Chickpea Tikka Masala

Tasty and filling chickpea curry is a quick weeknight vegan dinner served with rice, chapatis, naan bread or poppadoms. Lunch/dinner will be ready and on your table in less than 30 minutes from start to finish.  

Curry is one my many favourite meals and it’s become a staple dinner of mine. It’s delicious, full of vibrant flavours, but I’m sure you’d probably never have guessed how easy and quick it is to make yourself?

One of my work colleagues is extremely kind and often brings me in authentic vegetarian Indian curries and chapatis to take home and have when I finish work for the day. It’s something I really appreciate as once I get in from work, having been on my feet all day long I don’t usually feel like cooking anything for myself.

Her chickpea and potato curry is especially amazing and it tastes so good. I love making vegetable curries myself, but the recipe I usually make takes a long time (a couple of hours) for the sauce to simmer before it’s ready to serve. I wanted to make a curry that wouldn’t take as long to prepare, but didn’t lack any flavour.

I’ve made a lot of chickpea curries myself, but this one is my favourite yet. I found the recipe on Loving It Vegan and made just a couple of small changes to the original recipe by adding curry powder as well as garam masala and some mango chutney for sweetness – I love adding mango chutney to my homemade curries and if you’ve never tried it then you must!

Once all the curry ingredients are in your saucepan just cover the pan with a lid and leave your curry to simmer away for 10-15 minutes. Then, when it’s ready, garnish your bowl of curry with lime wedges, chopped green or red chillies and fresh coriander/cilantro.

The curry has a nice light spiced flavour and the coconut milk adds incredible creaminess making this curry a fusion between a korma and tikka masala.

I know this recipe is one I will make often from now on and I’m considering changing it up and adding different vegetables like bell peppers, green beans, mushrooms and potato the next time I make it, which I’m sure will be just as yummy.

(Serves 4)

Ingredients:

2 tablespoons coconut oil – adds amazing flavour but you can substitute with vegetable oil

1 red or white onion, finely diced

3 cloves of garlic, finely chopped

1 tablespoon curry powder – I use medium tikka curry powder

1/4 teaspoon garam masala

1/2 teaspoon cumin – ground or seeds

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

2 x 400g (14 ounce) cans of chickpeas, drained

400ml (14 ounce) can chopped tomatoes

400ml (14 ounce) can coconut milk – I use full-fat

1 tablespoon mango chutney or sugar

Salt and black pepper, to taste

Method:

  1. On medium heat, melt the coconut oil in a large frying pan. Add the onion and garlic and cook for 2 minutes until softened. Now add the spices (curry powder, garam masala, cumin, coriander, turmeric and cayenne) and toast the spices off for a further 2-3 minutes until fragrant.
  2. Add the drained chickpeas, tomatoes and coconut milk along with the mango chutney or sugar and season with salt and black pepper. Cover the curry and leave it to simmer for 10-15 minutes until it’s thickened slightly and the flavours have all blended together.
  3. Serve the curry over rice with chapati, naan bread or poppadoms. We like squeezing fresh lime over the top before eating. The curry will keep stored in an airtight container for up to 3 days.

More vegan recipes to try next! 

Roasted Vegetable Couscous – a great Mediterranean inspired meal served with falafel

Roasted Garlic Hummus

Patatas Bravas

Enjoy!

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Creamy Roasted Red Pepper Tomato Pasta

Creamy roasted red pepper tomato sauce served with fusilli pasta. A simple and flavourful pasta dish great for students or anyone on a budget! 

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I think my obsession with pasta is almost as big, maybe even bigger than my cheesecake obsession? 😉

How you can blame me? Pasta is such a versatile ingredient and the choices are endless. I could eat pasta every night of the week and not get bored. I kid you not, when we holidayed in Italy a couple of summers back we ate pasta nearly every single night.

I particularly love sharing these kinds of recipes because being a student I’m always on the lookout for easy and cheap meals that don’t lack flavour or require me to spend hours standing over a hot stove. Sometimes all I want is a dinner that’s both comforting and good for me. And yes, it is possible!

