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  • 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. ​ ​ ​

  • Celeriac & Leek Soup | fastfoodmystyle

    Celeriac & Leek Soup - serves 6-8 ​ ​ ​ Ingredients: 3 large leeks, cut into chunks 1 large onion, peeled & quartered 1 celeriac, peeled and cut into large cubes 1 tbsp rapeseed oil 1 can cannellini beans Handful of pumpkin seeds (optional) 1 tbsp vegetable/chicken stock bullion Pumpkin Seed oil (optional) pinch sea salt ​ Method: Heat oil in a large saucepan and add the onion, with a pinch of salt. Fry for a few minutes on a medium heat and then add the leeks. Stir. Add the celeriac and stock. Bring to the boil and add the stock. Boil for around 20 mins until the vegetables are soft. Take the saucepan off the heat and blitz until smooth. Add the cannellini beans and pulse a little. This will make the soup nice and thick. It's nice to leave most of the beans whole though. Swirl in a tiny bit of the pumpkin oil if using and scatter with pumpkin seeds.

  • 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.

  • Butterbean Stew | fastfoodmystyle

    - Butterbean Stew erves 1-2 adults s (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.

  • 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. ​

  • Italian Meatballs with Orzo | fastfoodmystyle

    Italian Meatballs with Orzo serves 6-8 I adapted this recipe from the brilliant At My Table by Nigella Lawson. I have made meatballs with orzo before but this recipe was super tasty. Ingredients: ​ 700g minced beef 1 tbsp rapeseed oil/olive oil 800g chopped tomatoes (2 tins) 2 onions, diced pinch caster sugar 2 cloves garlic, peeled and minced 2 tbsp dried oregano 1 egg, beaten 2 tbsp panko breadcrumbs 100ml dry red wine handful finely chopped fresh basil 280g orzo pasta sea salt black pepper Water ​ Method: ​ In a large pan, heat the oil and then add the onions and garlic with a pinch of salt. Cook for 3-4 mins. Add the tomatoes and bring to a boil. Add the red wine and sugar and let it boil for around 5 mins. Turn the heat down to a simmer and add the basil. Add 2 tinfulls of water (just fill the tin cans). Stir and put the lid on the pan for around 7-8 mins. Meanwhile, in a bowl, combine beef, oregano, tomatoes, egg, breadcrumbs and season with salt and pepper. Start making small meatballs with you beef mixture and plop them into the tomato sauce as you make them. Make sure the meatballs are submerged in the liquid. If not, add more water. Bring to the boil. Season well. Taste! Add the orzo and give it a good stir. Put the lid on and simmer for 15-20 mins, checking every so often. You may need to stir if the orzo is sticking. Take the lid off. Most of the liquid should be absorbed and the pasta ready. Serve with a sprinkling of fresh basil if you like. ​

  • 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

  • Za'atar & Garlic Turkey Nuggets | fastfoodmystyle

    - Za'atar & Garlic Turkey Nuggets serves 4-6 Ingredients: ​ 700g cubed turkey breast 150-200g fine breadcrumbs 1tbsp za'atar 2 tbsp rapeseed oil 2 tbsp garlic paste 250ml sunflower oil for frying ​ Method: ​ Mix the za'atar, oil and garlic in a large bowl. Add the turkey and make sure every piece is evenly coated. Pour the breadcrumbs onto a plate and pour the turkey on top. Make sure that every piece is evenly coated. Use your hands to pat on the breadcrumbs. Heat the sunflower oil in a frying pan and put in one piece of breaded turkey. When it starts to bubble, the oil is hot enough. Cook the turkey in batches, putting in a paper towel-lined dish once ready. Cover with foil whilst you wait for the rest of the turkey to cook. Remove the paper towel and serve. I served these with flatbreads/pita, chopped salad and hummus. ​ ​

  • 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.

