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  • Fastfoodmystyle Fresh Simple Tasty UK

    SUBSCRIBER-ONLY RECIPES Sign up for my monthly newsletter and gain access to loads of new recipes! My name is Dalia and I am a qualified and practising special needs teacher, with a speciality in Dyslexia. ​ I am a self-taught home cook, with a passion for spices and flavour. I cook from scratch every night but because I work and have 3 children, including 2 teenagers, I need my recipes to be quick, pretty healthy and easy to cook. One thing I will never compromise on though, is flavour! Pictures of what I cook feature daily on my Instagram and Facebook page, so please follow me @fastfoodmystyle. ​ If you subscribe, via the 'sign-up' tab above, you will not only receive a monthly newsletter, with a bonus recipe but you will also have access to subscriber-only recipes on the site. For ease, I have added a search button on this page so that you can find something that you are specifically looking for. However, if you have time, please feel free to browse as I add new recipes all the time. I hope you enjoy my website. ​ Feel free to contact me about cooking lessons on fastfoodmystyle@gmail.com ​ Happy Cooking! ​ Dalia x

  • SOUPS | fastfoodmystyle

    Soups- comfort in a bowl

  • Speedy Chicken Soup with Extras | fastfoodmystyle

    Speedy Chicken Soup with Extras ​ Ingredients ​ 2 Tbsp olive oil 2 large leeks, chunked into rounds 2 large carrots, peeled and chunked 2 bay leaves 1 small bunch of thyme, tied 1 small whole chicken 3 chicken stock cubes water dill, parsley or both 4 medium potatoes, peeled and cubed 400g can butter beans, drained & rinsed ​ Method: Heat the oil in a large saucepan Add leek and carrot and sauté for a few mins on a medium heat. Add the chicken, bay and thyme and nestle them in. Crumble in the stock cubes and cover with water till just over the top of the chicken. Bring to the boil and then turn down to simmer for 90 mins. The chicken should be soft now, so remove it carefully with some tongs. Remove the meat from the bones, remove skin too. Shred the chicken with two forks. Take out the bay and thyme and discard. Bring the soup to the boil and add the potatoes. Boil gently for 15mins. Add the chicken back in and the butter beans. Simmer gently for 5 mins . Ladle into your favourite bowl and add the herbs of your choice. Eat and then go back for seconds!!

  • Butterbean Stew | fastfoodmystyle

    Butterbean Stew - s erves 1-2 adults (Based on a recipe by Tessa Kiros in Falling Cloudberries) Ingredients: ​ 1 can butterbeans, drained 1 onion, diced 2 sticks celery, sliced 1 can chopped tomatoes 1 clove crushed garlic Pinch caster sugar A few sprigs of fresh thyme, stalks removed Small handful sage leaves A good handful of chopped, flat leaf parsley 2 tbsp Olive Oil Feta (optional) ​ Method: ​ Heat 1 tbsp olive oil in a deep frying pan. Fry onion and celery on a medium heat for about 3 mins. Add the garlic and fry for around 1 minute Add the butterbeans. Stir to coat them in the onion mixture. Add the tin of tomatoes and bring to the boil. Add chopped thyme and sage leaves and simmer. Add the pinch of sugar and stir well. Simmer for 10 mins, adding a glass of water if losing too much liquid. Season very well with salt and pepper and add the chopped parsley, saving a little to sprinkle on the top as a garnish. Now add the crumbled feta if using. Garnish with chopped parsley.

  • Vegetarian Shawarma | fastfoodmystyle

    Vegetarian Shawarma serves 4 Ingredients: ​ 600g portobello mushroom, sliced into 1cm strips 1 very large/2 medium brown onions, halved & sliced ​ For the marinade: ​ 3 tbsp rapeseed oil 1 tbsp cumin 1 tsp ground allspice 3 cloves black garlic, mushed/2 cloves regular garlic, minced 1 tsp mild curry powder 1 tbsp ground coriander salt & pepper oil ​ Method: ​ Mix all the marinade ingredients together well, in a very large mixing bowl and add the mushrooms. Make sure the marinade is coating all the mushrooms and leave to marinate. In a large frying pan, add 1 tbsp oil. Once hot, add the onions and a pinch of salt. Turn the heat down to medium and fry the onions, stirring frequently. When the onions are slightly coloured, remove them from the pan. Fry the mushrooms (probably in 2 batches, unless you have a massive pan). They should be cooked through and soft, with slight colour on the outside. This took me about 10 mins. Once they are ready, add the mushrooms and mix well. Serve with fluffy pita, chopped salad, hummus, tahini sauce an zhoug. Let everyone make up their own filled pita. ​

  • Chicken with chickpeas | fastfoodmystyle

    Chicken with Chickpeas- serves 4-6 This is literally the quickest dinner you could make but without losing all the flavour! Ingredients: ​ 8-10 boneless & skinless chicken thighs 1 tbsp shwarma spice mix ( or any other middle eastern spice mix you prefer) 1 tbsp garlic paste 1 can chickpeas, drained ​ Method: ​ Pre-heat the oven to 150C. Lay the chicken on a roasting tray. Sprinkle the spices and pour on the garlic paste. Massage well into all the chicken with your hands. I wear a disposable glove! Throw in the chickpeas and cover with foil. I usually cook this for at least 1.5 hours. For a more immediate dinner, leave the foil off and cook for 45 mins or so. ​ ​ ​

  • Blood Orange Granola | fastfoodmystyle

    Blood Orange Granola ​ Ingredients: 270 Jumbo Rolled Oats 100g pumpkin seeds 35g chia seeds 50g sunflower seeds 50g sliced almonds 100g chopped pecans 50ml olive oil/3 Tbsp coconut oil, melted 2 Tbsp ground flaxseed 1 Tbsp cinnamon 100ml maple syrup zest and juice of 1 blood orange ½ tsp table salt 50g coconut chips 1 lightly frothed egg white handful chocolate chips (optional) ​ Method: Preheat oven to 170°C Line oven tray with baking paper Mix all ingredients in a very large bowl, except for the egg and chocolate chips, until well combined Then add the egg and mix well Pour onto a baking tray and use hands to really press down flat into all corners Put it into the oven for 20 mins, stir gently Put it back in for a further 10 mins and stir. It should be golden, so put it back for an extra5-10 mins if it isn't. Take out of the oven and leave to cool in the pan Break up with a fork and add chocolate chips if you are using and store in a sealed container or jar ​

