Tag Archives: chilli flakes

Edamame With Chilli And Garlic


These are dangerously more ish!

Edamame are usually served with salt flakes but I love these when we are eating with our fingers and I get to lick all of the garlicky chilli yumminess off!

Serve as a side dish or a yummy healthy snack or in a thermos for yummy school lunch treats!

Serves 4.


450g frozen edamame

1 tablespoon sesame oil

1 clove of garlic, finely sliced

1/4 teaspoon chilli flakes

1 teaspoon salt

A pinch of sea salt flakes


Bring a large pan of water up to the boil and add the edamame and one teaspoon of salt.

Simmer for 4-5 minutes.

While the edamame cook, heat a small frying pan over a high heat, add the sesame oil and once hot fry the garlic and chilli until very fragrant but not burnt.

Drain the edamame and tip onto your serving dish.

Pour over the hot oil, garlic and chilli.

Sprinkle with sea salt flakes and serve.

Beetroot and Parsnip Rosti With Eggs


These are so versatile and a nice change from potato rosti or latkes.

Great for breakfast or brunch with an egg or dinner with  barbecued fish and salad.

If you are having eggs with these, I just use the pan that I have cooked the rosti in and fry the eggs, seasoned with salt, pepper and a little pinch of smoked paprika, yummy!

Makes 14 rosti. You can make these ahead of time, once you have fried them, lay them onto the baking sheets and refrigerate until needed.


700g beetroots, peeled

320g parsnips, peeled

30g chives

70g cornflour

3 eggs

1 tablespoon ground cumin

a pinch of chilli flakes

salt and pepper

oil to fry


Using a mandolin or grater, grate the beetroot and parsnip into a large bowl.

Snip the chives into the bowl with the beetroot and parsnip.

In a small bowl, weigh the cornflour, crack the eggs into the cornflour and whisk well.

Add the cumin and chilli to the egg mix and season well.

Pour the egg mix into the vegetables and stir well.

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Heat a frying pan over a medium to high heat with enough oil to cover the base.

Take a spoonful of the vegetables and tip onto the pan, use the side of the spoon to spread it a little.

Repeat until the pan is full, I can fit three rosti in my pan.

Cook for three minutes and then flip and cook again for three minutes.

Remove and allow to drain on kitchen towel before placing on the prepared baking sheet.

Continue to cook the remaining rosti.

Once you have finished with all of the rosti, pop them into the oven for ten minutes to crisp up.

Sundried Tomato Pasta Sauce


This sauce has a real tomatoey kick to it!

It is also my pantry go to sauce when I need a quick dinner, it is seriously tasty, just adjust the sugar, salt and pepper to your own taste.

To make this gluten free just use gluten free pasta, to make it dairy free and  vegan just omit the mozzarella.

Serves 4-6.


2 tablespoons oil from the sun dried tomatoes

1 onion, diced finely

2 cloves garlic, minced

1 teaspoon dried oregano

a pinch of chilli flakes

150g sundried tomatoes, roughly chopped

750mls passata/sieved tomatoes

1 tablespoon tomato paste

caster sugar

salt and pepper

100g fresh mozzarella, drained, dried and torn


Heat a large frying pan over a medium flame.

Add the oil and once hot add the onions and cook until soft.

Add the garlic and cook for a couple of minutes.

Add the chopped sundried tomatoes, oregano and chilli flakes followed by the passata and tomato paste.

Season well and bring up to a simmer.

Simmer gently until thickened, check seasoning and add a little sugar if needed.

Cook your pasta as per instructions, drain and tip into the frying pan, stir well and tear some fresh mozzarella, if using, over the top.


Fried Potatoes with Eggs


We recently got some new chickens and this is the third double yolk egg they have given us! I find with the girls eggs that they are too bulbous once cracked in the pan so I have to flip them over to cook all of the white, I only turn them for a few seconds before flipping them back and serving.

I often cook extra potatoes, either boiled or baked as these were, as they are so handy for leftovers, so, here are last nights baked baby potatoes.

Serves 4


40g butter

12 cooked baby potatoes, sliced into thick chunks

4-8 eggs depending on appetite

salt and pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried chilli flakes

A few chives, snipped with scissors


In a large frying pan heat the butter.

Once hot, add the potatoes and cook until golden on both sides.

Move the potatoes to the side of the pan.

Crack the eggs in the pan, season with salt and pepper, smoked paprika and chilli flakes,  fry turning if you want.

Spoon potatoes onto your plates, top with the eggs and sprinkle with chives.