Sauté whatever vegetables you like until softened. I used red onions, garlic, diced butternut squash, chopped leeks and broccoli then added shredded basil and a couple of handfuls of spinach. Pour in a tin of chopped tomatoes, season and simmer until reduced.
Make a white sauce with ground almonds (delicious) or cornstarch, season with black pepper and grated nutmeg and melt in mild blue cheese to taste. I used Gorgonzola dolce.
Layer white sauce and vegetable sauce ...
I know, it's a bit naughty but I can't be good all the time!
Melt 175 grams of dark chocolate. Cool slightly then add a shot of espresso and 2 tblsp of amaretto. Separate 3 eggs. Add the yolks to the chocolate. Whisk the whites. Add a generous spoon to the chocolate mixture to loosen it then carefully fold the rest in.
Crush some amaretti biscuits until they resemble breadcrumbs. Add a good splosh of amaretto liqueur.
Now the naughtiness is up to you, either use tiny glasses or bigger ...
Such delicious wholesome goodness just bursting with zesty flavour. The key is that everything gets chopped really small then give the flavours a few minutes to develop.
Simply chop a variety of tomatoes, onion, olives, hard boiled egg and parsley. Season with sea salt, add good quality olive oil and a generous squeeze of lemon juice.
Wait for five minutes or so then dig in! We had ours with this incredible seafood spread :)
Anyone else fighting off a bit of a cold/flu virus? My answer is ginger and chilli, at least I can taste it!
Sauté a chopped onion, a couple of cloves of garlic, a good sized knob of grated ginger, some chopped coriander stalks, a de seeded red chilli and chopped butternut squash in a little olive oil and butter until softened. Add a bay leaf or two and some black pepper.
Cover with stock and simmer for roughly 20 minutes or until the squash is really soft. ...
Quick to make then just bake in the oven alongside a gorgeous roast or baked fish.
Finely shred half a head of cabbage and an onion. Season and pop in an ovenproof dish.
Slice sweet potatoes in a saucepan, add a couple of knobs of butter and season with salt, pepper and grated nutmeg. I added a cinnamon stick too.
Cover with half stock/half cream and simmer until the potatoes are softened.
Pour the potatoes and liquid over the cabbage then bake for 30 ...
