Lemon garlic butter and a giveaway to win a copy of Weber's American BBQ

Lemon Garlic Butter and a Giveaway!

Recipe for zesty lemon garlic butter that's perfect on corn on the cob, green vegetables, fish or chicken
Uk giveaway win a copy of Weber's American BBQ. competition ends 17 April 2017

A recipe for zesty lemon garlic butter that’s perfect on meat, fish or vegetables and will be great when bbq season starts.  You can also enter to win a copy of Weber’s American Barbecue!

Lemon garlic butter

Today I’m so  pleased to offer you  a chance to win a copy of Weber’s American Barbecue.   I’ll also be sharing my recipe for a delicious zesty lemon garlic butter that is just perfect with corn on the cob and fish.

Weber's American BBQ

If you’d like to go straight to the giveaway, scroll down to the bottom of the page to the Rafflecopter widget.

Gone are the days when going round for a bbq at someone’s house meant just overcooked sausages and burgers.   These days barbecuing has become trendy and an art form in itself. Before you even start cooking there’s a choice of different types of barbecue.   Do you want  a water smoker, a charcoal grill or a gas grill?  And once you’ve chosen your barbecue, there’s so much more that you can do with it than a simple  burger or hot dog.

 


Weber’s American Barbecue: A Modern Spin on the Classics is a fantastic resource for when the weather gets warm enough to cook outside again.  Whatever type of barbecue you have there are recipes to suit it.   The recipes are so varied too.

As you’d expect, there are fantastic recipes for red meat, chicken and seafood but also great ideas for starters and sides as well as a great selection of recipes for homemade sauces, brines, marinades and rubs.   There is even a recipe for iced cinnamon buns!

Index from Webers American BBQ

As well as a recipe book with lots of practical tips, it’s a great book to just sit down, relax and read.  I especially enjoyed the special features about current barbecue techniques and trends across the US.  The US is undoubtedly way ahead of us in barbecuing but these trends are set to become popular over here too.   The supermarkets are already stocking a range of wood chips to give a fantastic smoky flavour to your food.

 

My recipe for Lemon garlic butter

I personally can’t wait for us to get some warm weather so I can try out some of the recipes at home.   In the meantime I’d love to share a simple recipe for lemon garlic butter.   I love this on corn on the cob and green vegetables but I’ve also had it on white fish.   It’s a simple recipe that can lift a midweek meal or add something special to your barbecue spread this summer.

Lemon garlic butter

 

Lemon Garlic Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 6

Lemon Garlic Butter

Zesty lemon garlic butter! Perfect with meat, fish or vegetables.

Ingredients

  • 100g butter at room temperature
  • Zest of 1 lemon
  • 2 cloves of garlic, crushed

Instructions

  1. Mash the garlic and lemon zest into the butter with a fork.
  2. Put the butter on some cling film and roll it up into a fat sausage shape.
  3. Put in the fridge until you need it.
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If you’re looking for more tasty flavoured butter recipes then do take a look at my Indian Spiced Butter.  It’s another real favourite of ours with corn on the cob.

 

How to enter the giveaway

Weber’s American BBQ has a RRP  of £16.99.  If you’d like to win yourself a copy then follow the instruction on the Rafflecopter widget below

a Rafflecopter giveaway

Terms and Conditions:

  1. Entry is open to mainland UK residents  only.
  2. Participants must be aged 18 years or over at the time of entering.
  3. There is only one prize and there will only be one winner.
  4. There is no cash alternative.
  5. To enter, participants must follow the directions on the Rafflecopter widget.
  6. The winner will be selected at random by the Rafflecopter widget.
  7. Competition closes 23:59 on Monday 17 April 2017. If the winner does not respond within 7 days of being contacted, another winner will be picked.
  8. Once the prize has been posted, neither Searching for Spice nor Octopus Publishing Group can be held responsible for any loss or damage to the parcel during transit.

Giveaway Weber's American BBQ

Looking for more competitions?

More competitions can be found on Competition Database and The Prizefinder.

Other places I’m sharing this lemon garlic butter

Cook Blog Share at Hijacked by Twins
Brilliant Blog Posts at Honest Mum

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Vegetarian Buckwheat Salad with Roasted Vegetables

Buckwheat Salad with Roasted Vegetables

Vegetarian buckwheat salad with spiced roasted butternut squash and cauliflower

This buckwheat salad with spiced roasted cauliflower and butternut squash makes  a healthy tasty meal.   It’s easy to adapt and a great way to use up any grain that’s been sitting in your cupboard for too long!

Vegetarian Buckwheat Salad with Roasted Vegetables

I am feeling as if I’ve been making and eating far too many sweet recipes lately.   With Easter coming up I’ve wanted to experiment with chocolate eggs and sweet treats but it has left me feeling like I need a bit of health reboot.

Sound familiar?   Well if so, I have the answer for you.   It’s  time to dig out one of those bags of healthy grains hiding at the back of the cupboard.   Time to see what vegetables are in the fridge and time to put it all together to make a healthy filling meal.

Vegetarian Buckwheat Salad with Roasted Vegetables

It’s also time for this month’s Recipe Redux.   The theme is Spring Clean your Kitchen and the challenge was to create a recipe without going out to buy anything and to use at least three ingredients.

Well, I always have ingredients like tinned tomatoes, beans and chickpeas at home as well as lots of spices and with those ingredients it’s easy to create a simple tasty meal like a soup even if you haven’t been to the shops.   However, I decided to dig deeper.   I delved right to the back of my cupboard and pulled out a bag of buckwheat.   I knew it was there.   I’d been meaning to make something with it for months.   Well, years actually!

