Feta, Spinach, Olive and Tomato Muffins

This recipe is courtesy of @Goze01 who shared a pic of some amazing looking muffins on instagr.am and then sent me the recipe. I have tweaked it according to what I had available. And now I can't stop eating them. Lush indeed.

For 12 muffins and a loaf tin of mix you need:
2 tbsp olive oil
1 red onion, finely chopped
360g self-raising flour
1 tsp baking powder
1/2 tsp hot chilli powder pepper
125g grated cheddar cheese
220ml milk
1 egg
130g baby spinach leaves
1/2 tub semi dried tomatoes in olive oil
1 small tub chilli olives, cut into quarters
1 packet feta, crumbled into chunks.

Fry the onion in the oil till done. Meanwhile put everything else in a bowl. Add the onions and mix well.

Spoon the mixture into the paper cases/loaf tin. Bake in medium (170 degree) oven for 30-35 minutes. Leave the muffins to cool slightly before turning out on to a wire rack to cool completely. I topped the loaf tin with some quartered tomatoes that needed to be used up. A meal in a muffin!

Balsamic and Soya Garlic Dressing (v)

This is a really rich and unctious dressing which works very well with a crisp salad e.g. iceberg or chinese leaf.

For 3-4 portions you need:
2 tbsp balsamic syrup
2 tbsp dark soya sauce
1 clove garlic, crushed
4 tbsp olive oil

Mix together and serve. Hard innit.

Quick Lentil and Vegetable Curry (v)

This is very quick and makes good use of those veggies left languishing at the bottom of the fridge/cupboard...

For 4 portions you need:
100g red lentils
750ml stock
1/2 jar curry paste
2 onions, chopped
2 cups new potatoes, roughly chopped
2 sweet potatoes, cubed
2 carrots, thickly sliced
2 tbsp oil
2 cloves garlic, crushed

Fry the onion in the oil for 5 mins then add the curry paste. Cook out for 2-3 mins. Add everything else and bring to the boil. Reduce heat, cover and simmer for 15-20 mins till the veggies and lentils are done. Serve with Indian Salad and bread. Yum.

Ginger and Garlic Teryaki with Sticky Rice (v)

This is stupidly healthy, very easy and delicious. What more could you ask for...

For 2-3 portions you need:
1 pack tofu
1/2 cup dark soya sauce
1/2 cup medium sweet sherry or mirin
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 carrots, thinly sliced
3 leave chinese leaf, shredded
1 leek, sliced

Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.

Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.

Pan Fried Haloumi with Garlicky Tomatoes

This is quick, easy and oh so good! A perfect store cupboard/fridge staple to keep in for those days when you just can't think of anything else to cook...

For 2-3 people you need:
1 pack haloumi, cut into thick slices
1 tin chopped tomatoes
3 tbsp olive oil
2 cloves garlic
salt and pepper
a little sugar
1/2 cup cous cous
1/2 tsp vegetable stock powder
1 cup boiling water

Place the tomatoes, 2 tbsp olive oil and the garlic in a pan. Bring to the boil then reduce and simmer for 5-10 mins till thickened.

Meanwhile put the cous cous and stock in to a bowl and cover with the boiling water. Leave to soak.

Fry the haloumi in the remaining oil till browned and crispy. Serve with a green salad if you can be bothered.

Hazlenut Tofu with Japanese Broth and Sticky Rice (v)

This was lush. Really lovely and stupidly healthy too. I am a culinary genius. Just, please, don't try making this whilst intoxicated like I did. Muchos ouchos.

For 2-3 people you need:
1 packet hazlenut tofu (available from the rather marvellous 8th day in Manchester) cut into thin 1" square slices
1 leek, finely sliced
2 carrots, sliced on the diagonal
1 packet pok choi, shredded
1/2 packet snow peas, cut in half
4 florets of cauliflower, cut into slices the same size as the tofu
1 cup sherry
1/2 cup soya sauce
2 cloves garlic, sliced
1" piece ginger, grated
about 1/2 cup boiling water
1 cup sushi rice

Begin by cooking the rice - place in a pan with 1.5 cups boiling water. Bring to the boil, cover with a lid and simmer for 10 mins. Turn off the heat and allow to steam cook.

Meanwhile place the sherry and soya sauce into a pan. Add the garlic, ginger, leeks, carrots and tofu and bring to a gentle simmer. Add the water to taste to make sure the broth isn't too overpowering with the soya sauce etc. Once the rice has finished cooking add the remaining veggies and heat through briefly. Serve with the rice and feel disgustingly healthy.

Carrot and Corriander Salad (v)

This is a zingy, fresh salad which is nice as a side to something spicy.

For 2-3 people you need:
1 large carrot, peeled and grated
1/4 cucumber; diced
4 spring onions, sliced
small pack corriander, roughly chopped

Place everything in a bowl and mix. Scoff.