in collaboration with Taking the Pea
I hadn’t had a potato croquette in years. They are such a treat – crispy, golden breadcrumbs with a soft mashed potato filling, dunked into ketchup, of course. I was experimenting recently with some totally more-ish dried peas coated in all your favourite crisp flavours from the cheekily named Taking the Pea, (you may have read about them in my Pea & Wasabi Vegan Mayo post).
Blitzing them into crumbs and using them in place of breadcrumbs seemed like an idea worth working on, with their punchy flavours, protein content and fabulous crunch making them a fine replacement in this much-loved recipe.
Continue reading “Recipe: Pea, Potato & Pesto Croquettes”
This simple pasta dish is a winner – bright, fresh, lemony pesto with a hazelnut crunch. Pasta with pesto can be a little dry and cloying, but this one is thinned with water for a more sauce-y consistency, (rather than gallons of olive oil, which would taste amazing but take its toll on your arteries!).
Peppery rocket is available all year round in supermarkets, but you could substitute in any seasonal green leaves or fresh herbs – watercress, spinach, kale, basil or parsley or a combination of any of those would work really well too. Continue reading “Recipe: Wholewheat Tagliatelle with Rocket & Hazelnut Pesto”
I’ve lamented in previous posts that lasagne can be a bit of a faff to make, and whilst it is one of my top five all-time-favourite meals, I can’t always muster up the energy to make it. But now and again I have a burst of enthusiasm and make a batch of individual lasagne for the freezer, ready to pop in the oven when I haven’t got the time or inclination to cook.
Here’s a recipe for just that sort of lasagne – this Roasted Squash & Creamy Pesto Lasagne freezes really well, and is a fun cooking project for a rainy Saturday afternoon, making you 8 individual dinners for cold winter nights to come. Layers of sweet roasted butternut squash, a creamy (and vegan) pesto béchamel, and roasted cherry tomatoes pack this with flavour between the sheets, and a breadcrumb and pine nut topping give it a lovely crunchy top without the need for cheese.
Continue reading “Recipe: ‘Make & Freeze’ Roasted Squash & Creamy Pesto Lasagne (Vegan)”
In collaboration with TREAT App
There’s nothing more comforting than a big bowl of pasta, but traditional wheat products are usually highly processed and refined, leaving few useful nutrients. Wheat is difficult to digest and can encourage inflammation in the body. Spelt on the other hand, along with other ancient grains like quinoa, amaranth and millet, has not been refined in the same way, so is far more nutritious, and (for most people), really well tolerated.
Continue reading “Recipe: Spelt Spaghetti with Avocado Pesto”
This is a sponsored post
Who needs a pork pie when you could have a pretty little curly kale pesto pie instead? Not me!! I know, picnic season seems such a long way off, but I love serving picnic-style finger-food when we have friends for lunch, even in the depths of winter. I made these before realising that it’s British Pie Week too, a happy coincidence!
You may not have guessed that the ingredients for these pies are almost all from the freezer cabinet – yes, even the curly kale and parsley. I was challenged by Iceland to create a recipe from their range of frozen ingredients for their #PowerOfFrozen campaign, and took a trip to my nearest store, which I hadn’t visited before. Continue reading “Recipe: Kale Pesto & Cauliflower Picnic Pies”
At last…. I can finally tell you about my latest kitchen gadget that I’m a little bit in love with… my new blender! Until now, I really didn’t see the point in having a stand-alone blender, thinking my stick-blender and mini-chopper surely did an equivalent job. Errrr… no. This is blending on a whole new level – the power of my new Froothie Optimum 9200A is quite incredible, and so far everything I’ve tried making in it, (soups, smoothies, sauces, pestos, cocktails and slushies, mousses and hummus) are just so ultra-smooth and creamy, a world away from my puny little mini-chopper. I’m now, (as you may have guessed), a total high-speed-blender
bore convert. Continue reading “Recipe: Broccoli & Walnut Pesto (and Pasta alla Genovese)”
When I mooted the idea for this Tagliatelle with Avocado and Spinach ‘Pesto’ at home the first reaction was: “what, guacamole, on pasta? Yuk”, followed by “hot avocado? Just wrong.”. But who do you think had the last laugh? (Ha!). You’ll have to trust me on this – it really does work, give it a try.
The avocado makes the sauce rich and creamy, (despite being dairy-free), so you really do need the lemon juice and slow-roast tomatoes to cut through it. And don’t be tempted to serve this in enormous portions – a little goes a long way! Continue reading “Recipe: Tagliatelle with Avocado and Spinach ‘Pesto’, French Beans & Slow-Roast Tomatoes”