  • Salmon Teriyaki Skewers | fastfoodmystyle

    Salmon Teriyaki (Skewers) Makes 20 skewers or 4 pieces of salmon Ingredients: ​ 20 small wooden skewers ( I get mine from Amazon as they are pre-soaked) 600g salmon 120ml soy sauce 180ml runny honey 1 tablespoon sesame oil 1 tsp cornflour + a little water to loosen 1 tablespoon sesame seeds (optional) ​ Method: Pre-heat oven to 200C and line a baking dish with baking paper. Cut salmon into cubes of roughly equal size. In a small bowl, whisk together all ingredients. TASTE IT NOW!! add more honey if you prefer it sweeter or more soy if you prefer it saltier. Put the salmon into the sauce and mix. If using skewers, thread each cube onto a skewer and place it in the baking dish in rows. If not, just place the salmon on the baking tray & sprinkle with sesame seeds if you are using. Mix the cornflour with the rest of the sauce. you can heat in a small saucepan until thick and glossy if you want but this is not necessary. Pour over the salmon Bake, uncovered for around 15-20 minutes or until the salmon is slightly browning. ​ ​ ​

  • Healthy Waffles | fastfoodmystyle

    Homework Café Healthy Waffles makes 18 quarters For about a year and a half, my friend Claire and I ran an after school homework café. Unfortunately it wasn't financially viable but we made some good, healthy snacks for the children to eat after a long day at school. You will need a waffle maker but they are very cheap. Ingredients: ​ 250g wholemeal flour 2½ tsp baking powder ½ tsp salt 350ml semi-skimmed milk 80g melted butter 2 large eggs ​ Method: ​ Mix together all ingredients and be sure there are no lumps Ladle some mixture into a hot waffle iron and wait for it to set. Repeat until all mixture is finished. Any unused waffles can be frozen and reheated in the toaster.

  • Smokey Roasted Red Peppers & Onions | fastfoodmystyle

    Smokey Roasted Red Peppers & Onions I made these as part of a Spanish Tapas meal. I promise you, they are divine! Ingredients: 2 very large onions, halved and sliced 2 tbsp rapeseed oil 2 cloves crushed garlic 1 tbsp smoked paprika 1/2 tbsp sweet paprika 5 large bell peppers- I use red & green ​ Method: Heat the oil in a large pan and add the onions, paprikas and garlic. Turn the heat down to low and stir till the paprika has coated the onions evenly. After around 5 minutes, add the peppers and a pinch of salt. Stir well. Cook for around 20-25 mins, stirring fairly frequently. The dish is ready when the vegetables are soft and sweet. If you feel the mixture is too dry, add a splash of water during the cooking process.

  • Pear & Blueberry Crumble | fastfoodmystyle

    Pear & Blueberry Crumble - Serves 10-12 For this recipe, I use tinned pears and frozen blueberries because I often make desserts as a last minute thing and therefore dint have the correct fruit in the fruit bowl! Ingredients: ​ 2 cans of pear halves in juice, drained (about 480g drained weight) 200g frozen blueberries 1 tsp vanilla extract 200g plain flour 150g butter/margarine 100g soft brown sugar 150g oats ​ Method: ​ Preheat the oven to 180C In the bottom of an oven dish, arrange the fruit. Sprinkle the vanilla extract over the fruit. In a large bowl, place the butter/margarine and the flour. Rub together with fingertips until it resembles a crumbly mixture. Add the oats and sugar and stir to combine. Pour the crumble mixture over the fruit and press down so that no fruit is showing. Put in the oven for 45 mins or until the top is starting to brown.

  • Broccoli, Cauliflower & Cannellini Bean | fastfoodmystyle

    Broccoli, Cauliflower & Cannellini Bean Soup serves 6-8 Ingredients: ​ 2 heads broccoli, washed and chopped (incl stalks) 1 cauliflower, washed and chopped, leaves included 1 can cannellini beans, drained 1 large onion, diced 1 nutmeg (or 2-3 tsp) 1-1.5l vegetable/chicken stock s & p ​ Method: Fry the onion in a little oil for 5 mins Add the veg and stock ( the stock should just cover the veg) Bring to the boil and then turn to a simmer until the veg is soft but not soggy. Add the beans and nutmeg Blitz until silky smooth and season to taste ​

  • Hawaij-Spiced Squash Soup | fastfoodmystyle

    Hawaij-Spiced Squash Soup with Challah Garlic croutons - serves 8-9 Ingredients: ​ 1 butternut squash/small pumpkin 2 onions, sliced 1 tbsp olive oil 2 cloves garlic, peeled 1.5 tbsp Hawaij seasoning 1 stock cube/tbsp chicken/veg stock powder 20 halved-baby potatoes/2 large white potatoes cut into cubes (leave peel on) 1 litre water A large, very sharp knife to cut the squash ​ For the Croutons: Some stale slices of challah cut into cubes 1 tbsp garlic paste 3 tbsp olive oil ​ Method: ​ Peel the squash with a vegetable peeler and then cut off the bottom. Cut the squash in half, scoop out the seeds and cut into large cubes. Heat the oil in a large saucepan and fry the onions for a few mins. Add the garlic. Add the Hawaij seasoning and then the potatoes. Make sure everything is well-coated. Add the squash and coat well with the mixture. Add the water and stock powder. Mix well and let it come to the boil. Boil until the squash has softened and then blitz with a stick blender until smooth. To make the croutons, mix the challah with 1 tbsp oil in a bowl. Heat the remaining oil in a frying pan and add the croutons, turning all the time to prevent them burning. Put a few on top of each bowl of soup. ​

  • Scrappy Soup | fastfoodmystyle

    Scrappy Soup This soup is made up from the odds & ends of vegetables that I keep in the freezer from when I cook. This is a very good way to cut your food waste and even better, it makes the most delicious soup! If you are using butternut squash or pumpkin, then scoop out the seeds, mix them with a little oil and chilli powder and roast them in a hot oven for 10 mins or so. Scatter them over your soup for a healthier version of a crouton! Add spices such as garam masala if yo like. Really the possibilities are endless. Ingredients: ​ 2 brown onions, sliced 1 tbsp rapeseed oil 1 large potato, cubed, skin on Enough frozen scraps of vegetables to have filled two medium freezer bags, including cauliflower leaves, stalks etc... if you want a creamier soup. Cube the larger vegetables, such as butternut squash etc... 1 vegetable stock cube Water S&P Optional: Spiced seeds 2 tsp garam masala Flat leaf parsley ​ Method: Heat the oil in a medium sized saucepan and fry the onions with a pinch of salt. Add the garam masala here, if using. Add all your vegetables and fry them with the onions for a few minutes. Fill the saucepan with water and add the stock cube & seasoning. Bring to the boil and then blend once the potatoes are soft. Add the toasted seeds just before serving and some freshly chopped flat leaf parsley. ​

