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Letโ€™s get cooking! ๐Ÿฑ๐Ÿฒ๐Ÿฅซ๐Ÿฅ˜๐ŸฅŸ๐Ÿ๐Ÿ•๐Ÿฅ•๐Ÿฅฆ๐Ÿฅ‘๐ŸŒถ๐Ÿ‘

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Thought it might be nice to share our favourite, tried and tested, recipes with one another, or our own original recipes even.

I was cooking this vegetarian recipe this evening and itโ€™s one of my favourite soups!

Moroccan chickpea Apple soup

2 tbsp of rapeseed oil
1 bunch of Spring Onions
3 Cavelo Nero leaves(you can use sweetheart or Savoy cabbage if prefer )
2 tsp of ground cumin
650 ml vegetable stock
400g of your favourite fresh tomatoes
1 jalapeรฑo(I use Scotch bonnet but thatโ€™s way too hot for most palates)
Can of chickpeas
1 Red Pepper (capsicum)
1 yellow pepper
2 apples of your choice (I use Braeburn)
Can of butter beans
Juice of one lemon
Black pepper
Smoked paprika
Baked feta (rennet free, if veggie) (only needs 10 mins in oven)
Grated zest of one lemon (avoid white pith)
Fresh mint, chopped
Fresh coriander, chopped

Heat rapeseed in large deep pan on hob
Add chopped spring onions and chppped cabbage leaves.
Heat til softened, for ten mins, on high heat.
Stir frequently.
Add the cumin.
Add the boiling stock, chopped tomatoes and chopped chilli
Stir in the chick peas (rinsed)
Deseed and chop into squares the yellow and red peppers. Add to pan.
Keep pan on hob on high heat for ten more minutes, stirring regularly
Chop the apples and add to the pan immediately (else will brown)
Add the can of butter beans (rinsed)
Grate the lemon zest then juice the lemon. Add the juice to the pan and stir.
Grind in black pepper to taste, and a tsp of smoked paprika.

Put feta into oven at this stage, to bake for ten minutes, whilst pan simmers.
Simmer pan for fifteen mins on a medium heat.
Serve into bowls
Top each serving with lemon zest and the chopped fresh herbs
Remove feta from oven, and top each bowl with a few cubes / chunks.

I hope you really enjoy this hearty, nutritious, vegetarian soup as much as I do!!!!!!!
Happy cooking, happy eating!

948 replies

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That sounds nice @Bev
Sadly you lost me at cavelo nero.
Not a surprise really coming froma bloke whos fav baked beans are made by branston but because the can doesnt have a ring pull i buy heinz instead.....
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Hi @Bev, thanks for sharing this recipe! I'm really inspired to give it a try, the apple addition is definitely unusual. Also love the idea of baking feta - why have I never thought of it before? Your veggie recipe is such great timing for World Meat Free week 🙂

Here's my favourite curry recipe (although it does make about 10 portions, so worth adjusting if you're not super hungry!)

2 medium butternut squash
7 cloves garlic, chopped
6 inches fresh ginger, grated or finely chopped
6 medium onions, chopped
2.2 - 2ยฝ litres vegetable stock
500g red split lentils
1 tsp black pepper
1 bar organic creamed coconut
2 tsp or more turmeric
Spinach (you can also use cabbage/seasonal greens) sliced
2 tsp sea salt
2 small limes or 1ยฝ large lemons, juiced
150g (or 4 large handfuls) fresh coriander, washed well
1/2 tsp chilli flakes if you feel like it

1. Peel the squash and dice into 1 inch chunks

2. Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 2 litres (8 cups) of stock.

3. Put the lid on and bring to a medium simmer.

4. 10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 200ml (1 cup) of water during cooking โ€“ it depends if you like your stew thicker or thinner.

5. In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts

6. Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency โ€“ it should be like a thick stew โ€“ add more water if needs be.