Vegetarian Buckwheat Salad with Roasted Vegetables

You see, I’m going to tell you a secret now.   A secret that you must keep to yourself otherwise no one will dare eat my food ever again.   Shhhhh.  This bag of buckwheat was so old it had a best before date of December 2009!  Ooops.   It may be time to buy a new bag.

Despite its lengthy stay in my cupboard, the buckwheat salad turned out to be rather tasty.  The lemon and sumac dressing on the buckwheat gave it some freshness, along with the dill of course.   The roasted vegetables with ras el hanout gave it some sweetness and spice.

Vegetarian Buckwheat Salad with Roasted Vegetables

could the Buckwheat salad be adapted?

Of course, the challenge was to use ingredients that I had at home.   I could have used a different grain.  Couscous, pearly barley, spelt or bulgur wheat would all have been tasty substitutions.  I could have used different vegetables.   How about peppers, aubergines or courgettes?  I could have used different spices.   A simple blend of cayenne pepper, cinnamon,cumin and coriander would have worked well.   I could also have used different herbs.   If I’d been buying ingredients to make this salad I would have bought some fresh coriander (cilantro).  I wasn’t sure if the dill would work but it was the only fresh herb I had and it actually went quite well.

Vegetarian Buckwheat Salad with Roasted Vegetables

I added some Cheshire cheese which is a mild crumbly cheese.   It would also have been lovely with feta or grilled halloumi.   If I’d wanted to make a vegan buckwheat salad I could have roasted some chickpeas like I did when I made these tacos.

The thing to remember is that a recipe is just a guide.   And now, having made this rather tasty buckwheat salad, feel free to remake it any way you want.   And if you have a similar bag of grain lurking somewhere at home,  don’t be afraid to use it!

Buckwheat Salad with Roasted Vegetables

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 2

Buckwheat Salad with Roasted Vegetables

An easy healthy vegetarian salad made witih buckwheat and roasted vegetables.

Ingredients

  • 100g buckwheat
  • 1/2 cauliflower, cut into florets
  • 1/2 butternut squash, cubed
  • 1/2 tsp ras el hanout
  • 1 tbsp olive oil
  • 40g crumbly white cheese (I used Cheshire)
  • A few fresh herbs (I used dill)
    For the dressing
  • Juice of 1/2 lemon
  • 1 tsp sumac
  • 1 tbsp extra virgin olive oil

Instructions

  1. Put the buckwheat in a saucepan and bring to the boil then simmer for no longer than 10 minutes.
  2. Drain and rinse under cold water.
  3. Toss the cauliflower and butternut squash with the ras el hanout and olive oil. Place on a baking tray and roast in the oven for 30 minutes at 180C until cooked and slightly charred.
  4. Mix up the ingredients for the dressing and stir into the buckwheat.
  5. Assemble the salad by putting some buckwheat on each plate. Then some roasted vegetables. Crumble the cheese and scatter a few herbs on top.

Notes

To make this salad vegan, why not roast some chickpeas and serve instead of the cheese?

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Vegetarian Buckwheat Salad with Roasted Vegetables

Places I’m sharing this Buckwheat Salad

Cook Blog Share at Easy Peasy Foodie.
No Croutons Required at Food and Spice Blog and on alternate months by Tinned Tomatoes.
Simply Seasonal at Hijacked by Twins as cauliflower is in season at the moment.
Simple and in Season at Feeding Boys.
Meat Free Mondays at Tinned Tomatoes.
Brilliant Blog Posts at Honest Mum.

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Dairy Free Chicken Curry

Simply Dairy Free Chicken Curry

Dairy Free Chicken Curry from Simply Dairy Free book review
Review of Simply Dairy Free by Lesley Waters

This easy dairy free chicken curry from the book Simply Dairy Free is a tasty midweek meal for all the family.   It’s also egg free, gluten free and nut free!

Dairy Free Chicken Curry

One of my most favourite things to do is to get a new recipe book and try out some of the recipes.   One of my latest books is Simply Dairy Freeby Lesley Waters, which I was sent to review.

The book promises fresh and simple lactose-free recipes for healthy eating every day.  It’s full of beautiful pictures and tempting food.  As a real fan of curry, one of the first recipes I  made was the creamy dairy free chicken curry.

Dairy Free Chicken Curry

It’s a very mild coconut curry and Master Spice was happy to eat it too.   In the past I would have added extra chillies to give it some more heat and if you like a hotter curry then you’ll probably need to.   However, for an easy midweek meal that the whole family could enjoy together, this was a good choice.   The spinach in the sauce means everyone is getting some green vegetables too!

I served the dairy free chicken curry with rice as it definitely needs something to mop up all that creamy sauce.    I also made a simple tomato and chilli relish which cuts through the creaminess of the curry very well.

Dairy Free Chicken Curry

Lots of the recipes in the book use dairy-free milks.   I tried the banana and peanut butter smoothie using almond milk.  It was the first time I’d added peanut butter to a smoothie  so I was keen to try it.   I found it much more filling than the types of smoothies I usually make which tend to be more fruity. It wasn’t as sweet either and more like a milkshake, which is great if you’re looking for a smoothie to fill you up in the morning!

Peanut Butter and Banana Smoothie from Simply Dairy Free

The first thing I noticed when I picked up the book was the eye-catching cover picture of three cones of raspberry ice cream.   I wanted that ice-cream and I had to make it!    It might have been the middle of winter but a bit of wind and rain was not going to stop me enjoying some ice cream!

