Eating Out Options: Nandos

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First of all, apologies for the lack of posts recently I had a period of no internet and then spent the last week in the wonderful city of Budapest (expect a summary of my Hungarian food experience soon).

So a few weeks ago now I visited Nando’s with my sister for dinner so I thought I’d review my experience there. This was not my first visit, though it was my first visit after becoming wheat free.

I’ve always liked Nando’s as the service is quick since you order and pay at the til, the food is simple but tasty, it is good value for money and you can never go wrong with spicy food.

For vegetarians Nando’s provides a great option choice on the menu, in fact I know many people who opt for the vegetarian option even though they are not vegetarian because there is so much flavour. The veggie options include: Beanie burger- sweetcorn, chickpea and lentils, a mushroom and halloumi burger and the Veggie Burger- soya and tomato. These can be served with a burger bap, pitta or wrap and with one or two sides from a large choice including: mash, spicy rice, coleslaw and corn on the cob.

I was rather tempted to get one of the veggie options without the bread but then I decided to opt for a salad instead for convenience and I am most definitely glad that I did, I was very impressed with my Mediterranean salad:

WP_20140613 1For the price (£5.25) this was a superb portion size, I had ordered a side of Luso beans (black beans, tomatoes and pepper) but to be honest the salad alone would have been plenty enough, though the Luso beans were certainly very delicious. I often find that salads aren’t worth getting in restaurants since they are over priced and over flavoured but I cannot fault this salad in any way. I thoroughly enjoyed my meal without having to feel ill afterwards, as I so often have suffered from from eating out.

In my past trips to Nando’s I either ordered wine or stuck to the bottomless refills of fizzy drinks. However, this time I decided to try something a bit different and went with the Peach Rubro (iced tea):

WP_20140613Again, I was very pleased with my choice I only wished the can was bigger since it was such a refreshing drink that I am afraid I drunk it far too quickly. If I visit Nando’s again I will be sure to try either the lemon or berry alternative flavour.

Overall, I would definitely recommend Nando’s if you are yet to make a visit and if you have I would definitely recommend trying out one of the salads if you have been hesitant in the past.

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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:

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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.

Inspired by… Coconut Curry

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In my Las Iguanas eating out review I raved about how delicious their coconut curry dish was, and I have to say I have recently become a little obsessed with coconut (I’m not only talking food but shower gels and perfumes). And so it wasn’t going to be long before I made my own inspired coconut curry.

The Ingredients (for three portions):

cocnut curry ingredients

  • 2 cloves of garlic
  • A large handful of washed and boiled kale
  • Three chopped chestnut mushrooms (or any type of mushroom)
  • Large handful of chopped green beans
  • 1 green bell pepper
  • A handful of chopped carrots (I used Chardonnay)
  • A handful of garden peas (frozen)
  • 1 chopped spring onion
  • Half a cup of cooked red split lentils
  • A dash of Turmeric
  • 1 can of chopped tomatoes
  • Half a can of coconut milk
  • Thai curry paste
  • A large spoonful of Greek yoghurt

Serving suggestion: Whole grain basmati rice

Pretty simple really, chop up the vegetables and then sautee  in a large pan in olive oil with the turmeric and curry paste. Then throw in the already washed, cooked and drained kale:

curry veg in panNext pour in the chopped tomatoes and the coconut milk and stir in. I also added in the peas at this point. Then add the lentils and then leave to simmer on a low heat for about 15 minutes or so to thicken. Add the greek yoghurt during the simmering time and also prepare the rice:

Simmering away and making my kitchen smell oh so delicious:

curry in panAnd then ready to serve:

coconut curryTasty! And I love having leftovers, curry tastes even better the next day.