Its vegetarian and my daughter loves it as it is packed with super-sweet pineapple.
Add whatever vegetables you wish to make a tasty dish and use up what is in the fridge.
Serves 2
Skill level: Easy
Vegetarian / vegan / can be gluten free if using wheat-free soy sauce.
Sweet and Sour Stir Fry with Pineapple and peppers
This recipe is a wonderful mix of flavours combining plenty of nutrients from the green vegetables and protein from the beans. Inspired by the delicious ‘Green Shakshuka’ recipe by Bosh! but with a few simple changes. Feel free to experiment yourself with whatever greens you have left over in your fridge.
This is really quick and simple dessert to make, or could be used as a breakfast dish.
I am not one to be too strict when it comes to cooking, however, I will advise you to refrigerate the rice as soon as possible after it is initially cooked (you can run the left overs in cold water then place in the fridge in a sealed container). It can be reheated the next day but do not keep it longer.
This really is a moveable feast, so feel free to experiment with whatever goodies you have in your store cupboard, the ingredients below are just a suggestion and I change it every time depending on how much rice I have and what is lurking in my fridge or cupboard.. (some grated coconut or seeds sprinkled on top make a nice addition, for example)
Serves 2
Vegetarian
Vegan
Skill: Easy
Time : 10 minuets with pre- cooked rice (white or brown, though white is more pudding-like)
I had to wait several weeks after making this Spiced Apple Chutney before I was able to taste it, but it was worth the wait.
I decided to make this Spiced Apple Chutney after collecting a big bag of apple windfalls from a recent storm. What better way to spend a lazy Sunday afternoon?
It is really simple to make chutney but it does take a bit of time and preparation and, just to warn you, your kitchen will smell of vinegar for days afterwards (I have a bit of a love/hate relationship with the smell of cooking vinegar, it grabs you by the back of throat but is quite invigorating at the same time)
That said, it is well worth the time and effort to make your own chutney as it will be much nicer than store-bought variations. Jars of homemade chutney also make good gifts if well presented. Try this chutney with a big hunk of cheddar cheese and crusty bread, or with a ploughman’s lunch.
Warning: Making Sourdough Bread is a labour of love, but like anything we do for love it is always worthwhile.
This loaf took about 4 days from start to finish. It was my first attempt and I was pleased with the result.
I admit that I cheated a little and bought at sourdough starter from ‘Baz and Ed’s Street Food’ at a food fair in Enniskillen. However, if you are very dedicated you can make your own starter…. I have dug out a recipe from the Doyenne of Irish cooking: Darina Allen; I haven’t tried it, but I’m sure it’s the business.
Once you have the starter there isn’t a whole lot of work, but there is a whole lot of waiting. However, the starter can be reused over and over again so once you’ve started on your journey of sourdough bread making you may be in for the long haul.
This silky, Watercress Soup is Spring in a bowl. It is simple to make and packed full of nutrients such as vitamin K, magnesium, potassium and calcium. I have given a vegetarian version here but it can be made vegan by omitting the cream or by using a non-dairy substitute. Read more
This Pomegranate Rice recipe is adapted from a breakfast dish we ate at the ashram in India, it is a delicious breakfast but also makes an excellent lunch or light supper as it is savory. It is quick to make if you can get hold of Pohe, or pawa, a flattened rice available from Indian or Asian supermarkets.
If you can’t get Pohe then simply use cooked basmati rice. Likewise, you can substitute the pomegranate for red grapes but it is hard to beat the pomegranate, its ruby seeds ready to burst their sweet-sour crunch among the soft bed of rice. Read more
