Well Being and Health – Easy Ways To Make The Most Of Vegetables

Easy Ways To Make The Most Of Vegetables

 

We often throw away a lot of fruit and vegetables that have a habit of going off before we get around to using them. In this post today I’m going to outline the ways in which I make the most of vegetables and how easily you can so to.

 

Sabrina’s Top Tip is to invest in a blackboard or a meal planner or even both! That way you won’t forget to use what’s in your fridge! Plan out one night a week that is a Treat Night where you can have something tasty like chips with your evening meal, but otherwise mix up your vegetables so as not to get bored with the weekly selection.

 

Buy Frozen

You often get a lot more veg for your money with frozen, and it’s just as good for you with most brands choosing to freeze hours after the vegetables are picked. Frozen often gives you more per kilo as well, with things such as broccoli because you’re not paying for the weight of its stork, or spinach for example which is frozen in far larger quantities than you find it in fresh packets. Frozen veg also has the added benefits of you only using what you need each time rather than you wasting with cutting sections of fresh veg up when preparing them.

 

Make a Soup or Sauce

Usually I make a soup or a sauce out of veg that needs using up, or left over veg that wasn’t all eaten during something like a roast dinner.

 

Use your Peelings – They are the most nutritious parts!

If you often peel potatoes, parsnips, carrots and sweet potato, but throw those peelings away, you should consider making your own vegetable crisps out of them.
A greatly tasty and healthy snack for children between meals or as a starter while the evening meal is cooking. Keep them for 48 hours in a clean lidded Tupperware box to keep the crunch!

 

Save Money By Using the Stems

If you prepare Cauliflower and/or Broccoli regularly, do you ever use the stems? There are a few options to save you throwing them away.
Make Cauliflower Rice by putting the stems and any left over florets into a processor to make cauliflower rice.
Make an easy vegetable curry by cubing the stems of cauliflower with any left over potato and cook them a little longer than you would usually to soften them up.
You can take broccoli stems and either shave them finely using a peeler and fry them with stir fry vegetables or dice them and add them to pasta dishes.

 

Buy Seasonal to Save Money

Look into buying Seasonal Vegetables that are on offer in Supermarkets. Some of the larger ones in the United Kingdom do weekly deals too! Make sure you plan your week around this and use up the items that will spoil first so as to ensure no waste.

 I hope you’ve enjoyed this short post and my vegetable tips!

✩ Sabrina ✩

 

3 Delicious Recipes Suitable for Pregnant Women including Homemade Egg Free Ice Cream.

FOOD WEEK ON SEVERN WISHES


Sabrina’s Delicious Recipes for Pregnant Women and their Families.

I have always been a cook, and from a young age too. But what I didn’t bargain for was all the things I couldn’t eat or had to alter or avoid during pregnancy. These included runny eggs, smoked meats and processed foods. I decided almost a year before I had gotten pregnant that I would make some changes to my diet. Less processed foods, less chocolate and snacks, more fruit and vegetables and definitely more healthy recipes. I swapped my bacon twice a week for just on a Saturday morning, cut down red meat to one night a week and ate more lean white meat instead.

Trying to do this for just one person is difficult, and it took a number of weeks to convince my husband to swap with me to certain items. I told him we could have everything in moderation. You could still eat a bag of crisps at lunchtime, you could still have a pudding after your evening meal, and we still had a takeaway delivered every fortnight on a Friday. But in between we would snack on healthier choices, eat more vegetables with our evening meal and cut down on the amount of processed meats we were eating.

It took about a month, but I began to feel better for the choices that I had made. And once we were in fact expecting, I looked through the internet and my cookbooks to find recipes that I could adapt to our new regime. This included changing minced beef for lean pork mince which is a healthier alternative, removing meat altogether from a recipe in some cases and putting in two vegetables instead, and even making my own cakes and ice creams that didn’t contain any eggs.

Depending upon whether or not you’ve been unwell during the first trimester of your pregnancy or not, can determine what and how much you’ve been eating. I certainly made up for missed nutrients in my second trimester and it’s also when you should have more energy and appetite so you will enjoy it more. However come the third trimester there isn’t a great deal of room for you to indulge, so smaller portions, little and often became my way to go.

The remainder of this blog post will outline three of my favourite recipes that I have made during this pregnancy. It includes a starter, a main course and a dessert and if I know any nutritional information I will include them. And I will also include how long the prep and cooking took me so you know the details of each recipe and the rough amount the quantities of it will make too.

STARTER

✩ Chicken and Bacon Salad with Egg ✩

It may be light but it is very flavoursome, the salad portion is one of your five a day, and you can choose to add a dressing or sauce of your choice as well. You should be able to multitask through the prep so long as you keep an eye on the things you are cooking while chopping the salad for example.

