I Love Salads!!

Lunch, Salad

As most of you know by now, I love salads!! Favourites are always hard to choose but time and time again I find myself coming back to these two recipes so obviously I had to share them.

The bitter tang of feta with the smooth crunch of toasted hazelnuts make a simple broccoli and tomato salad sing for me. My second salad recipe offers you a taste of the Middle East with the addition of a simple tahini sauce to enliven a simple red cabbage slaw.

Both recipes will keep well in the fridge for at least 3-4 days once stored in a resealable container. I would regularly make these at the start of the week and refill my lunchbox daily from these along some simple salad greens and a protein source. Check out my food prep guide for more simple mealtime ideas.

Salads, Delalicious

Broccoli, Tomato, Feta & Hazelnut

Serves 4 as a side.

Broccoli, Tomato, Feta & Hazelnut Salad, Delalicious

  • 1/2 head of broccoli, chopped into florets
  • 8 cherry tomatoes, halved
  • 50g Feta cheese, cubed
  • 2 tbsp hazelnuts
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey/maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  1. Bring a saucepan of salted water to the boil, remove from the heat and add the broccoli florets. Cover with the lid and allow to blanch for 8-10 minutes (you want the broccoli to still have a bite but not rock hard).
  2. Strain the broccoli and rinse under cold running water until fully cooled. Continue to strain any excess water until ready to use.
  3. Toast the hazelnuts on a frying pan or in a medium heat oven until the skin begins to loosen, remove from the pan/oven and allow to cool.
  4. Once the hazelnuts are cooled, chop in half.
  5. Whisk together the olive oil, honey, sesame oil,  apple cider vinegar and lemon juice in a large bowl.
  6. Add all the remaining ingredients to the bowl and mix well.

Middle Eastern Style Red Cabbage Slaw

Serves 5 as a side.

Middle Eastern Style Red Cabbage Slaw, Delalicious

  • 200g red cabbage
  • 2 spring onions
  • 2 medium carrots, peeled
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 3 tsp tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil plus 1 tsp
  • 3 tbsp water
  1. Finely slice the red cabbage and spring onion. Julienne (or finely slice) the carrots.
  2. Place all the vegetables and seeds in a large mixing bowl.
  3. Stir through 2 tbsp lemon juice and 1 tsp of olive oil.
  4. In a separate small bowl, whisk together the tahini, lemon juice, olive oil and water until you get a runny sauce (depending on the consistency of your tahini, your sauce may still be too thick or too thin – if so, just add more tahini to make it thicker and more water to make it thinner).
  5. Serve the salad in a large bowl with a drizzle of the sauce over the top.

Garlic and Bacon Home Fries

Dinner, Snack

Garlic, bacon and crispy potatoes – a few of life’s simple pleasures.

I was recently overseas at a wedding with a large group of my friends. As we arrived late to our rented house the night before the wedding, come morning we had no food in the house. A quick trip to the local supermarket for supplies with the thoughts of what to cook my friends that would be quick, easy and filling for the long day ahead. Initially I planned a large frittata but then we somehow managed to forget the eggs at the checkout so here I was left looking at potatoes, bacon, spinach, tomatoes, onions and garlic with the stares of fifteen hungry friends.

Hence this recipe for home fries served with fried garlic onions and a salad of spinach and tomatoes was created. These potatoes would also work great alongside grilled meat, a pie or frittata.

The happiness around that table ensured this recipe had to be shared so please enjoy and share with your friends.

Serves 6 as a side.

Garlic & Bacon Home Fries, Delalicious

  • 4 large potatoes
  • 6 cloves of garlic, skin on
  • 100g bacon lardons/rashers/streaky bacon
  • 2 tbsp olive oil
  1. Halve the potatoes and cook on high in the microwave for 8 minutes. This gently cooks the potatoes which allows a much more crispier but still fluffy finish in the oven.
  2. Preheat an oven to 200°C and place the garlic, bacon and olive oil in a large baking tray or ovenproof dish.
  3. Chop the potatoes into chunks and add to the ovenproof dish.Garlic and Bacon Home Fries, Delalicious
  4. Combine all the ingredients together and place in the oven for 20-30 minutes or until crispy. Stir the potatoes once or twice to ensure an even colour.
  5. Before serving, squeeze the garlic cloves from their skin and return to the dish.

Chocolate Chip Chickpea Cookies

Snack, Treats

Chocolate chip cookies are heavenly and make the perfect treat with a glass of milk. As a lot of cookies are laden with sugar, using nut butter and chickpeas provides a natural sweet flavour.

