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Novel’s March Recipes

5 March 2021

Waving goodbye to the snowy, cold winter to welcome in March and its brighter sky’s!

The first sign of spring means a new exciting selection of seasonal produce with lots of fresh fruit and vegetables to choose from.

So, without further ado, here are Novel’s March recipes, full of flavour and colours to fill you up whilst providing lots of nutritional value!

Mixed Berry Oatmeal Muffins
Prep time: 10 minutes
Cook time: 15 minutes  

  • 2 cups quick-cooking oats
  • 3/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 1/4 cups milk (can use almond milk)
  • 2 medium bananas,mashed
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 Tbsp. honey
  • 1 Tbsp. melted coconut oil
  • 1 1/2 cups mixed berries, fresh or frozen
  • 1/4 cup walnuts,chopped

 

Preheat oven to 190 degrees C and in a medium bowl, mix together the oats, baking powder, cinnamon, and salt.

Whisk together the milk, honey, eggs, vanilla. Add the above mix in with the coconut oil and then add the mashed banana, blueberries, and nuts.

Spray 12 muffin tins with cooking spray. Distribute batter evenly into tins and bake for 17-20 minutes, or until the baked oatmeal is just starting to brown.

Let cool for at least 10-15 minutes before removing from pan and then serve. Refrigerate leftovers in a storage container for up to 5 days.

Charred Spring Onions & Teriyaki Tofu

Prep time: 5 minutes
Cook time: 25 minutes  

Easy and low in fat, this vegetarian dish is perfect for something quick and healthy.

  • 150g wholegrain rice
  • 50ml soy sauce
  • 2 tbsp mirin
  • ½ tsp grated ginger
  • 1 tsp honey
  • 350g firm tofu
  • 1 bunch spring onions, ends trimmed
  • 2 tsp sunflower oil
  • ½ tsp sesame seeds
  • 1 red chilli, sliced (optional)

 

Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened.

Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side).

Divide the rice between your plates, top with the tofu and spring onions, then drizzle over the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli!

Baked Green Eggs

Prep time: 5 minutes
Cook time: 10 minutes  

Five ingredient breakfast/brunch!

  • 100g baby spinach, roughly chopped
  • 4 tbsp fresh pesto
  • 100ml double cream
  • 1 tbsp finely grated gruyère (or vegetarian alternative)
  • 4 medium eggs

 

Heat oven to 180 degrees C. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes.

Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny – yum!

Carrot, Sweet Potato & Feta Fritters

Prep time: 30 minutes
Cook time: 10 minutes  

Easy go to snacks or side dishes!

  • 800g carrots
  • 2 large potatoes
  • 1 large onion
  • 600g sweet potatoes
  • 5 medium free-range eggs
  • 200g feta, crumbled
  • 6 tbsp wholemeal flour
  • 25g fresh coriander, chopped
  • 2 tbsp cumin seeds
  • 300ml vegetable oil
  • Green salad, lime wedges and yogurt to serve

 

Peel and grate the carrots, potatoes, onion and sweet potatoes.

In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat until mixed.

Combine the vegetables and mix and season well. Heat the oil in a wok or saucepan to 180 degrees C. Put a small handful of the mix in the pan and fry for 1-2 minutes, then turn and repeat until golden.

Serve with green salad and some dipping sauce – enjoy!

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