Today, we introduce you to our Recipe Ideas Week! We are thinking of doing one every month, what do you think?
We propose to you recipes that are tasty, easy-to-make, and affordable for breakfast, lunch, snacks and dinner; many of the food items and ingredients can be found in GOPI Supermarket.
We carefully choose recipes that are suitable for most palates (even the kids!), for the time of day, bearing in mind what is accessible here in Seychelles, and our climate, and you can still easily tweak them to your taste and dietary needs.
If you try any of them out, take a photo and tag us on Facebook and Instagram; we would love to see how your efforts turned out or how you customised the recipes.
Cinnamon & Blueberry French Toast
3 tbsp Honey
150g Frozen Blueberries
2 tbsp Gram Flour
2 tbsp Ground Almonds
2 tsp Cinnamon
1 tbsp Caster Sugar
1 tsp Vanilla Essence
6 slices Bread
Oil, for Frying
Icing Sugar, for Dusting
Gently heat honey and blueberries in a pan until the berries start to pop and release their juices; set aside in the pan.
Whisk flour, almonds, cinnamon, milk and vanilla together in a shallow bowl.
Heat a little oil in a frying pan; dip a slice of bread into the milk mixture and fry the bread on both sides until it browns and crisps at the edges.
Serve with blueberries, honey and fresh fruit on top; dust with icing sugar.
Chickpea Sandwich (Serves 2)
For the Salad:
1 Can Chickpeas, drained and rinsed
(we have both canned & dry chickpeas)
1/4 Cup Pickles, finely chopped
1/4 Cup Onion, finely chopped
2 tbsp Eggless Mayonnaise
2 1/2 tsp Mustard
1 1/2 tsp Apple Cider Vinegar
1/4 tsp Salt
1/8 tsp Turmeric
8-10 grinds Black Pepper
For the Sandwich (options):
Spinach (we have frozen spinach)
Mash chickpeas until most is smashed but there are still some whole chickpeas left.
Add pickles, onion, eggless mayonnaise, mustard, vinegar, salt, dill, turmeric & black pepper; mix well.
Serve on bread with accompanying vegetables of choice.
Tropical Cashew No-Bake Snack Bars (Yields 10 Bars)
For the Bars:
1 1/4 cup dried fruit (we have raisins & dates)
1 cup raw cashews (we also have plenty of these)
1/3 cup pumpkin seeds
1/2 cup shredded coconut
1/4 cup nut butter of choice
1 tsp vanilla essence
Parchment paper (8x8inch)
For the Frosting/Coconut Icing:
1/2 cup coconut oil
1 tbsp honey
For the Bars:
Line an 8×8 inch square pan with parchment paper; set aside.
In a blender or food processor, blend 1 1/4 cup dry fruit, 1 cup cashews, 1/3 cup pumpkin seeds, 1/2 cup coconut oil.
Add 1/4 cup nut butter, vanilla, and blend again until batter is combined and starting to stick together.
Press batter into 8×8 pan.
For the Frosting/Icing:
Blend 1 tbsp lime juice, 1-2 tbsp honey, and coconut oil until smooth; spread over bars.
Place in fridge to chill for 30 minutes.
Remove from fridge and slice into squares.
Drizzle honey on top; sprinkle some shredded coconut; add a slice of lime on top of each bar.
Keep bars in fridge.
Coconut-Apple-Ginger Dal (Serves 4)
2 tbsp Coconut Oil
¼ tsp Cayenne Pepper
¼ tsp Ground Cumin
¼ tsp Ground Turmeric
½ Onion, finely chopped
2 Garlic Cloves, finely chopped
1 3" piece Ginger, peeled, finely chopped
1 large Apple (unpeeled), grated on large holes of box grater
1½ cups Red Lentils
1 can Coconut Milk
2 tbsp. fresh Lime Juice
Salt & Pepper
Plain Yogurt, Cilantro Leaves, and Coconut Flakes (for serving)
Heat oil in a large pot over medium-high heat; cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute.
Add onion, garlic, and ginger; cook, stirring, until softened, about 3 minutes.
Add apple and lentils and stir to coat.
Stir in coconut milk and 2½ cups water and bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes.
Add lime juice and season with salt and pepper.
Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.
References & Photo Sources: BBCgoodfood; VanillaAndBean; Cotter Crunch; Bon Appetit