The ice cream was so easy to make and very healthy too because of the berries and banana.   I have a confession to make though.   I forgot to add the icing  sugar to the first batch I made.   In fact, there is no added sugar in the ice cream in the pictures you see here.   It was very very refreshing but not quite sweet enough.   Then I realised what had gone wrong!

Luckily, it’s such a simple recipe that it wasn’t a problem to whip up another batch a few days later.   Minus the photos that time though!

Dairy Free Raspberry Ice Cream

Overall, the book is great inspiration for anyone looking for easy healthy recipes.    Some of the recipes in the book are recipes that would normally contain dairy products such as the corn and haddock chowder and lemon posset.   So it’s great that the book offers dairy-free alternatives for these recipes.    There are also a lot of recipes that don’t contain dairy products and which you wouldn’t expect to contain any diary.    For example noodle salad with crispy duck legs.

Although all the recipes look great, I did think I might want more of the first kind of recipe if I was following a dairy-free diet.   After all, it’s easy to find recipes that don’t contain dairy online or in other recipe books.  I feel someone is more likely to need recipe help for those recipes that are traditionally not dairy free.

Dairy Free Chicken Curry

Overall though I would recommend the book.   It has a useful Recipe Finder at the front so you can see which recipes are egg, nut or gluten free.  It also shows which are vegan or vegetarian.   As  more and more people are suffering from food allergies and intolerancies this is definitely a useful addition.

Simply Dairy Free by Lesley Waters currently costs £9.99 and is available from Amazon.

Dairy Free Chicken Curry

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Serves 4

Dairy Free Chicken Curry

A creamy dairy free chicken curry that's easy to make and mild enough for the whole family to enjoy!

Ingredients

  • 15g (1 tbsp) coconut oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2/3 tsp ground cinnamon
  • 2 bay leaves
  • 3 tbsp desiccated coconut
  • 3 chicken breasts, cut into chunks
  • 420ml chicken stock
  • 250ml coconut cream
  • 150g spinach leaves

Instructions

  1. Put the coconut oil in a saucepan and heat gently till it becomes liquid. Add the onion and cook gently for about 10 minutes.
  2. Stir in the garlic followed by the spices and bay leaves. Stir as it cooks for about a minute.
  3. Add the desiccated coconut and continue to stir for a minute so it gets coated in the spices.
  4. Add the chicken then the stock and coconut cream. Bring to the boil then lower the heat and simmer gently for 20 minutes.
  5. Stir in the spinach at the end.
  6. Serve with rice or bread.

Notes

Why not add butterbeans, chickpeas or butternut squash for a vegan alternative?

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Dairy Free Chicken Curry

I am linking to Cook Blog Share at Hijacked by Twins.  I am also linking to Cook Once Eat Twice, my own food blog linky. Also linking to Brilliant Blog Posts at Honest Mum. And linking to Free From Fridays at Free From Farmhouse.

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Chocolate and banana creme egg surprise muffins

Chocolate and Banana Creme Egg Surprise Muffins

Chocolate and banana creme egg surprise muffins

Beautifully moist  and just a little bit decadent.   These chocolate and banana creme egg surprise muffins will delight adults and children!

Chocolate and banana creme egg surprise muffins

Just look on the internet and you’re sure to see tons of amazing looking creme egg baking creations.   I’ve been tempted by brownies, cakes, traybakes and even flapjacks recently!

I couldn’t just look at all these wonderful recipes without creating my own too.   However, I didn’t want the result to be overly sweet and sickly.   I wanted something that would excite the children without being so sugar laden that it should be saved for special occasions.

And I think I’ve done it!   My children were so excited to discover a whole mini creme egg hidden inside the muffins.   The excitement of the hidden creme egg alone was enough to thrill them.   I didn’t need to do anything else or decorate them in any way.  They are just so simple to make and you can even get your children to help you, although I can’t promise they won’t try and eat half the creme eggs along the way!

Chocolate and banana creme egg surprise muffins

I’ve been making banana and chocolate muffins regularly over the last few months.   They’re a great way of using up brown and slightly squashy bananas rather than throwing them away.   They also make me feel like I’m giving the children a healthier sweet treat because of the hidden fruit.  Please don’t argue with me and say it’s just sugar!

I’ve adapted this recipe a lot since I first made it.   I usually just add chocolate chips to the mixture instead of hiding a creme egg in each one.    Sometimes I don’t add cocoa powder and use a bit more flour instead.    I’ve even missed the chocolate out altogether and used raisins! I’ve also used Lindt eggs instead of creme eggs but they’re a little bit smaller and they disappeared into the muffin a bit more.   Basically, the recipe is adaptable.

Chocolate and banana creme egg surprise muffins

What I haven’t tried yet is putting a full sized creme egg inside each muffin!   I think it would be too big but it might have to be done.    Just once!  Maybe when we actually get to Easter.

I put the creme eggs in the freezer for a while before before  making the muffins.   This helps the creme eggs keep their shape without melting into the muffin.   However,  as the chocolate is quite thick I don’t think it would matter if you skipped this step.

Chocolate and banana creme egg surprise muffins

In our house, it’s not just the children who love these creme egg surprise muffins.   My husband is possibly the biggest fan of all and might even count them to check he gets his fair share!  They may be simple for a creme egg bake but they are just as tempting!

I’d love to know how you like to use creme eggs in baking.  If you’re looking for a slightly less unhealthy creme egg bake for Easter then these creme egg surprise muffins are THE thing the make.   Do let me know if you try them!