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I’ve been planning to make this sauce for a long time now. I’ve based the recipe on my marinara and arrabbiata sauces, but I changed my classic tomato sauce by adding roasted red bell pepper and double cream. I really love roasted peppers, as the peppers roast they get sweeter and charr and the charring adds incredible intense flavour to the sauce.

To prepare the sauce, I roasted 3 large red bell peppers with a red onion, a few cloves of garlic, olive oil, dried thyme, oregano, chilli flakes for 30 minutes until all the vegetables were soft and the peppers were starting to caramelise and charr slightly. Once the vegetables were roasted I added them to a saucepan along with a can of chopped tomatoes and a pinch of sugar to add extra sweetness to the tomatoes. Then I left the sauce to gently simmer for about 15-20 minutes then I took it off of the heat and blitzed it until it was smooth. Finally I added double cream which brings a delicious creaminess and richness to the sauce.

The final step is to put a pot of salted water onto boil and cook your pasta to packet instructions. I went for fusilli (we have a 3kg bag in the store-cupboard waiting to be cooked with < can you tell we’re a family of pasta lovers?), but really this sauce suits all kinds of pasta shapes, linguine, spaghetti or even penne, so use whatever you have in.

(Serves 4)

Ingredients:

3 large red bell peppers

1 red or white onion

3 large cloves of garlic

1/2 teaspoon dried thyme

1 teaspoon dried oregano

Pinch of chilli flakes (optional)

2 tablespoons olive oil

Salt and black pepper, to taste

400g (14 ounce) can chopped tomatoes

Generous pinch of sugar

4 tablespoons double cream

To serve:

400-500g dried fusilli or any other pasta shape

Freshly grated Parmesan

Fresh chopped basil or parsley

Method:

  1. Preheat oven to 180°C / 160° Fan / 350°F / Gas Mark 4. Slice the red pepper and onion up into medium sized chunks and half each garlic clove. Evenly spread the vegetables out onto a large baking tray. Scatter over the herbs (dried thyme, oregano and chilli flakes) and drizzle over the olive oil. Season well with salt and black pepper and roast for 30 minutes, stirring halfway through.
  2. Once the vegetables are roasted place them in a large saucepan along with the can of chopped tomatoes and a generous pinch of sugar. Stir and then bring the sauce up to the boil. Once boiling simmer the sauce for 15-20 minutes. Blitz the sauce in a food processor or with a hand blender until smooth and no chunks remain. Stir through the cream and add any extra seasoning if needed.
  3. Cook the pasta according to the packet instructions. Once the pasta is cooked drain it and add it and stir through the sauce. Serve immediately with grated Parmesan, crumbled goats cheese or feta cheese. Garnish with chopped basil or parsley if you desire.

Recipe Notes:

  • Omit the double cream for almond milk and leave the Parmesan out to make this dish suitable for vegans. Omit the Parmesan for a vegetarian substitute to make this dish suitable for vegetarians.

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Enjoy!

jess

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Sticky Asian Chicken

If you’re a fan of Chinese takeaway then you’re going to love this healthier Asian-style chicken. It’s sweet, sticky and packed with aromatic oriental flavour! 

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This sticky Asian chicken is super easy to prepare. You don’t need to marinate the chicken and this recipe doesn’t require any expensive ingredients, most of which are likely to already be in your store cupboard, meaning you can cook this dish on a whim and without having the break the bank.

Start by preparing the sticky sauce. All you’ll need to do is whisk all the sauce ingredients (chopped garlic and ginger, soy sauce, honey and tomato ketchup) until combined. My mum and I experimented with this recipe a fair bit before we achieved perfect ratio of sauce. This delicious chicken dish has been on our dinner menu rotation weekly, so I knew it was a definite blog-worthy meal to share.

Once you’ve got your sauce all ready to go, fry the chicken in a hot pan until it’s nicely golden and cooked all the way through. Add the sauce and reduce it until it’s thickened and coats all the pieces of chicken. So simple, see I told you it was easy!

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The recipe will take you less than 15 minutes to make from start to finish and I know if you’re anything like me this is the kind of food you want when you come home to from a long day at work when you don’t have the time or the energy to cook.

