Month: January 2016

Fruit & Nut Breakfast Cookies

Fruit & Nut Breakfast Cookies

These fruit & nut breakfast cookies are healthy, tasty, and easy to make for a convenient breakfast or snack! You know when your little, and you don’t understand why adults, who can do ANYTHING THEY WANT, opt for sensible high fibre breakfasts instead of, say, 

Flourless Chocolate Olive Oil Cake (& 30 pearls of Wisdom!!).

Flourless Chocolate Olive Oil Cake (& 30 pearls of Wisdom!!).

This Flourless Chocolate Olive Oil cake, is dense, rich and absolutely heavenly. Who has two thumbs and turned 30 this week… Yeah, this girl! So in recognition of this daunting, yet happy milestone, I wanted to share 30 pearls of wisdom with you. 30 lessons 

Vegan Haggis

Vegan Haggis

This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper!

Vegan Haggis- Emma's Little Kitchen

Vegan haggis: why?

Honestly, I’m not sure. One minute I was jotting down ideas for recipes to make in January, the next minute I was down a Burns Night– Vegetarian Haggis- Cyber Hole so deep, there was no way out. But if we can move past the randomness, you will see that this has a lot going for it.

Vegan Haggis- Emma's Little Kiitchen

Full of good stuff- Vegetables, pulses, and wholegrains, oh my! This is is so wholesome and nourishing, and incredibly filling to boot!

Flavour- The spices give this vegan haggis a smoky-spicy, salty-sweet flavour, that I find highly addicitve, and very January appropriate.

Obvious reasons– Surely this is preferable to the original, even to meat eaters?!

Vegan Haggis- Emma's Little Kiitchen

So rustle this up with some neeps and tatties, pour yourself a scotch, and enjoy!

Vegan Haggis
 
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This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper!
Author:
Recipe type: Main
Cuisine: British
Serves: 6
Ingredients
  • ⅓ cup green lentils
  • ⅓ cup pearl barley
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 cup mushrooms, finely chopped
  • ½ tsp allspice
  • 1 tsp smoked paprika
  • ¾ cup rolled oats
  • 2 tsp marmite (or vegemite)*
  • 1½ cups vegetable stock
  • 2 tsp molasses
  • generous grind of black pepper
Method
  1. Preheat oven to 350F/175C.
  2. Grease a 500ml (2 cup/ ½ quart) pudding bowl, and set aside.*
  3. Put lentils and barley into a large pot, with enough water to generously cover everything by a few inches. Pop on the lid, and bring to a boil, reduce to simmer for about 30 minutes until the lentils and barely are tender. Keep an eye on it in case you need to add more water. Drain if necessary, and set aside.
  4. Meanwhile, in a large frying pan or skillet, heat the olive oil over a medium heat, Add the onion and carrot, and cook for about 5 minutes until beginning to brown. Stir in the mushrooms, and spices and cook for about 3 more minutes until the mushrooms start releasing their liquid. Next, add the oats, marmite, stock and molasses. Bring the pan to a boil, and reduce to simmer for about ten minutes until the liquid is absorbed and the mixture is thickened. Season generously with black pepper, and stir in the cook lentils and barely.
  5. Tip the mixture into the greased pudding bowl, and cover the top with foil. Bake for 30 minutes, remove the foil and bake for 30 minutes more until the haggis is cooked through and firm. Carefully tip out onto a plate and cut into wedges.

Notes

*I used a pudding bowl for this, but if you don’t have one to hand, you could bake it in a loaf tin instead, or even as individual portions in a muffin tin. If you went the muffin tin route you would need to reduce the cooking time significantly.

Haggis is traditionally served with “Neeps and Tatties“.

Adapted from this recipe.

 

 

Portobello Sandwich with Goat Cheese Pesto Spread

Portobello Sandwich with Goat Cheese Pesto Spread

This quick portobello sandwich with goat cheese pesto spread is as satisfying as it is delicious! Bear with me, for I am not usually this winey. But. A mere two weeks from my marathon, I had four months of perfect training marred by dual afflictions. ITBS 

Roasted Root Salad with Goat Cheese

Roasted Root Salad with Goat Cheese

This roasted root salad with goat cheese is perfect for winter- resolution friendly, with a little oomph! I have always thought that January is unfairly assigned the title of “worst Month”. The reasons are twofold: The worst month is obviously February My Birthday is in 

Dad’s Parsnip Soup

Dad’s Parsnip Soup

My Dad’s easy parsnip soup is my all time favourite!

Parsnip Soup

My Dad’s soup game is deliciously on point, and I feel it would be wrong, nay, CRIMINAL to keep this recipe to myself. Disclaimer: I use the word “recipe” loosely, as Dad is more of a pinch-of-this, splash-of-that kind of man, but I’ve done my best to pin down this little bowl of nirvana for you. Dad is a man of many talents (cyclist extroadinaire, trivia maven, and baby-comedien to name a few), and I always insist he makes this for me when we visit each other. Lets talk about why its so scrummy:

Tomato Paste: This balances out sweet earthiness of the root veg, and gives everything a little zip. I find this lightness a refreshing change from the usual creamy or curried parsnip soups.

Peppercorns: Dad will roughly grind up some black peppercorns and toss them liberally into the pot, so you get this crazy delicious combination of sweet-earthy-nutty-tang and then POW pepper! Sometimes he puts whole peppercorns in… but thats up to you 🙂

Restorative Comfort: What better way to cure yourself from the excesses of the season than a lovely bowl of wholesome parsnip soup? This is so wholesome and good for you, and the perfect antidote to all of those rich desserts and cocktails we allow ourselves over the holidays. This is guaranteed to put the goodness back in!

Parsnip Soup

Enjoy!

Dads Parsnip Soup
 
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Author:
Recipe type: Soup
Serves: 4
Ingredients
  • t tbsp olive oil
  • 1 medium onion
  • 1 leek
  • 4 large parsnips, peeled and chopped
  • 1 tbsp tomato paste
  • 2-3 cups vegetable stock* see notes
  • fresh peppercorns to taste, roughly ground
  • salt to taste
Method
  1. Heat olive in a large pot over medium heat, add the onion and leek, and saute for about 5 minutes until soft and golden
  2. Add the parsnips, tomato paste and stock, and bring the pot to a steady simmer
  3. Cook for about 15-20 minutes until the parsnips are tender and falling apart, then remove from the heat and use a hand blender to achieve your desired soup consistency. I like to keep a few chunks in mine for texture. If you don't have a hand blender, you can use a regular blender or even a potato masher. If your soup looks a little thick, splash in some more stock
  4. Season to taste with salt and some freshly ground peppercorns
  5. Pour into bowls and enjoy!

Notes

The amount of stock you want to use will depend on the size of your parsnips and how thick you like your soup! I like to start conservatively with 2 cups, and then splash in more at the end if its looking a little thick.

This tastes amazing with a swirl of plain yoghurt

This soup freezes very well, so I like to make a big batch and store it for lazy days!