Chorizo Frittata

This was an instant hit in our house! Packed with flavour and easy to make it’s a winner. Once cooked you can leave it to cool to room temperature before sealing in a plastic container and storing it in the fridge overnight. Yummy and convenient!

Ingredients

  • 1 tsp olive oil
  • 1 onion
  • 1 red pepper
  • 200g chorizo
  • 6 eggs
  • 50ml milk (I used koko milk)
  • 1 garlic clove
  • 200g potatoes
  • 100g frozen peas
  • 2 tbsp chopped parsley
  • Salt and pepper

Method

  1. Dice the potatoes and boil until cooked through.
  2. Finely chop the onion and red pepper.
  3. Heat the oil in a frying pan and add the onion and red pepper. Fry for 2 minutes, until just softened.
  4. Add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges.
  5. Crack the eggs into a large jug and whisk with the milk, a pinch of salt and black pepper.
  6. Add the finely chopped garlic and cooked potatoes to the chorizo mixture and fry for another 2 minutes whilst gently stirring.
  7. Add the peas and cook for another minute, until the mixture is hot.
  8. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .
  9. Fry without stirring, for 3-4 minutes until the edges begin to set.
  10. Place the pan in the oven at 180 degrees C for 10-15 minutes or until the mixture is firm across the top.
  11. Slide the frittata out of the pan onto a plate and serve.

Slow cooker pumpkin soup

At this time of year most of us will end up with a pumpkin carved by our kids! I love making this yummy pumpkin soup using the flesh scraped out of the pumpkin.

Ingredients

  • 1 onion
  • 3 carrots
  • 2 cloves of garlic
  • 1 bay leaf
  • Flesh from 1 medium pumpkin
  • 2 large potatoes
  • Water (approx 1.5 pints)
  • 1 vegetable stock cube
  • salt and pepper
  • Parsley to garnish

Method

  1. Dice the onion, carrots, pumpkin and potatoes and put into the slow cooker.
  2. Finely chop the garlic and add to the mixture.
  3. Add the bay leaf, stock cube, salt and pepper.
  4. Pour in enough water to cover the mixture and stir well.
  5. Cook on “auto” for approx. 5 hours.
  6. Pick out the bay leaf and blend the soup until smooth.
  7. Sprinkle with chopped fresh parsley and serve.

Vegetable Dal

This is a quick, easy and tasty meal which we all love. The textures and flavours are amazing!

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 onion
  • 2 cloves of garlic
  • Half teaspoon ginger
  • 1 tsp dried coriander
  • ½ tsp turmeric
  • ½ tsp salt
  • 400g tin green lentils
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • 400 ml water
  • Large bunch of fresh spinach

Method

  1. Heat the oil in a pan over a medium heat.
  2. Add the cumin, chilli flakes and chopped onion and fry for 2-3 minutes until the onion has softened.
  3. Add the finely chopped garlic, ginger, dried coriander, turmeric and salt and cook for 1 minute.
  4. Add the lentils, tomatoes, stock cube and water and bring to the boil.
  5. Reduce the heat and simmer for 10–15 minutes.
  6. Stir in the fresh spinach and serve.

Delicious chocolate cake

This is a tasty chocolate cake which isn’t too rich. Tastes delicious and is light and fluffy.

Cake Ingredients

  • 225g dairy free spread (I use vitalite)
  • 225g Caster Sugar
  • 175g free from self Raising Flour
  • 50g cocoa powder
  • 4 eggs
  • 1/2 teaspoon vanilla extract

Icing ingredients

  • 50g dairy free spread (I use vitalite
  • 175g icing sugar
  • 45g cocoa powder
  • 60ml dairy free single cream (I use asda free from)
  • Vermicelli

Method

  1. Preheat the oven to 180 degrees. Grease and line two 8” sandwich tins.
  2. Cream together the butter and sugar before gradually beating in the eggs and vanilla extract.
  3. Fold in the flour and cocoa powder.
  4. Divide the mixture between the two tins and bake for 25 mins until firm to the touch.
  5. Remove from the oven and leave to cool before turning out onto a cooling rack.
  6. To make the icing, place the spread and cream into a bowl. Sieve and stir in the icing sugar and cocoa.
  7. Use the icing mix to sandwich the two sponges together and the remainder can be spread over the top of the cake. Decorate with vermicelli.

Favoloso Amarone, Edinburgh

Eating delicious food in stunning surroundings, what could be better? This beautiful restaurant served us up a delicious meal and catered for our dietary requirements brilliantly. Vegetarian, vegan, gluten free. They have it all! We had free from minestrone soup, lovely pizzas and tasty dairy and gluten free pasta (fusilli al ragu). Well worth checking out if you’re looking for a tasty meal.

