Chipotle Veggie Burger
This may well be my most favourite veggie burger ever.
It actually came about by accident as I had forgotten to get an ingredient for my planned burgers. It was a case of Ready Steady Cook…as I scoured the cupboard and fridge with an hour to go before lunch service.
Everything that goes to make up this veggie burger you could possibly have already in your kitchen and it take only about 15 minutes to rustle these up.
Try them for yourself…I don’t think you will be disappointed.
Parsnip & Apple Soup
This Parsnip & Apple Soup just shouts ‘autumn’ to me. It’s a warming comforting blend of sweetness livened up with spices. Perfect for Halloween or Bonfire parties, or just to take you right through the cold days of autumn and winter.
Baked Egg & Peppers
Baked Eggs and Peppers
This dish is a staple on every Health & Fitness Holiday we have in Andalusia, it’s a firm favourite.
It does take a little prep to create the dish but please don’t let that put you off.
After about 5 minutes of chopping there is just a little occasional stirring to get the peppers to the right consistency. I often make the peppers the night before, spoon them into dishes and then in the fridge over night, then in the morning it’s a quick job to just break in an egg, pop in the over while you make some toast soldiers which are perfect for dipping into the unctuous eggy pepper loveliness.
French Style Leek, Bacon & Chicken “Lenotto”
I love risotto but I’m not so keen on how bloated I can feel after munching my way through a big plate of starch rice.
So at home I often use spelt or barley as a base in place of the rice as they are more filling ( you need/eat less), they are more nutritious (the ancient grains have a higher protein content) while both contain a little gluten I can seem to tolerate this much better than other grains.