All posts tagged: Chilli flakes

Roasted Squash, Chickpea & Kale Salad

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When I first heard of Kale salad, to be honest with you, I thought it sounded awful…. eating raw kale?!! Well, I’m now eating my words and I throw marinated kale into quite a few salads! Having experimented in various ways, to achieve the best results, I remove some of the thicker, tougher stalks and then really make sure I work the kale through the dressing with my hands.  If you take your time and allow the kale to soften in the oil and lemon, the resulting dish is beautifully tender and the salad nourishing and substantial. I like to make sure a salad has plenty of other interesting ingredients too, to provide variety and interest. Use the recipe as a guide to quantities and if you feel like you’d like more roasted butternut squash, pepper or chickpeas then pile them in and enjoy!! This recipe was developed as part of the Bones & Joints Module of the Culinary Medicine Diploma I’m currently studying. You can read on at the end to find out how these …

Spiced Orange Friand

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A Friand is a delicious, moist, little French cake make with butter and almonds. I often make Lemon Friand which are really good. This time I used orange, and plenty of it, which to me is an evocative aroma and flavour of Christmas. Combined with a little mixed spice, your kitchen will begin to smell so good! I’ve also spiced them up with a little dried crushed chilli flakes which gives the cake a gorgeous warmth and depth of flavour and leaves a warm tingle on your tongue long after the cake has been eaten. Don’t worry though, it doesn’t make them spicy, its a bit like having strawberries and black pepper, it only enhances the flavour! I make no apologies for including a recipe that contains sugar and butter on my  blog! The butter adds a massive amount of flavour and I’m a strong believer in using good quality butter and not processed fats when needed. Having the occasional treat is OK and if you can’t at Christmas then when can you?!! The icing sugar …

Herby Baked Mushrooms

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If you’re looking for a quick lunch or supper recipe that takes about 30 minutes to make then try this! These Herby Baked Mushrooms are a real family favourite whether served as a meal or an accompanient. They tend to vary a little each time I make them, depending on what is in the fridge and store cupboard and, to be honest, I don’t really measure everything out accurately for this one, as it really doesn’t matter! So, take the quantities as a guide and don’t be afraid to take the basic recipe and run with whatever you find or fancy! I’ve given a few of our favourite variations at the end of the recipe. 4 large flat mushrooms 4tbsp houmous 1/2  red pepper 4tbsp finely chopped fresh coriander 4tsp finely chopped fresh chives handful baby spinach leaves, finely chopped juicer of 1/2 lemon 1tbsp balsamic vinegar freshly ground black pepper 4tbsp finely grated Parmesan cheese a generous pinch chilli flakes Preheat the oven to 180ºC. Wipe the mushrooms with a damp piece of kitchen paper …

Blueberry, Spinach & Chilli Smoothie

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This is the Autumn version of my Feel Good Smoothie! It’s such a great way to start the day, grab a quick nutritious snack after some exercise or maybe even a quick lunch! I’ve packed it full of goodness with a warming hint of chilli to kick start my metabolism in the morning. Don’t worry this doesn’t make a spicy smoothie, the warmth kind of creeps up on you very slowly and gently!! I’ve tried to create a smoothie that contains a good amount of protein to keep me full, isn’t too sweet and is packed full of antioxidants, vitamins and minerals as well as some good fats to keep me healthy as the days get shorter and weather cooler. Having spinach for breakfast isn’t everyones cup of tea (sorry!!) but its a great way to increase your daily vegetable intake alongside the banana and blueberries. I also add a generous half teaspoon of broccoli powder for an extra boost but this is completely optional. Maca powder is a great to include in your diet …

Chargrilled Vegetables with Tahini Dressing, Pomegranate & Coriander

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This has been one of my favourite things to cook on the barbecue so far this year. I love simple chargrilled vegetables, the flavours are amazing. The smokiness of the vegetables with the fresh tahini dressing and pomegranate seeds are a great combination. You can enjoy this as a salad on its own or as part of a bigger feast! I’ve served it with chunks of seared beef or lamb accompanied by a green leafy salad and a big bowl of herby quinoa. I seem to be really drawn to pomegranate at the moment, I’m loving the little bursts of colour and flavour they give a meal, as well as the health benefits of being a good source of fibre, vitamins, iron and rich in antioxidants. This recipe is so easy , if you prepare a large bowl of quinoa, roast plenty of vegetables and make the dressing you can store all these in the fridge and assemble an easy lunch or supper in minutes…perfect! Don’t worry if you’re not into barbecuing or want to eat this when …

