Courgette Gazpacho

A twist on the Spanish classic; only no tomatoes and a considerably greener looking chilled soup. A real refresher, filled with natural and healthy ingredients. In this recipe I decided to remove any bits in the blending process, however you can leave it the way it is and enjoy the earthier flavours and added texture. Additionally, if you keep the sieved bits in a separate bowl you could either boil up some potatoes or some pasta and use that as your base, mixed with some extra virgin olive oil; this way nothing goes to waste and you get all the nutrients from the ingredients.

Ingredients:

• 1 courgette
• 1 garlic clove
• 1 tsp lemon juice
• 5-6 basil leaves
• 1 tbsp olive oil
• 400ml water
• 1 spring onion
• A handful of curly kale
• Salt
• Pepper
• Extra Virgin olive oil

Method:

1. Put all ingredients into a food processor and blitz until smooth.
2. Strain the mixture through a sieve and into a deep bowl or jug.
3. Leave in the fridge for at least an hour before serving.
   Optional: upon serving drizzle over some extra olive oil and serve.

Enjoy ☺️

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Baked Peach Salad

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.

Serves 2

Ingredients:

• 4 peaches, stone removed and quartered
• 120g feta, crumbled
• 1 handful rocket
• 70g fennel, sliced
• 1 tbsp olive oil
• 1 tbsp golden syrup
• Salt

Method:

1. Preheat the oven to 160 °C (fan), gas mark 4.
2. Place the peach pieces on a baking tray and place in the oven; bake for 10 to 12 minutes.
3. Using a small bowl, mix the olive oil, golden syrup and season with a pinch of salt and leave to one side.
4. Then build the salad starting with the rocket, spread the leaves making a green base.
5. Distribute the fennel evenly along with the feta. Add the peach quarters and drizzle over the syrup dressing and serve.

Enjoy 🙂

Black Olive Dip

It’s another warm weekend here in London. Keeping food light, healthy and not too heavy is the way to go.

Ingredients:

• 12 pitted black olives
• 2 tbsp natural Greek yogurt
• 215g butter beans, drained
• 1 tsp water
• 3 basil leaves
• 1 dsp olive oil
• 1 garlic clove, peeled
• Salt
• Pepper

Method:

1. Using a food processor, blitz all ingredients together until smooth. Serve with some dried oregano a drizzle of olive oil and a few olives.

Enjoy ☺️

Miso Haricot Soup

Right now miso paste is my favourite ingredient in the pantry. It lifts every dish with its umami taste and this soup is no exception!! Warm, hearty and unbelievably tasty – this soup is a winner!

Ingredients:

• 1 can haricot beans, drained
• 2 garlic cloves, roughly chopped
• 1 tbsp miso paste
• 400ml vegetable stock
• 1 tbsp vegetable oil
• Crushed black pepper

Method:

1. Start by frying the garlic in the oil for a couple of minutes on medium heat.
2. Add the miso paste and fry for a further minute, stirring continuously.
3. Add the beans, season with the pepper and cook for a couple of minutes.
4. Pour in the stock, mix well and cook for 10 minutes and then serve.

Enjoy 🙂

Sweet & Spicy Broccoli Soup

The perfect balance of sweet and spicy; a flavourful and warming soup.

Ingredients:

• 375g broccoli, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tbsp light soy sauce
• 650ml vegetable stock
• 2 tbsp golden syrup
• 2 tbsp sesame oil
• 1 tsp chilli flakes

Method:

1. On medium heat, start by frying the garlic in the sesame oil for a couple of minutes.
2. Add the chilli flakes and fry for another minute.
3. Add the broccoli and the soy sauce and cook for 2-3 minutes.
4. Pour in the vegetable stock, mix well, cover and leave to cook for 20 minutes.
5. Using a hand blender blitz the soup until smooth.
6. Drizzle in the golden syrup, mix and serve.

Enjoy ☺️

Curried Black Rice & Lentils

I love mixing things up in the kitchen and getting all experimental. It’s the best form of cooking and just makes the ‘eating’ part even more enjoyable when the recipe works to perfection. I haven’t used much black rice in my recipes before so I thoroughly enjoyed incorporating this delicious ingredient, I hope you all enjoy it too!

