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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 firstname.lastname@example.org Happy Cooking! Dalia x
- Fish Fingers | fastfoodmystyle
Fish Fingers I am not going to give quantities because it depends on the size of fish you buy. My recipe made 18 fish fingers today but it varies. The spices you add to the breadcrumbs are up to you. I use paprika but sometimes I use Italian herbs, oregano and freshly grated parmesan. Ingredients: 1 kg fresh haddock/cod, skinned & boned & cut into fingers 2 cups breadcrumbs 1-2 Tbsp full fat mayonnaise 1 tsp smoked paprika 1tsp table salt Method: Put the breadcrumbs, salt and spices in a bowl. Put the mayonnaise in another bowl. Cut the fish into longish, fairly wide strips to look like fish fingers. Preheat the oven to 180C. Put all the fish in the mayonnaise bowl and mix until each piece is coated. A few pieces at a time, put the coated fish into the breadcrumbs and and pat to ensure they are completely covered. Put them in a lined baking try, side by side. Do this for all the fish. Put in the oven for around 40 minutes until the fish is golden brown. Serve with homemade chips and steamed peas for a healthier take on the traditional English meal!
- Frying Pan Granola | fastfoodmystyle
Frying pan granola (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 Ingredients 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
- 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.
- Autumnal One Pot Chicken | fastfoodmystyle
Autumnal One Pot Chicken serves 6 I spatchcocked the chicken myself, by following a simple YouTube video but you can get a butcher to do it for you. Ingredients: 1 large chicken, spatchcocked 1/2 lemon 2 large onions, peeled and chunked 3 sticks celery, chopped 1 bulb fennel, thinly sliced 3 large carrots, peeled and chunked 1/2 celeriac, peeled and cubed 1 large sweet potato, peeled and chunked 6 large cloves garlic, unpeeled, just squashed Fresh thyme, sage, rosemary- a few sprigs of each Sea Salt 1 tbsp rapeseed oil Method: Preheat the oven to 150C. Lay the vegetables on the bottom of a large baking tray. Lay the chicken on top and rub with the lemon and oil and sprinkle with sea salt. Put the lemon in the chicken's cavity. Nestle the herbs on top of the vegetables. Cover the chicken with foil and cook for 3 hours, uncovering the chicken for the last 15-20 mins if you want crispy skin.
- 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 but they are very cheap. waffle maker 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.
- Chilli Sans Carne | fastfoodmystyle
Chilli Sans Carne serves 6-8 This Vegan chilli went down brilliantly with my kids. Served with fluffy basmati rice, they were very happy and gobbled it up. You can serve it with a dollop of sour cream on top if you wish. Ingredients: 2 Tbsp rapeseed oil 1 large brown onion, halved and sliced 1/2 Tbsp garlic paste 1 Tbsp smoked paprika 400g tin red kidney beans 400g tin black beans 400g tin borlotti beans 400g tin black eyed beans 2 tins chopped tomatoes 1 tsp urfa chilli flakes 1 tsp caster sugar 1/2 tin water (use one of the bean tins) 4 cloves black garlic, mushed Small bunch coriander (optional) Liquid Smoke (optional) Method: Heat the oil in a large saucepan on a medium heat. Add the onion, 1/2 Tbsp smoked paprika and the garlic paste. Add a pinch of salt and stir. Add 4-5 sprays of liquid smoke if you are using. Cook the mixture down for about 5-8 mins until the onions start to soften. Add the rest of the ingredients, except for the coriander. Stir well, bring to the boil and then turn down to simmer for about 30 mins. Season to taste and cook for a further 10 mins or so. Sprinkle with freshly chopped coriander and serve straight from the pot.
- 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.
- 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.
