Rosanna's Kitchen

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Homemade Pot Noodles

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So the Hemsleys are doing it, the Londoner is doing it and they are even at it over at The River Cottage! Donna over at the blog A Cookbook Collection posted her take on the river cottage version over a year ago so I am a little late to this party (as usual)!

homemade pot noodles
Homemade Pot Noodles

Homemade pot noodles are one of those things that I have seen all over pinterest and have been dying to try out for a while. Truth be told while it looks pretty pinterest worthy in a glass jar, this noodle dish is probably better ‘cooked’ in the jar but then dumped out into a bowl where you can get the full benefit of the spicy aroma and more easily get your spoon in to slurp up the broth. I made this three times in one week, it’s salty, spicy, sweet and sour all at once and an ideal lunch as we move into the cooler months. Now I’ve made it and realise how easy it is to throw together I can see this being a regular.

homemade pot noodles
Homemade Pot Noodles

Ingredients wise, the fridge is your oyster, you can throw in whatever you have – this is great to use up excess veg – just be sure to get some leafy greens like cabbage or pak choi and some crunchy veg like carrots, peppers, mange tout or bean sprouts.I used shredded left over roast chicken here but you can use leftover beef or pork just as easily. To keep it veggie friendly I think some black beans could be nice in this in place of the meat.

The whole thing takes 10 minutes to assemble and 3 minutes to ‘cook’ in the boiling water. It definitely benefits from staying overnight in the fridge before adding the hot water and eating, it gives the flavours time to really develop.

homemade pot noodles
Homemade Pot Noodles

Rice vermicelli noodles are going to be a staple in my cupboard I think. 3 minutes in boiling water to a perfectly cooked noodle and wheat free to boot? I’ll take that! So say so long to the old pot noodle (if you’re brave enough to admit that you ever ate one) and hello to fresh, spicy, healthy and cheap homemade pot noodles.

Ingredients for Homemade Pot Noodles

Enough for 2 servings of flavour paste
2 Tsp Sesame Oil
3 Tbsp Soy Sauce (Tamari if gluten free)
1/2 tsp finely chopped ginger
1 Tsp Sriracha or other hot chilli sauce
Juice half a lime
2 cloves garlic
1 Tsp honey

To assemble per jar
50g Instant Vermicelli Noodles
1 Carrot Grated
Handful Cabbage, finely sliced
1 Spring Onion, finely sliced
1 Small Chilli finely sliced
Chicken or Other Meat, as much as you fancy eating
Fresh coriander, mint and basil, roughly chopped (add this to taste but I used about 1 Tbsp chopped coriander leaf and stalk and about half a Tbsp of each of the others)

Suggestions for serving
Add any or all of the following:
More chopped herbs, finely sliced spring onion, finely diced chilli, Tbsp of fish sauce, juice of 1/4 of a lime, chopped salted peanuts.

Method

This really couldn’t be easier to put together. You can double the recipe for the paste, it should keep in the fridge in a sealed container for up to three days. Just mix all the paste ingredients together in a small jar.

Per homemade pot noodle serving you will want to layer as follows in a suitable sized container (kilner jars essential for instagram pics!):
3 Tbsp of paste at the bottom.
Your crunchy veg and green leaves on top of this. This allows the veg to really soak up the flavours of the paste if it sits overnight in the fridge.
On top of this layer your meat, followed by the noodles.
Finally, the chilli, spring onion and chopped herbs.

Seal until you are ready to eat. Then simply boil your kettle, fill the jar, give it a little swish to be sure the paste circulates around the noodles and leave to sit for at least 3 minutes. Add whatever toppings you have and slurp away to your hearts content.

homemade pot noodles

Banoffee Breakfast Pots

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banoffee breakfast pots

I’m sure if I counted, a large portion of the recipes on this blog would be breakfast ones. I think it’s probably my favourite meal of the day, it can be as quick and simple as a bowl of porridge or as leisurely and indulgent as time allows. Mid week I lean towards the quick ones but at the weekends I like to chill out with a nice cup of coffee, something to read and a tasty breakfast.