These cookies use chickpeas instead of flour so are naturally gluten-free and rich in protein so great for our muscles.

Store the cookies in a resealable container in the fridge for at least one week or freeze.

Makes 8.Chocolate Chip Chickpea Cookies, Delalicious

  • 1 x 400g tin chickpeas, drained and rinsed
  • 125g almond butter
  • 60g dark chocolate
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  1. Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
  2. Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
  3. Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
  4. Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
  5. Once fully cooled, store in an airtight container in the fridge.

Pulses like chickpeas and butter beans are great additions to baking. Try my Dark Chocolate & Cashew Bites for another pulse based treat.

Creamy Mushroom Stuffed Egg Crepe

Breakfast, Snack

If you are a religious follower of my blog, you might notice recipes with eggs being the dominant ingredient don’t feature too prominently and that’s because I don’t like eggs!

Don’t get me wrong, I still eat eggs just not in the boiled, poached, scrambled, fried or scotch-egg format. I even wouldn’t touch a quiche for a long time until I discovered if I added enough vegetables and other ingredients I could stomach them.

First came my Frittata, followed closely by my Cupcake Quiches, Fluffy Yoghurt Omelette and now an Egg Crepe has been added to my safe zone of egg dishes.

Eggs are probably one of the most versatile ingredients to have in the cupboard and they don’t need to refrigerated once fresh in the shell.  Free-range organic eggs are the gold standard as the colour and flavour can never be matched by battery laying hens (we have hens at home so honestly I know).

This crepe recipe can be adjusted really easily with whatever is lying around your fridge which makes it perfect for those days when you’re staring desperately at a very barren shelf. Swap any fresh or dried herbs, kale, spinach or any leafy green for the cabbage in the crepe, replace the cottage cheese with feta, mozzarella or even hummus; substitute tomatoes, roasted vegetables, leftover stir-fry instead of mushrooms. You really can’t go wrong with this recipe.

Serves 2.

Egg Crepe, Delalicious

  • 4 eggs
  • 2 tbsp milk
  • 2 spring onions, thinly sliced
  • 2 heaped tbsp sliced cabbage
  • 3 cloves garlic, minced
  • 10 button mushrooms, sliced
  • 4 tbsp cottage cheese
  • 1 tbsp mixed herbs
  1. In a bowl, whisk together the eggs, milk, spring onions and cabbage. Set aside in the fridge until ready.
  2. Heat a frying pan over a medium heat with a drizzle of oil.
  3. Once hot, add the garlic and cook for 2 minutes. Add the mushrooms and toss until nicely golden. Mix through the cottage cheese and herbs until well combined. Remove from the pan and set aside.
  4. Rinse the frying pan and return to a medium heat with another drizzle of oil. Whisk the eggs one last time and pour half the mixture over the pan. Ensure the cabbage is evenly distributed.
  5. Once the crepe begins to cook through, place half the mushroom mix on half of the crepe and fold over.
  6. Continue to cook for another 2 minutes until the crepe is cooked through.
  7. Remove from the pan and repeat with the remaining egg and mushroom mix.

Curried Chickpeas

Lunch, Salad

This recipe is yet another of my hostel kitchen creations inspired by the “free food” basket. Tinned chickpeas are a staple item on my shopping list. Tinned items are a backpackers dream as they last forever, travel well on buses & need minimal preparation.

I created this recipe over the weekend and have been eating them on a near daily basis since. Apologies in advance if you get a little addicted like me!

Serves 4 as a side.

Curried Chickpeas, Delalicious

  • 1 x 400g tin chickpeas
  • 2 tsp Dijon mustard
  • 2 tbsp Greek yoghurt
  • 1 tsp fresh lemon juice
  • 2 tsp curry powder
  1. Drain and rinse the chickpeas and place in a bowl.
  2. Add the remaining ingredients and stir well together.
  3. Taste, if you like a stronger curry flavour just add more to your desired taste.
  4. Add to a green leafy salad or serve alongside falafel like I did for a chickpea feast!

If you enjoyed this chickpea recipe, you might like to try my Chickpea, Ginger and Chicken Curry.

Coconut & Pineapple Overnight Oats

Breakfast

Oats is the preferred option for many to start their day. Oats are not only a great source of slow-release carbohydrate but also a really versatile ingredient to have in your kitchen cupboard. They don’t go off, are inexpensive and can be eaten as any meal of the day.