- Spicy Sriracha Chicken Wings | fastfoodmystyle
Spicy Sriracha Chicken Wings makes 40 wings Ingredients: 20 chicken wings, halved to make 40 100g sriracha 4 Tbsp mirin 2 Tbsp runny honey 4 Tbsp rice vinegar 2 Tbsp black sesame seeds 1/4 tsp yuzu (lemon juice is fine) Method: Preheat oven to 200°C Mix all the ingredients together in a large bowl. Pour the sauce over the chicken wings and massage in well. Lay out in a single layer on a large baking tray and cook, uncovered, for 45-60 mins. The wings should be dark brown and sticky. Serve immediately.
- Lamb Kofte | fastfoodmystyle
Lamb Kofte makes 15 medium sized kofte Ingredients: 800g minced lamb 1.5 Tbsp garlic paste (I use Gia) 4 tsp kofte spice mix (I use one from Spice Mountain) 1/2 tsp salt 1 small red onion, peeled 1 Tbsp fresh mint Method: Preheat oven to 180°C Lightly grease a large baking tray Put onion, garlic, salt and mint into a food processor and blitz to a pulp. Add to the meat and add the spices. Combine all ingredients and shape into pointed sausage shapes. If you find this too difficult, make them into meatballs! At this point, you can chill them, covered, overnight in the fridge if you are making them for the next day. Otherwise, bake immediately, for 20 mins. Turn the heat up to 200°C for the last 5 mins if you want them a darker brown I served these with bulgar wheat, chopped mint and a tahini sauce
- 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.
- Red Lentil & Turmeric Soup | fastfoodmystyle
Red Lentil & Turmeric Soup- Serves 6 Ingredients: 1 tbsp rapeseed oil 1 large onion, diced 3 garlic cloves, minced 2 cm fresh ginger, minced 1 carrot, grated 1 turmeric root, grated (or 1 tbsp ground turmeric) 2 cups red lentils Zest of a lemon and juice of half a lemon 1.5 litres water 2 tsp sea salt Method: Heat the oil in a medium sized saucepan. Add the onions, garlic and ginger. Add the salt , carrot and lemon zest and stir well, sautéing for a few mins. Add the turmeric and lentils. Coat the lentils in the mixture. Add the water and stir. Bring to the boil and simmer for around 20 mins, or until the lentils have softened. Stir in the juice of half a lemon, bring back to the boil and serve.
- Leftover Cauliflower Leaves | fastfoodmystyle
Leftover Cauliflower Leaves Don't throw away those cauliflower leaves or stalks! They make an excellent side dish or snack. During my cookery lessons, this is one thing that I always demonstrate to my pupils. It's so easy and beyond delicious. Give them a try! Ingredients: The leaves and stalks of a cauliflower (minus the very hard bottom bit, which can't be used) 2 tsp rapeseed oil 1 clove garlic, minced 1 tsp cumin/hemp/coriander/fennel seeds sea salt Black pepper Method: Chop the cauliflower stems and leaves into rough pieces. In a dry non-stick frying pan, heat whichever seeds you are using until you hear them begin to pop. Take them off the heat immediately and transfer to a bowl. In the same pan, heat the oil and add the chopped leaves and garlic. Stir fry for a few minutes. Add the seeds, a grind of black pepper and a pinch of sea salt.
- Garlicky White Bean Mash | fastfoodmystyle
Garlicky White Bean Mash Ingredients: 600g white haricot beans from a jar or tin 6 cloves garlic, mincd 1 medium brown onion, diced 1/2 tbsp olive oil Leaves from 2 stems of fresh oregano sea salt freshly ground black pepper Extra Virgin olive oil for drizzling Method: Heat the rapeseed oil in a small saucepan. Add the onions and garlic, with a pinch of salt. Turn the heat to low and stir well. Cook the mixture for 5-8 mins or until the onions are soft but NOT brown. Add the beans and stir well. Let the beans break down, pushing them with the back of a spoon if they need a bit of help after 5 mins or so. Add the oregano and season with sea salt and loads of the ground pepper. Spoon into a dish and drizzle with a little extra virgin olive oil and a few more oregano leaves if you have them. This goes really well with roast chicken.