These banoffee breakfast pots tick the indulgent box taste wise but are a pretty healthy option all the same. Based on my favourite ever dessert (both to make and to eat!) there’s enough sweetness from the dates and banana to taste great while the oats, nuts and yoghurt mean that this is pretty much the best breakfast ever. The cacao nibs are optional but what’s a banoffee without a sprinkling of chocolate?

banoffee breakfast pots
Banoffee Breakfast Pots

You can make the individual components at any time so you have them on hand to throw together quickly. This recipe will serve 4 with a little of the toasted oats and nuts left over to use throughout the week, they’ll keep in an airtight container for up to 7 days. The date paste should be good for 3-4 days also, store in the fridge. It tastes amazing dolloped on regular porridge.

Now if you’re looking to make this more dessert like, layer up the ingredients the same but replace the yoghurt with a mixture of cream cheese, greek yoghurt, sugar and vanilla extract (see this healthy cheese cake recipe as an example) and top with shavings of dark chocolate. Not a dairy free option obviously and not as good as a real banoffee but pretty delicious!

banoffee breakfast pots
Banoffee Breakfast Pots

Ingredients for Banoffee Breakfast Pots

Serves 4
2 Cups Oats
1 Cup Almonds
3 Tbsp Coconut Oil
2 Tbsp Honey or Maple Syrup
1 Cup Dates
250ml Boiling Water
Pinch of Sea Salt
2 Large Bananas
300g Yoghurt (I use Natural Soy Yoghurt)
2 Tbsp Cacao Nibs (optional)

Method

Preheat your oven to 180C(fan). In an ovenproof glass dish, add 2 cups of oats and 1 cup of chopped almonds. Gently melt the coconut oil and honey together and pour over the oats and nuts, stirring until they are coated. Pop in the oven for 30-40 minutes, giving them a stir every 10 mins or so, until they are nicely toasted and golden brown.

Meanwhile soak your dates in the boiling water for about 30 minutes until they are softened. I use Delget Nour dates usually, if you have Medjool you won’t need to soak them for too long. When they are nicely softened add the dates and about half of the soaking water into a food processor and process them until they are a caramel coloured paste. Add a pinch of sea salt to taste.

When your oat mix has cooled add 3-4 heaped tablespoons to the bottom of a serving glass or jam jar. Spoon over a tablespoon of date paste, half a chopped banana, another tablespoon of date paste and top with yoghurt. Sprinkle some cacao nibs on top and dig in!

Pear and Ginger Flapjacks

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pear and ginger flapjacks
Pear and Ginger Flapjacks

Flapjacks are a classic and one of those things you can pretty much throw together without too much concern for the exact measurements, they tend to work out ok whatever you throw into them. My kind of recipe! The flavour combinations are endless and I love these ones with pear and ginger. Try apple and cinnamon, rhubarb and strawberry or banana and blueberry as an alternative. Or go mad altogether and add chocolate chips and chopped hazelnuts.

pear and ginger flapjacks
Try these Pear and Ginger Flapjacks on the go!

These Pear and Ginger flapjacks are full of goodness, most of the sweetness comes from fruit with just 2 tablespoons of maple syrup added. Almond butter and banana take the place of butter and keep the nice and moist. With an extra nutritional boost from the addition of chia seeds you can stuff your face with these babies and feel virtuous at the same time.

These make a great snack on the go or a quick breakfast and can he frozen individually wrapped. Gluten and dairy free, they are also low in sugar but full of protein and will keep you satisfied for a few hours.

pear and ginger flapjacks

Ingredients for Pear and Ginger Flapjacks

250g Oats
2 Tbsp Chia Seeds
1 Medium Ripe Banana, mashed
3 Medium Ripe Pears, mashed
2 Inch Piece Fresh Ginger, finely grated
2 Tbsp Maple Syrup
2 Tbsp Almond Butter
2 Tbsp Coconut Oil

Method

Preheat your oven to 160C (fan). Grease and line an 8*8in baking tray with baking paper.

Add the oats and chia seeds to a mixing bowl. In a small saucepan, gently melt the coconut oil and almond butter over a low heat (or microwave for 30-60 seconds) and stir until they are combined, also adding the maple syrup.

Pour this mixture over the oats and chia seeds and give a quick stir to coat the dry ingredients.

