A Warm Summer Salad

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I do like my reddy pink radishes hot and peppery and when I saw these gorgeous jewels placed in a bunch amongst the greenest of leaves, I just had to buy them!

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With it these adorable boiled pearl potatoes, fresh spring onions and salty halloumi cheese. A peri peri lemon olive oil dressing to bring all the flavours together, to add a certain zinginess that brings this summer salad alive!

One of my favorite meals and I really hope all of you enjoy it too! Have an exciting day! Much love, D x

INGREDIENTS

500g pearl potatoes
Bunch of radishes
Halloumi cheese block
4 spring onions sliced
Juice of 1 lemon
6 tbsp olive oil
1 heaped tsp peri peri spice mix
Salt to taste
1 garlic clove minced

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METHOD

Boil the pearl potatoes with skin on for 12 to 15 minutes until they are tender and soft. Drain and set aside

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Cut the halloumi cheese into thin slices and place in a hot non stick frying pan with a little olive oil. Keep on a medium heat and brown off on both sides. Be careful as the moisture from the cheese will spit when cooking

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Meanwhile roughly chop the radishes and spring onions

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In a jug or small bowl. Add the lemon juice to the olive oil for the dressing. Season with salt. I used about 1 teaspoon and stir in the peri peri spice plus the minced garlic

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Now to combine. Put all the salad components into a large saucepan, drench in the dressing and toss to ensure all is covered in the dressing

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Ready to serve….

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An Instant Taste Of Mexico

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Yesterday I ate the most creamiest silkiest avocado ever.  It scooped out of its shell so easily and made for a lovely healthy snack.  Tangy, salty and spicy all my favourite flavours! 

It’s so satisfying when you know you’re eating something you really like and is very good for you!  I just had to share this flavour combination with you all…

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You’ll need…

An avocado just ripe
Lime
Piri piri chilli spice mix
Salt

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Slice avocado into half, season with salt, sprinkle on the spice mix and then saturate in fresh lime juice!

Yup that’s it! It was sooooo delish!

I’ll be back with a funky flatbread recipe very soon! Until then, have a beautiful day!! Much love, D x

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A Vegetarian Spanish Sausage & Bean Medley

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I had this packet of mini vegetarian cocktail sausages sitting in my freezer collecting ice, that I had forgotten about. So when I saw the other ingredients I had to work with I thought the sausages would make the perfect satisfying addition.

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I remember having seen a Spanish recipe for sausage and white bean casserole a while ago and my mind took my fingers and started to work on my very own version. A very satisfying and warming meal, no need for extra carbs such as bread or pasta. An immense dish with Mediterranean flavours that are always a winner for me! The spinach lifts the recipe at the end and the overall result is a feast for the eyes. Definitely a recipe I will be making again and again!

I really hope you enjoy it, Much love D x

INGREDIENTS

280g Vegetarian mini cocktail sausages
1 red bell pepper diced
1 tin butter beans, drained & rinsed
2 garlic cloves sliced finely
10 cherry tomatoes halved
3 large handfuls of baby spinach roughly chopped
1 tbsp olive oil
⅓ tsp dried red chilli flakes
⅓ tsp dried oregano
½ tsp smoked paprika
⅓ tsp garlic granules
Salt to taste
Fresh lemon to taste

METHOD

• Sauté the pepper, chilli flakes and garlic together on a low heat until pepper is tender, mix in the tomato and crush a little

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• Add paprika, oregano, garlic granules and salt, mix well and add the sausages

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• Cook for 5-7 minutes or sausages upon instruction. Throw in the butter beans and squeeze in some lemon juice

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• Cover and cook for 10 minutes on a low heat. Put in the spinach at the end, combine well and serve

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Good Morning Friends ♡

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And yummy Vegetarian food!

Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂 Where WordPress and Facebook comes together! 🙂

https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

Can’t wait to see you all there my lovely friends!!!

Have a brilliant day! Much Love D x

A Roasted Garlic & Lemon Dressing On A Super Salad

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My husband decided to go on a diet to lose a little weight which is good news for him and his health but not for my cooking passion!
All this food and he will only be sampling?!! So to accommodate this change I decided that I would cook him super healthy food and I too would join him. Though I’m not giving up my love of sweet things, everything in moderation for me! Lol 😉

No carbs, more protein, more fruit and vegetables! So I raided my fridge for all the fresh veg I had and teamed it up with chickpeas. I must say I was delighted by the result and though he had most of it, I secretly wish I had made more for myself too!

I roast vegetables occasionally for pasta and various curries but this was the first time where I made a salad. This inspiration has come from Elaine@Foodbod. I often see her colourful pictures of succulent roasted vegetables! Drenched in mouth watering dressings so I too couldn’t resist. The addition of chickpeas provides this dish with more nuttiness and makes it more satisfying.

