Feotw- 10/06/2014

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So here are a few little food experiments I have been enjoying over the last fortnight that I thought I would share with the online world:

Homemade Potato salad:

DSCF1360Here is my take on the potato salad. Boiled potatoes flavoured with salt, pepper and mayonnaise mixed with chopped raw red onion, spring onion and cooked chopped asparagus and garden peas mmm.

Pineapple Stir Fry Lunch:

DSCF1368

Pineapple is my new favourite cooking ingredient. Here I stir fried it with sliced pepper, baby corn and Quorn pieces with a dash of chilli powder and a bit of tomato puree. I then put it in a lunch box with a few cherry tomatoes for an easy and tasty packed lunch.

Veggie Pasta

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Of course I opted for gluten-free pasta for this. This sauce is a mix of butter beans, chopped courgette, red bell pepper and red onion with a bit of spinach thrown in and chopped tomatoes. I seasoned with salt, pepper and chilli powder (because yes even pasta should be spicy).

Sweet Potato Hashsweet potato hash
This is my new favourite go-to brunch recipe. Boil or microwave a sweet potato then chop into chunks and fry in oil until brown and crisp, here I also fried spinach and chopped cherry tomatoes then topped with avocado slices and a poached egg. Mushrooms are also great in this dish.

Banana Oat SquaresDSCF1378
I would do a whole blog post on these delicious snacks but honestly this was even more of an experiment than my usual recipes, I literally just threw together some ingredients and put in the oven hoping it would all work out. Luckily it did. I used a mashed banana and mixed in some oats and raisins before stirring in a mixture of honey and peanut butter which I’d heated in a bowl in the microwave. I added some cinnamon before laying out the mixture on some foil sprayed with cooking oil and baked in the oven. I cut the result into squares for snacks on the go.

Veggie Stir FryDSCF1415
A basic but forever enjoyable dish. I marinaded sliced tofu in a mixture of soy sauce and paprika and cut up cabbage, asparagus, red bell pepper and red onion. I stir fried them with tomato puree and added some Greek yoghurt before adding in the cooked rice noodles. Totally satisfying and leftovers for lunch the next day.

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