- Lentil Ragu | fastfoodmystyle
Lentil Ragu serves 6 Ingredients: 200g onions, diced 1 tbsp garlic paste/1 clove, crushed 2 carrots, diced 1 stick celery, diced 500g ready cooked puy (brown) lentils 600ml vegan beef stock (or veg stock) 2 bay leaves 4 tsp soy sauce 1 tsp Worstershire Sauce 2 cloves black garlic, mushed 2 Tbsp crème fraiche Rapeseed/vegetable oil S&P Method: Heat 2 Tbsp oil in a medium sized saucepan. Add the onions, celery and carrots, along with the tbsp garlic paste. Cook on a low-medium heat for 10-12mins until the vegetables have softened. Add the lentils and stock, along with the bay leaves, soy sauce, worstershire sauce and black garlic. Give this a good stir. Bring to the boil and turn down to simmer for 30 mins. Take out the bay leaves and season to taste, adding a little more stock to loosen if needed. Swirl through the crème fraiche if using and serve on some fluffy rice.
- Salmon with Garam Masala | fastfoodmystyle
Salmon With Garam Masala Serves 6 This is barely a recipe, yet it doesn't stop it from being a nutritious and delicious family dinner. My children really loved this fish and it's a good way to introduce children to flavour, without the heat. Ingredients: 6 pieces of salmon ( size according to need), skin on 1 tbsp garlic paste 1.5 tbsp Garam Masala 1 tbsp rapeseed oil Method: Preheat oven to 170C and line a baking tray with baking parchment. Mix all the ingredients together in a bowl and spread over the fish. Bake for 15-20 mins. Serve with some fluffy basmati rice and a chopped salad.
- Salmon with Sumac & Coriander Seeds | fastfoodmystyle
Salmon with Sumac & Coriander Seeds serves 6 Ingredients: 1kg salmon, skin on, cut into 6 pieces or left whole ½ Tbsp turmeric 1 Tbsp coriander seeds, crushed 1 Tbsp sumac 1 Tbsp garlic paste/minced garlic 1½Tbsp rapeseed oil Method: Preheat the oven to 180℃ Line a baking tray with baking parchment and put salmon in , skin side down Mix all ingredients together in a bowl and put 1 teaspoon of mixture onto each piece of salmon and spread to cover (or spread over whole salmon) Leave for 10 mins Place in the oven for 20 mins and grill for an extra 5 mins if you want it to be slightly crispier I served this on a bed of wholewheat Israeli couscous, to which I had added frozen spinach and turmeric. I also served with pickled sumac onions.
- Crispy Aubergine Slices | fastfoodmystyle
Crispy Aubergine Slices makes about 20 Ingredients: 2 very large aubergines (eggplants) 300g breadcrumbs 3-4 tsp garam masala 1 tsp table salt 2 tbsp plain flour 2 large free range eggs, beaten well Rapeseed oil Large baking try ( you may need two), lined with baking parchment and drizzled evenly with oil Method: Preheat oven to around 180C. Cut the end of each aubergine and slice into 1cm thick rounds. Add the salt and spices to the breadcrumbs and mix well. In 3 separate bowls, put flour, egg and breadcrumbs. Dip each slice into flour, then egg and finally into the breadcrumbs. Press the aubergine firmly into the breadcrumbs, so that each side is well coated. Once they are all ready, place the slices into the oil lined tray and press firmly. Turn over and do the same on the other side. Make sure both sides have a coating of oil. These can be shallow fried to oil you prefer but I try not to as it's healthier to bake them. Place the aubergine, uncovered into the preheated oven for ten mins, turn and do the same on the other side. They should be very crispy and soft in the middle, so depends on your oven.
- Spiced Mince | fastfoodmystyle
Spiced Mince serves 4-6 Ingredients: 1kg lean beef mince 1 very large brown onion/2 smaller ones 3 cloves garlic, minced 2 tsp cumin 2 tsp turmeric 3 tsp garam masala 3 cubes frozen spinach, defrosted a little water 1 tbsp rapeseed oil Method: Dice onions and fry in the oil for a few mins, with a pinch of salt. Add garlic and stir well. Add spices and stir well. Add mince, stirring until all is browned, then add the spinach. Add a little water and let it simmer for ten mins. Add salt and pepper to taste. Serve with fluffy rice and a green salad.
