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.
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.
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!
170g halloumi, patted dry with a kitchen towel and sliced
2 garlic cloves, finely chopped
1/2 tsp paprika
1/4 tsp ground cumin
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)
Preheat the oven to 190 or Gas Mark 6.
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.
In a frying pan, start by cooking the garlic in the olive oil for a couple minutes on medium heat.
Add the tomatoes and cook for 2-3 minutes or until the juices start to release.
Add all the seasonings and the tomato puree and cook for a minute, stirring occasionally.
Add in the shredded aubergine and mix well.
Pour in the water, mix and leave to simmer for 10-12 minutes or until the liquid has reduced and thickened.
Using a separate pan, fry the halloumi on both sides until lightly browned- golden.
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).
Now I can’t speak for all you lovely readers but here in the UK the weather has been something rather special. It’s actually hot and so far we are experiencing summery weather which certainly makes a change for the typically English weather we tend to experience. I know many this weekend shall be flocking to the coast and enjoying the lovely seaside, some will having a barbecue in their gardens or a friends garden… some may just want to find anywhere that’s moderately cool just to keep themselves from overheating… aka burning!
Anyways, there’s me rambling on about the weather, how very English of me… let’s get to the good stuff, this weeks recipe. An absolute delectable treat that will certainly cool you down in these warmer temperatures. Fantastic to share with friends or even if you’re just chilling with a book and fancy a little refresher.
15ml Gordon’s Sicilian lemon gin
Start by blending the raspberries in a food processor until smooth (leave a couple raspberries aside for decoration- optional).
Then, in the glass of choice fill with ice cubes.
Take two teaspoons of the blended raspberries and add to the glass.
Add the gin, followed by the lemonade and give it a good mix. Finally place any remaining whole raspberries on top (optional) and enjoy 🙂
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.
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! ☺️
75g red split lentils
1 small carrot, finely chopped
1 celery, finely chopped
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
Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.