First of all, apologies for not updating this blog in a looong time, but finding time to revise for my final university exams and update my cooking has not been easy (plus if I'm honest there have been more than a few late night takeaway pizzas recently...)
The good news is that I am officially finished and graduated and ready to become - gulp - a real adult person, which means I can now find plenty of time for cooking. Hoorah.
I thought I would start off with one of my go to summer salads, something that's easy to make, looks and tastes delicious, plus is a little more exotic and interesting (both for the eyes and the tongue) than a somewhat overdone caesar salad or chicken club sandwich for when you're feeling like a light meal. I know that, for us Britons at least, the summer really hasn't started, but what the heck - maybe this summertime dish will encourage the weather to finally perk up.
Quinoa with feta, pomegranate seeds and mint, served with a lemon vinaigrette
Ingredients:
75g quinoa
100g feta
1-2 pomegranates
handful of mint leaves
50ml freshly squeezed lemon juice
50ml good quality olive oil
salt and pepper, to season
Method:
1. Cook the quinoa following the instructions on the packet, then drain and rinse thoroughly, setting aside for later.
2. In the meantime, chop the feta into chunks and chop the mint leaves into shreds. Put in a large bowl with the pomegranate seeds (if you're struggling getting the seeds out, try holding half the pomegranate over the bowl and banging with a wooden spoon, never fails for me).
3. In a measuring jug, measure out the lemon juice (making sure to squeeze the lemon through your fingers, in order to catch any pips) and then add the olive oil, mixing thoroughly until combined. Season with a pinch of salt and pepper to taste (obviously you can play around with the quantities - if you like it really lemony then feel free to add more lemon and vice versa)
4. Tip the quinoa into the bowl with the feta, pomegranate seeds and mint, and stir well. Pour the lemon vinaigrette over the top and serve.
5. Finish with a handful of mint leaves and a few more pomegranate seeds to make it look beautiful.
And it's as simple as that. The flavours are super clean and fresh, but mainly I love the fact that the dish ends up looking so vibrant and colourful, just perfect for summer (when it finally arrives...)
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I know it's hard to believe (as I almost couldn't believe it myself), but this really is a recipe for a pizza that can be prepared and cooked in a mere ten minutes. Now if that isn't convenience cooking, I don't know what is.
I don't know about you but I am a diehard fan of pizza - there is something about the crispy crust, the rich ruby red tomato sauce and the gooey chewy mozzarella that means I can always polish of an entire one myself. Easily. Hey, those Italians really knew what they're doing.
This recipe gains speed from using a tortilla as the pizza base - it means you don't have to worry about making your own dough which is time consuming and labour intensive (kneading produces muscles for a reason, you know), plus it gives the pizza a razor thin crispy crust which I find delicious.
The following recipe is a super simple classic - mozzarella and basil with a little garlic and black pepper, although obviously you can add whatever toppings you want to this simple foundation; some of my more original favourites include pesto (swirled with the passata) with mushrooms, minced lamb (pre-cooked) with red onion and greek yoghurt spooned over the top once its cooked, or blue cheese and toasted walnuts scattered liberally over the mozzarella.
Super speedy 10 minute pizza
Ingredients:
1 plain tortilla
100ml passata
1/2 ball fresh mozzarella
1tbsp garlic powder
handful freshly chopped basil leaves
sprinkling parmasan cheese
Method:
1. Preheat the oven to 220°c and place a baking tray in there to get hot.
2. Place the tortilla on a work surface and cover with the passata, leaving a small ring around the outside for the crust.
3. Sprinkle the garlic powder over the passata evenly.
4. Tear the mozzarella and scatter over the tortilla.
5. Bake in the oven for 8 minutes, until the cheese is melted and golden and the tortilla is crisp and brown.
6. Once out of the oven, scatter the shredded basil over the top and sprinkle liberally with freshly ground black pepper and grated parmesan cheese.
See I told you it only took ten minutes!
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I was really stumped when thinking what to make for dinner tonight, as it was a rare occasion where I wasn't in the mood for something heavy or fattening (difficult to believe, I know), but rather something light and refreshing, and low in calories. Seeing as its the middle of the week and people generally don't have time for hours of slow roasting, I also wanted something quick and simple to whip up, requiring few ingredients and absolute minimal effort, and thus my healthy pasta was born (plus its veggie)!
This is a very quick recipe perfect for after a long day when you still want something ridiculously tasty and moorish to eat. Plus it isn't that bad for you (always a bonus, as it means you can eat more...)
I firmly maintain that in the winter anything remotely cinnamon-related always goes down a treat and succeeds in satisfying your appetite and making you feel all warm and cosy inside. So what could be better on a cold winter evening (I like to think you're sitting by the fire enjoying a novel and a cup of Early Grey) than having a fresh, warm cinnamon roll on the table next to you?
Living in a house full of vegetarians definitely has its pros and cons. The cons are pretty obvious - namely that I can't eat meat - thus ruling out some of my most favourite foods, like sausages, meaty pizzas, and all varieties of roast dinners. Which sucks. Hence my need to concentrate on the pros in order to cheer up both myself and my stomach. There are the obvious pros - better for animals, vegetarian alternatives to meat being cheaper and lower in calories, and, my personal favourite, allowing you to stumble upon ridiculously tasty, filling, and wholesome vegetarian-friendly dishes, like this blue cheese and spinach gnocchi, guaranteed to simultaneously satisfy and impress both vegetarians and non vegetarians alike.
