I love cauliflower, and I love capers, the husband doesn’t. So, on a mission to change his mind – and to cook roasted cauliflower which I’ve been wanting to cook for some time – I plumped for this spicy roasted cauliflower pasta with garlic breadcrumbs recipe in the hope that a little bit of spice might help to convert the cauli-hating hubby. Continue reading
A while ago I came across a wonderful site called A Pinch of Yum. It’s packed full of wonderful recipes for vegetarians and carnivores. The pictures are amazing, the ingredients are never anything too out of the ordinary and I’m yet to come across a recipe that doesn’t live up to expectations. Continue reading
When I spied this tasty looking dish in a modern way to cook, and noticed that it only takes 30 minutes to make, I was immediately sold. and suggested to the husband that I throw it together for dinner.
Initially the husband claimed he’d never had paneer before, until I reminded him of the numerous times he’d ordered sag paneer from the local Indian restaurant.
If you like spicy food, I dare you to try this super spicy black pepper tofu recipe from the very wonderful Yotam Ottolenghi. It involves an awful lot of chopping and a bit of bravery not to skimp on the ingredients, but it’s definitely worth it. 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 already have a favourite chilli recipe courtesy of the Low-GI Vegetarian Cookbook, but being a massive fan of Anna Jones’ a modern way to eat, I couldn’t resist having a ‘chilli-off’ to see whether I could be converted. While the low-GI Best Ever Chilli is packed full of the usual ingredients you’d expect to find in a veggie chilli recipe (lentils, kidney beans, pepper etc), Anna’s chilli heads down a very different route, bulking out the dish with a variety of grains, alongside puy lentils and haricot beans. The result, a much lighter, but equally filling bowl of loveliness. And if that’s not enough to tempt you to try this recipe, what about the fact that it uses not one, not two, but three different types of chilli in it? Oh, and it’s dead simple to make too. Continue reading
gas mark 5 