Serves 4
Prep 15 minutes
Cook 10 minutes
Total Time 25 minutes

You Will Need;

✩ A Grill Frying Pan with a little oil
✩ A nice deep bowl per person for serving
✩ Colander for Washing the Salad
✩ A Sharp Knife for preparing the salad
✩ A pair of Kitchen Scissors for cutting the chicken and the bacon
✩ A deep saucepan filled with water for boiling the eggs

✩ Ingredients ✩

✩ Mixed Salad Leaves – your preference – 50 grams per person
✩ Chicken Breasts – 1 small breast per person – cut into shreds
✩ Streaky Bacon – 2 Rashers per person – cut into shreds
✩ Eggs – to Hard Boil – 1 egg per person
✩ Cherry or Plum Tomatoes – your preference – washed and halved – several per person
✩ Cucumber – Washed and Sliced into Chunks – 3cm of Cucumber per person
✩ Croutons – You can use shop bought ones if you want to save time
✩ Grated Parmesan or Grated Cheddar Cheese – your preference

✩ Method ✩

1. Boil the Water for the Eggs and Hard Boil
2. Grill the Chicken and Bacon together until cooked
3. Wash the salad and chop accordingly
4. Arrange the salad at the bottom of the bowls
5. Arrange the other ingredients on top of the leaves making sure the chicken is last
6. Grate some cheese over the top and finish with any dressing you may want
7. Serve immediately

TOP TIP – In order for a Salad to be classed as one of your five a day you need to eat 80 grams or more of it. By combining the grams of the salad leaves with the cucumber and tomato you should achieve the correct amount for it to count!

MAIN

✩ Sabrina’s Mild Spicy Meatballs in Tomato and Pepper Sauce with White Rice ✩

My family friendly Meatball Recipe is mildly spicy and tasty, it also contains two of your five a day with all the vegetables contained in the sauce… You can choose to remove or up the amount of spice dependent on your own tastes.

Serves 4
Prep 1 hour
Cook 1 hour
Total Time 2 hours

You Will Need;

✩ A Large Saucepan with a Lid to cook the main sauce
✩ A Wooden Spoon
✩ Rice Cooker OR Large Saucepan with a Lid to cook the rice
✩ A Small Frying Pan
✩ Small Bowl
✩ Bowls to Serve the Meal in

 

✩ Ingredients ✩

For Meatballs

✩ Lean Mince Beef (10% Fat or less – 500 grams)
✩ Salt and Pepper To Taste
✩ 1 Egg
✩ Italian Mixed Herbs (1 Tablespoon)
✩ Onion Powder (1 Teaspoon)
✩ Garlic Powder / Dried (1 Teaspoon)

For Sauce

✩ Chopped Tomatoes (1 Tin – 400 grams)
✩ Large White Onion (2 Onions – Finely Chopped)
✩ Carrots (2 Carrots – 200 grams approx)
✩ Plum Tomatoes (1 Tin Chopped – 400 grams)
✩ Red Pepper (1 Pepper Sliced and Diced)
✩ Beef Stock Cube/Stock Pot – (Pots Do Melt Quicker)
✩ Mild Chilli Powder – 2 Tablespoons
✩ Oregano Herbs – 2 Tablespoons
✩ Basil Herbs – 1 Tablespoon
✩ Tomato Puree (50 grams)
✩ Garlic Powder / Dried / Fresh (1 Tablespoon)

✩ Method ✩

1. To make the Meatballs add the binding ingredients to a small bowl and mix. Using clean and dry hands roll small amounts of Mince Beef together into meatball sized shapes and put them through the mixture to coat.
2. Fry off the Meatballs in a pan with a little oil, sealing the flavour in. Then add them to the saucepan ready for cooking within the sauce.
3. Fry the Onion and Peppers together once all the meatballs are done.
4. Once cooked through add the onion and peppers to the saucepan, then add the other vegetables ingredients including the tomatoes and carrots.
5. Stir these thoroughly and then add one beef stock cube/pot.
6. Add all of the Herbs and Spices listed next, stir through until dissolved.
7. Simmer on a low heat stirring occasionally for up to an hour, until the sauce has thickened and the meatballs are cooked all the way through.
8. Serve on a bed of Rice and if you want to, a sprinkle of cheese on the top! Yum!

TOP TIP – Always add the spices last before starting the simmering, they will dissolve into the liquid and really marinate over the hour as the liquid is absorbed. This also gives the meatballs time to cook through too and absorb those delicious flavours!


DESSERT

✩ Egg Free Vanilla Soft Scoop Ice Cream 

A delicious homemade ice cream, the vanilla stands out just enough and because it’s soft scoop it’s easy to eat and can be paired with so many things. Alternatively just eat it on it’s own…

Serves – 12 people
Prep – 5 minutes
Cook – 5 minutes
Chill Time – 3 hours
Total Time – 3 hours and 10 minutes
Nutrition – Egg Free, Vegetarian and Gluten Free.