  • Poached Chicken Ramen | fastfoodmystyle

    Poached Chicken Ramen serves 4-6 This is an excellent way to use up leftover chicken soup! Ingredients: ​ 1-1.5 litres leftover clear chicken soup/chicken stock Thumb-sized piece of fresh ginger, peeled 2 fat cloves garlic, unpeeled 1 red chilli, whole 1 kg chicken breast, skinned and boned 1/2 tbsp sesame oil 1 tbsp soy sauce 2 large handfuls of kale 6 spring onions/scallions, sliced into small rounds 2 carrots, ribboned using a vegetable peeler 1 courgette, ribboned/julienned/spiralized 250g udon noodles ( or other noodles if you prefer) A kettle of boiled water ​ (For an even easier version, replace the vegetables with a bag of ready prepared stir fry vegetables!) ​ Method: Bring the soup up to a boil in a large saucepan. Add the ginger, garlic and chilli. Carefully lower the chicken into the soup, add the sesame oil and soy sauce and let it simmer for about half an hour. Whilst the chicken is poaching, prepare your vegetables. After half an hour, check your chicken is cooked by slicing through the thickest part of one of the breasts. It should not be pink at all and you should be able to slice through it easily, though still slightly firm. It shouldn't crumble! Remove the ginger, garlic and chilli at this point. If the chicken is ready, add all your veg and stir. Taste to see if it needs any more sesame or soy and let the soup simmer for 9-10 mins. Whilst the soup is cooking with all the vegetables put your noodles on to boil. Udon are ready in 9 mins. Once the noodles are ready, add them to the soup and stir carefully with a fork or tongs. Ladle the soup into bowls and top with fresh chilli if you wish. ​

  • Tofu Chow Mein | fastfoodmystyle

    Tofu Chow Mein- serves 4-5 Ingredients: ​ Marinade 450g Extra Firm Plain Tofu 1/2 Tbsp grated ginger 1 Tbsp sesame oil 1 Tbsp garlic paste 1/2 tsp black garlic sugar (or dark muscavado) 2 Tbsp soy sauce ​ 400g bag of ready-to-use stir fry vegetables 250-300g medium egg noodles sesame oil soy sauce ​ Method: ​ Preheat oven to 190°C Wrap tofu block in a clean tea towel and place a very heavy object on top. Do this for the time it takes for your oven to heat up Meanwhile whisk all marinade ingredients together in a bowl When oven is ready, unwrap tofu and pat dry with a piece of kitchen towel. Cut into large cubes and put into the marinade, ensuring all tofu is completely covered. Place on a non-stick baking sheet for around 20 mins until golden brown. Whilst that is cooking, prepare the noodles as per instructions on the packet and drain when ready. Once the tofu is ready and out of the oven, in a large pan, add a little oil and the bag of vegetables. Stir fry for around 5-8 mins. When they are nearly ready, add sesame oil and soy sauce to taste. Add in the cooked noodles and tofu and mix carefully as you don't want to break up the tofu. Serve in bowls.

  • Healthy Yogurt Pots | fastfoodmystyle

    Yogurt Pots with Toasted Oats & Blueberries a great after school snack Ingredients: Natural Greek yogurt 200g oats 2 tbsp chia seeds 2 cups frozen blueberries 75g maple syrup ​ Method: Heat oven to 180C Lay the oats on a baking tray and bake for around 10 mins. Keep a close eye on them! Once done, take them out and mix in the chia seeds. Pour into a bowl and let the oats cool down. Meanwhile tip the blueberries and syrup into a small saucepan and bring to the boil. Make sure all the blueberries have defrosted before you take it off the heat to let it cool completely. Spoon about 3 tbsp yogurt into a glass. Top with the cooled blueberries and finally, 2 tbsp oats. Leave in the fridge for your children to grab when they come home from school.

  • Ten Minute Vegetable Curry | fastfoodmystyle

    Ten Minute Vegetable Curry serves 4-6 ​ Ingredients: ​ 1 tin black eyed beans 1 tin coconut milk 1 tin chopped tomatoes 1 large onion, sliced 1 thumb sized piece fresh ginger, grated 1 tbsp garlic paste 1 tbsp sunflower oil 2 courgettes, diced 10 new potatoes, cut into quarters 1/2 tsp caster sugar 1 tbsp garam masala 1 tsp tumeric Basmati Rice ( I used 2 cups) Sea salt ​ Method: ​ Put rice in a saucepan and add double the amount of water. Cook according to instructions on the packet. Heat oil in a pan & add onions. Fry for 3-4 mins. Add garlic and ginger paste and stir. Continue to fry on a low heat for around 5 minutes. Don't let them go brown. Add all the vegetables and tins of tomatoes and coconut milk. Give it a good stir. Add in the garam masala, sugar and turmeric. Stir and bring to the boil. Fill one of the empty tins up with water and pour into the curry. Simmer until the potatoes are soft but not falling apart. This should take between 10-20 mins. Taste and season with salt. Taste again! When you are happy with the seasoning, serve it on top of the fluffy rice in a bowl. ​

  • Turkey Burgers | fastfoodmystyle

    Turkey Burgers -serves 6 Ingredients: ​ 500g turkey/chicken mince 1/2 red onion, diced very finely 1/2 can chickpeas, drained 1 egg 1 tsp garlic paste 1 tsp cumin 1 tsp tumeric 1/2 cup breadcrumbs S&P (season well) ​ Method: Combine all the ingredients in a mixing bowl and mix well with your hands! Make sure you have seasoned well with salt as the mince can be bland. Form the meat into 6 patties, making sure they are well pressed together. Put the burgers on a baking tray and drizzle with a little oil. Put them in the fridge for 20-30 mins to set a little. Preheat the oven to 180C. After 20 mins, put the burgers in the oven and cook for around 40 mins. Serve in pitta/burger buns, with salad and any condiments you like.

  • MEAT/POULTRY | fastfoodmystyle

    Meat & Poultry- satisfying..

