Saturday, 13 April 2019

Roast vegies & giant cous-cous med style

Every Sunday evening I create a menu for the following week, I then make a shopping list making sure I have all ingredients in the kitchen so I don't need to go shopping mid week. Sounds very straight forward and easy ?! The shopping happens on Monday morning but some days it takes me long time to complete it as I tend to turn my nose up on some of the produce. I than storm out of my first choice supermarket only to end up on my nearest high street where I have more choice of small shops, supermarkets and even green grocer. I admire those people with ability to do online grocery shopping and be happy with it. Anyway ...

Comes mid week I change the menu and we all end up eating something like this beautiful dish full of flavours. Some of my family will ask for bread, tin of sardines or glass of drinking yogurt, the youngest one always ask for baked beans and why not :)) 


1 aubergine
1 or 2 courgettes
1 or 2 peppers
Handful of small tomatoes
Any odd potato
Wholewheat giant cous cous
 Feta cheese
Pumpkin seeds
Olive oil

Slice the aubergine, courgette, peppers and potatoes.  Season with little salt and pepper, rub some olive oil into and place it onto a baking tray covered with baking paper. Roast the veggies on 190 C for 20 min. Add the tomatoes and roast for further 10 minutes.
In the meantime cook the cous cous according to the package.
Serve the veggies with the cous cous adding some parsley, olives and seeds.
For non vegan option add some feta cheese.

Note: whatever vegetables and fruit I bring home I soak it into cold water mixed with cider vinegar. It kills the pesticides !!!

I share this post with eat your greens hosted by VegHog

Monday, 8 April 2019

Broc-bites 🥦

My daughter and I made these super yummy mini scones. She’s been showing some interest for cooking and half terms are perfect time for baking and cooking ...
Recipe inspired by Simplicious I quit sugar by Sarah Wilson 

I used:
350g broccoli, cooked and chopped
150g cheese
3 eggs
125g flour of your choice
1tsp baking powder

Mix all ingredients together make sure the broccoli is not hot when you add it to the egg mixture.
Using your hands form around 16 round scones and place them on a baking tray .
Bake for 20 minutes on 180 C

Needless to say they’ve been hoovered  by the boys within ten minutes 😀