7. Stir through the roughly chopped coriander and ladle into shallow bowls to serve.

Enjoy! I usually have it with brown rice.
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Brilliant Laura! ๐Ÿ‘๐Ÿ‘. Sounds delicious! Will deffo try that! Hey youโ€™re right re timing re meatfree week ๐Ÿ‘. Hadnโ€™t thought! Oh yes re the Apple ๐Ÿ๐ŸŽ๐Ÿ‘. Works a treat, adds a freshness along with the lemon ๐Ÿ‹ and herbs. Like you, I always end up making way way way too much ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚but at least donโ€™t have to worry then, as always a meal in fridge once get home from work ๐Ÿ‘๐Ÿ‘.

Laura, if you go to Morrisonโ€™s, theyโ€™re doing a prepared baked feta in fridge section, with basil and tomato think it was. Two notes. Beyond yummy!

- - - Updated - - -

That sounds nice @Bev
Sadly you lost me at cavelo nero.
Not a surprise really coming froma bloke whos fav baked beans are made by branston but because the can doesnt have a ring pull i buy heinz instead.....

LOL soooo much, you sound just like my dad Jon ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚
Userlevel 4
Oooh love the feta tip, thanks Bev! I'll check it out 😃
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OK, I thought with the heatwave going into next week (yippeeeee!), how about trying this gazpacho. Itโ€™s really gorgeous on a red hot summers day!

Iced Herb & Chilli soup


Punnet of your fave cherry / plum tomatoes (220g ish)

Bunch spring onions

2 green peppers

1 - 2 jalapeรฑo (deseeded)

1 medium cucumber

Handful of your favourite fresh herbs, chopped.

15ml of red wine vinegar

15ml of balsamic vinegar (mmmmm)

30 ml rapeseed oil

Black pepper

Cheeky 15g of marmite (only if youโ€™re a LOVER not a HATER!)

Splash of orange juice

Crushed ice cubes


Chop all the veg and herbs (eg mint, basil, parsley) roughly into a mixing bowl.

Mix in the rapeseed and both vinegars.

Add 75% of the mix to the blender and pulse, but leave slightly chunky.

Add marmite (optional) plus black pepper.

Add OJ to make consistency of soup.

Pulse again but still leave slightly chunky.

Place in container with lid, and chill in fridge.

Crush ice into centre of your soup bowls.

Ladle chilled soup mixture into bowl(s).

Sprinkle remaining 25% of chopped veg and herbs onto top of soup.

Enjoy this wonderful cooling gazpacho on a hot summers evening!
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Not a recipe, but just to say to all you non chef types, or anyone who just wants a quick fix lunch, these are beyond from Batchelors.

Super Rice and Sauce MILD CURRY, Vegetarian (Pot noodle section), normally one note but currently 50p in Asda Price ๐Ÿ†™

absolutely delicious! Simply add boiling water, follow instructions, and indulge in a gorge quick lunch!
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Such a pity my photos wonโ€™t upload 😞. Just prepared a mean Gazpacho from scratch and taken smashing pic ๐Ÿ†™
Such a pity my photos wonโ€™t upload 😞. Just prepared a mean Gazpacho from scratch and taken smashing pic ๐Ÿ†™

Our tech team are on this bug @Bev
Should be fixed soon, along with the issue with emojis not appearing when using a emoji keyboard

I bet the gazpacho was very tasty!
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Thanks Marc :foldedhands:๐Ÿ†™
Userlevel 5
This sounds like a very nice cold soup, to cool one down after a hard day sunbathing. Thanks Bev.
I am just exploring the threads found this one, I know Iโ€™m a bit behind, I think Iโ€™ll try it. I only have a hand blender, not a proper Kenwood, I donโ€™t really whizz me food just make meals myself.
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Itโ€™s super tasty Kniterella, and perfect for these balmy evenings. Iโ€™ve just made spinach lemon soup, and although divine, Iโ€™m beyond boiled!

