Pesto Butterbeans with Kale, Sundried Tomatoes and Feta

Breakfast, Dinner

Quick, easy, nutritious and effortless is what this dish combines.

Beans get such a bad rap from keeping students alive during college to being in a typical greasy fry. However beans are a great and cheap protein source so I always keep a stock of tinned chickpeas, butter beans and kidney beans in my cupboards. You can instantly make hummus or bulk up a curry in minutes by rinsing and draining them.

This bean dish is perfect for a quick evening meal or brunch option. Serve alongside some hummus or chunky bread like sourdough to mop up the pesto. Crispy bacon or chorizo would also work great with the beans.

Serves 2.Pesto Beans with Kale, Sundried Tomatoes & Feta, Delalicious

  • 1 x 400g tin butter beans, drained and rinsed
  • 200g kale, de-stalked and roughly torn
  • 4 tsp green pesto
  • 2 tbsp sun-dried tomatoes, thinly sliced
  • 50g feta cheese, crumbled
  1. Place the beans in a large saucepan or frying pan with 2 tablespoons of water over a medium heat. Once the water begins to evaporate, add the kale and stir continuously to gently cook.
  2. Reduce the heat to low, stir through the pesto and tomatoes until well combined.
  3. Serve with the feta sprinkled over the top.

Happy cooking,

Sinéad

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Cupcake Quiches

Breakfast, Fish, Lunch, Salad, Snack

Eggs – I personally had a love-hate relationship with these guys for a long time!! It’s a bit strange as I have hens at home and use them to bake all the time. However, put a poached, fried, scrambled or boiled egg in front of me and I will run a mile!!

I did discover that if I disguised eggs with other ingredients just like in baking, I could manage to finish my plate.

First came frittatas and then came these delicious cupcake quiches! These mini quiches are bursting with lots of  natural protein from the eggs and will make sure you reach your five a day quota with plenty of vegetables.

These cupcake quiches freeze perfectly and act as a quick post-training or lunchbox filler alongside some salad. Or why not try them as a quick breakfast or brunch option with some wilted greens and a dash of my homemade Sweet Chilli Sauce.

You can substitute the mackerel with salmon, tuna, ham,chicken or exclude completely as you like!

Makes 12, serving =2.

Cupcake Quiches, Delalicious

 

  • 4 eggs
  • 150ml milk
  • 2 smoked mackerel fillets, flaked
  • 10 cherry tomatoes, halved
  • 2 spring onions, finely sliced
  • 5 medium mushrooms, finely sliced
  • 50g feta cheese, cubed
  • Freshly ground pepper
  1. Preheat an oven to 180°C and line a cupcake tray with silicone cases or else grease each section with some melted coconut oil.
  2. Whisk the eggs and milk together in a large mixing bowl.
  3. Add in the mackerel, vegetables and feta.
  4. Season with some pepper and whisk all the ingredients together.
  5. Evenly pour the mixture amongst the cases and bake in the oven for 30 minutes or until a skewer comes out cleanly.
  6. Leave to cool in the cases and gently ease out onto a wire rack.

*When reheating from frozen, allow to defrost fully and reheat on high in a microwave for 1 minute.

Happy cooking,

Sinéad

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Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Seed Sprinkle

Breakfast, Snack

I love how some of the simplest and easiest things in the kitchen can bring you the most joy!

I discovered this seed sprinkle mix when travelling around New Zealand. It was a really easy way to add some flavour to my day and most importantly didn’t weigh down my bulging backpack.

This seed sprinkle isn’t just for mornings as you can add it to any dish like fresh fruit, salads, smoothies, finish scones with a sprinkle on top or include in my oat bread recipe. Sprinkle this seed mix over yoghurt as a simple snack or nut butter apple slices instead of granola.

I have included both a sweet and savoury option dependant on your taste buds and what your sprinkling it over.20171107_092530-011937943013.jpeg

  • 2 tbsp black sesame
  • 2 tbsp white sesame
  • 2 tbsp brown linseed
  • 2 tbsp poppy seeds
  • 2 tbsp buckwheat groats
  • 1 tbsp dessicated coconut

Sweet:

  • 2 tbsp raw cacao nibs or finely diced dark chocolate
  • 1 tbsp dried apricot, finely diced

Savoury:

  • 2 tbsp pumpkin and sunflower seeds
  1. Place all the ingredients in a jar and shake to mix.
  2. Store the jar in a dry and cool place.Seed Sprinkle, Delalicious Happy cooking,

    Sinéad

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    Remember to add #Delalicious to all your recreations and follow @delaliciousfood on social media.

Sesame Beetroot & Carrot Slaw

Dinner, Lunch, Salad

5 minutes and 5 ingredients gets you a super tasty salad that will brighten up your plate instantly.

Beetroot is one of my favourite vegetables and I like to use it in lots of different ways – roasted, raw, in a risotto and even in a burger! By combining raw grated beetroot with carrot you get a simple but very tasty salad.

This salad is also great served alongside my Roast Pumpkin Pesto Wedges.

