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 ☺️

Baked Aubergine with Halloumi & Tomato

There’s nothing better than veggies that are in season! The colour, the taste and texture wakes up your senses and wonders how something can look and taste so good. This recipe celebrates two incredible ingredients that are in season at the mo – aubergine and tomato. Roasting the aubergine whole brings the flavours out best – the insides slowly steaming in its own juices. If you aren’t lucky enough to have your own tomato vines at home, I would: 1) 100% recommend you try next year and 2) go out of your way to buy the freshest and best ones you can get your hands on. Paired with the salty Halloumi this dish is quintessential summer; you will not be disappointed!

Ingredients:

  • 1 aubergine
  • 170g halloumi, patted dry with a kitchen towel and sliced
  • 2 garlic cloves, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp ground cumin
  • 100ml water
  • 1 tbsp olive oil
  • 6 sweet on the vine tomatoes
  • 1 dsp lemon juice
  • 1/4 tsp cayenne pepper
  • 1/4 dried oregano
  • 1 tsp tomato puree
  • Chilli flakes (optional)

Method:

  1. Preheat the oven to 190 or Gas Mark 6.
  2. Using a knife, pierce several holes in the aubergine. Place on a baking tray in the centre of the oven and leave to cook for 40-45 minutes or until tender. Once cooked remove from the oven, scoop out the tender aubergine and discard the skin and leave to one side.
  3. In a frying pan, start by cooking the garlic in the olive oil for a couple minutes on medium heat.
  4. Add the tomatoes and cook for 2-3 minutes or until the juices start to release.
  5. Add all the seasonings and the tomato puree and cook for a minute, stirring occasionally.
  6. Add in the shredded aubergine and mix well.
  7. Pour in the water, mix and leave to simmer for 10-12 minutes or until the liquid has reduced and thickened.
  8. Using a separate pan, fry the halloumi on both sides until lightly browned- golden.
  9. Upon serving, add the lemon to the aubergine mix and stir. Then assemble your dish with the halloumi on top and a sprinkling of chilli flakes (optional).

Enjoy 🙂

Prague, Czech Republic

This week I thought I’d mix it up with something a little different from a recipe and showcase some of the foodies that I had the pleasure of eating in a recent trip to the beautiful Prague, the capital city of the Czech Republic.

To choose a favourite dish or place to eat is pretty much impossible. The showcase below is just the tip of the iceberg for what Czech food has to offer; rich Ghoulash, Trdelnik (or “Chimney Cake”) cooked over coals and covered in cinnamon sugar, the variety of flavours in the numerous beers (not even exaggerating, most menus had more beers than food!), the quality of the Veal and Beef highlighted in carpaccio on every menu – I could go on but never do justice to the flavours.

Red Pepper, Sun Dried Tomato & Chickpea Salad

When I’m in the mood for no nonsense food with a bit of crunch this is my go to. The sun dried tomatoes add that little bit of richness and drizzling over the oily tomato juice just makes this dish sing

Ingredients:

  • 2 tbsp dried (ready to eat) chickpeas
  • 1 red sweet pointed pepper, roughly chopped
  • 6 sun dried tomatoes, roughly chopped
  • 1tbsp oil (from the sun dried tomato jar)
  • Small handful of fresh mint, finely chopped
  • Chilli flakes

Method:

1. Get your serving bowl and mix all of the ingredients together thoroughly. For the final touch, sprinkle over some chilli flakes and serve.

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 🙂

Kidney Bean Dip

Simple and delicious. The sun is shining and it’s the perfect weather to grab something light but packs a flavourful punch!

Ingredients:

  • 1 can (400g) kidney beans, half drained
  • 1 tbsp lime juice
  • 1 tsp golden syrup
  • 1/4 tsp hot chilli powder
  • 1 garlic clove
  • 1 tsp tomato puree
  • 1 tbsp olive oil
  • Salt

Method:

  1. Place all ingredients in a food processor, season with salt and blitz until smooth.

Enjoy ☺️

Avocado, Mozzarella & Tomato Salad

The real trick with this dish is actually the quality of the products that you purchase. For this particular recipe it isn’t the seasonings that are the winner it’s the main ingredients themselves that make this so delicious. When you pop to your local supermarket add a few extra pennies to the mozzarella you buy, make sure it’s a good quality and not the ‘everyday value’ type (those always have little to no taste). Pick out the best avocado and baby vine or plum tomatoes that actually come on the vine. These particular aspects make this so important to making this dish so delicious as it showcases the most delectable flavours and keep you wanting more.

Ingredients:

  • 1 avocado, peeled, deseeded and cut into bite-size chunks
  • 1 mozzarella, drained
  • 8 baby plum or baby vine tomatoes, quartered
  • Oregano
  • Olive oil
  • Salt
  • Crushed black pepper

Method:

  1. Take a plate or dish you wish to serve with. Evenly distribute the avocado and tomato pieces on the plate.
  2. Either slice or tear the mozzarella and spread across the dish.
  3. Season with a little sprinkling of oregano, salt and black pepper. Drizzle over a little olive oil and serve.

Enjoy 🙂

Avocado Smoothie

The snow and the hail stones were certainly a surprise this week considering last weekend we had such glorious warm, sunny weather. The days are definitely feeling much brighter and longer and so I thought I’d share this avocado smoothie. Perfect to start the day or whenever you fancy a boost. An all in one recipe that packs a punch with the raw ginger spicing it up and the creaminess of the avocado giving that naughty satisfying taste.

Ingredients:

  • 1 avocado, stoned, peeled and cut into rough chunks
  • 1 tsbp lemon juice
  • 1 inch piece of peeled fresh ginger
  • 1 handful spinach
  • 300ml soya milk
  • 1 tbsp golden syrup

Method:

  1. Mix all ingredients in a blender until smooth.

Lentil & Kale Stew

Some of you may have noticed that I accidentally published this a couple of days ago…this recipe article was no way near ready and was missing a fair few things…. Oops? Anyways, here is the completed version with pictures and all. A simple and easy way to have a healthy meal, balanced with veggies and delicious earthy and almost citrusy flavours; hope you all enjoy! ☺️

Serves 2

Ingredients:

  • 75g red split lentils
  • 1 small carrot, finely chopped
  • 1 celery, finely chopped
  • 50g kale
  • 3 garlic cloves, roughly chopped
  • 3 dried bay leaves
  • 1 tbsp tomato purée
  • 1 ltr vegetable stock
  • 1 shallot finely sliced
  • 2 tbsp olive oil

Method:

  1. Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
  2. Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
  3. Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
  4. Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.