I’m so thrilled with the response so far to my food videos on Instagram. It’s so brilliant to see people recreating them, and I can’t even begin to explain how much I’m enjoying putting them together. Below are a few of the ones so far from this month…
The Little Green Spoon Pancakes
See the recipe here
Carbonara
See a similar recipe here, everything that I use, and my method are in the video and in the caption below it. I prefer using a whole egg per person instead of just the yolk, I find it much lighter.
Curry Style Noodles
See the recipe below
Ingredients:
- 1 chicken breast
- 1 sheet of noodles
- 1 onion
- 1 clove of garlic
- 1 inch of ginger (missing from video, but just grate it in with the onions and garlic)
- 1 teaspoon of turmeric
- 1 teaspoon of Chinese 5 spice
- 1 teaspoon of mild curry powder
- 1/2 tablespoon of honey
- Juice of half a lime (optional)
- Sesame oil (to cook and to add for taste)
- Soy sauce (to taste)
- 1 egg (optional, but it’s really good so try it!)
Method:
- Soften the onion and garlic in sesame oil on a hot pan
- Add the turmeric, Chinese 5 spice & curry powder to the pan and stir
- Add the honey and lime juice
- Fry for a minute or two (medium heat)
- Add a drop of hot water to loosen the mixture
- Chop your chicken and add to the pan
- Fry until the chicken is cooked through
- Add another drop of water if necessary – see video for reference
- Add the boiled noodles to the pan
- Add the soy sauce and place back on the heat to fry again
- In a separate pan, fry a beaten egg in sesame oil
- When the egg is about 80% cooked, add to the noodles and chicken and mix well
- Add extra sesame oil and soy sauce to taste
- Serve & enjoy!
Tag me if you make it! @niamh_osullivan
Porridge & Yogurt Bread
See the recipe here
Vegetable Biryani
Ingredients
- 120g basmati rice
- 400ml vegetable stock from cube, you used 1 cube in 400ml water
- 2 tsp curry powder
- Pinch of salt
- Pinch of chilli flakes
- 1 onion
- 1 clove of garlic
- 2/3 cauliflower florets
- 1 slice of butternut squash, cubed
- 1/2 red pepper
- Handful of fresh or frozen green beans
- *you can add whatever veg you like, and as much of it as you please
Method
- Soften the chopped onion and garlic in sunflower oil on a hot pan
- Weigh out 120g of rice and rinse it until the water runs clear. (This is really important)
- Add the rest of the chopped veg into the pan
- Then add the pinch of salt, curry powder & the chilli flakes
- Add your stock cube to a jug and add 400ml of boiling water
- Stir well and then add to the pan
- Bring the mixture to the boil
- Then add the rinsed rice and reduce the heat
- Cook for about 15- 20 minutes, until the rice is fully cooked
- Chop and add some fresh coriander for garnishing
- Serve & enjoy!
Tag me if you make it! @niamh_osullivan
Healthy Granola
See the recipe here
Beef Stir Fry
Ingredients
- Small fillet of beef
- 1 small onion
- 1 clove of garlic
- 1 inch of ginger (we keep ours in the freezer so it’s easier to grate)
- 1/2 a red pepper
- 2 spring onions
- 3 – 4 baby corn
- Handful of sugar snap peas
- Juice of half a lime
- 1 sheet of Sharwoods noodles
- Coriander to garnish
Method
- Heat a wok or large frying pan until smoking hot.
- Pour in the oil and swirl around the pan, then tip in the beef strips, onion, garlic & ginger.
- Cook, stirring all the time, until the meat is lightly browned, about 3 mins.
- Then pour in the rest of the veg, the soy sauce, sesame oil & lime juice. (Save half of the spring onion for a crunchy garnish!)
- Cook until heated through and the sauce coats the meat.
- Add in the cooked noodles, coriander, and remaining spring onion.
- Serve & enjoy!
One Pan Breakfast
See the recipe here – I just swapped the courgette for chorizo because I’m not the biggest courgette fan.
Slow Cooker Coconut Chicken Curry
Ingredients
- 3/4 chicken breasts
- 1 tsp of turmeric
- 3 tsp of curry powder
- 1 tsp of coriander powder
- 1 knob of butter
- 1 can of coconut milk
- 1 tbsp of tomato purée
- 1 onion
- 1 clove of garlic
- A handful of baby potatoes
- A handful of green beans, or any veg you would like to add
- Pinch of chilli flakes to season
- Salt & pepper to season
Method
- Chop your veg and meat as you like them
- In a small bowl combine curry powder, turmeric, coriander and salt. Toss to combine
- Add coconut milk to the slow cooker
- Place chicken breasts into your slow cooker
- Add the bowl of seasoning ingredients
- Stir the liquid to incorporate the seasonings
- Add the tomato purée
- Add baby potatoes and onions. Stir to combine
- Cover the slow cooker and set to Low/Warm for 6-8 hours, or High for 4-6 hours
- Before the last hour of cooking, give the curry a stir, and add in some extra seasoning/spice if necessary
- Then add green beans or your veg of choice
- Allow to cook for an additional hour
- Turn off slow cooker and let rest for at least 20 minutes before serving
- Serve chicken curry with basmati rice and some chopped coriander. I also added some natural yogurt and it was delicious! Enjoy!
*Note: This is a very mild curry, so add as much chilli flakes as you like to heat it up!
Thai Green Chicken Curry
See the recipe here.
Chicken & Chorizo Jambalaya
See the recipe here. Make sure to add extra hot water and stir a lot when the rice is cooking if it starts to stick to the pan. Also, a non-stick pan would be a good idea in my opinion.
Breakfast Energy Balls
Ingredients
- 100g of almonds
- 200g of dates
- 2 tbsp of coconut oil
- 1 tsp of instant coffee
- 1 tsp of cocoa
- 2 tsp of almond butter
- 15g of Flahavan’s Quick Oats
Method
- Add the almonds to the Magimix and blend until they are crumbled
- Add the rest of the ingredients for a minute or two until you have a coarse & sticky mixture
- Roll the mixture into bite size balls
Jamie Oliver’s Spaghetti Alla Trapanese
See the recipe here.
Chilli Con Carne
See the recipe here.
I hope you enjoy these recipes so far this month, there is lots more to come!
Niamh xx
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