Spinach and Kale with Chickpeas and Fried Egg

Chickpeas and Fried Eggs

Meatless Monday is something I’m trying to get in the habit of, as I feel that Phillip and I eat a little too much meat. For dinner this week, I whipped up a spinach and kale chickpea stew, which was topped with a fried egg.

I’m not a usually fan of chickpeas, but this meal? It was fucking amazing – so much so, that I had leftovers for lunch on Tuesday (minus the egg, because I really couldn’t be stuffed frying an egg and then washing the pan out afterward).

Today, I wanted to share the recipe with you guys, if you decide to make it, let me know what you thought.

Chickpeas and Fried Eggs
Spinach and Kale with Chickpeas and Fried Eggs
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Chickpeas and Fried Eggs
Spinach and Kale with Chickpeas and Fried Eggs
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 - 60 minutes
Ingredients
Servings: people
Instructions
  1. Heat 1 Tbsp. oil in a large pot over medium heat. Add 1 of the minced garlic cloves and stir until it begins to brown. Add the spinach and kale, coat in garlic and cook until wilted. Transfer to a bowl and set aside.
  2. In the same pot heat 2 Tbsp of oil and add the remaining garlic cloves and the onion. Cook until the onion is translucent then add the spices and stir to coat the onion.
  3. Add tomato and chickpeas; stir to coat and then bring the tomato juice to a simmer and allow the juice to reduce a little. At this stage, you can add a little salt and pepper to season, if you would like.
  4. Add the vegetable stock, and simmer for around 25 - 30 minutes. Mash a few chickpeas with a potato masher during this time and cook until the sauce is thickened. Fold in the spinach and kale,
  5. Add a little oil to a frying pan and heat until it begins to shimmer. Crack 2 eggs into the pan (make sure the oil is hot, i cracked my eggs prematurely and they got stuck to the pan) and using a large spoon, baste whites with oil until they have set and the edges are crunchy and golden brown.
  6. To serve spoon chickpea stew into bowls and top with a fried egg.
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Spiced Prawn Tacos

spiced prawn tacos

Today, I’m going to share a recipe for spiced prawn tacos with you, I feel I need to start this post off by saying that when I first saw this combo of spices and prawns, I wasn’t expecting great things (cinnamon and prawns, what the hell?!)

To be honest, I thought there was no way it was going to work, and my first thought was that it was going to taste like shit…

I’ll pretty much try anything though, so pushing my doubt aside, I decided to give it shot. I’m glad I did, because holy crap, these tacos were fantastic (I actually ended making bigger batch of the spice mix, so I’ve always got some on hand)

If you make these – I hope you enjoy them, and if you do, let me know what you thought of the spice/prawn combo.

Spiced Prawn Tacos
Print Recipe
A recipe for spiced prawn tacos, using cinnamon, cardamom and ginger; this recipe spicy, a little salty and would be great paired with a beer.
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Spiced Prawn Tacos
Print Recipe
A recipe for spiced prawn tacos, using cinnamon, cardamom and ginger; this recipe spicy, a little salty and would be great paired with a beer.
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Ingredients
Taco Filling
Spice Mix
Servings: corn tortillas
Instructions
  1. In a small container, combine the spices and set aside. Then chop the prawns, place in a small bowl and cover in as much of the spice mix as you would like (it's completely up to you)
  2. Add a glug of oil and the onions to a frying pan. Cook on a medium high heat stirring occasionally until the onions start to sizzle a little. Add the tomatoes and continue cooking until onions are translucent.
  3. Add the prawns to the pan, stirring occasionally until thooked through. Remove from the heat and serve tacos with guacamole, coriander and sour cream.
Recipe Notes
  • When adding the tomatoes, add some chives or spring onions to add some more flavour.
  • We use corn tortillas, and steam them in non-stick pan without using oil (if you want yours a little crispier, you can fry them in oil until soft)
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Comfort Food – Gluten Free Mac and Cheese

gluten free mac and cheese

Hey guys! it’s been a while since I last posted a recipe on here for you, and so today I thought that I would to share a meal with you that we’ve been eating quite a bit lately: gluten free mac and cheese.

We’re heading into winter in New Zealand and it’s getting a little chilly, and I find mac and cheese incredibly comforting when it’s cold and gloomy out; I don’t know what it is, but you really can’t beat melted cheesy, carby goodness when the weather it’s shitty outside (yes, I know I’m lactose intolerant..)

