30 Minute Mexican Potato and Kale Anytime Hash

The 30 minute dinner of my dreams.Whenever I’m tired, uninspired or just lazy to cook, this is what I have for dinner. Roasted potatoes cooked in a tomato sauce and topped with a runny poached egg; what more could I want? What I love about this recipe is that it isn’t strict or bound by a set of predetermined rules. Only got sweet potatoes? That’s fine, sub them in. Hate spicy food? Leave the cayenne pepper out. Are you pressed for time? Take a shortcut and fry the potatoes on the stove top instead of roasting them in the oven.

This recipe is full of glorious shortcuts and magical alteration options, you can top it with more fresh herbs, some grated cheese (or nutritional yeast if vegan), sour cream, the options are endless! Go forth my lovelies: cook dinner, take photos, tag me in your photos, I’d love to see what you come up with! Happy weekend!

30 Minute Mexican Potato and Kale Anytime Hash

Ingredients

For the potatoes:

  • 2 Russet potatoes, washed, unpeeled and chopped into bite sized pieces (may sub sweet potatoes)
  • 3 tbsp olive oil
  • 2 tsp brown sugar
  • 1 tsp each salt and black pepper
  • ½ tsp cayenne pepper
  • ½ tsp ground mustard
  • ½ tsp dried oregano

For the hash:

  • ½ yellow onion, diced
  • 2 tbsp tomato paste
  • 1 cup vegetable stock
  • 1 cup chopped kale

optional for serving: poached egg (here’s a handy guide), nutritional yeast, whole grain toast or parmesan cheese

Method

Preheat your oven to 200°C/400°F. In a large bowl, throw together all the ingredients for the potatoes and shake until the potatoes are covered in spice. Lay the potatoes in a single layer on a large baking tray and roast for 20 minutes or until browned and crispy on the outside.

Once the potatoes have roasted, heat a deep cast iron pot on high, add a glug of vegetable oil and fry the diced onion until translucent, about 2 minutes. Reduce the heat before adding the tomato paste. Cook until the tomato paste has caramelised, being careful not to let it burn, another 2 minutes. Add the vegetable stock and stir until everything has combined. Add the kale and roasted potatoes to the pot and stir to coat in the sauce. Cook on low heat until the kale has softened, about 5 minutes.

Serve immediately topped with a poached egg (omit if vegan), nutritional yeast or parmesan cheese! Leftovers keep well in the fridge and make a delicious lunch, enjoy!

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Simple Apple Pie Breakfast Oatmeal

If anyone ever wanted to know what I eat on a daily basis, this is it.

My go-to breakfast, snack or post-workout meal. In one of my first posts on the blog, I told you all about my (un)healthy obsession with oatmeal. The strange part is that I never really got round to showing you all the wonderful ways in which oatmeal can be consumed. From overnight oats, to granola bars to streusel topped apple cakes, the options are endless!


This recipe could not be easier, if you find yourself in a tough spot in the mornings, then this is the perfect fix. It takes less than 10 minutes to prepare, so you can easily leave the oats on the stove whilst you shower and get ready for the day and by the time you’re ready to leave, breakfast will be on the table!

Simple Apple Pie Breakfast Oatmeal                                                                        serves 1-2

Ingredients

  • 1 cup rolled oatmeal
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 Granny Smith apple, grated
  • 2 tbsp maple syrup (optional, but I don’t usually find it necessary to sweeten)
  • 1 and ½ cups almond milk

Method

Add all the ingredients to a medium saucepan and stir well with a wooden spoon to combine. Bring the oatmeal to a bowl then reduce heat to low and cook until the oats have absorbed all the liquid, about 5 minutes. Serve immediately.

 

Easy Peasy Lemon Crepes

Everybody always talks about whether pancakes or waffles are better. Nobody ever bothers to include crepes in the equation. The answer became obvious to me this week: crepes would always win. Crepes have the flexibility of an Olympic gymnast. Breakfast or dessert, sweet or savoury, hot or cold, crepes have got your back. The French scored a huge W with these guys, and you’d be surprised how simple it is to get a hotel worthy breakfast on your table in less than 30 minutes.


