It’s Good Friday, the start of family gatherings, reflection and lots of delicious food.
A family recipe given by a lovely friend, Amanda. Traditionally made by her family who are from a beautiful quaint town called Ceriana in the north of Italy. It was my first time this morning trying this recipe, so very simple to prepare and cook and tradition to have on Good Friday. It contains chard, beans and onion; meat- free bite size deliciousness.
Grazie to Amanda and your lovely Mum 💚 e Buona Pasqua
Autumn is just beginning which means courgettes are at their best. They’re often overlooked but this recipe gives them a leading role. Perfect for a quick and easy lunch.
1 courgette, sliced into rings
115g halloumi, sliced into batons
Handful flat leaf parsley, finely chopped
1 tbsp tahini
50g fine bulgur wheat
1/2 tsp lemon juice
1/4 tsp dried mint
1 tbsp water
1 tbsp olive oil
Preheat the oven to 200°C (fan) or grill at medium-high heat. Either using the same or two baking trays place the courgettes and halloumi into the oven or grill and leave for 10 minutes. Check after this time and flip both the courgette and halloumi. Cook for a further 5 minutes or so or until the courgette and halloumi are lightly- golden brown.
Prepare the bulgur wheat according to the packet and set aside.
Take a small bowl and mix the tahini and the tablespoon of water together thoroughly. Initially, it may look like it has separated but keep stirring and until they combine and the liquid thickens a little. Then add the lemon and do the same until fully incorporated.
Pour in the olive oil, parsley, and mint into the bulgur wheat and mix.
Take your dish of choice and start assembling all the components. Start with the bulgur at the bottom and then the courgette and halloumi, distributing both evening around the plate. Finally, drizzle over the tahini dressing and serve.
Yes, that’s right guys cauliflower, you read that correctly. A unique combination of ingredients to get you started for the day. A slightly thicker consistency than most smoothies so it can also be used as the base for a breakfast bowl, just add a few more figs or some chopped banana or whatever you fancy really; mix it up as you like. A combination of both sweet, savoury and earthy flavours making this recipe like no other.
1 cup chopped cauliflower
200ml coconut milk
4 soft figs
1/4 tsp ground cinnamon
1 dsp peanut butter
1 dsp golden syrup
8-10 ice cubes
1. Using a blender or food processor blitz all ingredients until smooth. Serve in a glass or alternatively in a bowl if you prefer using the mixture as a breakfast bowl base.
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.
1 garlic clove
1 tsp lemon juice
5-6 basil leaves
1 tbsp olive oil
1 spring onion
A handful of curly kale
Extra Virgin olive oil
Put all ingredients into a food processor and blitz until smooth.
Strain the mixture through a sieve and into a deep bowl or jug.
Leave in the fridge for at least an hour before serving. Optional: upon serving drizzle over some extra olive oil and serve.
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.