Rupa’s Salsa Verde…


Salsa verde is a green salsa, it can be quite chunky but the one that was prepared by my youngest sister in law last Saturday, was something extremely special.  Rupa had called us round for dinner and  Oh my did we enjoy ourselves!  She had prepared grilled vegetable and golden halloumi skewers with a jewelled vegetarian couscous along with the salsa that tantalised our taste buds and made all the the different ingredients on the plate sing!

The consistency was very smooth and the colour so very vibrant.  I just deeply regret not taking a picture to show you all, I was too busy eating away! Sorry!
I have however, found a picture that shows the type of consistency of the salsa we had.  The colour here, is more a lime green but the colour you will achieve with this particular recipe will be slightly darker due to the mint. I hope you all enjoy it as much as we did.

Thanks to R & V for a wonderful evening and for this lovely recipe!


1 bunch parsley, chopped leaves only
1 bunch basil, chopped leaves
1 bunch mint, chopped leaves
2 tbsp capers drained
2 garlic cloves, roughly chopped
1 tsp dijon mustard
Olive oil as required
Sea Salt & Ground fresh pepper to taste


Simply blitz all the above ingredients together in a food processor, grinder or Nutribullet if you have one

Pour into a bowl and leave in the fridge until your ready to serve

Picture courtesy of

Basil & Bean pasta sauce


I was about to enter the kitchen to make dinner and I asked my son if what I was going to make was okay for him and my 2 and a half year old turned around and said “no I would like ummmm…pasta with kidney beans!” you may notice through my blog that we use a lot of kidney beans in our home. I think he is comforted by them and requests them quite alot! So here’s another variation on the favourite versatile kidney bean. You can add borlotti beans also instead of the infamous kidney bean

serves 2

1 small onion finely chopped
1/2 tin of kidney beans
250g tomato passata
1 tbsp olive oil
Handful of torn basil leaves
1/2 tsp dried oregano
1 vegetable stock cube
Salt to taste


1. Heat oil and add oregano and onion. Stir and wait until onion is translucent

2. Pour in the passata, crumble in the veg stock cube and simmer on a low heat for 5 minutes. Mix in the kidney beans, then season with salt. Simmer on low for a further 10 minutes

3. Throw in the basil right at the end. So the aroma and taste remains strong and fresh

4. Serve sauce on a plate of penne pasta. Sprinkle with a hard cheese of your choice. I personally prefer a medium mellowy cheddar!