All posts tagged: Dinner

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Homemade Burgers & BBQ Salads

So in the spirit of Summer (apparently it’s here in Britain although you wouldn’t know)… here’s my home-made BBQ.  Albeit to be consumed under a brolly in a shivering 16C whilst pretending it’s not raining and it’s actually hot… I’m not complaining, I’m not I’m not…   In a bid to cut out the sulphites, the nasty preservatives found in a lot of processed meat I’ve made my own burgers.. The recipe is simple and the flavour is delicate and that’s mainly because the kids complain if they are any other way… But the salad are a little more hearty, and the potatoes are home grown…whoopee (pat on the back for keeping a plant alive)…   Burger Ingredients (Makes 6):   400g Organic lean beef mince 1 red onion 1 tsp maple syrup 1 egg 50g breadcrumbs Pinch salt & pepper Knob of butter Sprinkling of plain flour to shape the burgers Potato Salad (serves 4): Around 24 new potatoes (either whole or halved) 2 handfuls fresh broad beans Knob of Butter Handful of Fresh …

Wild about Garlic (that’s Wild Garlic)…Recipe Share…

If you go down to the woods today, and follow your nose along the river bank, you might notice the pungent smell of wild garlic wafting through the air.  You’ll see it in all it’s woodland growing green glory, carpeting the banks of the river Mole, deep in the woods…  It’s a fairy-tale food, and it’s free!  It’s coming in to season now and it’s so worth hunting down…  So if you’re out walking or feel like an adventure, keep your noses peeled and collect the green leaves (not the bulbs) for use as you would any seasonal herb or garlic!  The flowers are edible too, but as with any herb, it’s most pungent, tender and tasty just before it flowers.  Not only that it’s quite literally a superhero amongst foods. My lovely Twitter folk friends have shared their favourite wild garlic recipes with me, so here they are for you, and of course if you have any recipes to share, please link them in the comments below… My own adventures with wild garlic and …

Spring means Seabass & Samphire

Eating seasonally means really savouring the first taste of the season, never taking food for granted and being really glad the season is over.  Without fail, however much I overdo a food, when the season comes around again I’m so glad to taste it! Seabass comes in to season in spring in the UK.  I nearly always have it salted and pan-fried with samphire and a potato of some kind… It’s a salty sea-side dish.  Packed with phytochemicals and rich in vitamins it’s a food combo to feel really good about… ‘All Hail Samphire, The Salty Veg of The Sea’ Ingredients (serves 2): 2 seabass fillets 2 large potatoes 250g punnet cherry tomatoes 90g samphire 1 large shallot 2 cloves garlic 1 handful fresh mint olive oil salt & pepper 1 tsp maple syrup Method: 1) Peel and quarter the potatoes, place in a pan of lightly salted water on the hob.  Bring to the boil for around 10 minutes, or until the potatoes are soft and can be mashed. 2) Heat a tbsp olive …

Tom Yum Yum Yum

Endless evenings on Thai beaches.. endless days snorkeling, scuba diving and soaking up the sun.  Thai food for me is a little taste of heaven.  It opens doors to memories that will forever soothe my soul, soften my heart and inspire and lift my mood.  It’s truly mind body & soul food… So in the early, cool spring sun, here’s a dish to usher in the heat… Literally.  Prawns, Oyster mushrooms, mange tout and plenty of Chilli… It’s a Tom Yum ‘yum yum’! Ingredients: 4 Cloves Garlic 1/2 Thumb Ginger 1/2 Red Pepper 300g Oyster or Exotic Mushrooms 200g Mange Tout 150g King Prawns 1 Can Coconut Milk 1 Small Bunch Coriander 2 Red Chillis 1tsp Fish Sauce 1tsp Turmeric Juice of 1 Lime 1tsp Tamarind past 1/2 tsp Palm Sugar 2 tbsp coconut oil 1/2 cup quinoa Method: 1) Heat the coconut oil in a large pan or wok on the hob.  Bring a separate pan of water to the boil and add the quinoa.  Simmer until the grain splits and softens, drain and …

Pink Potato, Fennel & Leek Soup

The temperature has dropped again and it seems like everyone is poorly… Mine included.  So we’re bundled up with sniffs and snivels and only hot soup and toast will do.  That along with chamomile tea and ginger biscuits!  No problem though, snuggling on the sofa and reading back to back Roald Dahl is a treat… We’re on ‘Danny the Champion of the World’… so gripping…The link to the site here is great too, lots of lovely interactive Roald Dahl quizzes, recipes and ideals for entertaining kids… So back to the soup.  Leek and Potato is always a favourite, but I had a bag of ‘Red Emmelie’ heritage potatoes delivered this week  from our good friends at Abel & Cole and they’re delicious.  They’ve also given this soup its lovely pink colour… It’s sweet and hearty and full of vegetable goodness!  I hope you enjoy it as much as us! Ingredients: 1/2 head large fennel 1 large onion 2 cloves garlic 2 large leeks 6 red emmelie potatoes 1 sachet red miso paste 2 tsp vegetable …

Spaghetti Puttanesca for One…

There’s something quite wonderful about being home alone, just myself to please and my own whims and fancies to indulge… It means strong salty flavours, preserved fish, anchovies, smoked mackerel, salmon and carbs.  There’s a whole lot of love wrapped up in a dish for one, and this spaghetti puttanesca sums it up for me… accompanied by a glass of red wine and ‘Eat, Pray, Love’ for company… Heaven!   Ingredients: 1 onion 2 cloves garlic 1 tsp chilli flakes 1 tsp mixed herbs 2 tbsp chopped anchovy fillets 1 Large handful kalamata olives 1 can plum tomatoes 1 large handful chopped parsley 1 tsp maple syrup Black pepper to taste 75g dried spaghetti Olive oil Method: 1) Bring a large pan of water to the boil, add a pinch of salt once its boiling and add the spaghetti.  Stir as the spaghetti cooks to avoid sticking. 2) Warm 2 tbsp olive oil in a pan on the hob. 3) Finely slice the onion, crush the garlic and add to the pan along with the …

Mighty Minestrone & Other Winter Warmers

In the thick of this cold snap, bundled up in chunky knitwear and just as I was gloating that I haven’t been ill since I can’t remember, it hit me.  The worst cold virus I’ve had since I can’t remember… hot & cold, aching all over, 3 days on the sofa and counting and most distressing (for me not my family), I’ve lost my voice, totally.  No sound, just whispers.  Actually I think my family are probably quietly relieved!!  So this is a recipe I meant to post a good few days ago, spurred on by Nigel over at The Hersham Hub and his request for winter warmer recipes…   Ingredients: 1 red onion 2 cloves crushed garlic 2 small leafy celery stalks 2 green chillis 1 courgette 1 pointed red pepper 1 sprig rosemary 2 tsp paprika 1 tsp mixed herbs 1 tsp vegetable bouillon 1/2 glass red wine 25g fresh basil 2 tins plum tomatoes 1 tin mixed beans 1/2 cup orzo (pasta) 20g butter 2 tbsp olive oil Method:   1. Heat …