Menu for the week

Tues: Pancakes

Wed: Chargrilled asparagus, courgettes and Halloumi cheese

Thur: Cawleys classic Fish and Chips

Fri: Roasted Haddock on Chickpea and Chorizo Saute

Sat: Spinach and blue cheese tart

Sun: Hint of mint garden pea soup

Mon: Peppy's posh potato salad and chorizo with garlic bread

Coleslaw type salad

Goes with sandwich , toasted or other and burgers

serves 2

1 apple cored and chopped into sticks

1 carrot cut into matchsticks

75g of lettuce (romaine or chinese leaf or iceburg, anything crisp) finely sliced

1/2 tsp caraway seeds

1 tablespoon mango chutney

2 tablespoons mayonnaise

1 tablespoon lemon juice

1/4 tsp salt

Put apple, carrot and lettuce into a bowl and mix in the dressing made of the chutney , mayo and lemon juice and salt and caraway seeds if you have them.

Beanburgers

Usually vegeburgers fall apart when I try to fry or grill them. These do not and taste great. I think maybe if they were not in burger buns they would taste great with the spicy tomato sauce of the kosheri recipe. Or maybe hot chilli sauce or chutney etc. I did them with sliced tomatoes and a few chips.

Due to great demand the recipe is as follows:

Serves two (makes four burgers)

1 tablespoon of veg oil/ ground nut oil

1 small onion finely chopped

2 garlic cloves finely chopped

1 small red chilli finely chopped and de seeded

1oog chopped frozen spinach (defrosted) I think this binds it together

400g tin of cannelini beans drained , rinsed and mashed

50g of white breadcrumbs (2 slices of bread)

1 tsp cumin

1 tablespoon of fresh coriander chopped

salt and pepper

burger buns , relish and salad to serve

Heat the oil and cook onion, garlic and chilli for 5 mins until softened - this has to be low heat so onions don't burn they just go sweet.

Squeeze the excess moisture from the spinach and put in a bowl.

Mash the beans and mix with spinach, breadcrumbs, cumin and coriander. Add the fried onion mixture and stir together. Season and shape into 4 round burgers. I put mine in the fridge at this point and made salad etc. Grill or fry ( I think fry is best) for a few minutes on either side until golden. Serve in buns with relish.

Kosheri

I'm halving the original recipe - so if you want a lot of sauce , double it up.

serves 2

Spicy tomato sauce

2 tablespoons olive oil

1 garlic clove crushed

1 hot red chilli seeded and finely diced

tin of chopped tomatoes ( whole tin? not sure, see what you think)

100 ml water

2 tablespoons cider vinegar

1 tsp salt

1 tsp cumin

coriander leaves

main

150g green lentils (tinned to save time?)

100g basmati rice

20g unsalted butter

25g thin noodles broken into 4cm pieces

200ml stock

1/4 tsp nutmeg

1 tsp cinnamon

1tsp salt

1/4 tsp black pepper

2 tablespoons olive oil

1 onion finely sliced

Part one (make tomato sauce)

I make this in a frying pan , heat olive oil and fry garlic and chilli for 2 mins. Add tomatoes, water, vinegar, salt and cumin. Bring to the boil, reduce heat and simmer for 20mins until slightly thickened. Put to one side and add chopped coriander.

Part two (put lentils on)

If using dried lentils you will need to rinse and boil them in water for 25 mins until tender. If using tinned rinse and boil in clean water for ? 5 mins until soft

Part three ( rice)

Melt the butter in a pan add the noodles and fry until golden, then soak the basmati rice in cold water for a minute and drain and fry with the noodles for a few seconds -stir coating the rice. Add the stock , nutmeg, cinnamon, salt and pepper. Bring to the boil and simmer for 12 mins. Stock should be absorbed and rice tender. Leave lid on to steam if not ready. Heat the oil in a fry pan and fry onions slowly until caramelized.

To serve. Break up the rice add the lentils, and top with onions , pour sauce over the top.

