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Tag: easy

  • Fried Falafel

    Serves 2/3

    You will need:

    • 250g chickpeas from a can
    • 1 medium onion, finely chopped
    • 2 garlic cloves, crushed
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tsp paprika (optional)
    • small pack flat-leaf parsley, chopped
    • 2 rounded tbsp plain/gram flour
    • 2 tbsp vegetable oil

    Cook the onion in a frying pan until soft.

    Add the garlic, ground spices and parsley to a food processor and pulse until it looks like a consistent powder.

    Add the chickpeas to the food processor and pulse further until the mixture resembles coarse crumbs.

    At this stage, the onions should be soft. Add the onions and the flour to the food processor and pulse until it is all mixed together.

    Tip the mixture out onto some greaseproof paper and roll into a long sausage about 3-4cm in diameter. Sprinkle the mixture with a bit of paprika and cumin if desired and put in the fridge to chill for at least 30 minutes.

    When ready to cook the falafel, slice the sausage into individual falafel around 2cm thick. In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches).

    Serve with flatbread and salad.

    • Lettuce
    • Sliced cucumber
    • Grated carrot
    • Sliced spring onion
    • Sliced peppers

    TIP: Paprika is not essential, but makes a nice change

    TIP: You can cook the mixture without chilling first, but it does work better when chilled.

    Original recipe: BBC Good Food

  • Masoor Dal

    Serves 2

    You will need:

    • For the dal
    • 250g red lentils
    • 2 tbsp ghee or oil
    • 1-2 dried red chillis
    • 1 small onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 1 tsp salt
    • 1 tsp ground turmeric
    • 600 ml warm water
    • For the tempering
    • 2 tbsp ghee or oil
    • 2 dried red chillis
    • 1/2 tsp cumin seeds
    • 1/2 tsp nigella seeds
    • 1 garlic clove, cut into slivers
    • 4 fresh curry leaves

    Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh cold water. (If you do not have time to soak the lentils, then just wash them before adding to the pan – red lentils cook quickly and so do not need long soaking.)

    In a heavy based pan that has a lid, heat 2 tbsp of oil or ghee over a medium-high heat. Add the dried red chillis to the pan, followed by the minced onion and garlic. Cook, stirring, until they just start to colour.

    Add the soaked lentils to the pan, then the salt and ground turmeric. Add 600 ml of warm water to the lentils and bring to the boil. When the surface of the water is bubbling, cover the pan, lower the heat and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan. Once the dal is cooked, place the lid back on the pan and keep warm while preparing the tempering.

    In a small frying pan, heat the remaining 2 tbsp of oil or ghee over a high heat. Working very quickly so the tempering does not burn, add the dried red chillis, cumin seeds, nigella seeds, garlic slivers and finally the curry leaves. Cook for a few seconds, the pour the tempering oil and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan.

    Serve immediately, ladling the dal into separate serving bowls.

    TIP: The recipe has been amended from the original to reduce the serving size. Simply double the lentils and water to take it back to the original recipe for 4 servings.

    TIP: The tempering is essential for the flavours of the dal.

    TIP: This is best served with bread and a vegetable side.

    Original Recipe: Asma Khan – Asma’s Indian Kitchen

  • Garlic, Mushroom and Quorn Pies

    Makes 2 pies.

    You will need:

    • calorie controlled cooking spray
    • 1 leek, sliced
    • 150 g (5½ oz) chestnut mushrooms, sliced
    • 2 garlic cloves, chopped finely
    • 2 tsp fresh thyme leaves or 1 teaspoon dried thyme
    • 200 g (7 oz) quorn chicken style pieces
    • 75 g (2¾ oz) frozen petit pois
    • 60 g (2 oz) low fat soft cheese with garlic and herbs
    • 100 ml (3½ fl oz) skimmed milk
    • 2 x 45 g (1½ oz) filo sheets, measuring 50 x 24 cm (20 x 9½ inches), and defrosted if frozen
    • salt and freshly ground black pepper

    Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Heat a medium size, non stick saucepan and spray with the cooking spray. Add the leek, mushrooms and garlic and cook for 2 minutes, stirring regularly. Stir in the thyme, Quorn and peas. Cook, stirring, for another 3 minutes.

