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
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.
100ml Blood Orange Gin ( I used Beefeater Gin)
1 tbsp maple syrup (golden syrup will also work well)
350 ml smooth blood orange juice
Ice … lots of it
Using a jug mix the gin, syrup and blood orange juice together thoroughly.
Take 2 tumbler glasses and a couple of rosemary leaves and rub around the rim of both glasses
Place 3-4 rosemary leaves at the bottom of each glass and fill generously with ice cubes.
Evenly distribute the gin mixture into both glasses. Garnish with a sprig of rosemary and serve.
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.
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
On medium heat, start by browning the meat for a couple of minutes, then remove and keep to one side.
Pour in the oil and add the shallot, garlic, fresh chilli and ginger and fry together for 3-4 minutes.
Add the sweet potato, cayenne pepper and season with salt and cook for a couple of minutes.
Add the chopped tomatoes, mix and bring to the boil.
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.
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.