Tag: winter

Pumpkin Chia Coconut Parfait

Pumpkin Chia Coconut Parfait

This Pumpkin Chia Coconut Parfait is a delicious solution to busy mornings! Mornings. They’re not what they used to be. Actually, they are. Mornings have always been rushed for me, pre-children I would stay in bed until the last second and guzzle black coffee from 

Butternut Squash Lentil Curry

Butternut Squash Lentil Curry

This butternut squash lentil curry is the perfect antidote to a chilly evening! Hi Friends! Long time no see! Fortunately I come armed with a plethora of excuses as to why this bloggity blog has been so quiet. So back in May we found out 

Banoffee Overnight Oats

Banoffee Overnight Oats

These banoffee overnight oats are inspired by the retro british dessert, and will save you time and stress in the morning!

Banoffee Overnight Oats- Emma's Little Kitchen

To be honest, It took me a while to warm up to the idea of overnight oats, It always felt more satisfying to tuck into a steaming bowl of porridge, or crunchy granola and yoghurt. However, in the last year I’ve become a convert, and the reasons are twofold:

  1. Knowing that breakfast is already ready before I go to bed? I’m pretty sure I sleep better…
  2. BANOFFEE overnight oats

Banoffee Overnight Oats- Emma's Little Kitchen

Yes, as soon as I discovered a recipe that tasted like the retro British dessert, I became hooked on the stuff. This breakfast is packed full of all kinds of lovely, nourishing ingredients- oats, chia seeds, peanut butter, dates, and of course banana! I absolutely love this before an early run or workout, it sticks with me but doesn’t feel heavy, and like I mentioned earlier, its ready and waiting for you when you get up!

Banoffee Overnight Oats- Emma's Little Kitchen

Enjoy!

Banoffee Overnight Oats
 
Prep time
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Author:
Serves: 1
Ingredients
  • ½ cup almond milk (unsweetened vanilla is particularly good in this)
  • 1 tbsp chia seeds (or flax)
  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • ½ cup oats
  • 1 chopped date
  • ½ banana, sliced
Method
  1. Pour almond milk, chia seeds, peanut butter, and maple syrup in a jar, and stir until combined (it doesn't have to be perfect, I quite like getting a peanut buttery bite!)
  2. Add the oats and chopped date, and stir again until all of the oats are submerged in the milk mixture
  3. Put in the fridge overnight to chill and soak
  4. In the morning, add sliced bananas to the jar before devouring!

 

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: 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 

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
 
Prep time
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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!

 

Orange Cranberry Drizzle Muffins for Christmas Morning

Orange Cranberry Drizzle Muffins for Christmas Morning

These orange cranberry drizzle muffins make for the perfect, cosy breakfast on Christmas morning. We often spend so much time planning and perfecting our Christmas lunch menu, that Christmas breakfast can be a bit of an afterthought. But it shouldn’t be, right? We want to 

Peppermint Hot Chocolate (Naturally Sweetened!)

Peppermint Hot Chocolate (Naturally Sweetened!)

Take a few minutes to relax this holiday season with a this naturally sweetened peppermint hot chocolate. Good grief! How on earth did it get to be this close to Christmas? It feels like only yesterday I was hunting for my maternity pants so I 

Sweet Potato Leek Butter Bean Curry

Sweet Potato Leek Butter Bean Curry

This vegan sweet potato leek butterbean curry full of flavor, incredibly easy to make, and will keep you warm all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

Greetings from the chilly climes of West Michigan! We are back in our old stomping grounds to celebrate the wedding of my sister-in-law- and brother-in-law-to-be, and I’ve managed to snag some time to share this gorgeous sweet potato leek butter bean curry with you all.

Sweet Potato Leek Butter Bean Curry-Emma's Little Kitchen

One of my most popular recipes to date has been my roasted sweet potatoes and leeks in coconut curry sauce. It’s still a favourite of mine, but I thought it should get a little makeover to elevate it from side dish to main meal.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

This upgraded recipe is beefed up with some glorious, meaty butter beans, and has some extra oomph from layering in some more spices. The resulting dish is a creamy, aromatic curry to keep you cosy all winter long.

Sweet Potato Leek Butter Bean Curry- Emma's Little Kitchen

Enjoy!

Sweet Potato Leek Butter Bean Curry
 
Prep time
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Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp coconut oil (or olive oil)
  • 1 medium onion, thinly sliced
  • 2 leeks, trimmed and thinly sliced
  • 3 garlic cloves, minced
  • 1 thumb sized piece of ginger, minced
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 2 tsp cumin
  • chilli powder to taste (we have been omitting this to make it baby friendly!)
  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 400ml low sodium vegetable stock
  • 1 tin of coconut cream
  • 1 tin of butter beans (400g)
  • 1tbsp honey or agave
  • juice of 1 small lemon (sub for lime if you wish)
  • small handful of fresh coriander to garnish
  • Rice, quinoa, naan, or whatever you fancy to serve alongside (or eat on its own!)
Method
  1. In a large lidded skillet, heat oil over a medium heat. Add onion, and sauté for about 3 minutes until beginning to soften. Add the leeks, garlic and ginger, and cook for a few minutes more until soft and aromatic.
  2. Stir in the curry powder, turmeric, cumin, and chili powder, and give everything a good toss around the pan.
  3. Add the sweet potatoes, stock, coconut cream,butter beans, honey and lemon juice. Stir to combine, and pop the lid on the pan. Bring to a steady simmer, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are meltingly soft.
  4. Sprinkle coriander over the top of your curry, and serve with whatever grain you fancy.

Notes

Adapted from my roasted sweet potato and leek in coconut curry sauce recipe.

Chickpeas make a great substitute for butter beans if you can’t find them.

Autumn Veg Stew with CousCous

Autumn Veg Stew with CousCous

This Autumn Veg Stew is positively brimming with wholesome root veg, chickpeas and warming spices to keep you bright eyed and bushy tailed through this season of coughs and colds! Hi Pals! How was your weekend? Spooky Scary? Filled with ghosts and ghouls?! I must