Coriander & Chilli Sweet Potato Cakes

You probably know by now about my worrying obsession with fishcakes, I really do love them. I spent the day craving my fishy fishcakes but there was one tiny problem; I had no fish. Therefore I had to find an alternative way to fulfil my bazaar cravings. This was perfect opportunity to make use one of my favourite orange foods, the sweet potato. Sweet potatoes are packed full of vitamin A which is essential for strengthening your bodies immunity against infection. They also help regulate blood sugar levels and are jam-packed full of fibre, with nearly seven grams per serving - twice the amount of normal potatoes! Not only are they super healthy, but they're wonderfully tasty too. They have a delicious creamy texture and a sweet-spicy flavour which makes them the perfect component to a savoury dish. 

These sweet potato cakes are the perfect replacement to that fishcake craving, with the same mouth-watering crispy outer and squishy inner of my fishy fishcakes. To all you meat eaters out there that scowl at the sight of this vegan dish - stop right there! The chilli kick combined with a good seasoning completely transforms these sweet potatoes and stops you from missing any meat on your plate. Trust me, I'm a meat lover but would have them every day of the week if I could. The crushed coriander seeds and tomato puree brings the cakes to the next level. I like to enjoy these squishy orange delights on a bed of homegrown salad with juicy tomatoes and sliced avocado.

Makes 2 cakes

2 sweet potatoes

1 tsp hot chilli powder

juice of 1 lemon

2 tsp coriander seeds

2 dessert spoons tomato puree

1 tablespoon quinoa flour (or wholemeal flour/ brown rice flour/buckweat)

salt & pepper to taste

olive oil

Method

- Preheat oven to 200C/ Gas mark 6

- Peel the sweet potatoes and cut into equal sized chunks. Steam the chunks for about 10-15 minutes or until they're soft and easily pierced with a fork. 

- In a large bowl, mash the sweet potatoes with a fork until they're nearly smooth but still a bit lumpy. Grind the coriander seeds with a pestle and mortar. Stir in the crushed coriander, chilli powder, seasoning, juice of 1 lemon and tomato puree. 

- Mould the mixture into 2 even sized cakes. 

- To ensure a crispy outer, dust the cakes with flour, place in a baking tray and cook for about 7 minutes at 200C. Then place them flour side down in a frying pan over a high heat with a drizzle of olive oil. Leave for about 5-7 minutes or until brown and crisp. Do the same with the other side and flip the cakes over until brown and crisp. 

Serve on a bed of fresh salad and enjoy!

Diced Lamb with Creamy Tomato Sauce & Quinoa

This lamb dish is beautifully simple and fantastically creamy, with a punchy paprika kick. It's certainly a dish to make when time and an endless supply of ingredients aren't on your side, but you still want something super light, healthy and nutritious to eat. Students, take note! 

I am a big meat eater and absolutely adore lamb. For me, there is nothing better than enjoying a roast leg of lamb, stuffed with apricots and a good serving of rosemary roast potatoes. However, when you are pushed for time, I'm sure roasting a leg of lamb wouldn't be top of your 'to do' list. This recipe is a creamy meaty delight and you will love it.  Don't be scared off by the term 'creamy'. It suggests that the recipe is highly calorific and high in fat, but this is certainly not the case. The secret behind it's creaminess is thanks to Total 0% plain greek yoghurt. It's thickening and fat free so therefore a great addition to any tomato sauce. 

Serves 2 

1 tin of chopped tomatoes 

1/4 of a freshly grounded nutmeg 

1 1/2 tsp paprika 

1 tsp ground cumin

300g diced lamb

salt & pepper to taste 

olive oil

1 spring onion, finely sliced.

3 dessert spoons total 0% plain yoghurt

2 cups quinoa, 4 cups water

Method

- Put a pan of water onto boil over high heat. Add the quinoa and a pinch of salt. Allow to simmer for 10-12 minutes. If it starts to boil dry, add a little more water. 

