Appetizers/Small Bites, Gluten-Free Recipes, Mains, Quick Recipes, Soups & Salads, Vegetarian Recipes

Green Bean Salad

June 3, 2014

I love weddings, regardless of the décor, venue, food, dresses, suits or music choice one thing that is common of all weddings is the loving spirit in the air. The last few weddings I have been to, I have been the +1 guest, and not because my friends do not invite me to their special day but they just aren’t getting married yet. Each wedding is unique and I always walk away having learned something from the bride and groom. The occasion melts away any cynicism I may have because it is a reminder of the greatness that can exist between two people and gives me something to look forward to. Going to a wedding where you know no one may sound uncomfortable but the truth is being brought together to celebrate the union of two people automatically makes everyone more friendly and I end up meeting amazing people. 

Beautiful Exeter Cathedral

Beautiful Exeter Cathedral

Pretty details

Pretty details

About two weeks ago I went to a wedding in Devon and the atmosphere was such a joy. In case you are wondering how this is relevant to The Yummy Truth, it is because I had the best wedding food I have ever had, which is really saying something since anyone who knows me knows I am not easily impressed. From the hors d’oevures right through to the dessert it was delicious. During the champagne reception I enjoyed several nibbles – smoked mackerel and pickled beetroot served on a delicate crisp, mini potatoes topped with caviar, crab and avocado bites. The deliciousness continued with mushroom risotto for my appetizer and my favourite was the salad I had with my main because the mediterranean flavours were different and the meal finished with a lovely trio of ice cream, brownie and crème brûlée. 

Mushroom risotto

Mushroom risotto

Dessert trio

Dessert trio

Back to the salad, I must admit that between traveling to Dubai and coming back to London I have had a few meals with meat but for the most part I have stuck to a vegetarian diet and this salad is a great addition because it is so simple and wakes up the palette with unique flavour combinations and textures. I couldn’t stop eating it at the wedding and I can’t stop making it at home. 

Cooked green beans and peas

Cooked green beans and peas

Exciting flavours

Exciting flavours

Green bean Salad

Green bean Salad

Live, Love, Eat!

April x

Green Bean Salad
Serves 2
A delicious salad with Mediterranean flavours
Save Recipe
Print
Prep Time
5 min
Cook Time
5 min
Total Time
12 min
Prep Time
5 min
Cook Time
5 min
Total Time
12 min
Ingredients
  1. 225g green beans
  2. 100g garden peas
  3. 100 g feta, chopped
  4. 1 lemon
  5. 2 tablespoons extra virgin olive oil
  6. 20g (1 small) red chili, thinly sliced
  7. handful of mint leaves, thinly sliced
  8. half a bunch (approx. 15g) of parsley, thinly sliced
  9. salt
Instructions
  1. Wash and cut green beans in half and boil in salted water for 2 minutes before adding garden peas.
  2. Meanwhile prep other ingredients.
  3. Remove peas and beans from the stove, strain and soak in ice water.
  4. Mix all the ingredients in a bowl and add strained peas and beans last.
  5. Stir well and enjoy.
Notes
  1. If serving as a side salad this salad easily serves 4.
The Yummy Truth https://www.theyummytruth.com/
Wordpress Recipe Plugin by Recipe Card
Appetizers/Small Bites, Gluten-Free Recipes, Mains, Soups & Salads, Vegetarian Recipes

Lentil Soup

May 14, 2014

Lentils are a relatively new addition to my diet but I love them. They are so versatile and easy to prepare from curries, stews to soups you can’t go wrong. Clearly with my predominantly vegetarian diet they are forever a handy addition to the kitchen cupboard.  You can read about all the health benefits in my Spicy Sausage and Lentil Stew post but just know they are really good for you. Lentil Soup

I made this soup last Sunday and it requires such little attention it is ideal for the weekend when you can throw everything in the pot and do some errands around the house, knowing that at least one dish that can be served during the week is taken care of. To be honest, I was talking to my best friend and forgot that the soup was cooking and too much water evaporated but I just added some more hot water and all was right with the world again. My point is that this recipe is pressure free because it is extremely forgiving. You can use different vegetables if you wish; I literally went through the fridge and picked out the veggies I knew would work, I didn’t go shopping specifically for this recipe and you don’t need to either.Lentil soup

If you have a family, this is an easy healthy way to feed everyone, or if you’re single like me this soup is perfect to bring to work for lunch. It is so filling so don’t be ambitious when serving because you’ll be surprise with how little you need to eat until you are no longer hungry. I must admit I find it hard to make soup look pretty so if you are not convinced that this recipe is worth trying from the pictures, cut me some slack and taste the damn thing! 😉 

Lentil Soup

Live, Love, Eat!

April x

Lentil Soup
Serves 8
A hearty vegetarian soup
Save Recipe
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 500g brown lentils
  2. 1 large onion, diced
  3. 3 garlic cloves, minced
  4. 1 tablespoon coconut oil
  5. 2 celery stalks
  6. 1 large carrot
  7. 100g spinach
  8. 1/2 cup swede, chopped
  9. 200g can of mixed bean salad, drained
  10. 400g can of chunky chopped tomatoes
  11. 1 vegetable oxo cube
  12. 1 Knorr vegetable stock pot
  13. dash of grated nutmeg
  14. heavy pinch of salt
  15. 1 tablespoon all purpose seasoning
  16. 1 teaspoon all spice
  17. 1/2 scotch bonnet pepper
  18. 1 tablespoon paprika
  19. 3 sprigs thyme
  20. 1 teaspoon curry powder
Instructions
  1. Heat coconut oil over medium heat and sauté onions and garlic for about two minutes until they are soft and onions are translucent.
  2. Meanwhile boil a full kettle of water (about 1L)
  3. Add hot water to onions and add the oxo cube and once the water is simmering add the gravy pot while stirring before adding the chopped tomatoes.
  4. Put all the other ingredients in a bowl (lentils, vegetables and seasoning) and then add it all to the pot.
  5. Bring the soup to boil and simmer for 35 minutes until the vegetables are cooked.
  6. Remove from the heat and stir in raw spinach and serve.
Notes
  1. I served my soup with paratha (Indian flatbread) but you can serve with any warm bread you desire.
  2. Soup always tastes better the next day.
The Yummy Truth https://www.theyummytruth.com/
Wordpress Recipe Plugin by Recipe Card
Reviews