Add the mashed banana, pear and ginger to the same mixing bowl and give it all a good mix until everything is evenly distributed. The mixture should be wet and stick together when pressed.

Pop the mixture into the baking tray, pressing down to ensure it’s tightly packed and even. Place in the oven and back for 50-60 minutes, it should have turned golden on the top.

Leave to cool in the tin and then cut into squares and enjoy!

Carrot Orange and Lentil Soup

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I’ve got a very quick and easy recipe for carrot orange and lentil soup this week, easing my lazy self back in to blogging. I’ve also given the site a bit of a facelift, still a work in progress so please excuse any weird behaviour for the next while!

carrot orange and lentil soup

carrot orange and lentil soup

The change of season always seems to lead to sniffles and a general feeling of being under the weather, here in Cork it wasn’t helped by a week of lovely warm sunshine which, in true Irish fashion, descended back into dark dreary weather before we knew it. As a result I found myself craving soups and stews again instead of the juices and salads of the week before.

This carrot orange and lentil soup packs a major nutritional punch, with plenty of fibre, protein and vitamins to keep you in top shape, ready for that summer sun if it ever returns. It’s quite a hearty soup thanks to addition of red split lentils which bulk it up nicely, it’s a perfect lunch option alone or with some crusty bread.

carrot orange and lentil soup

carrot orange and lentil soup

Ingredients for Carrot Orange and Lentil Soup

Serves 4
2 Tbsp Olive Oil
8 Large Carrots
1 Orange (zested and juiced)
1 Medium Onion
80g (1/2 cup) red split lentils
1 Tsp Ground Cumin
1 Tsp Dried Coriander Leaf
1 Litre Vegetable Stock

To Serve
Natural Yoghurt (I use Alpro Soy as a dairy free option)
Chopped Fresh Coriander
Toasted Cumin Seeds

Method

1. Place a large, heavy bottomed saucepan on a medium heat and gently heat the olive oil, cumin and coriander leaf.
2. Chop the onion and carrot and add to the saucepan, stirring so that it is coated in the oil. Place a lid on for 3-5 mins and allow the onion and carrot to sweat. Be careful not to have the heat high, they shouldn’t brown, just gently heat to bring out the flavour.
3. Add the zest and juice of your orange, the litre of veg stock and the lentils.
4. Allow to simmer for at least 30 minutes until the lentils have softened.
5. You can serve immediately like this or use an immersion blender to blitz the soup until it’s smooth.
6. Serve with yoghurt, chopped coriander and toasted cumin seeds.
Note: To toast the seeds, place a clean, dry frying pan on a medium heat, add the seeds and toss for a couple of minutes until evenly browned.

Flower Sprout Pasta

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Flower Sprout Pasta
Flower Sprout Pasta

You may find yourself asking what on earth is a flower sprout, I know I certainly did when I first laid eyes on these little babies! You can read more about how flower sprouts came be to be here. They are the love child of Kale and Brussels Sprouts and with a heritage like that you can be sure these are little powerhouses of nutrition. Superfood of 2015?!

Flower Sprouts are sometimes referred to as Brusselkale also, though I think the term Flower Sprout is somewhat nicer. First up let me admit that though I know that kale is super good for you it’s something that I find difficult to get into my diet unless it’s thrown into a morning smoothie. I’m not sure what it is about kale, it’s quite tough and I find it difficult to cook. The only recipe I’ve found it works well in for me so far is this curried kale and potato gratin. Given that I no longer eat dairy though I might have to revisit that recipe soon!

Flower Sprout Pasta

Brussel Sprouts on the other hand I have been a huge fan of since I grew out of my childhood fear of them. My favourite way to eat those is boiled until they are almost mush, with a little salt and some ham. I know that’s not the best way to cook them but I could eat a whole bowl of them like that.

Flower Sprouts are the perfect marriage of kale and brussel sprouts, there is a mild but distinctive brussel sprout flavour from them and the kale like leaves are lovely and soft, these are simple to cook and full of flavour. Try this flower sprout pasta dish, it’s honestly really tasty, super healthy and works equally well as a cold salad if you have any leftovers. I used a gluten free pasta here, you can use whatever you like. Leave out the bacon if you are vegan or vegetarian but I would add a little salt at the end. I didn’t want to overwhelm the flavour of the flour sprouts themselves so this flower sprout pasta dish uses very simple flavours.