Also I have a new YouTube video up and these babies make a sneak feature! I just happened to be shooting these crepes before getting the idea to get up and film this video. No planned outline, no script, this is pure freestyle. Make sure to like and subscribe to my channel!

Easy Peasy Lemon Crepes                                                                                     makes 12 crepes

Ingredients

1 cup flour

300 ml milk

2 eggs

2 tbsp melted butter + extra for cooking

½ tsp salt

2 tbsp castor sugar

2 tbsp lemon juice

about ½ cup lemon curd, homemade or storebought

optional: ¼ cup icing sugar for dusting

Method

  1. Add the flour to a large bowl and make a well in the centre. Add half of the milk, and use a wooden spoon to gently draw the flour into the milk, mixing it in bit by bit until you have a thick dough. Stir the eggs into the mixture before adding the melted butter, salt, castor sugar and lemon juice. Continue stirring whilst you gradually pour in the rest of milk. The mixture should be runny*.
  2. Heat a large non stick pan on high and brush the pan with some of the extra melted butter. Be careful not to over-grease the pan because then the crepes won’t spread properly. Add a ladle-full  (about 3 tbsp) of batter to the hot pan and tip the sides of the pan so that the batter spreads evenly. When the edges of the crepe start to curl up, use a spatula (or your fingers) to gently flip the crepe over. Reserve to a plate and keep warm in the oven.  Repeat until you’ve used up all the crepe batter.
  3. To serve, dollop a tablespoon of lemon curd onto a crepe and spread evenly, leaving a ¼ inch border around the edges of the crepe. Fold the crepe in half, then in half again. Dust with icing sugar and serve warm or at room temperature.

 

*The original recipe called for resting the crepe batter for at least an hour before cooking. I can honestly tell you that I did try this and did not notice a considerable difference between the rested batter and unrested batter. In any case, who would want to wait 1 hour to have crepes?!

30 Minute Vegetarian Chilli Bowls

Regarding today’s recipe, nothing could be easier. Even calling for takeout. Because that involves scanning the menu, deciding what you want, calling the takeout place, waiting 30 minutes for the delivery- and even then, it might not be as good as you anticipate. In that same space of time, you could have prepared these easy peasy chilli bowls. They are packed with protein, loaded with nutrients and crammed with flavour. They are all kinds of good for you- gluten free, meat free, cruelty free. In case you missed my big announcement, check out this post.


These bowls are absolutely perfect on a cold winter’s eve, as leftover lunch at work the next day or a post-workout meal. You can prepare this in bulk and freeze individual portions to eat over the course of the week. These are incredibly versatile in the sense that they can be served as comfort food whilst still being formal enough to be served at a dinner party. And with the festive season approaching, these would be perfect for any vegetarian guests who might find themselves at your dinner table this Christmas.

30 Minute Vegetarian Chilli Bowls                                                                                     serves 2-4

Ingredients

1 tbsp olive oil + extra

1 yellow onion, diced

½ red onion, diced

3 garlic cloves, minced

1 cup butternut squash/pumpkin, chopped into ½ inch cubes

1 medium baby marrow, chopped into ½ inch cubes

1 medium carrot, diced

1 red pepper, sliced thinly

1 green pepper, sliced thinly

1 tsp black pepper

1 tsp salt

1 tsp paprika (or less if not comfortable with spice)

1 tsp ground coriander

1 tsp ground cumin

½ tsp rosemary

½ tsp thyme

½ tsp oregano

2 tbsp tomato paste

2 tsp brown sugar

1 14 ounce tin of red kidney beans- any other kind of bean will work e.g butter beans, sugar beans, even a mix of beans is fine