You Will Need;
✩ An Ice Cream Churner Whose Inner Pot Has Been Frozen Prior To Use (Overnight)
✩ A Large Shallow Saucepan
✩ A Wooden Spoon
✩ A Tub For Freezing The Ice Cream In Afterwards

✩ Ingredients ✩
✩ Double/Heavy Cream – 2 Cups
✩ Milk – 3/4 Cup
✩ Salt – 1/8 Teaspoon
✩ Sugar (White) – 3/4 Cup
✩ Vanilla Essence – 2 Teaspoons

✩ Method ✩

1. Add all of the ingredients to a large shallow saucepan.
2. Heat them on a Medium Heat until it begins to Bubble.
3. When Bubbling starts Turn Off the Heat and Mix until all the Sugar is Dissolved.
4. Allow the Mixture to Cool down to Room Temperature.
5. Pour the Mixture into a previously chilled Ice Cream Churner according to fill level and follow the manufacturers directions for quantity and times.
6. Once Churned properly carefully Spoon the Mixture into a Tub and Freeze for 3 hours before Serving. This is a Soft Scoop Ice Cream and is easy to remove.

TOP TIP – It’s a good idea to serve some fruit with this kind of ice cream, it always turns out so soft and delicious it’s nice to give some texture to it.

I hope that you will enjoy my recipes from this blog post, or that it has perhaps inspired you with some healthy eating options to try! You can enjoy this food whether you’re pregnant or not and I hope you’ll consider trying this delicious food!

Thank you for reading, this has been Food Week on Severn Wishes Blog!

✩ Sabrina ✩

Healthy and Nutritious Snacks for Pregnant Women

FOOD WEEK ON SEVERN WISHES


Healthy and Nutritious Snacks for Pregnant Women

If there’s one thing that I’ve learnt so far during my pregnancy it’s this, you cannot always know what you’re going to want to eat! Snacking is fine providing you have a healthy and balanced diet with enough of the Vitamins and Protein that you and your baby need.

I’m now into my third trimester and I’m supposed to be consuming the extra 200 calories a day. However some days I find this quite difficult. Guidelines suggest that these calories are made up from low-fat dairy products, nuts and seeds, extra portions of fruit and vegetables, lean meats and wholegrain.

For my size and current weight I was advised at the start of my pregnancy to aim for between 2000 and 2250 calories every day. That can now be increased to between 2250 and 2500 calories but maintaining my healthy choices.

I have been monitoring my daily intakes using my Fitbit app on my iPhone. This allows me to see several things including the amount of Carbohydrates, Proteins and Fats I’ve consumed for that day. It’s a good way to keep track and is fairly accurate.

As my next image will demonstrate, most days begin in the same way, usually I eat cereal with milk so that I maintain a good fibre and calcium intake first thing. But then it really depends on what I feel like as to how much I eat at lunchtime. Sometimes it’s bread related, sometimes a whole hot meal, but other times it’s a mixed salad with added proteins… what I’m getting at is every day is varied. It also depends on how busy I am and if I’m working or at home. As you will see from these statistics from the first few days of May, my calories had an average of 2,400.

One thing I do maintain is eating between 3 and 6 fruit and vegetable portions in every 24 hours. Some days that is easy and others not so much. Although one trick is to drink a glass of orange juice or smoothie, this counts as 1 of your 5 a day and also contributes to your liquids intake which should be between 2 and 3 litres.

I’m going to be doing a blog post on some of my favourite healthy recipes that may help you if you struggle to get your recommended daily amounts. Lots of these are meals that I have eaten while being pregnant too.

One thing I’ve been pretty reliant upon is healthy snacks. I’ve eaten a lot more yoghurt and a lot more fruit related portions since my pregnancy began. For a time I went off sugary snacks which in a way was great, as I was only eating naturally occurring sugars and not processed ones. Though occasionally now I find myself reaching for a snack sized chocolate bar, but that’s still okay! Due to all the other more healthy snacks I’ve been consuming.

Here is one idea, why not keep a food diary if you don’t have an app so that you can keep track.

Here is a list of the things that I’ve been eating regularly and also a couple of other ones that pregnancy books and apps have recommended! I have included a few images of some of my foods too!

Low Fat Yoghurt with Fruit / Seeds

Scrambled Egg on Wholegrain Toast

Plain Porridge with Fruit

Smoothies – Banana and Raspberry is tasty and so is Strawberry and Mango!

