Spicy Black Bean Soup
I love Black Beans, they are so versatile – fry them up for tacos, buddha bowls, burritos, mash them together for balls, or put them in a soup. This is a great one for a winters day, full of goodness, warmth and taste.
- Published in 15mins, 30mins, Main Course
Pakistani Coddle
Coddle is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages and rashers with chunky potatoes, sliced onion, salt, pepper, and herbs.
- Published in Main Course
Black Bean & Chick Pea Balls
A variation on the Black Bean Balls from a couple months ago. This one has no rice, but does have a shredded fresh beetroot and a couple of shredded carrots, and coated in some panko breadcrumbs.
- Published in Main Course
(Mild) Chilli Sauce – Trial 1
Testing out chilli sauce while I wait for my chillies to grow – hopefully! This turned out fairly mild so I’ll double the chillies on next try. I like things spicy, but don’t like watering eyes and coughing!
- Published in Main Course
Black Bean Ball Spaghetti
First try at something like this, so experimenting with ingredients to bind in to the balls. Worked out pretty well, not suitable for frying, but cooked fine in oven and stayed together until putting a fork in, crumbling nicely. Packed with taste and the brown basmati gives a nice chew to contrast with the soft
- Published in Main Course
Buddha Bowl
It might seem like a lot of ingredients and effort but this is really very easy, and great one for doing some prep for the next day or two. Really tasty and really fresh. I was out of coriander for this one! A great fresh dish, and one great for lunch the next day too.
- Published in 30mins, Main Course