Flower Sprout Pasta
Flower Sprout Pasta

Ingredients For Flower Sprout Pasta

Serves 2
2 Good Handfuls of Flower Sprouts
150g of Gluten Free Pasta
3 Bacon Medallions
2 Tablespoons Olive Oil
1 Teaspoon Chopped Red Chilli
Juice of 1/2 a lemon

Method

Wash the Flower Sprouts and bring a large pot of water to the boil. Drop the Flower Sprouts into the pot and boil for about 3 minutes, drain and rinse under cold water to stop them from cooking further.
This ensures they are tender and ready to be simply tossed with the other ingredients at the end.

Using the same pot you can cook your pasta in some fresh water – be careful not to overcook if you are using gluten free pasta – this takes far less time than normal wheat pasta, check the packet instructions!

While that is cooking chop your bacon medallions and fry in a large pan. Once they are crisp, reduce the heat and add 2 tablespoons of olive oil, the chopped chilli and the lemon juice. Toss in the Flower Sprouts and your drained pasta to heat through and stir to ensure they are all coated.

Serve this flower sprout pasta with a wedge of lemon to squeeze over the top. If you do see these little sprouts at your local market do pick them up, you won’t regret it!

Flower Sprout Pasta

Simple Chickpea Dip

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I was going to call this recipe simple hummus but after reading this post on hummus by the king of all things middle eastern I was too ashamed to. Not only does this recipe call for olive oil in the mix, it has no tahini and uses tinned chickpeas and so simple chickpea dip it is.

simple chickpea dip

The perfect partner for some crunchie veggies, this simple chickpea dip can be made with ingredients you probably have to hand in your kitchen. It makes a perfect snack. Keep a little tub in the fridge, wash and chop your veg when you get home from the supermarket. Keep those close at hand too in a little container. I find it helps me to avoid the sweet treats when I’m craving something. Chickpeas are a great source of fibre and protein, they are a filling little addition to your diet at any time of the day.

simple chickpea dip

Ingredients for simple chickpea dip

1 Tin of Chickpeas
2 Tablespoons of Olive Oil
1 Heaped Teaspoon of Ground Cumin
1 Clove Garlic
1 Tablespoon Lemon Juice

Note: Add some sundried tomatoes, roasted peppers or chilli to give this dip a kick.

Method

Place all the ingredients in a good food processor and blitz them together until smooth and creamy. Place in a dish, drizzle with a little more oil, serve with crunchy veg. Carrots, peppers, mange tout, baby sweetcorn are all great.

simple chickpea dip

Chocolate Banana Loaf

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chocolate banana loaf
Chocolate Banana Loaf

This chocolate banana loaf is a saviour when you’re feeling the craving for something cakey, chocolatey yet healthy. Containing very little sugar, no dairy and easily gluten free with the right oats and baking powder it’s another great option for anyone on a restricted diet. Anyone would love a slice however, so don’t keep it all to yourself!

chocolate banana loaf

Far from tasting cardboard like or generally blah as some healthier options do, this bread is seriously moist thanks to the eggs. It’s quite dense so a little goes a long way and I guarantee you it tastes as good as any regular sugar and fat laden banana bread!

chocolate banana loaf

It freezes very well, slice and wrap individually. Grab it in the morning and it will be good to eat by lunch time.

You can also bake this mix in a muffin tin, just reduce the cooking time to about 30 mins.
Variations: Replace the chocolate chips with chopped walnut. If it’s too chocolatey with the cocoa – replace with some whole oats. Maybe try some dried fruit and nuts!

Ingredients for Chocolate Banana Loaf

1.5 Cups Oats (blended to flour consistency)
1/3 Cup Coconut Flour
3 Tablespoons Cocoa
1.5 Teaspoon baking powder
6 Eggs
2 Large Ripe Bananas Mashed
2 Tablespoons Almond Milk (or regular)
3 Tablespoons Maple Syrup
1.5 Teaspoons of Vanilla Extract
75g Dark Chocolate (At least 70%, chop finely)

Method

Preheat your oven to 160C fan.
Beat the eggs together. Once frothy add the almond milk, maple syrup, vanilla and bananas.
Ensure these are all well combined before adding the dry ingredients and mixing well.
Grease and line a 2lb loaf tin and pour in the mixture.
Place in the oven for 50-60 minutes.

