Shiitake Miso Noodle Bowl

Recipe: Shiitake Miso Noodle Bowl

20 Min Meals | Vegetarian & VeganHere’s a super-speedy weeknight supper for one, a deeply savoury miso broth, with udon noodles, pak choi, spring onions and shiitake mushrooms.  I can’t claim to be part of the recent ‘clean eating’ movement, but I do find that clean is a really good description for food like this…. clear broth, a zing of ginger and lemon, bright green pak choi – this just has to be good for you, as well as deliciously filling. Continue reading “Recipe: Shiitake Miso Noodle Bowl”

Kale & Squash Pearl Barley Risotto

Recipe: Kale & Squash Pearl Barley Risotto (an Optimum ThermoCook recipe)

This Kale & Squash Pearl Barley Risotto is proper winter-warmer comfort food…. not refined restaurant-food by any stretch, but simple and hearty home-cooked grub that will fill you up and warm you through on a chilly evening.  Be warned that pearl barley doubles in size during cooking, so what looks like a measly saucepan of ingredients becomes huge portions + leftovers for lunch in the blink of an eye.

My main reason for cooking this today was to do yet another road-test of my newest swoon-worthy kitchen gadget that has very quickly become my first port of call for pretty much every kitchen task…. the Optimum ThermoCook Professional Cooking Assistant.  Continue reading “Recipe: Kale & Squash Pearl Barley Risotto (an Optimum ThermoCook recipe)”

Beetroot & Chilli Ketchup

Recipe: Beetroot & Chilli Ketchup

Deciding what to dunk one’s chips into is a very serious and frequent topic of discussion in our house.  Ketchup? Mayo? Mushy peas? Curry sauce? I’m a bit of a ketchup fiend myself, and if its got a kick of chilli to it, all the better. Here’s something a little bit different, slightly spicy, vibrantly purple and a little bit awesome –  beetroot & chilli ketchup.  Perfect for slathering on your favourite veggie burger, to accompany a veggie ‘full english’, or indeed for dunking those chips in.

I’ve been experimenting with ketchup-making for a while, starting with a tomato mountain from our allotment a few years ago, and branching out into other additions, (apple, various herbs and spices, red wine, a courgette or two, or any other vegetables I had lying around…!).

But this is definitely one of my favourites – particularly as a winter ketchup, and would make such a lovely homemade gift, (if you can bear to give any away once you’ve tried it). Continue reading “Recipe: Beetroot & Chilli Ketchup”

Pistachio & Cranberry Biscotti

Recipe: Pistachio & Cranberry Biscotti

When I posted my (ludicrously early)  Figgy Christmas Chutney recipe back in October, I promised lots more ideas for homemade, edible Christmas gifts over the next few weeks.  So here’s number two… some deliciously festive Pistachio & Cranberry Biscotti, dipped in white chocolate.

Biscotti are supposed to be dunked—traditionally in Vin Santo—but I love mine with a nice cup of tea, or even better at this time of year, a glass of mulled wine!

Continue reading “Recipe: Pistachio & Cranberry Biscotti”

Vegetarian Party Nibbles & Canapés

45 Recipes for Vegetarian Party Nibbles & Canapés you need to know about

As a vegetarian, I’ve often found myself in the situation where I’m ravenously hungry at a drinks reception, but all the canapés coming past involve smoked salmon or prosciutto, or other meaty treats.  A very first-world problem, I know, but there you go!

So, as party season approaches, I thought a quick roundup of ideas for vegetarian party nibbles & canapés  would be a good idea.  Some are from friends’ blogs, Continue reading “45 Recipes for Vegetarian Party Nibbles & Canapés you need to know about”

Chipotle-Chocolate Beany Burritos

Recipe: Chipotle-Chocolate Beany Burritos

This is a sponsored post

I love cooking ‘from scratch’ and try to do it as much as possible for all sorts of reasons, but in today’s hectic world most of us are on the lookout for time-saving opportunities. I have no shame at all in using shortcuts, ‘cheat’ ingredients and ready-made elements to a home cooked dish, to make feeding the family as quick and simple as possible whilst keeping dinners both nutritious and delicious.

Veetee rice is one of those shortcuts that I use a lot, simply because it tastes great, is so simple to pop in the microwave, and there’s no washing up or stressing about sticky, overcooked rice, (which happens to me all too often!).  There are all sorts of flavours to accompany different veggie dishes Continue reading “Recipe: Chipotle-Chocolate Beany Burritos”

October in Review

A Month in Review: October (+ Riverford Recipe Box Giveaway RRP £40!)

Organic recipe boxes, ‘flexitarian’ recipe books, a cookery evening using Spanish olives. Earl Grey tea, polenta, maple water, roasted garlic hummus, take-away sandwiches, and more….

October has been busy, autumnal, and full of foodie fun.  Read on for a recap, and for the chance to win a fabulous Riverford Recipe Box of your own.
Continue reading “A Month in Review: October (+ Riverford Recipe Box Giveaway RRP £40!)”

Pappardelle with Cavolo Nero & Walnut Sauce

Recipe: Pappardelle with Cavolo Nero & Walnut Sauce

20 Min Meals | Vegetarian & VeganCavolo Nero (or ‘black kale’) is a wonderful vegetable that I don’t use often enough.  It has the deep, mineral-y sweetness of kale, and a lovely bobbly texture.  You can cook it in all sorts of ways – boiled, steamed, stir-fried, even roasted, but I’ve included my favourite with the pasta dish below: quickly blanched in boiling water then sautéed in a little olive oil.  This retains some of the bite, but also it’s deep green colour, (and therefore probably lots of lovely vitamins and minerals too).

The idea for this deliciously rich walnut sauce came from a lovely and traditional Italian pasta dish I tried at the recent Food Blogger Connect conference.  It was just served on a paper plate with a plastic fork, but was memorable enough for me to have been experimenting Continue reading “Recipe: Pappardelle with Cavolo Nero & Walnut Sauce”

Christmas Figgy Chutney

Recipe: Figgy Christmas Chutney

I know, I know!! So sorry to use that C-word in October, but I have two very good reasons to do so…. read on!

Firstly, this Figgy Christmas Chutney is designed to be given as a Christmas present, and therefore needs to be ready to eat in 9 weeks time, (arghh!).  Chutney needs at least a month to mature, for the vinegar-y flavour to completely mellow, (many months make it even better!).   So now is the time to dig out your biggest saucepan, find some figs and get this chutney on the go in readiness for that Christmas cheeseboard. Continue reading “Recipe: Figgy Christmas Chutney”