Brigid's Chocolate Pudding

I'm going to nick name this Brigid's Chocolate Pudding because it reminds me so much of this chocolate pudding my Granny (Brigid) used to get. Although i can definitely say that this one is a tad bit healthier i'm sure and doesn't come out of a tetra pack, but its still so delicious and you only need three ingredients and 7 minutes.

I have to stop from using the term instant so much but quick, simple, healthy and ready in minutes is the name of the game isn't it.

Chocolate Pudding
Serves 4

150g good quality chocolate (i used a mix of 62% and 70% from Aldi)
4 tablespoons of milk (Almond, Koko,dairy free, soya - whatever you fancy)
350g Greek Style yoghurt

Melt together the chocolate and the milk gently in the microwave or over a saucepan of simmering water.
When melted allow to stand for a couple of minutes before stirring gently into the yoghurt.
Then last but not least put into serving bowls and set in the fridge for at least 20 minutes.

You wont be disappointed with the result here, thick, creamy and chocolaty.   We have it blueberries, raspberries, or gluten free digestives for a deconstructed chocolate cheesecake and even with granola.. yummy!

Waste not want not - Feta and mozzerella cheese

This is a handy little tip for left over cheese such as feta and mozzerella, These will keep in the fridge for up to three weeks and the flavoured oils are lovely in salads.

Simply cover the cheese with olive oil and stick in a sprig of rosemary, some lemon peel, black pepper and a crushed garlic clove. You could also add in some chilli flakes for some zing. Place in a clean dry jar, seal and store in the fridge.

Roasted beetroot, sweet potato and herby quinoa salad with feta and toasted pine nuts

Continuing on with our beetroot and feta cheese theme this salad is very simple but has all the sweet, salty and sour boxes ticked. you could also replace the sweet potato with butternut squash.

2 medium sized beetroots
1/2 sweet potato

250g quinoa
handful of chopped fresh herbs parsley and dill

2 tablespoons pomegranate molasses
squeeze lemon juice
tablespoon olive oil

crumbled feta
handful toasted pine nuts

Preheat the oven to 200 degrees celcius.

Peel and chop the beetroot and sweet potato into wedges, toss in olive oil and season with salt and pepper. If you fancy a little bit of spice you could add some cayenne pepper to the sweet potatoes.
Roast in the preheated oven until a knife slides in easily.

While the veg is in the oven cook the quinoa according to the packet instructions and toast the pine nuts in a dry pan, keep your eye on them and toss regularly as they burn very easily.

Once everything is ready to assemble simple mix the herbs into the quinoa and place on the plate, next mix the roasted veg with crumbled feta and pile on top of quinoa followed by the toasted pine nuts and finished off with the pomegranate molasses mixed with the squeeze of lemon juice and a tablespoon of olive oil.

Don't underestimate your little ones taste buds, the combination of sweet and sour is actually quite appealing to them. 

A splash of colour for a dreary dismal August Sunday

We were completely fed up with the constant misty drizzle and grey weather today, so we took ourselves down to the market this morning and came back with this colourful loot.

Beetroot, walnut and feta burgers with roasted carrot hummus.
Makes 4 large or 6 medium sized patties.
400g uncooked beetroot
2 shallots
80g parmesan or mature cheddar cheese
100g feta cheese
140g chopped toasted walnuts
3 tablespoons finely chopped mint
150g breadcrumbs
juice of 1/2 lemon

Preheat the oven to 200 degrees celcius.

Begin by peeling and grating the beetroot. Dice the shallots finely and soften gently in olive oil in a preheated pan, add the grated beetroot turn down the heat and cook for around 4 minutes to soften and release their flavour. once softened slightly leave aside to cool a little.

In a medium sized bowl crumble the feta, grate the parmesan and add the walnuts, breadcrumbs, mint and lemon juice. Add the beetroot mix to the bowl and combine well at this point i added about 1/2 a beaten egg just to help it bind. Taste for seasoning, the parmesan and feta will add saltiness so you may just need a good twist of pepper. Shape into patties.

Place on a baking tray lined with baking parchment paper and bake turning over half way through, for approximately 25 minutes.

Roasted carrot hummus
Makes about 300g
200g carrots cut into bite sized pieces
200g tinned chickpeas
1 small clove garlic
2 tablespoons olive oil
juice 1/2 small lemon
1 tablespoon tahini
1/2 teaspoon ground cumin
season to taste

I par boil the carrots first before roasting in a preheated oven (200 degrees celcius) for approximately 15 minutes. Then simply blend all the ingredients together in a blender until a nice smooth consistency is reached. I always add a splash of boiled water if the mixture is a little too stiff.

To go with these burgers i made sweet potato chips roasted in coconut oil and a yoghurt and mint dip. It was all devoured i can tell you all.