  • Poached Pears with Greek Yogurt & Oats | fastfoodmystyle

    - Poached pears with Greek Yogurt & Oats serves 2 ​ This recipe was borne from over-ripe pears in the fruit bowl and a stonking hangover! ​ Ingredients: ​ 4 pears, peeled, cored & sliced 1 star anise 1/2 tsp mixed spice 1 tsp vanilla bean paste/vanilla extract 1 tbsp maple syrup (optional) 2 tbsp rolled oats 1 tsp flaxseed powder 4 dessertspoons non fat greek yogurt ​ Method: ​ In a small saucepan, put the pears, spices and vanilla. Cook on a low heat for about 5-8 mins, stirring every so often. When the fruit has broken down, add the oats and flaxseed. Stir. Put the yogurt in a bowl and top with the fruit mixture. Drizzle some maple syrup if you like. ​

  • 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. ​

  • Carrot & Beetroot Slaw With Caraway | fastfoodmystyle

    Carrot & Beetroot Slaw This is the easiest thing to make but is very dramatic! Ingredients: ​ 400g carrots 300g raw beetroot 1 heaped tsp caraway seeds Juice of half a lemon sea salt Extra Virgin Olive Oil ​ Method: ​ Peel and grate the carrots and beetroots onto a bowl. I suggest you wear gloves, to avoid serious staining! Toast the caraway in a dry pan until they start to pop. Remove from heat and add to the slaw. Add the lemon and a drizzle of the oil. Sprinkle in a good pinch of sea salt and mix. taste and season more if needed.

  • 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. ​

  • Avocado & Tarragon Dip | fastfoodmystyle

    Whipped Avocado & Tarragon Dip Ingredients: ​ 1 1/2 medium ripe avocados 1/4 cup Quark 1 tsp Flat Leaf Parsley, finely chopped 1 tsp Lemon Juice 2 Sprigs Tarragon, leaves only 1 tsp Sea Salt ​ Method: ​ Combine all ingredients in a processor or bender until very smooth. Taste and add seasoning if necessary.

  • Freekeh with Baharat Spiced Beef | fastfoodmystyle

    Freekeh Salad with Baharat Spiced Beef This recipe came about whilst emptying my freezer and finding a lump of fairy steak at the bottom! I used the fresh herbs I had lying around, so this is not a prescriptive recipe! Freekeh are grains of green wheat that are lightly toasted and dried. It's deliciously nutty and used a lot in Levant cooking. Ingredients: ​ Around 400-500g whole fairy steak 1 tin chickpeas, drained 2 tsp cumin A handful each of fresh coriander, dill, mint, flat leaf parsley Good quality extra virgin Olive Oil Salt Sea 100g wholegrain freekeh 2 tsp Baharat spice mix Vegetable oil ​ Method: ​ Preheat oven to 220C. Slice the meat into thin strips. Add the baharat and 1 tbsp vegetable oil. Mix well. Heat 2 tbsp oil in a large pan and add the meat. Fry it for a few mins, stirring every so often. Take it out and put it in a bowl. Meanwhile, prepare the freekeh according the instructions on the packet. When it is ready, drain it well and let it cool down slightly. Whilst the freekeh is boiling, scatter the chickpeas onto a baking tray, drizzle with a little vegetable oil and sprinkle with the cumin. Use your hands to mix. Put the tray in the oven for 10 mins until slightly crispy. When these elements are ready and cool, find a beautiful serving dish. Add the freekeh, chickpeas and beef. Now finely chop all the herbs and add to the dish, keeping a few back for garnish. Scatter some sea salt and a good drizzle of oil. Mix everything together, very gently, with your hands. Scatter the rest of the herbs on top and serve.

  • Gluten Free Banana Bread | fastfoodmystyle

    Gluten Free Banana Bread makes 1 loaf This was a recipe I adapted from an American website called I wanted it to be slightly healthier so that my kids could legitimately eat it for breakfast! Ingredients: 3 very ripe bananas, mushed 2 tsp chia seeds 1 tbsp ground flaxseeds 190g GF oat flour (or plain all purpose if not GF) 40g melted butter pinch salt 70g caster/coconut sugar 1 tsp vanilla extract 1 large egg, beaten 1 tsp baking soda ​ Method: Preheat the oven to 175C. Grease and line a loaf tin. In a large bowl mix together the bananas and butter. Stir in the baking soda and salt, followed by the egg and vanilla. Stir in the flour and make sure all the ingredients are well combined. Add the rest of the ingredients and stir well. Pour the mixture into your tin, scraping every last bit out with a spatula. Bake on the centre shelf for 50 mins or until a skewer comes out clean when inserted into the centre. Let it cool in the pan for 5 mins and then turn out onto a cooling rack to cool completely. ​

