B’s Sweet Potato and Butternut Squash Mash Recipe

I’ve been MIA for a bit but am back in case I was missed 😉

Thought I’d make something different – so voila!  It was pretty tasty but not perfect.  So I will def be trying it again 🙂

First I steamed the sweet potato and butter squash cubes:

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Then I mashed em and added melted butter with seasonings…

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Voila!  It was a perfect side.

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B’s Sweet Potato and Butter Squash Mash Recipe

Makes: Enough for 2-3 people as a side

Ingredients:

  • 250g Sweet Potato & Butternut Squash (cut in cubes)
  • 1 tsp cumin powder
  • 2 tbsp melted butter
  • salt, pepper and chilli flakes

Method:

  1. Steam the Sweet Potato and Butternut Squash for 15-20 mins.  It’s ready when it’s very soft!
  2. Mash it with melted butter and season to taste.

SIMPLE & EASY!  Being vegetarian is not hard.  It’s easy when you use culinary skills – ok so not quite. 😉 It’s easy when you use different ingredients and have a variety of food on the table!

Enjoy!

xx

B

Foodie Fridays: Tofu Breakfast Muffins with Quorn Bacon = B’s Eggless Egg Muffins Recipe!

I tried making this at home after thinking about how much I loved McDonald’s Egg Muffins when I was non-veg.  I tried to somehow make a vegetarian version of Egg Muffins!  It was divine.

Here’s the result!

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It was really easy too!  Great for a weekend brunch 😉

The most important step is marinating the tofu so the flavour and colour gets absorbed properly.

Here’s a picture of how the tofu pieces should look after marinating it:

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B’s Tofu Breakfast Muffins with Quorn Bacon 

Makes: 4 Muffins

Ingredients:

  • Half packet of firm tofu cut into big rectangles (see picture above)
  • Quorn Bacon Slices
  • 4 Muffins
  • Cheese Slices
  • Seasoning: Turmeric Powder, Soya Sauce, Chilli Powder, Salt, Pepper (Mix in a bowl

Method:

  1. Place kitchen towel under and over tofu pieces to absorb extra moisture.  Leave for half an hour.
  2. Marinate the tofu with the seasonings mentioned above.
  3. After half an hour, pan-fry the tofu patties till they are done (a bit crispy on both sides).
  4. Pan fry the bacon slices.
  5. Assemble with cheese in the muffins.

Enjoy it with any sauce you like 😉  I had it with BBQ sauce and baked beans on the side with hash browns!

xx

B

Foodie Fridays: B’s Red Sauce Topped Over Spinach & Ricotta Tortellini

Last night’s dinner was divine.  Well, how can anything with cheese be less than divine?  😉

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I felt guilty using everything that was basically ready-made so I made the red sauce.  I like pasta extra saucy so I make sauce in abundance!

B’s Red Sauce Topped Over Spinach & Ricotta Tortellini (EASY)

Makes enough for 2 starving souls.

Ingredients:

  • 1 packaged of Spinach & Ricotta Tortellini (I have no skill or patience to make my own pasta! LOL)
  • Some olive oil (around 2 tbsp)
  • Handful of Cherry Tomatoes (the more the healthier) I use about 250g- cut in halves
  • 1/2 onion
  • 1 can of Italian Plum Tomatoes
  • 1 can tomato puree or ready made red sauce (optional just to increase the amount of sauce)
  • 2 tbsp of concentrated tomato puree
  • some cheese (the more the merrier)
  • Seasoning:  fresh basil, dried herbs, salt, pepper, tabasco, 1/2 tsp chilli powder, sugar

Method:

  1. Put oil in pan and cut finely chopped onions.  After onions are translucent and a little brown add tomatoes and cook.  If its drying up add some water and keep cooking.
  2. Add the can of plum tomatoes and the concentrated tomato puree.  Simmer for half an hour or longer.
  3. Cool and blend afterwards.
  4. Add all the seasoning and some water (see your preferred consistency.  I don’t like my sauce to be too runny!) Add sugar according to sourness of the tomatoes.  If you simmer it longer it will be less sour and less sugar will be required to combat it.
  5. Add cheese just before switching stove off so it will be stringy. Yummy! Add it to the prepared tortellini 😉

Note:  I serve it with herb baguette and roasted asparagus to just make the meal a bit more complete! Bon appetite!

xx

B

Foodie Fridays: B’s Easy Jacket Potatoes

Hello all… It’s Foodie Friday again! Yipppeee.  Thought I’d blog about something easy, fatty and British.  JACKET POTATOES.  Simple to make and yummilicious (It’s a word I swear- well it is one in Sparkle Bubble hahaha!).  Here’s an easy recipe!

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Hmmm.. Doesn’t that just look delish?  Ok and sort of like a heart-attack on a plate, but we can ignore the fat part.  Whenever I indulge in Jacket Potatoes it becomes my brunch.  I think that honestly compensates for how heavy it is. Spreading it across two meals makes it justifiable. Yes, I love making myself feel better. Hahahaha!

B’s Easy Jacket Potatoes

Bakes: 4 servings, well if you use 4 potatoes. 😉

Ingredients:

  • 4 Jacket Potatoes
  • 2 tins of Heinz Chilli Beans
  • Butter
  • Cheese
  • Salt & Pepper

Method:

  1. Preheat oven to 200 C.
  2. Wash the potatoes.
  3. Cut a cross in the middle of the potato.
  4. Poke all sides with a fork for even baking.
  5. Bake for 1 hour 20 mins.
  6. In the meantime, put beans in a pot and add salt, pepper and any desired seasoning.
  7. After the potato has baked, open the potato up gently and butter the inside.
  8. Pour baked beans generously and top up with cheese.
  9. Return dish to oven till cheese is bubbly!

Note:  You can serve this with coleslaw as it goes very well.  I’ve also made Jacket Potatoes with different toppings such as:  Veg Tuna and Quorn Minced Meat.

Enjoy!

xx

B

B’s EGGLESS SCONES

Yes – so I’ve made eggless scones many times.  This is very easy and quick.  My previous recipe does not seem to work as well for me as I’ve made tiny adjustments here and there.

I’ve also experimented a lot with Nutella as a topping as that’s just a winner. 😉  Baking eggless scones is really easy, so if you haven’t tried it out – you really really should.   Most recipes online for scones are eggless if you omit brushing the top with egg and replace it with milk.

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This picture should entice you… Hmmmm…  It’s ready to eat 😉

I’ve taken pictures before the toppings too! Ok so I take a lot of food photos.

Scones before the free fat topping.  (I love doing that: free fat.  The reverse of FAT FREE.  How can a dessert be FAT FREE?  It’s FREE FAT FOR ALL! Can’t allow me to get FAT ALONE!)

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B’s Easy Eggless Scones

Bakes: About 4-5 large scones

Ingredients:

  • 225g Self Raising Flour
  • 60g Unsalted Cold butter, cut into cubes
  • 25g Caster Sugar
  • 1/4 tsp salt
  • 120 ml milk , a bit extra for brushing

Method:

  1. Preheat oven to 220C.
  2. Mix together the flour, salt and rub the butter. Make sure the butter is cold. This ensures softer scones.
  3. Add in the sugar.  Mix in the milk and mix lightly to form a dough. Do not knead. (NO NEED TO KNEAD!! LOL)
  4. Move to a floured surface and cut the shapes required.
  5. Brush with milk.
  6. Bake for about 13 minutes, till golden on the top.
  7. Serve with clotted cream, jam or Nutella.  🙂

Finally my revised version of eggless scones.  Have been meaning to do this- as I don’t use my previous recipe much anymore!  We had this with hot custard the other day and it was divine.  🙂

xx

B

Foodie Fridays: B’s 2 Ingredient Granola-Banana Cookies

Hello 🙂  There are so many 2 ingredient recipes floating around that make you think how easy it can be to whip something up!  I came across this website a few days ago and wanted to try somethings out. The ice-cream bread looks like a fantastic idea, I will definitely try it out in B’s Kitchen 🙂

Today, I wanted a healthy but easy snack (I’m recovering from a flu) boo-hoo! Hate having a flu!  Yes, I’m all rhyming today 🙂

I used 1 banana and about 3/4 cup of granola.  EASY & VEGETARIAN!

