Sweet Potato Boats

Dinner, Lunch, Salad

I love sweet potatoes and love trying out new things with them. I also love colour and especially on these dark Winter days.

Colourful food is one of the easiest ways to know that you are packing your plate with natural vitamins and minerals. My bean salad is definitely colourful and especially when topped on baked sweet potatoes.

This recipe is a great lunchbox filler too. Make the bean salad the night before and store in a container. Simply cook a raw sweet potato in your canteen microwave on high for 5 minutes and lunch is served.

Add a green salad or some grilled chicken to really make a meal of this recipe or add some cheddar cheese on top, cook under the grill until melted and golden.

Serves 4 as a side, 2 as a main.Sweet Potato Boats; Delalicious

  • 2 medium sized sweet potatoes
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tin sweetcorn, drained or 1 fresh corn on the cob
  • 10 cherry tomatoes, quartered
  • 1 avocado, cubed
  • Juice of 1 lime
  • 2 tbsp fresh coriander, roughly chopped
  • 2 tbsp crème fraiche
  1. Preheat and oven to 200°C/180°C fan/400°F.
  2. Place the sweet potatoes on a baking tray and place in the preheated oven. Bake for 20-25 minutes until soft through. You can also cook whole in the microwave on the highest setting for 5 minutes or until soft through.
  3. For the bean salad: Mix all the vegetables together in a bowl, stir through the lime juice and coriander until well combined.
  4. To serve: Spread 1 tsp of crème fraiche over the flesh side of each sweet potato, spoon over the vegetables and enjoy.Sweet Potato Boats; Delalicious

Happy cooking,

Sinéad

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Turkey Tacos

Dinner, Lunch

Tacos are a real winner with everyone and great for a group as you can mix and match toppings really easily. They are also a good option when cooking for a mix of meat and veg eaters.

My favourite taco toppings involve lots of different tastes and textures which provide a source of crunch (lettuce, red cabbage, carrot, cucumber), protein (turkey, chicken, steak or prawns), healthy fats (avocado) and drizzle (yoghurt, pesto, sweet chilli sauce).

You can easily replace the turkey with chicken by poaching a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is really versatile and works great with lots of different dishes. It will be also stay fresh in the fridge for 1 week or freeze for up to 3 months.

Why not try another of my leftover turkey recipes – Herby Turkey Rolls.

Makes 10, 2 tacos = 1 serving.Turkey Tacos; Delalicious

Tomato Sauce:

See recipe – Herby Turkey Rolls

Filling:

  • 200g leftover turkey
  • kale/lettuce/leftover sprouts, thinly sliced
  • 100g red cabbage, thinly sliced
  • 50g carrot, julienned
  • 1 tsp white wine vinegar
  • 1 tsp apple cider vinegar
  • 1/2 tsp honey
  • 1 avocado, sliced
  • natural yoghurt to serve
  • taco shells or tortilla wraps
  1. For the tomato sauce: follow recipe over on Herby Turkey Rolls.
  2. Shred the leftover turkey between two forks and stir through the sauce.
  3. Combine the red cabbage, carrot, vinegars and honey in a small mixing bowl until well coated.
  4. Heat the tacos on a flat pan over a medium heat for 2 minutes each side.
  5. To serve: place a layer of kale in the centre of the taco followed by one tablespoon of the red cabbage mix, one tablespoon of turkey, a slice of avocado and a drizzle of yoghurt.

Happy cooking,

Sinéad

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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.

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.

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.

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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Dark Chocolate & Apricot Oat Balls

Snack

Oat balls are perfect for a healthy snack on the go, they are made for outdoor adventures or lunchbox treats.

These balls are a no bake version so you never have to worry about them falling apart or sticking to the baking tray, so a real winner in my eyes.

Dark chocolate gives you an antioxidant boost whilst the dried apricot adds an all important sugar kick. I have used almond butter in this recipe but your nut butter of preference would be perfect.

I love to have these as a snack on the way to training and matches or as a sweet treat in the late evenings.

The inspiration came for these from one of my favourite food bloggers Gina Matsoukas who blogs at Running To The Kitchen so be sure to check out her site.

Makes 12.IMG_7451 (1)-01.jpeg

  • 30g dried apricots
  • 20g raisins
  • 2 tbsp fresh orange juice
  • zest of 1/2 small orange
  • 2 tbsp coconut chips
  • 3 tbsp milled linseed
  • 100g jumbo oats
  • 50g dark chocolate chips
  • 1 tsp cinnamon
  • 75g almond butter
  • 2 tbsp honey
  • 1 tsp vanilla essence
  1. Roughly chop the apricots and place in a bowl with the raisins, orange juice and zest. Mix together and allow the apricots soak up the juice.
  2. Place all the dry ingredients in a large mixing bowl and add the apricots and raisins.
  3. In a separate bowl, whisk together the almond butter, honey and vanilla essence until smooth.
  4. Stir the wet ingredients into the dry either with your hands or a fork until well coated.
  5. Dampen your hands and roll 1 tablespoon at a time of the mixture into ball shapes. Place on a tray lined with parchment. Repeat with the remaining mixture.
  6. Place the tray flat in a freezer for at least 20 minutes to set. Once set, you can transfer to a resealable box or bag and store in your freezer or fridge.
  7. When eating them from your freezer, allow them to defrost for 5 minutes before eating.

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

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

Fruit & Nut Yoghurt Bowl

Breakfast, Snack

I don’t know about you but I love waking up just to have breakfast. It really is my favourite meal if the day! 

Breakfast needn’t take forever to prepare and this is one of the quickest recipes to ensure you get plenty of your 5-a-day in terms of fruit in whilst the yoghurt, nuts and seeds provide protein and all important essential minerals.

Serves 1.

Fruit, Nut, Yoghurt, Breakfast, Delalicious

  • 1/2 large apple
  • 1 kiwi, peeled
  • 2 tbsp natural yoghurt
  • 1 tbsp mixed seeds (pumpkin, sunflower or as you like)
  • 2 tbsp chopped nuts (almonds, pecans, cashews or as you like)
  1. Chop the fruit into chunks and place in a bowl.
  2. Spoon over the yoghurt.
  3. Sprinkle the seeds and nuts on top.