Recent Posts

Take a homemade chicken curry to the next level by barbecuing the chicken pieces to give a deep, charred flavour
September 7, 2024

Take a homemade chicken curry to the next level by barbecuing the chicken pieces to give a deep, charred flavour

Take a homemade chicken curry to the next level by barbecuing the chicken pieces to give a deep, charred flavour Ingredients: Directions: Nutrition per serving:

Chicken
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by CookDiaries
Greek-style roast lamb & new potatoes with tomato olive sauce
September 6, 2024

Greek-style roast lamb & new potatoes with tomato olive sauce

Upgrade your Sunday roast with this Greek-inspired, garlic and herb roasted leg of lamb and new potatoes, served with a black olive tomato sauce. Ingredients: Directions: Nutrition per serving:

Dinner & Lunch
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by CookDiaries
Smoky chickpea salad
September 5, 2024

Smoky chickpea salad

Enjoy the layers of flavour and contrast of textures in this vegan salad, with crisp, fried chickpeas, crunchy raw broccoli, and a smoked paprika dressing

Ingredients:

  • 1 tbsp sunflower oil
  • 2 x 400g can chickpeas, drained and rinsed
  • 200g carrots, peeled into ribbons or grated
  • 200g spinach
  • 1 small head of broccoli, roughly chopped
  • 2 tsp smoked paprika
  • 2 tsp garlic granules
  • 2 tsp dried mixed herbs
  • 4 tsp maple syrup
  • 2 tbsp low-sodium soy sauce
  • 4 tsp rice vinegar
  • 2 tsp sesame oil

Directions:

  • Heat the oil in a large pan over a medium heat. Tip in the chickpeas and fry gently for 3-4 mins until sizzling and slightly crispy.
  • Whisk together the dressing ingredients in a bowl, then pour over the chickpeas along with 4 tbsp water and bring to a boil. Cook for 1-2 mins until reduced slightly, remove from the heat, season well and set aside.
  • Toss the carrots, spinach and raw broccoli together and divide between plates. Scatter over the chickpeas and a spoonful of the pan juices to dress.

Nutrition per serving:

  • kcal301
  • fat9g
  • saturates1g
  • carbs34g
  • sugars0g
  • fibre13g
  • protein15g
  • salt0.8g
Soups & Salads
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by CookDiaries
 Kale salad 
September 4, 2024

 Kale salad 

Tuck into this vibrant salad packed with nutritious kale, root veg, nuts and cheese. It’s a satisfying lunch, but can also be served as a side Ingredients: Directions: Nutrition per serving:

Soups & Salads
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by CookDiaries
Roasted spaghetti squash
September 3, 2024

Roasted spaghetti squash

When roasted, this squash can be pulled into long, spaghetti-like strands with a fork. Use in place of pasta, in salads, or with roasted fish or meat Ingredients: Directions: Nutrition per serving:

Dinner & Lunch, Soups & Salads
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by CookDiaries
Watermelon, sumac & feta salad
September 2, 2024

Watermelon, sumac & feta salad

Serve up this vibrant salad with watermelon, mint and feta on balmy summer days. Pure, cooling refreshment, it will fast become your favourite seasonal side

Ingredients:

  • 1 shallot , thinly sliced into rings
  • 2 tsp sumac , plus a pinch to serve
  • 1 tbsp olive oil
  • 1 lime , juiced
  • 10g mint
  • 700g watermelon (prepared weight), cut into chunky cubes
  • 65g feta
  • 4 slices sourdough bread , to serve

Directions:

  • Put the shallot in a small bowl of ice water and set aside. Whisk together the sumac, olive oil, lime juice and some seasoning.
  • Chop half the mint. Drain the shallots well and put in a large bowl with the watermelon, most of the feta and the chopped mint. Toss with the dressing to combine.
  • Transfer to a serving platter and scatter over the remaining feta and mint. Sprinkle with a pinch of sumac and serve with the toast.

Nutrition per serving:

  • kcal315
  • fat8g
  • saturates3g
  • carbs48g
  • sugars0g
  • fibre3g
  • protein11g
  • salt1.53g

Soups & Salads
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by CookDiaries
Gravadlax temptation
September 1, 2024

Gravadlax temptation

Delicious potato and fish dish based on a Swedish recipe – made with only five ingredients. Ingredients: Directions: Nutrition per serving:

Dinner & Lunch, Seafood
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by CookDiaries
Banana & cinnamon whirls
August 31, 2024

Banana & cinnamon whirls

Make two, freeze one! Have fun cooking up two batches of these scrumptious buns and pop one in the freezer so you always have a treat to hand! Ingredients: Directions: Nutrition per serving:

Breakfast, Desserts
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by CookDiaries
Mary’s prawn & corn rosti
August 30, 2024

Mary’s prawn & corn rosti

These crispy prawn cakes are perfect for when you feel like a comforting treat – and they’re great to welcome the kids home from school

Ingredients:

  • 1kg floury potatoes, such as Maris Piper or King Edward
  • a bunch of spring onions
  • 2 corn on the cob or 175g/6oz frozen sweetcorn
  • 200g peeled prawns, defrosted if frozen
  • a good handful of fresh parsley, chopped

Directions:

  • Boil the potatoes in their skins for 20-25 minutes until just tender. Leave to cool, then peel off the skins. Grate into a large bowl using the coarse side of the grater.
  • Chop the spring onions fairly finely and strip the corn from the cobs if using fresh (see tip below). Boil the fresh or frozen corn for 3 minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of salt and pepper, mixing well. Shape the mixture between your hands into eight cakes. Dust lightly with flour. You can chill the cakes for several hours, on a plate covered with cling film, until you are ready to cook them.
  • Heat a generous knob of butter and a drizzle of oil in a pan, add four potato cakes and fry for 3 minutes, flip over and fry for a further 3-4 minutes, until crisp and golden. Remove and keep them warm while you cook the rest of the cakes. Sprinkle with sea salt and pepper and serve with wedges of lemon on the side for squeezing over, if liked.

Nutrition per serving:

  • kcal295
  • fat5g
  • saturates2g
  • carbs48g
  • sugars0g
  • fibre4g
  • protein18g
  • salt0.84g
Appetizers, Dinner & Lunch
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by CookDiaries
Dressed Little Gems
August 29, 2024

Dressed Little Gems

Read this: Tadalafil: Understanding the ‘Happy Weekend’ Pill and Its Uses Liven up lettuce with this vibrant and healthy side salad Ingredients: Directions: Nutrition per serving:

Soups & Salads
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by CookDiaries