Nom nom nom nom nom! |
I eat far too much pasta with tomato sauce. Herein I document my attempt to diversify my dinners and reinvigorate my recipe repertoire. |
-
Photo
Broad bean bruschetta
Cook some broad beans (frozen is fine), refresh in cold water, then slip the beans out of their skins. This takes a little while but is satisfying like popping bubble wrap.
Wazz up the beans in a blender with garlic, lemon juice, shredded mint, extra virgin olive oil and seasoning.
Toast some ciabatta or sour dough bread and char a little over an open flame. Rub with a clove of garlic and drizzle with olive oil.
Spread over the broad beans, drizzle with some more oil and season.
Rating: Nom nom nom nom!
-
Photo
Sea bass fried with a concoction of onions, cherry tomatoes, balsamic and thyme
Rating: Nom nom nom!
-
Photo
Griddled tuna with a salad of butter beans, beetroot, cherry tomatoes and rocket.
Rating: Nom nom nom!
-
Photo
Salad of (thawed out frozen) peas, broad beans, radishes, watercress and mint
Rating: Nom nom nom!
-
Photo
Blush orange martinis
Shake up some vodka, cointreau, freshly squeezed blush (or blood) oranges and lime juice.
Rating: Nom nom nom nom!
-
Photo
Pea and mint dip
Leave some frozen peas to thaw and drain off any excess water.
Wizz up some fresh mint and yoghurt or cream cheese in the blender. Add the peas and some minced garlic and wizz again. Season with salt and pepper and add lemon juice to taste.
Serve with raw vegetables (eg. radishes, carrots, fennel…) and pitta bread.
Rating: Nom nom nom nom!
-
Photo
Sourdough French toast with blueberries, banana and maple syrup
To make the French toast, beat together two eggs and 120ml milk. Dip the bread in the mixture and fry in butter.
Rating: Nom nom nom nom nom!
-
Photo
Beetroot, carrot, blush orange and ginger juice
Rating: Nom nom nom nom!
-
Photo
1
Notes
Sweet potato, pepper and black bean quesadillas
Cut sweet potato into small chunks and toss in chilli powder, crushed cumin seeds and oil. Roast until squidgy.
Fry slices of onions and red and yellow peppers. Add some garlic, chilli powder and cumin seeds. Add some tinned black beans to warm through.
Put a tortilla wrap in a dry frying pan over a low heat. Grate over some cheddar and add all the vegetables to one half of the tortilla. Grate a bit more cheddar on top and fold in half. After a couple of minutes when one side is starting to go brown, flip it over and do the other side for a minute, then take off the heat.
Mash up some avocado, lime juice and salt. Dollop it on top of the enchillada along with some chopped coriander.
Inspired by this. Would also be great with spinach, I reckon.
Rating: Nom nom nom nom nom!
-
Photo