Popcorn – Not the sugary sort but plain

Low Fat Yoghurt and Granola / Oat Cereal

 Crackers with Cheese and Grapes

Bread Sticks and Cheese

Grapes and Apple Slices (80-90 grams is 1 of your 5 a day)

Banana Bread / Banana Cake / Banana and Dark Chocolate Chip Cake


Baked Beans on Toast

Fruit – I love Berries like Raspberries in a bowl with two pieces/squares of shaved dark chocolate grated on top (only the good stuff!)

Mixed Salad Leaves and a Tablespoon of Grated Cheddar Cheese

 

You’ll notice that many of these snacks could be considered breakfast related, and they are all pretty simple and quick to prepare as well.

I will admit I do enjoy cereal and yoghurt related snacks the most. But I have also enjoyed discovering new things these past few months too.


I hope that this blog post has inspired you with some healthy eating snacks whether you’re pregnant or not!

Thank you for reading!

✩ Sabrina ✩

Delicious Recipes That I Love To Cook – Time Saving Ideas For Healthy Eating And Tasty Eating

FOOD WEEK ON SEVERN WISHES


Delicious Recipes That I Love To Cook – Time Saving Ideas For Healthy Eating And Tasty Eating

My Culinary Background

If there is one thing I love, it’s eating food and cooking food. I was first taught how to cook by my grandparents, I was very young at the time, and it began with simple things like Omelette and decorating your own homemade Pizza dough. Then we moved on to more complex things like Lasange and Pies. But as I got older I carried on with my interest in cooking, I started to experiment with flavours, and I also liked various parts of my heritage to come through in the meals that I cooked.

When I went off to University my Nan had written out some of her basic recipes in a little book for me – just in case I forgot anything. It is kept safely away now in case I ever need it, but most of it is now cooked through memory. I am forever grateful for her teachings, and she still tells me about new things now and again more than twenty three years since we began cooking together.

I met my husband at University, and at the time he couldn’t believe how much I ate! I was this tiny petite women and everyone in my family used to say I had a hollow leg! I won’t ever forget when I first cooked for him, I introduced him to a whole new world of flavours when we first met. There were foods he had never tried before, and there were things we also tried together too. And since then I have branched out into cooking even further, into both his background and his culture, and even into some more diverse parts of the world after going travelling with him. We both love to try something new!

My husband does suffer with an array of allergies, the majority of which are food related. This was problematic when we went travelling. Since we began living together (almost ten years ago now!) I evolved my ways of cooking to exclude the things he couldn’t have and simply substitute them for something else.

One thing I do like to do is eat healthily but by making sure its tasty and enjoyable. I often pass my recipes on to family and friends, but I wanted to share some of my favourites on my blog too. Because they can be adapted for whether or not you eat certain meats, or are vegetarian, the possibilities are endless, if only you know what goes together. And that comes with years of experience in the kitchen.

What I wanted to achieve by writing and sharing this blog post was to help you cook, give you new and easy to follow recipes and if you love what I’m putting out you can tell me and then I can write more posts like this one!

So for now… Let’s talk Time Saving in the Kitchen!

Time Saving in my eyes is this, you don’t have to cook everything from scratch every night of the week. It means you either have leftovers in the fridge or a batch of something in the freezer that can either be cooked in the oven straight from or defrosted during the day and then heated on the hob later…

All you need to ensure is that all the ingredients you choose to cook with haven’t already been pre-frozen. So don’t defrost raw meat, cook it in this recipe and then freeze it again. Use fresh foods and then have some bags or tubs at the ready to freeze your leftovers if that’s what you plan to do. If storing in a fridge Glass is best, the amazing Glass Pyrex range of sized dishes with lids are an excellent investment to make. I have the set that can go straight from cold to hot such as fridge to oven.

Let’s Make Some Tasty Food!

Today I am going to share three of my favourite time saving recipes with you. This will either do you 8 portions to eat, refrigerate or freeze. It’s up to you!

Sabrina’s Tasty Italian Ragu

My Meaty and Tomato Ragu can be used for any of the following meals; Spaghetti Bolognese, Lasagne, Chilli Con Carne, OR simply Ragu Sauce to eat with Rice, Pasta or Potatoes.

All you would need to do is add additional herbs and spices to the Recipe below in order to make one of the meals above. Or leave the sauce as it is, and you can serve it with a wide variety of side dishes. If you aren’t sure how to turn this Ragu into one of the above meals leave me a comment and I’m happy to respond with that you’ll need.

✩ Ingredients 

Mince Beef – 400-600 grams (10-20% Fat is best)
Pork Mince 250-500 grams (Low Fat is best)
Lean Bacon or Lardons 250 grams – Diced (not Smoked for Children)

Tomato Puree – 100 grams
Chopped Plum Tomatoes – 3 Tins (400 grams each)
Carrots – 4 Large – Diced Fine
Large White Onion – 2 Sliced or Diced Fine
(Optional) Celery Sticks – 4 Diced Fine

Fill the 3 Empty Plum Tomato Tins with Boiling Water, then add these contents to a jug (careful the tins will go hot!) and add a Beef stock cube/pot to this and then stir through.

