Watercress, leek and potato Soup. 

Watercress, leek and potato Soup. 


Mmmmmmmmmmm….it’s winter! This must be one of my favorite flavor combinations as far as soup goes! It’s creamy, filling and so tasty. The watercress also gives it a peppery tang. 

It’s a one pot wonder and in under an hour, you have a really tasty dish!

Watercress, leek and potato soup

  • Servings: 4-6
  • Difficulty: easy peasy
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Ingredients 

50g of butter

100g of watercress

800g of washed and cut leeks

6 medium potatoes (about 1kg) peeled and cut into discs

2L of good quality vegetable stock
Salt and pepper

Method

In a pot, add the butter and leave to melt, wait until it starts to foam, add your leeks and watercress. Sauté slightly.

Now add your potatoes and give it a big stir. Allow it to sauté and keep stirring it to avoid it sticking to the base of the pot.

Add your stock and bring it up to the boil.

I then turn it down to a simmer, and in about 30 minutes your potatoes will be soft enough to blend the entire mix.

Add to a blender in batches and blend until smooth. I season with pink Himalayan salt and fresh black pepper.

A little tip to keep soups interesting is adding a pesto drizzle instead of cream when you serve it.

I made a quick sundried tomato and pea pesto to serve with this soup.

The base for pesto is always the same

  • Olive oil 
  • Parmesan 
  • Pine nuts (or blanched almonds) 
  • Garlic
  • A herb of choice, and 
  • Seasoning 

I find that you don’t need to use herbs, as pulses, like peas and edamame work really well in place of them. Sundried tomatoes take on an almost “meaty” texture, so it tricks your mind into thinking that the soup might be meat based!

Bon appetite ❤️🍴

Spinach Wraps 

Spinach Wraps 

Who doesn’t love a good wrap. Either filled, or toasted for a dip, or even topped with cheese in the oven? 

I’ve tried so many of these recipes, and this is by far the best one. I found others to have to much spinach, some didn’t have enough flour, others were really tacky and didn’t seem to actually want to hold their shapes….get what I mean. Annnnnnyyyyyyyyyyyway!!!!!!

This recipe takes some time, but it’s worth it, the wraps are light, so nutritious and so yummy!

Spinach Wraps

  • Servings: 8 wraps
  • Difficulty: Relatively easy
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Ingredients 

2 cups of gluten free flour

1 cup of whole wheat flour

2 tsp baking powder

1 heaped teaspoon of salt

1 cup of blached baby spinach (that you have ringed out competely in a clean dish cloth, to get rid of all the excess water)

5 TBSP of coconut oil

2/3 cup of water

Combine the flour, baking powder, salt and spinach on a food processor. Pulse thoroughly to finely chop the spinach.

Add your coconut oil, and pulse the mixture until it’s resembles bread crumbs. With the processor running, add the water in a slow stream, until it starts to combine.
I picked up that you don’t need more water, the dough is stunningly moist, and if you take some into your hand, you will notice that it forms a ball easily.


Transfer onto a floured surface and knead for about 2 minutes.

Divide into eight equal pieces.


Cut and then shape into balls.

Cover with a clean dishcloth and leave to rest for 10 minutes.

Heat your pan.

Working with one ball at a time, while keeping the others covered, roll them out into circles, about 30 centimeters in diameter,


Carefully transfer the rolled wrap to your heated skillet, and cook each side for about 10-20 seconds, do not over cook as the wraps will then become stiff.

Immediately transfer the cooked wraps to a plate and cover with a damp kitchen towel. Repeat with the remaining dough balls. Lowering the heat as to prevent burning.

Just stack each cooked wrap onto the previous one. This will help keep them soft.

You can store them in the fridge, wrapped in plastic, but they generally won’t last that long.

The best is to have all your ingredients toll them ready and serve as they come out of the skillet, let everyone fill their own wraps as the like. It becomes a fun filled dinner or lunch!

❤️🍴


Leaning tower of patties 

Leaning tower of patties 

Aaaaaaaahhh man. I’ve been on a bit of a “I need to leave my technogical devices alone” break. But in saying that, I missed my little blog. Anyway! Back to business. 

These are awesome, yummy, taste amazing and are so filling that one with all the trimmings was enough for me!

The recipe is quick and easy and will work great for vegetarians, meat free Monday situations or just as a side to a meat dish, because we all love creative side dishes!!!!! Also, high in protein and low in carbs, they kick ass for part of a training/eating plan.

Portabella Mushroom Patties

  • Servings: 6-8 100g patties
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Ingredients 

2 cups of portabella mushrooms (just heads, chopped)

2 cups of cooked cannellini beans or cooked black beans

1 cup of minced broccoli

60g of chopped red onion

3 XL eggs beaten

1 cup of gluten free bread crumbs or Panko crumbs

2 TBSP of minched garlic

1 tsp of salt

1 tsp of pepper

3/4 cup of grated Parmesan (vegetarian friendly)

Method 

Add all ingredients into a big bowl.

