Greek meatball bake [serves 6, 25 mins prep, 45 mins cooking]

This delicious recipe is easy to make and super tasty. the saltiness of the Halloumi cheese works well with the creamy yoghurt and rich tomato sauce.

Ingredients

Aubergine:
2 aubergines cut into 1cm slices
(or 1 x aubergine and 1 x courgette)

Meatballs:
500 - 750g minced beef or lamb
400g tin of beluga lentils (optional)
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
650g jar of passata / tomato ragu

Sauce:
400g no fat greek natural yoghurt
2 medium eggs, beaten
200g halloumi, grated


Method
Pre heat oven to 190 degrees.  lay the aubergine on a baking tray, and bake for 25 minutes, turning halfway through.

Whilst that's in the oven, mix together all the meatball ingredients except the passata. form into small balls the size of a walnut. 
Fry the meatballs in a  non stick frying pan until coloured all over.
Mix in the passata.

In a 30cm oval oven dish, put the meatball and passata mixture in the base.
Layer the aubergine on top.

Blend together the yoghurt, eggs and half the halloumi. Pour this on top of the aubergine. Top with the remaining grated halloumi.
Bake for 40-45 minutes.

dark chocolate sauce

This uses the American 'cup' measurements - a cup is about 250ml.

1/2 cup water

1/4 cup sugar

1/4 cup agave nectar

35g raw cacao powder

30g dark cooking chocolate

In a small saucepan whisk together the water, sugar, agave nectar and raw cacao powder. 

Warm over a medium heat and whisk frequently. once almost boiling, stir in the cooking chocolate until it melts. 

Turkey meatballs and curry cauliflower [serves 4, 10-15 minutes prep, 25 minutes cooking]

Ingredients for meatballs

500 g turkey mince

3 garlic cloves (minced)

1 1/2 teaspoons fresh ginger (grated)

3 spring onions (sliced finely)

small handful of coriander (finely chopped)

1 1/2 teaspoons soy sauce

2 teaspoons sesame oil

2 tablespoons chia seeds

Ingredients for meatball glaze:

3 tablespoons soy sauce

1/2 lime

½ tablespoon agarve nectar

1 tablespoon sriracha sauce

ingredients for cauliflower 

1 head cauliflower (cut into florets / bite size pieces)

2 tablespoons olive oil

2 teaspoons curry powder

4 tablespoons natural yoghurt

juice of 1/2 lime

small handful of  chopped coriander

Put all the ingredients for the meatballs in a medium bowl.  Use your hands to mix together.  Cover and refrigerate for 30 minutes.  This gives the chia seeds time to bind everything together.

Preheat oven to 180 degrees. 

Whilst the meatballs are binding, chop up the cauliflower. Put the cauliflower on a baking sheet and toss with olive oil, curry, and salt. 

Take the meatballs out of the fridge, with damp hands gently roll into balls.  Don’t squeeze the meat too much.  Arrange them on the baking sheet.  

Roast both the meatballs and the cauliflower together for 20 minutes.

Whilst they're in the oven...

Mix yoghurt and lime juice in a large bowl.  When cauliflower is done toss it in this mixture.  Add coriander and mix all together.

In a large frying pan, whisk together ingredients for the meatball glaze.  Bring to a boil over medium heat and cook about 1 minute or until it slightly thickens.  Add meatballs to a frying pan and shake to gently coat with the glaze.

unstuffed cabbage [serves 5, prep 5-10 mins, cooking 30 mins]

this is super simple with very few ingredients but it tastes really good. 

ingredients
1tbspn olive oil
500g turkey mince
1 onion, finely diced
1 clove garlic, minced in the mincer
1 tspn dried oregano
1 tin chopped tomatoes
450ml chicken stock
100ml white wine
1 savoy cabbage, diced
1/2 teaspoon paprika
salt and pepper, a pinch each

Method
In a pan with the olive oil, brown the mince for about 5 minutes until it's broken up.
Add all the other ingredients and simmer for 25 minutes.

simples!

Chicken Schwarma and cauliflower: (serves 4, prep 5-10 mins, cooking 40 mins)

a family crowd pleaser, stolen from The Five O'Clock Apron...

Ingredients
chicken mini fillets (or thighs, but my family prefers mini fillets)
4 tablespoons of natural yoghurt
1 tsp ground ginger (tastes better than fresh for some reason)
1/2 tsp ground turmeric
3 garlic cloves, unpeeled and whole

1 large cauliflower
olive oil
1 garlic clove minced
2 teaspoons of fennel seeds

Method
CHICKEN: 2-4 hours before cooking, marinade the chicken in the yoghurt and spices. When ready to cook, lay flat on a baking tray covered in the marinade and oven cook for about 35 mins on 180 C

CAULIFLOWER: dice it then boil for 2 mins. drain. heat the olive oil in a pan and on the lowest possible heat, slow fry the cauliflower and garlic with the lid on for 20 mins. Add the fennel seeds and continue for another 20 mins. then serve.

Uber Healthy Falafel: serves 4 (20 mins prep, 15 - 30 mins cooking)

these falafels are the best healthiest i've found...

Ingredients
3 tbspn olive oil
1 large onion, finely diced
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp ground cumin

1 can chickpeas, drained and rinsed
1 can green lentils, drained and rinsed
1 egg, beaten
2 tablespoons parsley, chopped
1 tablespoon tahini paste
[optional - 100g gruyere cheese]

Method
Heat 1 tbsp olive oil in a frying pan and cook the chopped onion over a low-medium heat until soft but not coloured.
Add the garlic, ground cumin and cayenne for another 30 seconds or so.

Tip the chickpeas and lentils into a food processor (or use a hand blender) to blend them until coarse. Add the contents of the frying pan (onion mix), the tahini, egg and the parsley and blend again until nearly smooth.
(Add the cheese here if you're using it and stir well)

then form the mixture into patties,  and either pan fry or bake in the oven at 180 C for 25 - 30 mins.

Red lentil and cauliflower stew: serves 6 (prep 10 mins, cooking 45 mins)

this is comfort food at its best...

Ingredients

·       4 tablespoons olive oil

·       2 medium yellow onions

·       6 cloves garlic, minced in a garlic crusher

·       8 stalks celery

1    1 tablespoon ground cumin

·       1 teaspoon turmeric

·       2 teaspoons ground cinnamon

·       2 teaspoons cayenne pepper

·       2 cans chickpeas, drained

·       2 cans chopped tomatoes

·       2 cauliflowers, diced

·       2.5 litres chicken stock

·       2 cups of red lentils

·       2 bay leaves

method

1.     Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened (about 5-10 mins). Finely dice the celery while the onions and garlic are sautéing, then add to the pot and continue to fry gently for 2-3 minutes more.

2.     Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.

3.     Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower. Stir the pot until everything is well mixed.

4.     Add the stock and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup / stew simmer on low, with the lid, for 30 minutes.

5.     After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste.