Month: November 2015

Lemony Beetroot Dip

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Ok, so if you’ve got over the colour of this and are reading this post then I’m impressed!! I’ve been trying to introduce more beetroot into my diet whether roasted and tossed into salads or in this delicious vibrant recipe! A great alternative to humous, this nutritious dip blends cooked beetroot with borlotti beans which have a deliciously nutty flavour and are amazingly creamy. Make sure you season well with plenty of salt pepper and lemon juice to help bring out the flavours. This recipe couldn’t be easier to make, everything goes in a food processor and is whizzed until smooth! This dip would add a splash of colour to any drinks party over Christmas and is perfect to serve with the traditional Boxing Day cold cuts. When the weather gets warmer and the sun begins to shine again, it makes a great accompaniment to a summer barbecue!  Have a look below for a few more serving suggestions.   1 lemon 250g cooked beetroot, not pickled (see below) 400g tin borlotti beans, rinsed and drained 2tbsp tahini 1 large …

Curried Butternut Squash Soup

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A deliciously smooth soup with a hint of spice and the creamy texture of coconut milk. I always think its amazing how few ingredients combined together can taste so amazing. All to often we add more and more thinking it will help the flavour when really a case of less is more often wins the day. I’m a big fan of recipes that don’t take too long to prepare and don’t have an ingredients list the length of your arm! I whizzed up a batch of this when some friends popped round and the temperature was still mild enough to stand in the garden with the help of a fire pit to gather around! Served in cups, everyone could sip the soup and keep warm inside and out! It went down so well that I made it for the family a few nights later and wrote the recipe up! Perfect for lunch or supper and if there’s any left it also freezes really well. This makes enough for 4-6 servings. 25g coconut oil 100g onion, finely chopped 350g carrots …

Herby Baked Mushrooms

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If you’re looking for a quick lunch or supper recipe that takes about 30 minutes to make then try this! These Herby Baked Mushrooms are a real family favourite whether served as a meal or an accompanient. They tend to vary a little each time I make them, depending on what is in the fridge and store cupboard and, to be honest, I don’t really measure everything out accurately for this one, as it really doesn’t matter! So, take the quantities as a guide and don’t be afraid to take the basic recipe and run with whatever you find or fancy! I’ve given a few of our favourite variations at the end of the recipe. 4 large flat mushrooms 4tbsp houmous 1/2  red pepper 4tbsp finely chopped fresh coriander 4tsp finely chopped fresh chives handful baby spinach leaves, finely chopped juicer of 1/2 lemon 1tbsp balsamic vinegar freshly ground black pepper 4tbsp finely grated Parmesan cheese a generous pinch chilli flakes Preheat the oven to 180ºC. Wipe the mushrooms with a damp piece of kitchen paper …