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”
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”
Brrrr… we’ve put the heating on this week and my winter coat has surfaced from the back of the wardrobe. The clocks have gone back, and it’s beginning to feel a lot like autumn. But instead of craving root vegetable soups and wintery suppers, I’ve been trying to hang on to the last glimpses of summer, (well British Summertime at least), by cooking summer holiday food – the sort of dishes you might enjoy with a cold glass of wine on a sun-drenched terrace overlooking the sea.
Here’s a quick and easy recipe based on the traditional Greek ‘Gigantes Plaki’, (literally ‘giant baked beans’), a meze dish of giant white runner beans in a rich tomato sauce. Continue reading “Recipe: Quick & Easy Tomato and Herb Gigantes Beans”
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)”
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”
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The never-ending debate is re-surfacing again for the summer…. what on earth do vegetarians & vegans want to eat at BBQs? Fake sausages just dry out and turn to cardboard, and I’m getting a bit bored of halloumi.
So, here’s an idea which is deceptively easy and a sure-fire crowd pleaser at any BBQ… garlicky, olive-y flatbreads cooked quickly over the coals, topped with marinated artichokes and cherry tomatoes. Totally delicious, and great served with hummus, baba ganoush or other middle-eastern style bits and pieces.
Continue reading “Recipe: Olive BBQ Flatbreads with Marinated Artichokes”
These great big, juicy beef tomatoes were just crying out to be stuffed with something delicious, and as we’re firmly in April shower season rather than bright and sunny springtime, I went for a comforting and slightly boozy combination of dry cider and plump pearl barley, with a parsley & pine nut crust.
The recipe is similar to my Kale & Squash Pearl Barley Risotto, but stuffing it into oversized tomatoes then topping with crunchy parsley and pine nut breadcrumbs makes this into a bit more of a ‘showstopper’ main course for friends and family.
Continue reading “Recipe: Cider & Barley Stuffed Tomatoes”
Here’s an idea for some crowd-pleasing party nibbles, which can be either vegetarian or vegan depending on your choice of fillings. They are lovely served with a dip, either a spicy salsa or maybe a creamy avocado mayonnaise, but just as good served as they are straight from the oven.
They have a little surprise inside in the form of all your favourite pizza toppings – I used chilli, olive and caper, but you can use just about anything you like. Just remember that your fillings won’t have much time to cook being buried inside the dough, so avoid raw veg which needs a good time to cook, or anything which will release water as it cooks and could make your dough ball sloppy. Continue reading “Recipe: Mini Calzone Dough Balls”
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There’s now’t more British than a lovely ploughman’s lunch, and piling a ploughman’s between two slices of bread must surely be the ultimate cheese sandwich. What a fitting end to Cheese Sandwich Week and the #BetterWithLeerdammer challenge.
A couple of slices of creamy Leerdammer Original are piled up with picked onions, fruit chutney, lettuce, tomato and a wholegrain mustard mayonnaise. Finishing touches of fresh, juicy pear slices set this off beautifully. Continue reading “Cheese Sandwich Week – Day 5: Cheese & Pear Ploughman’s”