This is one of those loaves that tastes better on the second day! It will keep for 2-3 days in an airtight container or longer in the freezer.

chocolate banana loaf

Cheesy Green Soup

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Whether you eat a diet that’s low carb, high carb, low fat, high protein, gluten free, dairy free or one where you have everything and anything there is one thing that everyone agrees on – we should eat more green stuff.

cheesy green soup
Cheesy Green Soup

In summer, whether you eat salads or juice your veggies, getting enough of them seems to be easier. At this time of year I turn to soup for my intake, it not only makes a totally easy, quick and cheap meal, you can stock the freezer and have a handy work lunch ready to go with you in the mornings.

This soup tastes great on its own. However the addition of the cheese takes it to another level and makes a heartier, more filling meal. Just a heaped tablespoon of a nice mature cheddar cheese per serving gives great flavour without compromising the health benefits!

cheesy green soup
Cheesy Green Soup

You can use almost any green veg in this soup. I’ve made this with what I had available in the fridge and freezer but it would work very well with celery, courgette, kale, chard etc. It’s all about getting as many of those nutrient dense foods into one meal.

This recipe is inspired by the Cheesy Mish Mash Soup that I came across in Sarah Wilson’s book I Quit Sugar. It’s a great book with some really gorgeous recipes.

cheesy green soup

Ingredients for Cheesy Green Soup

1 Leek
1 Head of Broccoli
1.5 Cups of Peas
2 Cups Spinach
1.5 Litres of Stock
2 Tablespoons of Oil

Grated Mature Cheddar Cheese to serve.

Method

I used coconut oil in this recipe though you can use any other you have handy. Butter is also a great base for a soup. Heat the oil to a medium heat in a large saucepan. Slice the leeks and sautee them in the oil until they are softened. Pour in the stock and add the broccoli.

Bring to the boil and simmer until the broccoli has softened enough that it can be blended. Add the spinach and peas at this point they need only 2-3 minutes to heat through. Season with salt and pepper.

Use a handheld blender and blitz the soup until smooth. Serve piping hot with a big spoon of grated cheddar cheese.

Butternut Squash Risotto – Dairy Free

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Risotto is one of those dishes that I love to eat and this Butternut Squash Risotto is the perfect autumnal warming meal. I do prefer it though when other people cook it for me. It’s a dish that requires time that few of us have these days and patience which is in quite short supply around here!

Butternut Squash Risotto
Butternut Squash Risotto

I suppose the act of gradually adding stock and stirring the rice all the while waiting for the rice to soak up those lovely flavours might be soothing in some circumstances but I was hungry as I made this so all in all I was quite irritated by the end of things. Thankfully though the risotto turned out really well and saved the day and my hangry mood.

Butternut Squash Risotto
Butternut Squash Risotto

This recipe was born out of a lack of enthusiasm for yet another pot of soup. I had a squash that needed to be used and I was going to make my usual go to squash recipe: Roasted Butternut Squash Soup . After roasting the squash however I had realised that I have about 4 containers of this soup hanging out in the freezer so I turned to google for inspiration!

To make risotto you should use a specific risotto rice such as Arborio which is one of the easiest to find in Ireland. The grain is shorter and fatter than other rice varieties which allows it to absorb the liquid better and gives the starchy thick texture of risotto.

Butternut Squash Risotto
Aroborio rice gives the perfect risotto texture

Traditionally a risotto is finished off with Parmesan cheese to give it an extra creamy finish. I skipped that here to keep this risotto dairy free. However the addition of puréed squash in the risotto replicates that creamy finished texture very well.

Ingredients for Butternut Squash Risotto

Serves 4

1 Medium Sized Butternut Squash
1 Onion
4 Cloves Of Garlic
2 Tablespoons Rapeseed Oil
300g Arborio Rice
100ml White Wine (optional – replace with equivalent stock)
1.2 Litres Stock (Vegetable, Chicken etc.)
A couple of sprigs or fresh Thyme or Sage.