We love serving the chicken on fluffy rice with an assortment of stir-fried vegetables. Mum stir-fried some sliced red bell pepper, julienned carrot and mangetout. You can serve the chicken just with rice if your prefer but we love the addition of the veggies. Also, this chicken is great served with noodles if you want to try something different.

Why eat takeaway when you can cook an easy and super flavourful meal like this in a fraction of the time it would take you to order a takeaway? You’ll save money and you will be eating healthier!

If you’re not eating meat you can substitute the chicken for a vegetarian meat alternative. Cook the meat substitute until crisp as you would with the chicken and then add the sauce, simmer and then serve.

(Serves 4)

Ingredients:

1 tablespoon vegetable oil

450-500g (1lb) skinless boneless chicken breast, cubed – you can use a meat alternative like Quorn Chicken Style Pieces

Sauce – 

2-3 large cloves of garlic, minced

1 tablespoon chopped fresh ginger

4 tablespoons dark or light soy sauce

3 tablespoons honey

3 tablespoons tomato ketchup

Method:

  1. In a small mixing bowl mix together the garlic, ginger, soy sauce, honey and tomato ketchup until thoroughly combined.
  2. Heat the oil in a large non-stick frying pan, saucepan or wok. Fry the chicken on a medium to high heat until it’s cooked all the way through and is just beginning to turn a golden colour.
  3. Once the chicken is cooked add the sauce you prepared earlier to the pan. Turn the heat up to high and reduce the sauce until it’s starting to caramelise and coats the chicken. This will take about 4-5 minutes. Serve the chicken immediately with fluffy rice or noodles and stir-fried vegetables of your choice. The chicken tastes great the next day and makes really good leftovers!

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Enjoy!

jess

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Penne all’Arrabbiata

Penne in fiery, spicy tomato sauce. A delicious meatless Monday meal! 

If I’m not baking cake or making cookies and cheesecakes I love cooking delicious savoury recipes, especially pasta dishes. I have a few favourite pasta recipes already shared on this blog and I am always adding to that collection.

Penne all’Arrabbiata is a classic Roman pasta dish that’s popular in Italy, around the world and my kitchen for a reason. It’s rich, comforting and the perfect food to enjoy after a busy day when you can’t be fussed to cook anything too fancy or extravagant for dinner.

“Arrabbiata” is the Italian word for angry which describes the sauces’ fiery and hot flavour. If you’re not a fan of chilli don’t worry as this arrabbiata sauce has just the right amount of spiciness without being over the top. I only added one red chilli which I deseeded but you can adjust the spiciness to your own taste by adding more or less.

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It’s traditional to serve arrabbiata sauce with penne because the ridges cling onto the sauce. Saying that any pasta shape will work. Sometimes I use spaghetti or fusilli but it really depends on what I have in.

I always cook tomato sauces for at least one and a half hours as I find this allows the flavours to really develop. You can serve the pasta immediately with a generous sprinkling of grated Parmesan or you can spread it out into a skillet or a baking dish and then top with melting cheese like dried mozzarella, Parmesan or even cheddar and bake it al forno style.

I personally can’t eat pasta without lots of Parmesan. During my recent trip to Bologna I visited the Parmigiano Reggiano Dairies and I was treated to a Parmesan tasting. It was an amazing experience tasting all the different ages and seeing how Parmesan is produced.

Penne all’Arrabbiata is a great meal to have on standby ready for busy weeknights or for a lazy weekend dinner. You can make this sauce up to a week in advance and it can be stored in your fridge. When you’re ready to serve pop the sauce back into a saucepan and heat it whilst the pasta is cooking.