Vegetable Oil – 1 Tablespoon
Pepper – To Your Taste
Salt – To Your Taste

Oregano – 3 Tablespoons
Basil – 1 Tablespoon
Rosemary – 1 Teaspoon

✩ TOP TIPS 

You are aiming for around 1kg of Meat in this Ragu and it will then Serve Approx 10-12 Portions of Food.

If you have a Food Processor Use It! Blitz the Onions and Carrots together on Dice for a quicker start to your Ragu. Add your Optional Extra’s after this stage too so everything is the same size!

 

✩ Recipe ✩

1. In a large saucepan brown the meats together. You need very little oil due to the fat and then drain half of the fat off after around fifteen minutes.

2. Make sure your meats are cooked through and then add your tomato ingredients and then the jug of stock.

3. Simmer for twenty minutes with the lid on the saucepan.

4. Add all of your herbs and the diced vegetables, and mix well.

5. Simmer the saucepan now with a lid on top for around 1 hour. The liquid should reduce down and the sauce begin to thicken.

6. You know when your Ragu is ready because it will taste “together” with all the flavours having marinated as one and it will have thickened up nicely.

7. You can serve this with a range of side dishes, or freeze it all!

✩ Storage ✩

You can store this meal in freezer bags or in tubs, it will keep for a month! Remember to defrost a portion before you reheat it, and then you can also add other spices into it once it is chilled too!

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Sabrina’s Tasty Chicken Curry

My Curry is a mixture between a Chicken Tikka and a Chicken Bhuna. It isn’t spicy but it isn’t mild either, and it has a few vegetables in it as well. You can choose to leave these whole for adults or dice them finely for children who might be a little picky…

It’s also nice to consider adding other things to curry to bulk it out, peppers and onions work best but so do a variety of other vegetables. You can also bulk it out with additional tomatoes that aren’t just made for the sauce but left as chunks.

If you don’t want to use Chicken you could use a vegetable such as Cauliflower. Or Pork Belly is a nice meat for Curry, but it would need to be left in to Simmer for longer to make it tender.

If I am eating a portion of my curry alone I cheat by using one of those microwave Pilau Rice to go with it! They are Super Tasty and convenient! If you’re doing Rice for a few people though and on a regular basis then I highly recommend you invest in buying a Rice Cooker. They save you loads of time and you don’t have to stand their making sure your rice doesn’t stick to the bottom of the pan. Ours is from a simple one from Argos!

✩ Ingredients 

Chicken – Diced 400-600 grams (Portions 4-6)
Tomato Puree – 100 grams
Chopped Plum Tomatoes – 1 Tin (400 grams)
Plain Yoghurt – 100 grams
Large White Onion – 1 Sliced or Diced
(Optional) Yellow Pepper 1 Sliced into Chunks
(Optional) Red Pepper 1 Sliced into Chunks

Vegetable Oil – 1 Tablespoon
Salt – Pinch
Pepper – To Your Taste
Sugar – Pinch
Paprika – 1 Teaspoon
Garam Masala – 2 Tablespoons
Cumin – 1 Teaspoon (Mild) / 1 Tablespoon (Medium)
Chilli Powder – 1 Teaspoon (Mild for Children) / 1 Tablespoon (Medium)
Lemon Juice – 1 Tablespoon
Garlic – To Your Taste
Coriander Leaf – 2 Tablespoons
Curry Powder – 1 Tablespoon
(Optional) Ginger – 1 Teaspoon Sliced Thinly and Diced
(Optional) Coconut – Dried or Raw or Shredded – 1 Tablespoon

50ml of Warm Previously Boiled Water

✩ Recipe 

1. Fry the Onion and Chicken in a Pan until Browned in a little oil. Add the Chunks of Pepper and Fry until Softened.

2. Start Making Your Sauce In Another Larger Saucepan that has a lid, by combining the tinned and packet items first such as the Tomato ingredients and yoghurt.

3. Then add the spices and herbs in to the saucepan one at a time, stir the pot thoroughly after each one.

4. Once all ingredients are combined add the browned chicken and onions to the mixture and stir through until all the pieces are coated.

5. Finally add the Water and Simmer the Pan for up to 1 hour. Stir every few minutes to avoid sticking and stirring through the flavours.

6. The Curry is Ready when the Sauce has Reduced down and Thickened, and the Chicken is left tender and moist and cooked through.

7. Serve with Rice and perhaps a Naan Bread which is also delicious to mop up any sauce!

✩ Storage 

This meal can be cooled and stored in the fridge for two days or it can be frozen in portions once it is cooled and can be used within one month. Defrost thoroughly in the fridge over night before reheating.

