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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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

Blood Orange Sour

We are nearly half way through the month and let’s be honest, we are all preparing for the Christmas holidays. Preparation is well underway in our household and it’s kicking off with a banger. Starting with this glass of deliciousness; a blood orange sour. Blood oranges are just so so tasty, a beautiful dark red flesh with a sweet but ‘soury’ citrus flavour that is just too good! I’ve doubled the alcohol quantity on this one and believe me, you won’t be disappointed and nor will your guests be over the celebratory period.

Ingredients:

• 100ml Blood Orange Gin ( I used Beefeater Gin)
• 1 tbsp maple syrup (golden syrup will also work well)
• 350 ml smooth blood orange juice
• Rosemary
• Ice … lots of it

Method:

1. Using a jug mix the gin, syrup and blood orange juice together thoroughly.
2. Take 2 tumbler glasses and a couple of rosemary leaves and rub around the rim of both glasses
3. Place 3-4 rosemary leaves at the bottom of each glass and fill generously with ice cubes.
4. Evenly distribute the gin mixture into both glasses. Garnish with a sprig of rosemary and serve.

Enjoy 😊

Beef & Peanut Stew

The perfect combination of meaty, spicy and nutty all in one. A classic if you’re feeling a mix up of flavours in this hearty dish; perfect for Autumn.

Ingredients:

• 350g diced beef
• 400g can chopped tomatoes
• 450ml beef stock
• 1 tbsp smooth peanut butter
• 1 medium sized sweet potato, peeled and chopped into bite size chunks
• 3 garlic cloves, roughly chopped
• 1 large shallot, roughly chopped
• 1/2 tsp cayenne pepper
• 1 chilli, finely chopped
• 2 inch piece of fresh ginger, finely chopped
• 1 tbsp olive oil
• Salt

Method:

1. On medium heat, start by browning the meat for a couple of minutes, then remove and keep to one side.
2. Pour in the oil and add the shallot, garlic, fresh chilli and ginger and fry together for 3-4 minutes.
3. Add the sweet potato, cayenne pepper and season with salt and cook for a couple of minutes.
4. Add the chopped tomatoes, mix and bring to the boil.
5. Pour in the stock and add the peanut butter and mix thoroughly. Drop the heat to medium low, cover and leave to cook and thicken for two hours or until the beef has become soft and tender, stir every 15-20 minutes or so ensuring that nothing has stuck to the bottom of the pan.
   

Enjoy ☺️

Nothing Beats Spending Time With Loved Ones

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

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 ☺️