Category Archives: Snacks

Mediterranean Vegetables

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I’m pretty sure this ‘recipe’ is long over-due. Ok so, really simple dish, can be served as a side, part of a main meal, put into lasagnas, bolognese, on pizzas or eaten as a snack and it’s oh so healthy!

Ingredients
Courgettes
Red onion
Green/red/orange/yellow peppers – make it colourful!
Carrots (optional, slice them thin if you add them, I don’t)
Aubergine (optional but I would advise cooking these separately. I think they need their own post)
Italian herbs and spices – you know, you’re typical blends or random mixtures of anything. Oregano is a must I think.
About a teason of butter/ghee/coconut oil
Pinch of salt and pepper

Method
Chop the veg chunkily (awesome word!) and toss into a frying pan with the fat of choice and season/herb up. Put it on a meadium to high heat and just give the pan a shake until the veg are a little tanned.
Don’t kill (overcook) the veg please, we want them to be full of goodness still and they should be a little crunchy still. If they’re mushy, you’ve gone too far. Simple, yummy and kids will LOVE them!

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Num num, yum yum!

Lemony Prawns

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I love prawns. And lemon. And corriander. This is a really quick recipe and it’s so tasty! It’s good as a light lunch, snack, part of breakast. I like to savour the taste of these prawns and the more lemon I add, the better! Chilli and lemon is a wonderful combination, I need to use it more.

Ingredients
salt
Pepper
Crushed Red chilli flakes
Fresh Lemon
Fresh Corriander
Prawns
Tiny bit of butter or ghee
You could also add a little crushed or minced garlic.

Method
See the images and captions below lol.
As good as coconut oil is, I would never use it on prawns. They have such a light delicate flavour and I think coconut oil would overpower them too much. But that’s just me… Hmm, soeaking of coconut oil, I’ve kinda abandoned it lately… oops?

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Mix prawns with spices, some corriander and lemon in a small bowl

Fry the prawns for a couple of minutes just to warm them through really...

Fry the prawns with a bit of butter/ghee for a couple of minutes just to warm them through really…

The prawns curl up and get some 'colour' when they're cooked enough. Make sure you leave some sauce because it's uber tasty and tangy, just how I love it! Dry prawns are not cool.

The prawns curl up and get some ‘colour’ when they’re cooked enough. Make sure you leave some sauce because it’s uber tasty and tangy, just how I love it! Dry prawns are not cool.

Serve with pan-fried/roasted mediterranean vegetables and Tomato salsa. Add more lemon to the prawns after cooking if desired... it's good for you!

Serve with pan-fried/roasted mediterranean vegetables and Tomato salsa. Add more lemon to the prawns after cooking if desired… it’s good for you!

The juices from the salsa and prawns mixed together is scrumdiddlyuptious!

Ezme Salatasi recipe.
Pan-fried or roasted Mediterranean vegetables.

Ezme Salatasi

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I thought it’d be cool to use the actual Turkish terminology but what it really means is spicy tomato salad which has been finely chopped… aka Tomato salsa or relish. But we’ll stick to Ezme Salatasi because I like it. Ideally it should be served with grilled or BBQ’d meat but I could have it with almost anything thing because it’s so tasty maashaaAllaah!
I was inspired by my weekened lunch at a halaal Turkish restaurant. This salad was the highlight of the lunch. I’ve made it twice already and would have made it again only I ran out of cherry tomatoes.

Ingredients

20ish cherry tomatoes (make sure they’re sweet)
Half a green bell pepper
Half a small red onion or 1-2 ‘sprigs’ of spring onion
1 fresh green chilli
Paprika
Cayenne pepper
Crushed chillie flakes
Pink Himalayan salt
Dried or fresh mint (fresh is better!)
Fresh corriander

The method is simple. Chuck everything except the tomatoes into a mini food processor and blitz until finely chopped but NOT mushy. Add the tomatoes, blitz for a few more seconds until the tomatoes are chopped/semi-mushed. If you have a few large chunks, don’t worry about it, I like the rustic look it has.

By the way, some people deseed the tomatoes and lose the extra juices. It should be illegal, for real. Tomato juice and seeds = yum!

Apologies for the bad photography (as always), it’s kind hard to focus on mush especially when you’re only using one hand and the lighting is poor at night. Enjoy!

 

Egg muffins

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I’ve had eggs cooked in almost every way possible except poached and the other day I tried something new; egg muffins! No, they’re not flour based or a cake, they’re named muffins because they’re baked in a muffin tin. What I like about this recipe is tha it is quick, easy and you can use whatever you have in your fridge.

This recipe makes 6 muffins
3 eggs
cayenne pepper
Paprika
Pink Himalayan Salt
Black Pepper
Crushed red chilli flakes
Crushed cumin
Crushed corriander seeds
Chilli powder
1-2 fresh green chillies
Fresh corriander

Any veg you have lying about:
Sliced spring onions/the white of leeks and some of the green bits
Asparagus
Broccoli
Cherry/Plum tomatoes

Any meat you have in the fridge (optional but more protein is good):
Left over roast chicken, Prawns etc.

Simply throw it all into a bowl, whisk with a fork and divide into lightly greased/oiled muffin tins. Pop in the oven on Gas Mark 6ish for about 15 minutes. Serve with salad or have them as a snack. They can last a good couple of days but they’re so quick and easy to make I’d rather have them fresh. Re-warmed eggs are a bit weird I think.