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I think I will have to go and buy some more exciting fruit and vegetables to explore and create new recipes with! Have a fantastic day! Much love D x

INGREDIENTS

1 medium aubergine sliced finely and then quartered
1 red bell pepper chopped into chunks
1 large fresh tomato in segments
3 garlic cloves in skin
1 tin of chickpeas
3-4 tbsp olive oil
2 tbsp fresh lemon juice
1/3 tsp smoked paprika
1/2 tsp dried coriander leaves
Salt to taste
Pinch of sugar

METHOD

• Preheat oven to 180°c, place all the prepared veg into a lined roasting tin. Drizzle a little olive oil and a sprinkling of salt and massage the oil into the vegetables

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• Roast for 25-35 minutes until everything is tender and soft. Peel the roasted garlic cloves and set aside in a small bowl

• With a fork smash the roasted garlic, add salt to taste. Pour in the olive oil and lemon juice and then mix in the paparika, dried coriander and sugar. Combine well

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• Serve up the roasted vegetables in a large bowl, rinse the chickpeas and throw in. Drench the salad with the dressing and coat all the ingredients well

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Lovely treats…

We are having a very busy weekend, lots of fun and festivities.  Wedding, dressing up, eating and shopping!  My kind of weekend!  I was lucky to pick up a few treats on the way…

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Bargain buy £60 to £24! Wooohoooo!!! So pretty and a lovely light scent…

Lunch outside after a trip to the park.  Grilled halloumi cheese with salad encased in a warm flat bread and chunky chips!

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And to round it off,  a crisp mint flavourful box of chocolates!  I’ve been craving mint and chocolate for a while.  I think it will satisfy me for now but I will have to bake something minty and chocolatey soon too!

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Lunch, perfume and chocolates, feel like a princess! 

Enjoy the rest of your weekend, see you tomorrow, much love D x

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A Springtime Quinoa Salad For “The Heritage Cook”

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I had the honour to write for Jane Evans Bonacci’s blog the Heritage Cook and my recipe for “Asparagus, chilli & lemon quinoa salad” has been featured, whilst Jane attends to some blogging business.

Jane’s lovely blog is where in her words you will find ” Traditional comfort foods, gluten-free options, and healthy alternatives merge with today’s food trends to give you hundreds of recipes to choose from on The Heritage Cook!”  So come along friends check out my refreshing gluten free quinoa dish and many of Jane’s yummy recipes too…

Hope you’re all having a tremendous Tuesday. Have fun! and I will see you soon….Much love D x

A Refreshing Take On Bhel

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Bhel is a savoury Indian snack, and is a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.  Traditionally you can include chickpeas, potatoes, onion and date chutney too.  However my husband has always had his own take for a quick delicious snack fix.

Normally he would just chop some tomato, onion and coriander and combine with Indian snacks such as Bombay Mix, Chevdo or sev.  This version he made, was so nice! That it had to be shared! Extremely refreshing with the choice of herbs especially the mint.  Spicy with the addition of chilli and also a little warmth that hits the back of the throat from the tasty radishes.

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I haven’t put measurements up for this chaat mix as you can add or omit as you prefer and this way you can make as much as you want!  I had a massive bowl full!  Ok..no! We shared it ;). I’m still trying to be good! Lol!

Perfect for a party as a snack or even simply to nibble on with drinks!  The sun is out today and I can feel it’s going to be a stunning Sunday!  Have a beautiful day and I will see you all tomorrow!  Much love D x

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INGREDIENTS

Radishes
Cucumber
Red onion
Red chilli
Lemon
Fresh mint
Fresh coriander
Indian crispy snacks
Amchur/mango powder
Tamarind chutney

METHOD

• Finely chop all the vegetables and herbs

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• In a large salad bowl mix the Indian snacks equally and add the chopped ingredients to the bowl

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• Mix well, squeeze in some fresh lemon juice to taste.  Sprinkle in some amchur powder and mix in a little tamarind chutney

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More Pancakes & A Piquant Pomelo Salad

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I always have my pancakes with sugar and lemon. Well I would! Wouldn’t I? As my love affair with lemons continue! lol

This time I went savoury and spread lush layers of fresh cream cheese with chives and sweet cherry tomatoes.  The pancakes themselves also appeared to have a party in the pan as they rose and puffed up whilst I was cooking them!

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Such a quick and easy recipe to remember and the addition of melted butter really gives the pancakes a slight richness before we are to fill the pancakes with even yummier things!

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I also had a pomelo grapefruit salad with the pancakes which was a delightful combination of fruit, cheese and chilli!  Sweet, salty, sour and hot in one mouthful! Extraordinary! Will be making this again!

INGREDIENTS

1 cup plain flour
1 cup milk
2 free range eggs
1 tbsp melted butter
Pinch of salt
A little cold water

Sunflower oil

METHOD

• Throw in all the ingredients into a large mixing bowl apart from the butter and water

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• Whisk until smooth, pour in the melted butter, whisk to combine and add a few tablespoons of water to thin the batter a little

• Preheat a small non stock frying pan with a little oil on a low to medium heat  Gently place a ladle of batter into the pan and swirl around to cover the pan surface and thin the pancake out

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• Flip the pancake as it starts to come away from the sides,  turn over to cook both sides until golden brown with speckles

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• Use any filling of your choice, sweet or savoury, or both!!
I had mine with low fat cream cheese with chives and cherry tomatoes

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Pomelo Side Salad

Pomelo segmented without skin
Cherry tomatoes halved
Chilli seed mix
Chilli flakes
Grated Cheddar cheese

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