July 30, 2012
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…
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.
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
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.
P.S how pretty is our serving bowl! A wedding present from my Mama.
July 13, 2011
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!
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!
August 6, 2010
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…
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
July 19, 2010
This week I had yet another food gift from a friend at work, yellow courgettes, I just love colourful food…
I then saw a recipe although I cannot remember where (a newspaper supplement, I cannot be more specific sorry!) which I wanted to try, luckily it’s a simple idea so I managed to recreate something like it…
Griddled Courgettes with mint and goats cheese on toast, yummy…
2 smallish courgettes, sliced as thinly as you possibly can
75 g soft goats cheese
6-7 fresh mint leaves
sea salt and cracked black pepper
some nice bread (I used a plain ciabatta)
1. Drizzle your bread with olive oil and bake in the oven for 5-10 minutes
2. At the same time griddle your courgette slices on a very hot griddle pan until you get the nice grill markings, making sure to salt them first
3. Once baked I also griddled the bread, for that grilled look but there is no need
4. Arrange the courgettes on the toast, crumble the goats cheese on with the mint leaves, and finally drizzle with olive oil and lots of black pepper
As you can see I also made a tomato bruschetta, for this I literally just roasted about 15 baby plum tomatoes in the oven at the same time as I baked the bread then tossed with some torn basil leaves, chopped garlic, salt and pepper.
Another 10 minute dinner, with thanks to Nicola for the Courgettes!
July 1, 2010
I am working quite hard at the gym at the moment and am ravenous when I get home but need to stay healthy or I would be un-doing all my good work… so this was a compromise between ‘I need more than a salad’ and staying healthy…
I literally chucked remains of the fridge on some chicken, left for 10 minutes (as I say… starving, no patience) but I suggest you leave to marinade longer and the wrapped it up in a parcel…
Baked it in the oven for about 15 minutes and served with the standard sweet potato chips (do a search for the recipe, it’s on here a lot) and some steamed asparagus… Perfect!
So I used;
2 red chillies
bunch spring onions
half bunch coriander
zest and juice of 1 lemon
zest of 1 lime
sea salt and lots of black pepper
I also mixed up some lemon and lime zest and juice with some creme fraiche to serve