Tag Archives: Recipes

Piglet’s Endive Salad

Piglet's Endive Salad

Piglet’s Endive Salad

My daughter introduced me to endive recently, and much to my surprise it was delicious! Plus it has good anti-inflammatory properties.

When I returned to Portugal I was delighted to discover endive was readily available here at affordable prices. This simple salad is now one of my lunchtime favourites.

Lean bacon lardons
Hard boiled eggs
Black pepper

Slice endive, wash and dry. Add to salad bowl. Cut hardboiled eggs into quarters and arrange around the edge of the bowl. Fry lardons until crispy and add to the centre of the salad. Sprinkle black pepper, chopped chives and marjoram and sprinkle over the top of the salad.


Please share your endive recipes in the comments below.


Sweet Potato, Tuna and Leek Patties

I love these patties but I do find the them a little time-consuming to prepare. Sweet potatoes can turn a strange greenish colour when left so I tend to cook them and serve immediately. However, I am going to experiment and see if I can prepare the patties the evening before while cooking dinner. Lunch the following day would then only be a matter of making the ginger sauce and heating them through.

Sweet Potato, Tuna & Leek Patties

Sweet Potato, Tuna & Leek Patties


2lb (900g) sweet potato (pre cooked and mashed)
4tsp sunflower oil
2 leeks (chopped)
1 garlic clove(finely chopped)
7oz (200g) can of sweetcorn (drained)
7oz (200g) can (drained) or fresh tuna (cooked and flaked)
2tbsp Low fat natural yogurt (I used Soya)
60g (2oz) flour (I used rice flour)

Ginger Sauce
2 tbsp white wine vinegar
2 tsp light brown sugar
1 red chilli (de seeded) finely chopped
Fresh root ginger (approx 1 inch finely grated)
4 tbsp vegetable stock
1 tsp cornflour


Peel the sweet potatoes, cut evenly into small pieces and boil in a pan with water until cooked (soft). Drain, mash and leave to cool.

Fry leeks, garlic and ginger for 3 minutes. Add to the mashed potatoes.

Add tuna to the mixture and mash together.

Add pepper and salt to taste

Add Sweetcorn and yogurt to mixture and stir in with a fork.

Form the mixture into eight evenly sized patties and toss in the flour. Leave to stand for 1 hour.

Add 2tsp oil to frying pan heat and then add the patties. Cook for 10 minutes on each side until golden brown. (I use a lid on my pan to keep the heat in)

Place on kitchen paper to remove any excess fat.

Serve patties with ginger sauce and salad. I served with red cabbage and apple. Delicious!

Ginger Sauce

Add vinegar, sugar, chilli, and ginger to pan. Bring to the boil and then simmer for 5 minutes

Mix the vegetable stock and cornflour to a smooth paste and stir into the sauce (add more or less chilli to personal taste). Stir continuously until smooth and sauce has thickened.

Pour sauce over the patties and serve with vegetables or salad.

Cauliflower Cheese without the Cheese (Dairy Free)

Here’s a quick an easy vegetable idea that doesn’t require much preparation and tastes good – Cauliflower Cheese without the Cheese!

First up, steam your cauliflower until slightly undercooked then mash it up. Whilst your cauliflower is cooking make some Healthy Béchamel Sauce using this recipe but substitute the herbs and spices for ones that you want to incorporate in your Cauliflower Cheese. I used some ground nutmeg and rosemary as well as dried garlic.

Once the cauliflower is steamed and the Healthy Béchamel Sauce ready, mix together, season to taste and then cook in the oven for 30 minutes.

I made this whilst I had the oven on for a chicken but I’ll reheat it tonight for my dinner. A healthy meal and a frugal way to make second use of the oven whilst it was already on.

Butternut Squash Lasagna

I cooked this easy to make recipe yesterday for a nice warm, hearty dinner as I was craving carbs and comfort food and needed filling up! It was relatively quick and easy to make in terms of preparation and fed my Husband and I, so quantities below are for two hungry people or for four people if part of a meal with other courses.

I used gluten free lasagna sheets but if you’re not obliged to eat gluten free you can use normal lasagna.

The recipe is also dairy and nut free (so long as you don’t use almond milk or other nut products).


