Tag: Vegetarian

Zesty Garlic Spaghetti…

This recipe was a happy accident. Often we will just spend time in the kitchen and experiment throwing this and that into a pan and hoping for the best, after all that is how a lot of recipes are born.

Pasta is always a hit in our family but it can often get boring sticking to the usual tomato based sauces so this lemon version makes a refreshing change.

As always adjust herbs and spices to suit your own taste buds, you may want less or more so taste as you cook, we usually add extra to what I write in this recipe to suit our tastes but adjust to your own preferences.

Also adding the spiralised courgette adds extra veggies that you can hide from the kids if you have fussy eaters. Spiralisers are relatively cheap and are a great kitchen utensil to have but if you don’t have one you can find already spiralised veg in most supermarkets in the pre packed veg section.

Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Pasta spoon, I can’t live without this spoon, makes life so much easier dishing up spaghetti.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A spiraliser
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Zesty Garlic Spaghetti

Serves 2

INGREDIENTS:

  • 150g dried spaghetti
  • 1 large onion, peeled and sliced
  • 1 large courgette, spiralised
  • 100g french green beans, trimmed and sliced
  • 200g tenderstem broccoli
  • 3 cloves garlic, crushed
  • 1 vegetable oxo cube
  • 2 teaspoons SpiceNTice Italian rub (** See note above about this rub)
  • Zest and juice of 1 large lemon

INGREDIENTS:

  1. Add spaghetti to boiling water and cook to packet instructions.
  2. Meanwhile fry the onion, broccoli, green beans and garlic for a few minutes.
  3. Add the courgette, oxo cube, Italian rub and 75ml cold water and simmer on a low heat until the vegetables are softened and the water almost gone.
  4. Stir in the cooked spaghetti, zest and juice of the lemon and give everything a stir and cook until all liquid is gone, taste and season with salt and pepper if required.

NOTES:

  • Serve with finely grated Parmesan on the top and a slice of garlic bread.

Hickmans Slim Kitchen

Coronation Bake…

It’s no surprise how much I love to experiment in the kitchen, after all its how new recipes are made and often the ones we enjoy the most. I have learnt over time to make sure I have a pen and paper in the kitchen so I can jot down the ingredients as I go as it can be easy for me to forget by the time I have sat down to eat.

So this recipe came about when I needed to use up some ingredients that I had in the fridge and didn’t want them to go to waste. And we both love anything to do with a curry so this was something we put on the menu a week after the first time of making it, love it.

We recommend using Greek yogurt and not the Greek style as it is thicker and is much better in this dish.

Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Coronation Bake

Serves 6

INGREDIENTS:

  • 300g long grain rice
  • 1 medium butternut squash, peeled, deseeded and diced
  • Half a cauliflower head, cut in florets
  • Half a broccoli head, cut in florets
  • 200g french green beans, top, tailed and diced
  • 4 tablespoons Sainsbury’s korma curry powder
  • 150g 0% fat free Greek yogurt
  • 8 tablespoons mango chutney
  • Juice of 1 lime
  • 2 x 13g bags of Walkers Sensations mango & red chilli chutney poppadoms

METHOD:

  1. Preheat oven to 200°C fan.
  2. Rinse the rice under the tap to release any starch and cook following the instructions on the packet, drain any remaining water and set aside.
  3. Meanwhile add the squash & green beans to a roasting tin and sprinkle over 2 tablespoons of the korma powder, roast until starting to soften, it will continue to cook in a later step so don’t over cook it.
  4. In a saucepan bring the broccoli and cauliflower to the boil and simmer for 5 minutes or until tender, drain and set aside.
  5. In a bowl stir together the remaining korma powder, yogurt, lime juice and mango chutney.
  6. Once everything is cooked mix everything together and place into an oven proof dish, crush the poppadoms over the top and bake in the oven for 10 minutes.

NOTES:

  • This dish will last in the fridge for 2 days and is also freezable. Allow to fully cool down before placing in the fridge or freezer. Make sure you reheat fully before consuming.

