Baked Aubergine with Halloumi & Tomato

There’s nothing better than veggies that are in season! The colour, the taste and texture wakes up your senses and wonders how something can look and taste so good. This recipe celebrates two incredible ingredients that are in season at the mo – aubergine and tomato. Roasting the aubergine whole brings the flavours out best – the insides slowly steaming in its own juices. If you aren’t lucky enough to have your own tomato vines at home, I would: 1) 100% recommend you try next year and 2) go out of your way to buy the freshest and best ones you can get your hands on. Paired with the salty Halloumi this dish is quintessential summer; you will not be disappointed!

Ingredients:

  • 1 aubergine
  • 170g halloumi, patted dry with a kitchen towel and sliced
  • 2 garlic cloves, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp ground cumin
  • 100ml water
  • 1 tbsp olive oil
  • 6 sweet on the vine tomatoes
  • 1 dsp lemon juice
  • 1/4 tsp cayenne pepper
  • 1/4 dried oregano
  • 1 tsp tomato puree
  • Chilli flakes (optional)

Method:

  1. Preheat the oven to 190 or Gas Mark 6.
  2. Using a knife, pierce several holes in the aubergine. Place on a baking tray in the centre of the oven and leave to cook for 40-45 minutes or until tender. Once cooked remove from the oven, scoop out the tender aubergine and discard the skin and leave to one side.
  3. In a frying pan, start by cooking the garlic in the olive oil for a couple minutes on medium heat.
  4. Add the tomatoes and cook for 2-3 minutes or until the juices start to release.
  5. Add all the seasonings and the tomato puree and cook for a minute, stirring occasionally.
  6. Add in the shredded aubergine and mix well.
  7. Pour in the water, mix and leave to simmer for 10-12 minutes or until the liquid has reduced and thickened.
  8. Using a separate pan, fry the halloumi on both sides until lightly browned- golden.
  9. Upon serving, add the lemon to the aubergine mix and stir. Then assemble your dish with the halloumi on top and a sprinkling of chilli flakes (optional).

Enjoy ๐Ÿ™‚

Harissa Sweet Pepper Bulgur

This recipe is perfect when you want something slightly lighter but something that also packs a punch. The harissa comes at you hard in this recipe but the sweet pepper and preserved lemons give such a contrast itโ€™ll be a staple for when you want something quick, easy but (more importantly) extra delicious too.

Serves 2

Ingredients:

  • 1 preserved lemon, chopped into small pieces
  • 1 tsp harissa paste
  • 1 spring onion, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 3 tbsp olive oil
  • 1 sweet pointed red pepper, chopped into small pieces
  • 4-5 mint leaves, finely chopped
  • 80g fine bulgur wheat

Method:

  1. Start by preparing the bulgur according to the packet and set aside.
  2. Mix the harissa together with the olive oil in a small bowl and drizzle over the prepared bulgur.
  3. Add all the remaining ingredients, mix thoroughly and serve.

Sticky Spicy Aubergine

Aubergine has been a constant in the kitchen, even as a child I grew up eating aubergine weekly. Itโ€™s such a beautiful and delicious vegetable that should be praised and given the credit it deserves. Though it has constantly been a winner in my family recipes I wanted to mix it up with these sweet and spicy flavours that really brings out the deliciousness of the aubergine.

Ingredients:

  • 1 aubergine, halved and sliced into batons
  • 1 tbsp golden syrup
  • 3 tbsp sesame oil
  • 2 garlic cloves, grated
  • 1 birdseye chilli, finely chopped
  • Sesame seeds, for serving

Method:

  1. In a pan, fry the aubergine in two tablespoons of sesame oil on medium heat for 8-10 minutes or until softened and browned.
  2. While the aubergine is frying, take a small bowl and mix the garlic, chilli, syrup and oil together thoroughly.
  3. Pour the sweet and spicy mixture over the aubergine and cook for 1-2 minutes, stirring occasionally.

Delicious as a side dish or with some slow cooked meat.

Sweet & Spicy Broccoli Soup

The perfect balance of sweet and spicy; a flavourful and warming soup.

Ingredients:

  • 375g broccoli, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 tbsp light soy sauce
  • 650ml vegetable stock
  • 2 tbsp golden syrup
  • 2 tbsp sesame oil
  • 1 tsp chilli flakes

Method:

  1. On medium heat, start by frying the garlic in the sesame oil for a couple of minutes.
  2. Add the chilli flakes and fry for another minute.
  3. Add the broccoli and the soy sauce and cook for 2-3 minutes.
  4. Pour in the vegetable stock, mix well, cover and leave to cook for 20 minutes.
  5. Using a hand blender blitz the soup until smooth.
  6. Drizzle in the golden syrup, mix and serve.