  • 1 butternut squash, cubed
  • Salt
  • Pepper
  • 1 teaspoon ground nutmeg
  • 3 tablespoons rice milk (or other milk alternative such as almond milk, quinoa milk…)
  • 3 tablespoons of walnut oil (for anti-inflammatory benefits of the walnut, alternatively olive oil is good too).
  • 1 tablespoon of rosemary
  • Healthy Béchamel Sauce (click here for recipe)
  • 8 sheets of Gluten Free Lasagna
  1. Place the cubed butternut squash in a roasting tray, drizzle with walnut oil and sprinkle rosemary on top.
  2. Slowly roast for 20 minutes at 175 degrees or until soft.
  3. Once roasted, mash the butternut squash and add the seasoning, nutmeg and milk so that you get a smooth paste consistency (or lumpier if you prefer). This will be the filling that goes between the lasagna sheets.
  4. Pre-cook the lasagna sheets in some boiling water (if required) as per package instructions.
  5. Assemble the layers in a dish, starting with a layer of Béchamel Sauce, followed by a layer of Butternut Squash mixture, followed by lasagna sheets. If you can get hold of dairy free cheese it may be worth adding but we didn’t and it was fine. Finish off by covering the last layer of lasagna with the Béchamel Sauce. For information we used 8 sheets of gluten free lasagna.
  6. Cook in oven at approximately 180 degrees Celsius for approximately 45 minutes or until the lasagna sheets are cooked through.

Healthy Béchamel Sauce

Since removing dairy from my diet I have been using Soy substitutes for cream but I’m not a huge fan of them and I often worry about what they contain as they are becoming more and more processed whereas I am trying to clear my diet from processed foods as much as possible.

I found this recipe for a creamy sauce which I have adapted to my taste  by changing some of the main ingredients such as the milk and flour used as well as the herbs and oils. The consistency will largely depend on the type of flour you use so I would recommend to add the flour slowly until you get the consistency that you desire, the quantities below are what worked for me.


  • 200 ml of rice milk (or other milk substitute such as almond milk)
  • 1 tablespoon of lemon juice
  • 3 tablespoons of walnut oil or olive oil
  • ½ cup of chickpea flour (or other gluten free flour)
  • Salt and Pepper to taste
  • 1 teaspoon of garlic powder
  • 1 teaspoon or dried oregano
  • 1 teaspoon of dried basil


  1. Slowly bring the milk to a simmer in a pan.
  2. Once simmering, remove from heat and add lemon juice, oil, seasoning and herbs.
  3. Introduce the flour to the mixture slowly whilst stirring and return to a low heat. Keep stirring and introducing flour until you obtain the desired consistency. Add more milk if it becomes too thick.

Citrus Peach Dessert

This is a really simple recipe and great if you are expecting lots of guests as it is prepared the day before.

Citrus Peach Dessert

Citrus Peach Delight


Large Tin of halved peaches in natural juice (check there is no added sugar etc) or use fresh peaches in season and carefully remove skins.
1 Lemon
1 Orange
Dash of Brandy(optional)

Empty one large tin of halved peaches with the juice into a baking dish. If using fresh peaches use some fresh orange juice.

Grate the zest of a lemon and an orange over the top of the peaches
Leave to marinate over night

Cook in the oven at 180C for 20 minutes. Add brandy to flambé (optional)

Great served with plain soya yogurt.

Marinating the peaches with lemon and orange takes away the peach flavour and guests wonder what the fruit is although it looks like peaches.

Curried Cauliflower and Broccoli

Curried Broccoli and Cauliflower

Curried Broccoli and Cauliflower

3-6 tbsp of vegetable oil (adjust according to the amount of cauliflower and broccoli)
2 cloves of garlic (finely chopped)
1 tsp mustard seeds
1 tsp turmeric
1 tsp ground cumin
1 tsp garam masala
1 green chilli (finely sliced)
1 onion (chopped)
1/4 pint of vegetable stock
1 tbsp chopped coriander

1. Heat oil in saucepan and add mustard seeds. Cook until they begin to pop. (The mustard seeds are fried first to bring out the flavour)
2. Stir in the garlic, turmeric, cumin, garam masala, green chilli and onion and cook for 3-4 minutes. Keep stirring.
4. Break the broccoli and cauliflower into small florets and add to pan together with the vegetable stock, coriander. Taste and add further seasoning as required.
5. Cover pan with lid and simmer gentle for about 15 minutes or until the broccoli and cauliflower is tender.
6. Remove lid and simmer for a further 1 minute to thicken the juices.


Serving Suggestion: I served the curried cauliflower and broccoli with BBQ’d Salmon. It certainly made for an interesting but delicious combination!