  • Traybaked Salmon | fastfoodmystyle

    Traybaked Salmon- Serves 4-6 Ingredients: ​ 1kg fresh salmon, skin off and cut into large cubes 1 tin brown lentils, drained 1 packet of cavolo nero, sliced and stalks cut out 2 carrots, peeled and diced 2 red onions, peeled and quartered 1 head of garlic cut in half widthways 1 small bag of new potatoes, cut into quarters and boiled 2 tbsp curry powder 3 tbsp sunflower oil S&P ​ Method: ​ Pre-heat the oven to 180C. Prepare all the vegetables and put them on the bottom of a roasting tray. In a bowl, combine the curry powder and oil. Pour most of this onto the vegetables and massage in lightly with your hands. Season with salt and pepper. Scatter the salmon over the top of the vegetables and drizzle over the remaining curried oil. Gently mix in with your hands. Place the tray in the oven for 25-30 mins but check on the dish after abut 15 mins and give it a gentle stir so that all the vegetables cook evenly and the top layer doesn't burn. Check to see if the salmon is cooked. If it's a little pink, you can leave it in the oven for 5 minutes longer.

  • 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.

  • Green Minestrone Soup | fastfoodmystyle

    Green Minestrone Soup - feeds a family of 5 Ingredients: ​ 2 small onions, sliced 2 large leeks, cut in half lengthways, then sliced 2 fat cloves garlic, peel left on, 2 large courgettes, diced 2 litres of veg/chicken stock 170g small pasta such as macaroni 1 can butterbeans, drained 2 large handfuls sliced kale 1 tbsp rapeseed oil Pinch Maldon salt Salt & Pepper Parmesan/fresh basil (optional) ​ Method: ​ ​Heat the oil in a large saucepan After around 30 seconds, add the onions, with a pinch of sea salt . After 3-4 mins add the leeks to the pan. After another 3-4 mins, add the courgettes and stir. Add the kale, followed by the stock and bring to the boil. Season with salt and pepper to taste. Add the pasta and cook according to instructions (usually around 8-10 mins). Throw in the garlic and butterbeans. Give a good stir and taste. You may need to add more seasoning now. Bring back to the boil, adding more water if too thick. Taste one last time. Serve with some grated cheese, such as parmesan and some fresh basil if you have any. ​ ​ ​

  • Za'atar Chicken | fastfoodmystyle

    - Za'atar Chicken serves a family of 6 Ingredients: ​ 1 large whole chicken A good squeeze of garlic paste (I use Gia) 2 tbsp za'atar 1 bag shallots 1 cup water ​ Method: ​ Pre-heat the oven to 170-180C Put the chicken into a deep roasting dish Rub the garlic paste and za'atar all over the chicken. ( I use disposable gloves for this) Put the shallots into the dish (leave the skins on). Add one glass tap water. Cover with foil tightly. Put in the oven for around 2.5 hours and then uncover for another 20-30 mins if you want crispy skin. The best part is squeezing out the shallots from their skins when you eat it!

  • STAPLES | fastfoodmystyle

    Take a look at my must-haves for your fridge, freezer & food cupboards...

  • 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) ​

  • Leek and Cauliflower Soup | fastfoodmystyle

    Leek & Cauliflower Soup Ingredients: ​ 1 whole cauliflower, cut into small pieces 1 brown onion, diced 2 leeks, trimmed and sliced 2 medium potatoes, diced (no need to peel) 2 tbsp chicken/vegetable stock powder 1 kettle of boiled water 1 tbsp sunflower/rapeseed oil salt & pepper ​ Method: Fry onion on a medium heat in a the oil for two minutes. Add the leeks and continue frying for another few minutes. The vegetables should not brown. Add the cauliflower and potatoes if using. Pour in the kettle of boiling water and stock powder. Let the vegetables boil until soft (10-15 mins). Turn off the heat and blend with a stick blender. Season well with salt and freshly ground black pepper. Add as much as you like, according to your taste ​ ​ ​ ​ ​

  • Paprika Roast Chicken | fastfoodmystyle

    Paprika Roast Chicken serves 6 Ingredients: 1 whole chicken 1 tbsp smoked paprika 2 tbsp sweet paprkia 1 tbsp olive oil 1 tbsp garlic paste 1 large onion, sliced ​ Method: Preheat oven to 170C. Mix the paprikas, olive oil, garlic and smear all over the chicken. Massage in really well. Put the chicken in a roasting dish, along with the onions. Add a glass of water to the bottom of the pan Put in the oven for 1.5 hours, basting halfway through. ​