Menu for the week

Tue: Paprika Halloumi with roasted Lemon Peppers and Pitta

Wed: Butternut Squash soup

Thu: Spicy Beanburgers

Fri: Jamie's toasted sandwich

Sat: Mushroom and spinach Pizza

Sun: Roasted Peppers with Chillies and Tomatoes

Mon: Chicken Satay

menu for the week

Tues: Lemon and Thyme chicken with mustard butter and bash

Wed: Roasted red pepper and sweet potato soup

Thu: Scrambled egg on toast with chilli, tomatoes and coriander

Fri: Vegetable flan with cheese pastry

Sat: Kosheri

Sun: Spanakopita

Mon: Roasted Vegetables with Chick peas Feta, cumin and lemon

Chicken Parmigiana

Serves 4 if cooking for less adjust the amount of chicken but the rest of the ingredients could remain the same as they are just sauces and coatings.

1 tablespoon olive oil

1 garlic clove crushed

1 400g tin of chopped tomatoes

1 tablespoon tomato puree

20g packet basil leaves (chopped)

50g parmesan cheese grated

4 skinned and bone breast of chicken or fillets of quorn

For coating the chicken /quorn

25g seasoned flour in a flat bowl

1 egg beaten in another flat bowl

For putting on top of the chicken

150g of mozzarella sliced

basil to garnish, salt and pepper

oven 200C

-Put olive oil and garlic into a pan, as soon as it starts to sizzle add the tomatoes and tomato puree. Simmer for about 10 minutes until thickened. Stir in the basil and some seasoning to taste. Set the sauce to one side.

Mix half the parmesan with the flour in the shallow bowl.

Melt the butter in a med frying pan. Dip the chicken breasts into the egg and then into the flour mixture until coated. Add them to the pan and fry for 3 mins on each side, not so hot as the butter burns. Chicken should now be lightly golden.

Transfer the chicken to a shallow oven proof dish. Pour over the tomato sauce you made earlier. Put on top of that the slices of mozzarella and rest of parmesan. Cover loosely with foil and bake in oven for 15 mins or until lightly browned.

Granola

200g Rolled Oats

150g mixed nuts (chopped)

50g mixed seeds

50g dessicated coconut

1 teaspoon cinnamon

150g dried fruit

5 tablespoons of maple syrup or runny honey or maple flavour syrup

5 tablespoons of olive oil

Put all dry ingredients on a baking tray inc. cinnamon and coconut but not dried fruit.Drizzle with the syrup or honey and a little olive oil then stir around. Place in the oven 180 C for 20mins . Every 5 mins check it and give it a stir around. When it is toasted let it cool down and add the fruit. Keeps for about 2 weeks.

Menu for the week

Tues- Chicken Parmigiana

Wed- Crunch brunch mushrooms

Thurs- Fishcakes with lemon creme fraiche

Fri- Pain Bagnat

Sat- Thai Curry

Sun - Spanish Tortilla with Parma ham and caramelized red onion

Mon- Hot smoked salmon and egg kedgeree

Chicken Tikka Wraps

Makes 8 wraps

500g skinned chicken breast cut into 2.5cm cubes (or I use 4 quorn fillets)

veg oil

8 tortillas

half onion, 2 tomatoes, lettuce - all finely sliced

Marinade

150ml yoghurt

1tbsp veg oil

ginger peeled and grated

8 garlic cloves

half tsp red chilli powder

3/4 tsp garam masala

pinch of cardomen seeds and fennel seeds ground together

1tsp salt

30g grated cheese

1 1/2 tbsp lemon juice

1 egg

2tbsp cornflour

Make the marinade up early so that the chicken or quorn can be marinaded for a few hours.

Grill the chicken, (I have fried it in a wok) . When burnt at the edges . Warm the tortillas and assemble the tomatoes , lettuce and onion in the tortilla with chicken on top and then fold the wrap and eat.

Chicken Tikka Wraps

l love these wraps, I don't grill the quorn but fry it in the wok.