Visit Amarone at 13 St Andrew’s Square, Edinburgh, EH2 2AF.

Pizza deliziosa at Mamma’s Pizza, Edinburgh!

Mamma’s pizza was recommended to us by a vegetarian friend. We had a peek at the menu online and saw that they offered gluten free and vegan options so decided we had to give it a try. We were not disappointed! A delicious dairy and gluten free pizza, tasty vegan meatballs with pasta, milk alternatives for a lovely cuppa. Lots of yummy options and all that we ordered was delicious! We even got the name of the vegan cheese they use as it was that tasty! Definitely worth a visit!

Visit Mamma’s at 28 Grassmarket, Edinburgh, EH1 2JU.

Meze Meze, Edinburgh was a-meze-ing!

On a pedestrian walkway in the new town not far from Princes Park we stumbled across this little gem of a restaurant. We ordered the meze platter for 4 people and explained the dietary requirements of our group (one dairy and wheat free, one vegetarian). Shortly after our food arrived, the sheer volume of it was incredible (two table extensions were needed). Each time a dish arrived the waiting staff informed us whether it was free from, vegetarian or contained the allergens/meat. I cannot fault the service. The free from dished included falafel, hummus, chicken drumsticks (made dairy free especially for us), patatas bravas, stuffed vine leaves and gluten free bread. We all enjoyed our fill and there was still lots left over which the restaurant offered to box up for us to take home. A lovely little place, well worth a visit!

Find Meze Meze at 71 Rose Street, Edinburgh, EH2 2NH.

Tomato and basil pasta salad

We’ve found it virtually impossible to find a nice dairy and wheat free pasta salad that is ready made – shops just don’t seem to make or sell them. This recipe makes a delicious pasta salad which can be made and kept in the fridge for a couple of days. Perfect for a sunny day!

Ingredients

  • 500g wheat free pasta (I use Sainsbury’s free from fusilli)
  • 6 fresh tomatoes
  • 4 cloves of garlic
  • Fresh basil (approx 10-15 leaves)
  • 1 tbsp tomato puree
  • Salt and pepper
  • 1 tbsp olive oil

Method

  1. Dice the tomatoes, and finely chop the garlic.
  2. Heat the oil in a saucepan and add the tomatoes, garlic and tomato purée.
  3. Fry whilst stirring for 5 minutes to soften the tomatoes.
  4. Remove from the heat and add the salt, pepper and chopped basil.
  5. Cook the pasta according to package directions, and rinse under cold water before draining.
  6. Mix pasta with tomato mixture until well-combined and then refrigerate.

Jersey crushed potatoes

This delicious side dish adds a bit of extra flavour to your potatoes and is a favourite in our household. Super easy to make and can be varied. My youngest loves it with crispy fried bacon stirred through and my eldest likes a sprinkle of grated cheese on top. To speed up the cooking time I often boil the potatoes the night before so when I get home from work I have a therapeutic smashing session before roasting!

Ingredients

  • 800g jersey royal potatoes
  • 1 bunch spring onions
  • 1/2 teaspoon paprika
  • 3 tbsp olive oil
  • Salt and pepper

Method

  1. Boil the potatoes in a large pan of salted water for 12-15 mins until tender.
  2. Drain , return to the pan and use a masher to smash them up, but don’t fully mash them.
  3. Stir in the pepper and paprika.
  4. Heat the oil in a roasting tin in the oven. Once hot, add the potatoes and toss them in the oil to coat.
  5. Return the tin to the oven and roast for 20 mins.
  6. Remove from the oven and stir in the spring onions.
  7. Return to the oven for 5 mins before serving.

Rosemary and garlic roast

This meal is like a mini roast dinner. Packed with flavour and easy to prepare. I make a chicken breast one for Steve and the girls and a vegan Quorn fillet version for me.

Ingredients

  • 4 chicken breasts (or Quorn fillets)
  • 4 medium potatoes (it’s also delicious with some sweet potatoes added in)
  • 2 tablespoons olive oil
  • 3/4 sprigs of fresh rosemary
  • 4 garlic cloves
  • Salt and pepper

Method

  • Dice the potatoes into large chunks and place in a roasting tin.
  • Lay chicken breasts/Quorn fillets in the tin and drizzle with olive oil.
  • Thinly slice the garlic and sprinkle into the roasting tin along with the leaves from the sprigs if rosemary.
  • Add salt and pepper to taste.
  • Mix/toss to make sure all of the ingredients are coated in the oil and herbs.
  • Roast at 200 degrees for 30 minutes or until potatoes are cooked through and starting to brown.