Chocolate and Banana Creme Egg Surprise Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12

Chocolate and Banana Creme Egg Surprise Muffins

Moist banana and chocolate muffins with a mini creme egg surprise in the middle. Perfect as a treat for kids or adults!

Ingredients

  • 2 bananas
  • 2 eggs
  • 100ml vegetable oil
  • 30ml milk
  • 1 tsp vanilla extract
  • 180g self-raising flour
  • 1.5 tsp baking powder
  • 45g cocoa powder
  • 170g caster sugar
  • 12 mini creme eggs

Instructions

  1. Half an hour or more before making the muffins, unwrap the creme eggs and put them in the freezer.
  2. Using a fork, mash the bananas in the bottom of a large mixing bowl until they have become a puree.
  3. Add all the rest of the ingredients. Sift in the cocoa powder if it is lumpy. Fold together until everything is just combined. Don't overmix.
  4. Line a muffin tin with muffin cases.
  5. Put a spoonful of mixture in the bottom of each case. Put a creme egg in the middle of each one. Top with another spoonful of mixture. The cases should be about two thirds full.
  6. Bake in a preheated oven at 160C for 20 minutes.
  7. Cool for a few minutes in the tin then transfer the muffins to a wire rack to finish cooling.

Notes

Replace the creme eggs with another type of chocolate coated mini egg in the middle of each one. To make banana and chocolate chip muffins, replace the creme eggs with 70g chocolate chips stirred into the mixture at the end.

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Chocolate and banana creme egg surprise muffins

If you’re looking for more easy muffin recipes then do take a look at the other muffin recipes on my site.

I am linking to Treat Petite at Cakeyboi and The Baking Explorer on alternate months.  I am also linking to Love Cake at JibberjabberUK.  The theme is a batch of cakes.  And Cook Blog Share at Hijacked by Twins. I’m also sharing with Bake of the Week at Casa Costello and on alternate weeks at Mummy Mishaps.  I’m also linking to Brilliant Blog Posts at Honest Mum.

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Schwartz gluten free chilli chicken and launch of gluten free recipe mixes

Schwartz Gluten Free Chilli Chicken with Chorizo

Schwartz gluten free chilli chicken and launch of gluten free recipe mixes

This gluten free chilli chicken with chorizo is a great midweek meal for all the family.   The recipe is all thanks to Schwartz’s new range of gluten free spice mixes!

A few night ago I was lucky enough to attend the Schwartz gluten free super club.   Schwartz is the UK’s leading spice brand and this event coincided with the launch of their gluten free range.

The key idea behind the new products is that  you don’t want to have to create separate dishes for the person in the family who’s unable to eat gluten.   Why should they have to eat differently from the rest of family?   And why shouldn’t the choices that are available be just as tasty?

As nutritionist  Amanda Hamilton said at the event, families these days need healthy but acceptable shortcuts which is exactly what these recipe mixes offer.

At the Schwartz super club we enjoyed a feast of tasty gluten free recipes made using the mixes. Some of the dishes we enjoyed included:  mac ‘n’ cheese with Schwartz gluten free cheese sauce mix; chilli chicken and chorizo with Schwartz gluten free chilli con carne mix; steak with Schwartz gluten free peppercorn sauce; veggie stuffed peppers with Schwartz gluten free spaghetti bolognese mix as well as veggie fajitas with Schwartz gluten free fajitas mix.  I have to say the food was delicious.   It was full of flavour as well as varied and we all went home full!

Spread of food at the Schwartz gluten free super club

The great thing about the mixes is that they are versatile. The fajitas mix, for example, would be great in a soup, a stew or in another Mexican recipe such as enchiladas.

There are currently 8 gluten free mixes including 3 pour over sauces  (cheese sauce, creamy peppercorn sauce and beef gravy) and 5 recipe mixes (fajitas, chilli con carne, spaghetti bolognese, chicken casserole and cottage pie).   However, more are in development and each one can be used in different ways.

Schwartz gluten free recipe mixes

I enjoyed all the recipes at the super club and after getting home I was keen to recreate one.   We love chicken and chorizo so I’d like to share with you the Schwartz gluten free chilli chicken with chorizo recipe.  This recipe uses the Schwartz gluten free chilli con carne recipe mix.

It was such an easy meal to prepare and definitely suitable for busy families on a weeknight.   I really enjoyed the recipe and it made enough for leftovers the next day so it’s a perfect cook once eat twice meal as well!  And you know how much I like those!

You could substitute the chicken for mince or any other vegetables for the red pepper.   Sweetcorn would be lovely or even aubergine or courgette.  After all, on a busy weeknight it’s best to use what you have rather than feel you have to follow a recipe exactly.

Ingredients for Schwartz gluten free chilli chicken with chorizo

I don’t follow a gluten free diet but these days more and more people are opting to go gluten free.  Because of this, there is definitely a gap in the market for crossed grainaffordable and tasty gluten free options.  For those with serious gluten allergies, even the smallest amount of gluten can make them ill so it’s great that Schwartz have recognised this.  They’ve produced a range that has earned the Coeliac UK Crossed Grain certification.  This guarantees that production takes place in an environment without gluten contamination.

You can also find out loads more useful information on the Coeliac UK website.  So, do take a look if you need more information about diagnosis or living a gluten free life.

Schwartz Gluten Free Chilli Chicken with Chorizo

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 4

Schwartz Gluten Free Chilli Chicken with Chorizo

This gluten free chilli chicken is a tasty midweek meal that everyone will enjoy!

