With the warmer weather making an appearance last week, I decided that I needed to add a couple of more seasonal recipes to my reportoire. So, without further ado, I’d like to introduce you to High Fearnley-Whittingstall’s summer veg stir-fry from his Veg Every Day book. It’s quick, simple – and with a hit of mint – refreshingly tasty too. Hugh suggests using a mixture of mangetout, peas and courgette, but I decided to free-style a little bit and used brocolli, sugar snaps, asparagus, peas, spinach and courgette, and it worked rather well – even if I do say so myself! Continue reading
In need of a restorative food hug while suffering from an annoying bout of ‘summer’ flu, I cooked up a big vat of Anna Jones’ Black dhal from her fabulous book a modern way to eat.
Although it’s called black dhal, the finished dish is actually a chocolaty brown colour, however, the uncooked black lentils are little white gems with a black husk. I’d never come across black lentils (also known as urad dhal or black gram), and thought that I’d struggle to find them. Luckily, I have a very handy International Supermarket on my high street, which as its’ name suggests, sells a wealth of international produce. If you can’t find what you need in here, you won’t find it anywhere. Having hunted the ‘grains pulses wall’ (yes, you heard right, there is a wall of grains and pulses), I came across Urid Dal. Not sure whether I’d found what I needed, I bought it anyway, and with the help of Google discovered it was just what I needed. Hoorah. Continue reading
This carrot fritters with halloumi recipe, from Alice Hart’s Vegetarian, is one of my favourite ‘show-off’ lunches. It looks great, and your diners tend to think that you’ve slaved in the kitchen for hours to create such a masterpiece – hence why I call it a ‘show-off’ lunch. However, they couldn’t be further from the truth. Minus the chilling time, you can have a dish to wow your pals within about 30 minutes.
The fritters are a simple and relatively cheap combo of grated carrot, halloumi, sliced spring onions, chopped coriander, coriander seeds, a bit of flour and a couple of eggs to bind the mixture together. It’s all a bit sloppy, but firms up in the fridge when left to cool for 30 minutes or so. I usually make the fritter mixture way in advance, shape them and leave them to chill until I’m ready for them – which could be anything up to a couple of hours. But, that’s a bit excessive. Continue reading
The first time I discovered yoghurt cake was in a chalet, half way up a mountain in France on a skiing holiday. It’s something to do with the yoghurt acting as a stabliser when cooking at altitude. But enough of that, I happened across this particular recipe for bluberry and yoghurt – cake courtesy of katielovescooking.com – by chance (it’s Katie’s take on a recipe by Ruby Tandoh (her off The Great British Bake Off), and thought I’d give it a go. Continue reading
I always used to say that when I had a child, he or she, would eat the same as the husband and I. Fast-forward two-and-a-bit years and having tired of throwing away food that has barely been looked at let alone tasted, I spend my evenings making not one, but two meals. One for us and one for the toddler. Except, that is, when it comes to a good old spaghetti Bolognese. Continue reading
Summer’s on its way, so it feels only fitting to turn to one of my favourite warm-weather suppers to finish the day off, Jamie Oliver’s Crispy Salmon from his 30 minute meals book. Why do I love this recipe? For a start it’s super quick to make and has been a crowd pleaser every time I’ve cooked it. Then there’s the wonderful smell of the fresh herbs and citrus tones that fill the air as you’re knocking together the jazzed-up rice, courgette salad and guacamole. And finally, it’s packed full of chilli, which I’m a bit partial too. What’s not to like, unless you’re not a fan of fish, of course. Continue reading
I made gnocchi and it turned out rather well. I’m not really a fan of the fluffy pillows of potato. Every time I’ve eaten it before it’s left me a little under-whelmed and wishing I’d ordered something else. However, the husband is a fan, so I thought I’d give it a go.
With the idea that pan-fried gnocchi might make it more appealing to me, I plumped for this crispy gnocchi with olives and sun-dried tomatoes recipe from Delicious. Continue reading