Creamy Vegan Risotto

I know that a couple of you have asked me to do more vegan recipes and I think it’s really important to make sure I appeal to all of my followers and make sure I give a wide variety of recipes for you!

I absolutely love a mushroom risotto and it was pretty easy to turn my go with the flow risotto into a vegan recipe with a couple of adjustments! This is a really yummy recipe everyone can enjoy...

Ingredients: (to serve 2)

150g risotto rice

200ml coconut milk

600ml vegetable stock (made with two veggie stock cubes)

300g mushroom (mixed button and chestnut mushrooms)

187ml vegan white wine 

1 x diced white onion 

3 x crushed garlic cloves

2 x tbsp balsamic vinegar 

Salt and pepper to taste

Handful of parsley

Olive oil 

1. Fry off one of the cloves of garlic with the onion and a dash of olive oil. Cook for a couple of minutes then add the rice along with the wine.
2. Once the rice has absorbed all the wine gradually add the stock allowing the rice to absorb before adding the next lot.
3. Meanwhile fry the mushrooms with remaining garlic and another dash of olive oil.
4. Once the mushrooms have cooked, add the balsamic and coconut milk and bring to the boil.
5. Add the creamy mushroom mixture to the rice and stir in allll that creamyness...
6. Add salt and pepper to taste and the parsley.
7. Serve and enjoy...

Keeping you hungry,

Hannah x

Fakeaway!

Been to the Chinese? No hunny b that all me! Fake your way to the perfect takeaway. Making your favourite take away dishes is really fun and allows you adjust the ingredients to suit your diet. 

Sweet N Sour chicken is my fella's favourite dish and he asked if I could make it just like from the take away - challenge accepted! It's unbelievably easy to replicate but you absolutely need enough time to prep. Prepping is the key to making this dish run smoothly.

What is the secret to the sauce I hear you ask? Well read on to find out just how easy it really is...

Ingredients: (serves 2)

3 x crushed garlic cloves

2 x chicken breasts

2 x peppers (one green & one red)

2 x sliced jalapeños

1 x spring onion

300g egg noodles

100g pineapple

Oil

For the batter...

2 x tbsp flour

2 x tbsp cornstarch

1 x tbsp baking powder

1 x cup of water

For the sauce...

2 x tbsp ketchup

2 x tbsp sweet chilli

2 x tbsp pineapple juice

2 x tbsp brown sugar

1 x tbsp plum sauce

1 x tbsp soy sauce

1 x tsp oyster sauce

1 x tsp white wine vinegar

1. Mix all the batter ingredients together in a large bowl.

2. Slice the chicken into small chunks and drop them into the batter.

3. Mix all the ingredients for the sauce into a jug or small bowl.

4. Slice the peppers, jalapeño and spring onion and set aside.

5. Heat up a inch deep amount of oil in a wok.

6. Once the oil is hot, one by one remove the chunks of chicken covered in batter from the bowl and drop into the wok. The oil will cook the batter leaving little chicken nugs! Set the nugs aside.

7. Remove the majority of the oil from the wok and leave just enough to cook all the veggies and garlic. Sauté the veggies until soft.

7. Add the sauce and the chicken back into the wok with the veg and stir through until all the ingredients are saucy and caramelised. 

8. Add your pineapple chunks and cook until soft.

9. For ease... nuke your noodles in the microwave for a few minutes to heat.

10. Thank me later huns...

Keeping you hungry,

Hannah x

Mama Mia

OH MAMA MIA we do love an Italian dish. But this dish comes with a first date warning... do not serve if you plan to pull because garlicyy is an understatement but boyyyyy it was delish.

I found this recipe on Cafe Delight's blog and was dying to give it a go but like all bloggers I couldn't help but tweak a little! This was a crowd pleasing dish with a thumbs up from me. Cook if for your pals and even your little Italian grandmama would be proud.

Ingredients: (serves 4)

500g king prawns

280g jar of sun-dried tomatoes

200ml milk

Large handful of spinach

6 x cloves of garlic

2 x tbsp butter

2 x cups of parmasan

2 x tsp of mixed herbs

2 x tbsp cornstarch  

1 x diced onion

1. Melt the butter and add the garlic - it's a nose tingler I tell you!

2. Add the shrimp (make sure they cook until pink) and add the sun dried toms minus the oil in the jar.

3. Add the onion and two tsp of the sun dried tom oil to help the cooking process and release the flavours.

3. Add the milk and bring to the boil. Add the spinach and simmer on a low heat.

4. Shake in  all the lovely cheesy goodness - the parmesan. Add the cornstarch to thicken the sauce and season with salt and pepper and mixed herbs if you have any stashed away!

5. Serve with crusty bread or pasta for a mouth watering meal...

Keeping you hungry,

Hannah x

You Little Tart

Having just celebrated International Women's day I think it was hella good timing to bow down to all ma queens, male and female and celebrate with this little pink tart. I have had this vision in pink on my brain for over a week and couldn't wait to execute it. Today was the day I made my pink pie dreams come true... thank u, next.

I love to cook but I'm no Mary Berry (all hail Mazza the queen) and I also love to cut corners and share those tips with you. This pink tart was made with a little pinch of innovation and a big dose cheating...