  • Roasted Cauliflower Salad | fastfoodmystyle

    Roasted Cauliflower There are so many variations for this salad that I can't possibly put them all here. I will give you the recipe that I use a lot and a few variations. I also often drizzle it with tahini dressing. ​ I have used 1 head of cauliflower but often double or triple up! ​ Ingredients: ​ Basic: 1 large head of cauliflower, broken into small florets 2 tsp cumin 2 tbsp rapeseed oil 1 tsp Maldon salt ​ Additions: 1 tin chickpeas, drained and roasted on a baking tray at 200C until crispy 2 tbsp pomegranate seeds 1 tbsp pumpkin seeds, toasted in a dry pan for a few mins Finely chopped herbs such as flat leaf parsely, mint or dill Pomegranate Molasses Raw Romanesco cauliflower florets ​ Dressing: 2 tbsp raw tahini ( I love the Al Rabih brand) 2 tbsp lemon juice Warm water ​ Method: Preheat oven to 200C. Put the cauliflower florets onto a baking tray. Drizzle with the oil, cumin and salt. Mix into the cauliflower gently with your hands. Put into the oven for at least 30 mins and then keep checking. You want it to be browning but not burning. Take the cauliflower out and let it cool. Meanwhile make the dressing by spooning the tahini into a bowl and gradually whisking in the lemon juice. If the mixture is still thick, gradually add water, whisking continuously until it's a liquid consistency but not too liquid. If too liquid, add a little more tahini. Drizzle the dressing over the cauliflower before serving and add whatever extras you like. Be creative! ​ ​

  • Carrot & Sweet Potato Soup with Caraway | fastfoodmystyle

    Carrot & Sweet Potato Soup with Caraway Serves 4-6 Ingredients: 500g carrots, peeled and chunked 1 red onion, peeled and sliced 1/2 celeriac, peeled and cubed 2 large sweet potatoes, peeled and cubed 2 cloves garlic, peeled 1/2 tbsp caraway seeds, plus extra for decoration 1 litre vegetable/chicken stock 70g red lentils 1 tbsp oil ​ Method: Heat the oil in a medium saucepan. Add the onion, caraway and garlic and saute for a minute. Add the rest of the ingredients apart from the lentils. Bring to the boil and add then add the lentils. Boil for around 20 mins, or until the vegetables and lentils are soft, then blitz. Ladle into bowls with a few caraway seeds on the top. ​ ​ ​ ​ ​

  • FISH | fastfoodmystyle

    Fish- full of nutrients..

  • Omi's Cheesecake | fastfoodmystyle

    Omi's Cheesecake - serves 10-12 My Omi taught me how to make this divine baked cheesecake. It is mouthwatering to eat and very simple to make. The measurements are slightly ad hoc but it doesn't seem to matter! Ingredients: ​ 8" round, loose base cake tin 2 packs digestives (400g) 3 tbsp butter, melted 680g curd cheese 1 small glass caster sugar 4 medium eggs ​ For the topping: 2 small cartons sour cream 1/2 small glass caster sugar 2 tsp vanilla extract ​ Method: ​ Preheat oven to 160º Crush the digestives to a fine crumb by placing them in a plastic ziplock bag, with all the air out. Lay a tea towel over the top and bash with a rolling pin, jar or I have even been known to do it with a butternut squash!!! Pu the crushed digestives into a mixing bowl and stir in the butter. press this mixture into the bottom of the cake tin, using the underside of a glass to push it into the sides. Chill in the fridge whilst you make the mixture. In a mixing bowl, whisk the rest of the ingredients until well combined. Pour over the biscuit base and put in the oven for 20 mins. After 20 mins, take out and cool for 20 mins. Meanwhile make the topping. Put all the topping ingredients into a bowl and mix well. Pour over the cooked cheesecake and bake in the oven for 10-12 mins. Take out of the oven. Don't worry if it's wobbly. It will set! Once completely cooled, let it set in the fridge overnight. The next day, carefully remove it from the tin and put it onto a large serving plate. I do not adorn with any fruit or chocolate as this is best eaten pure. ​

  • Freezer | fastfoodmystyle

    Freezer I have a love-hate relationship with my freezer because I often forget what is in it. Every time I put leftovers in it, they are still there 6 months later! This is why I don't tend to batch cook. However, there are some staples that I keep in there. I haven't included the obvious ones such as bread, milk & meat. ​ Petit Pois Cauliflower Broccoli Chopped Spinach Mixed casserole vegetables Dairy free cream Herbs- if you have fresh herbs that are near to expiry, put them in the freezer & use them when you need them Curry leaves Raspberries Blueberries Strawberries Cut up banana that is too ripe to eat but perfect for smoothies Little bags with leftover red wine/white wine ( a brilliant trick learnt from Nigella Lawson. Perfect for when you just want to add a glass to bolognese/stew/casserole) Breadcrumbs- any time you have stale bread, don't throw it away, blitz it and store in the freezer Home made crumble mixture- make a double batch of topping next time you make a crumble, so that you can always make a quick dessert ​ ​ ​

  • Sausage & Lentil Casserole | fastfoodmystyle

    Sausage & Lentil Casserole - serves 6-8 Ingredients: 400g sausage meat (not whole sausages) 1 tbsp olive oil 2 cloves garlic, crushed 2 onions, sliced 5 fresh sage leaves, finely chopped 1 tbsp flat leaf parsley, finely chopped Sea Salt Pepper 2 carrots, finely diced 400g canned brown lentils (drained) 3 tbsp tomato puree 2 bay leaves 300ml water 250g Conchiglie pasta (shells) Chopped Flat Leaf Parsley (optional for sprinkling) 6 stalks of finely sliced cavolo nero, stalks removed ( savoy cabbage or greens will work too) ​ Method: Heat the oil in large flat casserole dish. Add the onions and a tsp of sea salt. Gently sauté on a low heat for around 5 mins. Meanwhile, mix the sausage meat, sage and parsley and form into small 50p size patties. Should make around 16. Add the garlic into the onions and stir for around 1min. Add the patties and cook for around 4-5 mins per side. Add the carrots and let them soften for 5 mins. Add the can of lentils, 300ml water, bay leaves and season well with salt and pepper. Let it come to the boil and turn it down to a simmer for about 20 mins. IF NOT SERVING IMMEDIATELY, STOP HERE AND ADD THE PASTA & CAVOLO NERO 20 MINS BEFORE YOU SERVE THIS, OTHERWISE THE PASTA GOES SOGGY! Now add the pasta & cook for around 12-14 mins. Taste! Add the cavolo nero when your pasta still has a slight bite to it. Stir well. Now taste to see if it needs more seasoning. Turn off the heat and put the lid on for about 10 mins. Sprinkle with chopped parsley before serving (optional) ​

  • SALADS/SIDES | fastfoodmystyle

    Salads & Sides- for the lighter things in life

  • Spiced Chicken Thighs | fastfoodmystyle

    Spiced Chicken Thighs -makes 16 Ingredients: ​ 16 boneless & skinless chicken thighs 2 tbsp garlic paste 1 tbsp za'atar 3 tbsp allspice 1 tbsp Olive Oil 1 very large ziplock bag ​ Method: ​ Mix together the spices, garlic and oil in a very large ziplock bag. Add the chicken. Seal the bag and squish the meat together with the spice mix Leave to marinate in the fridge for at least an hour but better still, overnight. The next day, preheat the oven to 180C Put the chicken into a roasting tray, making sure that they are spread out well. You may very well need 2 trays! Bake in the oven for 45 mins until golden brown. ​

  • Lamb Burgers | fastfoodmystyle

    Lamb Burgers -makes 6 Ingredients: ​ 500g minced lamb 1/2 red onion, diced very small 1 courgette, grated 1 carrot, grated 1 tsp garlic paste/1 clove garlic 1 tsp dried Italian herbs 1/2 cup breadcrumbs/matzo meal 1 egg S&P Sunflower Oil ​ Method: Combine all the ingredients in a mixing bowl and mix well with your hands! Form the meat into 6 patties, making sure they are well pressed together. Put the burgers on a baking tray and drizzle with a little oil. Put them in the fridge for 20-30 mins to set a little. Preheat the oven to 180C. After 20 mins, put the burgers in the oven and cook for around 40 mins. Serve in pitta/burger buns, with salad and any condiments you like.