Ingredients

  • 1 onion, finely dice
  • 100g cooking chorizo, diced
  • 450g chicken breast, diced
  • 1 sachet Schwartz Gluten Fee Chilli con Carne Recipe Mix
  • 1 red pepper, diced
  • 400g tin kidney beans, drained and rinsed
  • 400g tin of chopped tomatoes

Instructions

  1. Fry the onion and chorizo in a large saucepan for about 5 minutes until beginning to brown.
  2. Add the chicken and stir until is is cooked on the outside.
  3. Stir in the Recipe Mix and cook for another minute.
  4. Add the rest of the ingredients plus about 125ml of water. Bring to the boil then simmer for about 10 minutes. Give a good stir and continue to simmer for another 5-10 minutes until the chicken is cooked through.
  5. Serve with rice or gluten free bread.
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Let me know if you try this gluten free chilli chicken recipe as I’d love to know what you think.

I am linking it to my own Cook Once Eat Twice food blog linky.   Do take a look for more meal planning inspiration! I am also linking to Cook Blog Share at Hijacked by Twins.  And to Recipe of the Week at A Mummy Too and Brilliant Blog Posts at Honest Mum.

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Cook Once Eat Twice March 2017

26 recipes that are just as good to eat the next day as when they are first made. Cook Once Eat Twice February round up
Cook Once Eat Twice February round up and March linky

Welcome to March’s Cook Once Eat Twice and the February round up.  February has been a great month with 26 delicious entries that just as good to eat the next day!  Thank you so all of you who joined in and shared your recipes.

There were of course lots of soups and stews to suit the chilly time of year including plenty of vegetarian and vegan options.    As Valentine’s Day is in February, chocolate has been a theme too with three gorgeous chocolate recipes, two of them brownies!  There’s also a choice of two pies, some amazing American pancakes and a super healthy gluten free granola.

Cook Once Eat Twice

The linky for March is at the bottom of the page.   Please come back soon and share all your cook once eat twice recipes.

Cook Once Eat Twice Round up February 2017

From left to right: The first entry was this gorgeous Mexican lamb stew by Eb at Easy Peasy Foodie.  And if you like lamb, Eb has loads of delicious lamb recipes on her site at the moment so do take a look.

Next was Nico from Yumsome with a beautiful vegan quick ‘n’ easy tom yam soup.  If you’re craving soup and want to be reminded of summer holidays then this would be just the recipe!

Nico also linked up these decadent looking vegan salted caramel chocolate pots!  I can’t help craving chocolate looking at these!

My own cook once eat twice choice was next: a butternut squash and spinach curry.  I have  to say it’s absolutely delicious and perfect for a meatless meal.

Cook Once Eat Twice February round up

I love pasta so was delighted to learn about a traditional Greek version, hilopites, from Shaheen at A2K – A Seasonal Veg Table.  This vegetarian Greek hilopites pasta with saffron looks perfect for a comforting winter meal!

Another real comfort food dish would be Shaheen’s vegetarian Greek Cypriot shepherd’s pie with feta mint mash.   I especially like the sound of that tasty mash on the top!

Who can resist a good brownie?  I can’t and would love to try these cream cheese frosted gingersnap brownies by Jhuls at The Not So Creative Cook.

I’d also love Jhuls’ chicken, spinach flatbread wraps with grilled pineapple salsa.  The wraps are homemade too and the whole meal sounds so delicious and healthy!

I’d also love to try Jhuls’ Sriracha ramen noodle soup.   It’s definitely still soup weather here and this would make a delicious warming meal!

Cook Once Eat Twice February round up

It may not be Valentine’s Day any more but if you’re looking for delicious vegan recipe ideas then there are 25 fantastic plant based recipes in this post by Nico at Yumsome.   Do take a look!

Then Eb from Easy Peasy Foodie shared this gorgeous curried shepherd’s pie with sweet potato mash.  Definitely a great recipe to feed a hungry family!

Brownies were clearly popular this month and I am also tempted by these hazelnut and white chocolate brownies by Debbie at Proper Foodie.

Cook Once EAt Twice February round up

Debbie at Proper Foodie also shared a gorgeous comfort food dish of haddock dauphinoise with Cypriot potatoes.  I really would love this on a cold winter’s day!

Next was Eb at Easy Peasy Foodie with a pork and sweet potato chilli con carne.   It’s so easy to make and would make a perfect midweek meal.

Then there were two gorgeous pies.   First was a homity pie by Angela at Only Crumbs Remain.  I love the sound of the cheesy leek and potato filling!

I love pies and could eat pie for dessert too so would happily follow it up with this placatory pregnancy apple pie by Jenny at Apply to Face Blog.   Jenny’s blog will definitely make you laugh so do take a look if you haven’t already discovered it!

Cook Once Eat Twice February round up

Next up was a spicy Moroccan chickpea soup by Eb at Easy Peasy Foodie.  Such a simple recipe but I warn you, you’ll probably end up with a case of serious blender envy!

Then I had more appliance envy as Kirsty from Hijacked by Twins shared a gorgeous cottage pie topped with butternut squash.  Another healthy and delicious recipe!

This was followed by a leek and potato dumpling stew by Monika at Everyday Healthy Recipes.  I love how healthy and green it looks!

Monika also shared a delicious low fat mushroom chicken dish.  A perfect choice for a healthy midweek meal!

cook once eat twice February round up

I love the crunchy ham topping on the next recipe by Kirsty at Hijacked by Twins.   This root vegetable broth with pearl barley sounds delicious and the ham is an inspired idea to finish it off!

Then Eb at Easy Peasy Foodie contributed an easy cider, cream and mustard pork recipe.   The creamy mustard and cider sauce sounds just right for pork!

