Bacon and Egg, I’m Not Yolking

I think most people will love this, and you can sell it to the salad haters as bacon and eggs. They might be fuming when you place this in front of them, I, on the other hand, would love this! Definately use smoked bacon and free range organic eggs, as this will add to the tastiness of this little beauty of a salad. You can get ‘facon’ for all the veggies and use this instead of bacon. 

Serves 2

Ingredients:

100g kale

Cup of frozen peas

1/2 red onion, chopped finely

Half a teaspoon of wholegrain mustard 

4 slices of smoked bacon cut up in random shapes with scissors 

200g can of green lentils

Method:

Fry the bacon and red onion in a non stick frying pan, there’s no need for oil here.

Put the peas into boiling for 5 minutes.

Add the kale after 2 minutes, and put a lid on the pan. 

Drain the can of lentils, then when the peas and kale are cooked drain them with the lentils.

Push the cooked bacon and onion to one side of the frying pan and crack 2 eggs to fry for about 3 minutes. 

Meanwhile, add the bacon and onions to the rest of the salad and add the mustard, mix through thoroughly.

Serve the salad with the egg on top and a sprinkle of black pepper.

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Potato Pad Thai-rd of Noodles

I didn’t have noodles in the cupboard but it turns out that new potatoes, in a simple Pad Thai, are delicious, and great hot or cold. It is really healthy and you can add even more vegetables than I have, to make it more of a stir fry than a Pad Thai. I didn’t add any meat but some chicken thighs chopped roughly and cooked in the peanut butter, soy sauce, garlic and ginger mixture would be a delicious addition.

Serves 2:

Ingredients:

15 new potatoes

2 large handfuls of bean sprouts

2 carrots, potato peeled into ribbons

1 pepper cut into thin strips

2 spring onions, roughly chopped

Handful of  cashews

2 eggs

Dollop of peanut butter

Few shakes of soy Sauce

2 cloves of garlic, crushed

Small piece of ginger, finely grated, or crushed

Method:

Cut the new potatoes in half and boil for 12 minutes, until cooked.

Make a mixture of peanut butter, ginger, garlic and say sauce and mix well.

5 minutes before the end add the cashews to a frying pan and fry for 2 minutes. Then add the sauce mixture and other ingredients. Stir continuously so that all of the vegetables and beansprouts are coated in the sauce, and so that the peanut butter doesn’t burn.

Add the beaten eggs and stir as if you are making scrambled eggs, the eggs will cook with the heat of the sauce.

Add the potatoes and mix through. Sprinkle on some spring onions.

 

Salad, Lad, Lad!

I’m hoping all you salad dodgers won’t roll your eyes and not read any of my posts this week. I’m even hoping to convert a few of you. I can’t help but love a salad, but most of these salads don’t have a lettuce leaf in site and are a take on other dishes, for example a ham and egg superfood salad, Potato Pad Thai and some others you might be surprised by. But all you fellow salad lovers I’m hoping you’ll get a few more ideas and try some new ingredients…good luck.

Pap-Eureka! Mexican Rice

This is another side dish really, and so nice as lunch the next day popped in a fajita with sour cream on top, que dribbling.

A tip here is to mix everything thoroughly and add the blue cheese when the rice etc is still warm, as this way it will melt and can be stirred through aswell. I created this by accident and sort of felt it was quite Mexican with the lime and kidney beans. Feel free to experiment with the cheeses and ingredients. I’ve left the measurements fairly approximate so that you can add as much as you like, depending on what you like the most.

Serves: 2-4 (depending on main dish or lunch)
Ingredients:

2 cups of brown rice (or you could use cauliflower rice here)

Juice of 1 lime

4 shakes of paprika

2 shakes of cumin

4 spring onions, cut finely

Handful of kidney beans

Handful of Sweetcorn

1/2 red onion, cut finely

Blue cheese to crumble on top (as much or as little as you like)

Jalapeños (again as much or as little as you like)

Method:

Pop the rice on to boil, this should take about 20 minutes.

Chop all of the vegetables finely. And add the kidney beans and sweetcorn with the rice 5 minutes before its finished cooking.

Then add the spices and lime juice first, mixing and coating well, add more of you think it’s needed. Then add all the veg and mix again. 

Finally, add the blue cheese and jalapeños and wait for the cheese to melt for a few minutes, then give a final stir.

Serve with sour cream.

 

 

Quesadilla Puns Are Too Cheesy

This is basically a Mexican toastie, but uses tortilla wraps. They are really quick and easy, the hardest part is flipping them over, and if you really are rubbish at this, then grill the one side instead. Cut the vegetables quite finely and don’t use any oil when frying or it becomes too greasy, which makes it healthier than a toastie. You can experiment with different fillings, including using leftovers.  I love the crispy, crunchy outside and the gooey, oozy middle.

Serves 1-2

Ingredients:

2 tortilla wraps

Large handful of grated cheddar or Red Leicester cheese

1/4 orange pepper

1/4 courgette

1 spring onion

A few kidney beans

Chillis or jalapeños if you like heat

Method:

Cut all of the vegetables into small pieces.

Place a tortilla into a frying pan on a low heat. Then add the cheese and vegetables, making sure that it’s evenly spread throughout the tortilla, then add another tortilla. Cook for about 3 minutes until you can see it start to brown, then using a spatula, flip over and cook the other size until brown.

Cut into four and serve with sour cream or guacamole.

The Bearded Taco

As it’s Mexican week I thought I’d share these tacos from heaven by Bearded Tacos, which is a rude phrase for lady bits!  They are a regular at Depot, in Cardiff, which hosts a variety of street food in a very cool warehouse. The two guys that own and run the mobile street food van have luxurious beards and ooze cool vibes, this is emulated in their menu. Which hosts international flavours with locally produced food served in a homemade tortilla, and all gluten free. I had the The Bahn-Miguel (great pun) which includes Vietnamese BBQ pork with pickled carrot and daikon fresh chillis, coriander leaves, and sriracha Mayo. Their menu also consists of gin soaked tempura avocado and fish finger tacos, also with great pun names. 

Have a further look at these bearded beauties on Twitter @thebeardedtacos 

Also, for more info on Depot Cardiff, 22 Dumballs Road, Cardiff, CF10 5FE visit www.depotcardiff.com

Griddle Me This…


This looks colourful and inviting on the table for guests or make a bowl for yourself, and take the left overs for lunch. Slice all of the vegetables in strips, roughly the same size, then roast them all together on a griddle or on a BBQ, which takes minutes. Then serve with some steak or haloumi and segments of lime.

You can also serve in fajitas to brighten up a wintery evening, or actually last week when it was non stop raining!

Serves: 4

Ingredients:

2 limes, cut into quarters

Baby sweetcorn x8  , or 2 x corn on the cob, cut in halves

Red, green and yellow peppers, cut into long strips

Avocado, cut into strips

Steak or Haloumi

Courgette, cut into strips, or peeled with a potato peeler into ribbons

3 spring onions, cut smaller than the strips

Romain Lettuce

Jalapenos

Method:

Griddle the strips of vegetables until they are softened and brown griddle marks on the outside.

Then place to one side, and griddle the strips of steak or haloumi until cooked to your preference.

Then place the romain lettuce on the outside of a large serving bowl, then in sections place the vegetables.

When cooked place the steak or the haloumi over the top. Give a few squeezes of lime and a sprinkle of salt and pepper. Then finish with a handful of spring onions scattered over the top and some jalapenos.