  • 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. ​

  • Fridge | fastfoodmystyle

    FRIDGE I think that most people tend to buy the same things as basic staples and I am no exception. I am not going to give you a list of all the fresh fruit & vegetables that I buy but more the items I use to add to the food I cook. Cream cheese Fresh block parmesan cheese Bay leaves Wholegrain Mustard Dijon Mustard English Mustard Sweet chilli sauce Block of unsalted butter Mature cheddar/grated cheese Red & white wine vinegar Garlic paste Tomato Puree Fresh ginger Fresh herbs- mostly mint, thyme & flat leaf parsley Fresh Chillis Bay leaves Capers Pickles- sweet ones and salty ones Hoi Sin sauce Pure margarine Red wine & white wine vinegar ​ ​ ​ ​

  • Granola | fastfoodmystyle

    - Granola makes loads!! This recipe is based on an original recipe by the iconic Nigella Lawson Ingredients: ​ 450g rolled oats 130g sunflower seeds 150g pumpkin seeds 180g apple sauce 1tsp mixed spice 2 tsp cinnamon 120g agave syrup 4 tbsp runny honey 100g soft brown sugar 280g almonds pinch salt 2 tbsp sunflower oil 400g raisins 2 dessertspoons ground flaxseed 1 dessertspoon chia seeds ​ Method: ​ Preheat oven to 170C Line a very large baking tray with baking parchment. Mix all ingredients in a large mixing bowl EXCEPT the raisins, flaxseed and chia seeds. Once mixed well, spread onto the baking tray and put into the oven. After 25 mins open the oven and using a large spoon, turn the granola over to make sure that it doesn't burn. Cook for another 15-20 mins. Take it out of the oven and leave to cool. Once cooled, break it up, leaving some larger clumps. Now add the rest of the ingredients and mix well. Pour into storage jars. I use Kilner jars as they are airtight. ​

  • Green Barley Soup with Garlicky Lentils | fastfoodmystyle

    Green Barley Soup with Garlicky Lentils serves 6-8 ​ I call this 'green' barley soup, because all the vegetables in it are green, which differs from the other barley soup I usually make. Ingredients: 1 brown onion, diced 3 celery sticks, chopped, 2 courgettes, diced 2 leeks, halved lengthways and sliced 1 cup barley (1 used pinhead but pearl is fine) 1 cup sliced cavolo nero/kale 2 litres vegetable stock 1 tbsp oil 2 cloves garlic, peeled ​ For the lentils: 1 can lentils (400g) 2 fat cloves garlic, minced 2 tbsp chopped parsley Olive Oil ​ Method: Heat 1 tbsp oil in a large saucepan. Add the onion and a pinch of salt and stir. Saute for 2-3 mins. Add the leeks, courgette, celery and cavolo nero. Stir and saute for 5 mins. Add the stock and bring to the boil. Add the 2 cloves of garlic and the barley. Stir and bring back to the boil. Boil for around 20 mins until the veg is soft and the barley has turned the soup creamy. Taste and season with sea salt. To make the lentils, drain the can of lentils and put into a hot frying pan. Add the garlic and stir well. Add the parsley and a good glug of olive oil. Keep stirring until the mixture is hot. Ladle the soup into bowls and top with a spoonful of the lentil mixture. ​

  • Courgette Latkes | fastfoodmystyle

    Courgette Latkes Makes around 8 quite large latkes Latkes are a Jewish Ashkenazi recipe, traditionally made from grated onion & potato and eaten on the festival of Channukah. I have introduced more middle eastern flavours here. Ingredients: ​ 2 large white potatoes, peeled & grated 1/2 onion, grated 2 courgettes (zucchini), grated 2 tsp flour 1 tsp salt 1 egg, beaten 1 tsp cumin 1/8 tsp black pepper Sunflower oil for shallow frying ​ Method: ​ Get a large tray & place a layer of kitchen paper onto it. Set aside. Put the potato, courgette and onion into a sieve and hang this over a large bowl. With your hands, push down on the mixture, squeezing out as much water as possible. Discard the water and put the mixture into the bowl. Add the flour, egg, salt, cumin & black pepper. Stir really well. Heat 1/2 cup oil in a large frying pan. Put a tiny blob of the mixture into the pan when the oil is cold. When it starts to sizzle, the oil is ready. Take a large spoonful of mixture and put it into the oil, pressing down with the back of the spoon, so that it looks flat. Fit in as many latkes into the pan as you can, making sure you leave space to turn them! You may have to do them in a couple of batches, depending on the size of your frying pan. Once you can see that the underside has browned nicely (about 4 mins), use a spatula to turn the latkes over. Once both sides are nicely browned, use a spatula to remove them from the pan. Place them carefully on the kitchen paper and let the oil drain out of them a bit. Cook the rest of the latkes if need be. These are best eaten immediately but if this isn't possible, remove the kitchen paper and put them in a hot oven for 5 mins to crisp up before you eat them . UNDER NO CIRCUMSTANCE RE-HEAT IN A MICROWAVE AS THEY WILL BE A SOGGY MESS! This picture shows regular potato latkes on top and courgette latkes on the bottom

