THE WEEKEND MUNCHIES ARE SORTED.

The last couple of weeks have been full on with work. Last night I worked into the evening getting everything done so that I can relax throughout the weekend. I can feel the season changing from late summer to early autumn, day by day the leaves are turning from green to yellow and the bite in the air is a refreshing change to the lovely hot summer we had in Germany. I love this time of year when the jumpers come out and I want to curl up, read a book and eat comfort food. This is my perfect time of year where it’s cooler and cozy but not unbearably cold. There’s been a pile of beetroots sitting in the kitchen which I haven’t been in the mood to juice as I’d intended. Feeling creative I decided to put together a quick, simple and healthy meal using ingredients from the kitchen.

I started by roughly chopping and then parboiling the beets before discarding 80% of the water and then adding tin tomatoes, a jar of mixed beans, a beef stock cube and a couple of bay leaves. In a hot frying pan I added a splash of rapeseed oil then some chopped red onion and garlic. Turning down the heat to let them gently fry for about 10 minutes I then mixed the garlic and red onion with the beets and beans adding salt, pepper and hot chilli sauce. Putting a lid on the pan I left to gently simmer for about 25 minutes. Rice seemed like the perfect sick kick which worked out well as there was loads in the cupboard.

This tasty meal is healthy and super cheap to make. It’s can be warmed up and eaten throughout the weekend which means I don’t have to cook or spend money on a pizza. Next time I’d like to try adding mushrooms and red wine. It can even become vegan by replacing the beef stock with vegetable stock.

Ingredient ratio’s;

  • 4 large beets
  • 2 tins of tomatoes
  • 1 jar of mixed beans
  • a handful of cherry tomatoes
  • 2 chopped cloves of garlic
  • 1 large red onion
  • 1 stock cube

Leave a comment if you have any questions of tweet me.