Method

Preheat your oven to 180C. Cut the squash into 4 pieces, scoop out the seeds, drizzle with a little oil and place on a baking tray in the oven. It should be nicely roasted after 45 mins to an hour. I don’t know about everyone else but I struggle to peel and chop butternut squash at the best of times so this to me is the easiest way to prepare it! It will scoop out of the skin so easily.

Meanwhile finely dice the onion and garlic. Heat the oil over a medium heat in a wide shallow pan. Add the onion and garlic and cook until softened, stirring occasionally. Add the thyme or sage at this point. Get used to the stirring, you will be doing a lot of it!

Add the rice to the onion and garlic and stir it so that it’s coated in the oil. Keep stirring until you start to see the edges of the grains of rice begin to turn transparent. Add the wine and simmer until it has been absorbed/evaporated.

Add a ladle full of stock to the pan. Stir the rice regularly while it absorbs the stock. Continue adding the stock, ladle by ladle. Keep on stirring at regular intervals until most of the stock is absorbed. Keep aside about half a ladle of stock.

Your squash should be roasted by now so remove it from the oven. Peel away the skin and add half of the squash to a food processor or blender with the small amount of stock you held back. Purée the squash and stock and add it to the pan. Season to taste with salt and pepper. Continue to stir the rice until most of the liquid is absorbed. Roughly chop your remaining roasted squash.

Spoon the risotto out into serving dishes. Top with the chopped roasted squash and some spring onion to garnish and provide a little colour.

This reheats well, keep in the fridge for a couple of days. Freezing may cause it to lose its texture. I’m sure it would taste fine but would likely be a bit of a gloopy mess!

Butternut Squash Risotto

Raw Brownies

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I’ll be the first to admit that I have a seriously sweet tooth. Put me in front of a buffet table and I immediately scan for the dessert options. I can take or leave any other type of food but as far as I am concerned chocolate should be considered an essential food group.

raw brownies
Raw Brownies

Chocolate brownies are the pinnacle of chocolate desserts and while I do make a mean brownie, just looking at the butter, sugar and chocolate that goes into them is enough to send anyone into heart failure territory. They are unfortunately relegated to very special occasions but these raw brownies do the trick of killing a brownie craving very nicely and giving you a healthy dose of nutrients while it’s at it.

raw brownies
Raw Brownies and Almond Milk

If you follow a strict raw diet then these raw brownies may not be suitable due to the processing of some of the ingredients which is often performed with some heat. However these are completely no bake, contain no butter, sugar, flour or dairy and are are sticky, sweet, filling and fudgy.

raw brownies

Before I get to the recipe nitty gritty excuse me while I just squeal with excitement again at making the shortlist for the Irish Blog Awards 2014 in the categories Best Food and Drink Blog and Best New Blog. I’m in great company – you can check out all the other great Irish Blogs over on the Blog Awards site.

raw brownies

Ingredients for Raw Brownies

1 Cup of Almonds
2 Cups of Pitted Dates (see recipe note)
1/2 Cup Hazelnuts
1 Cup of Oat Bran
1 Tablespoon of Maple Syrup
3 Heaped Tablespoons of Cocoa Powder
1 Teaspoon of Vanilla Extract
Cacao Nibs to Sprinkle (optional)

Note: Medjool dates will work best in this recipe however if you can’t get them dried dates will also work. Cover them with water overnight and before using them drain well. If you don’t have almonds and hazelnuts to hand, I think pecans or cashews would work really well in this recipe.

Method

Add your almonds and hazelnuts to a food processor. Pulse until they are broken down a little but not too fine, you want to have some chunky pieces in the brownies. Add all of the other ingredients into the processor and process until they are well mixed.
Line a small baking tray with cling film and spoon in the mixture. Flatten it out and sprinkle with the cacao nibs if using. I recommend these as they give a nice crunch to the raw brownies! Pop the tray in the freezer to set. After about an hour it’s ready to cut into brownie sized pieces. Keep these in the fridge or freezer. Best eaten chilled, once they come up to room temperature they become pretty sticky!

Now I’m not going to try and convince you that these are better than real proper brownies but as far as a healthy treat goes they are a pretty good alternative!

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