It is so important to make the most of vegetables when they are in season. Asparagus is so delicious and shouldn’t be missed out. This recipe is packed with flavour, an easy way to get one of your 5 a day, so good on its own or as a side dish.
250g asparagus, chop off the woody end part and cut into chunks. (Rinse and pat dry before cooking)
2 garlic cloves, finely chopped
2 inch piece fresh ginger, peeled and cut into small batons
1 tbsp soy sauce
1 tbsp olive oil
1 dsp cashews, crushed
1 tsp sesame oil
1/4 tsp chilli flakes
Start by frying the asparagus with the garlic and ginger in the olive oil for 4-5 minutes.
In the meantime, in a small bowl mix the soy, chilli and sesame oil.
Then pour the soy mixture over the asparagus and cook for 2 minutes, stirring continuously.
Upon serving sprinkle over the crushed cashews and serve.
Now that it is becoming warmer and brighter outside I am starting to feel those ‘summer’ vibes. I cannot wait for it to get really warm so that we can say goodbye to the coats and scarves for a few months. This Choc Ice Milkshake sorted me right out the other day when the day was looking so glorious. I really wanted a cheeky cold drink but didn’t want to venture out to Starbucks or Costa Coffee. Luckily I have Choc Ice ice creams stashed in the freezer and thought I’d jazz it up a little with a couple of extra components to make a really simple chocolatey milkshake.
2 choc ice ice creams
2 tsp chocolate drinking powder (I used Cadbury’s)
Put all the ingredients to a blender and blitz until smooth. Pour the mixture out evenly into two tumbler glasses.
Watercress is where it’s at this month. A beautiful green, packed with delicious flavour and delectable pepperiness that is in this bowl of goodness. Watercress is also fantastic with salad, however considering the ‘delightful’ rain that has blessed us with its presence, I thought that a soup is the better way to go for this weeks recipe; I hope you all enjoy!
1 handful of watercress, thoroughly washed
1 courgette, roughly chopped
1 small white onion, roughly chopped
500ml vegetable stock
2 garlic cloves
1 tbsp olive oil
1/2 tsp oregano
Start by frying the onion and garlic in the olive oil for 2-3 minutes.
Add the courgette and peas and cook together for a couple of minutes.
Season with the oregano, add the watercress and pour in the vegetable stock; mix well and leave to cook for 10-15 minutes (or until the courgettes are cooked through).
Remove from the heat and using a food processor or hand blender blitz the soup until smooth. Give it a taste and season with salt and pepper to your liking.