Serves 4.20171023_141625-01.jpeg

  • 2 raw beetroot, peeled
  • 1 raw carrot, peeled
  • 2 tsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil or toasted sesame oil
  • 1 tbsp sesame seeds
  1. Coarsely grate the beetroot and carrot into a mixing bowl.
  2. Stir through the balsamic vinegar, oil and seeds.
  3. Serve with another sprinkle of seeds on top.
Happy cooking,
Sinéad20171023_143406-01.jpeg

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Roast Pumpkin Pesto Wedges

Dinner, Lunch, Salad

Autumn brings an end to warmer and longer days but it does add great colour to our trees and plates. Squash plants and in particular pumpkins are in prime condition at this time of year. I’m definitely trying to make the most of them and adding them to lots of different dishes.

A simple spoonful of pesto brings lots of flavour to any recipe and I love to experiment with different combinations. Pesto is traditionally made using pine nuts but they can be quite expensive and hard to find in shops. Hence I use nuts or seeds in my recipes. Roasting pumpkin seeds until they begin to pop make a great base for pesto. So reserve your seeds when you are carving your pumpkin to make this very tasty pesto.

This pumpkin recipe is great as a side with roast or grilled chicken or added to any salad.

Find out more great pumpkin and squash recipes here.

Roast Pumpkin Pesto Wedges, Delalicious Serves 4.

  • 1 small pumpkin
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey
  • pinch of salt and pepper

Pesto:

  • 30g pumpkin seeds (reserved from the fresh pumpkin)
  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 40g mint/basil/coriander include the stalks
  • 10g parmesan
  • 1 tbsp fresh lemon juice
  1. Preheat an oven to 180°C.
  2. Halve the pumpkin, scoop out the seeds, set the seeds aside and slice the pumpkin into half moon shaped wedges.
  3. Stir the honey, oil, salt and pepper together in the bottom of a roasting tray before adding the pumpkin.
  4. Roast in the oven for 20 minutes.
  5. Wash the seeds in a fine sieve, place in a dry frying pan over a low heat until they begin to pop.
  6. Place all the pesto ingredients excluding the olive oil in a food processor/blender or pestle and mortar. Combine until a smooth texture is formed, gradually adding the olive oil.
  7. Place the pesto in a sterilised glass jar with another layer of olive oil on top. Store in the fridge for 3 weeks.
  8. To serve: drizzle the pesto over the pumpkin wedges.

Happy cooking,

Sinéad

Roast Pumpkin Pesto Wedges, Delalicious

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Eat The Season: Pumpkin

Dinner, Lunch, Salad

Eat the season!! Autumn brings lots of colour with the trees shedding their leaves but also plenty of colourful ingredients like pumpkins and squashes to our plates.

Squash can be interchanged for pumpkin in most recipes when not in season too. Here are some of my favourite recipes and ideas for these wonderfully colourful and flavoursome vegetables.

Pumpkins, Delalicious

Soup – nothing is more comforting on a cold day that a steaming bowl of soup.

Roast – Stir pumpkin through some oil, salt and pepper and roast at 180°C for 20 minutes. Serve with a drizzle of pesto for a super quick side.

Curry – A great way to use up vegetables with this quick and easy lentil based curry.

Salad – simply add roasted chopped pumpkin or squash to any salad or follow this easy recipe.

Happy cooking,

Sinéad

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Nut, Seed & Apple Slices

Snack

Nut butter, seeds and fruit …. just a few of my favourite foods. Each on their own are pretty tasty but add them together and you get a whopper snack!

The idea for this recipe came actually through one of the blogs fans who sent me a picture inspired by my Banana & Nut Butter Crunchy Bites recipe.

So here’s the recipe for you to make at home, perfect as a snack at any time of the day.

If bringing these as a snack to work, school or on an outdoor adventure, sprinkle a little lemon juice over the apple slices first to stop them browning before the nut butter.

For lots of other tasty snacks, check out more of my favourites!!

Serves 1.

  • 1 apple
  • 2 tbsp nut butter
  • Toppings: granola, nuts and seeds of your choice
  1. Remove the apple core and slice the apple into even rounds.
  2. Slather the nut butter on one side of each apple slice.
  3. Sprinkle each apple slice with the nuts, seeds or granola until evenly covered.

5 Minute Granola

Breakfast, Snack

Granola is easily my favourite breakfast option. It’s such an easy meal, just top the granola with some fresh fruit and yoghurt and you are set for the day. Oats are a great option for the morning as they packed full of slow release energy.

This recipe for granola is perfect for someone who doesn’t have an oven or like when I was travelling around New Zealand and cooking on a portable gas stove as I lived out of my van. The even better thing about this granola recipe is that it literally takes 5 minutes and breakfast is sorted for at least a week.

I love how you can vary granola in lots of ways imaginable so your breakfast bowl is always packed of fresh flavours. Add any nuts, dried fruit, seeds or spices like cinnamon, turmeric or even ginger to your granola.

Why not try my other favourite granola recipe too.

