My new passion!

So, you may have noticed I have been neglecting the blog for ages. I have to confess the reason why. Hubby bought me a decent camera and I've been learning a bit about photography. I'm rubbish and there's so much to learn, but I'm totally hooked.  I really do need to get back to a bit of blogging too, but in the meantime here's a couple of my photos - a long way to go  to get good ones, but having fun trying!

Oneplus6 Mobile phone competition

Wow, it's ages since I've blogged, I need to sort that out. But in the meantime, I'm entering a great competition to win a new mobile phone, my old one really is rubbish. It runs on android 4 and lots of apps really don't like it.  So maybe you need a new phone and would like one too?  Well you can check the comp out here:

TechGuruPhoneComp

Spiced chicken with Puy Lentils

Ingredients

4 medium chicken breasts

175g puy lentils, soaked in cold water for 1-2 hours then drained

2 tbsp tomato puree

1/2 pint chicken stock

Handful finely chopped chives

3 cloves garlic, peeled and finely grated

2 tsp ground coriander

1 tsp ground ginger

2 tsp ground cumin

1 tsp turmeric

1 tsp medium curry powder

1 tsp paprika

Method

Preheat the oven to 180C/ gas 4

Stir all the spices, chives, garlic, and tomato puree into the chicken stock.
Place the chicken breasts in an oven-proof dish.
Add the lentils.
Pour over the stock mixture.

Cook for approx 45 mins.

Serve with rice or flat-bread

Serves four

Green superseed raw crackers

Ingredients

1/2 cup chia seeds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1 tbsp chlorella powder

1 tbsp spirulina powder

1/2  tsp fine sea salt

1 cup water

Method

Put all the ingredients in a bowl and stir well.  Allow to stand for approx 20 mins to allow the water to soak up so you have a thick gelatinous paste. Spread the mixture on dehydrator sheets or on squares of greaseproof paper. I save the paper trimmings from lining cake tins for this.  Dehydrate for 12 hours at 40C. Peel of the paper/remove from sheets, turn over, and dehydrate a further 12 hours.

Easy Vegan Moussaka GF

Ingredients

1 medium onion - peeled and finely chopped

4 cloves garlic - peeled and chopped
I small Aubergine thinly sliced

2 tbsp olive oil

1 cup green lentils, soaked overnight and rinsed

2 cans chopped tomatoes
3 tsp cinnamon

4 bay leaves

3 tsp oregano

Salt and black pepper
3 medium potatoes, peeled and thinly sliced
1 jar (480g) Tesco Freefrom white lasagne sauce

Method

Put the olive oil in a large pan and saute the onion, garlic and aubergine until softened.  Add the lentils,  chopped tomatoes and seasonings. Simmer for approx 30 mins.  Meanwhile parboil the potatoes for 5 mins then allow to cool and drain.
Layer the lentil mixture, potatoes, and white sauce in an oven-proof dish and cook at 180C / gas 6 for approx 20 mins until the top is beginning to brown.

Serves 4

5 spice cookies - GF DF Refined sugar free

I made these totally by mistake, having picked up the Chinese 5 spice instead of the mixed spice by mistake. We were pleasantly surprised!

Ingredients

60g ground almonds
50g rice flour
2 tso Chinese 5 spice
1/2 tsp bicarb
90g coconut oil
150g Sukrin Gold (sugar substitute)
1egg beaten
2 tbsp almond milk
150g gluten free oats
75g sultanas
50g chopped walnuts

Mix all ingredients together and leave to chill in the fridge for an hour.
Preheat oven to 180C / gas 4 and grease and flour (gf flour) a large baking sheet or line with greaseproof paper.
Place mixture in spoonfulls onto the sheet and press down lightly.

Bake for approx 12 mins till golden brown and cool on a rack.

Slow Cooked Goulash stew (GF)

Ingredients

220g braising steak
1 small onion, peeled and finely chopped
1/2 red pepper, deseeded and diced
100g button mushrooms, cleaned and quartered
2 cloves garlic, peeled and finely chopped
1 tsp paprika
1 tsp smoked paprika
400g can of chopped tomatoes
100ml of water

Method

Put all ingrdients in slow cooker and cook on low for 7 hours
I like mine served with hasselback potatoes and steamed red cabbage.

Serves 2