Welcome to the M. Haven

I am one of those people who gains satisfaction from spending time in the kitchen and whisking out delicious simple meals. I call the kitchen the M. Haven or Mineah’s freeing sanctuary and I find it more enjoyable than doing most things. I usually try to spend at least 45 minutes in the M. Have daily, and this is my relaxation time. Sadly, for the past few weeks I have been extremely busy with school work and I have not been able to distress and enjoy my long hours in the kitchen. However, with all the stress that was surrounding me it became apparent that I was in dire need of some M. haven time, so I started making simple 40 minute meals that will not be time consuming and still allow me to get in some leisure activity to balance out my day. I thought I would post 3 of these scrumptious recipes for you guys to try out at home. I hope that you guys enjoy them, and try not to get as addicted to them as I did!!!

 Succulent mouth-watering meatballs

Ingredients

•      Lean or ground beef mince
•          3 grated carrots
•          1 finely chopped or grated carrots
•          ½ block of beef stock cube
•          Worstershire sauce
•          Vegetable and potato spice to taste
•          1 tbsp. peanut butter
•          1 tbsp. pesto
•          2 egg whites
•          Salt and pepper

Method

1.        In a large bowl mix and your ingredients
2.        Use a spoon to shape 18 meatballs
3. Place the shaped raw meatballs in a pan and gently cook.

  Basic savoury vegetable rice

Ingredient

 1 finely chopped onion
½ finely chopped green pepper
 Ginger & Garlic
1 cube Beef stock
  3 cups Brown rice
1 cup mixed vegetable
Salt and pepper
500g Mushroom
1 glug oil

Method

-Boil your brown rice until it is cooked.

-In a separate pan/pot heat a spoon of oil and fry onion, pepper and garlic until soft.

-Add all the remaining ingredients, except peas. Simmer for 15-20 minutes or until rice is tender and liquid has been absorbed.

-Add peas and mixed vegetables last and allow to reheat.

-Season and serve.

Lemon drizzle cake

Ingredients For the sponge

225 g butter (room temperature)
225g (8oz) caster sugar

·         275g self-raising flour

·         1 tsp baking powder

·         4 large eggs

·         4 tbsp. milk

·         Grated zest of 2 lemons

For the glaze

•          Juice of 2 lemons
•          175g sugar

Method

1.         Preheat the oven to 180 degrees
2.         Mix all your wet ingredients in bowl, butter, 4 eggs, milk and the lemon zest.
3.         Mix all your dry ingredients in a large bowl, sugar, flour and baking powder.
4.      .  Beat with an electric mixer for 1–2 minutes, or with a wooden spoon for a little longer, until smooth.
5.      . Pour/turn the cake mixture out into a baking dish and use a spatula to smooth and scrape up all the mixture around the sides of the bowl.
6.    Place the mixture into the oven for 30-40 minutes and remove the cake when it feels springy and done.
7. Make the glaze: mix the lemon juice with the sugar and spoon over the warm cake. Leave to cool, then cut into 16 rectangular slices.