Iโ€™ve got a lovely picture of the Gazpacho but cannot upload for some reason. Itโ€™s really easy to prepare and very delicious! Btw a hand blender is fine, as you leave half of it chunky anyway ๐Ÿ†™Give it a go. Also, extremely healthy and very good for the ole glucose levels ๐Ÿ†™

Yes it'll take some time before youโ€™ve found your way all around the various threads, but youโ€™ll get there. Doing great.

Is it Knitty for short?! Happy cooking!
Userlevel 5
I donโ€™t have a hob, but have a FAB combi Microwave/Convection oven n grill, as my kitchen is tiny compared to one I used to have at my inherited parents house. Do you have any Veggie microwve recipies suitable for a Diabetic diet, low GI if poss too. I go to the free from corner in Morrisons, its mistly gluten free but seeing a few no added sugar stuff. But these are just snacks not actual food for meals. However, there are lots of veg and other low GI foods available. I found no added sugar baked beans in Mโ€™s yesterday evening, I was deeelighted. I really would like some ice cream so I invented my own.

Berry Nice Iced Yogurt

1 tray of frozen forest fruits or cherries or other frozen fruits
1 or 2 large pits of Fat Free plain 6ogurt if doing for a large family
2 dst Silver S**** sweetener or Stevia

Place fruit n yogurt in a large mixing biwl and blend or pulse with hand blender or other blender, until bit smooth but with chunky bits of fruit, add sweetener n mix in with a fork. It tastes fruity, but depends on how much fruit one puts in. Better than Diabetic ice cream, and no preservatives etc. I like frozen dark red cherries in my yogurt ice cream.
You can add brown sugar if not diabetic. Can be made in an ice cream maker too. Soon as I make this I have a scoop, very refreshing. I mean why not lemons or an orange with yogurt, i will experiment n post pics of my creations

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I donโ€™t have any microwave recipes Iโ€™m afraid, as donโ€™t own microwave cos never ever liked them. Iโ€™ve also never bothered with the GI thingy. I believe good control can be achieved solely by just having the correct bolus and basal combo of insulin but of course I appreciate Type 2 is a whole different ball game, and a lot more self control required. Think health profs are starting to realise that Type 2 is prob the more complex of the two. Who knew?!

Your iced yoghurt sounds lovely. I must be one of the very very very few people who doesnโ€™t really like ice cream! I donโ€™t dislike it as such, but hardly ever eat it, so this variation using frozen fruits and yog sounds perfect. I donโ€™t like sweetener nor stevia but am happy to use nothing to sweeten, as my taste buds have adjusted over the years. Irony tho is I was never a sweet tooth before diagnosis. Always savoury, and thatโ€™s still the case.

good luck with your cooking. You mention the low sugar beans. I tend to use pulses in almost every recipe. Huge fan of chick peas, and today I found Napolina tinned SPELT, a real hit in my soups, and a great controller of bodyโ€™s glucose, as are all pulses (not the ones in sauces)

happy to help with any diab related questions Kniterella ๐Ÿ†™
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My old Boss fella Mr Taber must have found it difficult to say my name, Orysia, so got called Ory. The nickname stuck while working there. Kniterella is my online handle but you can call me Ory I donโ€™t mind.

Kniterella, I invented this name in 2004 when I bought my first computer, I was like Cinderella knitting in the fireplace waiting fir my Prince Charming to whisk me into his white charger canering on ito the sunset. Lol!

I registered my business idea and name Knits-galore, at Inland Revenue, who said it was not being used at the time. But a few years ago I noticed someone had copied my online handle name but spelled with 2 tโ€™s on FaceBook. So I told her why did she copy my online handle, its my nvention. She replied she built her business on the Knitterella name since 2005, so I said I invented my online name of Kniterella, in 2004, so she must have sopied it from me, the *******. I could not sue her for copying my online handle name. Honest there are so many people copying my handle but spet differently, my business name, spelled every which way too, so I got a Trademark TM Cert from Intellectual Property Office, so now the copying has stopped. I have the right to sue people who copy my business name.

