Asian Sprout & Sesame Salad

Dinner, Lunch, Salad

I know I know brussel sprouts aren’t everyone’s favourite vegetable but I do love a good sprout!!

Sprouts are similar to cabbage and depend hugely on how you choose to cook them. Boiling either vegetable until they are see through isn’t a great look and doesn’t taste one bit nice.

My top tip for cabbage is to slice it thinly and sauté with some oil and garlic or ginger for about 5 minutes or until cooked through.

Sprouts can also be cooked sliced and pan fried or roasted like my recipe from last Christmas – Honey & Cider Roasted Sprouts.

Here is another way to cook sprouts that combines elements of the two recipes and adds some Asian flavours.

Serves 4 as a side.Asian Sprout & Sesame Salad; Delalicious

  • 100g brussel sprouts, trimmed & outer leaves discarded
  • 100g tenderstem or regular broccoli florets
  • 1 tbsp sesame seeds
  • 1 tsp coconut oil
  • 2cm fresh ginger, grated
  • 100g red cabbage, thinly sliced
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 2 tsp rice/white wine vinegar
  • 1 tbsp fresh cranberries/pomegranate seeds
  • 2 tsp extra-virgin olive oil
  • 1 tbsp lemon zest
  1. Bring a saucepan of salted water to the boil. Once boiling add the whole brussel sprouts and broccoli florets. Cook for 2 minutes. Strain and refresh under cold running water until fully cooled.
  2. Slice one third of the sprouts in half, quarter another third and leave the remaining third whole.
  3. Place the sesame seeds in a dry frying pan and toast until they turn a golden colour. Remove from the pan and set aside for later.
  4. Place the coconut oil in the frying pan and melt over a medium heat. Once melted add the ginger and sprouts. Cook for 5-8 minutes until slightly browned.Asian Sprouts & Sesame Salad; Delalicious
  5. In a mixing bowl, mix the red cabbage, honey and vinegars together until well combined.
  6. To serve: place the broccoli and fried sprouts on a plate, scatter over the red cabbage followed by the cranberries, sesame seeds, olive oil and lemon zest.Asian Sprout & Sesame Salad; Delalicious

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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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.

Serves 4.

Roast Pumpkin Pesto Wedges, Delalicious

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

Pumpkin Seed & Coriander Pesto:

  • 30g pumpkin seeds (reserved from the fresh pumpkin)
  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 40g coriander/mint/basil 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.

Roast Pumpkin Pesto Wedges, Delalicious

Happy cooking,

Sinéad

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

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.

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.

Curried Apricot & Raisin Couscous

Lunch, Salad

Couscous is a perfect option for batch cooking. Cooking in batches at the start of the week or over the weekend is the secret to maintaining a healthy diet or working towards a nutrition goal.

As it is officially summer at home in Ireland, it’s time for salads. Adding some grains to your salad is an easy way to bulk up your lunchbox at work. I have used giant or Israeli couscous here but regular couscous, bulgur wheat, rice or quinoa would be perfect replacements.

Serves 4 as a side.

Couscous, dried fruit, curry, Delalicious

  • 200g couscous grain
  • 400ml boiling hot water
  • 2 tbsp curry powder
  • 1 tbsp extra-virgin olive oil
  • 6 dried apricots, diced
  • 2 tbsp raisins
  1. Mix the couscous with the water in a bowl or saucepan. Cover and allow the grain to absorb all the water or cook the grain as per packet instructions.
  2. Add all remaining ingredients and mix well.Couscous, dried fruit, curry, Delalicious
  3. Taste and if you prefer a stronger curry flavour just add some more.

 

 

 

Summer Salad Jar

Lunch, Salad

Sun, sea and salad – just a few of my favourite things about summer!!

Salad is one of the easiest things to make at home, you can create a really tasty meal super fast and with very few ingredients.

Transporting salads can be notoriously difficult and can end in a sad, soggy mess. Using a jar is not only great for the environment but also the ideal way to create a simple layered salad. So next time, keep a big one aside for your next salad feast.

When using a jar or lunchbox, the key is how you layer the ingredients. I prefer to put the messy ingredients – yes I’m looking at you tomatoes or beetroot at the bottom. Add a layer of grain on top followed by your remaining ingredients. Finish with the delicate leafy greens on top. Keep dressings separate in a small jar or tub and add when you are ready to eat .

Serves 1.

Salad, Lunch, Couscous, Delalicious

  • 1/2 large tomato
  • sea salt
  • 2 tbsp Curried Apricot & Raisin Couscous
  • 1/2 carrot
  • 2 tsp apple cider vinegar
  • black pepper
  • 50g smoked mackerel
  • 1 large fistful baby leaf spinach
  1. Dice the tomato and mix through a pinch of sea salt.
  2. Spoon the tomato into the bottom of the jar followed by the couscous.Couscous, Summer, Salad, Delalicious
  3. Create carrot ribbons using a vegetable peeler or mandolin.
  4. Add the vinegar and a pinch of black pepper to the carrots and mix well.
  5. Place the carrot ribbons on top of the couscous, followed by the mackerel and top it all with the spinach.
  6. Place in the fridge until ready to eat.

Grated Carrot, Courgette & Pumpkin Slaw

Salad

If you haven’t figured it out already, I love salads!! It’s not just because they are healthy but I love the texture of salads, the crunch of cabbage, the burst of flavour that fresh herbs add and the juicy sweetness of sun-ripened tomatoes. This recipe is a very colourful slaw that combines lots of vegetables, seeds and a simple vinagerette that will add a serious burst of colour to your plate.

  • 200g red cabbage, thinly sliced
  • 1 medium carrot, coarsely grated
  • 1/2 medium courgette, coarsely grated
  • 2 tbsp pumpkin and sunflower seeds
  • 2 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley or coriander, roughly chopped

Dressing:

  • 2 tsp honey
  • 2 tsp Dijon mustard
  • pinch of sea salt
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp water
  1. Place all the vegetables in a large mixing bowl.
  2. Add the seeds and combine well.
  3. Whisk all the dressing ingredients together until well combined.
  4. Combine the dressing, lemon juice and freshly chopped herbs to the vegetables and stir together until well coated using a fork.