    Add the soft cheese and milk, season, and cook for a minute until hot. Spoon the mixture into two 250ml (9fl oz) pie dishes.

    Scrunch up each sheet of filo pastry and then place on top of the pies to fit the dishes. Spray the top of the pies with the cooking spray, place on a baking sheet, and bake for 25-30 minutes until golden.

    TIP: Use puff pastry to line the pie tin and top the pies if you want a nicer pie

    TIP: You may want to increase the sauce level for these pies. To do that, increase the cheese and milk a little to taste.

    Original Recipe: RTE Lifestyle

  • Flatbread

    Makes around 10

    You will need:

    • 300g plain flour
    • ½ tsp salt
    • 4 tbsps olive oil
    • 200ml hot water

    Mix the flour and salt in a large bowl and make a well in the centre.

    Put the oil in the well and then pour in the hot water. Stir the mixture with a spoon until it is cool enough to bring together with your hands. Leave the mixture to stand for between 10 minutes to half an hour.

    Divide the dough into 10 balls (roughly 50g each). Without using flour to dust, roll the balls out as thin as you can – you should be able to see your hand through them.

    Heat a non-stick frying pan on a medium-high heat. Cook each flatbread in the pan for about 30 seconds on each side.

    TIP: You can flavour the flatbread with seeds (e.g. nigella seeds or poppy seeds). To do this, add a teaspoon or 2 of seeds into the flour before any liquid is added to ensure even dispersion.

    TIP: Make sure you use a non-stick pan. This is essential, else you will burn the pan, and the bread, and it will take forever to clean.

    Original Recipe: Nadiya Hussain – Instagram Stories

  • Oat Hazelnut Cookies

    Makes 9 cookies

    You will need:

    50g butter, plus a little for greasing
    2 tbsp maple syrup
    1 dessert apple, unpeeled and coarsely grated (you need 85g)
    1 tsp cinnamon
    50g raisins
    50g porridge oats
    50g spelt flour
    40g unblanched hazelnuts, cut into chunky slices
    1 egg

    Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.

    Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.

    Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.

    TIP: As this isn’t classic baking, the ingredients do not need to be exact. Just note that if the grated apple is over 85g, then you may need a little flour to make sure that the mixture isn’t too wet to set.

    TIP: Be careful to not overcook these, the dried fruit can burn very quickly.

    Original recipe: BBC Good Food

  • Baked Tofu and Green Beans

    Serves 2/3

    You will need:

    • 1 block of extra-firm tofu, drained and patted dry
    • Oil or cooking spray
    • 2 tbsps reduced-sodium soy sauce or tamari
    • 3 cloves garlic grated
    • 1 tbsp honey
    • 1 tbsp grated peeled fresh ginger
    • 1 tsp toasted sesame oil
    • 300g green beans, trimmed (a good handful of beans for each person)
    • 2 tbsps olive oil
    • 1/4 tsp red pepper flakes (optional)
    • Salt
    • Freshly ground black pepper
    • 1 medium spring onion, thinly sliced
    • 1/4 tsp sesame seeds

    Line a plate with paper towels, and place the tofu on top. Cover with more paper towels and place a heavy item on top, pressing down on the tofu. Set aside for 10 to 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 180°C. Lightly oil a baking sheet or coat with cooking spray. Whisk the soy sauce or tamari, garlic, honey, ginger, and sesame oil together in a large bowl; set aside.

    Cut the tofu into triangles about 1-1.5cm thick and place in a single layer on one half of the prepared baking sheet. Drizzle with the soy sauce mixture. Bake until golden-brown on the bottom, 12 to 13 minutes.