  • 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.

  • 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.

  • BREAKFAST | fastfoodmystyle

    Breakfast- a good start to the day...

  • Chips/French Fries | fastfoodmystyle

    Chips (aka French Fries) Who doesn't love a bowl of chips/French Fries? These are way healthier than the frozen bags I used to buy and actually a lot tastier. These can be made with regular or sweet potatoes. I haven't put quantities because it depends how many chips you can eat!!! Ingredients: ​ White Potatoes Vegetable/Rapeseed oil Sea Salt Sweet paprika ​ Method: Preheat oven to 200C Peel the potatoes (optional) and cut in half lengthways. Cut each side into skinny chips. I usually get 4-5 chips out of each side. Pour a few tablespoons of oil over the chips, followed by 2 teaspoons of paprika. Sprinkle with sea salt as it's the flakes that give them the extra crunch! With your hands, give the chips a good massage. Put them in the oven for approx 45 mins until golden brown. Take them out and drain them on kitchen paper. Pour into a bowl and eat immediately. ​

  • Roasted Asparagus with a Sesame Dressing | fastfoodmystyle

    Roasted Asparagus with a Sesame Dressing Ingredients: 350 g fine asparagus 1 tbsp sunflower oil 1 tsp toasted sesame oil 1 tbsp soy sauce 1 1/2 tsp caster sugar 1 tsp black sesame seeds Method: Steam the asparagus for around 4-5 mins until they are cooked but still retain a slight bite. Shake all other ingredients in a glass jar, except for the sesame seeds. Taste to see if it needs more sugar. Once the asparagus are cool, lay them out on a long flat dish. Drizzle with the dressing and then sprinkle with the black sesame seeds down the middle.

  • Beef Ramen | fastfoodmystyle

    -serves 6-8 Beef Ramen Ingredients: Use whatever you fancy but I often use these vegetables because they hold up well in a soup. How you cut the vegetables is also up to you. There are no rules here! As there are a lot of ingredients, this looks complicated but i promise you it's not. If you w ant an even quicker version, buy a ready made pack of stir fry vegetables! ​ 1 pack sugar snap peas 1 pack fine green beans, sliced in half 1 corn on the cob, kernels cut off 2 carrots, julienned/spiralized/peeled 1 small bunch flat leaf parsley, sliced 1 pack fine asparagus, sliced in thirds 1 bunch spring onions, sliced 1 small bunch coriander (optional), sliced 1 stalk mint, leaves removed and sliced 2 small red chilli finely sliced (optional) 1 thumb piece ginger, grated finely 2 cloves garlic, minced Soy sauce Sesame Oil 1 litre beef/vegetable stock 1 pack fine rice noodles (or whatever noodles you prefer) 8 very thin fairy steaks/minute steaks, sliced into bite sized pieces S&P 1 tbsp vegetable oil ​ Method: ​ Prepare all the vegetables and meat in advance. Boil your kettle to the max. In a large saucepan heat the oil. Add the meat and let it brown for 2 mins, constantly stirring. Add the ginger and garlic and fry for 1 min. Add the rest of the vegetables and fry for a few mins. Add the stock and stir. Add approx 3 tbsp soy sauce and 1 tbsp sesame oil (you can add more later) and bring to the boil. Add the rice noodles, turn down the heat and simmer until soft (approx 4-5 mins) Now taste! You may want to add more soy/sesame oil now. Add the fresh herbs of your choice. Give the soup a good stir and season with salt and pepper and soy if you feel it needs it. Pour into bowls and top with the fresh chilli and more fresh herbs if you want. ​ ​ ​

