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.
Y’know when you come in from work and you want something delicious and easy but you don’t want pasta? This dish solves all those problems and more.
This recipe uses two pre marinated salmon fillets in sweet chilli from Lidl, but you could likely find these in any supermarket (or even marinade yourself). Buying them pre marinated makes this a really quick easy tea.
Also I swear I’m not affiliated with Lidl, most of my posts use their products but it’s only because they’re my local supermarket.
Leap (like a salmon) over the jump for the recipe!
Nothing like a good courgette. And a good risotto. Together, you’re looking at something great.
I only made this because I had a ridiculously good looking courgette in the fridge. I think it was from Lidl. It was so green and appealing, it had to be a star of the show.
I did something here I’ve not tried before that worked nicely – grated half the courgette into the risotto rather than chopping it all. It lets the vegetable mingle more into the rice and gave a more courgetty result.
This nicely used up the leftover pulled pork from New Years which I’d had in the freezer. There’s nothing better than coming home to a really easy meal and this is one of the easiest.
This recipe uses brown rice, in this last year I’ve become completely addicted to the stuff. I love the nutty taste, the ‘bite’ that it has to it and the fact you don’t need half as much as white rice to fill you up!
I used to have a wok that went missing, so if you have one do use it, I had to improvise (read: use frying pan).
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.
My goal for this year is to improve my taste for fish, so this was actually the first time I’d ever cooked salmon. I was delighted with how easy and tasty this was!
I cooked two fillets and had the second one cold with salad the day after.
A perfect, comforting dish. I like to roast the butternut squash first in the oven, and mash half of it into the risotto.