Spicy bean & tomato eggs

Spicy Bean & Tomato Eggs
Spicy Bean & Tomato Eggs

You may or may not know that I’ve been suffering with bubonic plague since Christmas. Bubonic plague/bronchitis, same difference. Anyway, aside from the coughing, fever and wheeziness, the worst side effect has been my loss of appetite. Yes dear reader, pigs have flown, hell has frozen over, Tara Reid is a healthy size twelve and Corrie isn’t hungry.
So seeing as it’s the end of the world, we might as eat have breakfast. Well you can, I’ll cook it, pick at it and then cough all over it. Don’t worry, if I ever get hungry again, I’ll eat it out the bin. Enjoy!


Spicy bean & tomato eggs
Serves 1 / Hands on time 10 mins / Total time 15 mins / V Df
You’ll need:
 Non-stick frying pan – I like to use a small pan but I used a large pan in the picture. If making for 2, use a large frying pan.
1 tsp rapeseed oil
2 spring onions, sliced
¼ tsp smoked paprika
Dash of Tabasco sauce (optional)
1 or 2 eggs
1 large or 2 regular tomatoes, chopped
½ can kidney beans
Handful fresh coriander, chopped
Extra virgin olive oil to serve
Toast to serve (optional)


Method
1. Fry the spring onions in the oil in a frying pan over a medium heat for 2 mins. Add the chopped tomatoes, Tabasco and smoked paprika and cook for a further 2 mins. Season well with salt and pepper and add the beans. Cook for 5 mins.
2. Using a spoon, make  a well in the mixture and crack in your egg/eggs. Cover the pan with a lid or with sheet of foil and cook for 2-4 minutes or until the whites have set but the yolks are still soft. Serve in the pan topped with a handful of chopped coriander, a drizzle of extra virgin olive oil and toast for dunking.

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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Df – Dairy free


 

Green minestrone

Green Minestrone

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Poor and fat week is coming to a close my follower chums but fear not, here’s one more jolly slimming and jolly cheap recipe to send you on your way… I would write more but I’m tired and can’t be bothered.


Green minestrone
Serves 6 / Hands on time 30 mins / Total time 40 mins / V Vn 
1 tsp rapeseed oil
1 medium white onion, finely chopped
2 medium carrots, peeled and chopped
3 celery sticks, finely chopped
8 leaves of savoy cabbage or 2 handfuls or kale, roughly chopped
1 small baking potato, cubed
1 leek, roughly chopped
1.5 litres vegetable stock, I use 2 Knorr stock pots
75g orzo pasta
30g fresh basil
2 garlic cloves, roughly chopped
Vegetarian Italian hard cheese or Parmesan* grated to serve (optional)
Drizzle of extra virgin olive oil to serve
Bread to serve (optional)


Method
1. In a large, heavy bottomed pot, sweat the chopped onion and the leek in the oil over a medium heat for 10 mins or until soft, adding a dash or water to help steam if needed. Meanwhile, dice the carrots, potato and the celery and add them to the softened leek and onions. Cook for a further 5 mins.
2. Add the stock, season well with salt and pepper and bring to the boil. Once boiling turn the heat down and simmer for 15 mins.Add the Orzo pasta and continue to cook for 10 mins.
3. Meanwhile, in a mini blender or food processor, blitz the fresh basil, chopped garlic and 8 tbs of the vegetable soup water together until you have a watery green liquid. Add this to the soup and give it a good stir. Finally add the cabbage or kale and cook for 5 mins.
4. Ladle into bowls, sprinkle with cheese (optional) and finish with a drizzle of extra virgin olive oil. Serve with bread and butter.

Green Minestrone
Green Minestrone

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


 V– Vegetarian     Vn – Vegans forgo the cheese
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
 The soup is suitable for home freezing once cooled. Consume within 3 months.


