Monday, 15 February 2016

Sweet Potato Cottage Pie

Who doesn't love a bit of oh-so-creamy sweet potato mash and deliciously stewed beef?! The perfect cure to warming and nourishing your belly when it's freeeezing outside. Hang on in there - Spring is around the corner. Well here's hoping.....

Filling:
500g Beef Mince
500ml Beef Stock
1 Brown Onion, diced
1 Carrot, diced
1 Garlic, finely chopped
1 tablespoon Olive Oil
1 tablespoon Tomato Puree
1 tablespoon Oregano

Mash:
600g Sweet Potatoes; washed, peeled and chopped in chunks
100ml Milk
15g Butter
Salt and Pepper to season


    1. 1. Heat oven to 220oC.
      2. Heat a large saucepan and fry the mince until browned. Once it has cooked- set aside and add oil to saucepan. Add the vegetables and cook on a gentle heat until soft, for about 10 mins. 
      3. Add the garlic, flour and tomato purée, increasing the heat and cook for 2 minutes, then return the beef to the pan. 
      4. Add the stock and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. 
      5. Check after about 30 mins and add a little more stock if beginning to dry out. Season well. 
      6. Meanwhile, peel the potatoes and begin making the mash topping. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender for 20 minutes.
      7. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk and butter. Season with salt and pepper to taste.
      8. Spoon meat into ovenproof dish and top with mash to cover. 
      9. Cook in the oven for 25-30 mins, or until the topping is golden. 


Sunday, 7 February 2016

Greek Yoghurt Wholegrain Pancakes with Blueberry Chia Jam

These pancakes are so flipping gooood. Nutritional info: fantastic release of energy because of the wholegrain flour, sweetened with natural sugars thanks to the maple syrup, as well as a great source of vitamin B12 because of the eggs, yoghurt and butter. 

But oh please....like the nutritional crepe will entice you to eat them. 

You are only a few minutes away from pancake heaven with this recipe. They take hardly any time to prepare and serve. Funny enough, they don't take much longer to eat because they're so incredibly more-ish. As well, don't start me on the toppings- these go with anything. Blueberries, more yoghurt, nut butter, nutella, whatever your heart desires! 

Isn't Pancake Day just the best? 

Makes 8 pancakes || Serves 2

100g Wholegrain flour
100ml Milk (whatever you prefer; cow/ almond/ oat etc.)
90g Full-Fat Greek Yoghurt (preferably the brand 'Fage'; it's the proper stuff)
2 tablespoons Maple Syrup
15g Melted Salted Butter
1 teaspoon Baking Powder
2 Free Range Eggs
1/2 teaspoon of Vanilla Extract
1/4 teaspoon of Salt
  1. Sift the flour into a mixing bowl. Some will not be able to sift through, so once you've sifted as much as possible, just tip the remaining grains into the bowl. This may seem pointless but it will result in a much fluffier texture rather than grainy. 
  2. Then mix in the rest of the ingredients and whisk together.
  3. Heat the frying pan on low heat with a little butter.
  4. Once the pan has heated up, add dollops of the mixture. Once air bubbles begin to appear on the surface of the pancake and flip over using a fish slice. 
  5. Allow the other side to become golden-brown also.
  6. Once both sides have been cooked, remove the pancake and place on a cooling rack.
Blueberry Chia Jam || Makes a small jar

150g Frozen Blueberries
2 tablespoons Water
1 tablespoon Honey
1 tablespoon Chia Seeds
1 teaspoon Lemon Juice
1/2 teaspoon Vanilla Essence
  1. Heat blueberries, water and honey for 5 minutes in a small saucepan.
  2. Remove from the heat and allow to cool slightly for 5 minutes.
  3. Add lemon juice, vanilla essence and chia seeds to blender/nutri-bullet style smoothie blender.
  4. Then add in blueberry mixture and blend until smooth. Should only take a couple of seconds.
  5. Transfer into a small jar and store in the fridge for up to a week.



Wednesday, 3 February 2016

Banana Chocolate Oat Bars

Makes 8

200g Rolled Oats
100ml Chocolate Oat Milk (you can use any milk that you'd like; this is just for that 
exxxxtra chocolately-ness)
2 very ripe Bananas
2 tablespoons Nut Butter
1 1/2 tablespoons Raw Cacao Powder
1 tablespoon Honey
1 teaspoon Vanilla Essence
Pinch of Salt
Butter or Coconut Oil for greasing the baking tin

  1. Preheat the oven to 180oC.
  2. In a mixing bowl, mash the bananas with a fork and mix together, alongside the other ingredients (except the butter/coconut oil). 
  3. Line and grease an 8" inch square pan. Spoon in oat mixture.
  4. Bake for 12 minutes. 
  5. Remove from oven and allow to cool. Then cut into bars, and store in an airtight container in the fridge, for up to 5 days.