  • Butternut & Spinach Curry | fastfoodmystyle

    Butternut Squash & Spinach Curry - serves 6-8 Ingredients: 1 butternut squash, peeled & cubed 1/2 large red onion, sliced 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp nigella seeds 5-10 curry leaves 1 tbsp vegetable oil 1 clove garlic, minced 1 fresh turmeric root grated ( but powder is fine) 1 thumb sized piece of ginger, grated 225g fresh spinach 1 cup frozen peas (optional) 1 tin chopped tomatoes 1/2 tin reduced fat coconut milk 1 tsp caster sugar Salt ​ Method: Put a dry frying pan onto a high heat and add the fence, coriander and nigella seeds. When you can smell the spices, add the teaspoon of oil and the onion. Stir for a few minutes until the onion begins to soften. Then add the ginger, tumeric and garlic and stir continuously for a couple of mins. Now add the squash. Stir to combine. Cook for around 5 mins. Add the spinach and watch it wilt! It will seem like an awful lot of spinach for all of 4 mins!! Once wilted, add the tomatoes, coconut milk, curry leaves and peas. Give it a good stir and add the teaspoon of sugar. Let it come to a boil and turn down to a simmer for about 10-15 mins. Taste to check the butternut is cooked- it should retain a little bite. Once you have tasted it, add enough salt to season. Taste again after a few mins and season again if necessary. Serve with steamed rice.

  • Barley Soup | fastfoodmystyle

    Barley Soup serves 8-10 My Omi and my Mum both made this soup and my family adore it. This is even better when eaten the next day and also freezes brilliantly. ​ Ingredients: ​ 1 medium brown onion, diced 1 tbsp oil 2 leeks, halved and sliced widthways 3 courgettes, diced 6 sticks of celery, sliced widthways 250g carrots, peeled and diced 125g pinhead barley 500g butterbeans/cannellini beans 4 litres vegetable/chicken stock ​ Method: Heat oil in a large saucepan. Turn the heat to medium and saute the onions for a minute. Then add the leeks and celery and saute for another few mins. Add the carrots and courgettes and stir well, until they have softened slightly. Add the stock and bring to the boil. Add the barley and simmer for about 20 mins. Add in the beans and simmer for another 10 mins. Ready! ​

  • SOUPS | fastfoodmystyle

    Soups- comfort in a bowl

  • 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 ​ ​ ​

  • Meatballs in a Chickpea Broth | fastfoodmystyle

    Meatballs in a Chickpea Broth - serves 10-12 This is good for a crowd! Serve with some simple baked rice or mashed potato. Dry frying the spices takes less than a minute but adds a completely different dimension to this dish. The flavour is more subtle than if you were to leave the spices whole and untoasted. Trust me! Ingredients: 1.5kg minced beef/lamb 1 tbsp coriander seeds 1/2 tablespoon fennel seeds 1 egg, beaten well ​ 2 large onions, sliced 2.5 tbsp olive oil 1 tsp salt 2 cloves garlic, minced 2 tins chickpeas, drained & rinsed 1.5 litres beef stock S&P ​ Method: Have a large baking tray, lined with foil/baking parchment. In a small frying pan, dry fry the coriander and fennel seeds for 1-2 mins or until you can smell their aroma and they begin to jump. Take them out immediately and grind them in a mortar and pestle or spice grinder, until they turn into a fine powder. In a large bowl, combine the spices with the meat. Add the egg and season with salt and pepper. Mix until all is combined. Make small meatballs, about 1 inch wide and set them aside. I made 45 balls from this amount! In a large, flat, lidded casserole dish, heat 2 tbsp of the olive oil and add the onions and teaspoon of salt. Cook on a low heat to let the onions start to soften. You don't want much colour on these. After about 5 mins, take the onions out and set aside in a bowl. Add the remaining 1/2 tbsp of oil and add the meatballs to the casserole dish in 2 batches, to ensure that all balls are browned well on all sides. Take the meatballs out of the dish and put the onions back in. Add the chickpeas and stir well. Now add the garlic and cook slowly on a very low heat for 5 minutes, stirring gently. Add the meatballs back to the pan and pour in the beef stock. Give it all a good stir and bring it to a simmer. Put the lid on. Simmer for 15-20 mins and check the meatballs are cooked all the way through. It doesn't matter if they're slightly pink in the middle. Serve scattered with finely chopped parsley.

