Saturday, 24 February 2018

Fabulous Falafels (super easy)

These were ridiculously easy. I definitely didn't eat the entire thing whilst drinking g&ts. 

Previous versions I've made have been very wet - these were great! I don't think they'd fry well though. Baking helps them hold together.


1 small onion, diced

garlic clove, smashed/diced

1 x 400g/14oz can chickpeas

2 tsp ground cumin

1 tsp mixed herbs

1 tbsp lemon juice (from a bottle)

1 tsp dried chilli flakes (optional)



Fry the onion and garlic off in a bit of water to soften, then add the spices and fry for another minute or two. 

Drain the chickpeas and add to the pan. Keep it on the heat and stir it round a bit to get rid of any excess moisture. 

Take the pan off the heat and mash the mixture until it's as smooth as you like (add some salt at this point if you like). 

Add the egg and the lemon juice and give it another good mash/stir. 

Dollop a dessertspoon of the mixture onto a baking sheet and bake for about 15-20min in a 200°C oven. 

I made 14 and ate the whole lot myself! 

0 points on WW

Wednesday, 21 February 2018

Easy Tzatziki

Totally unauthentic I suspect, but quick.

2 tsp mint sauce
125g natural yoghurt
2 cloves diced/crushed garlic
Salt to taste

Dice the garlic with a big chef's knife if you have one, then smash it with the flat of the knife along with some salt.

Stir in with the rest of the ingredients, et voila!

Tuesday, 20 February 2018

Celeriac & Carrot Soup

I don't want to make those of you working this week feel jealous, but I used part of my time off yesterday to clean out my fridge. I know.

This recipe proves that even the most dodgy looking (shriveled actually) root vegetable can be turned into soup. I took the celeriac out of the fridge to clean it and didn't want to put it back in. Nice.

There's no chilli in this one, and I think I missed the spice although it was still tasty, so add it in if you like.

Ingredients (serves 6)

4 carrots, sliced
1 peeled, diced celeriac
1 onion (I used red)
1 tin tomatoes (optional)
1 tbsp fenugreek seeds
2 tsp garam masala
1 tsp turmeric
150g red lentils
1 litre water
1 veg stock cube


  1. Slice the carrots and dice the onion and celeriac. 
  2. Tip the veg into the largest pan you have and just cover with water. Bring to the boil and reduce to a simmer to soften the veg.
  3. Whilst the veg is softening, add the spices to the pan.
  4. Tip in the red lentils. I don't bother rinsing them!
  5. Stir well, and add the tomatoes if using. They make the soup more orangey and give a slight sweetness. 
  6. Add the rest of the water and bring to the boil, then reduce to a simmer until all veg are soft.
  7. Blend with a stick blender and add more water if it's too thick.
  8. Sprinkle with coriander if you have it growing on the windowsill!

0 smart points on WW