 

Spinach & chickpea couscous

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Look, I know I just did a couscous recipe but like I said in my previous post, I’m poor and a bit fat so give me an effing break… Also, I appear to only have a giant bag of couscous in my cupboard so I should probably try and make some sort of dent in it. Anyway, if I find myself becoming bored of couscous, I can always try and feed some to my new housemate, a small disgusting mouse I’ve decided to call, Vince. He moved in last week while Max the dog was on holiday, not cool. So not only do I have my poverty and fatness to contend with, but now I have to try and evict Vince if I’m ever to coax my terrified boyfriend out of the bedroom.

Anyway enough about Vince, lets talk couscous. I went to Barcelona on my 20th birthday with my first boyfriend who ended up stealing all my stuff – but that’s another story. Anyhoo, there wasn’t much I could eat out there but one restaurant made me a sautéed chickpea and spinach dish which I remember thinking looked rubbish but was actually really delicious. It’s a little weedy by itself though so I’ve put it with some couscous and feta. If you’re feeling frisky you can try topping it with a poached egg… I hope you don’t mind if I don’t though, the realisation that I went to Barcelona over 10 years ago just made me feel sick… Vom.


Spinach & chickpea couscous
Serves 2 / Hands on time 20 mins / Total time 20 mins /
1 tsp rapeseed
80g couscous
150ml vegetable stock, I use ½ Knorr stock pot
½ onion, peeled and chopped
2 garlic cloves, peeled and chopped
¼ tsp chilli flakes
½ tsp turmeric
1 can chickpeas, drained and rinsed
200g fresh spinach
2 spring onions, chopped
100g feta, crumbled
Extra virgin olive oil to (to serve)


Method
1. Pour the couscous into a big bowl and cover with stock. Give it a brief stir with a fork before covering with cling film. Put to one side.
2. Add a tsp of oil and to a large frying pan or heavy bottomed pot over a medium heat. Add the onion, garlic and chilli and soften for 5-10 mins, adding a dash of water to help them steam. Once softened, add the turmeric and  cook for 2 mins before stirring in the chickpeas. Season with salt and pepper.
3. Start adding the spinach a handful at a time, allowing it to wilt before adding another, adding a dash of water to aid steaming if necessary.
4. Once the spinach has wilted season well with salt and pepper and put to one side to cool slightly.
5. Remove the cling film from the couscous and rake with a fork until the nice and loose. Add the warm chickpea mixture to the couscous and give it a good stir. Finely chop the spring onions and incorporate them into the couscous. Stir through the feta and serve with a good drizzle of extra virgin olive oil.


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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian


 

Spicy carrot & lentil soup 3 ways

Spicy Carrot & Lentil Soup
Spicy Carrot & Lentil Soup

Woke up feeling old, obese and poor. Something must be done before I turn into Kirstie Alley, a plus size Scientologist who married her cousin… At least she was married though right? Not that I want to marry my cousin, although he is very nice but unfortunately he’s already married… Look, I don’t want to marry my cousin! We’re getting off topic.
I think that’s enough talk of incest for one Sunday, lets talk about carrots. I always seem to end up with a ton of carrots in the fridge at the end of the month, so this soup is really good at using them up. Also, this recipe isn’t just cheap, it’s low fat, so this time next week I expect to look less like Kirstie Alley and more like Miranda Kerr please, thank you.
Although, eating the same old soup for lunch everyday makes me want to kill myself at the best of times, so I’ve managed to adapt the recipe throughout the week to help change things up a bit. I’ve made 3 of my favourite variations to try and keep it as exciting as possible (well, as exciting as lentil soup can be).


Spicy carrot & lentil soup 3 ways
Serves 4 / Hands on time 15 mins / Takes 35 mins /
V Vn* 🌶
You’ll need: Hand blender or food processor
1 tsp rapeseed oil
1 large white onion, peeled chopped
2 garlic cloves, crushed
¼ chilli flakes
1 tsp cumin
1 tsp turmeric
8 carrots, peeled and roughly chopped
4 handful of red lentils
1.5 litres vegetable stock, I use 2 Knorr stock pots
Additional extras: Sweet potato, a couple of free range eggs, fresh spinach, chickpeas and greek yogurt