Meals that can be prepared in advance are great for time short people, find more meal prep tips here. Overnight oats are a great option for any busy person as all the work is done the night or even day before. A little bit of chopping and stirring is the only work required with eating taking the longest!

The options with overnight oats are endless and I have plenty more inspiration on the blog for you. My latest variation is inspired by my travels through South America and perfect for the summer season. Top with some more yoghurt, seeds, nuts or berries as you like.Overnight oats, Delalicious, breakfastServes 2.

  • 4 tbsp jumbo oats
  • 2 tbsp dessicated coconut
  • 1 cup fresh pineapple, chopped
  • 5 tbsp yoghurt, plain
  • 2 tbsp water
  • 1 passion fruit
  1. Using a clean resealable jar or tub. Place all the items into the tub.
  2. Mix thoroughly together and place in the fridge overnight.Overnight oats, breakfast, pineapple, coconut
  3. Remove from the fridge in the morning, stir again and serve with a sprinkle of coconut, pineapple pieces and passionfruit.

Food Prep

Uncategorized

“Fail to prepare or prepare to go hungry!!”

20170801_093019.jpgWell that’s my motto in life anyway! Of course you won’t starve as there are shops, cafes and restaurants in abundance only ready to soothe your hunger but also deplete your wallet.

Every day can be tough when living on a budget, travelling frequently, juggling a hectic schedule or just trying to make improved food choices for you and your family. This is where planning and preparation come into play. We plan and prepare ourselves everyday for a variety of tasks and activities. Sometimes to the outside world we can display ourselves as extremely organised but behind closed doors and particularly in the kitchen it can be chaos.

This is normal life for many and can be easily altered by following my top tips for each mealtime of the day.

Breakfast

I love breakfast and kind of can’t understand how people can leave the house without something eaten or a meal packed to eat on the commute. My favourite breakfast options can all be prepared in advance and take only minutes.

Top my homemade granola with some yoghurt and fresh fruit. Prepare an overnight oats pot the night before to grab and go in the morning. Freeze a batch of cupcake quiches for a quick protein hit in the morning. Blend a colourful juice or smoothie to get your day off to a colourful start. Overnight oats, bircher muesli, meal prep, Delalicious

Lunch

Depending on the time of year and my plans for the day my go-to lunch options are leftover dinner, salads and soups. Soup is a great option as it can be frozen in batches and defrosted quickly in the microwave. Have the soup on it’s own or add a slice of oat bread on the side. Salads can be eaten everyday, all you need to do is rotate your fillings. Store your salad contents in a jam jar to stop it going to mush with the more delicate items like salad leaves on top and the juicer contents like beetroot and tomato on the bottom. Here are my favourite combinations:

Dinner

You arrive in late from work, starving and don’t have the energy to cook, this is where your freezer becomes your best friend! Batch cook a big curry, lentil stew or risotto at the weekend, then simple portion and freeze. All you need to do is allow it to defrost in the fridge during the day or when you get home in the microwave. Revitalise this dish by adding some fresh leafy vegetables or adding a grilled protein source to a vegetable dish. Tinned fish is another great protein option to add to a frozen vegetable dinner. Here are some of my tried and tested batch cooking options:

Snacks

My mother used to describe me as a “grazer” at home and unfortunately I haven’t changed. Snacking is important for everyone but ensure you are eating correct portions.

Nuts are such an easy option, pop a bag in your car, handbag or desk drawer to always have them on hand. A whole bag of nuts can disappear before you know it so check out this great infographic for nut portions.

Vegetable sticks and hummus I find are great for travelling. Snacking before exercise, I tend to eat a plain banana or some of my Banana & Nut Bites made ahead. Homemade muffins baked in advance, frozen and defrosted are perfect for outdoor adventures.Nuts, snack, meal prep, DelaliciousAs you can see, there are plenty of recipe options for each and every mealtime. Now it’s over to you. I challenge you to make one thing on this list and freeze or store it for later. Schedule some time during the next week or month to plan what meals you need to prepare in advance, what you would like to cook and the ingredients you need to purchase. By writing these things down, you formulate a plan and consciously make decisions about your mealtimes.

Before you know it, a healthy habit will be formed. Not only will this habit reward you with a full belly but also save time and money, keep you well nourished and in control of your mealtimes!

Keep an eye on my Instagram story where I often share the contents of my lunchbox.

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Baked Oat & Berry Pots

Breakfast, Snack

Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!

Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.

A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.

For more Delalicious oat recipe inspiration click here.

Serves 2.

