Aubergines are a vegetable that until quite recently I could take or leave. They were never top of my fav list until I started making aubergine parmigiana for my little boy and he couldn’t get enough of it. I tasted it and knew I had been missing out! After this little revelation, I’ve set out to use it in more dishes where I can, and in place of meat if possible and that’s where this dish was born.
At book club last month we had an Italian themed buffet. I whipped up my Mozzarella, Pepparoni and Pesto Boccones and I suggested my friend bring along some mini Polpette (meatballs) to which she delightfully obliged. After whipping them up in the afternoon, she told me she had actually used Quorn meatballs and as an avid meat eater, I have to say I was a little cautious about trying these veggie balls (I hadn’t actually tried Quorn since my university days!). I have to admit however, I was very pleasantly surprised to find that not only were they delicious, they were also low in points and best of all, could be cooked from frozen. I’ve been planning to test my meatball marinara recipe again for a good while now and so I thought to myself, why not incorporate these meatballs into the recipe. Not only are they tasty but the texture is perfect to be sat inside a bun with oozy tomato sauce.
I usually associate a warming soup with winter but for lunch prep, a soup is one of the easiest things to wizz up and keep in the fridge or freezer for a quick and easy option. Keen to create a more summery soup, I thought I would take advantage of the lovely tomatoes that are in the shops at the moment and the result was delicious!
I am often asked to come up with new vegetarian recipes, however being a lover of meat myself, I always seem to veer towards the carnivore in me. I came up with this base risotto recipe for you veggies out there however I had to add the chicken for the hubby and I to get our meat fix. The risotto on its own is 10sp per serving and the chicken is 1sp per serving so its up to you if you go for the veggie risotto on its own, or add the meat.
My hubbie thinks I’m a bit of a weird one as breakfast is often my favourite meal of the day, especially at weekends when I have a chance to spend a little longer thinking about what I might have! This little recipe came about after we had baked sweet potatoes and corn on the cobs for our tea the night before. I made extra so I had leftovers and this quick and tasty little breakfast recipe was the result. Best of all, now sweetcorn and eggs are both free, this recipe is only 4sp per serving!
Having had half a packet of blinis left to use, I thought I would throw together another quick and easy canape recipe for over the festive period. This one is just as easy as the last!! Beetroot and goat’s cheese are a classic pairing and, added to a little bit of beetroot houmous, they make a lovely bite sized treat (they lasted less than an hour in my house!).
I was watching Saturday kitchen last weekend and watched as one of the chefs made the most delightful looking salad out of julienne celeriac. My mouth was watering as they plated up the dish and it was at that point that it struck me, I don’t think I’ve ever cooked or even tasted celeriac. I decided then and there that I was going to pick some up to start experimenting with it.
Whenever I go shopping I always buy butternut squash in one form or another. Whether it be pre spiralised, in a lasagne sheet, or in its natural giant form I just like the idea of having a 0sp carb in the house, just in case. For that reason, I always seem to have a whole butternut squash in the cupboard! This week, with the weather getting ever more wintery and cold, I just fancied a nice warming soup for lunch and so I thought it was about time I used up some of my squash stash.
I have a slight obsession with lentils. I think they add the most amazing and unique flavour to a dish and always do a great job of filling you up. This week I decided to put together a new curry which could be adapted for a vegetarian or be made with fish or chicken. The recipe below therefore will tell you how to make the curry sauce itself which can be served with potatoes, chicken or fish (or anything else you fancy!). I served it with seabass for dinner and it was delicious so I’ve include the points and method for that below too.
(Pre Flex Points)
I love cooking from scratch and turning a fridge/cupboard full of ingredients into a new, healthy and delicious tasting meal but like most people, I am often a bit pushed for time when it comes to mid-week dinners.