Five Foodie Flying Tips

April 25, 2014

 

Next week I will be flying back to England from Jamaica so I thought I’d share some food tips for the next time you are going on a plane. I’ve taken a few flights in my lifetime and these are the five things I have learned along the way that I am sure will be useful the next time you fly whether for business or pleasure or both.

   

1. Eat well before you travel.

No matter what you order during your flight it is highly unlikely that it will be delicious so enjoy your last meal so that you are not relying on plane food to keep you going.

departure eating 

2. Never order the following, even if you are travelling first class they won’t taste good, in fact they will be dreadful:

  1. Steak – Medium rare please? Forget getting the right temperature on your meat, instead you will be presented with leather on a plate.
  2. Pasta – It is always mushy, no airline has executed al dente and I don’t think it’ll be happening any time soon.
  3. Fish – The fish is always dry and nobody wants dry chalky fish.
  4. Eggs – They will always be overcooked just like the fish.

airplane food

3. Bring a sandwich or a wrap on the flight.

I am an advocate for bringing your own food with you on the plane because it is something to look forward to on a long haul flight where skipping meals may be more difficult and isn’t good for you. However do not be that passenger that has pungent smelling food on the plane, which disturbs everyone else’s nostrils because that is inconsiderate. Often a sandwich is easy to buy in the departure lounge, easy to eat because it is not messy and will not bother your neighbors making it a good choice.

sandwich

4. Eat good quality dark chocolate.

A lady told me to eat a piece of dark chocolate before a flight because it lowers your blood pressure and improves blood flow. Any excuse to eat a bit of chocolate has to be worth paying attention to but this is even better because there are genuine health benefits.

darkchocolate

5. No ice. 

During a public speaking course someone gave a speech about germs and I specifically remember her saying how dirty the ice was on planes. Since then I have never had a drink with ice on a flight and I would recommend that you stay hydrated with bottled water and enjoy the benefits of better digestion with room temperature water. 

Ice

 

Live, Love, Eat!

April x

Mains, Seafood

Fish and Chips

April 16, 2014

Lent ends tomorrow so I thought a fish recipe would be appropriate since a lot of people give up red meat for Lent. Also I’ll be going back to England in exactly two weeks and when I think of English food fish and chips is the first thing that comes to mind. I must admit I am not a fan of the dish, I love the chips with extra malt vinegar but I always find the fish really bland and overly battered but perhaps I haven’t found the right spot in London. 

In England they use cod but in Jamaica I used snapper. Fish is really good for you and I have enjoyed eating more fish as it makes me feel healthier (not when it is deep-fried but that’s a whole other conversation). Fish is a low-fat high quality protein that is good for the brain, may decrease depression, diabetes and all sorts of other things. You remember when you were younger and had to swallow cod liver oil every morning? I hated that stuff but you knew it was good for you because your parents said so. Well now you can just eat more fish to get all the same benefits without the terrible taste that I would chase down with some Ribena. 

Fish and Chips

Fish and Chips

I am getting really excited for the summer and this recipe is great because you can eat it with your hands and wash it down with something refreshing as you soak up some sunshine. I love eating with my hands it is more relaxed and means that I am comfortable so there is no shame in really digging in and enjoying every bite without shame. 

Live, Love, Eat!

April x

Potato and Snapper

Potato and Snapper

Homemade chips

Homemade chips

 

Fish and Chips

Fish and Chips

Fish and Chips
Serves 4
A British classic that you can make easily at home.
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 6 large potatoes, peeled and sliced into chips
  2. 275ml cold Red Stripe beer
  3. 4 meaty white fish fillets (Snapper)
  4. 3 teaspoons baking powder
  5. 225 g flour
  6. 1 teaspoon freshly ground black pepper
  7. 1/2 teaspoon sea salt
  8. Canola oil, for deep-frying
  9. malt vinegar (optional)
Instructions
  1. Take your chips and boil them for 3-4 minutes in salted water until partially cooked but firm.
  2. Remove from the water and drain well. Dab them dry with kitchen roll and spread them out onto a baking tray and place them in the fridge.
  3. While they continue to dry, preheat the oven to 350 degrees F (177 degrees C) and heat a pot of oil, approximately 2-3" deep to 375 degrees F ( 191 degrees C).
  4. Season your fillets with salt and pepper and then dust them with four on both sides.
  5. Add the 225 g of flour, beer and baking powder to a bowl and whisk quickly until batter thickens and looks creamy and shiny.
  6. When your oil is hot take each fillet and coat in batter before lowering it gently into the hot oil to fry for 4 minutes or until golden brown. Let them rest in the oven once fried.
  7. Add the chips to the hot oil and cook for 4-5 minutes, in two batches, then drain on a piece of kitchen towel.
  8. Sprinkle sea salt and vinegar on the chips and serve with fish and condiments of your choosing, such as ketchup, pickled onions and gherkins.
The Yummy Truth https://www.theyummytruth.com/
Wordpress Recipe Plugin by Recipe Card

About Me

About Me

Hi I'm April and I created The Yummy Truth to share my passion for food with you. I believe that good food enjoyed with great company (and some wine) makes everything better!

Find us on Facebook