I’m having a real cauliflower moment lately. It’s delicious, and everyone should be eating it, especially for lunch. There’s a whole trend of mincing it up, having it instead of rice, or using it as a pizza crust. Call me old fashioned, I just like roasting it.
One of my New Years resolutions was to get better at bringing lunches to work. It’s about half way through the year and I’d say I was only managing to bring lunch in around half of the time! I mean it’s an improvement on nothing so it’s kind of good, right?
This is a perfect make-ahead salad you can throw together easily on a week night or Sunday afternoon. Chances are you already have most of the ingredients too. It’s great on its own as a lunch or might make a nice side for a BBQ or with meat.
Beans! Beans are great. They’re protein-y (so I’m told) and really cheap. And they keep in your cupboard for ages if you buy them tinned and forget about them like I did.
Until today. Hello, mixed bean salad tin. You are going to be something wonderful.
Don’t be misled here – this is an easy Greek bean salad in the sense that it is a Greek salad with beans in. Recipe after the jump!
I’m having a really big chestnut mushroom phase at the moment. These little guys are going in everything I cook, they’re so savoury and tasty.
They also make a great meat substitution, more so than the classic white mushroom because they have a much stronger taste.
This is another easy dish if you only have basic cupboard ingredients and little time. I’m using brown rice and I mixed it all together because I prefer the texture but you can use whatever rice you have hanging around, and serve on the side or even over noodles.
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.