Himalayan salt is extremely new to me but I’m loving the benefits! I enjoy it in my food! I am now bathing in it and I also have a Himalayan rock salt lamp to calm me down at the end of the day. Nutritionally packed with over 80 healing minerals it’s an amazing addition to our diet and lifestyle.
I extremely enjoy it when it is sprinkled on edamame beans with various different spices. Such a distinctive salty taste and very, very moreish!
I normally wait on them in restaurants but a few weeks back I spotted a frozen variety and I was ecstatic! I haven’t stopped eating them since…
200g Edamame beans in pods, cooked as per instruction
Himalayan rock salt to taste
1 tsp garlic powder
1 tsp chilli powder
Sprinkle all seasoning on the cooked edamame bean pods
Make sure all covered in the salt and spices
Ready to pop them into your mouth!
(Himalayan salt picture courtesy of Thesnowfairy.com)
A gooey cheesy fritter without egg!.. Loaded with vegetables of your choice. I preferred courgette, sweetcorn and spring onion. You could use tomato to give it a bit more and some chili to jazz it up a bit!
Simply done…quickly eaten! Enjoy friends..Much love, D x
1 grated courgette
1 tin sweetcorn drained
100g mature cheddar cheese grated
1 spring onion sliced
Handful of chopped chives
4 tbsp plain flour
Oregano to taste
Combine all ingredients except milk and flour, mix well into a large bowl
Whisk the milk and flour. Slowly add this mixture to the large bowl
Heat up a little olive oil in a non stick frying pan. Place a heaped table spoon of fritter mixture into the pan and flatten to make a disk
Gently flip over. Making sure both sides are golden brown
As you all know friends, my husband enjoys his food and this totally inspires me to create, bake and make more new dishes. I was really excited when he came home and was talking about his colleague & friend Nathan making tapas yesterday evening. They both share a love of food and it’s wonderful as always, to share ideas and experience different cuisines.
The one tapas dish that stood out to me was the “Padron Chillies sprinkled in sea salt”. Now being of Indian heritage, I adore chilli. This fascination developed after getting married where all of a sudden I was able to eat as much sweet stuff and chilli, spicy stuff as possible. Really tastebuds do change when you’re paired in a relationship! You adopt each others tastes and are more open to trying new foods.
I am yet to make these tasty tapas chillies but Nathan was extremely kind to share his spread and most importantly his recipe. The padron chilli is known as the Tapas Chilli Pepper ~ used commonly in Spanish cooking, these Padron peppers literally melt in your mouth, with a small amount saltiness and heat making them so very moreish! They are used whilst green & immature and are very mild. You really get to enjoy the flavour sensation without burning your palette.
These had to be shared immediately and thank you very much Nathan for introducing us to them and for the mouth watering pictures!
2 cups of Padron peppers
1-2 tablespoons olive oil
Sea salt for sprinkling
Add olive oil to a very hot frying pan, when oil is hot and sizzling gently place the peppers into the oil
Cook and stir the peppers until the skin is blistered and the pepper soft
Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste
This has to be my most favourite quinoa salad dish to date! Last night we wanted something really light and healthy and this ticked all the boxes. Recently you may be noticing that I have been creating a lot of Mediterranean recipes. I just love the flavours and am probably secretly craving the sun, sea and sand!
A taste of the Med will hopefully keep me going! Until I get there!
An excellent vegan dish also, just leave out the feta and use an alternative if you wish. The balsamic vinegar helps mingle all the flavours and really brings out the sweetness in the juicy cherry tomatoes. I need to go buy some more quinoa today to make some more. Have a stunning day! Much love D x
150g baby spinach
12 asparagus spears chopped
16 cherry tomatoes halved
1 tbsp olive oil
1 garlic clove minced
½ tsp salt or to taste
½ tsp dried oregano
Dash of Balsamic vinegar
1½ cup pre cooked quinoa
Feta cheese (optional)
• Heat up the oil in a deep pan with the garlic on a medium heat. Once the oil is hot add the asparagus and cherry tomatoes
• Season with the salt and oregano. Stir fry so that everything is coated in oil. Lower the heat and cook for 5-8 minutes until the asparagus is tender
• Splash in a little Balsamic vinegar and mix well. Place the fresh spinach on top of the cooked asparagus and tomatoes and turn off the heat
• This way the spinach will wilt a little but largely remain soft and fresh. Leave to sit for 10 minutes
• Place the quinoa in a large mixing bowl, mix in the asparagus, tomatoes and spinach. Making sure you get all the juices and dressing in
• Combine well and serve warm with some crumbled feta cheese