I am always looking for different ways to cook the most seasonal vegetables. At the moment carrots and parsnips are so plentiful and cheap I’m incorporating them into lots of meals. Even when they are served as a side, you can ring the changes if […]
It’s no secret that we are a pancake loving household – and it’s so easy to be when there are just so many different ways of making them. These Chocolate Protein Pancakes tick a lot of boxes as not only are they utterly delicious but […]
I think the mark of a good recipe is if someone who doesn’t like the main ingredient still loves the finished dish. And give that my peanut-hating husband wolfed down this sauce when I used it in our vegetable and Quorn stir fry, I would say this is a pretty good Peanut Satay Sauce recipe!
It is quick and easy to make – can be thrown together in just 10mins and is so useful to have in the fridge as it can be used for dipping or as a quick stir-fry or coating sauce. It uses actual peanuts, which gives it a lighter consistency to those sauces made with peanut butter. Using the straight forward red skin-on peanuts is brilliant for two reasons. Firstly, it works out a lot cheaper than using a quality, no added ingredients peanut butter, but mainly because you are incorporating those red skins which are packed with natural antioxidants and fibre. Peanut skins contain higher levels of antioxidants than the peanut itself – even more than green tea or red wine. They also contain resveratrol, more famously found in grapes, which has been found to help increase endurance, reduce inflammation, and help protect against heart disease.
Many bought oriental sauces also contain fish sauce, while you can add this to it but it tastes great without it so is a great alternative for anyone with allergies or vegan. I keep this sauce in the fridge and warm it for a dipping sauce with a little bit of water or spoon it into the wok for the last couple of minutes of a stir fry. Add as much or little as you like and you can keep the remaining sauce in the fridge for a few days or freeze it for later.
Peanut Satay Sauce
- 1 tablespoon oil
- 200g peanuts
- 4 shallots, chopped
- 3 cloves garlic, fine grated
- 1 teaspoon chilli flakes
- juice and zest of one lime
- 1 teaspoon maple syrup
- 1 tablespoon dark soy sauce
- 300ml water
- Salt to taste
- Step 1 Heat the oil in a wok and stir fry the peanuts for a couple minutes until they are gently browned.
- Step 2 Remove from the wok and blitz until fine crumb texture in a food processor or Nutribullet.
- Step 3 Fry the shallots and garlic for a couple of minutes in the residual oil for a couple minutes until soft. Add a splash of oil if they are sticking.
- Step 4 Stir in the chilli flakes, maple syrup, soy and water. Add the peanut crumb and bring to the boil and simmer for 5mins until thick.
- Step 5 Add salt to taste.
I have to admit I’m not the biggest fan of a delivery pizza because I’ve discovered you can make a tastier version in the time it takes for the average delivery to come. And not only that the pizza dough and tomato sauce costs […]
There are certain recipes which just kinda stick around for generations. They may get tweaked along the way but in essence they remain the same. That’s the future I predict for this ‘BBQ Bangers’ Sausage Casserole recipe which I enjoyed as a child and my […]
Winter and soup go together hand-in-hand and this Winter Vegetable Soup is a fantastic way of using some of the cheap and plentiful veggies which are so easy to pick up at this time of the year.
This soup is absolutely packed with variety and is a brilliant way of using up odd bits of veg in your fridge. If you don’t have one of the ingredients you can sub in something similar or leave it out completely. This is a very chunky soup, as that’s how we like them, but has a richness thanks to the secret butter beans. By blending the beans with the passata before adding to the pan you create a thicker, creamier texture with a real depth of flavour. It also bumps up the protein levels and is brilliant to add if you have kids who aren’t keen on beans. If you would like a much smoother texture then you could blend the whole soup, but for me the different chunks in every mouthful keeps things interesting.
This Winter Vegetable Soup is also vegan, fat-free and gluten free, it’s delicious on its own or with some bread or even cheese on toast on the side.
Winter Vegetable Soup
- 1 leek
- 250g peeled swede
- 250g peeled celeriac
- 2 carrots
- 1 parsnip
- 1 green pepper
- 150g mushrooms
- 1 tablespoon Marmite
- 500g passata
- 1 drained tin butter beans
- 1.25 litres vegetable stock
- Step 1 Finely slice the leek, wash well and place in a large saucepan with a splash of water and cook with the lid on on a medium heat until soft.
- Step 2 Meanwhile chop all the vegetables into small pieces. They should be evenly sized and allow for a few on a soup spoon at a time!
- Step 3 When the leeks are soft add all the vegetables and vegetable stock.
- Step 4 Blend together the passata and butter beans until smooth then add this to the soup (make sure you include all the sauce stuck to the blade and blender too).
- Step 5 Place the lid on the pan, bring to the boil then simmer, lid on, for 20min.
- Step 6 Check the veggie pieces are all cooked through, the swede and carrots are the best to try as they take a little longer. Cook for another 5mins if the vegetables aren’t soft.
- Step 7 Season the cooked soup with salt and pepper to taste.
My fridge got the once over as part of Bella magazines Diet Special (on sale until 6th Feb) and got the thumbs up! The only improvements suggested were actually in there just obscured by all those leafy greens.
Because as you can see I can’t get enough of the green stuff!
There are certain dishes which really feel like they nourish your soul – and this Vegetable Laksa is one of them. The Malaysian spices and flavours take you to a warmer place and there is something comforting about the creamy but clean soup-sauce. Although this […]