The very simplest of green leaf salads can be totally transformed by a knock-your-socks-off salad dressing, and I’ve been making the most of all sorts of lovely fresh fruit we’ve had around over the last few weeks to experiment with these brightly-coloured vinaigrettes.
These fruity dressings keep well in the fridge, and are such a lovely gift to take along to a BBQ or summer lunch party – made in under 5 minutes, poured into a sterilised bottle and tied with a pretty label round the neck, they are always really well received.
Continue reading “Recipe: 5 Fruity Salad Dressings”
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”
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”
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”
These vegan beany burritos are lip-smackingly good, with a filling that is somehow creamy, fresh and spicy, all at the same time. A perfect weeknight supper for those signed up for ‘Veganuary‘ this year, (or anyone else for that matter!).
If you’re one of those people who can’t eat a fajita without most of it ending up in your lap, the burrito is your friend. ‘Toasting’ the outer wrap until crisp in a dry frying pan acts like a glue to stick it all together and keeps the fillings neatly tucked inside.
Continue reading “Recipe: Speedy & Spicy Chilli Bean Burritos”
Hello again! Its been quite a while since my last post, apologies – but its for a very exciting reason that I can’t share with you just yet, (but will spill the beans soon, I promise).
What a lovely, sunny summer it has been, (though I type in the middle of a thunderstorm and torrential rain!). All that sunshine has infused home-grown tomatoes with the sweetest of flavours this year, reminding us what tomatoes are supposed to taste like, (rather than the plastic-wrapped excuses for tomatoes we buy in supermarkets in December).
Continue reading “Recipe: Roasted Tomato Arrabbiata Sauce”
This is a sponsored post
Here’s a quick weeknight supper which is smoky, spicy, packed with flavour and very filling. (Oh and it’s really good for you too – bonus!). Your taste buds will be transported to Mexico with every spoonful, thanks to the chipotle and smoked paprika, coriander, lime and spring onions.
The star of the show here is black quinoa, with its earthy, sweet flavour. It is classed as a ‘complete protein’ containing 8 essential amino acids, and its delicious flavour and soft texture make it a perfect alternative to rice, pasta and cous-cous. It really bulks out this soup into a meal in itself – perfect for a speedy and satisfying dinner.
Continue reading “Recipe: Smoky Mexican Quinoa Soup”
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‘Pangrattato’, (or ‘grated bread’ in Italian), is a crispy breadcrumb topping which adds a pop of flavour and crunch to the simplest of throw-together meals. I’ve used it here on an easy peasy pasta dish, but it is just as good on vegetables, risotto or even soups and salads.
Oregano is one of the only dried herbs I keep in my cupboards, so I’m really pleased to be working with Schwartz on this recipe. I always associate it with Italian-American dishes, (pizza, meatballs, spaghetti, etc), but it is also used often in Greek dishes. Continue reading “Recipe: Lemony Linguine Pangrattato”
Look carefully at the pictures… can you spot what’s ‘missing’ from the pizza? That’s right – this is a cheese-less pizza, but an extremely tasty one! I posted pictures on my Instagram feed of a couple of pizzas I made during Veganuary and had requests for recipes, so, (two months later), here you go.
The key to a perfect pizza without cheese is to pack it with flavour and texture. I steer clear of soft toppings like mushrooms, grilled peppers, artichokes etc which melt in the mouth, (a mushy-topped pizza won’t cut the mustard), and instead go for crispy and crunchy toppings which will do the same job as a crispy cheese crust.
Continue reading “Recipe: Broccoli, Kale, Chilli & Hazelnut Pizza (Vegan)”