- Salmon Teriyaki Skewers | fastfoodmystyle
Salmon Teriyaki Skewers Makes 20 skewers Ingredients: 20 small wooden skewers ( I get mine from Amazon as they are pre-soaked) 500g salmon 120ml soy sauce 180ml runny honey 1 tablespoon sesame oil 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. Thread each cube onto a skewer and place in baking dish in rows. Sprinkle with sesame seeds if you are using. Bake, uncovered for around 15-20 minutes or until the salmon is slightly browning.
- Trout with Coriander Seeds and Za'atar | fastfoodmystyle
Trout with Coriander Seeds & Za'atar This can also be made with a side of salmon. The trout is simply a more delicate flavour. Ingredients: 1kg side of salmon trout, skin on 2 cloves garlic, minced 1 tbsp coriander seeds 1 tbsp rapeseed oil 1 tbsp za'atar Method: Pre-heat oven to 120C In a small, dry frying pan, toast the coriander seeds until they start to pop/move around. Take them off the heat immediately and grind to a coarse powder. I used a pestle and mortar but you can use the end of a rolling pin in a sturdy bowl. Mix the coriander seeds, garlic, oil and Za'atar and spread evenly over the flesh of the fish. If you can leave to marinate in the fridge for an hour, that's great but if not, then cover with foil and cook on 120C for an hour.
- 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.
- MEAT/POULTRY | fastfoodmystyle
Meat & Poultry- satisfying..
- Cauliflower Curry | fastfoodmystyle
Cauliflower Curry serves 4-6 Ingredients: 1 large cauliflower, cut into florets 1 very large onion, halved and sliced 2 tbsp garlic paste 1 tbsp finely grated fresh ginger 1 tbsp nigella seeds 1 tbsp black mustard seeds 1 turmeric root, grated/1 tsp turmeric 4 baby potatoes, quartered 4 cubes frozen spinach 1 tin coconut milk 500g passata 400g tin chickpeas, drained salt pinch caster sugar rapeseed/groundnut oil Method: Fry onion in 2 tbsp oil Add ginger, garlic and turmeric. Stir well on a low heat. Add all spices and stir well. Add cauliflower and stir. Gently cook for 5 mins, stirring frequently. Add spinach, passata, potatoes and coconut milk. Bring to boil and season with salt and a pinch of caster sugar. Simmer for ten mins and serve with fluffy basmati rice or a naan bread.
- Breakfast muffins | fastfoodmystyle
serves 12 Breakfast Muffins Ingredients: 225g eating apples, cored, peeled and diced 250g plain flour ½ tsp salt 2 tsp baking powder 180ml milk 4 Tbsp runny honey 115g melted butter/dairy-free spread ½ Tbsp cinnamon 2 large eggs 1 medium banana, mashed 125g frozen or fresh berries of your choice TOPPING: In a small bowl, combine: 25g oats 25g brown demarara sugar ½ tsp cinnamon 20g mixed seeds METHOD: Line a 12 hole muffin tray with cases Preheat oven to 180℃ In a large bowl, combine flour, baking powder and salt. Mix well In another bowel, add the rest of the ingredients (not the topping) and mix very well. It will look lumpy Add the dry ingredients to the wet and combine very well with a spatula Fill each muffin case with the mixture and sprinkle on some topping Bake for 25 mins or until a skewer comes out clean leave to cool in the tin If freezing, take out one the night before and warm through in the microwave.
- 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.