Then there was an eye-catching stack of beautiful American pancakes by Debbie at Proper Foodie. Not only do these mascarpone and passion fruit ones look amazing, if you go to her blog you’ll find recipes for caramelised banana and Nutella ones, toffee sauce and healthy pancakes all in the same post!

cook Once Eat Twice february round up

Then Caroline from Caroline Makes shared some lovely chicken and chorizo filo parcels.  We often have meals with chicken and chorizo in so these would definitely suit us.  Those parcels look lovely and crisp too!

Next Choclette from Tin and Thyme shared some amazingly crispy looking air fryer carrot falafels with tahini sauce.  This is definitely another recipe I’d love to eat.

Finally there was a gorgeous gluten free apple pie granola by Kate, the Gluten Free Alchemist.  I’d enjoy this with yoghurt for breakfast or as a healthy refined sugar free snack at any time of day!

Now of course I also made one of the entries from last month.   I have to say that I was so struck by the creamy broccoli and cannellini bean soup made by Kate at the Veg Space that I just had to have a go at it myself.   It was every bit as delicious as I was hoping it would be and it felt so healthy too.   And here it is:

creamy broccoli and cannellini bean soup

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup along with the next month’s linky will be posted on the 1st of the following month.

Cook Once Eat Twice

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Leek pancakes with spinach, kale and ricotta

Leek Pancakes with Spinach, Kale & Ricotta

You won’t miss out on green vegetables with these tasty leek pancakes with a spinach, kale and ricotta filling!  A great way of hiding vegetables from picky eaters too!

Leek pancakes with spinach, kale and ricotta

Shrove Tuesday is almost here and I realised I had not yet decided what we were going to eat for pancake day.   Well, I like savoury pancakes and Mr Searching for Spice likes sweet pancakes.   He’ll be happy with just freshly squeezed lemon juice and sugar but I like to be a little more experimental.  And a little less sweet.

Leek pancakes with spinach, kale and ricotta

For me, these leek pancakes with a filling of spinach, kale and ricotta are definitely the ones I would choose for my pancake day meal.  The leeks are finely diced and mixed into the pancake batter to flavour it.   I managed to hide a whole (although small) leek in the pancake batter.   You can just see the little green specks in the pictures but they’re not too obvious if you are trying to hide them from your little ones!

Leek pancakes with spinach, kale and ricotta

The filling is a simple mixture of spinach, kale and ricotta with a little nutmeg and black pepper.   You could easily just use kale or just spinach or alter the proportions.   I had an opened bag of kale  that I wanted to use up but didn’t feel it was quite enough to fill all the pancakes.   Hence the spinach too.   Depending on how healthy you want the pancakes to be and how decadent you are feelinging you could increase the amount of ricotta to make the filling creamier.   You could also add a little cheese.   I was happy with them just like this though.  They were creamy, filling but also healthy.

Leek pancakes with spinach, kale and ricotta

Master Spice however, did not want to eat his pancake the same way. He loved the actual pancakes but wouldn’t try any of the spinach and kale mixture.   Maybe it was too green for him.    Or maybe it was the fact that he’d already decided to smear ketchup, barbecue sauce and HP sauce on his pancake!  I still have leftovers in the fridge and I’m going to give it another go today.

Leek pancakes with spinach, kale and ricotta

Leek Pancakes with Spinach, Kale and Ricotta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4

Leek Pancakes with Spinach, Kale and Ricotta

Tasty leek pancakes which are great on their own or fill them with spinach, kale and ricotta. A great way to hide vegetables from fussy eaters!

Ingredients

  • 100g leeks, finely diced
  • 160g plain flour
  • 2 eggs
  • 270ml milk
  • Pinch of salt
  • Pinch of black pepper
    For the Filling
  • 200g spinach
  • 200g kale
  • 1/2 tsp nutmeg
  • Pinch of black pepper
  • 160g ricotta

Instructions

  1. Put all the ingredients for the pancakes in a measuring jug or bowl and mix well with a fork.
  2. Heat a little oil in a frying pan and when it is hot, add a small ladle of pancake mixture to the pan. Use the back of the ladle to spread it around so it is roughly circular. Cook the pancakes on a medium heat for 1-2 minutes on each side.
  3. While making the pancakes, stir fry the kale in another pan for a couple of minutes and then add the spinach and nutmeg. When the spinach has wilted, stir in the ricotta and season with black pepper. Serve warm with the pancakes.
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Leek pancakes with spinach, kale and ricotta

Are you looking for more pancake ideas?  Why not try these goat’s cheese and vegetable pancakesbanana pancakes or banana and blueberry pancakes?

I am linking this to Simply Seasonal at Hijacked by Twins.   I’m also linking to the No Waste Food Challenge at Elizabeth’s Kitchen Diary.  It’s also perfect for Meat Free Mondays at Tinned Tomatoes.  Because of all the green vegetables I’m also sharing with Eat Your Greens at The Veg Hog and A2K A Seasonal Veg Table.

Simply SeasonalNo waste food challengeMeat Free MondaysEat Your Greens

Tasty recipe for leek pancakes with a spinach, kale and ricotta filling. A healthy vegetarian recipe full of green vegetables and perfect for hiding vegetables from picky eaters
Indian Tacos

Spiced Roasted Chickpea Tacos

These spiced chickpea tacos with with roasted vegetables make a healthy nutritious meal for lunch or dinner.  Serve without the yoghurt and they’re vegan too!