Hickmans Slim Kitchen

Beetroot Risotto…

Risotto is one of those dishes you need a good arm for. You can oven bake a risotto and you can literally chuck everything in a pan and let it do its thing, but a proper risotto is best done by slowly adding stock and wine (recipe dependant) and constantly stirring to get a creamy dish at the end of it without the need to add cream or cheese, however adding cheese and cream is totally up to the individual to do, some Parmesan stirred through at the end can really change the dish as well.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • I love our ladle, it has a mini strainer on one side.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Beetroot Risotto

Serves 4

INGREDIENTS:

  • 1 vegetable stock cube
  • 1 red wine stock pot
  • 1 red bell pepper, deseeded and roughly chopped
  • 150g cherry tomatoes, halved
  • 1 large red onion, diced
  • 2 garlic cloves, crushed
  • 250g arborio risotto rice
  • 2 tablespoons tomato puree
  • 300g cooked beetroot , roughly diced (make sure its un-pickled)
  • 2 teaspoons SpiceNTice ras el hanout rub – (**See note above about this rub)

METHOD:

  1. Preheat the oven to 200°C fan.
  2. In a roasting tin add the cherry tomatoes, bell pepper and 1 teaspoon of the ras el hanout rub and roast for 15 – 20 minutes.
  3. Meanwhile make up the stock using the vegetable stock cube and wine stock pot with 1 litre boiling water and bring the stock to a boil with the other teaspoon of ras el hanout rub and simmer on a low heat to keep hot.
  4. In a heavy bottomed pan fry the onion and garlic with a tablespoon of stock on a medium heat until starting to soften, add a little more stock if the onions are starting to catch.
  5. Reduce the heat and stir in the rice, tomato puree, beetroot and a ladle of stock. Bring to a simmer and keep stirring until the stock is absorbed, add another ladle of stock and keep stirring until absorbed again, repeat this process until you have used all the stock.
  6. At this point taste the rice to check it is cooked, add a little extra water if it needs a little longer.
  7. Once the rice is cooked stir through the roasted vegetables, taste again and check if any salt and pepper is needed.
  8. Serve alongside a salad and some freshly shaved Parmesan if you wish.

Hickmans Slim Kitchen

Cauliflower & Potato Coconut Curry…

It’s no surprise we love a good curry. We often have a curry night and do a range of dishes that we all tuck into bits of each and then sit in a food coma for the rest of the day.

We enjoy this with some sticky jasmine rice and naan bread for a tasty midweek meal. It also freezes well too so this recipe makes a nice big batch ideal for batch cooking and having plenty for lunches/dinners another day.

Some recommended items from our kitchen for making this dish…

  • Family size multi function cooker.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Cauliflower & Potato Coconut Curry

Serves 6

INGREDIENTS:

  • 1 large cauliflower, cut into bite sized florets
  • 4 medium potatoes, diced (we leave the skin on but you can peel if you prefer)
  • 1 tin of chickpeas, drained and dried
  • 2 medium onions, finely diced
  • 2 cloves garlic, crushed
  • 2cm piece of ginger, grated
  • 1 large tomato
  • 5 cherry tomatoes
  • 2 tablespoons tomato puree
  • 250ml vegetable stock
  • 200ml Tesco light coconut milk
  • 1 – 2 tablespoons mild curry powder
  • 2 tablespoons tikka curry powder
  • Half a small bag of baby spinach
  • 100g frozen peas

METHOD:

  1. Preheat the oven 200°C fan.
  2. Add the chickpeas to a roasting tin and sprinkle over 1 tablespoon of the tikka spice and give a little shake to coat, roast for 15 minutes, add the cauliflower and roast for a further 10 – 15 minutes. Keep an eye the cauliflower doesn’t burn.
  3. Meanwhile bring the potatoes to the boil in lightly salted water, bring down to a simmer and cook for around 10 – 15 minutes (don’t over cook them you want them al dente).
  4. Start making the sauce by gently frying the onion with a little water until translucent.
  5. In a blender add the large tomato, cherry tomatoes, tomato puree, ginger, garlic and rest of the tikka spice and make a paste.
  6. Stir the paste into the onions and fry on a low heat.
  7. Drain the cooked potatoes and add into the pan with the roasted cauliflower, chickpeas, frozen peas, mild curry powder and stock and simmer on a low heat for 5 – 10 minutes.
  8. Stir in the coconut milk and spinach and heat through. Taste and add extra spice or salt and pepper if needed.
  9. Serve alongside some jasmine rice, steamed tenderstem broccoli and a naan bread for a tasty meal.

NOTES:

  • This makes a large batch ideal for freezing or storing in the fridge for up to 2 days for meals during the week. If freezing defrost fully before reheating.

