Courgette and Carrot Falafels

We picked up courgettes for 49c in Aldi last week and they aren't the favourite vegetable in this house.  I am  going to make chutney with some of them but I wanted to try some in a falafel recipe today.  Usually when I make falafel I use soaked chickpeas but I didn't have time today. 

This made 12 falafels at a cost of  about 80 cents 

Ingredients

Tin of Chickpeas - drained and rinsed

Onion - chopped

Garlic

Cumin

1 carrot - chopped

1courgette - chopped

Wholemeal Flour

Salt

Chili pepper

Sesame seeds

Method  Add everything to your food processor except the flour and blitz until smooth.  Add enough flour to get to a consistency where you can shape the mixture into balls but wet enough to easily coat in sesame seeds.

Bake in a hot oven for 20 mins,

We had these with crushed chips, salad and a slaw made form even amounts of celeriac and carrot

Potato, Green Bean and Spinach Curry with Sticky White Rice

Cheap and healthy food

less than €1 per serving, 312 calories per serving
by Louisa Moss

Ingredients

Onion

Garlic cloves x 4

Ginger, 1 inch

1 tspn mustard seeds

1 tspn ground coriander

1 tspn ground cumin

1 tspn garam masala

1/2 tspn turmeric

1/2 tspn paprika

1/2 tspn ground fenugreek

salt to taste

8 cherry tomatoes

4 medium potatoes

water - to cover the potatoes - but not too much!  You can steam it off at the end if you have added too much

1 packet green beans

350g spinach (looks like a lot but it will be fine!)

coriander leaf

fenugreek leaf

1 cup of white rice

Method

Add a little water to the Instant Pot on the saute setting, add mustard seeds.

Blitz the onion, garlic, cherry tomatoes and ginger in a mini-chopper

Add to the Instant Pot

Add the spices, mix and let them cook for a few mins, add a little more water if needed

Chop the potatoes and add them to the IP.

Stir.

Add a trivet to the Instant Pot so you can cook the rice at the same time.

Rinse your rice and add it to the pot you will cook it in with one cup of water and a little salt

Set you Instant Pot to HP for 8 minutes.

Chop green beans and wash spinach.

QPR and take your rice out.  Keep it covered.

Remove the trivet, add in the chopped green beans Cook at HP for 1 minute if you have a daughter who complains about stringy bits

Type up blog! LOL

QPR and add the spinach and coriander leaf  and fenugreek leaf.  The spinach will take a minute or two to wilt.

Dish up and enjoy

Notes

Pot in Pot cooking is a timesaver and a pot save.  When cooking rice like this make sure it is covered. If your port doesn't have a lid use tin foil tightly pressed down on the top.  

 Celeriac Soup

Souper for a dreary day!

1 celeriac, chopped

1 head of celery, chopped

2 granny smith apples, peeled and chopped

1 tin of butter beans, drained and rinsed

fresh parsley

salt and pepper

hazelnuts, a handful chopped and roasted

Prep time 10 mins

Instant Pot cook time 10 mins, allow 10 mins to come up to pressure

Serves 6, 156 calories per serving

This is a fab soup, rich in Vitamin K and B6.  No oil added but some
fat derived from the yummy hazelnut topping.  This is a lovely, easy to digest, warm and comforting soup.  The butter beans give it a creaminess.

Add all of your veggies to the Instant Pot. Add enough water to come around 2/3 of the way to your veggies.  Add some Himalayan rock salt.

Set Instant Pot to 10 mins at high pressure.  Then do a QPR.

While the soup is cooking, toast your chopped hazelnuts in a dry frying pan. Set them aside to use as a crunchy topping on your soup. 

When your soup is cooked, whizz it with a hand blender in the Instant Pot. Add your chopped fresh parsley, adjust seasoning to taste.  Garnish with toasted hazelnuts

Enjoy!

Nutritional stuff

156 calories per serving

Each serving is rich in Vitamins B, K, A and C.  Good for folate, potassium, manganese and magnesium.