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Look no further. These delicious baked beans will have you throwing away your can opener for good.  (Serves 4)
Ingredients: 150-200g dried haricot(navy) beans, soaked in cold water overnight 1/4 cup (125ml) olive oil 1 onion, thinly sliced 2-4 cloves garlic, minced 1/2 tsp ground allspice 1/2 tsp ground cumin 1-2 tsp smoked paprika 1 bay leaf Brown sugar or maple syrup to taste - anywhere from 2 tsp to 1 tbs 1 tbs balsamic vinegar 1 x 400g can diced tomatoes 200ml of the reserved soaking water Method: Drain the beans (reserve the soaking liquid for a later step)and transfer to a saucepan. Cover with water and bring to the boil, then simmer for 45 minutes to 1 hour until tender. Drain. Meanwhile, heat the oil in a heavy based pot over a low heat, add onion and cook, stirring, for 5 mins or until onion starts to turn transparent. Increase heat to medium and add the garlic, spices, and a pinch of salt and pepper, and cook, stirring constantly, for 3 mins. Add the sugar/syrup and vinegar, stir well for 1 min. Now add the tinned tomatoes and half a can/200ml of the water you soaked your beans in, increase heat to high and bring to the boil. Reduce heat to medium-low and add the drained beans. Cook for 15-20 minutes until the sauce has slightly reduced. Adjust seasoning and serve with toast. PIMP MY RECIPE For a TexMex take, use pinto or black turtle beans instead of navy, and add a good glug of chipotle sauce in step 5. Serve with sliced jalapenos, coriander, a lime wedge and warmed tortillas. Add bacon if you like! During step 2, while you're sauteeing the onions add 3 or 4 rashers of diced bacon Boozy Beans anyone? Add a measure or 2 of bourbon in step 4. It's insanely good!
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Have you noticed over the last week that the mornings have become a little milder? That the 7am sprint to the shower isn't as chilly or savage? Spring is almost in reach! As the weather starts to warm up we often feel like a lighter breakfast that still delivers the same warmth and comfort as a bowl of oats. Enter Rolled Rice Flakes. Quick to prepare, nutritious, gluten free and soothingly delicious, they're the perfect breakfast in a bowl, hot or cold - and we're going to walk you through both!  CHILLED OVERNIGHT RICE PORRIDGE
Ingredients: 1/2 cup rice flakes ½ milk of your choosing 1-2 tsp honey or maple syrup Method: Combine ingredients in a jar or bowl, cover, pop it in the fridge. The next morning your rice porridge is ready to eat! FOR A WARM BOWL OF RICE PORRIDGE Ingredients: 1/2 cup rice flakes 1 cup milk of your choosing 1-2 tsp honey or maple syrup Method: Add milk and rice flakes to a saucepan, bring to a gentle simmer and cook whilst stirring for 5 mins. Add sweetener of your choice and serve. (You can also take the overnight chilled porridge and quickly warm it for a minute or two on stove.) PIMP MY RECIPE: Try adding the following to your warm or cold rice porridge: Flaked almonds, currants & hemp seeds Fresh berries and flaked coconut Sliced banana and walnut pieces Grated apple and cinnamon Cocoa powder or nibs and vanilla extract  Popcorn has to be the most underrated treat around, and these recipes are all about taking popcorn to the next level.