Ingredients:

• 100g red split lentils
• 3 garlic cloves, roughly chopped
• 1 medium sized shallot, roughly chopped
• 1 can (400g) coconut milk
• 2 tbsp olive oil
• 100g black rice
• 1/4 tsp ground allspice
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp turmeric
• 300ml vegetable stock
• 1/2 tsp medium curry powder
• 1 tbsp tomato purée
• 1 tsp lime juice

Method:

1. Start by frying the garlic and shallot together in the oil until translucent.
2. Add the tomato purée and fry for a minute.
3. Sprinkle over all of the seasonings and add the lentils and keep frying for 2-3 minutes.
4. Then add the rice and pour in the coconut milk and vegetable stock; mix thoroughly.
5. Cover and drop the heat to medium low and cook for 35-40 minutes or until the rice is cooked through. Be aware to stir occasionally as the lentils will stick to the pan.
6. Just before serving drizzle over the lime juice and mix.

Enjoy!

Mini Banana & Pecan Tartlets

I’d be lying if I said that I had a sweet tooth. I’m definitely more of a savoury flavour kinda gal. Having said that, when I fancy something sweet I devour it and satisfy those delicious cravings. With this particular recipe, as they are mini they are like little treats if you just need a quick sugar fix and they take hardly any time to bake; I know right, winning recipe right here! To make my tartlets I used the rim of one of my mugs, I know, we have to work with what we’ve got but trust me it worked just as well as using a cookie cutter. Depending on the size of your cutter of choice you may need to bake your tartlets either slightly less or more than I have suggested, keep a cheeky eye on the oven so that they don’t under or over bake.

Makes 6 tartlets

Ingredients:

• 1/2 sheet ready rolled puff pastry
• 1 banana
• 1 handful pecans
• 1/2 tsp golden syrup
• Granulated sugar
• Milk

Method:

1. Preheat the oven to 180 degrees celsius.
2. Using your cutter, cut out your tartlets, remove any off cuts and place on a baking tray. (Use the baking paper the pastry comes packed in.)
3. In a bowl, mush the banana using the back of a fork, crush the pecans into small pieces. Combine in the same bowl along with the golden syrup.
4. Scoop out (approximately) a teaspoon worth of the mixture and place into the centre of the pastry leaving a small border. Repeat on all pieces of pastry.
5. Take a little milk and brush the borders of the pastry gently. Finally, sprinkle a little granulated sugar on top of the milk.
6. Bake in the oven for 10-15 minutes or until the borders have risen and are golden.

Best served warm with a cup of tea.

Tomato and Pea Stew

Happy New Year Friends!! A new year has begun and we can start afresh.

Starting off with Veganuary, a simple and quick tomato and pea stew, full of flavour and simple to make.

Serves 2

Ingredients:

• 3 cloves of garlic, roughly chopped
• 1 small shallot, finely chopped
• 1 vegetable stock cube
• 1 can peeled plum tomatoes
• 1 cup peas
• 1/4 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• Black pepper
• 1 tbsp olive oil

Method:

1. On medium heat, fry the shallot and garlic together in the olive oil until soft and lightly browned.
2. Add the tomatoes and use the back of a tablespoon to gently break up the tomatoes and release its juices.
3. When it starts to boil, add the stock and the seasonings; continuously stir until the stock has fully dissolved.
4. As the mixture boils add the peas and stir thoroughly. Leave to cook for 5-10 minutes.

Best served hot and with a portion of rice.

Prawn Curry

Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…

What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.

Serves 3

Ingredients:

• 165g raw king prawns
• 3 cloves of garlic, roughly chopped
• 1 inch piece of ginger, grated
• 3 tomatoes, peeled and roughly chopped
• 1 tbsp olive oil
• 1 medium shallot, finely chopped
• 1 can (400ml) coconut milk
• 1 lime
• 1/2 tsp medium curry powder
• 1 small red chilli, sliced into thin rings (seeds included)
• Salt
• Pepper

Method:

1. In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
2. Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
3. Add the curry powder and pour in the coconut milk and give it a good stir.
4. Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
5. Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
6. Add the prawns and cook for 4-5 minutes or until pink and cooked through.

Best served hot and with rice.

Spicy Sweet Potato Fries

A tasty pick me up; rich in flavour and spiced with goodness; a carnival favourite for everyone. Enjoy them as a starter or side dish, and accompany with the dips from my previous post https://isaporidelmondo.wordpress.com/2020/08/01/plantain-chips-and-dips/

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• Olive Oil
• Maple syrup
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• Salt
• Pepper

Method:

1. Preheat the oven to Gas Mark 7.
2. Once you have chopped the sweet potato, give it a rinse and pat down with paper towels, when dry put into a bowl.
3. Season the fries with the cayenne, paprika and season with salt and pepper; mix thoroughly with your hands.
4. Transfer the fries onto a baking tray, spacing them out evenly.
5. Drizzle on a little olive oil and maple syrup. Just as a little side note, the more drizzle the more likely the fries will soften, so if you fancy a crispier crunch apply sparingly.
6. Bake for 20-25 minutes (rotate occasionally) or until crispy.

Best served hot