    Flip the tofu. Place the green beans in a single layer on the other half of the baking sheet. Drizzle with the olive oil and sprinkle with the red pepper flakes; season with salt and pepper.

    Return to the oven and bake until the tofu is golden-brown on the second side, 10 to 12 minutes more. Sprinkle with the spring onions and sesame seeds and serve immediately.

    TIP: Be careful to not overcook the tofu. It can go from ‘uncooked’ to ‘dry’ in a very short length of time.

    TIP: Can be served alongside egg fried rice. This will make the meal serve more people.

    Original recipe: The Kitchn

  • Lemon Drizzle Cake

    Makes 1 cake

    You will need:

    • 100g/4oz soft margarine
    • 175g/6oz caster sugar
    • 175g/6oz self-raising flour
    • 1 tsp baking powder
    • 2 large eggs
    • 4tbsp milk
    • finely grated rind of 1 lemon
      For the drizzle:
    • juice of 1 lemon
    • 100g/4oz caster or granulated sugar

    Preheat the oven to 180C/350F/Gas 4. Lightly grease and base line a 18cm/7in deep round cake tin with greased greaseproof paper.

    Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended. Turn the mixture into the prepared tin and level the surface.

    Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.

    Whilst the cake is baking, make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave in a tin until cold, then turn out and remove the paper.

    TIP: If you don’t have a 18cm/7in tin, a 20cm/8in tin will also work. You just may not get the height you would get using a 7cm tin

    Original recipe: Mary Berry – Baking Bible

  • Baked Falafel

    Makes around 8 (serves 2/3)

    You will need:

    • 1 tsp olive oil
    • 1 small onion finely chopped
    • 1 x 400g tin chickpeas, rinsed and drained
    • 2 garlic cloves, finely chopped
    • 1 1/2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp sea salt flakes
    • 1 handful flatleaf parsley leaves, roughly chopped
    • 1 egg
    • freshly ground black pepper
    • olive oil spray (or some gram flour to sprinkle)
    • 200ml (1 small pot) sour cream
    • bunch of chives

    For the sour cream and chives, finely chop the chives and mix in with the sour cream. This is best done a couple of hours before serving to let the flavours sit, although it is fine to be served straight away.

    When you are ready to make the falafel, preheat the oven to 180C Fan/Gas 5 and line a baking tray with baking parchment.

    Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown. Remove from the heat and leave to cool.

    Put the chickpeas, garlic, spices, salt, egg, chopped parsley and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Add the onions after the mixture has reached the consistency you want in the processor.

    Divide the mixture into 8 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil (or dust the baking sheet and falafel with gram flour). Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. The falafel will need turning about halfway through cooking once they have set.

    Serve with the sour cream and chive dip, along with wraps and salad and a little bit of hot sauce!

    TIP: Can be made without the egg if you want, just add a little olive oil in the mix instead to prevent it from becoming too dry.

    Original recipe: Tom Kerridge

  • Shrewsbury Biscuits

    Makes about 24 biscuits

    You will need:

    • 100g/3½oz unsalted butter, softened
    • 75g/2¾oz caster sugar, plus extra for sprinkling
    • 1 free-range egg, separated
    • 1 small unwaxed lemon, finely grated zest only
    • 200g/7oz plain flour, plus extra for dusting
    • 50g/1¾oz currants
    • 1–2 tbsp milk

    Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.

    Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.

    Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.

    Lightly beat the egg white using a fork.

    Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.

    TIP: These biscuits don’t spread very much while baking, so you don’t need to leave the usual ‘extra space’ as with other biscuits. I can normally get 12 on one tray!

    TIP: As these have a buttery taste, you really do need to use nice tasting butter for these. You will be able to taste old butter if used…

    TIP: You can replace the milk with a milk alternative (like oat milk) quite successfully.

    Original recipe: Mary Berry – Baking Bible