THEGAYUK

Tag: Inexpensive Recipe

  • RECIPE | “Fire” – Red Pepper Dip

    Serves 4-8 people (along side other dishes) |  Prep 10 mins | cook 30 mins (roasting red peppers & chilli @ 220c / 200(fan) / Gas Mark 7)

    Inexpensive / Gluten-Free / Vegan /

    If you want this light dip to live up to it’s fiery name then leave the seeds of the chilli in for the ultimate kick. This goes really well along side my recipe for Coal (black quinoa coated chicken nuggets) – to create Coal & Fire. This is also great along side vegetable sticks for a healthy buffet style dinner. Any leftovers can be kept in an air-tight container in the fridge for 2 days.

    RED PEPPER- Contains anti-oxidant vitamins C & A. Which both help to support a healthy immune system. Rich in flavanoids and anti-oxidants, these brightly coloured peppers have been linked to anti-cancer benefits. (SOURCE: http://www.whfoods.com/genpage.php?dbid=50&tname=foodspice )

    WALNUTS- Good source of B7, which is the vitamin that helps strengthen hair and reduce hair loss. The other B-complex vitamins in the walnut help you fight the ageing process on your skin and can help obtain a healthy glow. (SOURCE: http://www.thehealthsite.com/fitness/go-walnuts-13-health-benefits-of-this-awesome-nut/ ) . Walnuts have also been found to have anti-cancer benefits with the slowing of tumour growth in breast and prostate cancers. (SOURCE: http://articles.mercola.com/sites/articles/archive/2014/05/19/7-walnuts-benefits.aspx )

     

    Ingredients.

    2 red peppers, roasted in the oven whole, de-skinned / de-seeded and sliced

    1 long red chilli, roasted in the oven whole, de-skinned / de-seeded and sliced

    30g walnuts, dry-toasted in a frying pan

    1 tsp lemon juice

    ½ tsp smoked paprika

    ½ tsp cumin

    Glug pomegranate juice

    Olive oil

     

    Method.

    1. Combine all the ingredients in a small food processor and pulse until smooth.
    2. Add around 2 tablespoons of olive oil and pulse again. Serve.

     

  • RECIPE | Pizzucchinis

    Serves 1 | Prep 5 minutes | Cook 30 minutes

    Half a large courgette counts as 1 of your 5-a-day. These speedy snacks use collagen encouraging courgette as a nutritious base for classic pizza flavours from tomato, mozzarella, oregano, and basil. Play around with different ingredients and herbs for toppings; olives, anchovies, fresh chilli, whatever you have or fancy really!

    COURGETTES – Appearances from our anti-oxidant friends, vitamins C & A. The dietary fibre in courgettes can also help lowering our cholesterol levels. The same fibre matched with the courgette’s water content will also make you feel full, and with a low calorie content could be used for weight management.

    Courgette’s are also great for our skin; hydration, anti-ageing, collagen formation, and puffy eyes.

    Ingredients.

    1 courgette, halved lengthways

    Mozzarella, I use pearls (darling) and slice in half

    Cherry tomatoes, quartered

    Dried oregano

    Dried basil

    Garlic granules

    Olive oil

    Chilli flakes (optional)

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6 ½

     

    1. To make sure your courgette halves sit flat on your baking tray, use a knife to level the bottoms out by taking a small slice off, if necessary.
    2. Brush lightly with a bit of olive oil and sprinkle with a pinch of garlic granules on each courgette half.
    3. Top with cherry tomatoes and mozzarella (sit them close together so as the cheese melts it secures the tomatoes in place).
    4. Scatter with basil, oregano, and chilli flakes to your desired level of herb! Top with some freshly cracked black pepper and place in the oven for 25-30 minutes until the cheese is going golden and courgettes are just cooked through and still have a bit of bite!

     

  • RECIPE | Pumpkin Soup

    I find the process of hollowing out a pumpkin quite tedious, so the last thing I want to be doing afterwards is chopping other vegetables to go in a soup that will just be blended anyway. Take the pressure off and keep this super simple (and cheap!) by using a frozen vegetable mix of carrots, onion, and celery. By using ham stock your tapping into the bacon / pumpkin squash classic flavour combo but saving pennies & calories too by not using any actual meat. This recipe showcases how simplicity really can bring out the best in flavours.

    Serves 4 (can be frozen)

    Prep 15 mins
    Cook 30 mins

    Starter / Inexpensive / Quick & Easy / Antioxidant Rich

    PUMPKIN – 100g of flesh is only 26 calories. Pumpkin is also recommended by dieticians in cholesterol management and for weight loss programs. Also in 100g of pumpkin flesh comes around 246% of your recommended intake of vitamin A. Pumpkins, like carrots contain carotenes and anti-oxidants that help promote good eye sight. B-complex vitamins are also abundant in the pumpkin; folate, niacin, B-6, B-5.

    Ingredients.
    450-500g pumpkin flesh (save the seeds and roast them for 10-15 minutes, lovely!)
    250g frozen vegetables (carrot, onion, celery)
    1000ml hot water
    2 ham stock cubes
    1 birds eye chilli

    Method.
    1. Heat a large saucepan and place the frozen vegetables in for 5 mins to defrost and soften.
    2. Add the pumpkin, chilli, hot water, and stock cubes and bring to the boil.
    3. Reduce the heat and simmer for 25 minutes.
    4. Take off the heat and use a hand blender to blend until smooth.
    5. Serve with freshly grated nutmeg, smoked paprika and some pumpkin seeds scattered on top.