Recipes, Vegan, Vegetarian

Butternut Squash & Lentil Curry

As March is vegetarian month and I know a lot of you who read the blog are, I decided to do a hearty meal. For all of you meat lovers, this is simply delicious and you won’t miss the meat at all. It has mild heat, but if you want to make it a little hotter, just add another tsp of chilli powder or more fresh chillies. It is my first time experimenting with pulses, I’ve realised they are simple to cook, cheap to buy and go a long way. I will most certainly be using more of them in my cooking. Roasting the butternut squash, adds a great depth of flavour and a lovely texture. A great treat to take to work, freezable for up to a month. I hope you like it, don’t forget that if you make any of my recipes, to forget to let me know over on Twitter or Instagram.

Vegan Roasted Butterut Squash and Red Lentil Curry | The Mother Cooker

Dinner, Recipes

Spicy Chicken & Sides

We love chicken in our house, but this year we’ve made a pact to not get take away and cut down on eating out to try and save some money. I also love cooking for my friends and family, so making sharing dinners is a lovely thing. The main element in this, is the succulent, spicy chicken. Then I’ve knocked up some super simple sides to get you started, you can adapt them how you want. A quick rocket and spicy sweet potato salad, with fruity cauliflower rice. Load it up in to pittas with some halloumi, add a spicy or garlic mayo, heap on some avocado, corn on the cob with heaps of butter. Just get stuck in, save the left overs for later, how amazing would it be for work? Just don’t forget that squeeze of lime, it pulls it all together.

The rub for the chicken is made in a batch that you can pop in your cupboard and save for later, rub it in to wings, add it in to casseroles, rub it in to fish to make tacos, it’s versatile. It will need a lot from your store cupboard, but hopefully you have a lot of the spices already and if you don’t, think of how many tubs of spicy rub you can make all year. It’s worth it, promise.

Spicy Chicken & Sides | The Mother Cooker

Dessert, Recipes

Pineapple, Passion Fruit & Coconut Tarts

As January is finally over, wow that was a long month right? I’m looking forward to Spring, I know it’s not here yet. But as soon as I see daffodils, I get excited for bright food, flowers and the prospect of sunny cold days. This recipe is inspired by a meringue I saw in the latest edition of Sainsbury’s magazine. Combining pineapple, coconut and passion fruit. I’ve wanted to practice my pastry skills a bit more and these tart cases have remained unused since I bought them.

Shortcrust pastry, caramelised pineapple, coconut cream and shavings, topped with a helping of tangy passion fruit. Flavours that simply go together, a mixture of textures and tangs that can transport you straight in to Spring, sort of.

Pineapple, Passion Fruit & Coconut Tarts | The Mother Cooker

Dessert, Recipes

Individual Chocolate Cakes

Happy national chocolate cake day, I’m guessing this is the best day ever for some of you right? A day to completely indulge in not only cake, but chocolate cake. I don’t particularly have a sweet tooth, I’m looking forward to national cheese day more than anything if I’m honest (roll on June 4th). But I can completely appreciate a good piece of cake, and that is why I have created cakes the perfect size for one. So there is no need to share and you can completely consume yourself in moist chocolate sponge, chocolate buttercream and a decent helping of dark chocolate topping. If you really wanted to impress your friends at a dinner party, they would be perfect for that too. Did someone say Galentines? You’re welcome, enjoy!

Individual Chocolate Cakes | The Mother Cooker

30 Minutes or Less, Lunch, Recipes, Vegetarian

Loaded Parsnip Fries

Happy Friday everyone, thought I would pop up a recipe that is not only quick for the weekend, but super tasty too. If you are anything like me, loaded cheesy fries are an absolute must of a side dish. Along with lobster mac & cheese. But we are just sticking with the fries today, I’ve swapped out normal potato for some parsnips. Now please stick with me, it’s a great way to get some veg and I totally thinks parsnips are a little underrated. You can totally use them in more ways than on a Sunday roast. They are inexpensive, loaded with flavour and a heap of vitamins and iron.

Ok, so I’ve cut out the carbs, but loaded fries are supposed to be an indulgence right? Don’t you worry, my magic cheese sauce will have you wanting to lick the plate. In fact, I’d go as far to say that you will LOVE this cheese sauce. Add in a rainbow salsa and well, you’ve got something to impress at the dinner table. Who needs restaurant sides when you can make epic ones at home, now only if you had a burger to go with them….stay tuned.

Loaded Parsnip Fries | The Mother Cooker