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Sabrina’s Tasty Mediterranean Vegetable Pasta Bake

One dish that I love to make that also contributes to two of your five fruit and vegetables a day is my tasty Mediterranean Veg Pasta Dish!

What you will need for this tasty dish is a selection of your favourite vegetables that pair well with a tomato based sauce. I will firstly explain my main ingredients for this dish and then outline the other things you can choose to put in if you want… This also includes a choice of Topping as well!

✩ Ingredients 

Pasta 80 grams per person – the Shape is your decision

Tomato Puree – 50 grams (100 grams if you like a rich sauce)
Chopped Plum Tomatoes – 1 Tin (400 grams)

Large White Onion – 1 Diced
Green Pepper – 1 Sliced and Diced into Chunks
Yellow Pepper 1 Sliced and Diced into Chunks
Red Pepper 1 Sliced and Diced into Chunks
(Optional) Courgette – 1 Sliced
(Optional) Cherry Tomatoes – 3 or 4 per person
(Optional) Small Red Onion – 1 Diced

Oregano – 1 Tablespoon
Basil – 1 Tablespoon for Sauce 1 Tablespoon for Top
Garlic – As Fresh or Granules or Salt or Diced – 1 Tablespoon
Black Pepper – To Your Taste
Salt – To Your Taste

✩ TOP TIPS ✩

Use a Glass Tray for Pasta Bake, it makes it so easy to transfer from appliances!

De-Seed your Peppers before dicing them to ensure no seeds in your meal.


✩ 
Recipe 

1. While you boil a pan three quarters full for your Pasta to become cooked in, preheat an oven to 180’c (160’c Fan).

2. Place your chopped and diced vegetables into a tray, coat with a little oil and oven bake for 25 minutes. (This includes the peppers and onions and any of your optional extras etc). Stir after this time and put on for a further 15 minutes.

3. To make your sauce combine in a jug the tomato puree, chopped tomatoes and herbs and spices. Stir thoroughly. Season it to taste and place to one side.

4. Cook your pasta on a hob while your vegetables soften for their final minutes in the oven.

5. Once cooked strain your pasta. You then want to add it to the Roasting Vegetables in the tray. In order to do this remove the tray from the oven, place on a heat protective surface and stir the contents of it together.

6. Then quickly add your sauce from the jug and stir, followed by the pasta and stir. Your sauce should coat all of your ingredients, if it doesn’t seem like enough fill halfway up the now empty tomatoes tin with partly cooled boiled water. Add in 1/4 of the amount in the tin at a time, stirring constantly until all of in the tray is coated in sauce. You don’t want your pasta swimming!

7. Shake the tray from side to side gently allowing the contents to settle flat. At this stage you can add some cherry tomatoes on to the top and a sprinkle more of some basil if you like basil. These tomatoes will bake on the top nice and soft.

8. Put the Pasta Bake into the oven at the same temperature as earlier (160’c) and leave it for around 15 to 20 minutes. If at this stage you want to add some grated cheese on top, carefully remove the tray, wobble it and stir at the edges to make sure it isn’t sticking. If it is sticking then stir it all thoroughly before sprinkling on your cheese.

9. Bake for more 10 minutes or until the cheese is melted and browning. Serve in bowls with Garlic Bread on the side! Yum!

✩ Storage ✩

This pasta will keep overnight in the fridge for leftovers the next day. Ensure it is heated through thoroughly in smaller bowls when you come to finish it off.

✩ Additional Tips 

You can choose to add meat to the Vegetarian Pasta Bake if you wish, just remove one of the vegetables from the “you choose” part and keep the same amount of grams. For example, 100g of Chicken Breast Chopped OR 100g of Bacon Lardons (Avoid Smoked and Limit Portion for Children Due To Salt Content).

If you don’t like one of my ingredients remove it and substitute it for something else. It could be a herb or a spice or a vegetable. It will of course alter the taste slightly, but we’re all different at the end of the day.

Adding a little Grated Cheese on top of your food is definitely allowed in my house!

Don’t be afraid of just putting your favourite vegetable next to the meal on the plate, you don’t have to put it inside a meal if you don’t want to. Do that fresh every time you cook and that will count towards your five a day too.

Delicious!

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Thank you very much for reading this post, I hope you have enjoyed it. If you cook any of my recipes please leave me a comment and let me know how you get on! And if you want to republish any of my recipes then please credit me as the original recipe creator! Thank you!

✩ Sabrina ✩

Sabrina’s Delicious and Delectable Easter Rocky Road

Sabrina’s Delicious and Delectable Easter Rocky Road!

☆ Welcome to a post about Sabrina’s Recipes! ☆

So with Easter only being a day or so away, I had wanted to share one of my favourite recipes with you all. This is rather indulgent and it is quite a sweet treat, but if you like this sort of thing, this will be right up your treat tasting alley!

