Cauliflower Vegan Shepherds Pie

Cauliflower Vegan Shepherds Pie

Ingredients
2 tbs olive oil
1 onion diced
2 medium sized carrots peeled and diced
1 celery stalk diced
3 cloves garlic chopped
10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water
500 g mushrooms diced
1 tbs thyme leaves roughly chopped
1 tbs tomato paste
1/4 cup red wine
1 cup vegetable stock
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
1 tbs dijon mustard
2 tsp thyme leaves
1 pinch ground nutmeg
salt

Instructions

  1. Preheat the oven to 200 celsius (400 fahrenheit).
  2. Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
  3. Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
  4. Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
  5. Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
  6. Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.

Read more at www.deliciouseveryday.com

Option 2 with less ingredients but also very tasty:

Ingredients
2 tbs olive oil
250gr onion diced
3 cloves garlic chopped
500 g mushrooms diced
1 cup vegetable stock
2 smoked paprika
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
salt

Vegetarian option: for the Mush instead of olive oil add ghi and 20gr parmesan cheese.

Instructions: as described  in the original recipe (1st option)

Simple houmous

Simple houmous

“Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads. ”

SERVES 10
COOKS IN10 MINUTES
DIFFICULTYSUPER EASY

Ingredients
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Method
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

 

Read more at www.jamieoliver.com

and more Jamie’s photos on

http://cdn.jamieoliver.com/foodrevolution/pdf/simple-houmous-fr-uk.pdf

Butternut squashed

Butternut squashed

“This is the easiest method for cooking squash. All the flavour is added at the last minute when you smash it in. Don’t panic if you’re tight for hob or oven space and the squash isn’t piping hot by the time you serve – it’s just as good warm. ”

SERVES 12
COOKS IN 2h 30min
DIFFICULTY not too tricky

Ingredients
2 butternut squash
50 g pine nuts
a few sprigs of fresh sage
extra virgin olive oil
½ fresh red chilli, optional
200 g vacuum-packed chestnuts
½ teaspoon ground cinnamon
balsamic vinegar , optional

Method
Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Scatter the pine nuts on a baking tray and toast them in the oven at the same time – they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).

Read more at www.jamieoliver.com

Almond Milk Cappuccino

Almond Milk Cappuccino

Ready in a matter of minutes and made in the comfort of your own kitchen: A dairy-free, free from sugary syrups, vegan and paleo friendly Almond Milk Cappuccino! So delicious and super easy to make!
Author: Joscelyn Abreu
Recipe type: Drink
Serves: 1 serving


Ingredients
1-2 shots of espresso or 4 ounces of strong coffee
¼ – ½ cup unsweetened almond milk, depending on how much milk you like in your coffee. Recipe to make your own almond milk here.*
Coconut Sugar or sweetener of choice, to taste
sprinkle of Cinnamon, optional
milk frother to foam milk

Instructions

Heat almond milk in a microwave safe mug for 30 seconds or in a small saucepan on the stove just until very warm. Meanwhile, begin to brew your coffee or espresso. Pour hot coffee/espresso into an 8 oz. mug and sweeten, to taste.
When the milk is heated, it’s time to froth. At this point you can mix in a bit of sugar/sweetener to your warmed milk, if you’d like. Submerge whisk part of the milk frother into the warmed milk and power on. Froth the milk for 20-30 seconds or until it begins to foam up and double in size.


Use a spoon to hold back the foam part of the milk and pour the rest of the warm milk into your coffee. Spoon the thick foam on top and sprinkle with a dash of cinnamon or garnish with a cinnamon stick. Makes 1 cappuccino.
*Not all brands of almond milk froth well. Blue Diamond, 365 brand Organic Almond Milk from Whole Foods, and Califia Farms Almondmilk work well for me.

Pročitajte više na Easy almond milk cappuccino

Zucchini soup

Zucchini soup

A delicious zucchini soup, easy to prepare

Ingredients

500 gr zucchini
2 onions
bunch of fresh parsley root ?
1 tsp kašičica soli
biber
bunch of fresh parsley
kisela pavlaka

Method

Izdinstati crni luk. Dodati krupno sečen koren peršuna, naliti vodom i kuvati dok ne omekša koren. Potom dodati krupno isečene tikvice, so i biber. Kada je povrće skuvano ispasirati štapnim mikserom. Dodati iscekan list peršuna i služiti. Čorba je izuzetno ukusna i kada se služi hladna, iz frižidera.

 

The Pleasure Of Health

Dairy-free chocolate mousse

Dairy-free chocolate mousse

AND VEGAN, TOO!

“Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert ”

MAKES 6
COOKS IN15 MINUTES PLUS CHILLING
DIFFICULTYSUPER EASY

Ingredients

150 g dairy-free dark chocolate , plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160 g tin of coconut cream

Method

1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.

2. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor, discarding the skins. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.

3. Pour in the cooled chocolate, then pulse a final time until creamy and smooth. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate and a fresh fruit salad.