  • Mini Meatballs With Freekeh | fastfoodmystyle

    Mini Meatballs with Freekeh- serves a large crowd ( This recipe is inspired by Sami Tamimi and Yotam Ottolenghi, in their fabulous cookbook, Jerusalem). Ingredients: ​ For the balls: ​ 1.5kg minced beef 2 tbsp cumin 1 tsp salt 1 tbsp allspice S&P 1 tbsp sunflower oil ​ For the freekeh: ​ 1 pack (200g) freekeh 1 tin chickpeas 1/2 tsp allspice 1/2 tsp coriander powder 1 onion, diced S&P 2 tbsp olive oil ​ Method: ​ Preheat the oven to 180C In a mixing bowl, combine all ingredients for the meatballs, except for the oil. Make them into small meatballs and lay in an oil-lined tray. Bake them, uncovered, in the oven for about 25 mins. Check after 20 mins and if they are brown, they are ready. Whilst the meatballs are cooking add the freekeh to a saucepan. Add 1 litre of water plus the allspice, salt, oil and coriander powder. Stir well. Bring to the boil, reduce heat & simmer for 15 mins. Drain. In the empty saucepan, add 1 tbsp sunflower oil and the onion. Fry for a little until they are starting to brown. Then add the drained tin of chickpeas. Coat in the onion mixture until the chickpeas start to brown. After abut 5 minutes,add the freekeh & stir well. Season with S&P if needed. Pile the freekeh into a large serving dish. By this time the meatballs should be ready, so pile on top of the freekeh. I like to garnish with pomegranate seeds, flat leaf parsley and some toasted pine nuts but you do what you like. ​

  • Turkey Shawarma | fastfoodmystyle

    Turkey Shawarma - serves 4 This is a quick shawarma which doesn't have the complexity of the heavily-spiced version but is an excellent, tasty and very healthy alternative! Ingredients: 600g turkey breast, flattened and sliced (see picture) 1 tbsp garlic paste 1/2 tsp ground coriander 1/2 tsp allspice 1/2 tsp mild curry powder 1/2 tsp cinnamon 1/2 tsp salt 1 tbsp olive oil ​ Method: In a bowl, combine the spices and garlic paste. Add the turkey and massage well. Leave to marinate for 10 mins (the longer the better though). In a large frying pan, heat the oil and add the turkey. Fry for around 4-5 mins per side or until cooked through. Serve with chopped salad, hummus, tahina, salty pickles and olives and of course, some warm, fluffy pita bread. ​ ​ ​

  • Quick Pasta Sauce | fastfoodmystyle

    Quick Pasta Sauce This is a basic tomato sauce, for when you don't have time to make a longer version. It's cheaper and much healthier than a store-bought one and freezes really well, so that you can bulk cook it and store for emergencies! Ingredients: 500g passata 1 tbsp olive oil/rapeseed oil 4 cubes frozen spinach 2 tbsp garlic paste/2 cloves crushed garlic 1-2tbsp Italian herbs (dried) 60-70g full fat cream cheese Parmesan/grated cheese (optional) S+P Method: Heat the oil in the pan. Add the garlic and stir for approx 20 seconds. Add the pasta and spinach and stir well. Once all the spinach has defrosted, add the herbs. Stir and bring to the boil. Turn to a simmer and stir in the cream cheese. Once all dissolved, season with salt and pepper to taste. Add some parmesan or grated cheddar if you like. Stir and taste. Pour over your pasta! ​

  • Green Shakshuka | fastfoodmystyle

    Green Shakshuka serves 1 Feel free to use up any green that you like. be creative as this is not really a recipe to stick to! This is my favourite breakfast ever as it's so simple, yet filling and nutritious. My only tip is that you buy the very best eggs you can afford. My egg of choice is a Burford Brown from Clarence Court. They are sold in Waitrose and on Ocado in the UK. Ingredients: ​ 2 large free range/organic eggs 2 handfuls of kale/cavolo nero( take out the stalks) 1 courgette, diced 1 spring onion, diced Rapeseed oil Sea Salt Urfa Chiili/Aleppo Pepper/Chilli flakes ​ Method: Heat the oil in a skillet/frying pan. Add whatever veg you are using and stir till softening for a few mins. Carefully break the eggs into the middle and turn the heat onto low. Cover the eggs with a pan lid if you don't eat the white to be too runny. Do this for a few mins as they steam quickly. Turn off the heat when the eggs are to your liking and sprinkle with chilli and sea salt. Eat out of the pan, ensuring you have some crusty bread to dip into it!