- In a large bowl, stir in the nutmeg, paprika, cumin & seasoning to the diced lamb. Put a pan onto high heat, add a drizzle of olive oil and cook the lamb for about 3 minutes or starting to turn golden brown. Stir in the tomato sauce and the yoghurt to the lamb. Let it simmer for a couple of minutes and until the lamb is golden brown. Taste and add more spices/ seasoning accordingly. 

- Whilst the lamb is simmering on a low heat, finely slice the spring onions. Once the quinoa is cooked, remove from the heat and stir in the spring onions.

Serve and enjoy! 

Avocado, Chorizo & Quinoa Summer Salad

For me, this beautiful bowl of rainbow goodness is the perfect summer salad. The light, fluffy quinoa grains blend perfectly with the creamy avocado chunks, crunchy pepper bites, juicy kernels of corn, soft spinach and sizzling chorizo pieces. It's a healthy concoction of summer delight which is perfectly light, outrageously healthy and enough to satisfy any hungry tum. It's simply amazing! I am a big meat eater, so I added chorizo which is a hugely versatile sausage that is bursting with flavour. However, for a vegetarian alternative, the chorizo doesn't have to be added. You can enjoy it on it's own as or have it as a side to a meal of your choice. I think it would compliment a juicy, herb marinated chicken breast perfectly or be the perfect addition to a summer BBQ with the family and friends. Trust me, they'll love it. 

You may have noticed me using quinoa a lot recently. I think it's the most awesome grain which is incredibly delicious, insanely healthy and has a beautiful subtle nutty flavour to it. Quinoa is a high quality protein which contains the nine essential animo acids and therefore makes it a complete protein   that is equal to all meat and dairy. It is gluten-free and non fattening with only 172 calories per 1/4 dry cup - 24 of the calories are from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats. It's packed with essential vitamins and minerals and contains almost twice as much fibre as most other grains, which aids effective digestion and keeps you feeling fuller for longer, while helping to reduce high blood pressure and cholesterol. 

Serves 2-3 

100g quinoa

2 cups water

1/2 red bell pepper, diced

3 spring onions, chopped

1/2 cup sweetcorn

1/2 cup peas 

1 avocado

1 medium bag of fresh spinach or 6 frozen spinach balls

salt & pepper to taste

100g/2 mini chorizo sausages

10 cherry tomatoes, quartered 

2 fresh green chillies

olive oil

Method

- Add 2 cups of water to the quinoa in a pan and bring to boil. Then simmer for on a medium to low heat for 12 minutes. 

- Put on a large pan of water, bring it to boil and season with salt. Add the peas, spinach & sweetcorn and boil for 3-4 minutes. 

- Dice the chorizo sausage, deseed and finely chop the chillies and fry on a medium to low heat for 5-6 minutes or until crisp. When ready, empty onto a kitchen towel to remove any fatty oils. 

- After the quinoa has been simmering for 12 minutes, add the diced red bell peppers, seasoning & chopped spring onions. Stir the quinoa for a further 2-3 minutes then empty into a large, presentable bowl. 

- Strain the spinach, peas and sweetcorn and add them to the quinoa along with the chorizo and green chillies. Slice up the avocado into chunks & chop the tomatoes into quarters then add to the quinoa. Mix all the ingredients together in the large bowl, drizzle over with a little olive oil and season to taste.

Bon appetit! 

Tuna Steak With Red Pepper & Spring Onion Quinoa

I'm a massive tuna fan and nothing quite beats this recipe. I got it from Jamie Oliver's cookbook The Naked Chef (pg 95) and wanted to share it with you. It is the definition of delicious simplicity which I adore. The fresh coriander and basil seared encrusted tuna steak is perfectly complimented by the light, fluffy quinoa gains and the slight crunch from the red bell peppers.

Tuna has many health benefits; it is low in cholesterol and saturated fat and high in healthy omega-3-fatty acids. There are many types of tuna, blue-fin tuna is the best quality and mainly used for sushi dishes, then big-eye tuna is a close second best. However they're both very expensive, so yellow-fin tuna is a better alternative. You will generally find better tuna in fishmongers, however supermarkets can also get good batches in too, so you just have to keep your eyes peeled. Oliver explains in his cookbook the importance of getting the right tuna steak. He suggests that when buying fresh tuna, look for steaks that are dark and evenly coloured, and have a tight grain without sinews. Good quality fresh tuna should be served rare or very pink, but you can cook it longer if you prefer. 