- Blood Orange Granola | fastfoodmystyle
Blood Orange Granola Ingredients: 400g Jumbo Rolled Oats 100g pumpkin seeds 35g chia seeds 50g sunflower seeds 50g sliced almonds 100g chopped pecans 50ml olive oil 2 Tbsp ground flaxeed 1 Tbsp cinnamon 50ml maple syrup zest and juice of 1 blood orange 50g coconut chips 150g unsweetened apple sauce Method: Preheat oven to 170°C Line oven tray with baking paper Mix all ingredients in a very large bowl until well combined pour onto baking tray and use hands to really press down flat into all corners Put it into the oven for 15 mins, stir Put it into back in for a further 10 mins and stir. Back in the oven for another 10 mins and then stir Back in for a final 10 mins. take out of the oven and leave to cool in the pan Break up with a fork and store in a sealed container or jar
- Spiced Rice | fastfoodmystyle
Spiced Rice serves 10-12 Ingredients: 550g basmati rice 2 tbsp rapeseed oil 2 tbsps nigella seeds 2 tbsp coriander seeds 1 tbsp fennel seeds 250g diced onions ( approx 2 medium onions) 3 black cardamom pods 1 tsp turmeric or half a freshly grated turmeric root 2 cloves garlic, crushed 1.5l boiling water Salt Method: Heat the oil in a large lidded casserole dish ( I use Le Creuset) and add all the spices except for the turmeric. Stir until they begin to pop. Add the onions plus a pinch of salt. Stir frequently until onions begin to soften. Add the garlic and stir. Add the rice and stir well, then add the turmeric. Let the rice toast for a few mins. Carefully pour in the boiling water and stir well. Put the lid on and turn the heat to low for 15 mins. Check that the rice is cooked and turn off the heat. (If it isn't, then cook for a further 5 mins.) Lift the lid off and drape a clean tea towel over the top of the pot, securing it in place by replacing the lid. Leave undisturbed for 10 mins. Take the lid and tea towel off and add some salt. Fluff the rice with a fork. This can be easily reheated but make sure that it's piping hot.
- 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
- Nori-Panko Tuna Bites | fastfoodmystyle
Nori-Panko Crusted Tuna Bites -serves 4-6 I served these with garlic & soy stir fried pak choi and sticky rice Ingredients: Marinade 800g-1kg good quality fresh tuna 1/2 tsp brown rice miso 1/2 tbsp grated ginger 2 tbsp soy sauce 1 tbsp mirin 1 clove garlic, crushed 1 tbsp vegetable oil 1/2 tbsp citrus oil (I used Oliveology N.17) Coating A mixture of panko breadcrumbs with Nori Sprinkle (I use Clearspring sprinkle) Rapeseed oil for frying Method: Cut the tuna into large pieces (I cut mine into quarters) and put in a large bowl. Combine all marinade ingredients in a bowl and whisk together. Pour the marinade over the tuna, ensuring the fish is well coated. If you can, leave this marinating for about 20 mins but don't worry if you haven't got time. ( I didn't when I made them but it will make the flavour more intense) Meanwhile, make the topping in another bowl. Line a large baking tray with baking parchment and preheat oven to 100C. Take each piece of tuna and place it in the coating mix. Press down firmly, ensuring it is coated on all sides. Place in the baking tray. Once all pieces are coated and ready, heat about 4 tbsp rapeseed oil in a large frying pan. Put a little piece of panko crumb in with the oil. When it begins to bubble, it is ready. Place the tuna, in batches, in the oil. Fry for around 3-4 mins each side, or until golden brown. You may have to top up the oil. Place the cooked pieces in the lined baking tray. When all are cooked, place the baking tray in the oven whilst you make your sides. Or if you are not making anything else, eat immediately!
- 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.
- 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.