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I used this granola as it had bits of chocolate.  I love the combination of chocolate and banana! 🙂

I mixed the banana and granola in a bowl.  Mashing up the banana is key!  Then mixing it all in is easy (I use disposable gloves to do this as I have long nails and it’s kind of gross otherwise!)

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I then made them into tiny cookie sizes.  I didn’t flatten them out much as I prefer it to be soft inside.

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I funnily enough forgot to take the end result.  It was hot out of the oven – the smell of banana filled the kitchen and I starting eating.. and eating.. Gave the husband his share.. and then I remembered… “MY BLOG…”

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The tiny remain before I ate my last bite! 🙂 YUMMY.

B’s 2 Ingredient Granola-Banana Cookies

Bakes: About 6-8 depending on size

Ingredients:

  • 1 banana (riped is better!)
  • 3/4 cup granola

Method:

  1. Preheat oven to 180 C.
  2. Line baking tray with cookie sheet.
  3. Mash the banana and mix in the granola.
  4. Make sure the mixture is not too dry or wet.  It should be moist like the picture above.
  5. Bake for 15 mins.

Enjoy this healthy vegetarian treat! Great for days when I hit the gym.  I can eat minus the guilt.

xx

B

B’s Easy 3 ingredient Ice-cream : Banana, Nutella & Peanut Butter

The title gives away the whole post 😉  I’ve made Frozen Banana Ice-cream before (just blend the frozen banana – I’ve blogged about it here).  It’s a simple vegetarian ice-cream with added flavours.  Delectable. Today I wanted a tiny bit of Nutella and Peanut Butter in it… I got started on whipping this up! 😉

Got my ingredients ready:

ImagePut it in the food processor with a bit of milk and the additional flavourings:

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The end product – creamy yummy… delish… HEALTHY… Well relatively healthy, much better than an ice-cream scoop!  So here it is… The end product:

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Nice creamy texture…photo (11)

This one has more chocolate! 🙂

B’s Easy 3 ingredient Ice-cream : Banana, Nutella & Peanut Butter

Makes:  One Scoop

Ingredients:

  • 1 Frozen Banana (cut into pieces prior to freezing)
  • 1-2 tbsp Milk
  • 1/2 tsp Nutella
  • 1/2 tsp Peanut Butter (home-made it better, check out my recipe here)

Method:

  1. Blend frozen banana pieces in a powerful blender or food processor.
  2. Add a bit of milk if needed.
  3. Add Nutella and Peanut Butter.
  4. Keep blending till smooth consistency is achieved.
  5. Serve immediately (Yes immediately!  Do not underestimate the melting power of frozen banana! haha)

Hope you enjoy it!  It’s helping me overcome this terribly hot weather in London.

xx

B

B’s Eggless Oven Pancakes with a Mexican Quorn Minced Twist

ImageDoesn’t the picture speak for itself?  😉  So I have left-over El Paso Fajita Sauce (about half a bottle).  Was thinking of using it for lunch but didn’t have tortillas at home!  So I came up with this idea 🙂  It actually worked really well.  I used my Eggless Oven Pancake Recipe and topped it up with minced cooked in fajita sauce and cheese.  A vegetarian easy mexican meal!

Got my ingredients ready:

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And started baking the pancake base first.  This took longer than my recipe as I doubled it.