Serves 2

Seared Encrusted Tuna Steak with Fresh Coriander and Basil

1/2 small dried chilli 

1/2 table spoon coriander seeds

1/4 clove of garlic

1/2 handful of fresh basil, finely chopped

1/2 handful fresh coriander, finely chopped

salt & freshly ground black pepper

juice of 1 lemon

2 tuna steaks, 225-285g/8-10oz each, about 2cm or 3/4 inch thick

Red Pepper & Spring Onion Quinoa

100g quinoa

2 cups water

1/2 red bell pepper, diced

3 spring onions, chopped

salt & pepper to taste

Method

- Add 2 cups of water to the quinoa in a pan and bring to boil. Then simmer for 12 minutes. 

-  Whilst the quinoa is simmering, in a pestle & mortar, coarsely grind the chile with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, coriander and lemon juice. Season the herb paste with salt and pepper.

- Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. 

- After the quinoa has been simmering for 12 minutes, add the diced red bell peppers, seasoning & chopped spring onions. Pick up the tuna steaks and you'll notice that not all of the paste will stick to the tuna, but that is fine as you can also add some of it to the quinoa. Put the tuna back onto the plate. Stir the quinoa for a further 2 minutes then serve onto a plate because the tuna only takes 2 minutes max to cook so, you can just plate it up straight away.

- Sear the tuna steaks for 40-60 seconds per side for rare or until cooked to your desired taste and put straight onto the quinoa. 

Top tip: try not to leave the tuna in the pan whilst fiddling around with the quinoa as it'll overcook. As said above, it's best to serve up the quinoa before the steaks are cooked so there is no fuss and you can plate up straight away. 

Enjoy!

15 Minute Tuna, Red Pepper & Quinoa Salad

This is one of my favourite dishes to make at the moment. It's particularly satisfying for a post-work out meal, when you are craving something filling, healthy and quick to make. 

Quinoa (pronounced: keen-wah) is amazingly versatile and can be added to any meal as a nutritious side or, in this case, as the foundation for the whole dish. It's packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. People who know me know that I love tuna. Nothing fancy, just the tuna you get out of a tin but guess what, it's another superfood! Not only can improve blood vessel function for weight loss, it contains high-quality protein, selenium and potassium as well as essential omega-3 fatty acids and B vitamins. The red bell peppers give the dish a beautiful crunch, whilst packing it with valuable nutrients, fiber and antioxidants. 

I could go on about how super healthy and delicious this dish is, but I think I've said enough. Put 15 minutes on the clock, let's get cooking. 

Serves 2

100g quinoa

30g red (or green)  jalapeño peppers

1 red bell pepper

2 cans of tuna

2 dessert spoons of ketchup

1 can red kidney beans

60g sun-dried tomatoes

salt & pepper to taste

Method

- Add 2 cups of water to the quinoa in a pan and bring to boil. Then simmer for 12-14 minutes

- Dice the red bell pepper and pan fry for 8-10 minutes. Whilst this is cooking, chop up the jalapeño peppers and sun-dried tomatoes then strain the tuna & kidney beans. Then add the jalapeño peppers, sun-dried tomatoes, (drained) kidney beans, ketchup and tuna to the bell peppers. Continue to fry for 5 minutes  on a medium-low heat and season. 

- To finish, serve the quinoa on a plate or shallow bowl with the veg on top. Garnish with chopped coriander or parsley.

Serve and enjoy! 

Red Pepper & Chicken Summer Spaghetti

A 20 minute summer spaghetti sensation..good old alliteration at it's best. But it's no exaggeration. Mum & Dad were going to be back from work late so I knew they were going to be exhausted with it being the end of the week (yay!). Earlier in the day I saw a mediterranean pasta dish and its fresh, vibrant colours reminded me of those incredible pasta dishes you get on holiday. I wanted to produce something similar whist being cheap, quick and easy to make (students, take note). I find that measuring ingredients takes time and is a little tedious so I literally chucked this recipe together and you will be able to do the same if you just follow this...