Anyway if Kniterella is a bit of a mouthful sure you can call me Ory here. On my FB page and Ravelry, other websites Iโ€™m kniwn as Kniterella.

There I go again totally Off Topic. Sorry all, I am prone to writing essays in emails, so Iโ€™ll have t stop being a motormouth on here. Lol
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Bevs Butternut & Butter bean soup (my own recipe)

Butternut squash
2 tables****s rapeseed oil
Bunch spring onions
8 baby new potatoes OR 2 medium potatoes
1 Jalapeรฑo
2 lemons
600ml vegetable stock (2 veggie oxo cubes)
Fresh Basil
Tin butter beans
Seasoning to taste

1. Wrap butternut squash in silver foil, and roast whole for one hour in oven.
2. Cut in half and scoop out soft flesh.
3. Add flesh to large pan on hob, of hot rapeseed oil.
4. Add chopped springies.
5. Add baby potatoes or chopped medium potatoes.
6. Stir in chopped deseeded Jalapeรฑo.
7. Add boiling veg stock, using 600ml boiling water and two veg oxo cubes.
8. Stir for twenty mins until veg softened.
9. Blend to soup consistency.
10. Top with cooked butter beans, fresh basil leaves, plus freshly squeezed lemon juice.
11. Season to taste.

Makes for a wonderfully hearty farty meal. Enjoy!
Userlevel 5
That is good to know, Iโ€™m not right good at cooking pulses' but I make a Mother of a Cilli Non Carne.

Quorn mince
1 red onion
Tin of kidney beans
Tin of chopped plum tomatoes
or fresh plum tomatoes or sndried tomatoes if healthy option
1 veggie Oxo cube or Vegan equiv
1 or 2 pints of filtered tap water or mineral water (this can be expensive)
1/2 tsp chilli powder or just a pinch

Chuck all in a sliw cooker or pan on hob, or microwave dish deep enough.
When cooked, add Quinoa, Couscous or cooked brown rice. Stir a bit.
Heat up again n enjoy. Nice with Seeded bread.

The Dietician told me to choose seeded bread rather than wholmeal bread, less carbs I think or lower GI carbs, dunno. But I luve the seeded bread in Morrisons. Their Bakery smells G O R R G E O U S!!! I found a rather nice Seeded Cranberry loaf, sliced as well in a basket, Date n Walnut liaf. I have a breadmaker, so I can make easy bread, instead if buying it. I canโ€™t find the scoop measure thingy. I used to make bread in it every other day, I mean experimental stuff

I have strange tastes. How about

lemon juice
half small banana
spelt toast slice

Mash together n pile onto Spelt bread or fave type of healthy bread.
Great for Breakfast. Fills me up all morning.
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No, that avocado mix on spelt is my kinda thing Kniterella ๐Ÿ†™; adore Morrisonโ€™s Spelt, Rye and wholegrain loaf. Asda also do their own sliced seeded loaf which is lovely ๐Ÿ†™.

Napolina just brought out tinned spelt, 60p a tin Asda, great for thickening soups at end. Great slow release carbs. As is quinoa of course. Most grains slow release๐Ÿ†™

Think I add fresh lemon juice to almost everything! 😉 Really love it.

I do avocado, lemon juice, dill, jalapeรฑo, and fresh ginger all blended with splash of bottled water.
Then spread mixture onto hot seeded or spelt toast.
Top with chopped radish and cottage cheese.
Sprinkle with walnuts.

Delicious! ๐Ÿ†™
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Monsoon hail here with sunny spells in between, third day running now that Iโ€™ve got bleeding saturated, so spent a cosy afternoon doing cosy cooking.

