Vege Stuffed Peppers

Vege stuffed peppers using @thebodycoach recipe for inspiration. We loved these! 😍

Serves 2 plus enough for lunch the next day 🤣🙌

INGREDIENTS

3 peppers cut in half and deseeded

Olive oil

1 red onion, chopped

3 spring onions, chopped (save some for serving)

1/2 aubergine, cubed

1/2 courgette, cubed

Seasoning

1tsp ground cumin

1tsp smoked paprika

8 button mushrooms, quartered

1/2 220g bag Uncle Ben’s Quinoa Tomato and Basil rice

185g tin mixed beans, drained and rinsed

Half a 400g can chopped tomatoes

60g spinach

Grated cheddar cheese

1 avocado sliced

Chopped fresh coriander

METHOD

1) Put the pepper halves in an ovenproof dish, drizzle lightly with olive oil and cook at 200oC for 10 minutes.

2) In a frying pan, heat 2tbsp olive oil and gently fry all the vegetables except the spinach and mushrooms.

3) Season with salt, pepper and both spices.

4) Add the button mushrooms and rice and continue to fry.

5) Pour in the beans and tomatoes and heat through.

6) Add the spinach and stir through the rice until wilted.

7) Fill the peppers with the rice mixture, top with grated cheese and return to the oven for a further 10 minutes.

8) Serve sprinkled with coriander and spring onions, sliced avocados and any left over rice mixture.

Slow Cooker Tomato Pasta Sauce

A simple pasta dinner with my homegrown tomato slow cooker sauce.

INGREDIENTS

2 tbsp olive oil

1 finely chopped onion

1 clove of crushed garlic

Around 20 cherry tomatoes (halved or quartered depending on size)

Seasoning

METHOD

1, Fry the onion in the oil and add the crushed garlic.

2, Stir in the tomatoes.

3, Season well then tip into the slow cooker.

4, Cook on a low heat for around 8 hours.

5, Blitz them using a blender.

6, Serve the sauce simply as it is with pasta, Parmesan and fresh basil.

Aubergine with Yoghurt, Chilli and Honey

Aubergine with Yoghurt, Chilli and Honey from @sainsburysmagazine August issue by @genevieveeats

I always love to try new recipes and this was a little different. It is griddled aubergine topped with Greek yoghurt mixed with fresh garlic, sprinkled with chopped mint, walnuts and chillis, drizzled with sherry vinegar and honey. On my first attempt, whilst it tasted amazing, I was a little flustered by trying to get all the components ready. However, the second time I made it, I prepared everything in advance and it was a breeze to make 🙌 We ate it like canapés by picking up a piece of aubergine covered with all the amazing toppings and devouring it. Like I said, it is a little different and whilst our 10 year old tried it but wasn’t sure, our 13 year old wolfed down slice after slice! 🤣

Greek Salad with Halloumi

I love my monthly @sainsburysmag This month there were so many summery recipes to try. The Greek Halloumi Salad on page 12 was amazing! So fresh and zingy. The kids loved the honey and sesame marinade on the halloumi.

Halloumi and roasted veg

Roasted vegetables with halloumi seasoned with za’atar spice mix and couscous.

I got this dinner idea from @what_i_cooked_for_dinner this week. She made a ratatouille but I couldn’t as I didn’t have any tomatoes in #neverhavetherightingredients 🤦‍♀️🤣 However, the roasted vegetables were lovely. I chopped a courgette, aubergine, 2 red onions and 1 red pepper roughly and tossed in olive oil and seasoning. Roasted at 200oC for 30 minutes.

The za’atar spice mix is from @morrisons and tasted delicious, it made such a difference to the halloumi. I seasoned one side of the halloumi with it and fried the slices on a high heat for around 4 minutes each side.

The couscous was a bit random but worked- mix 2 tsp red pesto and a vegetable stock cube into 150g dried couscous and cover a thumb width high with boiling water. Cover for 5 minutes, season and drizzle with a little olive oil then lightly separate the grains with a fork.

Gnocchi al Tegamino

I found out about this dish while searching for gnocchi recipes. I ended up finding an Italian account where there was no recipe but just a photo and the name of this dish and I thought it looked delicious. I found out it is a simple recipe with tomato sauce, gnocchi, cheese and basil so ideal for a midweek meal. I love @morrisons Savers range, the mozzarella is amazing and fantastic value at 45p!

Serves 4

INGREDIENTS

2 tbsp olive oil

1 large clove of garlic, crushed

2 tins of plum tomatoes

1 tsp dried oregano

Seasoning

2 x 500g fresh gnocchi

Fresh basil leaves

125g mozzarella, cut into cubes

A good grating of Parmesan

METHOD

1) Fill the kettle and boil.

2) Preheat the oven to 180oC.

3) Heat the oil in an ovenproof dish and gently fry the garlic for 1 minute until soft.

4) Add the tomatoes and break them up with a spoon.

5) Sprinkle in the oregano and season. Simmer gently for 5 minutes.

6) Pour the boiled water from the kettle into a pan, add salt and the gnocchi and simmer for 2 minutes until the gnocchi starts to float.

7) Drain and gently stir into the tomato sauce.

8) Scatter torn basil leaves and the mozzarella over the top.

9) Finish with a good grating of parmesan and bake in the oven for approx 5 minutes or until the cheese has melted.

10) Serve with a salad.

Lentil, Bean and Beetroot Salad

My friend gave me this recipe and in her words ‘This delicious salad is such a cheat but also very easy.’ Her recipe uses pomegranate seeds instead of beetroot but both work equally well.

INGREDIENTS

Half a bag of curly kale

@merchantgourmet tomatoey french lentils

@waitroseandpartners wheat berries, lentils and green vegetables

Three whole cooked beetroot, chopped roughly

Feta

METHOD

1) Put the kale in the food processor and chop.

2) In a bowl mix the kale, @waitroseandpartners wheatberry mix, @merchantgourmet lentils and and the beetroot.

3) Heat it for a 1 minute in the microwave (or put in a pan and warm on the hob for a few minutes) and then serve with crumbled feta.