Serves 4 

wholemeal spaghetti (75g per person)

1 can chopped tomatoes

4 dessert spoons cider vinegar

2 peppers (I used 1 red & 1 yellow)

1 large squidge of ketchup (about 1 dessert spoon)

salt & pepper

1/2 teaspoon nutmeg

1 160g bag of spinach

cooked chicken 

1/2 teaspoon hot chilli powder (optional)

Method

- Boil water in a large pan. Insert spaghetti and leave to cook, stirring occasionally. 

- Dice the peppers and cook for 3 minutes. Add the cider vinegar and allow to simmer for 5 minutes. Then add the chopped tomatoes and ketchup, then season to taste. 

- Add the spinach, nutmeg, (chilli powder) and chicken. I just put half a whole cooked chicken in, but you can judge for yourself how much you think you would need. Stir and allow to simmer for 5 minutes. 

- Check the pasta is done. Sieve out the water, place in a presentable bowl and stir in the pasta sauce. 

Serve and enjoy! 

Have a beautiful weekend x

Tip: Before you serve, make sure you've tasted it to see whether it needs more seasoning. 

You could also add courgette in with the peppers.

Roasted Butternut Squash Soup With Chilli & Ginger

Whether you want a light lunch, need a simple starter or simply want to use up some butternut squashes, this is the dish for you. 

I found this recipe in Lorraine Pascel's 'home cooking made easy' book. I think it's great as it's bursting with flavour and although time consuming, is very easy to make.

I'm making this recipe as a starter for a dinner party I have tomorrow. Doing a soup is great for dinner parties as you can cook it the day before and just re-heat it when you want to serve! 

Butternut squash is also very good for you! Here are some if their health benefits: 

- Each cup of cubed butternut squash provides approximately 60 calories, 16 g of carbohydrates and 3 g of fiber. 

- It supplies almost 300% of your daily value of vitamin A which helps maintain eye health.

- 50% of vitamin C, important for gum health and wound healing.

- 7% of calcium

- 5% of iron

- It is also high in fibre and potassium, both major components of a healthy lifestyle. 

Less talk, more action. Let's cook! 

Serves 4 

1 medium or large butternut squash

1 clove of garlic 

2 tbsp live oil 

Sea salt and freshly ground black pepper to season 

50g butter 

1 large onion, peeled and finely diced 

1x2cm piece of fresh ginger, peeled and finely grated 

Pinch of dried chilli flakes or 1 tsp of hot chili powder 

900ml of liquid chicken stock (or vegetable, but chicken stock is more flavoursome) 

Squeeze of lime juice. 

To serve 

Splash of coconut milk

Few fresh coriander leaves 

Method 

- Preheat oven to 220 Celsius (425 F), Gas Mark 7. 

- Cut the butternut squash in half from the top to the bottom, deseed place in a large roasting tray and slash with a knife. Place on top the squashed, unpeeled garlic. Drizzle over 1 tbsp of olive oil and season well. Roast in the oven for 30-35 minutes or until a knife can easily slide through the squash (it took mine about 45 minutes overall!)

- Don't go and sit down! It's now time for the onions. Put the remaining 1tbsp and buttler into a large pan over low heat. Add the onion, season and stir occasionally until softened. This takes about 15-20 minutes. 

- Remove the squash from the oven, leave to cool. Scoop out the butternut goodness and disgurd the skin. 

- Once the onion is soft, squeeze in the roasted garlic from its skin, then add the stock, ginger, chilli and squash. Bring to boil and remove from the heat. 

- Blitz the soup until smooth and add some lime juice. (Now the best bit) TASTE and season accordingly. I added more chilli, pepper and ginger to mine to give it more of a kick. It's better to add little at a time because once it's in, there's no turning back! 

- To serve, ensure it's piping hot and ladle into serving bowls. Drizzle over some coconut milk and a sprinkling of coriander leaves. I didn't have these items to sprinkled some chilli powder over the top. 

Enjoy!