Lunch, Recipes

Salmon Sushi Bowl

One promise that I have made to myself this year, is to try and save money. Now, I spend a heap of money on sushi. It is my favourite food and I genuinely can’t go in to town without stopping at Wasabi. E’s favourite snack is edamame and I genuinely take whole responsibility. But hey, she could prefer crisps…so I think I’m doing Ok on that mama front. The one thing you have to remember when making this bowl, is there are few rules. In fact, there is only one rule: make sure your fish has been pre-frozen to kill all bacteria. Either buy it frozen, defrost in the fridge overnight and use it the next day or speak to your fishmonger at the supermarket to see what journey your fish has been on.

This dish contains Omega-3 fatty acids, protein, vitamin B6, vitamin D, fibre, potassium, carbohydrate, calcium, iron…I could go on. Basically, all of the ingredients together create a healthy meal that will fill you up and hopefully not make you want to snack in the middle. I’ve added a super quick pickled side salad which you can take or leave. You could switch out the white rice for brown if you prefer and want to go down the proper healthy route.

You could also add a spicy mayo if you’re a heat lover like me, just mix 2 tablespoons of mayonnaise with one tablespoon of sriracha.

Salmon Sushi Bowl | The Mother Cooker

30 Minutes or Less, Lunch, Recipes, Vegetarian

Halloumi Rainbow Salad

Happy new year everyone! Can’t quite believe we have reached 2017, last year went by so quickly it was all a bit of a blur. I for one am welcoming the fresh start with open arms, the decorations are down, the house is clean and I am focusing on new recipes for the year. Before I get in to this delicious salad, I just want to mention that I have added a new feature to the blog. In my top bar or top left if on mobile, you will find my ‘Food Calendar’. I have listed all food awareness days, weeks and months for the UK, US, Internationally and World. I will be updating it if new ones arise, so you will never again miss ‘National chocolate cake’ day. I hope you find it useful and I will be creating recipes to mark each event.

Now, let’s talk about this delicious salad. Packed full of rainbow vegetables, in season beets and radish. Salty halloumi and topped with a lemon, caper, chilli and garlic dressing. Simply delicious and so bright that it makes me smile. I ran a poll and the majority of you voted to see a lot more vegetarian recipes, turns out a lot of you are vegetarian. So I am ploughing my efforts in to researching and creating some delicious meat free alternatives. If you are doing #veganuary or are a vegan, simply remove the halloumi and replace it with something else you enjoy or eat the salad alone, it is very satisfying and packed full of nutrients. My Husband is currently eating it out of the serving dish with a serving spoon because ‘it is just so tasty!’

Once you get past all the chopping, the salad is easy to assemble and the dressing adds that extra bit of kick you need. Please know that this salad does not need any salt added, as the capers and halloumi add a decent amount of salt already. I hope you like it, I hope you decant it in to tubs and take it to work. Here’s to a tasty 2017.

Halloumi Rainbow Salad | The Mother Cooker

30 Minutes or Less, Breakfast, Recipes, Vegetarian

Simple Breakfast Tostadas

Morning! As breakfast is one of my most requested meals to feature, I thought I would share something that is amazingly simple to make. Helps that they are also packed full of flavour, with a base of red pesto, topped with fresh ingredients it means that you can easily make them before work. Or if like me, have a toddler running around your feet, all you have to ‘cook’ is the egg and toast the wrap.

Eggs are my main love for breakfast, you can create so many different combinations or cook them so many different ways. These tostadas would also work great with poached or boiled eggs. I totally cheated and bought red pesto from a jar, but if you have time you could easily whizz up your own in a blender. The rich base of sundried tomato pulls the whole breakfast together. I hope you like them as much as I do.

Simple Breakfast Tostadas | The Mother Cooker

Dessert, Doughnuts, Recipes

Spiced Apple & Salted Caramel Doughnuts

As we are nearing the end of October, I wanted to get at least one recipe in using Apples. They are everywhere at this time of year and I like no better pairing than apple with a bit of spice. When I was thinking of what glaze to make, I remembered how tasty this batch of Salted Caramel was and the combination was born. Autumn is by far my favourite season, I completely and utterly indulge in comfort foods. And what better comfort food than doughnuts right? I’m hoping I have got the balance of flavours right and you can taste a little of everything, without one overpowering the other.

Indulge away, make them for bonfire night, eat them whilst the glaze is still warm, eat the glaze from the bowl, take a bath and a plate of doughnuts. Basically, enjoy!

Spiced Apple & Salted Caramel Doughnuts | The Mother Cooker

Dinner, Recipes

Chicken Noodle Broth

The other night, my Husband was out with his friends and it had got to 6:30pm and I realised I hadn’t eaten all day. Terrible I know, but sometimes I literally forget to eat. I’ll snack on the crusts of my daughters sandwich or steal a few spoonfuls of her porridge to check the temperature and I’ll think I’ve eaten. So there is a hungry me and lack of time, as it’s nearly Evie’s bed time. What can I cook? I have some chicken and some vegetables, I don’t want pasta. I check the cupboards, find some noodles and think I’ll just make Chicken Noodle Broth. Turns out it was pretty tasty, so I made it again for lunch Saturday and decided to share it with you guys. Sometimes recipes come out of nowhere, and this super quick supper does not disappoint.

Chicken Noodle Broth | The Mother Cooker