(Serves 4)

Ingredients:

Arrabbiata Sauce:

2 tablespoons olive oil – I don’t recommend using extra virgin olive oil

1 red or white onion, finely diced

3 cloves of garlic, minced

1/2 – 1 large red chilli, deseeded and finely chopped

1 teaspoon dried oregano

1 tablespoon tomato purée

400g can chopped tomatoes or tomato passata

200ml water (I used the can to measure this)

1-2 teaspoons sugar

Salt and black pepper, to taste

Fresh basil or parsley, to serve

500g dried penne or any other pasta of your choice – I recommend penne rigate

Method:

  1. Heat the olive oil in a medium saucepan on a medium heat. Sauté the diced onion, garlic and chilli until soft for about 4-5 minutes. Add the oregano and continue to cook for another minute or two. Season generously with salt and black pepper.
  2. Add the tomato purée and cook for another minute. Add the canned tomatoes/passata, water and the sugar and bring the sauce up to the boil. Once boiling, turn down to a low heat and simmer for one hour, stirring occasionally. It should be thick and glossy by the end of the cooking time.
  3. Before serving, place a large pot of water onto boil – season the water well with salt. Cook the pasta until al dente (a few minutes less than the packet instructions). Drain the pasta and mix together with the sauce. Add extra seasoning if it needs and serve with a sprinkling of grated Parmesan.

Enjoy!

jess

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Linguine Gamberi

Linguine with prawns flavoured with chilli, lemon, garlic and parsley. One of the tastiest seafood pasta dishes you will try and it’s all ready in less than 15 minutes!

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I came up with this recipe when I was on holiday in Sardinia a couple of years ago, where the majority of our meals were based around the fresh seafood on offer and most nights we ate pasta. This dish is perfect to eat anytime of year – it’s a great al fresco meal for the summer, but also extremely flavourful and warming in the colder months too. I love this recipe because fresh flavours are brought together to create an amazing seafood dish that takes hardly any time to make and has to be one of the best dinners you could eat! Just eating this dish transports me back to the beautiful sunny Italian island!

Pasta dishes are definitely one of my specialities! Pasta is a very versatile ingredient, I have shared many different creations on the blog so far, including this spaghetti with marinara sauce and this delicious pesto linguine with halloumi cheese and roasted tomatoes.

This linguine gamberi is truly one of my go-to quick dinner recipes. It would definitely be my last meal on earth – I LOVE anything with garlic butter!

The recipe is based on one of my favourite pasta sauces, aglio e olio – which is simply a sauce made out of garlic oil, you can also add some pepperoncino (chilli flakes) if you like too! All you have to do to make this dish is cook some linguine or any other of your favourite pasta shapes, flavour the oil with garlic, red chilli and lemon, then gently cook the prawns. Add some butter – which adds the indulgence and helps keep the prawns tender and then toss together with the cooked drained pasta. It couldn’t be any simpler!

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I don’t know anyone who wouldn’t love a bowl of this pasta for their dinner! Comfort food to the max. This is sure to impress anyone who tries it! Serve with a big glass of chilled white wine for the ultimate dinner, perfect for any night of the week! Enjoy the recipe guys!

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(Serves 4 portions)

Ingredients –

500g dried spaghetti

225g raw tiger prawns, cleaned and de-veined

75g butter

2 tablespoons olive oil

2 – 3 large cloves garlic, finely chopped

1 red chilli, deseeded and finely chopped

1 unwaxed lemon, zest + juice of half

1 tablespoon chopped parsley

Method –

1. Cook the linguine in salted boiling water according to the packets instructions.

2. Once the pasta is near enough cooked, add the olive oil to a large frying pan. Gently sauté chopped garlic, chilli and lemon zest until fragrant, then add the prawns and the lemon juice and continue cooking for about 3 minutes or until they start to turn pink in colour.

3. Once the prawns are cooked add the butter and cook on a medium heat to warm the prawns completely through and melt the butter. Toss the drained pasta and prawns together in the pan. I also like to sprinkle over a little freshly grated parmesan too. Serve in pasta bowls and enjoy!

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Original recipe posted October 2013

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More pasta recipes you may like:

Spaghetti with Marinara Sauce 

Pesto Linguine with Halloumi & Roasted Tomatoes 

Spaghetti with Courgettes, Chilli, Lemon & Garlic 

Enjoy the recipe!

jess

Saffron Rice

Fluffy aromatic buttered saffron rice. A classic and delicious side dish.

