Three Bean Chilli

Super simple and tasty three bean chilli

Super simple and tasty three bean chilli

I love how it is so easy to make a batch of this three bean chilli and parcel it up for the week. Make lots and you'll find it is ideal for freezing, taking the stress out of dinner times! 

1 tblsp veg oil

1 large carrot, chopped into small dice

1 large stick celery, chopped into small dice

1 medium onion, finely chopped

1 clove of garlic, finely chopped

1 red chilli (if using) finely chopped or 1/2-1tsp dried chilli flakes

1 tblsp tomato puree

1 tsp ground cumin

1 tsp ground coriander

1 bay leaf

1 cinnamon stick, or piece of cassia bark

1 tsp smoked paprika

1 tsp soy sauce

1 400g can of chopped tomatoes

1 pepper, small dice

100g each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained

Handful of chopped coriander leaves and chopped scallions. 

  1. If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
  2. Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
  3. Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
  4. Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
  5. Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
  6. Add chopped coriander leaves, chopped scallions and serve with a dollop of sour cream or some chopped avocado. Delicious!

Beetroot Burgers

Tasty vegetarian beetroot burgers!

Tasty vegetarian beetroot burgers!

There are fancier recipes out there for beetroot burgers, but I always like to try and keep things simple. I didn't weigh or measure as I was scrambling for time, so these are really just ‘guestimates’- sorry! But you are looking for a consistency where the burger will stick together, not too wet, not too dry. So here’s my version which made enough mini burgers to feed seven big ones and five little ones:

 

5 decent sized raw beetroots grated

2 large onions, finely chopped

6 cloves of garlic, finely chopped

250g of ground almonds

A LARGE handful of coriander/cilantro ( because I adore it!), roughly chopped

Two large tablespoons of jumbo oats

Two free range eggs, beaten

Salt and pepper

Grate the raw beetroot into a large mixing bowl. Then add the rest of the ingredients and mix gently until they bind. Make into burger patties and leave in the fridge to rest for 20 minutes or so before cooking them. You can grill them, BBQ them or shallow fry them- whatever takes your fancy. Serve with some feta cheese crumbled on top, or crème fraîche, with salad or some roasted sweet potato fries.

Courgette Cake

This is a super simple cake that you can whip up really quickly. It freezes well and is a very popular afternoon tea treat in my house. It is the EASIEST cake you'll ever make as the courgette melts into the batter making it a lovely moist cake that will keep for a couple of days. I especially love this cake as it doesn't require any accoutrements, no need for cream, icing, or butter- it tastes delicious all on its own!

110g or 1 cup grated courgette (roughly 1 courgette/zucchini)

175g  or 1 cup caster sugar

112ml or half a cup sunflower oil

2 small eggs

1/2 vanilla pod, scraped of seeds, or 1/2 tsp vanilla essence

165g, or 1 & 1/4 cup self-raising flour

¼ tsp baking powder

1/2 tsp cinnamon powder

1/2 tsp baking soda

½ tsp salt

Method

Pre-heat your oven to 160C/320F/gas mark 5. Grease and line a loaf tin with baking parchment.

In a mixing bowl, beat together the grated courgette, sugar, oil, eggs and vanilla. 

Sift the flour, baking powder, cinnamon, baking soda and salt into the wet mixture.

Pour mixture into the loaf tin. Bake for one hour, or until a skewer comes out clean when inserted into the middle of the cake.

Leave to cool and turn out.

If you want to make things a little more interesting (and indulgent!) you can add a delicious topping and centre. Simply split the cake in two and spread half the following into the middle, with the rest going on top. Add a few berries to finish:

For the centre and topping

250g (9 oz) tub mascarpone cheese

2-3 teaspoons vanilla extract

2 tablespoons icing sugar, sifted

250g of whipped cream

Berries for garnishing