In collaboration with OXO Good Grips
Phew, what a scorcher! I’m not complaining about the beautiful weather, (honest), but some seriously cold after-school snacks are called for at the moment. Cue these totally tropical sunset fruit lollies…. nothing but pure, unadulterated fruit – pineapple, mango and strawberry with a generous squeeze of lime juice.
Preparing the fruit was a doddle thanks to three handy gadgets making an easy task of hulling, peeling, de-stoning and slicing.
Continue reading “Recipe: Tropical Sunset Fruit Lollies + OXO Good Grips Fruit Gadget Giveaway RRP over £27!”
We’ve had chickenpox in the house this week, and the spotty boy has been asking for all his favourite comfort foods. One request was ‘orange tomato soup’ (ie. the tinned stuff), but not being able to get out to the shops we had to improvise and this lusciously creamy soup was born.
This is a saucepan-free soup, and an incredibly easy one to throw together in a hurry. The ingredients are simply roasted on a baking tray, tipped straight into a blender or food processor with hot stock, and voilà – pour into bowls and serve immediately. (Of course if you’re making it ahead to serve later a saucepan might be a sensible option to re-heat it, but I’ll leave that one up to you!).
Continue reading “Recipe: Roasted Tomato & Red Pepper Soup”
In collaboration with OXO Good Grips
If you’re dusting off your BBQ in readiness for the next Bank Holiday weekend, you might be looking for some easy veggie and vegan recipes to spice things up a bit. Here’s a juicy and flavour-packed burger which won’t fall apart on the BBQ, and which you can make and freeze in advance. What more could you ask for?
I’ve been testing out my new OXO Good Grips Burger Press this week, and this black bean and jalapeño combination has definitely been my favourite. And it is all the better topped with creamy smashed avocado, alongside all your favourite burger toppings.
Continue reading “Recipe: BBQ Black Bean & Jalepeño Burger (Vegan) + OXO Good Grips Giveaway”
If you’ve read about the national hummus crisis you may be wondering quite how we will all cope with a shortage our favourite middle eastern dip…. but don’t panic! Hummus is in fact ridiculously easy to make – if you can open a tin and turn on a blender there’s really no excuse.
This is a ‘skinnier’ version of the traditional recipe, for two reasons: firstly, I use much less olive oil than is authentic, (often none at all), and instead loosen the texture of the hummus with the chickpea soaking liquid (known as ‘aquafaba’). Secondly, bulking out the hummus with a vegetable (beetroot in this case) makes the hummus go twice as far with very few extra calories. Of course the beetroot also turns the hummus this very bright pink, which is fairly awesome if you ask me!
Continue reading “Recipe: Skinny Beetroot Hummus”
Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in.
This is the latest in my ‘20 Minute Meals‘ series, and is suitable (as always) for both vegetarians and vegans. Make sure you cook the bourguignon over a fairly high heat, it should be bubbling vigorously throughout to ensure it reduces to its thick, glossy sauce before your 20 minutes are up.
Continue reading “Recipe: Chestnut Mushroom Bourguignon”
Two years ago I joined a lovely online community of 70 food bloggers from around the UK. What began as a group to share ideas and discuss the latest developments in blogging and social media has developed into a close-knit group of friends who chat, share life’s ups and downs, laugh, banter, and dish out virtual hugs when necessary.
So it was with shock and great sadness that we learned last month that one of the gang, the lovely Isabella King of Coriander Queen had lost her battle with cancer at the age of 29.
Continue reading “Recipe: Gingerbread Cupcakes with Orange Buttercream (Vegan)”
A chipotle, (pronounced chi-POT-lee), is a smoke-dried jalapeño chilli, used in many Mexican recipes. Chipotle paste, (which is fairly easy to find in supermarkets these days), has a distinctive smoky flavour, and adds a lovely warm and deep spice to a simple chilli like this one.
This quick and easy chilli is incredibly versatile, I use it as a jacket potato filling, in fajitas or tacos, with rice and guacamole for a Mexican feast, or scooped up in a handful of tortilla chips for a speedy lunch.
Continue reading “Recipe: Chipotle & Black Bean Chilli”
One of the (many) great things about veganism’s recent surge in popularity is the huge range of new vegan cookbooks arriving on the shelves. If you follow this blog you won’t have been allowed to miss the news of my book Vegan in 15 being published in January, (sorry!), and today I’m sharing with you a new book from fellow blogger Sharon from Bit of the Good Stuff.
Sharon’s book Bit of the Good Stuff is subtitled “over 100 plant-powered recipes for all the family to enjoy”, and it does exactly what it promises – Continue reading “Recipe: Cranberry & Orange Florentines (Vegan) + Book Review”
These noodles are incredibly quick and easy to make, and taste fantastic too. Just the sort of dinner we’ve been eating a lot of since baby #2 arrived six weeks ago. I’m quickly re-learning the art of one-handed cooking, and eating a meal whilst it is still hot with both a knife and fork seems a dim and distant memory!
Variety packs of fresh ‘exotic’ or ‘speciality’ mushrooms are now sold in most supermarkets, or you can use a mixture of shiitake, oyster, enoki and any other exotic varieties you can get hold of. They aren’t the cheapest mushrooms around, but the combination of textures and flavours are worth it.
Continue reading “Recipe: Exotic Mushroom & Cashew Sweet Chilli Noodles”