  • Bean Burgers with Feta | fastfoodmystyle

    Bean Burgers with Feta Ingredients: ​ 1 x 400g can cannellini beans 1 x 400g can aduki beans 200g potato, cooked (microwaved for 6-7 mins) 1 tbsp garlic paste 40g kale, sliced finely 1 leek, sliced finely 1 tsp ground cumin 30g breadcrumbs 1 egg, beaten 100g feta cheese 150g panko breadcrumbs for coating Oil ​ Method: ​ Preheat oven to 180C and line a large baking sheet with parchment. Drain and rinse the beans and add to a large mixing bowl. Have the egg and panko crumbs in two bowls, ready. Add in the potato, garlic, kale and leek. Mix well. Add in the cumin, feta and breadcrumbs. Mix well. Form the mixture into patties. Make sure the mixture is really compressed. Dip each into the egg and then the panko crumbs. Lay on the prepared baking tray. Once all the patties are formed, put the tray in the fridge for 20 mins as this will help them firm up. Once out of the fridge, drizzle with oil and put in the oven to bake for 25-30 mins or until golden brown. If you prefer to fry them, then fill a large shallow frying pan about 1/3 with oil & fry until golden on both sides. ​

  • Storecupboard | fastfoodmystyle

    STORECUPBOARD ​ I always have a well-stocked storecupboard. It is excellent for when you need to bulk up a meal or when you simply have nothing in the fridge. These are what my family likes but experiment with what you like. The selection in your local supermarket, corner shop and speciality food shop is endless! I am always on the lookout for new and interesting things but these are my essentials. I tend to have 2-3 cans of each and replenish as necessary. For Indian/Middle Eastern: ​ Butter Beans Cannellini Beans Brown Lentils Black-eyed beans Kidney Beans Chickpeas Coconut Milk- full fat and light Chopped tomatoes Garlic Paste Red Lentils Brown/Puy lentils Rice -see below Ptitim/Maftoul- large couscous, sometimes known as Israeli Couscous ​ ​ For Asian: Sesame Oil Dark Soy Sauce Light Soy Sauce Tamari Soy Sauce -this is Gluten Free Black & White Sesame Seeds Runny honey ​ For Soups: Osem chicken soup powder (use as stock) Various types of pasta Rice- Basmati for Indian, Arborio for Italian, Sushi for Japanese, Wholwheat for healthier dishes Pearl Barley Pinhead Barley Freekeh Couscous Red Lentils ​ Oils: Sesame oil Sunflower Oil Vegetable oil- which is nearly always Rapeseed Olive oil A really good quality Extra Virgin Olive Oil for salads (not to be used in cooking) (Oliveology is a great store for amazing infused oils. It's in Borough Market & online) ​ ​ For speedy desserts: Tinned apples Tinned Pears Tinned Peaches ​ General: Garlic Ginger Vanilla extract Vanilla pods Vanilla Bean paste Cocoa Various types of flour Bicarbonate of Soda Baking Powder Golden Syrup ​ ​ ​ ​ ​ ​ ​

  • Rizzi Pizzi | fastfoodmystyle

    This was a childhood staple when I was growing up, my Mum using the leftover chicken from Friday night, together with rice & peas. I since have found out that it was based on the Italian Risi e Bisi! It's so easy that it's not really a recipe as such but is really delicious and my family love it. Proper comfort food... Rizzi Pizzi Ingredients: Leftover chicken- shredded of any bones Leftover rice ( or make enough rice for as many people as you are making for ) 1/3 pack frozen petit pois 1 cup water Any leftover onions/gravy is an added bonus ​ Method: Preheat oven to 180C. Mix together all the ingredients in a roasting tin. Cover with foil and bake for 40 mins. ​

  • Seedy Granola | fastfoodmystyle

    Seedy Granola makes a lot! Granola is so easy to make and can be tailor-made to your tastes. This granola came about as a friend was asking me for my granola recipe. She is having to cut out refined sugar from her diet and said that my granola contained too much sugar. This one is refined sugar free and full of the goodness of seeds, nuts and oats. Give it a try and see what you think. ​ Ingredients: 250g rolled oats 150g unsweetened apple sauce 40g milled seed mix 35g pumpkin seeds 20g milled flaxseed 20 hemp seeds 20g chia seeds 1/2 tsp mixed spice 75g coconut oil, melted 100g whole nuts (I used almonds and hazelnuts) 50g agave syrup 75g raisins 50g coconut flakes ​ Method: Preheat oven to 200C and line a large baking tray with parchment. In a large mixing bowl, combine all the ingredients, except for the raisins and coconut flakes. Make sure the mixture is really well mixed. Pour the mixture onto the lined baking tray and flatten with the back of a spoon. Put in the oven for 40-45 mins BUT turn the mixture every 15 mins, to ensure that it doesn't burn. The mixture is ready when it is a light golden brown. Leave it to cool in the tray and then break it up with your hands, leaving some large clusters and finally adding the raisins and coconut flakes. I eat this with greek yogurt and fresh berries, for a fabulous start to the day.

