Moroccan Style Cous Cous with Roasted Butternut Squash

cous cous with roasted butternut squash and mushrooms

Cous Cous is such a versatile ingredient, there are so many ways you can get creative with it, so this is just one of the ways I like to make cous-cous exciting. I wanted to create a filling meat-free meal that was tasty, vibrant and exciting and I think this ticks all those boxes. Butternut squash is such a great compliment to cous-cous and the mushrooms just add that little extra to complete the meal. Continue reading

Minced Lamb & Feta Skewers

lamb and feta skewersLamb is a popular staple at my house, we eat it at least once a week in all forms from minced, to chops to roasts and steaks. I’ve shared a few recipes already including Moroccan Roast Lamb and Lamb and Yoghurt Stuffed Aubergines but I’ve learnt so many other ways of cooking it I’ve got a lot more lamb recipes up my sleeve!

This time I’m sharing my recipe for lamb skewers, which are a really quick and delicious week-day meal that is easy to make, can go with a variety of side dishes, and always tastes great! It’s also something you can prepare in advance and then grill just before serving but I don’t ever feel the need to prepare this in advance as it’s so quick. Continue reading

Ham & Mozzarella Stuffed Chicken Thighs

ham and mozzarella stuffed chicken thighsChicken thighs are my favourite part of the chicken as they hold the most flavour and they’re so tender. I normally buy boneless chicken thighs, flatten them out, season and just grill them and enjoy them with some salad and tzatziki sauce. But this time I thought I’d try something different, and I’m so glad I did. These stuffed chicken thighs are so tasty, the flavour combination goes really well and they’re not as difficult to make as it appears. The first few times I made them I couldn’t quite figure out how to roll them, keep them in place, and make sure the filling didn’t all fall out. So now, I rely on toothpicks to keep everything in place and it works a treat! Try it yourself and let me know what you think in the comments section below. Continue reading

Baked Ham & Cheese Breakfast Egg Cups

baked ham and cheese muffinsThese ham and cheese breakfast muffins are so delicious, so easy to make, and so versatile. I make these quite a lot because it’s a quick and easy breakfast to prepare, makes almost no mess, and it’s impossible not to love them! You can pretty much add any ingredients to this recipe including tomatoes, spinach, onions and whatever else you like to have with your eggs. I keep mine simple and just do ham and cheese and if you have any leftover you can simply heat them in the microwave for 30 seconds and enjoy the next day. Continue reading

Recipe: Banana Apple Sauce Muffins

banana-apple-strawberry-muffinsDon’t they look pretty! The photo above shows the banana and apple sauce muffins next to some strawberry muffins I baked on Sunday!

No matter how much I try, I always end up with horrible brown bananas, even though I buy them while they’re still green to avoid this problem. However, it’s always a good excuse to make banana bread, where the more ripe the banana, the better it tastes! I’ve previously shared a great easy recipe for banana bread, but there’s so much more you can make. Continue reading

Recipe: Baba Ghanoush (aubergine dip)

baba-ganoush-recipeI’m a big fan of middle-eastern flavours, particularly the delicious dips like hummus, baba ghanoush, tahini, and all the different yoghurt dips. With fresh ingredients and a good food processor, they’re not very difficult to make and you can enjoy fresh healthy dips anytime. You can find all the ingredients at any supermarket, and making them fresh at home tastes miles better than any ready-made dip you can buy in store, so make the extra effort to make your own, it’s really not that hard! Continue reading

Recipe: Vegan Bean Burgers

vegan bean burger recipeI’m a big meat-lover, but I can appreciate a vegan or vegetarian meal once in a while. Bean burgers are great because, although they’re completely meat free, they still give you that much needed energy you get from meat, and keep you full for long. This recipe is really easy, and is partly inspired by Jamie Oliver’s 15 minute meals, although I’ve added a few extras here and there. This recipe makes about 8 large bean burgers, which is ideal for freezing. Continue reading

Lamb and Yoghurt Stuffed Aubergines

lamb and greek yoghurt stuffed aubergine

This is a middle-eastern style recipe that is easy to make with ingredients you can find pretty much anywhere. I originally found this recipe on the five:am website, and slightly adapted it. It’s easy to make, healthy, and makes for a really creative meal.

I used 2 large aubergines for this, which is enough for 2 people. I only ate one half of the aubergine for dinner, meaning I had leftovers to take to work the next day! Continue reading

Recipe: Turkey Breast Schnitzel

turkey breast schnitzel recipeSchnitzel is such an easy recipe to follow, and can be made with a variety of different meats from veal to chicken, beef, turkey or pork. I make mine with turkey breast steaks as I prefer the taste, and I can easily find thin steaks at the supermarket, so no need to try to slice a whole breast into thin steaks! This recipe makes a bit of  a mess in the kitchen but it’s delicious! Continue reading

Seafood and Chorizo Rice

seafood and chorizo rice In Portugal, there is a traditional seafood rice dish called ‘arroz de marisco’. It uses a variety of seafood from prawns, to clams to mussels, together with a light tomato broth. Every family makes it in a different way, and because I don’t live in Portugal, I’ve created my own style of seafood rice that I can easily make with ingredients that I can find at any supermarket here in the UK. I added the chorizo, which is not commonly used, simply because I think it adds a great flavour. I normally make it with prawns, a white fish that’s available at the supermarket that day (preferably monkfish), and I sometimes add crab meat if I can find it. But whatever seafood you use is up to you, it’s a versatile dish that can be adapted to suit everyone’s taste. Continue reading