If your throat is sore and you’re losing your voice, this is a great little pick me up that is tasty and quick to make.
- Half a lemon
- 1 tbsp Manuka honey
- Cup of boiling hot water
- Boil the kettle
- Cut a lemon in half and remove the seeds
- Squeeze the lemon into a cup and add the manuka honey
- Leave the spoon in the cup and add the hot water
- Stir and add a slice of lemon for garnish
It’s been so long since I posted a recipe! Life has been busy. Travelling around Thailand, the start of a new school term, getting engaged, moving between houses! Manic is an understatement. However, I haven’t forgotten my HUNI vision. I thought I would come back with a little inspiration from my travels around Thailand. It’s a one pot wonder that is incredibly tasty and perfect to come home to after a nice Sunday walk.
This beef stew would easily feed a big family of 8.
- 700g of stewing beef
- 2 tbsp plain flour
- 1 tsp Chinese five spice powder
- 1 tsp ground pepper
- 1 tsp salt
- 1 tbsp garlic powder
- 2 tbsp soy sauce
- 1 tbsp muscavado sugar
- 2 large onions, peeled and roughly chopped
- 1 green chilly
- 1 tsp chilli flakes
- 4 large tomatoes, chopped
- 2 tbsp tomato purée
- 5 carrots
- 2 star anise
- 2 beef stock cubes mixed with 600ml of boiling water
- 450g butternut squash, peeled and cubed with skins on!
- Fresh green herbs to garnish – Basil or corriander
- Combine the beef, flour, spice, salt, pepper, lemongrass, garlic, soy sauce and sugar in a Pyrex casserole dish (one that is suitable to cook on the hob and in the oven). Leave to marinate whilst preparing the vegetables.
- Preheat the oven to 160 degrees.
- Chop up the butternut squash, carrots and tomatoes into chunks (leave the skins on, it’s less hassle and adds more fibre).
- Put the casserole dish on the hob and brown the beef cubes.
- Add the choped onions, chilly, and chilli flakes and fry for a couple of minutes.
- Add the tomatoes, tomato puree, carrots, butternut squash, star anise, beef stock and bring slowly to a rolling simmer.
- Cover the casserole dish and transfer to the oven to cook for 1 hour.
- Stir the stew and return to the oven and cook for a further 30-45 minutes until meat is very tender.
- Once removed from the oven, leave to the casserole to cool down for 5 minutes.
- Serve into big bowls and add some chopped basil leaves or corriander to serve.
This recipe is perfect for 1 person.
- Half a nectarine
- 5 frozen strawberries
- 1 handful of frozen blueberries
- 1 tbsp Greek yogurt
- A squeeze of honey
- A sprinkle of mixed seeds
- Blitz the strawberries, blueberries, and Greek yogurt with a dash of water and a squeeze of honey. The consistency of the smoothie should be quite thick, so be careful how much you put in.
- Pour the smoothie into a bowl. Cut up the nectarine into segments and place them on top.
- Finish it off by sprinkling some mixed seeds.
I’m absolutely loving the healthy convenience food that Aldi has on their shelves at the moment. This recipe will feed 2 people and is suitable for vegetarians. It’s great for lunch or dinner and is very quick and easy to make.
- 2 Spiced cauliflower burgers from Aldi
- 1 packet of frozen spiced Moroccan rice Aldi
- 2 handfuls of your favourite salad leaves
- 8 mixed cherry tomatoes
- Preheat the oven at 180 degrees.
- Cook the cauliflower burgers for 15 minutes or until golden brown.
- Whilst the cauliflower burgers are cooling down, microwave the spiced Moroccan rice for 5 minutes.
- To finish, cut up the cauliflower burgers into bite sized chunks, evenly distribute the rice and spiced cauliflower bites between the bowls, and then plate up some salad leaves with halved cherry tomatoes.
This recipe will cater for 1 person.
- 2 large tbsp Greek yogurt
- Large handful of Cherries (depipped)
- Sprinkle of honey and seed protein granola (from Aldi)
- Small handful of almonds
- Sprinkle of mixed seeds
- Spoon the Greek yogurt into the bowl and then top with the rest of the ingredients. Really tasty, and so easy to make.
This recipe will feed 4 people.
- 4 hake fillets
- 3 small sweet potatoes
- 1 pepper
- 1 large onion
- 3 large tomatoes – chopped
- 1 can of coconut milk
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp ground garlic
- 1/2 tsp chilli flakes
- 4 handfuls of spinach leaves
- Salt and pepper
- Peel and chop the sweet potatoes and then microwave them for 5 minutes to soften them.
- Finely chop up the onion and chop the peppers into chunks.
- Add the onions, pepper and sweet potato to a large saucepan and fry for a few minutes. Then add the chopped tomatoes and spices and let it simmer for 5 minutes.
- Add the coconut milk and Spinach leaves. Season with salt and pepper and then let it and simmer for a further 5 minutes.
- Whilst the curry is simmering, add a small amount of butter to a pan. Season the hake fillet with salt and pepper. Fry the hake for 2-3 minutes on each side.
- To serve, divide up the curry sauce between 4 large bowls and top each portion with a hake fillet.
- Top tip: double the curry sauce recipe and freeze it. Then you can defrost it and add some prawns. Pair it with some pilau rice. Yum!
This recipe serves 1 person.
- 4 eggs
- 5g butter
- Handful of spinach
- Handful of chopped onions
- 3 sundried tomatoes
- 15g extra mature cheddar
- Salt and pepper
- Soften the onions and spinach with the butter in a pan on a medium heat.
- Crack the 4 eggs into the pan, season with salt and pepper and stir it all until all the whites and yolks have mixed together.
- Shred the sundried tomatoes and put them in the pan, along with the grated cheese.
- Leave the omlette to cook on a medium heat. When it has cooked to the point where it is golden brown on the bottom and it is a firm consistency, flip it and cook for a further 2-3 minutes.
- To serve, top with sliced cherry tomatoes and basil leaves.