5 Minute Granola, Delalicious

  • 2 tbsp coconut oil
  • 200g jumbo oats
  • 2 tbsp nuts (peanuts, pecans, cashews, hazelnuts, almonds)
  • 2 tbsp dried fruit (raisins, cranberries, coconut, apricots)
  1. Melt the coconut oil in a large frying pan or wok over a medium heat.
  2. Add the remaining ingredients and stir until coated in oil.
  3. Stir continuously to ensure no burning for 5 minutes until the oats are golden.Granola, oats, breakfast, brunch, Delalicious
  4. Remove from pan and allow to cool.
  5. Serve with some fresh fruit and yoghurt.

Blueberry, White Chocolate & Coconut Muffins

Treats

Muffins are the perfect treat, they are so easy to make and a real crowd pleaser.

The inspiration for these muffins came about whilst completing one of the New Zealand Great Walks called the Routeburn. These walks are generally greater than two days in length where your sleeping options are either to camp or share bunk-style huts. Either way everything you need for the hike has to be carried by you. As food is quite heavy, your meals need to be light. Oftentimes, the first day is the hardest as you adjust to your pack, being on your feet walking for hours on end and scaling repeated heights. This is where I tasted one of the most delicious muffins of all time as my friend who waved me off at the start had packed a surprise treat. 

Here I’ve tried my best to recreate it to share with you.

Makes 15 medium sized muffins.

Blackberry, Coconut & White Chocolate Muffins, Delalicious

  • 325g wholewheat flour
  • 195g plain flour
  • 130g dark brown sugar
  • 6 tsp baking powder
  • zest of 1 lemon
  • 3 tbsp coconut, threaded or dessicated
  • 150g white chocolate, chopped into small chunks
  • 3 eggs, lightly beaten
  • 250g butter, melted
  • 130g blueberries, fresh or frozen
  • 150ml milk
  1. Preheat an oven to 180°C fan and oil silicon muffin trays or line metal muffin trays.
  2. Sift the flour, sugar and baking powder together in a large mixing bowl.
  3. Stir through the lemon zest, coconut and white chocolate.
  4. Add the eggs, butter, blueberries and milk to the bowl and stir to combine – try not to overmix.
  5. Spoon the mix evenly into the prepared muffin trays.
  6. Bake for 25 minutes or until a skewer comes out cleanly.
  7. Remove from the oven and allow to cool on a wire-rack.

Leek, Sage and Feta Tart

Dinner, Lunch

A tart or quiche is a great option for a midweek dinner and doubles up as lunch the next day too as it tastes just as good cold as hot. I personally think the flavour intensifies the day after baking so don’t be afraid to bake this in advance or even freeze it before serving.

The tart pastry could be made overnight or earlier in the day to speed up the process. By refrigerating the pastry, this allows a flaky consistency which is what we all desire!! Puff pastry could also be used instead. Or if you are not too fussed about pastry then why not use the filling ingredients to make Cupcake Quiches??

I love to serve this tart alongside a mix of salads. My red cabbage slaw works great as does a simple green leafy salad.

Serves 6.Leek, Sage & Feta Tart; Delalicious

Pastry:

  • 170g wholemeal flour
  • 100g plain flour
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 140g coconut oil, solid
  • 3-4 tbsp cold water

Filling:

  • 2 tsp coconut oil
  • 4 cloves garlic
  • 1 tbsp sage leaves
  • 1/2 medium onion, diced
  • 1 leek, sliced into rounds
  • 100g mushrooms, thinly sliced
  • 100g spinach/kale/chard, shredded
  • 6 eggs
  • 4 tbsp creme fraiche
  • 50ml milk
  • 50g feta, cubed
  • freshly ground pepper
  • 1 tbsp pumpkin seeds
  1. Make the pastry: sift the flour, salt and pepper into a large mixing bowl.
  2. Rub in the coconut oil in tablespoonfuls with a fork until it forms breadcrumbs.
  3. Gradually add the water and stir with a wooden spoon until a dough forms.
  4. Roll the dough into a ball shape, cover with cling-film and place in the fridge for 10 minutes.
  5. Preheat an oven to 180°C and grease a 23cm quiche tin or use two smaller tins like I used. Remove the dough from the fridge and roll out on a floured surface into a 2cm thick circular shape.
  6. Place the dough into your tin and trim off any excess around the edges.
  7. Melt one teaspoon of coconut oil on a large frying pan over a medium heat. Once melted, add the garlic, half the sage leaves, onion and leek. Gently saute for 5 minutes until the onions are translucent. Remove from pan and set aside.
  8. Return the pan to the heat and melt the remaining coconut oil. Add the mushrooms and saute for 5 minutes. Remove from pan and set aside.
  9. Return the pan to the heat and dry-fry the shredded spinach, kale or chard for 3-4 minutes or until it’s wilted. Remove from pan and set aside.
  10. In a large bowl or measuring jug, whisk the eggs, creme fraiche and milk together with some freshly ground pepper.
  11. To assemble the tart: place half the spinach on the base followed by half the leek mix and finally the mushrooms. Repeat above until all vegetables are used.
  12. Pour over the egg mix, sprinkle the feta, remaining sage leaves and pumpkin seeds over the top.
  13. Bake in the oven for 30 minutes or until a skewer comes out cleanly and the centre is firm.
  14. Allow to cool for 5 minutes before serving.