  • Spiced Stewed Plums | fastfoodmystyle

    Spiced Stewed Plums serves 2-4 Add whatever toppings you like. I always eat this with fat free Greek yogurt and sprinkled with seeds of my choice and bran for extra fibre. This can be made in 15 mins for a quick and healthy breakfast or snack. Ingredients: ​ 4 red plums (don't worry if they're not ripe), halved but not stoned 1/4 tsp ground ginger 1/4 tsp coriander seeds 1/2 tsp vanilla bean paste 2 tsp agave syrup 100 ml water Seeds of your choice- I like pumpkin & hemp Fibre flakes if you like ​ Method: Add plums, spices and water to a small saucepan and bring to the boil. Keep on a rolling boil for around 15 mins. Check the plums every 5 mins or so and give them a careful stir. If the water is beginning to boil away, simply add a splash more. After 15 mins the plums should be soft but still retain a little bite. If you like them softer, then stew them for a little longer. Once ready, remove the stones and pile over some good yogurt and top with seeds for crunch. ​ ​

  • Spiced Lamb | fastfoodmystyle

    Spiced Lamb Shoulder- serves approx 6-8 adults This is a fabulously aromatic way to serve shoulder of lamb. It can be served 2 ways, both equally as delicious. ​ 1. On a bed of hummus, and drizzled with tahini, pomegranate molasses, pomegranate seeds and parsley, surrounded by za'atar flatbreads. 2. On a bed of flavoured couscous/freekeh. Ingredients: 1kg shoulder of lamb, bone in 2 tbsp coriander seeds 2 tbsp fennel seeds 1 tsp garlic paste/2 cloves garlic, minced 3 tbsp Olive Oil ​ Method: Dry roast the coriander and fennel seeds in a frying pan. Do this on a medium heat until you can smell the aroma. Remove from the heat immediately. Crush the spices in a mortar & pestle or spice grinder until they turn into a coarse powder. Turn out into a bowl and add the olive oil and garlic. Whisk till well combined. Put the lamb in a large roasting tray and make 3-4 small incisions with a knife. Pour the spice oil over the meat. Really massage this well into the meat with your hands. Cover and leave to chill in the fridge for a few hours/overnight if you have time. If you don't, then don't worry, the flavour will be milder as it will still marinate whilst the oven is heating up. Preheat oven to 130C. When the oven is ready, add a glass of water to the roasting dish and cover. Cook for 5-6 hours. If the meat can be easily removed from the bone, it is ready. If not, then leave in for another 30 mins or so. If you want it crispy, crank up the oven to 180C for 20-30mins and uncover the meat. Take out of the oven and shred with two forks. Serve as you wish. ​

  • Cauliflower & Chickpea Curry | fastfoodmystyle

    Cauliflower & Chickpea Curry serves 4-6 Ingredients: ​ 1 onion, diced 1 tbsp vegetable oil 1 large cauliflower, stalk and leaves removed and cut into florets 400g can of chickpeas, drained 1 tbsp black mustard seeds 1 fresh turmeric, grated/1 tsp ground powder 1 tsp fenugreek seeds 1/2 tsp cayenne 1/2 tbsp garam masala 350g passata/400g can chopped tomatoes 400ml can reduced fat coconut milk salt Pinch caster sugar ​ Method: Heat a large pan and add the black mustard seeds & fenugreek seeds to toast. When they start to pop, turn down the heat & add the oil, turmeric, garam masala and onion. Stir well. Add the cauliflower and stir to coat in the spice mix. Add the chickpeas and stir. Pour in the tomatoes and coconut milk, with a pinch of sugar. Add the cayenne and a pinch of salt. Stir and bring to a simmer for about 10-15mins unto the cauliflower has softened but still retains some bite. Taste and salt if needed. Serve with some fluffy basmati rice and some freshly chopped coriander. ​ ​

  • Loaded Breakfast Loaf | fastfoodmystyle

    Loaded Breakfast Loaf ​ Ingredients: 3 overripe bananas (190g peeled weight) 55g melted unsalted butter 1 tsp mixed spice 1 tsp vanilla extract 1 tsp baking soda 2 medium eggs 150g plain wholemeal flour 50g ground almonds 50ml maple syrup 20g mixed seeds plus extra to sprinkle 1 tsp chia seeds 20g pecans ​ Method: Preheat oven to 180°C Line a loaf tin with parchment Mash bananas in a large bowl add butter and mix add spice, vanilla, baking soda and eggs. Stir well Add flour, almonds and syrup. Stir well Add all seeds Crush pecans slightly and add to the mix, Stir well Sprinkle with extra seeds and bake on the middle shelf for 40 mins or until skewer comes out clean Cool on a rack and slice as required This is also delicious toasted

  • Crispy Curried Salmon | fastfoodmystyle

    Crispy Curried Salmon serves 4-6 This is so easy and a fantastic mid-week family dinner. Ingredients: ​ 400g Salmon, cut into 4-6 pieces, skin off 1 tsp mild curry powder 1/2 tsp garam masala 3 tsp rapeseed oil 1 clove garlic, crushed/1 tsp garlic paste 30 g panko crumbs ​ Method: ​ Preheat the oven to 180C. Mix together all the ingredients, except for the panko crumbs and spread over the fish. Sprinkle the panko crumbs over the salmon. Cook uncovered for around 20 mins or until the panko crumbs are golden and the fish flakes easily.

  • Shakshuka | fastfoodmystyle

    Shakshuka serves 2-4 There are many different versions of this Tunisian dish. This one is inspired by the one from Jerusalem the Cookbook by Yotam Ottolenghi & Sami Tamimi. However, I have added aubergine and cut down on the spice, to accommodate my family. Feel free to adapt according to your taste. Ingredients: Rapeseed Oil 1/2 aubergine, halved lengthways and cubed 2 cloves garlic, minced 1 tsp cumin 1 tsp harissa paste 2 large red peppers, sliced 1 large onion, sliced 800g tinned tomatoes 4 large eggs sea salt pinch caster sugar ​ Method: In a large, deep frying pan, heat 2 tbsp oil. Add the onions, garlic, cumin, harissa and aubergine. Also add a pinch of salt. Stir well to combine. Turn the heat down to medium and slowly cook the mixture for 3-4 mins, stirring constantly. Add the peppers and fry for 10 mins, stirring often. Then add the tomatoes and sugar and stir. Simmer for 10 mins or until the vegetables are soft. I like the peppers to retain a little bite. The sauce should be thickening now. Taste to see if it needs extra salt. With a wooden spoon, make 4 little dips in the mixture and carefully break an egg into each. Simmer for a further 10 mins or until the majority of the egg white is cooked. I also cover it with a piece of foil or a lid, to help the egg whites cook more quickly. Put a mat on your table and serve the shakshuka straight from the pan. Serve with pita to mop up all those juices!

  • Winter-spiced Compote | fastfoodmystyle

    Winter-Spiced Compote- Makes around 4-5 portions ​ Ingredients: 8 plums, halved & stoned 1 glass water Peel of an orange 1 tbsp vanilla bean paste/vanilla pod split lengthways 1 tbsp coconut sugar/soft brown sugar 10 juniper berries 1 tsp ground ginger 10 cloves 1 eating apple, cored and sliced very thinly ​ Method: Put everything into a medium saucepan and bring to a rolling simmer. Stir every so often until the plums are beginning to soften. Turn off the heat and cover for around 20 mins. Let the compote cool thoroughly before decanting into a jar or tupperware. eat with natural greek yogurt for a sumptuous dessert or mix with granola for a healthy breakfast.

