This recipe has a special place in my heart as It’s basically all I ate when I travelled round Thailand with my friends in 2014. There are many foods I tried in Thailand for example one foodie memory that will stick with me forever is when we ordered Thai soup from a street food stall, noodles in a salty broth with vegetables and chicken (I declined the offer of a chickens foot topping…). However it was the dining experience that sticks with me, when asked if we would like a table to sit at we happily accepted, only to see the man setting up a table in the middle of the road, in the middle of Bangkok, an experience to say the least. Padthai however was something I constantly went back to as it was quick, convenient and tasted delightful. My version doesn’t do the real thing justice, however It taste pretty darn good and I was pleasantly surprised by my efforts.
150g Bean sprouts
300g uncooked king prawns
5 Spring onions (Copped at an angle, 4 for cooking, 1 for garnish)
3 egg (Beaten)
150g Dry flat rice noodles (Follow the on packed cooking instructions)
50g Crushed peanuts (For garnish)
1/2 Red onion (Finely chopped)
FOR THE SAUCE:
2 Tbsp Fish sauce
1 Tbsp Tamarind Pasta
Juice of 1/2 a lime
1 Tbsp honey
3 Tbsp water
- Firstly in a large non-stick frying pan (this is the pan you will use throughout) fry the prawns in an oil of your choice (I use coconut oil) until cooked through and then set aside for later.
- In an oil of your choice on quite a high heat fry the onions until softened, then add the spring onions and rice noodles, stirring constantly for 1-2 minutes.
- Mix all the sauce ingredients together in a bowl and then add to the pan and cook for a further 2-3 minutes stirring constantly.
- Add the bean sprouts to the pan and cook for a further 2 minutes.
- Push everything to one side of the pan and add the beaten egg to the other side of the pan and scramble the eggs.
- Finally mix the noodle mix and egg to together, adding in the prawns and cook for 1 more minute to reheat the prawns.
- Serve into bowls and top with the garnish. I also like a wedge of lime with mine.
This recipe came about because paella seems to be the one dish that everyone In my family enjoys. So I made this because it reminds me of home, not that I’m Spanish, but as a family sitting around the dining table eating a good meal and sharing memories with each other. Don’t be alarmed by the number of ingredients, the majority you probably already have, but a good paella has a lot of bold flavours, hence the number of ingredients.
400g uncooked prawns
50g chopped chorizo (1/2 a pound coin pieces)
250g arborio rice
100g frozen peas
700ml boiling water
1 chicken stock cube
1 large white onion (Finely chopped)
2 cloves garlic (Chopped/crushed)
1 red pepper (diced/chopped)
Juice of 1/2 a lemon
1 tbsp tomato puree
1 tsp smoked paprika
1 tsp turmeric
Chopped parsley (for decoration)
In a large non stick pan on a medium heat fry the onion and chorizo until the onion softens and goes opec. Add the garlic, pepper, turmeric and paprika and fry for a further couple of minutes. Next add the rice and continue to cook, stirring all the the ingredients together allowing the rice to absorb all the flavours. Add the water, stock cube and tomato puree and leave to simmer for 15 minutes, stirring occasionally, add more water if required. Then add the peas and prawns and cook for a further 5 minutes. Finish the dish by adding a squeeze of half a lemon and a sprinkle of chopped parsley.
Mexican has to be my favourite cuisine, its fresh, full of flavour, healthy and of course has a good kick of spice now and then. Now being a student I like recipes were I can make large batches of it, making my life much easier during a busy week of studying. What I like about this recipe is you can eat it as it is, in a bowl with some toppings, or, grab yourself a tortilla wrap, chuck the rice in, wrap it up and you now have yourself a burrito, genius I know. Right, so how to make this bowl of goodness.
250g white rice
1 chicken stock cube
500ml boiling water
1 400g can kidney beans (Drained)
1 200g can sweetcorn (Drained)
1 medium red onion (Finely chopped)
2 gloves garlic (Finely chopped/crushed)
3 tbsp generic tomato pasta sauce
1 tsp ground cumin
1/2 tsp smoked paprika
In a large saucepan, on a medium heat fry the onion and garlic until the onion begins to soften. Next add the cumin, paprika and rice and cook for a couple of minutes continuously stirring to release the flavour of the spices. Crumble the stock cube into the boiling water and add to the pan along with the pasta sauce. Bring to a gentle simmer and leave for 10 minutes, stirring occasionally to stop from sticking, add extra water if required. Finally add the drained kidney beans and sweetcorn and continue to cook for a further 2 minutes, or until the rice is cooked. Now your ready to serve, I like to top mine with a wedge of lemon, avocado, yoghurt and salsa, but get creative and put your own twist on it.
I will quite often end a long day with a bowl of oats smothered in peanut butter, in fact, I often start my day like that. So when I heard about bircher muesli, basically really fancy, deliciously sweet oats, I was all ears. The great thing about this recipe is you can try all kinds of flavour combo’s and find your own favourite, a few examples would be chocolate orange, spiced pumpkin, cherry bakewell the list goes on. This one is my personal favourite.
1 grated apple (peeled & cored)
100g yoghurt (I use low fat)
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp chia seeds
150ml apple juice
Handful of blueberries
1 tbsp honey
Heres the glorious part of this recipe, throw all the ingredients into a bowl and mix until well combined and put in the fridge for at least two hours, although I leave mine overnight. Serve hot (microwave for 2 mins) or cold and add your toppings of choice, I like a mix of seeds and a few extra berries and then dig in!
You will always find my head in a cupboard looking for something to nibble on, I won’t even be hungry, but I am a sucker for a sweet treat. These energy balls are full of natural ingredients which not only taste great but will give you a good energy boost.
25g pumpkin seeds
25g sesame seeds
25g chia seeds
25g cocoa powder
25g cocoa nibs
25g desiccated coconut
75g large dates
Pop all the ingredients into a food processor and blitz. Once the mixture has turned into a paste (wet sand like texture), get your hands in there and mould into golf ball sized balls. Leave in the fridge for 30 minutes to firm up. Remove from the fridge and roll in the desiccated coconut for that extra punch of coconut. These will keep for about a week in an air tight container in the fridge.
Pizza is definitely my favourite choice of takeaway. But to be honest you can’t really go wrong with what is basically bread topped with cheese. However the sad reality is it isn’t the healthiest of food choices and should probably be enjoyed a little less regular then I would like, hence this recipe creation.
With only three ingredients not only is this recipe healthier its also far less time consuming then your traditional pizza dough. So, here is your go to pizza dough recipe!
Yields: 1 medium pizza
60g wholemeal flour
60 g plain white flour
120g plain natural yoghurt
Pre-heat the oven to 180°c. You can mix the ingredients two ways. Either place all the ingredients in a machine mixer with a dough hook and leave until combined. Or, combine the two flours on a work surface and create a well in the middle for the yoghurt and begin to work together until the dough comes together and forms a ball. Then simply create whatever shaped pizza you would like, add your toppings (I chose low fat cheese & olives) and bake for 15-20 mins at 180°c. Chop into slices and dig in!