Mix!

Simple.

Set aside while you heat 2 TBSP olive oil in a pan. Shape the mix in your hands (I used a half cup measure for each pattie) and gently place into the heated oil. The patties crisp up so deliciously that eating them straight from the pan needs to be put on hold.

I served mine with a sundried tomato aioli and a micro green and cucumber salad. But you can stretch your imagination and serve them anyway you like.

The mushrooms give this recipe a “meaty” texture and the beans make it ridiculously creamy and soft inside while its golden and crispy on the outside!

So yummmmmmmm!

❤️🍴

keeeeeenwaaaaaa = quinoa 

keeeeeenwaaaaaa = quinoa 



An ancient grain….high in protein and lacks gluten, they also contain essential amino acids like lysine and good quantities of calcium, phosphorus and iron. 

This recipe makes some yummy quinoa patties, that can be served with a side salad, or even as a side to a roast chicken or lamb dish. 

Ingredients 

1/2 cup of your favorite vegetables – grated or chopped. I used carrots, peas and corn 

1/2 onion 

2 cloves of garlic 

3 large eggs 

2 and 1/2 cups of cooked quinoa 

Salt and pepper to season 

Zest of half a lemon

1/2 cup of gluten free bread crumbs 

1/2 cup of gluten free flour 

1/2 cup of vegetarian Parmesan grated 

1 TBSP of coconut oil 

Method 

Heat the tablespoon of coconut oil in a pan, add the onions and garlic. Fry until golden, now add your vegetables and fry until al dente. 

Add all the remaining ingredients into a bowl, besides the gluten free flour, reserve this for later. To this, add the cooked vegetable mix and combine.  

Leave the mix to sit for about 10 minutes. The bread crumbs will soak up any excess moisture. If you find that the mix is still to wet to shape (this depends on the amount of egg, and even though all large eggs have the same amount of liquid, they vary), add the flour. 

Place your pan on a medium flame/heat and spray & cook the surface. Shape patties and place them onto the hot pan. Allow to seal and brown before you flip. I would give them about 4 minutes on each side. Lower the heat if need be! 



Serve these straight out of the pan, or store them in the fridge once cooked and munch of them with the snack craving attacks.  

❤️🍴

Finding inspiration 

Finding inspiration 

As a chef, I am always drawing inspiration from other blogs, recipe books, Pinterest or Instagram.

Today, two of my new favorite recipes come from two different sources. 

Chris from @talesofakitchen on Instagram makes raw and cooked foods that are vegan, dairy free, processed sugar free and as she puts it “full of awesome” – her website talesofakitchen.com , is filled with loads of amazing recipes that are quick and easy and pack a major nutritional punch! I made her “Grown up dark chocolate quinoa cookies” today (top photo), they are ridiculously easy and filled with awesome ingredients. 

The second source, Natasha Corrett. 

If you know my blog, you have probably noticed that I have used or adapted her recipes before, and they have yet to disappoint. 

I made her broccoli and lentil burger patties, but I added tofu to my recipe for that extra bit of protein power! (Pictured below) 



Grown up dark chocolate quinoa cookies 

1 cup of quinoa flakes 

1/3 cup ground linseed (I actually used the whole seed as I couldn’t  find ground) 

1/3 cup crushed almonds 

1 banana, mashed 

3 TBSP cacao nibs 

1 tsp cinnamon 

2 TBSP of honey, maple syrup or a sweetener of your choice 

1. Preheat oven to 170C and line a tray with baking paper 

2. Combine all ingredients in a bowl until you get a sticky dough. 

3. Roll into balls (I got 12) 

4. Bake them for about 20 minutes or until golden brown. 

DONE! 

❤️🍴 

instagram.com/foodbyjill

What’s for lunch?

What’s for lunch?



One of the family members I work for is a vegetarian. She’s been one since birth.

So as a chef, this pushes me to major limits. 

I need to be inventive without being repetitive and still make something that will appeal to her when she sits down to eat. 

I experiment  with loads of alternate proteins and have really tried to be more open minded and not just give her tomato pasta. 

I have also noted (with some of her venting) that loads of restaurants and establishments are still very limited to what they offer on their menus for vegetarians. 

It’s standard – tomato, pasta, stir fry, gnocchi. If all else fails, you can order a salad, which is also very limited in options. 

I think, if I go out, I can be a fussy eater and no one will bat an eyelid because I’m a “meat eater” and I asked for medium rare and you gave me medium. But why do vegetarians have such bad reps? 

❤️🍴

Picture – quinoa, fresh kale, carrots, cucumber, olives, tomatoes, portabellini mushrooms and my all time favourite kale pesto.