  • Beef, Mushroom & Barley Stew | fastfoodmystyle

    Beef, Mushroom & Barley Stew -serves 6-8 This stew is much better the next day, when the flavours have had time to infuse. Ingredients: ​ 1.5kg fairy steaks, sliced into fairly large pieces 2 onions, sliced 300g mushrooms, sliced 1 tsp smoked paprika 1 tsp sweet paprika 2 bay leaves 1/2 cup pearl barley 1/2 cup dry red wine 1 tbsp vegetable oil Salt & pepper water ​ Method: ​ Get a deep casserole dish on the hob and heat the oil. Add the onions and a pinch of salt. Saute for a few minutes. Add the steaks and brown for a few mins. Add the mushrooms and fry for a further 4-5 mins. Add the wine and let the alcohol burn off for 5 mins. Add the paprika and stir well. Fill the dish with water, add 2 bay leaves and a good amount of salt and pepper. Bring to the boil, add the barley, then turn down the heat and simmer for about 45 mins, topping up with water if necessary during this time. Taste the stew. Season as necessary. It needs a good amount of sea salt in my opinion! I sometimes leave this in the oven overnight on less than 100C. It gives it a wonderful deep flavour. Serve with fluffy white rice.

  • Leftover Chicken Curry | fastfoodmystyle

    Leftover Chicken Curry This is a brilliant use for leftover chicken or turkey. ​ Ingredients: Leftover cooked chicken, skinned and torn into large pieces 1 red onion, sliced 3 carrots, diced 2 courgettes, diced 200g cavolo nero/kale, sliced 1 thumb-sized piece ginger, grated 2 garlic cloves, grated 1 stick fresh turmeric, grated (or 1 tsp powdered) 1/2 tsp fennel seeds 2 tsp coriander seeds 1 tbsp nigella seeds 1 tbsp vegetable oil 3 tins chopped tomatoes (1.2kg) 1/2 tin coconut cream ​ Method: ​ Dry roast the fennel seeds, coriander seeds and nigella seeds in a dry deep pan for a few mins, until they start to release a fragrant odour. Tip them out into a mortar and pestle or spice grinder and grind to a fine powder. Heat the oil in the same pan and add onions with a pinch of salt. Cook for 2 mins, stirring frequently. Add the garlic, ginger and turmeric. Stir and then add the spice powder. Stir until onion is coated evenly. Add the vegetables. Stir and cook for around 5 mins. Add the chicken and stir. Cook for around 8-10 mins on a LOW heat. Add the tomatoes and coconut cream. Stir and bring to the boil. Season with salt. Boil for around 10 mins and then taste. Season more if necessary. Serve in bowls, with fluffy basmati rice ​ ​ ​ ​

  • Honey & Mustard Chicken | fastfoodmystyle

    Honey & Mustard Chicken serves loads!! Ingredients: A mix of approximately 20 thighs & drumsticks 2 onions 5-6 tbsp runny honey 1-2 tbsp grainy mustard 2tsp garlic paste/2 tsp crushed garlic ​ ​ I AM GIVING TWO METHODS FOR COOKING THIS DISH; ONE QUICK AND ONE SLOW. THE SLOW ONE HAS A MORE INTENSE FLAVOUR BUT THE QUICK ONE STILL TASTES GOOD! ​ Method: (SLOW) Preheat oven to 100C. Cut up the onions into quarters and put them into a large roasting tray. Place the pieces of chicken on top. In a bowl, combine the honey, garlic and mustard. Pour over the chicken and massage well! ( I use disposable gloves ) Cover with foil and cook for 4-5 hours, baste around half way through. Take off the foil and turn the oven up to 150C for about 20 mins or until the skin is crispy and brown. ​ Method: (QUICK) Preheat oven to 175C. Cut up the onions into quarters and put them into a large roasting tray. Place the pieces of chicken on top. In a bowl, combine the honey, garlic and mustard. Pour over the chicken and massage well! ( I use disposable gloves ) Cook, uncovered for 75 mins, basting after 60 mins.

  • Autumnal Vegetable Curry | fastfoodmystyle

    Autmnal Vegetable Curry - serves 7-8 Ingredients: ​ 1/2 butternut squash, peeled & diced 1 onion, sliced 2 cloves crushed garlic 2cm piece ginger, grated 1 pack of cavolo nero, sliced (can use any dark leafy green vegetable) 2 tins chopped tomatoes small handful ( 20) curry leaves 3 tbsp medium curry powder 1 tsp tumeric 1 tin reduced fat coconut milk 1 tsp caster sugar water 2 tbsp sunflower oil Maldon salt ​ Method: ​ Heat the oil in a large saucepan Add the onions and 1 tsp salt. Cook on a medium heat for around 4-5 mins. Add the garlic and ginger and cook for a further minute. Add the rest of the spices and stir well. Add the squash and cook until it starts to brown slightly. Add the cavolo nero and stir. Add the tins of tomatoes & the coconut milk. Fill up 2 of the empty tins with water and add to the pan. Then add the sugar. Stir and then season REALLY well with salt. Do this slowly, tasting as you go. Bring to the boil and let it simmer for about 30-40 mins. Taste and season again if needed. Serve with fluffy basmati rice or naan bread.

  • Frying Pan Granola | fastfoodmystyle

    Frying pan granola Ingredients (makes around 4-6 portions) 1 Tbsp coconut oil 100g Jumbo oats 2 Tbsp mixed seeds 1 Tbsp ground flaxseed 2 Tbsp maple syrup 1/2 tsp Cinnamon 1 whisked egg white (till forms stiff peaks) 50g whole almonds Handful of raisins Pinch sea salt Method: Heat the oil in a frying pan and add in the oats, seeds and flaxseed. On a fairly high heat, brown the mixture, stirring constantly After around 5 mins, take off the heat and stir in the maple syrup and cinnamon. The add the egg white, almonds and salt. Mix well Place back on a low/medium heat and cook for a few minutes, flattening into the pan with the pack of a spatula Take off the heat and put onto a cold plate to cool slightly, whilst you get your yogurt and fresh fruit ready ​ ​ ​ ​

  • Coconut Spiced Roast Chicken | fastfoodmystyle

    Coconut & Indian Spiced Whole Roast Chicken serves 5-6 This recipe was inspired by something I saw on Instagram that used normal yogurt. I wanted to make this dairy-free, so experimented with coconut yogurt. It tenderises the meat perfectly and I implore you to try this recipe. ​ I used a roasting stand to make this, as it makes it taste like a rotisserie chicken. Ingredients: ​ 1 whole chicken 250g coconut yogurt 1 tbsp coriander powder 1 tbsp nigella seeds 1 tbsp black mustard seeds 1 piece of turmeric root, grated 1 onion, sliced Zest of a lemon Salt and Pepper ​ Method: ​ Preheat oven to 170C. Dry fry the nigella and black mustard seeds for around a minute. Transfer to a bowl. Add the yogurt, coriander powder, grated turmeric, zest of a lemon and some salt and pepper, to the seeds. Rub marinade all over the chicken and leave for 10 mins. Arrange sliced onions all over the bottom of a roasting dish and put the chicken on top. Roast, uncovered for around 80-100mins. Check after 80. ​

