This is a recipe for a thick, creamy, tangy dip that literally couldn’t be more quick and easy to make. Just wack everything into a food processor and away you go – an (almost) instant dip, ready for snacking or entertaining. You can either roast […]
I’ve spent what feels like forever waiting for my homegrown tomatoes to become deliciously ripe and ready to eat. They have, however, flatly refused to co-operate. I don’t know if it’s the weather or our shoddy light-weight greenhouse but they are not playing ball. I […]
Whether you’re planning picnics or already thinking about packed lunches these are your new best friend. Crispy little filo parcels stuffed with sweet peas, creamy, salty feta and fresh mint – they’re absolutely delicious and very easy to make.
You can fold the parcels into any shape you like but I find it easiest to wrap long strips of filo pastry into triangles, which also makes the finished parcels extremely portable.
makes about eight (depending on size)
35g butter (melted)
200g filo pastry (approx 12 sheets)
200g frozen peas, thawed
2 spring onions
1 heaped tbsp finely chopped fresh mint
big pinch freshly ground black pepper
1/4 tsp chili flakes (optional)
sprinkling of sesame seeds (optional)
Pre-heat your oven to 180°c and line a baking sheet with parchment or a silicone baking mat.
Use a fork to crush the peas before crumbling in the feta. Finely slice the spring onion and then lightly mash all of the filling ingredients together.
Brush the filo sheets with a little of the melted butter before layering them up. I find that three layers is about right. Cut the pastry into lengths that will allow you to fold the parcels (you can make them any shape you like – I find triangles easiest). Spoon a heap of the filling mixture onto the pastry and then fold it into a parcel, making sure that the filling is fully encased by the pastry. Repeat until all of the filling and pastry has been used and then arrange the parcels on the baking sheet. Brush the outsides with a little melted butter and sprinkle on a few sesame seeds. Bake for 20-25 minutes, until crisp and golden. Enjoy whilst still warm or leave to cool for picnic treats.
If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]
Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m not generally a massive fan of dates, they’re a bit too sweet for me but combining them with slightly bitter cocoa powder makes all the difference and they do give the bites a lovely fudgy texture.
makes about 20
200g pitted dates
100g peanut butter
1 tbsp ground flax seeds
1 tbsp cocoa powder
splash of cold water
Put all of the ingredients except for the water into the bowl of a food processor and blitz them together until they are well blended. Add just enough cold water to the mixture to bring it together to form something similar in consistency to cookie dough.
Pull off chunks of the mixture and roll them into walnut sized balls. Spread them out on a sheet of parchment and then pop them in the fridge to firm up until you need a healthy little boost to your day. These will keep for a week or so in the fridge or you can freeze them.
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the […]
This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and the creamy tahini dressing that really make it a joy to eat. It’s so good for you but you wouldn’t even know it, it’s one of those dishes where you won’t even notice that it’s vegan!
You can use whichever grains you like, just cook them according to the packet instructions. It’s also nice to change around the vegetables depending upon whatever is in season, most things will taste great with the spices and tahini. This is quite a wintery combination but roasted peppers and aubergines would also be delicious in the summer, simply adjust the roasting time accordingly.
2 tbsp oil
1 small red onion
1 clove garlic
200g mixed grains (I used spelt, pearl barley & brown rice)
300ml vegetable stock (add more if you need to during cooking)
1/2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
seasalt and black pepper
700g vegetables (I used cauliflower, broccoli and squash)
2 tbsp tahini
1 tbsp extra virgin olive oil
juice of 1 lemon
black pepper to taste
1-2 tbsp ice water
Pre-heat your oven to 220°c and chop your veggies into bite-sized pieces. Crush the spices a little in a pestle and mortar and mix them with 1 tablespoon of the oil and the salt and pepper. Toss the veggies in this, making sure that they are well coated. Spread them out on a baking sheet and roast them for 45 minutes, until they are tender and a little charred around the edges.
Meanwhile you can prepare the grains. Dice the onion and gently fry it in the remaining tablespoon of oil in a large saucepan. Allow them to soften but they don’t need to colour at all. Crush the garlic and add that to the pan too. Mix in the grains and pour over the stock. Bring to the boil before simmering until the grains are tender. Drain away any excess liquid.
To make the dressing simply whisk together the tahini, olive oil and lemon juice. Season with the black pepper and then use a little ice water to thin out the consistency to make it pourable.
Toss together the roasted vegetables and cooked grains before piling into bowls and drizzling over the dressing. Delicious!