TIKKA MASALA POPCORN Ingredients: 1 dessertspoon of olive oil or melted butter 2 tsp salt 2 tsp ground cumin 1 tsp paprika 1/4 tsp cinnamon 1/4 tsp ground coriander 1/4 tsp turmeric 1/4 tsp ground pepper Method: In a large bowl, combine all the spices. When the popcorn is just popped, pour it over the spice mix, then tumble it about in the bowl to coat the popcorn. SWEET CHAI POPCORN This one is the perfect use for the fine, powdery spices at the bottom of your chai tin. Ingredients: 1 dessertspoon chai tea 1 tbl butter, ghee or your favourite cooking oil 2 tsp honey or sugar Pinch salt Method: In a small saucepan gently heat butter or oil with chai tea and honey or brown sugar. When its just hot, let it sit for a few minutes to let the chai flavours infuse, before pouring it over some freshly popped corn and mixing through. Sprinkle a pinch of salt over if desired. PIMP MY RECIPE: What other flavours do you like to spice up your popcorn? Mexican seasoning, cinnamon sugar, spicy chilli? Go crazy, and please share your popcorn adventures in the comments below! This no bake, no fuss treat is my weapon of choice when the afternoon or late night sugar cravings hit. Keep it in your freezer, and always be ready to slay the cravings beast!  Ingredients:
2 tbl maple syrup* 1/2 cup hulled or unhulled tahini 2 tbl raw cacao or alkalised cocoa powder 2 tbl coconut oil, melted 1 tsp vanilla essence Method: Simply stir all ingredients together in a bowl. If the mixture feels too thick, add a tiny splash of water. Pour into in a lined container, or in silicone ice cube trays sprayed with a bit of oil. Its a blissfully thick and fudgy consistency so you'll need to press the mixture into corners, nooks and crannies. Pop in the freezer. They will be ready to eat in an hour. Cut into squares (or if you've used silicone molds, just pop them out). Scoff a couple then return the rest to the freezer in an airtight container. This fudge, like most raw, wholefood treats, needs to be kept in the freezer. They can be kept for up to 6 weeks. *use any sweetener you fancy: maple syrup, honey, rice syrup, even a handful of mashed dates PIMP MY RECIPE: You can add any flavours you like to the mix: A shot of coffee, some mint essence, orange zest & cardamom...go crazy! You can also sprinkle things on top. I like using cacao nibs and sea salt flakes. My 12yo heard about this most excellent recipe, which produces a stack of warm, fluffy flatbread in the same time it takes to cook a pot of rice. I often hand this job entirely to the 12yo to do. I just swoop in at the 11th hour to supervise the frying bit.  Ingredients: 1 cup self raising flour (regular or gluten free)* ½ cup Greek yoghurt (coconut yoghurt and sour cream work also) Pinch salt (optional) Method: In a large mixing bowl, combine all ingredients and mix until combined - no kneading necessary! My kids like to use their hands for the mixing bit. Now look smugly at the big ball of dough you've made, and give it a pat :) Lightly flour a cutting board or kitchen surface. Sprinkle a little extra flour on the ball of dough, and transfer onto the floured surface. Press the ball of dough into a disc and cut into 6 even(ish) pieces. Use a rolling pin or an empty glass bottle to flatten each piece of dough til they're about 1cm thick and vaguely oblong or round. Heat a large, preferably non-stick frypan on medium heat. When hot, place a piece of naan in the dry pan and cook for about 2 minutes, before flipping and cooking for another minute. If desired, brush the tops of the naan bread with melted ghee, butter or oil. *If you don’t have self raising flour, the maths for making your own is pretty user friendly: 1 tsp baking powder to 1 cup plain flour. WAIT, WHAT DO I DO WITH THE LEFTOVERS? If you have leftover naan (lol, I've never experienced this phenomenon but you never know) you can refrigerate it or freeze it for later. Place the wrapped, sealed naan in the fridge or freezer, where they'll keep beautifully for 3 days in the fridge or 6 months in the freezer. To reheat, pop it in a dry, moderately hot pan (or sandwich press!) for a minute or 2 on each side. No need to defrost before reheating. PIMP MY RECIPE: Garlic Naan For Garlic Naan, drizzle cooked naan with garlic oil, or if using fresh garlic do the following: Fry the first side, flip it over and brush lightly with olive oil and sprinkle with about 1/4 tsp freshly minced garlic. Flip the garlic side of the naan onto the cooking surface for about 15 seconds (just until the garlic adheres to the naan. You don't want to burn the garlic.) Peshwari Naan When mixing your dough, add a handful of sultanas or raisins, some dessicated coconut and flaked almonds. Herb Naan Drizzle cooked naan with a little olive oil and chopped herbs, like coriander, mint and parsley. |
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