Spiced chickpea tacos

Until recently I always thought of tacos as being the crunchy Tex Mex type.  I like them but they can be messy and difficult to eat.    The hard shell always seems to crack in the wrong places leaving you with the filling sliding down your fingers.   Not the type of meal to eat if you’re precious about getting messy!

Spiced chickpea tacos

However, tacos don’t have to be crunchy.   Soft tacos are simply wheat or corn tortillas wrapped around a filling.   So much easier to eat!   And over the last few years, eating food in wraps has grown in popularity in the UK.

So, when this month’s Recipe Redux theme of Taco Tuesday was announced, I decided straightaway that I would go for soft tacos.   I decided to avoid traditional Mexican flavours but to go for a more Indian inspired chickpea taco.

Spiced chickpea tacos

The spiced roasted chickpeas are really simple to make but so moreish!  Just mix together some spices and some oil then toss the chickpeas in the spicy oil.   I then roasted them in the oven along with aubergines, butternut squash and red peppers.    Tacos need sauce too so I chopped some fresh coriander leaf and stirred it into natural yoghurt.

The roasted chickpeas are good enough to snack on just by themselves but are also delicious with the sweet roasted vegetables.   It makes  tasty vegetarian meal but could also be vegan if you used vegan yoghurt.    Alternatively you could replace the yoghurt with houmous,  baba ganoush  or this carrot dip for a yummy vegan choice.

Spiced chickpea tacos

If you have children it can be fun to prepare tacos like this at home.    Just put everything down on the table and everyone can make their own taco with their favourite fillings.  The only problem is when one child wants all the chickpeas for themselves!

If you like these chickpea tacos and want more recipes using roasted chickpeas then do take a look at this roasted chickpea salad.   It also makes a simple healthy lunch.

Spiced chickpea tacos

Spiced Roasted Chickpea Tacos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Spiced Roasted Chickpea Tacos

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cinnamon
  • 400g tin of chickpeas, drained and rinsed
  • 1/3 butternut squash, cut into thick slices
  • 2 red peppers, cut into slices
  • 1 large aubergine, cut into large pieces
  • 8 small tortillas
  • 300g natural yoghurt
  • Handful of fresh coriander (cilantro), roughly chopped

Instructions

  1. Mix the spices together with the oil in a bowl. Add the chickpeas and stir so they are coated in the spicy oil.
  2. Transfer the chickpeas to a baking tray and roast in the oven for 20 minutes at 200C.
  3. Put the vegetables on another baking tray and drizzle the leftover spicy oil over the top. Add a little extra oil if necessary and toss the vegetables in it. Put the vegetables in the oven too for 20-30 minutes.
  4. Mix most of the fresh coriander into the yoghurt. Reserve a little if you want it as a garnish.

Notes

To make this recipe vegan then use vegan yoghurt or replace the yoghurt with houmous or baba ganoush.

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Spiced chickpea tacos

Spiced roasted chickpea tacos - a healthy family recipe!

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I am sharing with Cook Blog Share hosted by Hijacked by Twins.

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egg-free chocolate muffins

Egg-Free Chocolate Muffins

These egg-free chocolate muffins are so chocolatey and moist you’d never know they were baked without eggs!  Perfect for sharing this Valentine’s Day 

egg-free chocolate muffins 1

This post didn’t start out as a Valentine’s post at all.   I wasn’t even planning to bake on the day I made these egg-free chocolate muffins.    Well,  I was planning to make them at some point. However, on this particular day I was guilt tripped into making them slightly sooner than planned.

Maybe Little Miss Spice is getting a bit spoilt but on the way to school she asked me what her after-school snack would be.   I said I wasn’t sure.   Maybe a cereal bar.

egg-free chocolate muffins

As the daughter of a food blogger, she was clearly not impressed.  She demanded to know why I hadn’t made any interesting snacks during the past week.   I pointed out that I’d made two different types of muffin the week before  but she has a rather selective memory.

The result being that once she was at school I  abandoned what I had been planning to work on. I came home and ended up researching how to make the best egg-free chocolate muffins instead.  Well, the best egg-free chocolate muffins without having to use ground flax seeds, chia seeds or aquafaba!   As I have heart-shaped silicone muffin cases at home and as Valentine’s Day was on its way, they accidentally ended up being Valentines themed too.This post didn't start out as a Valentine's post at all.   I wasn't even planning to bake on the day I made these egg-free chocolate muffins.    Well,  I was planning to make them at some point. However, on this particular day I was guilt tripped into making them slightly sooner than planned. Maybe Little Miss Spice is getting a bit spoilt but on the way to school she asked me what her after-school snack would be.   I said I wasn't sure.   Maybe a cereal bar.

You may be wondering why I wanted to make these chocolate muffins egg-free.   Well, Little Miss Spice has a friend with an egg allergy and so for a while now I’ve been planning to experiment to find the perfect cake to make for her.   I’m hoping I’ve found it!

Some people worry that egg free cakes will end up being a little dry but I was really pleased with these.  They were beautifully moist and really really chocolatey.   If you like your chocolate cake to have a strong chocolate flavour then these are definitely for you.

egg-free chocolate muffins

I’m not an expert on egg-free baking but I did feel these went drier slightly more quickly than other muffins I’ve made.  They do keep well in the freezer  though so if you want some of them to last longer than three days then just wrap them up and freeze for later.

These muffins are not vegan as I made them using cows milk.    You could easily make them vegan though by using rice, almond or soya milk instead.

egg-free chocolate muffins

 

Egg Free Chocolate Muffins

Yield: Makes about 15

These egg free chocolate muffins are perfect for a snack at any time of year and especially to share with your Valentine!

