Potato Salad with Avocado Dressing

It’s salad weather again! 😀 I made this potato salad a lot last summer but never got round to sharing it here. It is very tasty. Avocado makes a healthy, creamy dressing.

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Ingredients

about 500g potatoes (I used salad potatoes I got in Aldi. I cut them into halves and quarters. You could also use other types of potatoes)

2 spring onions chopped

about a handful of fresh basil chopped

flesh of 1 avocado

juice of 1 lemon

1 tablespoon olive oil

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Step 1: Steam or boil potatoes until soft (about 10 minutes). Allow to cool. 

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Step 2: Put potatoes in salad bowl along with spring onion and basil. 

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Step 3: To make dressing put avocado, lemon juice and olive oil in nutri bullet (or alternative blender). Blend until smooth. 

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Step 4: Pour dressing over salad. Mix everything together. 

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Step 5: Enjoy this salad as part of your lunch or dinner. 

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Blackbean and Avocado Quesadillas

I tried out this new quesadillas recipe today. Quesadillas make an easy, healthy, tasty lunch or dinner. I personally prefer my black bean and sweet potato quesadillas but this isn’t bad. Avocado gives the quesadillas an interesting taste and texture. Please let me know what you think of my recipes if you try them.

Avocado Tip: This morning my avocado was not yet ripe enough. I put it in a paper bag with a banana to speed up the ripening process. It worked! My avocado was ripe in time for dinner. 😀

 

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Ingredients

2 Tortilla wraps

1 tin black beans

flesh of 1 avocado

half a teaspoon cumin

half a teaspoon coriander

half a teaspoon paprika

1-2 handfuls spinach

 

Note: You could also use other spices such as chili or garam masala. 

 

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Step 1: Rinse and drain black beans. Put in mixing bowl along with avocado. Mash with potato masher or fork. 

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Step 2: Add in spices and mix well. 

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Step 3: Place 1 tortilla wrap on baking tray lined with parchment paper. Spread black bean and avocado mixture on top. 

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Step 4: Next put spinach on top of black bean and avocado mixture. 

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Step 5: Finally place 2nd tortilla on top. Bake in oven preheated to 180 c for about 10 minutes. 

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Step 6: Cut into quarters and enjoy as part of your lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day. 

Chunky Vegetable Pasta Sauce

A simple, tasty pasta sauce recipe.

I had this sauce with lentil pasta. Lentil pasta is really tasty and is very high in protein. I recommend using it if you can get it. If not, you can use another type of pasta.

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion finely chopped

3-4 cloves garlic finely chopped

1 carrot peeled and finely chopped

1 pepper finely chopped (I used a red pepper but you can use any colour pepper)

half a courgette finely chopped

1 tin chopped tomatoes

1 teaspoon dried mixed herbs (oregano, basil, etc.)

about a handful of chopped fresh basil

 

This recipe makes 2 servings

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Step 1: Heat olive oil in a saucepan and cook onion and garlic for 2-3 minutes. 

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Step 2: Add in carrot, pepper and courgette and cook for another 2-3 minutes. 

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Step 3: Add in chopped tomatoes and dried mixed herbs. Stir well. Bring to boil, then simmer for about 30 minutes. 

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Step 4: Stir in fresh basil. 

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Step 5: Serve sauce in a bowl with pasta. You can add some cheese if you like. If you have some sauce leftover you can put it in the fridge and reheat it the next day. 

Pear Soup for Sore Throat

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My throat was a bit sore so I made this pear soup. According to Chinese medicine pears are good for the throat. They are supposed to get rid of excess heat in the body or something.

To make the soup I just chopped up some pears and put them in a pot with some water and boiled for about 15 minutes. I added some ginger and honey.

After eating this soup my throat felt much better. I highly recommend trying this if you have a sore throat.

Mixed Bean Tagine

The variety of beans and vegetables in this dish make it very colourful and nutritious.

This recipe might seem very time-consuming because you have to soak the beans in advance and then it takes about an hour to cook but it’s not so bad really. You can leave the beans to soak in the morning, then they will be ready to use by lunch or dinner. Once you have everything prepared you can leave the tagine cook away itself for an hour while you do other things.

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Ingredients

1 tablespoon olive oil

1 onion chopped

3-4 cloves garlic chopped

some fresh ginger chopped

1-2 teaspoons garam masala

half a teaspoon ground turmeric

200g dried mixed beans (I bough a packet of dried mixed beans in the shop. It contains aduki beans, butterbeans, haricot beans, pinto beans, black turtle beans and chickpeas. Use whatever beans you have available. )

3 carrots peeled and chopped

1 red pepper chopped

1 yellow pepper chopped

about 100g fine beans chopped

1 bottle of tomato passata (My bottle contains 690g)

about 100ml water

 

This recipe makes 4 servings 

 

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Step 1: Soak the dried beans in water for at least 4 hours. They will double in size. 

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Step 2: Heat olive oil in a big pot. Cook onion, garlic and ginger for 2-3 minutes. 

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Step 3: Add in garam masala and turmeric. Cook for another 1-2 minutes. 

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Step 4: Add in vegetables and beans. Stir well. 

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Step 5: Add in passata and water. Stir well again. Bring to the boil, then simmer for about 1 hour. 

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Step 6: Enjoy this tagine for lunch or dinner. I had it with couscous. You could also have it with rice or quinoa. If you have some leftover put it in the fridge and reheat it the next day. 

Quinoa, Chickpea and Potato Stew

An easy, tasty, one-pot meal that’s high in protein. Perfect for a cold day!

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Ingredients

1 tablespoon olive oil (or alternative cooking oil)

1 onion chopped

3-4 cloves garlic chopped

some fresh ginger chopped

2-3 potatoes peeled and chopped

half a cup quinoa

1 tin chickpeas rinsed and drained

1 tin chopped tomatoes

2 cups water

1 teaspoon dried mixed herbs (oregano, basil, etc.)

about 4 handfuls of spinach and/ or kale (I used a mixture of baby spinach and baby kale. Use whatever you have available)

 

This recipe makes about 3 servings

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Step 1: Heat olive oil in a big pot and cook onion, garlic and ginger for 3-4 minutes. 

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Step 2: Add in potatoes, quinoa, chickpeas, chopped tomatoes, water and dried mixed herbs. Stir well. Bring to the boil, then simmer for about 25 minutes. 

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Step 3: Stir in spinach and/or kale. 

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Step 4: Enjoy this stew for lunch or dinner. If you have some leftover you can put it in the fridge and reheat it the next day.