Ingredients:

300g mascarpone cheese

125g raspberries 

1 x egg

1 x tbsp sugar

1 x ready made pasty crust (ASDA)

2 x strawberries

Handful of blueberries

Vanilla extract

White choc stars

1. Put on some Ari and Rhi Rhi and get that YAAS queen feel.

2. Blend majority of the raspberries in the blender but keep some aside for decoration. Blitz until smooth and set aside for later.

3. Separate the egg yolk from the egg white. Mix the egg yolk with the sugar and add to the mascarpone cheese in a mixing bowl.

4. Mix the egg yolk with the mascarpone until smooth. Whisk the egg whites until fluffy then gently fold into the creamy mixture.

5. Add two drops of vanilla extract to the mixture and continue to fold.

6. Slowly add the blended raspberries to the mixture - you don't necessarily need all of it and could use some for decoration. The idea is to give the mixture a fruity flavouring and pink colouring. 

7. Pour the mixture in a ready made pastry case. I picked up this one from ASDA for a pound! Freeze the tart for at least an hour before decorating.

8. Once decorated pop back in the fridge until ready to serve.

Stay sassy,

Hannah x

Warm me up Buttercup!

I made it so far through the winter but my immune system has been defeated by the common cold. Ergh, don't you just hate it? Nose like a tap, puffy face and sinuses on fire. I want romantic comedies and lots of chocolate, all tucked up in bed. But, sadly I'm up waiting for the gas man so I might as well do my self a favour and prep for the day.

As I write this I am sat in a hoodie, fighting back the sniffles sipping on my miso veggie soup. Miso poorly, miso cold, miso hungry...

This soup is 100% full of goodness to help repair my my bod and is 100% vegan so that everyone can enjoy!

Ingredients:

(serves 1)

400ml vegetable broth

2 x tsp miso paste

2 x tsp soy sauce

2 x spring onions

2 x pinches of lazy ginger

1 x tsp sweet chilli sauce

1 x giant cous cous & quinoa salad bag (ASDA)

1 x carrots and peas veg bag (ASDA)

Sesame seeds and chilli powder to serve

1. Pour 400ml of veggie broth into a saucepan and bring to the boil.

2.  Add the miso paste, soy sauce, sweet chilli and ginger. 

3. Meanwhile, chuck the cous cous & quinoa steam bag into the microwave and cook for 2 mins.

4. Add the cous cous bag into the soup and chuck the veggie bag into the microwave for 2 mins.

5. Meanwhile, chop up the spring onions and put half of them in the sauce pan and save the other half for garnish.

6. Add the contents of veggie bag to the saucepan and cook until all the ingredients are soft.

7. Pour into the bowl and dress with the remaining spring onions, chilli powder & sesame seeds.

8. Enjoy whilst watching Bridget Jone's Diaries and fighting that cold like a boss.

Keeping you hungry,

Hannah x

Fiesta Bowl

Get your sombreros ready for a partayyy in your mouth! Can you make fajitas?... then you can make fajita bowls.

Ingredients:

2 x peppers

2 x red onions

3 x deli wraps 

3 x chicken breasts

2 x avocados

Salsa 

Sour cream 

Baby toms 

Lettuce 

Black beans 

1. Slice the peppers and onion and fry with a third of the fajita seasoning. Meanwhile dice the chicken into small chunks.

2. Once the veg is soft, set to one side. Season the chicken with the remaining seasoning and fry until golden and white in the centre. Once cooked throw the veg back in and add the black beans.

3. Place the deli wraps in small bowls to form a mould for the taco bowls. Place in the oven and cook at 150 degrees for around ten minutes until crisp.

4. Mash up a couple avocados, slice a few baby toms and lettuce and nuke some uncle Ben’s Mexican rice in the microwave.

5. Serve all the ingredients in the taco bowls with salsa and sour cream to finish. Fiesta baby.

Keeping you hungry,

Hannah x

No bake Oreo Cheesecake

Cheesecake is my fave desert. Victoria sponge? No thanks hun - I have a bday cheesecake every year.  I enjoy making cheesecake as much as I do eating it, especially when there’s no baking involved! 

This is one for the whole squad to get involved, it’s fun to make and it’s even better to eat! I’m going to be a little controversial here and tell you I didn’t actually use Oreos and that everything I used was own brand at Asda but the end result tasted just as good for the fraction of the price #fakeituntilyoumakeit

You will need:

A lightly greased cake tin

3 x packets of Oreos 

3 x tubs of cream cheese

3 x large bars of white chocolate

100g melted butter 

1. Separate all the Oreos from their cream in the middle. 

2. Crush all of the biscuit and mix the majority with melted butter (set some aside for decoration) Form the biscuit as the base in the tin and pop in the freezer.

3. Meanwhile, melt the cream filling for 30 secs in the microwave. Melt all the chocolate and mix together with the Oreo cream and soft cheese.

4. Pour the mixture onto the base and freeze for half hour.

5. Decorate with the left over biscuit and any chocolate. 

6. Refrigerate for at least 3 hours before serving! 

Keeping you hungry,

Hannah x