Yes, this does exactly what it claims. A deliciously filling meal is available to you in under 10 minutes. To my mind it’s well balanced. It has the ‘good’ fats of avocado, the protein of lentils & cheese and the carb of the wrap. This will satisfy your hunger.
Mexican food is one of my favourites and I took inspiration here from refried beans.
Serves 2: You will need: A little oil 1 tin lentils 1 tbsp tomato puree 2 tsp garlic granules 1 tsp chilli flakes Splash water 1 avocado mashed with juice of one lime 2 wraps Small amount of cheddar cheese grated (or any cheese) – think small handful
Method: Heat a little olive oil and fry up a drained tin of lentils in a small frying pan for a couple of minutes Add 1 tbsp tomato puree, 2 tsp garlic granules, 1 tsp chilli flakes & a splash of water and then cook for a couple of minutes more giving it the odd stir. Heat two wraps in a hot oven until beginning to crisp up (keep an eye on them, you want to pull them out just when their turning from soft to crisp, firm enough to hold content and soft enough to fold without completely cracking) Heat the grill. Pile on a portion of avocado mash to one half of each wrap and spread on one half only, top this with the fried lentils and a small scattering of grated cheese. Flash the filled side of the wrap under the grill to melt the cheese. Once cheese has melted fold over the other half to close the wrap and tuck in.
Have you sometimes bought a bag/net of onions when you really only needed a couple? The remainder sit there in the vegetable rack as you walk past them, day after day, ignoring their existence. You wanted them in your life yet you just let them sit there. Ghosted! …or is it Gaslit? Who knows!
Why not dress them up and show them some love? A dash of something sassy and sharp combined with sweetness will lift the spirits and tantalise your tastebuds. In the process of pickling red onions you will transform their appearance rendering them a vibrant pink.
Pickled Red Onions Recipe You will need: Red Onions Apple Cider Vinegar or White/Red Wine Vinegar Honey or Golden Syrup Method: Peel & slice the onions Place them in a bowl and splash with some vinegar and pour over some honey/syrup – Use your judgement on quantities as this will depend on how much onion you have. You don’t need to drown them. Ensure the onions are mixed through and thoroughly moistened – using two forks can help to ensure you’ve separated the onion strands and doused them well. Store in sterilised jars in the fridge.
Here’s a recipe for a simple side of roast tomatoes. Especially good for tomatoes that are turning overripe and softening. (Unless they’re mouldy of course then it’s time for the compost).
Roast Tomatoes Recipe ⬇️
How good do they look?. I can’t wait to visit Italy again over the summer and see the tables laden with tomatoes being left to sun-dry outside.
herbes de Provence
roast 10 mins
& squash slightly with a fork before serving.
Recipe Ends ⬆️
Why would you throw an overripe tomato away when you can turn it into something so glorious? Or an overripe banana, freezes perfectly for future smoothies or banana bread. Sometimes a little imagination can redeem a waning ingredient.
Chicken fillet cut into long strips or mini chicken fillets
Ras el Hanout
Heat some oil in a pan, add the chicken, dust generously with Ras el Hanout, turn over after a couple of minutes and dust the other side, one last turn and chicken should be done , cut through to centre to check white all the way through
Spiced Chickpea Mash ⬇️
1 tbsp olive oil
4 garlic cloves crushed or chopped
1 tbsp crushed chillies or ‘easy’ chillies*
1 tbsp cumin
2 tins drained chickpeas crumbled – use food processor
Large handful chopped fresh coriander
Heat the oil in a saucepan, add the garlic and chillies, cook for a minute
Add the cumin, mix through
Add the crumbled chickpeas and the coriander
Mix well, heat through & serve
Serve with lime wedges, Greek yoghurt & crusty bread
*easy chillies refers to jar of crushed chillies that are long-life, simple to use and stored in the fridge
⬆️ Recipe ends here
Well, the above are old favourites and I have shared these before. Ras el Hanout is a magnificently warming spice blend that will warm up your food and is perfect for enhancing summer dishes. I like to serve this with a side of mashed avocado splashed with lime though in Ireland getting hold of perfectly ripe avocados can be tricky and involves mostly luck!
At last the degrees have decided to start climbing and we have been gifted with some warmth and when the sun breaks through and clouds dissipate there is NOWHERE more beautiful than Ireland as it never gets too hot. We have brightness until 10pm which is magnificent and these stretched days will stay with us until 21st June. Each day awakens shortly after 5am and the darkness of winter becomes a faded memory.
Lawns are being cut and humming mowers and strimmers are a familiar background sound though it’s lovely to see that many gardeners are taking heed of the threatened bee population and leaving strips of dancing wildflowers, daisys, buttercups and dandelions to flourish.
So Instead of mowers I wish you a summer filled with nature’s sounds, chirping birds, buzzing bees, gentle breezes through the trees and meadows.
An Irish classic potato salad is made with salad cream, no BBQ is complete without it! Whether you’re a ‘Chef’ or ‘Heinz’ salad cream household is a personal choice & up to you.
As the summer holiday season gets underway it has so far been a very disappointing start for us in Ireland weather-wise and I had to turn the heating back on last week to ward off the cold. We’ll take the sunshine when we get it though and will cook and eat for the season. I’ve lots of summer recipes to share with you and you will find accompanying reels (videos) over on my Instagram for each of the recipes that I will post. I’m planning on one a week at least and the photo below shows some that I will be sharing.
I’ve often seen comments re recipe blogs where disgruntled readers are like ‘okay, I don’t want to wade through your life story before I get the recipe’ and with my blog being called ‘Gimme the Recipe’ that’s what I’ll be doing first. The recipes will be as succinct as possible and will generally be just a matter of combining some delicious ingredients with very little faffing.
We’re on a holiday weekend here in Ireland at the moment so I’m off to try and get the dog to walk the beach in the drizzle of soft misty rain that has decided to descend on West Cork today. It will be in the freshest of air and with a background lull of breaking waves. Life is good.