  • Hawaij Spiced Chicken with Ptitim | fastfoodmystyle

    Hawaij-Spiced Chicken with Ptitim - serves 6-8 generously Hawaij is a Yeminite spice blend that I absolutely adore. It's slightly spicy but has a depth to it that permeates everything it soaks into. Ptitim are also known as Israeli couscous, although they are not like couscous at all and are in fact more of a pasta. I also adore these and sometimes simply eat them with some fried onion. If you don't like hawaij, use any middle eastern spice mix that you like. Ingredients: 2 tbsp olive oil 2 onions, diced 2 garlic cloves, minced 1 kg chicken breasts, skinned and boned (Chicken Supremes) 1 1/2 tbsp hawaij seasoning 1 carrot, ribboned/diced 4 cubes frozen spinach 2 sticks celery, finely sliced 200g/half a tin of chopped tomatoes 300g ptitim/Israeli couscous 500ml-1 litre of water Pinch caster sugar S&P ​ Method: ​ Heat the oil in a large casserole dish (that can heat on the stove). Add the onions and a pinch of salt. After a few mins, add the garlic and celery and stir well. After another few mins, add the hawaij and stir into the onion mix. Add the chicken and coat it in the spice mix. Cook the chicken on a medium heat until the chicken is nearly all white. Add the ptitim, tomatoes, carrots, pinch of sugar and spinach. Add the water till it reaches around a centimetre below the rim of your casserole dish and stir. Bring to the boil and simmer for about 10 mins. If the water looks although it'g going to completely boil away, add a little more. The ptitim should be nearly ready now, so taste and season with salt and pepper. Cook for a few mins longer if needed. This should be quite soupy. ​ ​ ​

  • Mediterranean Salmon with a Panko crust | fastfoodmystyle

    Mediterranean Salmon with a Panko Crust -serves 4 This recipe came about because I kept making the same salmon teriyaki nearly every week. Don't get me wrong, my family love it but I was bored of cooking it! Ingredients: 600-700g salmon, skin on ( one large piece) 1 tbsp garlic paste 1 tbsp dried oregano 5 tbsp panko breadcrumbs Juice of a lemon Sea Salt Rapeseed oil ​ Method: Line a baking dish with baking parchment and place the salmon on it, skin side down. Spread the garlic paste over the fish with the back of a spoon. Pour over the lemon juice. In a bowl, combine the breadcrumbs, salt and oregano. Spread the mixture over the fish and press down well. Drizzle with a little rapeseed oil. Set the fish aside and pre-heat the oven to 180C. When the oven has reached the correct temperature, place the fish in it to bake for 25-30 mins, until the top is beginning to go golden brown. Take the fish out and serve immediately. ​

  • Spiced Cauliflower Leaves & Potato Soup | fastfoodmystyle

    Spiced Cauliflower Leaves & Potato Soup I implore you to try this! It is a fantastic way to waste less and use up parts of a cauliflower that you would otherwise throw away. The leaves give the flavour and the stalks make the soup creamy without the calories. Ingredients: ​ 1 large potato, diced (Not peeled) 2 medium brown onions, peeled & quartered The leaves and stalks of a large cauliflower, chopped roughly 2 cloves garlic, peeled and minced 1 tsp ground coriander 1/2 tsp ground cumin 1 cm fresh ginger, grated 1 litre of vegetable stock 1 tbsp rapeseed oil water salt and pepper ​ To Serve (optional): Fat free Greek yogurt 1/2 lemon Fresh coriander, finely chopped Hemp seeds ​ Method: In a large saucepan, heat the oil. Add the onions with a pinch of salt and sweat for a few minutes, stirring frequently. Add the ginger, garlic & spices. Add the cauliflower scraps and stir into the onions. Let it cook for a few minutes. Add the potato and stock. Give it a stir and let it come to a boil. Turn the beatdown slightly so it is simmering. Leave the soup to simmer for about 20 minutes. Check that the potato and cauliflower stalks are soft. If they are, turn the heat off. If not, continue cooking, checking every 5 minutes. Using a stick blender, blend the vegetables until the soup is completely smooth. Add salt and pepper and bring back to the boil. Taste and add more seasoning if necessary. If serving with the yogurt and hemp seeds, do the following: Take a tablespoon of hemp seeds and dry fry in a small frying pan until they begin to move around slightly, or you can smell them. Take them off the heat to cool. In a small bowl, mix around a tablespoon of yogurt per person with a squeeze of lemon, some chopped coriander and sea salt. Spoon the soup into a bowl, put a spoon of the yogurt mixture on to and scatter a teaspoon of the toasted hemp seeds. Top with more coriander if you wish.

  • Egyptian Red Lentil Soup With Beef | fastfoodmystyle

    Egyptian Red Lentil Soup with Beef- serves 4-6 Ingredients: ​ 800-900g beef, cubed ( I use fairy steaks as they cook quickly. Don't use beef that needs long slow cooking here) 250g red lentils 2 large carrots, peeled and diced 2 onions, diced 1 clove garlic, crushed 2-3cm piece of ginger, peeled & grated 4 pints water 2 tbsp beef/veg stock powder/2 beef/veg stock cubes 1tsp cumin 1tsp sweet paprika 1tsp tumeric 1 tbsp sunflower oil S&P ​ TO MAKE THIS VEGAN, OMIT THE BEEF AND USE VEGETABLE STOCK. THIS IS A VERY GOOD RECIPE TO DOUBLE IF YOU ARE COOKING FOR A LARGE CROWD. ​ Method: ​ Heat the oil in a large saucepan and add the onions with a pinch of salt. Let them cook down for 2-3 mins. Add the garlic, ginger & carrots and let them cook for 3-4 mins until they start to soften. Stir in the cumin, turmeric and paprika and add the beef. Stir frequently so that the beef browns on all sides. This should take about 7-10 mins or so. Add the lentils and stir well. Add the water and stock. Bring the soup to the boil. Taste and season as need with salt and pepper. Turn down the heat and let the soup simmer until the lentils are soft, the soup has thickened and the beef is softer. Season again if needed. Serve in deep soup bowls and sprinkle with fresh coriander if you like it. ​ ​