Hickmans Slim Kitchen

Bubble & Squeak topped Veg Pie…

So we have just completed 7 days of being meat free. We are not becoming vegetarians, but we just want to start incorporating more plant based meals into our diet so we thought we would do a full week meat free coming up with some new tasty recipes that we can come back to on our meat free days.

We didn’t feel like we were missing meat in this dish, using lentils instead made this just delicious. Now you can add meat into this dish if you wish, you can also use a plant based mince too if you prefer, but we don’t think it needs it.

Some recommended items from our kitchen to make this dish…

  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Cheese grater with varying grater sizes.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Bubble & Squeak topped Veg Pie

Serves 4 – 6

INGREDIENTS:

  • 75g dried red lentils, rinsed under cold water
  • 1 tin green lentils, drained
  • 4 carrots, diced
  • 2 onions, peeled and diced
  • 2 stick celery, diced
  • 1 red bell pepper, deseeded and diced
  • 1 tin chopped tomatoes
  • 2 garlic cloves, crushed
  • 2 teaspoons SpiceNTice Italian rub (**See note above about this rub)
  • 1 teaspoon celery seeds
  • 1 red wine stock pot
  • 1 vegetable stock cube
  • 3 tablespoons tomato puree
  • 100g frozen sweetcorn
  • 100g frozen peas
  • 1 large sweet potato, 4 large white potatoes, peeled and roughly chopped (you may have to use your own judgement on these as sizing varys so much you want enough mash to cover the top of your pie)
  • Half a bag of curly kale or any cabbage you prefer
  • 2 teaspoons mustard (Optional)

METHOD:

  1. Preheat the oven to 200°C fan.
  2. In a large pan saute the onion, garlic, celery, celery seeds and carrots for 5 minutes.
  3. Make your stock using the red wine stock pot and vegetable stock cube with 500ml boiling water.
  4. Add the red lentils, bell pepper, Italian seasoning, tinned tomatoes, tomato puree and the stock, pop on a lid and simmer for 10 – 15 minutes, giving a stir every so often.
  5. Leave to cool slightly, this will allow the lentils to soak some of the stock up and prevent the mash from sinking when you put it on the top when it goes in the oven. The red lentils will still be a little hard at this point, this is fine as they will continue to cook in the oven.
  6. Boil the potatoes in lightly salted water, add the kale/cabbage for the last 5 minutes of cooking.
  7. Place the vegetable mixture in an oven proof dish (if its dry add a little extra water, not too much though, just enough to allow the lentils to finish cooking).
  8. Stir in the peas, green lentils and sweetcorn and season to taste.
  9. Mash the potatoes, mustard (if using) and kale/cabbage and roughly spoon on top of the vegetables.
  10. You can add cheese on top if you wish like we have done in the photo.
  11. Place in the oven and cook for 20 – 25 minutes or until the potatoes are golden.
  12. Serve with a side of steamed vegetables and some vegetable gravy.

Hickmans Slim Kitchen

Harissa Squash Pasta…

This delicious Moroccan spiced pasta dish makes a great lunch idea, making the night before intensifies the flavour even more so we recommend making this in advance although it still tastes amazing eaten the same day.

You can add meat to this dish if you wish, lamb would work extremely well but we have kept this one vegetarian which is just as yummy.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.

**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Harissa Squash Pasta

Serves 4

INGREDIENTS:

  • 300g penne pasta
  • 1 Very Lazy Harissa tagine paste pot (Available in Tesco)
  • 1 small butternut squash, peeled, deseeded and cubed
  • 1 tin of chickpeas, drained and dried
  • Half a small bag of curly kale
  • 300g cherry tomatoes
  • 2 teaspoons SpiceNTice Italian rub (**See note above about this rub)
  • 3 tablespoons tomato puree

METHOD:

  1. Pre heat the oven to 200°C fan.
  2. On a baking tray add the butternut squash and chickpeas and sprinkle over the Italian rub, give a little shake to evenly coat and roast for 20 minutes, add the cherry tomatoes and roast for a further 10 minutes or until the chickpeas are golden and squash is soft.
  3. Meanwhile boil the pasta and kale until al dente, drain the water and tip the pasta back into the pan.
  4. Mix the harissa paste pot with 100ml boiling water and then stir into the pasta along with the tomato puree and heat through until all water is absorbed and the pasta is fully cooked (add a little extra water if needed).
  5. Stir through the roasted squash, tomatoes and chickpeas.
  6. Serve along side a simple salad.

Hickmans Slim Kitchen
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