  • Sugar Free Banana & Blueberry Loaf | fastfoodmystyle

    Sugar Free Banana & Blueberry Loaf makes 1 loaf This is an adaptation of a recipe I was given but don't remember who gave it to me so I can't credit them! Ingredients: ​ 125g self-raising wholemeal flour 1/2 tsp baking powder 2tsp cinnamon/mixed spice 190g blueberries 50g melted butter 2 tsp vanilla extract 1 free range egg 1 tbsp semi-skimmed milk 3 very ripe, almost black, bananas, mashed ​ Method: Line a loaf tin and preheat oven to 180C. Mix al the ingredients together in a large bowl, except for the blueberries, making sure all is well combined. Add the blueberries, folding in carefully with a metal spoon. Pour the cake mix into the tin and spoon the top as best you can. Bake for 35 mins. It is ready when a skewer comes out clean. Cool on a wire rack and eat. This is also excellent toasted, with some salted butter. ​

  • 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.

  • Salmon & Pea Curry | fastfoodmystyle

    Salmon & Pea Curry -serves 4-5 Ingredients: 1kg salmon, boned, skinned & cut into large cubes 400g tin chopped tomatoes 1 tbsp oil 1 large onion, sliced 1 tbsp tumeric 1 tsp ground coriander 1 tbsp mild curry powder 1 tbsp garlic paste/1 clove, crushed Approx 15-20 curry leaves 150g frozen peas 1/2 tsp caster sugar Sea Salt ​ Method: In a medium sized saucepan, heat the oil and add the onion & garlic. Cook on a medium heat for a few mins. Add the spices & stir well. Add the tomatoes & curry leaves. Bring to the boil & add the sugar. Season with sea salt. Add the salmon & stir gently. Bring to a simmer for about 15 mins until the salmon is cooked through & the peas are not frozen anymore. Serve in bowls with fluffy basmati rice.

  • Spices | fastfoodmystyle

    Spices I am a real spice fanatic. I think they can change an average dish into something truly remarkable. I used to keep all my spices on my windowsill but learnt that this was ruining their flavour. I still decant all my spices into labelled jars but now they are kept safely tucked away! I use old jam jars because they are a good size but you can use any small jars you like or just keep them in the original packaging. Here are my spice essentials. You will see that some of them overlap. I would also recommend investing in a marble mortar & pestle to grind your spices in. I tend to buy my spices from Spice Mountain in Borough Market or the Spice Shop in Notting Hill. Both have a vast array of spices on offer and if you can't get to the actual shops, both have online stores. Indian: Nigella seeds Mild, medium & hot curry powders Garam Massala Fennel Seeds Coriander Seeds Cumin Seeds Tumeric powder Yellow & black mustard seeds Coriander Powder ​ Middle Eastern: Za'atar (I get mine from Israel & I would suggest you go to a middle eastern supermarket for this) Cumin Allspice Coriander Powder Cumin seeds Coriander Seeds Fennel Seeds Shwarma Spice (I use the Pereg brand) Cinnamon Stick Cardamom Seeds- green & black ​ Asian: Chinese 5 spice powder Star anise Cinnamon Stick Kaffir Lime Leaves Ground ginger ​ Other: Fresh nutmeg Sweet paprika Smokey paprika Cayenne pepper Maldon salt/flaked sea salt Table salt Black peppercorns White pepper Oregano Italian seasoning Mixed spice ​ Not essential but nice to have anyway: Poppy seeds Saffron Barbarries Dried Rose Petals Harissa Paste Dukkah ​ ​ ​ ​ ​

  • Slaw with an Oriental dressing | fastfoodmystyle

    Slaw with an Oriental Dressing Ingredients: 2 carrots, julienned/spiralized 2 courgettes, julienned/spiralized 1/4 red cabbage cut into very thin slices on a mandolin ​ Dressing: 1/4 cup caster sugar 1/4 cup red wine vinegar 1/4 cup sunflower oil 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 tsp black/white sesame seeds ​ Method: Prepare all the vegetables but only mix them if you are serving within half an hour, otherwise keep them separate until you need them. Mix all the dressing ingredients well, in a glass jar. Pour most of the dressing over the vegetables and mix well with your hands. Add more dressing of you feel it's necessary. I like to pile this in the middle of a large plate or a wide bowl. ​

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