gluten free mac and cheese
Gluten Free Mac and Cheese
Print Recipe
Cheesy, carby goodness to feed the soul on those cold gloomy days.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
gluten free mac and cheese
Gluten Free Mac and Cheese
Print Recipe
Cheesy, carby goodness to feed the soul on those cold gloomy days.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
Ingredients
Mac & Cheese
Cheese Sauce
Servings: people
Instructions
  1. Preheat your oven to 200 degrees Celsius. Fill a saucepan with water, and bring to the boil. Once boiling, add the pasta and cook until just tender (about 5 - 6 minutes), stirring occasionally. Once cooked, drain and set aside (if you want, drizzle with oil, so the pasta doesn't stick).
  2. Heat oil in a frying pan on medium heat, and fry the onions and garlic until soft. Set aside
  3. In a large saucepan, melt the butter on a low - medium heat, then add the cornflour and paprika (feel free to use nutmeg instead of paprika, it works amazingly well), stirring until caramelised (around 2 - 3 minutes). Remove from the heat and add in the mustard and stock powder, gradually pour in the milk, whisking continuously until smooth.
  4. Return the pot to the heat and bring to a simmer, whisking until thickened. Stir through half the cheese and whisk until smooth. Remove from the heat and set aside
  5. Add the pasta and onion to the cheese sauce, and stir until well combined. Pour everything into a large baking dish, and combine the panko with the remaining cheese and sprinkle over the pasta. Bake for 15 - 29 minutes, or until the topping is golden and crispy.
Recipe Notes
  • Feel free to add ham or bacon into the mac and cheese when combining everything in the pot. We usually add about 250 grams of ham, and it's amazing.
  • I tend to eyeball the amount of cheese I use for this recipe, it turns out I use way more than a cup - I probably use closer to three or four.... Hey. I love cheese.
  • This recipe covers dinner for about two days for us, although it would probably last longer/serve more people if we also had it with a salad on the side.
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Nonna’s Meatballs (made gluten free)

nonna's meatballs

Today’s post is a recipe for Nonna’s meatballs; I was given this recipe a while ago, but never got around to making it until recently – gluten free meatballs are hard! I first tried making gf meatballs when Phillip and I first dating and they fell apart, I don’t take food failures very well, so I just never tried again (until now, obviously)

This time, we used panko crumbs instead of  breadcrumbs and they were great! The meatballs held together really well, and they were delicious (I’m sure they would be just as good if you used them with regular bread crumbs).

Anyway, enough babbling, here is the recipe I used:

Nonna's Meatballs
Nonna's Meatballs (made gluten free)
Print Recipe
Nonna's Meatballs (made gluten free). We used panko crumbs instead of breadcrumbs and they turned out really well.
Servings
50 small meatballs
Servings
50 small meatballs
Nonna's Meatballs
Nonna's Meatballs (made gluten free)
Print Recipe
Nonna's Meatballs (made gluten free). We used panko crumbs instead of breadcrumbs and they turned out really well.
Servings
50 small meatballs
Servings
50 small meatballs
Ingredients
Meatballs
Sauce
Servings: small meatballs
Instructions
  1. rub the mince, garlic, eggs and parsley together and form little balls, and then roll the balls in the breadcrumbs.
  2. in a frying pan, brown the meatballs in olive oil, once browned put on a plate lined with paper towels to drain.
Tomato Sauce
  1. Put all the ingredients into a large pot and simmer over a low heat
  2. add the meatballs and cook for about 20 - 30 minutes
  3. if the sauce is too thin, add some more tomato puree
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Homemade Cashew Milk

homemade cashew milk

A few years ago, I posted a recipe for homemade almond milk; and as much as I wanted to try making other nut milks, I stopped. Lately though, I’ve been getting into the swing of things again, and wanted to share the recipe for the latest milk I’ve been making – homemade cashew milk.

I’ve made about three batches of this stuff, and it is so good. I found it way too watery at first and ended up buying a bag of lecithin and used 1/4 of teaspoon in the last of milk I made –  it worked wonderfully (it also made the pulp really  malleable, kind of like playdough, and like a child, I couldn’t stop playing with it.

I’m definitely going to try to make more nut milks; I said this last time I posted a recipe, but I have a few ideas I want to try this time (strawberry flavoured nut milk sounds good right?), and if they work out I’ll have awesome recipes to share, and if they don’t I’ll have awesome stories I guess.

homemade cashew milk
Homemade Cashew Milk
Print Recipe
A recipe for unsweetened cashew milk. If you would like to sweeten it, you could add maple syrup, honey,, black strap molasses (whatever you want to really). Also feel free to add vanilla if you would like,
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
homemade cashew milk
Homemade Cashew Milk
Print Recipe
A recipe for unsweetened cashew milk. If you would like to sweeten it, you could add maple syrup, honey,, black strap molasses (whatever you want to really). Also feel free to add vanilla if you would like,
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Servings Prep Time
1 litre 1 - 5 hours
Passive Time
20 - 30 minutes
Ingredients
Servings: litre
Instructions
  1. Put the cashews in a large bowl and cover with water, place in the fridge and leave to soak for at least an hour (longer is best, and I usually leave them in overnight)
    Homemade Cashew Milk
  2. Rinse cashews, and then place in the blender, add two cups of water and blitz until cashews are obliterated.
  3. Add remaining water and blitz again, then strain through a mesh sieve lined with muslin (I have recently found out nut milk bags are thing, so if you have one of those, that will be fine).
  4. Put milk into airtight bottle and store in fridge - this will probably keep for 3 - 4 days.
Recipe Notes

The creaminess of this milk depends on the amount of water you use. If you like your cashew milk creamier, uses less milk. While this recipe calls for four cups of water, I usually use about three.

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