I have this recipe a go the other day and I really like it! Although mine didn’t look anything like their photo, they taste lovely!
I made the cashew butter by just processing raw cashews in a blender, nothing else needed, just keep blending until it turns to butter – lots of patience required! You’ll need to keep pausing and pushing the cashew crumbs down off the sides, maybe give the processor a rest every now and then.
I think next time I’ll make them a bit flatter as I like the crunchy edges! They’re lovely and chewy in the middle though 🙂
Fancied something different for lunch today and as my chap is home thought I’d make us some burgers! I was a little worried that without an egg or breadcrumbs they wouldn’t work but they worked a treat!
I used 500g turkey mince (or could mince your own)
one large onion, peeled and chopped into about eight pieces
two cloves garlic, peeled
pinch of sage
pinch of thyme
salt and pepper
Chuck the garlic and onion into a food processor and give them a quick whizz, then add the remaining ingredients and process until well combined. Form into about six burgers, or eight smaller ones. I laid mine on my meat chopping board then refrigerated whilst chopping the salad. Heat a griddle pan on medium with a little oil and cook your burgers for around 15 minutes, flipping occasionally. Serve with salad and homemade chips (we didn’t have chips as thought it might be bit heavy for lunch) and if you wish a bun and ketchup!
Today I wanted to use up some left over roast chicken for lunch so thinking ahead I cooked some rice this morning so it was cold by lunchtime. I added half teaspoon of turmeric to the water and some salt.
Then when you’re ready to cook, I fried a sliced red onion, one chopped garlic clove in a frying pan with a little rice bran oil for a few minutes then added the chicken and a handful of sweet corn and fried a few more minutes to heat through. Then I added the rice and seasoning and continued to stir fry until hot! I think it would be nice with ginger too and/or peas! Perfect for lunch 🙂
In our house we have Fish n Chip Friday which usually consisted of shop bought breaded fish, freezer chips, peas and ketchup. Since the new diet it’s meant I can’t have breaded fish, or the ketchup, and most freezer chips contain gluten so a change was needed!
We switched to haddock fillets, pan fried in a griddle. Homemade chips (peeled or unpeeled Maris piper or kind Edward potatoes, chopped into chunky chips, chucked into boiling water, brought up to boil and simmered for 7 minutes, drain in colander for a few minutes, in the meantime heat a wok with some olive oil in, when hot, toss the chips in the hot oil and spread into a preheated roasting tin, bake for 25-30 minutes in a med-hot oven) and onion and tomato sauce (for two of us: while chips are cooking: I used two onions sliced, gently friend in some olive oil in a small frying pan until soft, add a can of chopped tomatoes, season and simmer until thickened. Whilst that’s simmering cook your fish and boil your peas! Yum!