Method
1. Add a tsp of oil to large heavy bottomed pot over a medium heat. Add the onion and garlic and sweat for 5 mins with the lid on, adding a dash of water if necessary. Add the cumin, turmeric and the chilli flakes and continue to cook for a further 2 mins adding another dash of water if needed.
2. Add the peeled and roughly chopped carrots and cook for a further 5 mins before adding the stock and the lentils. Season well with salt and pepper and bring to the boil. Reduce to a simmer for 20 mins.
3. Take the soup off the heat and blitz with a hand blender or food processor. Top with your chosen toppings and serve

Variation 1: Add a boiled egg, a chopped red chilli and some chilli flakes.
Variation 2: In a frying pan, heat a tsp of oil before adding a drained can of chick peas along with a crushed garlic clove. Add 100g of spinach one handful at a time and cook down. Season well with salt and pepper with every handful. Serve on top of the soup
Variation 3. Chop a sweet potato into wedges and toss in a tsp of oil. Place on a baking tray, season well and sprinkle with chilli flakes. Roast in an oven at 200°C/180°C fan/400F/gas mark 6 for 30 mins. Serve the cooked wedges on top of the soup with Greek yogurt.

 

 

Spicy Carrot & Lentil Soup
Spicy Carrot & Lentil Soup

 


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian.     *Vn – The base soup is vegan    Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. Please substitute wholewheat pasta for a gluten free alternative.
 The soup is suitable for home freezing once cooled. Consume within 3 months.


 

Smoky mixed bean chilli

Smokey Black Bean Chilli
Smokey Black Bean Chilli

It’s been 25°C in London this week, so naturally I thought I’d make a nice bowl of refreshing chilli – good one.
I’ve got a bit of a love hate relationship with chilli as it’s often the rubbish vegetarian option I get offered in pubs. Time and time again, it’s a sad, watery can of tinned tomatoes with a few beans floating in it – often reminds me of what you see splattered on pavements outside bars and kebab shops after a night out – mmm, appetising.
However, my version is robust, bold and sexy. So forget nights out, let’s have a night in and curl up with a bowl of the good stuff.


Smoky mixed bean chilli
Serves 4 / Hands on time 20 mins / Total time 45 mins  V Vn Df Gf 🌶
1 tsp rapeseed oil
½ red onion, chopped
1 medium carrot, grated
1 tbs tomato purée
1 large or 2 tomatoes, roughly chopped
2 cloves of garlic, crushed
1 can chopped tomatoes
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained
2 tsp smoked paprika
½ tsp chilli flakes (leave out if you like your chilli mild)
1 tsp Marmite
½ vegetable stock pot, I use Knorr
1 corn on the cob, kernels removed or 1 small can drained
28g fresh coriander, chopped
1 lime, cut into wedges


Method
1. Fry the onion in the oil over a medium heat until softened (add a dash of water to help the onion steam and cook faster). Meanwhile, peel and grate the carrot and put to one side. Once the onion has softened, add the garlic, smoked paprika and the chilli flakes and give it a good stir. Add a dash more water and cook for a couple more minutes.
2. Drain and rinse the beans, before adding them to the pot along with the tomato puree, tinned tomatoes, fresh tomatoes and grated carrot.
3. Add the stock pot along with the Marmite and give it a good stir before seasoning and bringing to the boil.
4. If using fresh corn, remove the kernels by standing the sweetcorn on its head and running a sharp knife carefully down the sides slowly (the kernels can tend to go everywhere, so proceed with care). Add to the chilli.
5. Turn the heat down and simmer for 20 mins (now is a good time to roughly chop the coriander). Remove from the heat, stir in the coriander and squeeze over the juice of a lime. Serve either on the top of a baked sweet potato, with rice, guacamole and good dollop of sour cream.

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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian     Vn – Vegan.   Df – Dairy free    🌶– Spicy
Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ – Suitable for home freezing. Consume within 3 months.