Ingredients

  • 200g self-raising flour
  • 70g cocoa powder
  • 1 tsp baking powder
  • 50g soft dark brown sugar
  • 50g caster sugar
  • 1 teaspoon vanilla extract
  • 450ml milk (I used semi-skimmed)
  • 30g vegetable oil
  • 120g chocolate chips (I used milk chocolate)

Instructions

  1. Put the flour, baking powder and cocoa powder into a bowl and then sift into a large mixing bowl. Stir in the sugar.
  2. Put the milk, oil and vanilla extract into a measuring just. Whisk together then pour onto the dry ingredients. Fold together until just combined.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Stir in about two thirds of the chocolate chips.
  5. Spoon the mixture into the muffin cases. Sprinkle the extra chocolate chips on top of the muffins.
  6. Bake in a pre-heated oven at 150C for about 20 minutes. Check with a skewer or cocktail stick and if it comes out clean they are ready.
  7. Let the muffins cool for a few minutes in the tin and then transfer them to a wire rack to finish cooling.
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egg-free chocolate muffins

Do let me know if you try them.  I’d love to know your experiences of egg-free baking too so let me know in the comments.   And if you’re looking for Valentines day recipes then how about my Frozen Yoghurt Hearts or Strawberry Heart Shortbread biscuits?

I am linking these to Free From Fridays with the Free From Farmhouse and Le Coin De Mel.

Free From Fridays

I am also linking to First Monday Favourites at Sid’s Sea Palm Cooking.

Egg-free chocolate muffins. Perfect snack for Valentine's day or any other day!


Strawberry Heart Shortbread Biscuits

Strawberry Heart Shortbread Biscuits

Crisp crumbly strawberry heart shortbread biscuits made with freeze-dried strawberries.   These cute biscuits are perfect as a snack or as a Valentine’s gift.

Strawberry Heart Shortbread Biscuits

The children and I make shortbread biscuits all the time in our house.   We make them for fun;   kneading, squashing, squeezing and moulding the dough,  just like play dough.  We manage to get about half of it on the baking trays ready for the oven and the rest gets swept up from underneath the table and thrown in the bin.  It’s not a good idea to overwork biscuit dough but I’ve given up and we still enjoy the biscuits.

Strawberry Heart Shortbread Biscuits

Sometimes though, not very often, just very very occasionally I sneakily make biscuits all by myself.   I follow the rules and try to make something a little bit special, just like when I made these 5 little ducks went swimming one day biscuits over two years ago now!

I’ve seen some beautiful heart-shaped biscuits online recently and I decided I wanted to have a go at making some myself.  I liked the idea of giving the shortbread hearts a fruity flavour.   After all, apart from chocolate, berries have to be the next most popular sweet Valentines ingredient.

I’d made some lovely blondies in the past using freeze-dried raspberries and so I wondered if freeze-dried berries would be just as good in a shortbread biscuit?    This time I went for freeze-dried strawberry pieces but any freeze-dried berry would work as an alternative.  I also added just a drop of strawberry flavouring to help enhance the taste.   You could leave this out and add a little extra freeze-dried fruit if you wanted.   You can also get powdered freeze-dried fruit and although I haven’t tried this yet, I’ve read some lovely recipes using it.  It’s now one of the next things on my list to try!

Strawberry Heart Shortbread Biscuits

The finished biscuits have a delicate strawberry flavour and a light crisp texture.   I used quite a small heart-shaped cutter so each shortbread biscuit was only a couple of mouthfuls.   This means you really don’t need to feel guilty about eating them!  And as it’s Valentine’s Day soon, it’s the perfect time to make them as well.

These strawberry heart shortbread biscuits would be perfect to take to work, to carry around in your bag as a snack, to give as a gift and even, actually especially to put in the biscuit tin at home, which is where mine are right now!  Or at least there were still a few there when I last looked.

Strawberry Heart Shortbread Biscuits

Strawberry Shortbread Hearts

Ingredients

  • 225g unsalted butter, softened
  • 110g caster sugar
  • 225g plain flour
  • 110g cornflour
  • Pinch of salt
  • 1 tsp strawberry flavouring
  • 7g of freeze-dried strawberry pieces

Instructions

  1. Cover 4 baking trays with non-stick baking paper.
  2. Put the sugar and butter in a food processor. Blitz until thoroughly combined.
  3. Put the dry ingredients in another bowl and stir together then add to the food processor along with the strawberry flavouring. Blitz again until a dough just starts to form and then add the freeze-dried strawberry pieces.
  4. Blitz again then turn out onto a work surface. Bring together to form a dough. Roll out to a thickness of about 5 millimetres and use a cookie cutter to cut out the shapes you want. Place them onto the baking trays.
  5. Put the baking trays into the fridge for half an hour to chill.
  6. Preheat the oven to 160C
  7. Bake in the oven for 12-15 minutes.
  8. Let the biscuits cool on the trays for a couple of minutes then transfer to wire racks to finish cooling.
  9. Store in an airtight container for up to 2 weeks.
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Strawberry Heart Shortbread Biscuits

I am linking to Cook Blog Share hosted by Easy Peasy Foodie and Recipe of the Week at A Mummy Too.  They are also my Bake of the Week, hosted by Mummy Mishaps and Casa Costello.

These shortbread biscuits are also shared with Brilliant Blog Posts at Honest Mum.

Recipe of the WeekCook Blog Share new logoBake of the WeekBrilliant Blog Posts

Strawberry Heart Shortbread Biscuits. These cute cookies are perfect as a sweet bite-sized snack or why not give as a gift?