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Till its golden, and the tooth-pick comes out clean.  You’re ready to go!  Start topping it up!

B’s Eggless Oven Pancake Topped with a Mexican Quorn Minced Twist

Bakes: One pancake for 2 people

Ingredients:

  • 1 cup all purpose flour
  • 1 cup milk + 1 tbsp vinegar (for the buttermilk)
  • 1/2 tsp salt
  • A bit of butter to butter the tray 
  • Quorn Minced (1/3 packet)
  • Fajita Sauce (1/2 bottle) + 1 tsp Tomato Puree

Method:

  1. Preheat oven to 210 C.
  2. Pour a bit less than 1 cup of milk in a measuring cup.  Add 1 tbsp of vinegar to it and let it sit for 5 minutes.  This becomes your buttermilk.
  3. Pout milk in a bowl and mix in the flour and salt with a whisk.  
  4. Don’t overmix as it will lose its fluffiness as a pancake. (Just FYI)
  5. Pour in a greased pyrex dish.
  6. Bake for about 40-45 minutes till it’s golden (you can put a foil over it after 30 mins).
  7. Cook mince in the fajita sauce, a bit of water and 1 tsp of tomato puree.  Let it simmer till mince is cooked.  Stir occasionally,
  8. Top the pancake with the mixture and cheese and grill in oven till the cheese is melted.

Note:  Serve with a salad to balance this meal 🙂

Hope you enjoy it!

xx 

B

 

B’s Easy Vegetarian Chow Mein (Chinese Noodles)

Hello everyone.  Hope everyones been very good 🙂 Here’s another one of B’s Recipes 🙂  I am really enjoying this platform for me to blog and share.  Comments and likes are really encouraging, so please do keep them coming! 🙂

Thought I’d share an easy Chinese recipe that I’ve made up quite a while ago.  We have this usually about once a month with variation of veggies (depending what’s in my pantry!)

Hubby’s Chow Mein (it just looked more colourful than mine.  I DO NOT EAT CHILLI. I am Japanese at heart. Mild food = good food):

ImageDoesn’t that just look great?

Here’s a pic of all the veggies while cooking:

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And a pic of my noodles, slightly less colourful in comparison but more delectable:

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B’s Easy Vegetarian Chow Mein (Chinese Noodles)

Makes: Enough for 3-4 people depending on appetite! haha!

Ingredients:

  • 1 packet Chow Mein Noodles
  • 4 carrots
  • 6 mushrooms
  • Handful of green beans
  • 3 Quorn Sausages
  • Seasoning: Light Soya Sauce, Dark Soya Sauce, 1/2 tsp red chilli powder, Sesame oil, mushroom seasoning

Method:

  1. Prepare noodles and drain.
  2. Put sausages in oven as instructions show and chop in bite size pieces.
  3. In a wok, put 1 tsp normal oil and 1 tbsp sesame oil.  When hot stir fry cut mushrooms till done.  Add grated carrots and cut green beans.  Add sausage pieces. Add seasoning to taste.
  4. Add noodles and adjust flavour.

It’s easy, healthy, vegetarian and yummy.  You really need to try this!

xx

B

Photo-editing app: Snapseed

Snapseed – an app that I use for all my iphone photo editing.  I simply love it.  It gives richer texture and color to my food pictures too.  FYI – the food pictures that you see on my blog are all taken with an iPhone 5.  Some are edited with Snapseed, ok most are edited. hahaha!

Reasons I like Snapseed:

  • Easy to use
  • FREE (free is always good!)
  • Distinct difference after editing
  • Can be saved/emailed easily from the app

You can see the difference for yourself, here’s a picture of coconut scones with chocolate before editing:

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Here’s one after editing:

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The difference is pretty obvious.  The colors look more vibrant!!

 

Verdict:

TO DOWNLOAD OR NOT TO DOWNLOAD:  TO DOWNLOAD

Hope you enjoy editing your pictures!

xx

B