Enjoy โ˜บ๏ธ

Sweet Potato & Black Bean Stew

The huge temperature drop has not gone unnoticed this week, it has been so cold! Fortunately this hearty, vegan recipe is the way to go for the perfect comforting and flavourful dish.

Serves 2

Ingredients:

  • 2 small sweet potatoes, peeled and cubed
  • 1 can (400g) black beans
  • 1 can (400g) chopped tomatoes
  • 1 medium sized shallot, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • 400ml vegetable stock
  • 1 handful fresh spinach

Method:

  1. Start by frying the garlic and shallot together in the olive oil on medium heat until softened and translucent.
  2. Add the sweet potato and all the seasonings and fry for 2-3 minutes.
  3. Then add the beans and fry for another minute.
  4. Add the tomatoes and leave to cook for 4-5 minutes.
  5. Pour in the stock, cover and drop the heat to medium-low. Cook for 35-40 minutes or until the potatoes are cooked through.
  6. Remove the lid and add the spinach, mix and leave for 5 minutes and serve.

Best served hot.

Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.

Ingredients:

  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup

Method:

  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy ๐Ÿ™‚

Leftover Turkey Treat

Merry Christmas Everybody!! I hope you all had an enjoyable time, had lots of amazing food and spent some quality time with some loved ones. Now, I know what you are all thinking, Carla, we have all just stuffed our faces with turkey and you’re coming here and posting something about Turkey, are you feeling alright love? I know,I don’t blame you. There will be a fair few of us with some serious leftovers after yesterdays antics and lets be honest, we need to gobble up those goodies.

This recipe works perfectly for any leftover Turkey or works just as well with Turkey steaks, which is fantastic as they are so easy to access all year round, not just for the Christmas period. So quick and easy to make, you’ll be back to chilling on the sofa watching all the treats in store on the television.

Serves 2

Ingredients:

  • 1/2 tsp cayenne pepper
  • 1 inch piece of fresh ginger, grated
  • 3 fresh tomatoes, roughly chopped
  • 2 turkey steaks, chopped into chunks
  • 3 cloves garlic, roughly chopped
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1/4 tsp ground cumin
  • Salt
  • Pepper
  • Lime

Method:

  1. On medium heat, fry the shallot, ginger and garlic in the olive oil until lightly browned.
  2. Add the turkey and cook for 3-4 minutes.
  3. Season with all the spices and mix.
  4. Add the tomatoes and cook until they are blistered and have released its juices.
  5. Squeeze over some lime juice, stir and take off the heat.

Best served hot.

Chilli and Ginger Pork

The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.

Serves 2

Ingredients:

  • 4 slices of pork belly, cut into chunks
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves of garlic, grated
  • 1 inch piece of fresh ginger, grated
  • 1 dessert spoon of soy sauce
  • 1 dessert spoon of sesame oil
  • 1tsp maple syrup
  • 1 tsp granulated sugar
  • Lime (optional)

Method:

  1. To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
  2. Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
  3. Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
  4. Cook for another 5 minutes, then serve immediately with an optional splash of lime .

Best served hot.

Spicy Tomato Soup

Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.

Serves 2

Ingredients:

  • 1 can (400g) peeled plum tomatoes in tomato sauce.
  • 1 small yellow onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1/4 tsp cumin
  • 250ml vegetable stock
  • 1 tbsp olive oil
  • 1 small red chilli, deseeded and roughly chopped
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
  2. Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
  3. Then add the tomatoes and the juice from the can and bring to a gentle boil.
  4. Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
  5. Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.

Best served hot.

Prawn Curry

Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…

What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.

Serves 3

Ingredients:

  • 165g raw king prawns
  • 3 cloves of garlic, roughly chopped
  • 1 inch piece of ginger, grated
  • 3 tomatoes, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 1 can (400ml) coconut milk
  • 1 lime
  • 1/2 tsp medium curry powder
  • 1 small red chilli, sliced into thin rings (seeds included)
  • Salt
  • Pepper

Method:

  1. In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
  2. Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
  3. Add the curry powder and pour in the coconut milk and give it a good stir.
  4. Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
  5. Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
  6. Add the prawns and cook for 4-5 minutes or until pink and cooked through.

Best served hot and with rice.