Oat & Berry Pots, Delalicious

  • 2 eggs
  • 2 tbsp nut butter
  • 6 walnut halves, chopped
  • 4 tbsp jumbo oats
  • 2 tbsp regular oats
  • 8 tbsp milk
  • 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
  • 1 tbsp water
  • 2 tbsp yoghurt
  1. Whisk the eggs and nut butter together in a large bowl.
  2. Add the walnuts, oats and milk and continue to whisk until well combined.
  3. Pour the mixture into two ovenproof ramekin dishes.
  4. Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
  5. For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
  6. To serve: spoon the yoghurt and berry coulis over the cooked oat pots.

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Crispy Sundried Tomato & New Potato Omelette

Breakfast, Dinner, Lunch

Leftovers are delicious but sometimes a bit of a challenge to revitalise into an enticing dish to eat. New potatoes are literally bursting out of the ground at this time of the year and no doubt a few too many have been boiled at dinner time.

Potato salad is a great way to use up leftover potatoes with a little mayonnaise and some fresh chives. Omelettes and frittatas are the next best answer.

For this recipe, I had some leftover vegetables from a dinner the night previous but fresh ingredients will work great too. In the case of uncooked potatoes, steaming or baking in the microwave will speed things up a little for you.

Serves 2.

Sundried Tomato & New Potato Omelette, Delalicious

  • 3 cloves garlic, minced
  • 4 eggs
  • 2 tbsp plain/ Greek yoghurt
  • 50ml milk
  • 1 tsp coconut oil, solid
  • 1 large tomato, diced
  • 50g cooked leftover carrots
  • 150g fresh spinach
  • 4 medium-sized new potatoes, sliced
  • 1 tbsp fresh rosemary, chopped
  • 5 sundried tomatoes, sliced
  1. Whisk the garlic, eggs, yoghurt and milk together in a measuring jug until well combined.
  2. Preheat a grill oven.
  3. Melt the coconut oil in a large ovenproof frying pan over a medium heat.
  4. Add the tomatoes and lightly get for a few minutes until the tomatoes soften. Roughly test the spinach with your hands and add to the tomatoes.
  5. Once the spinach begins to wilt, add the carrots, potatoes and rosemary. Stir to combine.
  6. Increase the heat to high and pour over the egg mixture. Sprinkle over the sundried tomatoes. Cook until the edges begin to harden and transfer to the grill oven. If the frying pan handle is plastic, wrap it in tinfoil to prevent it melting!!
  7. Allow the omelette to cook through under the grill for 5 minutes or until golden.

Do you have any great leftover recipe ideas? I would love to hear them, get in touch on social media.

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Caramelized Orange and Banana Pancakes

Breakfast, Snack

I am a self-professed pancake lover!! I would happily eat them every day if I could. These pancakes are what I like to call special occasion pancakes. You are not going to make them every day but when you do, you are in for a serious treat!

Pineapple would work great caramelized on top as a variation to orange and banana.

If you need anymore pancake inspiration try one of my other recipes. After all Who Doesn’t Love Pancakes!!

Serves 1.

Pancakes, Banana, Orange, Delalicious

  • 1 egg
  • 2 medium over-ripe bananas
  • zest of 1 mandarin orange
  • 1 tsp baking powder
  • 50mls milk or buttermilk
  • 1 tbsp flour
  • 1 tsp coconut oil
  • 1 tbsp butter
  • 1 tbsp brown sugar or ½ tbsp honey
  • 2 tbsp plain Greek-style or natural yoghurt
  • 1 tsp seed mix (linseed, poppy, chia, sesame, buckwheat groats)
  1. Whisk together 1 banana, eggs, orange zest, baking powder and milk until smooth.
  2. Add the flour and whisk again until well combined.
  3. Melt 1/3 of the coconut oil on a non-stick pan over a medium heat.
  4. Place 1/3 of the pancake batter on the pan and cook through. Flip over and continue to cook.
  5. Remove from the pan and keep warm. Repeat with remaining batter making two more pancakes. Keep pancakes warm as you caramelize the fruit.
  6. Melt the butter and brown sugar together in the frying pan over a medium heat until it begins to bubble. Slice the banana into slices and cut the orange into three.
  7. Place the fruit onto the pan and spoon over the syrup. Cook for 2 minutes on a high heat until evenly browned.
  8. To serve: spoon yoghurt between pancakes to create a tower. Top with the caramelized fruit and sprinkle over the seeds. Spoon over any remaining syrup from the frying pan.