Do you like fish? You should be eating more of it, it’s really good for you. And it’s even better for you when you put lots of butter on it, and then serve with a butter sauce. Butter makes everything delicious!
This salsa is really easy to make and looks really impressive!
I actually have my uncle to thank for this recipe where he served it at a family Christmas party, I’ve been recreating it ever since!
It goes great with tacos, fajitas or even just plain old tortilla crisps. The pictures don’t contain cucumber as my boyfriend is allergic but it adds a lovely cooling effect. Sweetcorn is also a great addition which I put in after these pictures.
This keeps in the fridge for a couple of days and is also great sprinkled over salads.
This is fast becoming my new favourite snack. Brunch, lunch, starter, creamy delicious garlic mushrooms are always appropriate!
I like to use a mix of chestnut, white and button mushrooms but this is good with any mushrooms you have available.
Creamy garlic mushrooms with white wine
This should be enough for two
1 punnet mushrooms of your choice, or 1/3 punnet each of closed, chestnut and button
4 cloves garlic
1 small shallot
1 teaspoon butter
1/2 teaspoon oregano
1 small bay leaf
Small cup of white wine
1 tablespoon of single cream, or creme fraiche
Granary bread to toast and serve
Wipe the mushrooms with kitchen towel to clean and chop roughly into different shapes. I like to slice some and quarter others so you get a nice variety in the dish.
Finely chop the shallots and garlic and add to a hot pan with the butter and oil. Soften for 3/4 minutes and then add the mushrooms.
When the mushrooms are around 80% cooked add in your wine and reduce the heat. Add your oregano and the bay leaf and lave for 5-10 minutes to reduce the wine down. Stir in the cream or creme fraiche and then season to taste.
Serve immediately with crusty granary toast and enjoy!
If I’m completely honest my favourite way to eat avocado is just on toast. Why try and make it into something it isn’t?
I have my friend Caoimhe to thank for this idea, and it really does make a truly tasty pasta sauce. You’ll need some things to bring out the flavour – lots of basil, garlic and lemon, but it’s worth it.
Take a splash of the pasta water in a jug (you can always add more later) and an avocado lightly mashed with a fork. Stir in minced garlic, salt and pepper, a handful of fresh basil and a squeeze of lemon. Blitz with a hand held blender until you have a rough textured sauce – some lumps are fine.
Ratatouille! My boyfriend hates this dish, but for me, there’s nothing like tucking up with a big bowl of vegetables. And cheese. Lots of cheese. I eat it as a main with bread, but you can serve it as a side too. It also freezes really well and can be eaten over pasta, rice… any carb!
The secret to a good ratatouille is to cook the vegetables one by one according to their size and cooking time, rather than all at once.
A perfect, comforting dish. I like to roast the butternut squash first in the oven, and mash half of it into the risotto.