I have been wanting this salad for weeks, I finally spotted some figs at Waitrose last week and went for it…

Not a recipe more of a shopping list type post…

You need;
A slice of tasty bread, I used sourdough, drizzled with olive oil and baked for 10 minutes at a low heat
A good large slice of goats cheese, again backed at a low heat for 5 minutes
Figs, 1 per person, baked, you guessed it, on a low heat for 5-10 minutes
Salad leaves, I like baby leaves.

Plus great olive oil and honey, seat salt and black pepper. I also added some plus tomatoes.

That’s it… so great, the gooey cheese and warm figs with the sweet honey is just a classic combination I love.

It’s also great with blue cheese.

Chilli Basil Chicken

September 23, 2011

This is a go-to dinner in our house, one of the Husband’s specialities and it is so simple, delicious and healthy that I couldn’t keep it from you any longer.

You need, for two;
big bunch fresh basil
2-3 red chillies (or as much heat as you like)
2 chicken breasts, chopped into bite size chunks
1 large onion
2 garlic cloves
soy sauce

I use a large frying pan or wok

1. Fry off the onion and garlic for 3-5 minutes until caramelising, then add the chilli and soy sauce to taste.

2. Add the chicken and brown off then keep stirring around until cooked through

3. Add the basil.

That is it, then serve!

You can add and change this meal to your taste, I know the Husband is constantly improving it and tweaks it every time we eat.

We normally serve this with some brown rice.

So virtuous!

P.S how pretty is our serving bowl! A wedding present from my Mama.

This is my go-to lunch right now, so easy, fresh and tasty hot and cold.

You need; (by cup I mean literally I used a mug not the american measurement)
2 cups orzo pasta (This was enough for 4 lunches)
6 baby corn
10 asparagus spears
1 cup peas
1 bunch of coriander
1 lemon; zest and juice
seat salt and black pepper

So just cook your pasta, 4-5 minutes should do it, then blanch your peas and asparagus, then chop the asparagus and baby corn into bite size chunks and mix all the ingredients together.
Chop the coriander and mix in then add lots of salt and pepper, and zest the lemon before adding the juice, mix it all up again.

Serve with a big dollop of creme fraiche and more black pepper.

This fills me up and gives me enough energy for exercise. Its the best!

Springtime Pasta

May 24, 2011

 So once again I disappeared from full as an egg, and this time I have an even better excuse than last time, if you know me or follow me on twitter this will not be news to you but I got engaged last week (yay!) see here and here for stories.

We have decided to get married before we go travelling so we had a very busy week of organising, but the majority is done now (yep, really!) and I am going to try harder!

I did manage to cook something though, a quick dinner of pasta with lots of green. This is for two, it’s a simple dish that you can adapt for more people or play about with the ingredients. I have called it Springtime Pasta purely because it has asparagus in it!

You need; per person
3 balls tagliatelle 
couple spoonfuls half fat creme fraiche
a good handful of rocket
sprinkle of toasted pine nuts
1-2 slices prosciutto
4-5 spears asparagus

Like I said so so simple, I also added some lemon zest and juice and lots of black pepper, you don’t need to cook anything expect the pasta and asparagus and then just chuck it all together.

It takes minutes and is good for you (even better if you use wholemeal pasta) and tasty because of the naughties!

Another recipe from 101 Cookbooks Heidi once again thank you for a lovely dinner!

It’s August and so the markets are still full of courgette, I managed to grab some yellow and green this week to make a colourful spaghetti dish…

You need;
2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots, thinly sliced
fine grain sea salt
2 medium courgette, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup sliced almonds

First boil a pan of salted water and add whole-wheat spaghetti and cook for 6-7 for al dente, more if you like it soggy!

In your largest skillet heat the oil over medium-high heat.
Stir in the garlic and cook until it starts to take on a hint of color.
Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple of minutes.

Add the courgette, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits.
Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the courgette browns – ten minutes or so.

Remove from heat and fold in the dill and almonds before serving.
Taste, and adjust the seasoning if necessary.

I then chucked it all together in a large mixing bowl to stir everything through and divided into bowls before adding a big scoop of very soft goats cheese.

You could also try this with other herbs, I think basil or mint would be great.

The original recipe is here