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I absolutely adore simple and easy dishes. They’re especially convenient for busy working families with hardly any time to make a delicious and tasty dinner. Rice dishes in particular are a great standby for hectic weeknight dinners. Rice is a basic store cupboard ingredient and my recipe proves it can be transformed into something special with just a handful of extra ingredients!

This rice is amazing and it’s always a big hit with my family. It’s quick to make and with a buttery and fragrant flavour it makes a tasty side dish that is luxurious and will impress any dinner guest who tastes it. I decided to combine one of my favourite ingredients in my herb and spice cupboard, saffron. I often use saffron in my Spanish recipes like paella (recipe for that will be coming soon!) and homemade sauces. This rice recipe is very adaptable as you can add a small handful of cardamom pods, cloves, a little pinch of turmeric and a cinnamon stick and easily turn the recipe into pilau rice ready to serve with your favourite curry.

I’ve been making and creating my own rice recipes for a little while now. I shared this amazingly good One-Pot Mexican Rice recipe a while back when I’d just started blogging and it still remains one of my favourite dishes.

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The rice is speckled with beautiful saffron threads. I love the rich flavour the saffron adds. To prepare the rice it’s very important to have your mis en place prepared beforehand. I take two smallish pinches of saffron threads and I soak the saffron in boiling water for 10 minutes. The soaking allows the oils to be released and the flavour will become stronger. Saffron is the world’s most expensive spice but it can be found at an affordable price if you look around at your local supermarket.

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Whilst the saffron is soaking you have the opportunity to prepare your other ingredients. I finely diced a small white onion and minced up a couple cloves of garlic. To cook the rice, melt the butter and oil in a large saucepan. Caramelise the onion and then add the garlic and a bay leaf – caramelising the onion again will add more depth of flavour and a little sweetness. Tip the rice into the pan and toast slightly so it can be coated fully in the butter mixture. Then all that’s left to do is to pour in the stock and leave the rice to simmer away until cooked.

Once cooked I always take rice off the heat and leave it to rest for another 5-10 minutes. This allows the rice to steam a little longer and makes it fluffier – it’s one of the most vital steps in making perfect homemade rice! Fluff with a fork and then serve up!

This rice can also be served alongside many dishes – I love to serve it with curry or my mum’s Spanish roast chicken. But the rice is great enjoyed on it’s own too! I hope you give this a go and most all enjoy it!

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(Serves 4-6 generous portions) 

Ingredients – 

2 pinches saffron threads

2 tbsp boiling water

30g (2 tbsp.) butter

1 tbsp oil – vegetable or canola oil

1 small white onion, finely diced

2 cloves garlic, minced

1 bay leaf, torn 

2 cups rice (you can use basmati or long grain rice)

3 1/2 – 4 cups chicken or vegetable stock

Salt and cracked black pepper, to taste 

Fresh parsley, to serve (opt)


Method – 

1. Add the saffron threads to a small bowl. Pour over the 2 tablespoons boiling water, mix and leave to stand for 10 minutes.

2. In a large saucepan gently melt the butter and oil. Add the chopped onion, season well with salt and pepper and sauté on a medium heat for 3 minutes. Now add the minced garlic and bay leaf and continue cooking for a further minute until fragrant.

3. Add the rice and toast for 2 minutes. Now add the stock and the saffron infusion you pre-made earlier and stir to combine. Bring up to the boil and then once boiling turn down the heat to low and allow the rice to simmer covered for 15 minutes or until all the liquid has been absorbed and the rice is cooked fully.

4. Once the rice is cooked, take off the heat and leave on the side for 5-10 minutes. Fluff the rice up and adjust seasoning, if needed.

5. Serve warm with a sprinkling of parsley.

 

Note: To make this dish Vegan omit the butter and add an extra 1 tbsp oil or 30g of your preferred butter subsitute. 

 

Enjoy the recipe everyone!

jess

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Pizza Margherita

A Neapolitan classic: Pizza Margherita. Rustic, authentic and simply delicious. Serve with a sprinkling of oregano or fresh basil for a delicious and traditional Italian dinner.