- Miso Ramen | fastfoodmystyle
Miso Ramen- serves 2 Ingredients : 2 nests noodles of your choice 4 Tbsp brown rice miso 1 Tbsp white miso 1 small red onion, sliced 3 spring onions, sliced 1 Tbsp soy sauce 2 Tbsp sesame oil 1 litre boiling water 2 Tbsp grated ginger 600g green veg of your choice, such as green beans, pak choi, sugar snaps, broccoli 1.5 Tbsp runny honey 2 eggs, medium boiled and peeled black sesame seeds red chillis (optional) Method: Cook noodles according to packet instructions and leave till later Mix both miso pastes with 100ml of the water, in a medium sized saucepan. You want a runny paste Add onions and bring to boil. Add ginger, sesame oil, soy sauce and simmer for around 5 mins Add the rest of the boiling water and bring to the boil again Add honey and stir. Taste. Add more soy or honey if you need. Add the veg and cook for 3-4 mins as you want them to be crunchy. Taste!! Add the noodles to the soup and ladle into bowls Cut the eggs in half and place in the soup Sprinkle with sesame seeds, chilli and a drizzle of sesame oil
- 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 Oil for salads ( A really good quality Extra Virgin Olive not to be used in cooking) is a great store for amazing infused oils. It's in Borough Market & online) (Oliveology 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
- Curried Salmon Trout with Chickpeas | fastfoodmystyle
Curried Salmon Trout with Chickpeas serves 5 Ingredients: 5 fillets of salmon trout, skin on 1/2 tbsp garam masala 1 tsp grated fresh ginger 2 tbsp olive oil 1 onion, diced 1 clove garlic, crushed or 1 tbsp garlic paste 4 cubes frozen chopped spinach 1/2 tbs nigella seeds 2 tins chickpeas, drained of liquid 1 tsp tumeric juice of half a lime Method: Line a baking tray with parchment and pre-heatoven to 180C. Mix the garam masala and 1 tbsp oil in a bowl and spread it over the fish. Cover with foil and put in the oven for 30 mins. Meanwhile, heat 1 tbsp oil in a pan Add the onion and fry for around 2 mins Add the garlic, ginger and nigella seeds. Fry for 3-4 mins, stirring constantly. Add frozen spinach and the tins of drained chickpeas. Add a cup of water, turmeric, salt and pepper to taste. Let it boil until all the spinach has defrosted. Then add the juice of half a lime. Taste, taste , taste! It may need extra seasoning.
- 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
- Purple Slaw with a Zingy Dressing | fastfoodmystyle
Purple Slaw with a Zingy Dressing Ingredients: 1/2 purple cabbage, sliced very thinly on a mandolin 1/2 bulb fennel, sliced thinly on a mandolin 2 purple carrots, grated/spiralized, julienned Crushed pistachios Dressing: 2 tbsp citrus olive oil (I use one from Oliveology) The juice of 2 limes 1 tbsp sea salt (I use Maldon) Method: Prepare all salad vegetables in a large bowl. In a glass jar, shake together all the dressing ingredients. Taste! This should be a very sharp and zingy dressing. Add more of any ingredient to suit your taste. Pour dressing over the veg and mix it in with your hands, lightly. Pile it onto a fabulous serving dish and top with the toasted pistachios. This can be made up to 2 hours before but leave the pistachios off until serving, as they go soggy.
- 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.
- FISH | fastfoodmystyle
Fish- full of nutrients..
- SALADS/SIDES | fastfoodmystyle
Salads & Sides- for the lighter things in life
- 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.
- 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 and full of the goodness of seeds, nuts and oats. Give it a try and see what you think. refined sugar free 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 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.
- 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.
- 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!
