The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.
1 tin crushed/whole tomatoes
1 medium white onion
2 garlic cloves
1 tbsp rapeseed oil
2 pinches chipotle dried flakes
1 tsp garlic salt
Ground black pepper to taste
Dried Oregano to taste
Salt to taste
Blend the tomatoes, onion and garlic cloves together
Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano and garlic salt as the oil heats up
Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan
I was very happy to receive the new book FRUIT by Rosemary Sassoon. A very kind gesture and a pleasure to read. Thank you!
The book is such a practical guide on how to grow, cook and preserve your own fruit. This topic particularly interested me as we have planted an apple tree very recently alongside a beautiful lush raspberry bush, which actually yielded some berries late last year.
Our apple tree, blossoming for the very first time.
It is such a wonderful moment when you are able to pick fruit from your very own garden. Simply eat it or use it in numerous cooking dishes. As Rosemary so nicely puts it, “We cannot grow everything we eat, our climate amongst other things are against us….We cannot claim to be totally self-sufficient, but we can do our best.”
Raspberries getting ready!….
The book goes through all the fruits that can be grown in an English garden in order as it comes into season. Small compact advice easy to read and lots of thorough ideas on how to grow and preserve the fruit that we have so carefully nurtured. Some gardening books are very much written in a very instructive style but this one is up to you on how to follow and it’s really from the heart. You can see how Rosemary has devoted all her life to her garden and fruit.
If you are of the older generation, you may be used to your parents or grandparents growing their own veg and fruit in allotments or their own gardens. Now everything has become so convenient and we can purchase anything we desire from the local supermarket or shops. However, I think it’s time to go back to our roots and literally plant some fruit! There is nothing quite like fresh fruit that blossoms, grows and ripens in front of your very own eyes. The taste in comparison to what is sold is incomparable.
Thank you Rosemary Sassoon for igniting my passion for growing fruit all over again! What shall I plant next?….
I have a wonderful soup maker gifted from Tefal but I fail to use it regularly. I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.
I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself! This is a very simple recipe I put together today. I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.
I hope you enjoy this spring time soup. Here’s to more soups being made!
8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional
Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer. Cook through until soft.
Serve with a little grated cheddar on top and some fresh bread
I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.
Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.
1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste
Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside
In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad
Crumble in the feta last and fold in
Serve alone or with some buttered whole grain pitta bread
I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me! I’m just really happy we like the same sweet things lol!
A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!
I had to share some cake with you all…I hope you enjoy it, as much as we did! Have a beautiful day friends! See you soon! Much love, D x
Recently there has been a lot of change to my daily routine as now my two boys are in school and I find myself alone at home with our pet rabbit Alfie. It’s lovely having some quiet time but mostly I find myself constantly running around like a headless chicken. This morning I went food shopping which I absolutely adore. I feel all stocked up and ready to invent more recipes. . I also cleaned the kitchen!
For when I need to calm down and relax I have come up with this wonderful soothing smoothie recipe to help me unwind. No caffeine, no added sugar just pure peaceful bliss. The chamomile and mint tea does the trick!
200ml of cold mint & chamomile tea
1 small banana
1 nectarine in halves
Handful of frozen blueberries
Handful of baby spinach
Place all the ingredients into a blender or NutriBullet and blitz till smooth. Serve with ice if desired