I am pretty certain that I could eat my body weight in nut butters (sometimes straight from the jar). The problem is that so many of them are made with palm oil. I do try really, really hard not to buy products that use palm […]
This is such a great accompaniment to grilled or pan-fried fish, crispy tofu, in tacos or even as a tangy alternative to guacamole with some crunchy tortilla chips.
My home-grown chilis are pretty fierce this year so I actually only use half but if you use something like a jalapeno then one should be about right. It’s entirely up to you if you want to use a red or green chili, both are nice.
1 golden kiwi
1 large ripe avocado
1 chili (or to taste)
juice of 1 lime
1 tbsp chopped coriander
1 tbsp chopped chives
1 tbsp chopped mint
seasalt & black pepper to taste
Deseed the chili and finely chop it. Peel the kiwi and the avocado and dice them into fairly small pieces. Gently toss everything together with the lime juice and season to taste with a little seasalt and black pepper. That’s it! It’s ready serve with grilled or pan-fried fish or tofu, or anything else that takes your fancy.
Today is set to be a scorcher! Whilst my little veggie patch is struggling a bit with the heat and my peas are looking very sorry for themselves, I have to confess that I am loving it. You just need to drink plenty and relax into it. Cue this cheeky recipe for a deliciously cool fruity frozen margarita.
This does take a little forward planing but only in so far as remembering to chuck a few kiwi fruit in the freezer, and they don’t really take that long to freeze.
serves 2 (you shouldn’t drink alone!)
3 large kiwi fruit, frozen (I used golden ones)
juice of 1 lime
70ml nice tequila (I used Patron Silver)
several dashes of orange bitters
Peel the frozen fruit and then toss everything into a blender and blitz until you have a smooth, boozy slush. Pour into glasses garnish with fruit before serving.
I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious!
But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, I can’t turn my back on it for five minutes without its contents becoming overripe and threatening to turn to mush right before my eyes. As a result I’ve had plenty of chances to play around with my favourite banana bread recipe (which also happens to be vegan). These are such a great breakfast treat, they’re moist, light, fluffy and flavourful. They’re also better the next day, so you can bake in the evening when it’s cooler and enjoy them for breakfast the next day!
makes about 12
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp of ground cinnamon
100g of muesli
demerara sugar to finish
Pre-heat your oven to 180°c and grease and line a muffin tin with wrappers.
Mash the bananas really well, so they’re quite smooth and beat them with the sugar and oil. Sift together the flour, raising agents and cinnamon and then briefly fold them into the mashed banana mixture, so that they are just combined. Stir in the muesli and then spoon the batter into the muffin wrappers. Sprinkle the tops with a little demerara sugar to add a little crunch. Bake the muffins for 20-25 minutes, until they are risen and fluffy and a cake tester comes out clean when you insert it into them. If you can resist eating them while they’re still warm then these are even nicer the next day, banana bread always is!