recipes for healthy living

Spiced Cauliflower and Potato with Poached Eggs

This is a delicious make recipe with loads of uses. Great as a side dish with your favourite fish or meat, or with poached eggs a complete meal, or bring to work the next day with boiled eggs for lunch or just as is!aloo bombay eggs

Serves 6 as a side

1 med cauliflower – break into florets and blanch in boiling water for 4 minutes, then drain.

4 large potatoes peeled and cut in to 2″ chunks

1 large onion peeled and chopped

1 tsp each of finely chopped ginger and garlic

1 tsp cumin seeds, tumeric, garam masala, fenugreek, nigella

1 red chili finely chopped

3 tbsp fresh chopped coriander

juice of half a lemon

2 tbsp veg oil

Heat the oil in a pan and add the onion, chilli and ginger garlic and cook without colouring for about 7 minutes. Add the cumin, fenugreek, turmeri, stir and season well. Add the potatoes and cauliflower and mix well, just cover with some water and simmer covered for about 10 minutes until the potatoes and cauliflower are tender. Stir in the lemon juice, the coriander and garam m asala and simmer for about 4 more minutes. Taste and adjust your seasoning as needed.

Meanwhile make poached eggs and serve;

Cashew nut seafood curry


Serves 4

400gr firm fish of choice (Salmon, Hake, Halibut, Cod and other sustainable similar varieties) cut into bit size pieces, skin removed.

240gr prawns cleaned

30gr ginger peeled and chopped

2 cloves garlic, peeled and roughly chopped.

2 green chilies

2tsp turmeric

1/2 tin chopped tomatoes

7 oz unsalted cashew nuts

1 tablespoon vegetable or coconut oil

1tsp coriander, cumin and nigella seeds

3 black peppercorns

2 medium onions

6 oz natural yogurt

1 bunch fresh coriander chopped

1 tsp Salt and Pepper to taste.

Place ginger and garlic in a blender with 4 fl oz water, one green chili, the turmeric and 3 oz of the cashew nuts. In a dry pan fry the coriander cumin, nigella seeds, and the black peppercorns until they start to pop. Add the seeds to the blender and blitz everything until smooth. Set aside.

In a medium pot fry the onions until lightly coloured, add the tomatoes and the spice mix, stir well, pour in 8fl oz water , add the salt to season and bring to a gentle simmer. Cook out for about 15 minutes until the flavors are well developed.

At this point you could leave it cool to have it ready for later. Otherwise add in the fish and cook on a gentle heat until virtually cooked, at which point you add the yogurt, mix well, tip in the prawns and cook for about 2 minutes more just to cook the prawns.

Meanwhile roast the remaining nuts with some coconut flakes.

Slice the second chili and sprinkle the roasted nuts & coconut, coriander, and chili over the curry. Serve at once with rice or other grain of choice.


Chicken Fahitas with a Pea, Cherry Tomato & Onion Salad topped with a Chipotle Ranch Dressing

fullsizerender-1This is a simple easy recipe but just a little bit different with the pea salad. Make sure you have the chipotle in adobo for the dressing. It makes all the difference- I order from Mexican Ingredients here which I can recommend if you are in Ireland. (This is not a sponsored post!)

Chicken Fahitas with a Pea Cherry Tomato and Onion Salad and Chipotle Ranch Dressing

Serves 6

6 chicken fillets off the bone and flattened
100ml olive oil
1 tsp fennel seeds
1 tbsp garlic paste or approx. 4 garlic cloves peeled and mashed
1 tbsp sweet paprika, oregano
1 tsp ground cumin
2 bay leaves
Salt and pepper
For the chicken
Combine everything and toss the chicken in and marinate, covered in the fridge for a couple of hours or overnight if you have it. Heat a heavy bottomed pan or griddle, remove the chicken from the marinade and cook it on the pan for about 5 minutes per side until cooked through, Remove and slice and keep warm.

For the Pea Tomato and Onion salad
200gr cooked peas
150gr cherry tomatoes quartered
Juice and zest of 1  lime
4 tbsp chopped coriander
1 small white onion very finely sliced
Salt and pepper
Combine everything and set aside until needed

Chipotle Ranch Dressing
1 tbsp Mayonnaise
4 tbsp Natural Yoghurt
2 tbsp butter milk
Juice of 1 Lime
1 tsp brown sugar
1 tsp Chipotle in adobo
1 clove garlic peeled and crushed
½ tsp sweet paprika
Small Pinch each of Dried Thyme Oregano and Fennel or a large pinch of Epazote if you have it.
4 tbsp chopped fresh Coriander
Combine everything and taste and season as needed. Just before serving add the coriander and combine.

To serve
Pile some salad leaves onto warmed soft corn tortillas, spoon over the pea and cherry tomato salad.  Top with some sliced chicken and drizzle over the ranch dressing.

Super Fast Fish Cakes


These are very easy to make as you don’t need cook the fish first, you don’t even need cooked potato, which I love because it’s not something I usually have hanging around!

Makes about 8 Fish Cakes

500gr or a mix of salmon, cod, hake and haddock would work.
3 Spring onions chopped finely
1 Tsp mashed chillis in oil or 1 red chilli chopped very finely
3 Tablespoons chopped coriander
A squeeze of lime juice
1 tsp garlic ginger paste
Salt and pepper
2oz breadcrumbs
2 tbsp oil

Skin the darnes if necessary.
Chop into pieces and tip into food processor.
Pulse till is resembles a coarse mixture.
Add the rest of your ingredients and pulse until combined- Don’t over pulse as you don’t want mush.
Shape into fish cakes, press into the breadcrumbs and place on parchment lined tray or plate and leave covered in the fridge for an hour or 2 if you have it.
Gently fry in the oil about 2 -3 minutes each side should do it until golden brown and cooked through.

Serve with some sweet chilli sauce and a big green salad.

Gluten Free Sesame Seed Bread


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This bread is really easy to make and tastes delicious, rises beautifully and best of all for those who have Coeliac disease is gluten free.  I have talked before about how difficult it can be to get a decent tasting bread which is gluten free – a lot of what I experimented with were hockey pucks destined for the bin, but this one made me jump up and down when I peeked in the oven and saw how beautifully it had risen. I have experimented for a while with various flours and like this combination a lot – The overall taste of this bread is a savory nutty one so this is especially good with roast meats in an open sandwich topped with loads of lovely salad leaves.

3 eggs
1 tbsp oil
1 tbsp cider vinegar
15fl oz Water
4 1/2 oz Chickpea flour
2oz buckwheat flour
4oz each of almond,soya and potato flour
1 tsp salt
1 tsp sugar
3 1/2 tsp xanthan gum
1 tbsp dried yeast
2 tbsp sesame seeds

Mix all the dried ingredients together taking care not to throw the yeast on top of the salt.
In a large mixing bowl, gently beat all the wet ingredients together then with the speed on low,add the dry ingredients in two or three lots. Scrape down the bowl and beat for about 2 minutes.
Pour into a well greased (I use parchment tin liners) loaf tin, Leave for 30 minutes in a warm place then sprinkle over the sesame seeds and bake for about 45 minutes until well risen, golden brown and a skewer comes out clean. (Internal temp = 90C if you have a gauge).

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