 

Baked falafels

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I love falafels, but as I’ve been on a diet for about a hundred million years, I’m not keen on deep frying them. So I came up with a baked version – now I can eat falafels everyday for the rest of my life. Thank god for that. You’ll need some sort of food processor or hand blender for this recipe, I wouldn’t try mashing them by hand – life’s too short.


Baked falafels
Makes approx 14 falafels / Hands on time 20 mins / Total time 40 mins / V Vn Df  🌶
You’ll need: Food processor or hand blender
2 cans of chickpeas, I use Napolina as they’re nice a juicy
2 garlic cloves, peeled, crushed or grated
¼ tsp mild chilli powder
½ tsp sea salt flakes
½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Large handful fresh coriander, roughly chopped (including stalks)
2 tbs wholemeal/plain flour
3 tbs water


Method
1. Preheat the oven to 180°C/160°C fan/ 350°F/gas mark 4. Line a large baking tray with baking paper, put to one side.
2. Drain and rinse the chickpea’s and place in a bowl with all of the ingredients. Mix well and season with a good crack of pepper
3. Blend the mixture with a hand blender – be careful not to over-blend, you want your falafel to have a bit of texture. Roughly scoop up a tbs of the mixture and with your hands roll into a ball. Place on a baking tray and repeat until you have no mixture left.
4. Bake in the oven for 20 mins. Serve immediately squashed into wraps or served with a salad. If saving for later, cool fully on the baking trays before transferring to an  airtight container and store in the fridge for up to 4 days.
(I realise my image shows the falafels being dusted in flour but it’s really not necessary)

HOUMOUS WEEK: Baked Falafels

 


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


– Vegetarian.     Vn – Vegan     Df – Dairy free     🌶– Mild


 

Spaghetti Quorn bolognese

Quorn Spaghetti Bolognese
Quorn Spaghetti Bolognese

So Quorn, hmm. Not really sure how I feel about it if I’m honest, but it works really well in this dish, mainly because I adapted it from a meat recipe. When I was a child, I used to get furious bolognese envy. I’d look over at my best friend Philippa, shovelling forkfuls of cascading spaghetti into her mouth, flecked with delicious, oily meat and cheddar cheese. I would then woefully look down at my plate – a lone soggy stuffed pepper staring up at me and I would wish I was dead… Okay so that’s perhaps a little dramatic, but I wanted to create a decent alternative to bolognese that would make little Corrie very happy. I now cook it all the time and everyone loves it, it’s cheap, easy if a little time consuming – I tend to make it on a lazy Sunday. Enjoy


Spaghetti Quorn bolognese
Serves 4 / Hands on time 30 mins / Cooking time 1-2 hrs / V 
You’ll need: A hand blender/food processor, oven-proof cooking pot with a lid.
1 tsp olive oil
1 white onion, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
350g Quorn mince
150ml semi-skimmed milk
150ml vegetarian white wine
1 can plum tomatoes
¼ tsp nutmeg
Large handful of black olives in brine, drained
300g wholewheat spaghetti
100g vegetarian Italian hard cheese or Parmesan*
Handful of fresh basil leaves
Extra virgin olive oil


Method
1. Preheat an oven to 160°C/140°C fan/325°F/gas mark 3. In a large oven-proof pot, on a medium heat, sweat the onion, carrot and celery in the oil, adding a dash of water if needed to help them steam. Cook for 5-8 mins.
2. Once soft, take off the heat and roughly blend the vegetables with a hand blender or food processor. Return to the heat and add the mince and the milk. Cook for a 3 mins or until the milk has absorbed, and add the tinned tomatoes. Break the plum tomatoes up with a spoon and add the white wine, olives, nutmeg and a generous sprinkle of salt and pepper.
3. Put the lid on a jar and slow cook in the oven for up to 2 hrs, stirring halfway through.
4. Remove from the oven and serve stirred through spaghetti and topped with torn fresh basil and a sprinkling of cheese and a drizzle of extra virgin olive oil.

 

Quorn Spaghetti Bolognese

 

 


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian
❄ This 
bolognese is suitable for home freezing once cooled. Store in an airtight container for up to 3 months. 
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.