My Easter Rocky Road is a Nut Free delicious treat for the whole family, it takes only minutes to prepare and a couple of hours to set and that is all! And you can add other options in to it in order to make it go further, and to allow your family to get some fruit into their diet too.


You can tailor this recipe to suit yourselves, like I said above this is a Nut Free Recipe due to the allergies in my family. However feel free to substitute items and adapt this recipe in any way that you need to. Just keep the same measurement. For example, if you want a Vegetarian Recipe and are fine with Nuts, you can remove the 50 grams of Mini Marshmallows and replace those with 50 grams of Chopped Nuts.

This recipe will make approximately 24 squares of Rocky Road. You can determine the depth of yours by choosing a baking tin or glass dish that suits you. When making for children, make sure that you supervise when eating due to the mixture of textures. Also make sure you cut this dessert into small portions due to the high sugar content. The serving is designed as one square of Easter Rocky Road at a time. Once it has set and been cut, place the pieces into a cake tin or baking tin with a lid, keep it closed between servings and the cake will last up to 7 days.

☆ What You Will Need ☆

A Baking Tray / A Glass Dish (Approximately 1.5 inches Deep)
Baking Parchment Cut To The Size Of Your Tray
A Large Bowl For Mixing
A Saucepan and A Glass Bowl for Melting The Ingredients Listed Below
Water for Boiling in the Saucepan
Two Wooden Spoons
A Spatula

☆ Sabrina’s Easter Rocky Road – Ingredients ☆

Mini Marshmallows 50 grams
Maltesers 50-75 grams
White Chocolate Chips 25-40 grams
Digestive Biscuits OR Ginger Biscuits 150-200 grams
Milk Chocolate (for melting) 250 grams
Dark Chocolate (for melting) 120 grams
Butter (for melting) 140 grams
Golden Syrup (for melting) 4 tablespoons


Mini Eggs – 2 bags – 1 to be used inside the Rocky Road (these need to be cut up into quarters) and then you need to leave 1 bag with some whole or halved to push in to the mixture at the last minute before putting it in the fridge for setting.

You can also add any of the following things that go brilliantly with this recipe – Cherries / Cranberries / Nuts / Raisins etc… You will need 50 grams of your chosen one/s and make sure you increase the depth of your tray by half an inch / 2 cm if you decide to include more than one of these.

☆ Sabrina’s Easter Rocky Road – Method ☆

☆ Crush the Biscuits into mixed sized pieces and add to a large bowl.

☆ Melt the Milk and Dark Choc with the Syrup and Butter until Smooth.

☆ Set 150ml of the melted chocolate mixture to one side in a jug to cool a little.

☆ Add your chosen Rocky Road Ingredients into the Bowl with the Biscuit bits and Mix up thoroughly.


Once you’re happy with the distribution, add the melted chocolate mixture from the saucepan / glass bowl. Mix it up completely coating all the ingredients.

☆ Transfer to the baking / glass tray with the parchment already lined inside it and smooth it out as flat as possible, push down gently using a wooden spoon.


☆ Pour the remaining melted choc (from the jug) over the mixture and smooth it over the top with a spoon or spatula, you need to try and coat most of the mix.

☆ Add your chosen decorations of Mini Eggs OR even Malteser Bunnies!

☆ Put the whole tray in the fridge to set for a couple of hours, then gently remove the paper from the baking tray and cut the Rocky Road into nice squares ready for serving.


☆ Remember to put the pieces into a seal-able tin or tub to make sure it stays fresh. Once set and cut just store it at room temperature for the best results. And Enjoy!

 

Thank you very much for joining me for this food related blog post today. I hope you have enjoyed it and I hope you find my instructions easy enough to follow yourself.

If you end up making my recipe then please leave me a comment, I would love to know what you think about it and also do tell me how it turns out!

Wishing all of you a great Easter!

✩ Sabrina ✩

Sabrina’s Easy To Make Pasta Dishes In Minutes

Sabrina’s Easy To Make Pasta Dishes You Can Make In Minutes

As some of you will know by following me over on my Instagram, I love food! No, I don’t just love it, I love making it, experimenting with it, but most of all I love eating it.

Lots of you seem to like my food related images, so I figured why not write a blog post about what I cook. And not only am I sharing photo’s of finished dishes, but I will give you some of my secret homemade recipes that I love to cook with too.

I am starting off this series of posts with Pasta, I adore it, it’s so versatile, quick to cook and simple to accompany as well.

Pasta Dish One – Homemade Sweet Chilli Beef Meatballs in a Tomato and Onion Sauce

This is one of my favourite dishes to make because meatballs are easy when you know how, and they can be so versatile in their use too. If you don’t like sweet chilli don’t put it in this recipe, instead why not try rolling the meatball around a small lump of cheese for a delicious centre inside when you cut into it. If you have difficulty with the binding of the meatballs you can use one small egg in the mixture.
The possibilities are endless, happy experimenting!

