A New Recipe A Day
Monday, 14 April 2014
Sunday, 13 April 2014
4. Avocado and Mint Dip and 5. Quinoa and Mint Dip
I wanted something different with my baked salmon.
I found the remnants of some Quinoa and Bulgar Wheat in the cupboard and some frozen mint in the freezer.
My inspiration for the Quinoa recipe came from "The Bumper Student Cookbook" by the Good Housekeeping Institiute which I picked up for £1 in WH Smiths although I added some sunflower seeds.
And it was back to Deliciouslyella for this gorgeous dip to use up the bits and pieces I had lying around.
Although the photograph doesn't look to appetising, I can assure you the meal was tasty and very filling.
Avocado and Mint Dip
Recipe here.
Quinoa with Mint Dressing
Serves 2
125 g Quinoa (I added some bulgar wheat too)
200ml Veg Stock
2 spring onions
10g mint
12.5 g of toasted pinenuts and sunflower seeds
1 tbsp lemon juice
1.5 tbsp olive oil
salt and pepper
Method
Cook Quinoa with stock according to packet instructions (10-15 minutes). Drain.
In a separate bowl mix slice onion, mint, nuts and seeds with lemon juice and olive oil.
Toss everything together.
Tomorrow I will add some cubed Feta Cheese and maybe some olives to the Quinoa Salad for lunch.
Saturday, 12 April 2014
3. Alfredo Sauce
This recipe was inspired by some sad looking mushrooms in the fridge.
Yesterday I had been browsing through Suzy Bowler's brilliant blog when I saw this recipe for Alfredo Sauce.
I had all the ingredients in my fridge except black garlic so used plain old garlic.
I also added some chives from the garden and served it on a toasted Olive Roll that I found lurking in the back of the freezer.
Delicious.
Alfredo Sauce with Mushrooms
15g butter
1 tbsp Parmesan Cheese
80ml double cream
2 cloves of garlic
salt and pepper
handful of quartered mushrooms
1 tbsp Olive Oil
Sprinkling of chives
Method
Gently heat butter, cheese, cream and garlic in a pan.
In a separate pan saute garlic in olive oil.
When the sauce is melted and the mushrooms are golden brown mix together and pour over toasted bread.
Suzy also suggests using it as a pasta sauce.
I was so impressed with Suzy's blog that I bought her book, The Leftovers Handbook which I recommend to all my students.
Friday, 11 April 2014
2. Mexican Squash Soup
When we went to Mexico in February I had this amazing soup, Pumpkin with Rosemary and Coba honey.
I was determined to try and recreate this when we got home.
I couldn't find any Coba honey but bought some local honey from the airport.
Pumpkins aren't around at the moment so decided to have a go with a butternut squash.
While my offering was some way off the holiday soup, it was definitely an improvement on my usual soup.
Mexican Squash Soup
1 tbsp oil
1 tbsp Mexican honey
3 sprigs of rosemary
1 large onion
2 cloves of garlic
1 medium butternut squash
1 litre of vegetable stock
Method
Switch oven onto Gas Mark 6.
Cut the butternut squash into small cubes, chop onion, slice the garlic and add to a roasting tin.
Add oil ,rosemary and honey and coat the vegetables.
Roast in the oven for 35 minutes, stirring a couple of times during cooking.
Place stock in large saucepan and add the vegetables.
Blitz with hand blender.
Garnish with toasted pine nuts or sunflower or pumpkin seeds.
*I served it with some leftover garlic bread topped with Gruyere Cheese
*I served it with some leftover garlic bread topped with Gruyere Cheese
Thursday, 10 April 2014
1. Rainbow Salad
For the recipe, click here.
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