Roasted Vegetable Quinoa With Lime

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A winter warmer, so quick. I think it’s too good to be true. Very tasty, healthy and comforting on a cold winter’s night…
Makes a lovely main or even a side dish to go with your Christmas dinner. Have a look and give it a go. Do let me know how you all like it. Love feedback! Until then, much love, D x

INGREDIENTS

1 large cup precooked quinoa upon instruction

1 aubergine diced
1 bell pepper diced
12 plum or cherry tomatoes
5 garlic cloves
2 courgettes diced 2cm chunks
1 chilli sliced finely
Coriander to garnish
Fresh lime juice to taste
Olive oil
Salt to taste

METHOD

Preheat oven to 200°c, place all the vegetables in a large deep roasting tray.  Season with salt and a generous drizzle of olive oil

Roast for 20 minutes or until all the vegetables are cooked through and a little charred

Carefully fold in the cooked quinoa, drench in lime juice to taste.  Use freshly cut coriander to garnish the quinoa

Serve hot with a sprinkling of grated cheese

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Juicy Garlic Baked Tomatoes

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This is the beauty about cooking…Making the most simplest food and dishes with maximum flavour. Why make life so complicated when it can be so simple!

Tomatoes, garlic and olive oil! That’s it!!! that’s all you will need!

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Have a look…Give them a go and let me know how you like the simplicity of these tasty garlic infused tomatoes.

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Have a relaxing weekend, I’m off to cook some more food…Much love, D x

INGREDIENTS

4 big tomatoes
3-4 cloves of garlic sliced finely
Olive oil
Salt & pepper to taste

METHOD

Preheat the oven to 170°c

Make tiny cuts in the tomato and slot the garlic slices in

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Repeat for all the tomatoes

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Place the tomatoes on a baking tray

Drizzle a little olive oil onto the prepped tomatoes

Bake for 20 minutes or until the tomatoes are cooked all the way through

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A Mexican Lime, Courgette & Pepper Risotto

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Something to celebrate Cinco de Mayo! A date to me which never had any relevance until now. By blogging for just under a year, I have learnt so much about different cultures and countries from you all. Amazing new festivals and celebrations I knew nothing about! I am very grateful to you all and in thanks I send this risotto with a Mexican edge!

The lime that transforms this risotto really tantalises and adds to the courgette and bell pepper, enhancing the overall feel and taste of this wonderful recipe.

Mexican Italian fusion I think this will be! I couldn’t help myself last night, I had two helpings! I think I have fallen in love with risotto all over again, especially with the Mexican elements doing a rumba on my tongue!

I hope you enjoy it as much as I did! Let’s fall in love again x

Buenos días & Buongiorno! Have a brilliant day x

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INGREDIENTS

250-300g Arborio rice
1 courgette sliced finely diced
1 small white onion finely chopped
1 green bell pepper diced
½ the juice of a lime
1 tbsp olive oil
1 tbsp butter/low fat butter spread
⅓ tsp salt or to taste
1 litre vegetable stock

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METHOD

• Melt the butter with the olive oil in a large non stick pan on a slow heat

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Add the onion and pepper and sauté for 2 minutes then throw in the rice and make sure every grain is coated in the oil. Keep mixing to avoid sticking

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• Slowly add a ladleful of vegetable stock and continue to stir, each time the stock is absorbed add a ladleful at a time.

•The whole cooking process should take about 30-35 minutes. Half way through mix in the courgette and continue to cook in the same way

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• You may need a little more stock to get to your desired rice consistency. I like mine just cooked

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• Make sure all the vegetables are tender, season with salt and more butter if desired. Serve with a wedge of lime and a little grated parmesan if you so wish

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