This is one of those ‘what have I got in the fridge’ recipes which turned out far better than I expected. I thought it would be simply a filling and quick vehicle for some great seasonal vegetables, on the table in fifteen minutes with leftovers for lunch.
But in fact it was better than that – fairly garlicky, (adjust if you have an important meeting / first date the following day), with lovely flavour from the fennel without being too ‘anniseedy’, (I’m not always a huge fennel fan but love it in this dish), and unexpected crunch from al-dente carrots and walnuts, with a zing of lemon juice and parsley to really finish it off.
Continue reading “Recipe: Broad Bean, Fennel & Baby Carrot Pilaf”
Cavolo 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”
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)”
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It’s Day 3 of Cheese Sandwich Week and the #BetterWithLeerdammer challenge, and as I’m posting this from France, (the beautiful Loire Valley), today’s cheese sandwich recipe just had to be a ‘petite baguette’.
The creamy Leerdammer Original goes beautifully with watercress and sweet figs. A quick pesto mayonnaise and sprinkling of chopped walnuts really finish this off. Pretty as a picture as well as extremely tasty… you can’t get much better than that. Continue reading “Cheese Sandwich Week – Day 3: Une Petite Baguette”
These little biscuits are a brilliant freezer standby… make up the dough and freeze, then when someone pops round for a glass of wine you can just slice off a few rounds, get them in the oven, sit back and enjoy.
Best enjoyed straight from the oven with a cold glass of pinot grigio!
Continue reading “Recipe: Walnut & Mustard Cheesy Biscuits”
Happy New Year! I’m back to the blog at last after a busy Christmas break, and far too much good food. Continue reading “Recipe: Vegetarian Canapés – Beetroot, Sour Cream & Walnut Blinis”