Friscioi

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

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Miso Marinated Steak with Black Pepper & Pine Nut Rice

Foodies Of Rome

I recently took a short trip to Rome, my fourth visit to one beautiful city. Here are just a few photos from all the delicious foods had during my time there.

Boxing Day Foodies

Nothing Beats Spending Time With Loved Ones

Lunching in Birmingham this weekend with some of my favourite people 💚

Courgette, Halloumi & Tahini Salad

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.

Ingredients:

• 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

Method:

1. 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.
2. Prepare the bulgur wheat according to the packet and set aside.
3. 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.
4. Pour in the olive oil, parsley, and mint into the bulgur wheat and mix.
5. 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.

Enjoy 🙂

Cauliflower & Fig Smoothie

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.

Ingredients:

• 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

Method:

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.

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 ☺️

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 ☺️