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Tasting this delicious recipe transported me back to Italy and eating pizza Margherita in the middle of the Piazza del Campo is Siena.

Over the weekend is we always enjoy a pizza night in our house. It’s become a tradition over the years and I love getting into the kitchen and making homemade pizza with my family. Once it’s baking in the oven and you can smell all those amazing aromas, you know your weekend is off to a delicious start.

The mix of flavours are simple and taste wonderful. My earliest memories are of my mum making homemade pizza for me and my friends for dinner. Everyone couldn’t believe we had made it all from scratch and so I’ve been making homemade pizza for as long as I can remember. This is just the very basic Margherita pizza, however you can top it with any extra ingredients that take your fancy.

Forget buying pre-made pizza and try my easy homemade pizza recipe. You’ll have so much fun creating your own unique pizza!

(Makes 2 x 25cm pizzas)

Ingredients:

Pizza Dough –

500g strong white bread flour or tipo ’00 flour, plus extra for dusting

7g fast-action dried yeast

1 teaspoon fine salt

2 teaspoons sugar

250ml warm water

2 tablespoons extra virgin olive oil, plus extra for brushing

Toppings –

300-400g passata (sieved Italian tomatoes)

Fresh basil leaves, for sauce and serving (optional)

Dried oregano

250g dried mozzarella (also known as pizza mozzarella) or 2 balls of buffalo mozzarella, drained and then torn

Method:

1. To prepare the pizza dough: Put the flour, yeast and salt into a large mixing bowl. Make a small well in the centre and add the water and oil and mix into a wet dough. Turn the dough out onto a well floured surface and knead by hand for 5 minutes. Once kneaded and elasticated place the dough into a lightly oiled bowl, cover it and leave to rise somewhere warm for 25 minutes or until doubled in size.

2. Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Lightly oil two large baking trays with approx. 1 tablespoon of olive oil on each tray. Once the dough has rested, take it out the bowl and divide into two equal halves. Using your hands or a rolling pin press the dough out to form a circle shape – about 25cm in diameter. Place the pizza bases on the oiled baking trays.

3. Mix together the passata, tear in a small handful of fresh basil leaves (optional) and season well with salt and pepper. Now spread the passata mixture evenly on top of each pizza. Sprinkle with a little oregano or your favourite dried herbs. Divide the mozzarella between the two pizzas and top with the tomatoes (if using).  Cook in the oven for 15-20 minutes or until crispy and all the cheese is gooey and melted. Serve hot and garnish with basil leaves and drizzle with a little extra olive oil to finish.

jess

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Spaghetti with Marinara Sauce

Homemade marinara sauce with spaghetti. A delicious dinner recipe served warm with a sprinkling of Parmesan and garnished with basil leaves. Comfort in a bowl! 

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I don’t know why, but it’s taken a little too long to finally get round to sharing my family favourite tomato sauce. This tomato sauce is absolutely perfect to serve and toss into pasta or top pizzas with and it’s also a recipe I’ve been making for many years now. I guarantee, once you’ve tasted this divine sauce you will never reach for a pre-made tomato sauce ever again!

The sauce is rich, sweet and incredibly delicious – this is thanks to the cooking time which allow the flavours to develop and enrich. I think pasta with any kind of sauce is the epitome of comfort food for me. Marinara tossed into the cooked pasta and topped with Parmesan is the best meal and transports me back to summers spent in Italy.

I wanted to share a simple and basic recipe because these types of recipes always great to have in your cooking repertoire. As I said this marinara sauce can be used in mostly any Italian dish. As I mentioned above, I top homemade pizzas with it but you could also replace the pasta and use courgetti (zucchini noodles) and enjoy a low-carb meal. I also love to toss in a few grilled or roasted veggies to the mix. The choices are really endless, this tasty sauce is extremely versatile! If you don’t want to use pasta, just simply dip some good crusty bread into the sauce for a quick and tasty lunch/snack.

spaghetti pic

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(Serves 4)

Ingredients:

2 tablespoons extra virgin olive oil

1 medium white onion, finely diced

2 cloves garlic, minced

A large pinch of dried oregano and any other dried herbs you like (approx. 1/4 – 1/2 teaspoon)