Sadly, canโ€™t claim this one to be my own, but itโ€™s had a few tweaks, and makes for a mean hearty African stew (veggie of course)..........



Basmati rice
Rapeseed Oil 30 ml
Spring Onions (bunch of 8 to 10)
Green pepper
2 carrots, chopped
4 celery sticks
2 green chillis or 2 Jalapeno
Fresh ginger, approx 5cm square
15g Garam Masala
250g baby vine cherry tomatoes
2 bayleaves
2 Veg Oxo cubes to make 600ml stock
1 large potato, chopped
400g Edamame beans
30g peanut butter
Bag of fresh coriander
Half bag of baby spinach
black pepper


Heat rapeseed oil in large pan.

Add chopped Springys, chopped green pepper, carrots and chopped celery and mix for 5 mins.

Add chopped chillis, finely chopped ginger, and Garam Masala to pan, and stir for 1 min.

Add baby tomatoes, halved. Put two bayleaves into your pan. Stir for three mins.

Make 600ml of boiling stock, and add to pan with chopped potato. Boil for 8 mins.

Add edamame soya beans (usually frozen from supermarkets) plus peanut butter.

Finely chop your fresh coriander and stir into pan with baby spinach leaves.

Add black pepper to taste.

Remove both bayleaves, and serve with cooked rice.

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Just made a mean Shakshuka ๐Ÿ‘.

A dish from the Middle East. Made it from scratch, huge success all round ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘ (well, thereโ€™s only me, but thatโ€™s irrelevant ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚)

Was very very tasty, blew my absolute head off ๐Ÿ—ฃ, mega mega spicy ๐Ÿ‘…๐Ÿ’ฅ๐Ÿ”ฅ, but really delicious!
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Not a recipe, but with winter getting closer, and the C word ๐ŸŽ„๐ŸŽ…๐Ÿคถ๐ŸŽ๐ŸŽ๐ŸŽ๐Ÿ›๐Ÿ›๐Ÿ›๐ŸŽ‰๐ŸŽ‰๐ŸŽˆ๐ŸŽˆ๐ŸŽˆno doubt in our faces very very soon, it seemed the right time to talk chestnuts ๐Ÿ™€๐Ÿ˜‚๐Ÿ‘.

So, itโ€™s really tedious trying to score the fresh ones with a cross IMO then cook in oven, and then try cracking them open, only to be disappointed with whatโ€™s left inside ๐Ÿ‘Ž๐Ÿ˜ณ๐Ÿคจ, soooooo my top tip today hee ๐Ÿ˜‚is buy vacuum packed!

Made by Merchant, sealed vacuum pack, ok quite expensive BUT can eat straight from pack, or heat up in oven, or stirfry, AND totally vegan ๐Ÿ™€๐Ÿ‘๐Ÿ‘. Soooooo delicious, soooooooo full of iron ๐Ÿ’ชand vitamin C, plus heaps of potassium. Really are a nutritious buy. Iโ€™m even eating straight from packet as an early breakfast, lark hour, before walk to work, and fill me up for the whole morning! ๐Ÿ˜ณ๐Ÿ‘๐Ÿ‘
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Know I posted this recipe back in July, and it really is a summer recipe, but I decided to make said Gazpacho for New Yearโ€™s Day luncheon. Absolutely gorgeous! ๐Ÿ‘ฉ*๐Ÿณ๐Ÿ˜‹

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No idea why my chef emoji has changed into a fried egg! Thereโ€™s no eggs in this! ๐Ÿคช
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Beautifully presented Bev - Could be a MATERCHEF 2019 contender ๐Ÿ˜œ๐Ÿ˜œ๐Ÿ˜œ๐Ÿ˜œ
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All of a sudden I am PECKISH ๐Ÿ‘๐Ÿ‘
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Thanks so much David โ˜บ๏ธโ˜บ๏ธโ˜บ๏ธ

Tonight was my Tuscany soup, sooooooo love this!