With this recipe, you can do away with those jars of green Thai curry paste! I know it requires some ingredients which aren’t necessarily part of your weekly shop, but if you can find an Asian supermarket in your area you should be able to get your hands on them. It’s aromatic, packed full of veg and given a hit of protein with a few pieces of chicken. Continue reading
This falafel mix is tasty, nutritious and can be left in the fridge waiting to be shaped and fried or pre-moulded and frozen for another day. Falafel wraps are a perfect lunch, or you could make a dinner out of them with a tabouleh salad and some dips and sauces on the side. These are not the dry kind of falafel – they’re soft and moreish and lightly spiced with turmeric, a dash of ras-al-hanout, cumin and coriander seed and filled with chunks of sweet potato. Serve with loads of aromatic fresh coriander and some hummus for a winner! Continue reading
This dish is similar to yesterday’s post but I made it for dinner tonight and it was so good I had to write it down immediately. Salmon is such a delicious fish and has all the nutritional benefit you could ever wish for. Paired with carrot, pepper and broccoli stir fried in miso and ginger – with all their combined goodness – and sticky (i.e. poorly cooked) Thai Jasmine rice, you’ve got yourself a winner. Continue reading
I’m SO behind on posting recipes at the moment – this was supposed to be up weeks ago. But better late than never, as they say! This dish is a quick, nutritious and tasty dinner (or lunch), and it uses really cheap ingredients too. Mackerel is one of my favourite fish: it’s versatile and super tasty, and it’s one of the cheapest fish you’ll find on the supermarket shelves! Continue reading
This is a shoutout to all those mornings when you run out of milk for your bran flakes and you can’t be bothered to run to the shop (which is just across the road)… So if you have the ingredients in the list below, these pancakes make a quick and easy alternative – especially if you happen to have a dying banana at the bottom of your fruit bowl desperately crying out to be put in a banana cake. You can satisfy that poor banana’s wishes by turning it into the lightest and fluffiest of all pancakes. Ever. Continue reading
It’s safe to say I couldn’t hack veganism (I love eggs), but my friend is bravely attempting Veganuary and she came round for dinner yesterday so I made vegan pizzas in solidarity. You can, of course, use whatever you like for the toppings but here’s how to make what I did. You can also replace any of the dairy-free ingredients with normal stuff – vegan-friendly food is often more expensive and harder to find. Continue reading
There are some ingredients you’ll find in a lot of my recipes. Sometimes it’s seasonal, like butternut squash in the autumn, while others I use all year round.
Here’s a list of my favourite ingredients with a few tips on the best ways to use them. Continue reading
Jumping on that Christmas baking bandwagon, I decided to make these delightful little biscuits the other day. They taste like a perfect combination of subtle orange and almond, with an extra texture of chewy dried cranberries. Cranberries and oranges are two flavours especially associated with Christmas time, so these tasty morsels would be an ideal addition to any festive table. Continue reading
This was another indulgent lunch, but it was significantly quicker to make than the stuffed peppers yesterday. I added grated ginger and soy sauce to the noodles, as well as grated carrot and spring onion, and I would have added some thinly sliced red chilli had I had one in the fridge, which would have given a lovely bit of heat. Topped with a perfectly cooked piece of salmon and a sprinkle of toasted sesame seeds and fresh coriander, and you have yourself a winner. You could serve it with rice instead if you fancied.
I had this delicious stuffed pepper for lunch today but that was probably a bit indulgent for a Tuesday, so it would also make a great dinner. I imagine it has almost three of your five a day (depends slightly on how much carrot you use) but either way it tastes good and that’s the main thing, right?
This was a quick and healthy dinner that could also be a breakfast, if you wanted to treat yourself. I found some marked down salmon fillets and tender stem broccoli at the shops and, after a few minutes of staring at them on the chopping board, I came up with this recipe.
A (sort of) healthy alternative to traditional lasagne, this recipe replaces pasta with thin slices of courgette. The filling is creamy mushrooms flavoured with garlic, thyme and Parmesan cheese. It was easy, tasty and cheap – a winner for a Sunday night!
FLAVOURS OF FRANKIE 