2 bay leaves, torn

2 tablespoons tomato purée

Pinch sugar

Juice from 1/2 lemon

400g (14 ounce) can chopped tomatoes

1/2 can water (roughly 200ml), add more if needed

To serve –

400g spaghetti (or any other pasta you like – short pasta like fusilli or penne both work well)

Freshly grated Parmesan or other cheese of your choice, to serve

Fresh basil leaves

Method:

1. Gently heat the olive oil in a medium saucepan. Sauté the diced onion until soft – about 2-3 minutes. Add the garlic and herbs and continue to cook until fragrant (another minute or so). Season to taste.

2. Add the tomato purée and a pinch of sugar and cook out for another minute. Add the canned tomatoes, lemon juice and half can of water and bring the sauce up to the boil. Once boiling, turn down to a low heat and simmer for 1 and 1/2 hours. It should be thick and glossy by the end of the cooking time.

3. To serve, remove the bay leaves. Boil some water and season well with salt. Cook the pasta until al dente, this is usually a couple of minutes less than the packet instructions suggest. Drain the pasta well, reserving a little extra pasta water to loosen the sauce if needed. Add the tomato sauce and toss together with the cooked spaghetti. Season if it needs and serve up in bowls. Sprinkle with freshly grated Parmesan and garnish with basil leaves.

Best eaten warm, but the sauce is also great packed up for lunch the next day. This sauce will store in an airtight container in the fridge for up to 1 week.

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I love serving this pasta with a slice of homemade Rosemary Sea Salt Focaccia!

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Halloumi and Vegetable Couscous with Tzatziki

Halloumi and vegetable couscous with tzatziki is a summery dinner all your friends and family will love. It’s super tasty and easy to make!

Originally posted in June 2014, recipe, writing and photographs updated August 2019.

Lately I’ve been baking so many sweet treats that I felt like posting something different and sharing a savoury creation of mine.

I’m constantly dreaming of all the recipes I can bake and create! Any spare moment I have I’m constantly scribbling down any recipe idea that pops into my head. I remembered a dish I used to make for dinner frequently that’s inspired by my travels and love of Cypriot and Greek cuisine.

I’ve been making this dish for a long time now and having first posted the recipe all the way back in 2014, I’ve meant to update the recipe and photographs for a while as I’d adapted it since then and the photographs didn’t do this recipe justice.

Eating a plate of this takes me back to sunny and warm evenings on holiday, one taste and I could be back in Cyprus or on a beautiful Greek island and that’s exactly how I want you to feel when you eat this beautiful dish.

This recipe combines two recipes I’ve previously shared: my Roasted Vegetable Couscous and traditional Greek-style Tzatziki. I’ve added some fried halloumi cheese to make this into a summer dinner all your family and friends will love. I’m yet to meet someone who dislikes halloumi, it’s quite possibly my favourite cheese simply served with a sprinkling of dried oregano and a generous squeeze of fresh lemon!

The dish is served with tzatziki, I find halving my recipe makes just enough to serve four people with maybe a little leftover. Sometimes we serve this dish part of a mezze and serve it with falafel, hummus, olives and homemade pitta bread.

Another recipe update completed. I hope for everyone who missed this the first time round will enjoy making and eating it!

(Serves 4)

Ingredients:

Roasted Vegetable Couscous: 

2 tablespoons olive oil

3 mixed colour bell peppers, deseeded and cut into medium chunks

8-10 small mushrooms (such as button or chestnut), cleaned and quartered

1 red onion, chopped into small chunks

1 courgette, halved lengthways and sliced into 1/2 inch quarters

Salt and black pepper, to taste

200g dried couscous

1 vegetable stock cube (optional)

Boiling water (see method for instructions)

Halloumi:

2 x 225g packs of halloumi cheese (see recipe method for instructions on slicing)

Olive oil, for grilling/frying

Dried or fresh herbs (I personally love seasoning mine with fresh thyme or dried oregano) – this is optional

To Serve: 

