Who said that fruit can only be eaten in a sweet setting? The baked peaches in this salad go amazingly well with the salty feta and peppery rocket. An easy lunch or something to bring along to a picnic if you’re in the mood for something different.
4 peaches, stone removed and quartered
120g feta, crumbled
1 handful rocket
70g fennel, sliced
1 tbsp olive oil
1 tbsp golden syrup
Preheat the oven to 160 °C (fan), gas mark 4.
Place the peach pieces on a baking tray and place in the oven; bake for 10 to 12 minutes.
Using a small bowl, mix the olive oil, golden syrup and season with a pinch of salt and leave to one side.
Then build the salad starting with the rocket, spread the leaves making a green base.
Distribute the fennel evenly along with the feta. Add the peach quarters and drizzle over the syrup dressing and serve.
There’s nothing better than veggies that are in season! The colour, the taste and texture wakes up your senses and wonders how something can look and taste so good. This recipe celebrates two incredible ingredients that are in season at the mo – aubergine and tomato. Roasting the aubergine whole brings the flavours out best – the insides slowly steaming in its own juices. If you aren’t lucky enough to have your own tomato vines at home, I would: 1) 100% recommend you try next year and 2) go out of your way to buy the freshest and best ones you can get your hands on. Paired with the salty Halloumi this dish is quintessential summer; you will not be disappointed!
170g halloumi, patted dry with a kitchen towel and sliced
2 garlic cloves, finely chopped
1/2 tsp paprika
1/4 tsp ground cumin
1 tbsp olive oil
6 sweet on the vine tomatoes
1 dsp lemon juice
1/4 tsp cayenne pepper
1/4 dried oregano
1 tsp tomato puree
Chilli flakes (optional)
Preheat the oven to 190 or Gas Mark 6.
Using a knife, pierce several holes in the aubergine. Place on a baking tray in the centre of the oven and leave to cook for 40-45 minutes or until tender. Once cooked remove from the oven, scoop out the tender aubergine and discard the skin and leave to one side.
In a frying pan, start by cooking the garlic in the olive oil for a couple minutes on medium heat.
Add the tomatoes and cook for 2-3 minutes or until the juices start to release.
Add all the seasonings and the tomato puree and cook for a minute, stirring occasionally.
Add in the shredded aubergine and mix well.
Pour in the water, mix and leave to simmer for 10-12 minutes or until the liquid has reduced and thickened.
Using a separate pan, fry the halloumi on both sides until lightly browned- golden.
Upon serving, add the lemon to the aubergine mix and stir. Then assemble your dish with the halloumi on top and a sprinkling of chilli flakes (optional).
Now I can’t speak for all you lovely readers but here in the UK the weather has been something rather special. It’s actually hot and so far we are experiencing summery weather which certainly makes a change for the typically English weather we tend to experience. I know many this weekend shall be flocking to the coast and enjoying the lovely seaside, some will having a barbecue in their gardens or a friends garden… some may just want to find anywhere that’s moderately cool just to keep themselves from overheating… aka burning!
Anyways, there’s me rambling on about the weather, how very English of me… let’s get to the good stuff, this weeks recipe. An absolute delectable treat that will certainly cool you down in these warmer temperatures. Fantastic to share with friends or even if you’re just chilling with a book and fancy a little refresher.
15ml Gordon’s Sicilian lemon gin
Start by blending the raspberries in a food processor until smooth (leave a couple raspberries aside for decoration- optional).
Then, in the glass of choice fill with ice cubes.
Take two teaspoons of the blended raspberries and add to the glass.
Add the gin, followed by the lemonade and give it a good mix. Finally place any remaining whole raspberries on top (optional) and enjoy 🙂
I know I have previously mentioned Foul Muddammas or Fava Beans as more commonly known here in the UK. A fantastically versatile legume that can stand up in its own right or can be added to anything if you fancy a hit of protein or fibre. This dish keeps the beans the star of the show with the shallots and chilli adding a satisfying warmness.
1 can fava beans (foul mudamas, drained and rinsed)
1/2 shallot, finely chopped
2 garlic cloves, grated
1/2 tsp ground cumin
1 chilli, finely chopped
1 dsp lemon juice
1 large on the vine tomato, roughly chopped
1 handful parsley, finely chopped
1 tbsp olive oil
In a pan on medium-high heat add the beans and the water and bring to a gentle simmer.
Add the cumin, stir, leave for a minute and then switch off the heat.
Then add the shallot, garlic and chilli, mix and leave for 2 minutes.
Upon serving add the tomato, parsley and drizzle over the lemon and olive oil.
This week I thought I’d mix it up with something a little different from a recipe and showcase some of the foodies that I had the pleasure of eating in a recent trip to the beautiful Prague, the capital city of the Czech Republic.
To choose a favourite dish or place to eat is pretty much impossible. The showcase below is just the tip of the iceberg for what Czech food has to offer; rich Ghoulash, Trdelnik (or “Chimney Cake”) cooked over coals and covered in cinnamon sugar, the variety of flavours in the numerous beers (not even exaggerating, most menus had more beers than food!), the quality of the Veal and Beef highlighted in carpaccio on every menu – I could go on but never do justice to the flavours.
When I’m in the mood for no nonsense food with a bit of crunch this is my go to. The sun dried tomatoes add that little bit of richness and drizzling over the oily tomato juice just makes this dish sing
2 tbsp dried (ready to eat) chickpeas
1 red sweet pointed pepper, roughly chopped
6 sun dried tomatoes, roughly chopped
1tbsp oil (from the sun dried tomato jar)
Small handful of fresh mint, finely chopped
1. Get your serving bowl and mix all of the ingredients together thoroughly. For the final touch, sprinkle over some chilli flakes and serve.