I’ve got a bone to pick with you guys. Why did none of you tell me how delicious baked feta is? I mean regular feta is pretty good but baked feta is a whole other thing! It’s so soft, but not actually melted, with a […]
I love hummus as much as the next person but summer barbecues when you don’t eat meat can get a bit hummus heavy so it’s nice to have a bit of a change every now and then.
This recipe is ludicrously good for you! It’s packed with protein and vitamins and has barely a whisper of fat in it to boot. It’s packed with flavour too, fragrant herbs and a little zing from the lemon. If you buy pre-cooked beets (not the kind in vinegar) then this is also really quick to make and it keeps for several days.
makes enough to feed an army of barbecue guests!
350g cooked beetroot
1 tin of cannellini beans
big handful of fresh dill and mint
3 tbsp of Greek yoghurt or skyr
juice of 1/2 lemon
salt and black pepper to taste
Put the beetroot into a food processor and whizz it up until you have a thick paste. Drain the beans and add them and the herbs to the processor and blitz again until it’s fairly smooth. Finally add the yoghurt, lemon juice and seasoning and pulse until well blended. Transfer to a serving dish and serve with flat breads or tortilla chips.
I’ve taken the delicious salad that Rach from our little community shared on here last summer as the flavour inspiration for these. I bloomin’ love beetroot and dill, alone or together, they put me in veggie heaven. These little vegetable patties are so delicious, crisp […]
I know that for the last couple of years (whilst I was living in the USA) I’ve offered you recipes for sweet treats to celebrate St Patrick’s day, but this year I thought that I might go down a more traditional route.
I’ve only made soda bread once before, a long time ago, and if I’m honest, I wasn’t a massive fan of it. It was a plain recipe and with no other flavourings I found the taste of the baking soda to be a bit overpowering. Thankfully though that’s not the case with this one! The buttery leeks and rich, tangy cheddar make this a delicious loaf. It’s wonderful for mopping up soups and stews and all manner of hearty meals.
makes 1 loaf
1 medium leek
150g spelt flour
150g whole wheat flour
1 1/2 tbsp baking powder
1 tsp bicarbonate of soda
100g grated cheddar
mixed seeds (optional)
Pre-heat your oven to 220°c and if you have a baking stone then put that in the oven to pre-heat.
Melt the butter in a frying pan and then set aside two-thirds of it. Thinly slice the leek and gently fry it in the remaining butter until it is just starting to become golden. Set aside.
Whisk together the flours and raising agents in a large mixing bowl. Stir in the leeks and grated cheese (keep a little cheese back to top the loaf).
Combine the melted butter that you put aside earlier with the buttermilk and then use this to bring everything together to form a soft ball of dough. Give this a very brief knead on a floured surface before shaping it into a neat ball. Cut a cross in the top of the loaf and then sprinkle on the reserved cheese and the seeds if you’re using them.
Transfer the loaf to either the hot baking stone or a lightly greased tray and bake it for about 40 minutes, by which time it should be crusty and golden brown.
I love visiting Brittany, probably because it’s quite similar to Cornwall. And because the food is so delicious. I can’t go to Brittany and not eat a galette at some point. Preferably filled with gooey, melty Emmental. Mr Colonial Cravings is a fan too, although […]
This tasty little vegetarian number makes a fairly regular appearance on our week night dinner menus. It’s a really quick and easy one pan wonder. It’s not limited to dinner time either, this is a great dish for brunch or lunch too. And it’s not just for veggies, there’s plenty of flavour here so you won’t feel like you’re missing the meat.
If I’m really pressed for time I use prepared butternut squash ‘noodles’ but otherwise just plain old grated squash seems to work well. I like to serve this with a simple side salad and perhaps a hunk of crusty fresh bread if you’re feeling especially ravenous.
serves 2 greedy people
250g squash (grated or spiralized)
handful of spinach
4 eggs (2 separated)
splash of milk or cream
1/2 tsp chipoltle powder
salt and pepper
100g feta (I like the stuff that’s marinated in chili oil)
oil for frying
Thinly slice the shallots and gently fry them in a medium frying pan over a moderate to low heat. Add the squash and continue to cook until it starts to become tender and the shallots are just starting to brown.
Separate two of the eggs and put the whites into a large mixing bowl. Whip them until they hold a soft peak.
Lightly beat together the yolks with the remaining two eggs and a splash of milk or cream. Season this with salt and pepper and the chipotle powder and then gently fold the whipped egg whites into this.
Add the spinach to the frying pan and cook it very briefly before pouring over the egg mix. Keep the heat low and sprinkle over the thyme and feta. Pre-heat your grill and once the fritatta is partially set and cooked underneath so that it is nicely brown put the pan under the grill to finish cooking and allow the top to brown.
Serve immediately with a crisp side salad.