Pea and mint dip

I buy pea and mint dip quite often, but I have lots of mint in the garden, so today I’ve decided to make my own after reading a few recipes yesterday. It turned out delicious and it’s made with only a handful of ingredients. I will make this dip again, as it takes only a few minutes to make and I can control how much salt and oil I add. A quarter of this dip means you get 1 of your recommended 5 a day. It’s so easy to add a bit of veggies in the diet while making everything taste amazing.

01 Pea and mint dip

I would recommend using vegetable oil for the dip, rapeseed or sunflower. Olive oil has a strong flavour and I think it wouldn’t compliment the flavour of the peas and the mint.

Pea and mint dip

I used Apple mint, Spearmint and Garden mint, three of the four types of mint I grow in my garden. If you don’t have different types of mint, you can use fresh mint from the supermarket. For 350g peas I’ve used half of the leaves photographed here. I wasn’t sure how much mint I would need. I used the rest to add flavour to a big mug of green tea.

Ingredients:
– fresh leaves of Apple mint
– fresh leaves of Spearmint
– fresh leaves of Garden mint
– 350g frozen pois peas
– lemon juice from 1/2 lemon
– 2 spoons of rapeseed oil
– sea salt
– white pepper

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Sweet Potato and Lentil Pate

My husband and I have a big breakfast each day. As it’s an important meal for us, I thought of new spreads we can enjoy and I came up with this Sweet Potato and Lentil Pate. I made lentil pate before, but it’s the first time I would use sweet potato too. It was a really great idea, as it’s delicious and it’s a nice way to add more veggies. The recipe is naturally vegan, healthy and filling. If you want it for breakfast, as I did, I would recommend preparing it the day before, as it’s yummy cold and you might not have the time to prepare it before going to work.

Sweet Potato and Lentil Pate

Ingredients for 4 servings:
– 100g dry lentil
– 2 sweet potatoes
– 4 spoons olive oil
– 1 tsp smoked paprika
– sea salt
– 1 tsp dried parsley
– 1 tsp dried basil
– black pepper
– 1 tsp onion flakes

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Miso Butter

I love Miso, so I came up with this Miso Butter recipe. I discovered, while doing a little bit of search online, that miso butter is not something I’ve invented, but it’s been in the culinary world for ages. I made butter spread before and I enjoyed it so much that I made it a few times, with salt or herbs. This time I’ve used only butter, but I will make a Miso Butter Spread with a mixture of butter and oils, to see how that is.

Miso Butter

The Miso butter has only 2 ingredients and it’s so delicious. Also, it’s a versatile butter, that can be used on toast bread or for other dishes. A bit of Miso butter will make pan-fryed veggies very good. It can also be used to add an extra flavour to soups.

Ingredients for 1 jar:
– 100g unsalted butter
– 50g Miso paste

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Okra with miso glaze

I bought some lovely fresh Okra and I pondered how I should prepare it. Yesterday I’ve decided to try Okra with miso glaze and it turned out delicious. My husband loved it too. Next time I’m making a bigger portion and when I say next time I mean today, if I find fresh okra in my local shop.

It takes only 15 minutes to have the dish ready, so it’s perfect for dinner, if you are in a hurry. Also, if you are wondering, I did eat it with the chopsticks, as I try to eat as often as I can with them, to learn how to use them properly.

Okra with miso glaze

Ingredients:
– 125g okra
– 2 spoons of sesame oil
– 1/2 tsp miso paste
– 1 tsp soy sauce
– lime powder

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Butter spread

I like eating homemade, fresh, warm bread with salted butter. But the butter is not as healthy as rapeseed oil and it’s not easy to spread. The best option is to make a Butter Spread with cold pressed rapeseed oil, it’s healthier and spreadable, it takes only minutes to make and it can be flavoured with herbs or spices. The recipes I’m sharing today are for salted butter spread and basic unsalted butter spread.

I got a cheap supermarket butter as it has enough fat to give it the buttery taste. The spread can be made with any type of oil, I’ve made it with vegetable oil before and it works great too. I would recommend cold pressed rapeseed oil because it has less saturated fat than all other cooking oils and fats. This type of oil is high in omega 3, 6, 9 and it’s a very good source of vitamin E.

Butter-spread

Ingredients for 2 jars:
– 250g unsalted butter
– 200ml cold pressed rapeseed oil

for the salted version add:
– 1 tsp and a half of Himalayan salt (any other salt can be used)

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Acvar

Acvar is a Turkish interpretation of a traditional Arabic dish. I loved the idea of a salad with baked peppers and aubergines, as I struggle sometimes with ideas of how I can prepare aubergines. It tastes delicious, it looks vibrant and fresh. The dish can also be served as a main, but the quantities must be doubled for 2 servings.

01 Acvar

Ingredients for a small bowl:
– 1 big aubergine
– 2 red peppers
– 1 red onion
– 2 spoons of olive oil
– 2 garlic cloves
– 1 tsp of sugar
– 1 lemon, juice only
– sea salt and black pepper
– 1/4 tsp chilli flakes

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Smoked aubergines with yogurt

I love aubergine dip. My mother used to make it with mayo and onions. I made it with olive oil and garlic. This time I wanted to try a Turkish recipe of Smoked aubergines with yogurt. It’s different from the dip I usually made, but I think it’s more suitable as a side dish for roasted potatoes. It’s refreshing and I really enjoyed it.

01 Smoked aubergines with yogurt

Ingredients for a small bowl:
– 2 aubergines
– 225g full fat yogurt
– 2-3 spoons of olive oil
– 2 garlic cloves
– salt and pepper

Wash the aubergines and put them directly on the gas flame. If you don’t have a gas hob, you can grill them. Turn the aubergines from time to time. The skin should be charred on all sides and they should be soft. After the aubergines are ready, put them in a plastic bag for 10 minutes. The aubergines will sweat in the bag and the skin will be easier to remove.

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