1/2 x tzatziki recipe

Fresh lemon wedges

Method:

  1. To make the couscous: Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Evenly spread the vegetables out onto a large baking tray. Drizzle with the olive oil and season generously with salt and pepper. Toss the vegetables until they’re all coated well in the oil. Roast for 25-30 minutes or until soft and starting to colour slightly.
  2. Once the vegetables are near enough cooked, start preparing the couscous. Place the couscous in a large bowl that will be big enough to mix up all the vegetables in too. Crumble the stock cube over the top of the couscous, season with salt (go easy on the salt as the stock cube is very salty) and pepper and pour over just enough boiling water to cover the top of the couscous. Cover the bowl with some clingfilm/plastic wrap and allow it to sit for 5-10 minutes (I always leave mine for the full 10 minutes).
  3. Now using a fork, fluff the couscous and then mix through the roasted vegetables. Taste and adjust seasoning if needed. Serve hot, cold or at room temperature. Couscous can be stored in an airtight container in the fridge for up to 3 days.
  4. To prepare the halloumi: Heat a small amount of olive oil in a griddle/frying pan. Take the halloumi and slice each block of cheese directly down the centre widthways, then slice each half into four slices (you’ll have eight slices in total – so four slices per person).
  5.  Sprinkle each side of the halloumi with herbs (if using) and then grill/fry the halloumi until it’s lightly golden and cooked to your liking – some people prefer their halloumi slightly softer, whereas others like it on the crispier side.
  6. To serve, divide the couscous between four serving bowls or plates, along with the cooked halloumi and serve with the tzatziki and fresh lemon wedges.

Enjoy!

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Chilli con Carne

Delicious and warming chilli con carne. This family favourite is sure to impress anyone who tries it! Serve with rice, atop a jacket potato, nachos or with a side of homemade cornbread. 

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I’m sharing another of my family favourite dinner recipes. Who doesn’t love a big, steaming bowlful of freshly homemade chilli con carne, it’s the ultimate Tex-Mex comfort! It’s only recently that I’ve started to make my own chilli con carne completely from scratch and after several attempts I’ve developed a great chilli spice blend. I make this spice blend all the time and keep in a jar in my kitchen store cupboard ready for whenever I want to make a batch of chilli – my secret for authentic chilli flavour is adding lots of cumin. This chilli recipe always gets great reviews from anyone who has tried it and it’s the perfect cold weather food!

(Serves 4-6)

Ingredients:

Spice Blend:

1 teaspoon cumin seeds

2 teaspoons ground cumin

1/2 teaspoon ground coriander/cilantro

1 teaspoon dried oregano

Generous pinch of ground cinnamon

1 teaspoon paprika (I use smoked for the best flavour)

1/2 teaspoon garlic salt/powder

1 teaspoon mild chilli powder

Chilli:

2 tablespoons olive or vegetable oil

1 large white onion, diced

1 red bell pepper, chopped

400-450g (approx. 1lb) lean minced beef (I tend to go for 5% fat)

2 tablespoons tomato puree

1 green or red chilli, deseeded and finely chopped (optional)

2 cloves of garlic, minced

400g (14 ounce) can chopped tomatoes

Pinch of sugar

200ml beef stock

Juice of 1 lime

400g (14 ounce) can kidney beans, drained and rinsed

Method:

1. Sauté the chopped onion and red bell pepper until soft on a medium heat for 2-3 minutes. Season generously with salt and freshly ground black pepper. Add the minced beef and cook until browned and starting to colour – this will take about 10 minutes. Add the tomato purée, chopped chilli (if using), garlic and the spice mix. Cook for a further minute or two until fragrant.

2. Now add the chopped tomatoes and a small pinch of sugar. Add the stock and the lime juice, bring the pot up to the boil and then cover and simmer for an hour stirring occasionally. After an hour remove the lid and continue to cook for another 30 minutes until glossy and all the stock has been absorbed. Finish by adding the beans and stir until they’re heated through.

3. Serve the chilli piping hot with rice, atop a jacket potato, with nachos and your favourite dips or with cornbread.

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Enjoy!

jess

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