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Foodie things Product Review Recipes

Banishing the weekday blues with Primula*: fully-loaded potatoes

It has been seriously dull and rainy recently. I’m currently looking outside and everything just looks so grey. Raindrops are trickling down the windows,the trees are dancing about in the wind, and I’m still too cold to leave the heating off.

It was pretty much the same yesterday, so I decided to inject a bit of colour and deliciousness into my day with Primula Light. If you’ve read any of my other recipe posts, you’ll know I’m a sucker for Primula. I mean it’s just so easy to add a creamy, cheesy kick to meals and snacks without having to spend ages grating blocks of cheese. And believe me, my grating skills are almost non-existent (thanks, hemi!). So to kick start this drizzly year, I was asked if I fancied trying to incorporate Primula Light into my meals, and yesterday was the perfect day to showcase one of my favourite, easy lunches.

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Bright, colourful, and delicious enough to blow the cobwebs away: my Mexican-style bean salsa stuffed sweet potatoes. Yes, it’s a mouthful; but one you’ll be oh-so happy about.

You will need:

A tube of Primula Light cheese

Four large baking potatoes or sweet potatoes (I used a fancy purple one to make my meal even brighter)

A tin of your favourite beans (I used black beans, but kidney beans or cannellini beans would also be yummy)

A tin of sweetcorn

A punnet of small tomatoes, roughly chopped (I used baby plum here)

One red onion, chopped

One lime, squeezed

One mild chilli, chopped

Handful of shredded mint leaves

Salt and pepper to taste

Paprika to sprinkle

Method:

1. Cook the potatoes. I cheated slightly here: I pricked each with a fork, and cooked them on high in a microwave for ten mins to give them a head start. I then popped them into a preheated over at 190 degrees until their skins were crisp and their insides fluffy. Be sure to lightly oil some foil before placing them on top: sweet potatoes in particular have a habit of caramelising and completely  sticking to baking trays!

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Just look at the colour of this! No filter needed…

2. Whilst my potatoes were cooking, I  mixed together the drained beans, drained sweetcorn, chopped tomato and onions and shredded mint. I then squeezed over the juice of one lime, added the chilli and stirred. Then just season to taste and set aside.

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A delicious mix of ingredients that are nutritious and tasty. This would be great stirred into couscous, or on a salad

3. Next, you’ll want to prepare your potatoes. When cool enough to touch, cut you potatoes in half and fluff up the insides with a fork in order to leave enough space for the salsa filling.

4. Stuff as much filling into each potato as possible (you’ll want to: it’s yummy!). When stuffed, place back into the oven until the filling is cooked through.

5. Finally, drizzle some Primula Light cheese over each stuffed potato, and sprinkle that with paprika. Serve as it is for a lunch, or with a lightly dressed salad for something more substantial.

Just perfect: gooey, oozing with flavour, and deliciously bright. What’s not to love?

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That’s it! It’s really that easy to create something delicious, satisfying and nutritious for a weekday lunch or dinner. I’m going to make several of these to take into work for lunch, as I know they’ll keep me fuelled for the day. What do you think? Do you fancy giving this easy recipe a go?

Hope your week is off to a flying start; look after yourself, whatever you’re doing.

Heather x

 

 

Categories
Foodie things Recipes

Primula Snack Hacks: stuffed jalapenos*

Hello! It has been a while since I posted a recipe on here so today I thought I’d share with you one of my ‘snack hacks’! The lovely Holly at Primula asked whether I’d be interested in creating some snacks using deliciously squeezy Primula cheese, and hopefully you’ll enjoy making these as much as I did! These aren’t suitable if you’re not a fan of spice, so in that case stay tuned to see something a little more tame next week!

You will need:

An assortment of mixed chillies (fresh jalapeno peppers are best if you can get hold of them!)
Half a tube of Primula Light Cheese/Primula original…whichever you prefer!
Breadcrumbs or something similar (I used matzo meal which is very similar in consistency)
Any additions to your filling; chopped crispy bacon, finely diced spring onions, fresh parsley…the more creative the better!
Salt and pepper to season

Method:
1. Prepare your chillies! It’s a great idea to wear some disposable rubber gloves for this and avoid rubbing your eyes at all costs! I sliced mine into halves, keeping the stalk on when possible. I then scraped out the seeds and membrane of each half.

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Set aside once prepared.

2. Prepare your Primula filling. For these I stuffed half with plain Primula and half with Primula mixed with finely chopped crispy bacon. If you’re mixing ingredients into the Primula, now is the time to do it! Season to taste.

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Once the filling is prepared, carefully spoon into the chilli halves.

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Once filled, prepare your breadcrumb topping. You can again season this to taste if you’d prefer; parmesan, grated lemon zest and some dried herbs would make great additions. Place the breadcrumb/matzo mixture into a bowl.

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3. Carefully coat the Primula filling with the breadcrumb mixture. I found it easier to dip the chillies Primula side down into the mixture, which ensures even coverage. Once breadcrumbed, place onto a baking dish sprayed with vegetable oil.

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It also helps to spray/drizzle some oil over the top of the chillies. Once prepared, place into an oven heated to gas 7/220 Celsius for around 25 minutes. They should be piping hot and golden when cooked.

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That’s it! They really are very simple to make. I finished the dish with some chopped fresh parsley. Be careful when you bite into them as the filling will be hot! They can also be enjoyed cold if you’d prefer.

We really enjoyed them, and I think they’d be great for a film night with a few drinks.

Do you think you’d be making my Primula Snack Hack? Let me know if you give it a go; I’d love to see pictures!

Heather x