1 14 ounce tin of chopped tomatoes

about ½ cup cheddar for garnish

about ¼ cup mozzarella for garnish

a handful of fresh rosemary for garnish

Method

  1. In a large cast iron pot on high heat, fry the red and yellow onion in the olive oil, until the yellow onion is translucent, about 2 minutes
  2. Add the garlic and cook until fragrant, about 30 seconds. Add the butternut squash, baby marrow, carrot, green and red pepper to the pot and cook for 10 minutes, or until the squash has softened, stirring occasionally.
  3. Add the black pepper, salt, paprika, coriander, cumin, rosemary, thyme and oregano to the pot. Stir to coat the veggies with spices and cook for about a minute before adding the tomato paste and brown sugar to the pot and cooking for another minute.
  4. Add the red kidney beans and tinned tomatoes to the pot, bring to a boil and simmer for 5 minutes. Taste and adjust seasonings if necessary. At this point you can choose to serve immediately, continue to simmer for another hour if you’re not ready to serve, or you can freeze individual portions to serve later. To serve: spoon the desired amount of chilli into a bowl, top with cheddar, mozzarella and rosemary. Can be served with crusty bread and rice.


 

 

Chocolate Chip Cookie Dough Ice Cream

You guysssss. Remember when I posted these Chewy Chocolate Chunk Cookies? Long story short, I felt like I could do so much more with this dough that didn’t involve eating half of it before it got to the oven. Then again, I also needed to be able to eat a ton of cookie dough without feeling guilty that only half the cookie dough actually made it to the oven. At the same time, I was feeling major FOMO for summer. Here in Zimbabwe, we’re putting the winter blankets away and dusting off the barbecue grills, getting ready for summer.

Making ice cream has never been easier. No ice cream maker needed! For the base, all you need is fresh cream and condensed milk and from there you can customise it any way you like. I decided to mix ¾ of a batch of (eggless) chocolate chip cookie dough into the base, and drop in pieces of the other quarter of the dough to get little nuggets of cookie dough goodness. Pure gold. This will only take you 30 minutes at the most, and for all the wonderful ice cream goodness you get out, it is so worth it. I repeat: NO ICE CREAM MAKER REQUIRED.


Shooting this was honestly one of the hardest things I’ve ever had to do in my life. This is someone who’s also an A Level Maths student. I felt a stab in my heart every single time the ice cream began to slowly drip down the cup to form a puddle on the board. It took every bone in my body to resist the urge to stuff every last piece of cookie dough into my mouth. I have never been so relieved to finish a shoot before. And for anyone out there who’s wondering, it tastes even better than it looks.

Chocolate Chip Cookie Dough Ice Cream

Ingredients

Eggless chocolate chip cookie dough:

½ cup melted butter

½ cup brown sugar

1 tsp vanilla essence

1 ½ cups flour

2 tbsp milk

1 cup chocolate chips/chopped chocolate

Ice cream: 

2 cups fresh cream

14 oz can condensed milk

2 tbsp hot fudge sauce (optional)

Method 

Make the chocolate chip cookie dough: 

  1. In a medium bowl, cream together the melted butter and brown sugar. Add the vanilla essence and mix again. Sieve the flour into the butter mixture and stir until combined. At this point the dough will be quite dry and tough, add in the milk, one tablespoon at a time until loosened. Once you’re happy with the consistency of the dough, add the chocolate chips and use a rubber spatula to incorporate them evenly through the batter. It’s okay if some of the dough disappears right about now, I won’t tell.
  2. Take ¼ of the cookie dough, roll it into a bowl and wrap it tightly with cling wrap. Store in the freezer. To be used later in this recipe.

Make the ice cream: 

  1. In a large bowl, whip the fresh cream using an electric whisk until medium peaks form. This takes about 5 minutes. Pour in the condensed milk and stir together gently until incorporated. Take the ¾ portion of the cookie dough that you didn’t put in the freezer and gently break it up over the cream mixture. Gently fold it into the cream mixture, try to really blend it into the cream mixture, but it’s still totally okay if you’re left with bits of cookie dough.
  2. Pour the ice cream mixture into a loaf pan. Remove the other portion of cookie dough from the freezer, and chop it into bite sized pieces. Drop the cookie pieces into the ice cream and use a spoon to distribute them through the ice cream. If you like, you can drizzle the hot fudge sauce over the surface to create a pattern. Freeze for 5 hours, or overnight. Serve with crushed chocolate chip cookies and more hot fudge sauce.