Quick and Easy Cottage Pie in 10 minutes

Brown mince beef in a large pot. Pour off excess fat if you wish.
Add frozen vegetables and cook till they soften a little.
Add 2 Oxo beef cubes and stir in with the liquid that's accumulated in the pot.
Add Bisto beef gravy granules and boiling water to the mixure, enough to make a sticky sauce.
Add salt, pepper and Worcestershire sauce.

In a Pyrex bowl, mix instant mash according to instructions, although you might want to make it a little thinner so it's easy to spread. I add wholegrain mustard, horseradish sauce and cheese to my mash, and sometimes, a little of the fat I pour off the mince.

In a baking dish, spread the meat mixture in one layer, then top with mash.
Cook at 200C till the top gets a little golden (30 mins or so).

Mango and Feta dip

Chop and mix:

2 mangos
1 block feta cheese
1 fresh, red chilli, seeds and all (or more, if you like it hot)
1 bunch coriander
salt + pepper
olive oil

serve with tortillas, pita bread, crusty bread or toast.

Kiwi Salsa

This is one of my many favourite food things. Thank you so much to my good friend Colin for this recipe, which is not a staple in the Britt household.
It works great as a side dish to fish or meat or as a dip with tortillas.

6 kiwis, diced
1 avocado, diced
1 bunch coriander
1 mango, diced (or a handful pomegranate seeds, depends on mood and availability!)
1 medium red onion, diced
handful jalapeños, chopped
salt + pepper to taste
olive oil (optional)

Healthier chocolate cake

1 box Devils Food cake
1 cup low fat greek yoghurt (flavoured if you wish)
1 cup water

cook as instructed on the pack, but you might need to cook longer...I think this cake took 40-45 mins. When a toothpick comes out clean, you know it's done!

Icing (apply when cake has cooled)

Boil till gooey:
1/4 cup coconut milk
2 tbsp golden syrup
200 g melted chocolate (flavoured if you wish)

Pour over cake and sprinkle with dessicated coconut, chocolate sprinkles, butterscotch - whatever your heart desires!

This cake is super moist and keeps well in the fridge, covered, for at least a week!

Cranberry & mixed seed bread

1 kg flour
625 g tepid water
20 g yeast/3 sachets
2 tbsp sugar
1 flat tbsp salt
1 handful mixed seeds
1 handful dried cranberries

Mix all ingredients in a kitchen aid. You might need a little more flour, see how sticky the dough is.

Use the dough hook and let the kitchen aid do its magic for about 10 minutes, on speed setting 2.

Leave to prove for 30 mins, then run it a few rounds with the kitchen aid again and fill 2 silicone moulds with the dough. Leave to prove again for 30 mins, then cook in a pre heated oven on 180C for 30 mins.

Let cool for at least 15 mins before you cut into it.

Healthy, low calorie garlic, coriander and lemon butterbean hummus - oil free

2 cans butterbeans, drained
2 garlic cloves, peeled
1 large handful coriander
juice and zest of 1 large lemon
1 tsp salt
1 tsp cumin
1 tsp smoked paprika
2 tbsp tahini light (100% sesame seed paste)

Pull all ingredients in a food processor and puree til smooth. Add water till you get the consistency you desire.

Salmon and mussel bake

In a dish, dot butter and cover with salmon fillets. Season with fish and seafood seasoning. Bake at 200C for 5 mins.
Meanwhile, mix 1 tub of sour cream and low fat sour cream with lemon juice, soya sauce, salt and pepper. Pour over salmon and bake another 5 mins.
Fry red onions, garlic, chili and white wine and steam mussels for 4 minutes. Sprinkle a handful over salmon, along with spring onions. Serve with the rest of the mussels on the side and with boiled potatoes.

Home made ice lollies

In a blender, add the following ingredients and blend before adding to ice lolly moulds:

Berries and lime
Juice and zest of one lime

Mango and raspberry
Honey (dissolve in boiling water before adding to the fruit)

Banana, chocolate and salted almonds
(before going on holiday, I always make things to use up all our perishable ingredients. This is what I came up with this time!)
1 ripe banana
1 can coconut milk
1 cup chocolate mousse
1/4 cup greek yoghurt
1 handful salted almonds (add after everything else is pureed and just pulse until almonds are chopped)

Home made tomato and vegetable soup with ham

To a food processor, I added:
1 red and 1 green pepper
3 carrots
1 medium sweet potato
1 large onion
4 cloves garlic
1 thumb size piece of ginger
Herbs from the garden; rosemary, oregano and thyme
4 sticks celery
Blend until finely chopped. Add to a saucepan with 1tbsp oil. Sauté for 5 mins.
2 cartons passata
2 handfuls green lentils
2 cubes vegetable stock
Chopped gammon, raw
Water till desired consistency
Boil for 30 mins. Check seasoning. Add salt, pepper, smoked paprika, chili paste etc as desired.
I like texture, but if you prefer a smooth soup, use a stick blender.

Aubergine stew

Fry aubergine, peppers, celery and onion. Add garlic and cook until the garlic smells nice, about 2 mins. Add tinned tomatoes, tomato paste, brown sugar, vinegar, butter beans, white kidney beans, spinach, chopped olives, red wine and seasoning and cook low and slow for about 4 hrs. Before serving, add fresh coriander and/or parsley. Serve with grilled chicken, fish or on toasted ciabatta.

Home made holiday dip mix

The one thing I always bring back from Norway, is Holiday Dip Mix. I have finally found a recipe that tastes similar, so I can make it myself.

300ml sour cream/low fat greek yoghurt or a combo of those two
1/2 tsp sweet paprika powder (la chinata is best)
1 tbsp onion granules
1 grated garlic clove or 1 tsp garlic powder
a pinch of salt, to taste
a pinch of freshly ground black pepper, to taste
1/4 tsp cayenne
1 tsp sugar (optional)

I actually think it tastes really nice to add a couple of tbsp of Franks Red Hot to this, but that's because I'm addicted to the stuff...

Mix all ingredients and refrigerate for 1 hour before serving, with crudités or crisps.