with the quick, easy & cheap theme, but making it 10x more delicious with a super tasty peanuty sauce which is waaaaay better than those sugary sauce sachets you get at the supermarket 🙇‍♀️

Ingredients:

  • 1 tbsp peanut butter
  • 1 tbsp tahini
  • 2 tbsp soy sauce
  • 1 sachet miso paste
  • 1 tsp salt
  • 1 cup of water
  • 1 tsp lemon juice
  • 1 pack of stir fry vegetables
  • 300g rice noodles

Method:

  1. Add all ingredients for the sauce in a blender, then pulse until fully combined (should be fairly runny)
  2. Fry off your stir fry vegetables on a high heat in olive oil until soft (approx 4 mins)
  3. Reduce to a medium heat, then add your sauce to thicken up (approx 4 mins)
  4. Cook rice noodles according to packet instructions, then combine with your veggies & sauce
  5. Take off the heat once you’re happy with the consistency, season with salt & pepper

Enjoy!

Easy Naan Bread

The perfect accompaniment to the humble curry – super moorish and ideal for scraping your plate clean!

For this batch I used Flora spread & low fat Greek yogurt (that’s what I had in my fridge), but you could easily make this vegan by using a non-dairy yogurt 🌱

Ingredients:

  • 125ml warm water
  • 7g sachet dried yeast
  • 2 tsp caster sugar
  • 300g strong white bread flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 50g melted butter/ spread
  • 150g yogurt
  • handful of coriander (optional)
  • 1 tsp nigella seeds (optional)

Method:

  1. Put warm water into a bowl and sprinkle over the yeast & half of the sugar, then set aside for 10-15 mins until frothy
  2. Meanwhile in a separate bowl, combine the flour, remaining sugar, salt and baking powder, then create a well ready for the wet ingredients
  3. Add half of the melted butter, yogurt, yeast mixture & nigella seeds to the centre of your well and mix well
  4. Start to use your hands to bring the dough together –> if it’s very wet add a spoonful of flour but if it’s too dry add a splash more warm water (it should be soft, but not so wet that it won’t come together into a ball)
  5. Start kneading – first in the bowl, then transfer onto a well-floured surface and continue to knead for approx 10 mins or until smooth & elastic
  6. Grease a large bowl with butter, then shape the dough into a ball and transfer to the prepared bowl –> cover with cling film and leave in a warm place for about 1 hr or until doubled in size
  7. Dust a baking tray with flour, then divide your dough into six equal balls –> place them on the tray & cover with a damp tea towel
  8. Heat a large non-stick frying pan over a high heat *no oil needed*
  9. Take one of the balls of dough to a well-floured surface and with a rolling pin, roll it out to a thin oval shape
  10. Let it dry fry and puff up for approx 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches
  11. Finely chop your coriander and add to the remaining melted butter –> brush mixture on-top of each naan once cooked
  12. Cover naan with foil & put in the oven on a low heat to keep warm whilst you cook the rest

Enjoy!

Fruit & Nut Flapjacks

Sweet oaty goodness packed full of different textures & flavours. Super simple recipe —> guaranteed to satisfy that afternoon sweet-tooth craving 🦷

For this batch I used a generic assortment of mixed nuts, pumpkin & sunflower seeds and my dried fruits comprised of apricots, cranberries & dates 💯

Ingredients:

  • 175g oats
  • 40g plain flour
  • 50g mixed nuts
  • 100g dried fruit
  • 25g seeds
  • 100g dairy-free butter
  • 90g golden syrup
  • 100g brown sugar

Method:

  1. Preheat oven to 180 & line a square tin (approx 20cm) with non-stick baking paper
  2. In a saucepan on a low-medium heat; melt the butter, golden syrup & sugar together until silky smooth (approx 10 mins) –> set aside to cool
  3. Meanwhile, prepare your dried fruit & nuts by chopping into small chunks
  4. In a large mixing bowl, add the remainder of your dry ingredients
  5. Add your syrup mixture, fruit & nuts to your large bowl, then mix well
  6. Transfer flapjacks into your lined tin
  7. Bake for around 25-35 mins until your edges are nicely golden brown

Enjoy!

Carrot, Coriander & Coconut Soup

Continuing with my soup making Sunday’s for weekday lunches, this week it’s the triple C! Nothing to roast + minimal prep = tucking in within 30 mins ⏰

I think the twist of coconut makes it a bit more exciting than your classic carrot & coriander, but also more exotic/ springtimey 🌴 Not gonna lie – I only added it as it needed using up though.. so if you’re not a fan of coconut you can exclude with no substitute needed.

Ingredients:

  • 2 leeks
  • 800g of carrots
  • 1 tsp dried coriander leaf
  • handful of coriander
  • vegetable stock
  • 1/2 tin coconut milk
  • olive oil
  • salt & pepper

Method

  1. Prepare your vegetables – peel, trim and wash your leeks, peel & trim your carrots –> cut into small chunks
  2. Heat olive oil on a medium-high heat, then add leeks & dried coriander –> cook for until soft (approx 5 mins)
  3. Add carrots into the saucepan, then cover with stock and bring to the boil
  4. Reduce heat to a simmer, then cook with the lid on until carrots are soft (approx 15 mins)
  5. Finely cut coriander & add to your soup along with the coconut milk
  6. Turn off the heat completely & leave to cool off slightly
  7. Blend mixture by using either a hand-held or free-standing blender until silky smooth, then season to taste

Enjoy!