The Meatballs Ingredients to Serve 4 people (Approximately 16 Meatballs);
Beef Mince (you can use any kind of mince meat though such as Turkey) you will need around 500 grams.
Pinch of Salt and Pepper
Mixed Italian Herbs (two teaspoons)
Sweet Chilli Sauce (supermarket bought and you will need around two teaspoons of it – adjust to your own taste, more if you love chilli).

The Sauce Ingredients;
One Tin of Chopped Tomatoes 400 grams
Diced Onions (Fried) 150 grams
Salt and Pepper (To Taste)
Tomato Puree 30 grams
Garlic (To Your Taste)

Method
Mix the ingredients from above in a bowl with a wooden spoon. Then using your hands collect ping pong ball sized amounts of the mixture. Using your palms roll into a tight ball. Make as many as you can with the amount you have.

Once you have made your own meatballs, place them into a frying pan on a medium heat with a tiny layer of oil to avoid sticking. Always use tongs to lift the meatballs one at a time, and rotate them making sure all of the sides have around a minute of cooking against the pans surface. This seals the meat and adds flavour.

Now for the sauce, in a deep saucepan you add all of the ingredients as listed above, and simmer on a low heat for around twenty minutes. Once your meatballs are sealed you place them into the sauce, add a lid on top of the pan, and cook for a further ten minutes. The sauce should thicken and the meatballs should be cooked through.

Serve in a large bowl, with spaghetti or any shaped pasta underneath. Add Cheddar or Parmesan Cheese on top of the sauce for extra flavour.

Pasta Dish Two – Homemade Italian Style Peppers and Beans Pasta with Bacon*

This dish is a bit of a wild one. I made it up while using up ingredients in my fridge, like open meats and leftover vegetables. It was such a success I have decided to share it. If you are a vegetarian you can substitute the meat I used for more beans or perhaps courgettes or tomatoes. All of these choices goes well with my other ingredients.

Ingredients
Bacon* Lardons (You Can Use Any Meat, Ham, Bacon, Chicken etc OR add another Vegetable). 100 grams serves 2 people.
One or Two Chopped Peppers
Green Beans (Half a Cup Chopped)
Three Teaspoons of Mixed Italian Herbs
Tomato Puree 50 grams
Garlic / Salt / Pepper (To Your Taste)

Method
In a Saucepan fry the Meat, and once cooked add the Peppers and Garlic, fry until soft. Add the Tomato Puree, Herbs and Seasonings. Finally add the Green Beans and let them cook in the sauce for around five minutes with the lid on, Simmer on Low.

Once you have cooked your chosen Pasta in a separate saucepan then add it to the sauce one and stir thoroughly coating all of the pieces.
Serve in a warm bowl just as it is.

✩✩✩✩✩

Pasta Dish Three – Homemade Rich Tomato and Beef* Sauce

My take on this Classic style Pasta Sauce is a family favourite in my house, and it goes well with all sorts of Pasta shapes. Great with Garlic Bread or Homemade Garlic Dough Balls to accompany it as well.
Once again if you’re a vegetarian you can swap the beef for a protein such as Quorn Mince for example, and stick to the other sauce ingredients when possible.

Ingredients
Minced Beef* or Vegetarian Protein 500 grams
One Tin of Chopped Tomatoes 400 grams
Diced Onions (Fried) 150 grams
Tomato Puree 30 grams
Salt and Pepper (To Taste)
Garlic (To Your Taste)
One Beef Stock Cube (Or the adventurous among you can use Marmite or Vegemite to enhance the flavour too. You would need around two tea spoons but be aware of saltiness and always taste after final seasoning).
Two Teaspoons of Italian Seasoning, usually Basil and Oregano based mixes.

Method
Firstly fry off the meat and onion until browned and soft. Transfer to a deep Saucepan where you will add the tomatoes and puree, mix until coated before adding the stock or sauce enhancers. Finally season with garlic, salt and pepper. Add in the Italian Herbs last and simmer on a low heat for around twenty minutes allowing the sauce to thicken up.

Serve in a bowl once again on a bed of Pasta, Shells, Fusilli or Spaghetti all work well I think.

And that my friends is it! Thank you for joining me for this post, I have enjoyed sharing my secret recipes with you (not so secret now) and I hope you have enjoyed this lifestyle and cookery post.

If you liked the food images and recipes or you decided to try one of my recipes yourself, then please leave me a comment below, I would love to know your thoughts and if you cooked please tag me in any photo’s on social media! Any questions leave me a comment!

Have a great rest of your day and if you did like this then look out for more of my cooking posts in the future 🙂

✩ Sabrina