Asparagus with Parmesan, Chilli & Lemon Oil

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In my last ingredients post about chilli flakes, I made some suggestions on how to use them which got me thinking about asparagus!  So tonight I served steamed asparagus with shavings of Parmesan cheese, a sprinkling of chilli flakes, toasted pinenuts and a good drizzle of lemon infused olive oil, seasoned with black pepper and a little sea salt. Simple and delicious. Great to try whilst asparagus is still in season! This is great on its own but would also make a great accompaniment to grilled meats and fish or try topping with a poached egg for a more substantial lunch. You could also barbecue your asparagus instead of steaming, just brush with a little oil before cooking.

Chilli Flakes

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You may notice that I like using chilli flakes in my recipes! Adding a little chilli to our food whether fresh or dried is so good for us. For me, its the intense little bursts of heat that chilli can give a recipe that I love! Chilli flakes are crushed dried chillies whereas chilli powder is made from dried chillies which are then ground down into a fine powder. When the chillies are dried the flesh turns a lovely intense orangey red, so the flakes add a great splash of colour to whatever you’re cooking. Don’t worry about the seeds, they’re not as fiery as you might think. This is because the seeds are not actually the hottest part of the chilli, but it’s in fact the white membranes that attach the seeds to the flesh that contains the heat. The great thing is, you can add a little at first and if you’d like to turn up the heat then just sprinkle over a little more! I often add chilli flakes to roasting vegetables or sprinkle a pinch over …

Mozzarella, Parma Ham & Mango Salad

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I’ve been making this salad for a while now and I’m so pleased its become a family favourite. Its the easiest salad to put together and is really packed full of delicious flavours. This is one of those recipes that look like you’ve spent ages in the kitchen but with a few great ingredients you can serve something amazing really quickly! I find a good plateful of the salad is enough for me but would usually serve it with a big bowl of pesto pasta to fill up the family!  It would also make a perfect summer lunch served with crusty bread or a good gluten free alternative such as a herby quinoa salad. I’ve chosen to use Parma ham but any other Prosciutto (Italian cured air-dried ham) would be great too. I’ve used one of my favourite ingredients, dried chilli flakes, in this recipe, I find the children enjoy a small amount but you could just sprinkle half the salad with chilli and let them tuck into the the chilli free half! You can vary the quantities depending …

Skinny Witch and Parmesan Crisps

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Whether you’re celebrating the fact it’s a Bank Holiday weekend, school half term, that we’re half way through GCSE exams or just that its Friday I think it’s time for a treat!  I’ve been enjoying this drink for a long time, its so refreshing but with a great kick!!  I only found out the other day that its called a Skinny Witch, probably because it doesn’t have any added sugar in it! Another one of my big weaknesses is savoury snacks, and these parmesan crisps are great with a drink and so quick and easy to make. They’re also quite rich so you don’t need to eat too many! Have a great weekend! Skinny Witch I’m not going to give quantities as everyone probably likes a their drink a different strength drink so I’ll just talk you through how I make mine. Squeeze the juice from a lime and add to a long glass with 3 or 4 ice cubes, add a good measure of vodka and top with sparkling mineral water. I then add another chunk of …

Quinoa, Feta & Pomegranate Salad

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This has quickly become my go to salad!!  I love it.  Although I have to admit that I wasn’t too keen the first time I  cooked quinoa, but with some experimenting I discovered a great way to cook it and how to pack lots of flavour into it!  This recipe really ticks every box, it’s packed with protein, bursting with flavour and with the sparkly red pomegranate seeds, is gorgeous to look at!  A healthy substantial meal, perfect all year round. I’ve always loved roasting vegetables, it brings out the natural sweetness and intensifies their flavour.  The ingredients list may look long but this is one of those recipes where you can play around with the flavours a little and substitute the vegetables you like, whats in season or what you have available in the fridge or garden. I really hope you enjoy it as much as I do! If you’re in a real hurry there are some ready cooked pouches of quinoa available in the supermarkets, but check the ingredients as they can have a lot …