- Popcorn Chicken | fastfoodmystyle
Popcorn Chicken serves 5 Ingredients: 750g chicken breast, cubed 1 tsp sweet paprika 1/2 tsp smoked paprika 2 garlic cloves, minced 1 tsp olive oil 1 tbsp plain flour 1 egg, beaten 250g breadcrumbs 1/4 cup sunflower/rapeseed oil salt & pepper Method: Pre-heat oven to 180C and line a dish with baking parchment. In a large bowl, mix together chicken, both paprikas, garlic and teaspoon of olive oil. Add a good grind of sea salt and black pepper & set aside to marinate for 10 mins. Stir in the flour and egg. Lay the breadcrumbs on a large plate. Put about a third of the chicken mixture on the breadcrumbs and pat, turning the chicken with your fingers. Place into the dish. Repeat until all the chicken is coated. Drizzle the oil over the chicken. I have written 1/4 cup but add however much you want. This amount will create a crispy nugget of chicken. Less will be as tasty but healthier. A little more will also be ok! Bake for around 40 minutes until the chicken is golden and crispy. Serve immediately. Serving Suggestion- I served this with baby potatoes, roasted in a little olive oil and Maldon sea salt, with some raw, crisp vegetables
- Super-quick Vegetable Soup | fastfoodmystyle
Super-quick Vegetable Soup- serves a fair few Ingredients: I used the following ingredients but really, use whatever you have lying around in your fridge or freezer! The cauliflower made it very creamy though.. 1 onion, quartered 3 leeks, sliced 1/2 bag frozen cauliflower 1/2 bag frozen mixed vegetables 1.5 litres of vegetable/chicken stock 1 tbsp sunflower oil Method: Heat the oil in a saucepan and add onions and leeks. Fry for a few minutes. Add the rest of the vegetables and stock. Bring to the boil, then turn down the heat and simmer until the vegetables have softened. Turn off the heat and blend with a stick blender. Serve piping hot and with some delicious cheese quesadillas.
- Frittata | fastfoodmystyle
Frittata- serves 3-4 kids or 2 adults This is my go-to recipe for a very easy, nutritious meal. The possibilities are endless-just use what you enjoy eating. Ingredients: 6 large, free range eggs 50ml semi-skimmed milk Sea Salt White pepper Small knob butter 1/2 small onion, finely diced/2 spring onions, cut into small slices 100g grated cheddar 1/2 tbsp Italian herbs For the vegetables, use what you have. If you have none, use 2 cubes of frozen, defrosted spinach. For this recipe, I have used asparagus. I also sometimes use boiled small potatoes, cubed. 6 asparagus spears, woody ends removed and cut into small pieces. Method: Melt the butter in a medium frying pan, with an oven-proof handle. Add the onions and a pinch of sea salt. Saute for a few mins, until the onions begin to soften. Now turn on your oven grill to high. Add the vegetables and stir. Whilst the vegetables are cooking, crack all the eggs into a bowl and add the milk. Whisk well to combine and season with salt and white pepper. Add the herbs. Pour this mixture over the vegetables. Once the egg has begun to set slightly and you can see the edges starting to curl, sprinkle over the cheese and take the frying pan over to the grill. Grill for around 4-5 mins until the frittata is set and the cheese beginning to brown. Use a pizza cutter to slice into wedges. I often serve this in pita bread for a complete meal.
- Tomato-Based Pasta Sauce | fastfoodmystyle
Tomato-based Pasta Sauce I make a large batch of this and freeze half in a ziplock bag. This would make enough to serve 10 people and takes minutes to make. It's cheaper and much healthier than bottled sauces which often have scarily long shelf lives and are full of sugar. Ingredients: 1 large onion, sliced 2 cloves garlic, minced 1 tbsp olive oil + 1 tbsp for later 2 tins chopped tomatoes (800g) 1 courgette, diced 2 carrots, diced 1 leek, sliced 2 cubes frozen spinach 1/2 tablespoon dried Italian herbs pinch caster sugar 3 tbsp cream cheese (optional) 3 tbsp grated cheddar (optional) S&P Method: Heat 1 tbsp oil in a saucepan. Add the onions & garlic with a pinch of salt and stir for a few mins. Don't let the garlic burn. Add the rest of the vegetables and stir. Add the tinned tomatoes. Then fill the 2 empty tins with water and add to the sauce. Add a pinch of sugar and the dried herbs. Bring to the boil and season with salt and pepper. Boil until the vegetables are reasonably soft. Turn off the heat and blitz with a stick blender until smooth. Add the cream cheese and grated cheese now if you are adding. Bring back to the boil and add the other tablespoon of olive oil. Stir, taste and season more if necessary. Use half and freeze the rest for another time.