 

Read more at www.jamieoliver.com

Coconut Milk Whipped Cream

Coconut Milk Whipped Cream

Did you know you can make coconut whipped cream from pure canned coconut milk? Coconut whipped cream is the perfect vegan or lactose-free substitute for heavy cream!

How to Make Coconut Whipped Cream
400ml can full-fat coconut milk
1 teaspoon honey, optional

Flip the can of coconut milk upside down and refrigerate for at least 8 hours or overnight.After 8 hours or so in the fridge, you can open your can and you’ll see that the top of the coconut milk has solidified. Scoop the solidified coconut milk into your mixing bowl. Use the coconut “water” that remains in the can in smoothies!
Chill beaters and mixing bowl (optional) for 10-15 minutes before whipping cream.
Scoop solidified coconut milk into the chilled mixing bowl and beat for 5-8 minutes on medium speed until creamy, adding honey if desired. If cream begins to thin, refrigerate it again, and it will thicken back up, unlike normal heavy cream.
If making berry parfaits, layer berries and coconut cream in small jars or bowls and enjoy!
Whipped cream will stay good in the refrigerator for up to 4 days.

 

Read more on www.healthy-liv.com

The quickest tomato sauce

The quickest tomato sauce

“This sweet tomato sauce is great on pizza, tossed through pasta… there’s so much you can use it for! ”


COOKS IN: 20 MINUTES
DIFFICULTY: SUPER EASY

Ingredients
olive oil
4 cloves garlic , peeled and finely sliced
1 bunch fresh basil , leaves picked and torn
3 x 400 g good-quality tinned plum tomatoes
sea salt
freshly ground black pepper

 

Method
Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

Read more on www.jamieoliver.com

Aubergine dip

Aubergine dip

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SERVES 4 AS A SNACK
COOKS IN1H 5M
DIFFICULTY: NOT TOO TRICKY

Ingredients
1 aubergine
1 clove of garlic
½ – 1 fresh green chilli
½ a bunch of fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
½ lemon
½ teaspoon smoked paprika
black pepper

Method
Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
Scoop the cooled insides from the aubergine into a food processor. Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.
Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.

Read more at  www.jamieoliver.com

Berry Chia Seed Jam

Berry Chia Seed Jam

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A batch of Blackberry Chia Seed jam only takes 20 minutes to make and tastes amazing! This will be your new favorite jam recipe!

yield: ABOUT 2 CUPS JAM
prep time: 5 minutes
cook time: 15 minutes
total time: 20 minutes

Ingredients:

500gr blackberries, could be frozen berries (approximately 500gr, +/- 50gr)
10-20 liquid stevia drops (depending on how sweet you like your jam)
3 tablespoons chia seeds
1/2 teaspoon vanilla extract

Directions:

1. In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.

2. Add chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn’t sitck.

3. Remove the jam from heat and stir in the vanilla extract and stevia. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.

Note-you can sweeten the jam with honey, agave, or another sweetener if you wish or is suggested by nutritionist. You can find chia seeds at most grocery stores. We buy them in bulk from Whole Foods. You can freeze the jam in an air-tight container.

Inspired by A House in the Hills

Adapted from twopeasandtheirpod.com

 

Pumpkin & ginger soup

Pumpkin & ginger soup

PumpkinSoup

Serves 4
Cooks In 1 hour

Ingredients

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs , such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk , plus extra to serve
½ tablespoon chilli powder
1 lime

Method

Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Read more at www.jamieoliver.com

 

 

Homemade chocolate

Homemade chocolate

Reetu cakes

*yum* And it’s carb-free!

Prep time: less than 20 min

Ingredients:
1 cup unsweetened cocoa powder
1 cup granulated sweetener
1 cup coconut oil/butter
2 teaspoons vanilla extract
Nuts, coffee beans, saffron, coconut flakes, etc. to decorate

Tools:
A mixing bowl
Mixing spoon/ spatula
Foil cups
Tablespoon

Preparation:
Melt the coconut butter (required if it is solid at room temperature).
Pour the butter into the bowl. Gradually stir in the cocoa powder, sugar and vanilla extract. Mix well until all the ingredients are combined and you have a smooth consistency. Taste to see if you’d like to add more sweetener and/or vanilla extract.
Spoon the mixture into the foil cups.
Decorate with nuts (I used half cashews), saffron, coffee beans, or anything else you like!
Refrigerate for an hour or so.
Transfer to an airtight container afterwards.

Serving suggestion:
Can be enjoyed straight from the fridge, although I suggest leaving the chocolates at room temperature for about half an hour before serving.

En-joy! 🙂

Recipe: Reetu Kansal

Taken from TheBeYouTySpot

Whole roasted cauliflower

Whole roasted cauliflower

CauliFlowerVegan

WITH A THYME & PAPRIKA RUB
“For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket ”

Serves: 4
Cooks: In 1h 15m
Difficulty: Super easy

Ingredients

4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
1 lemon , zest and juice of
1 large cauliflower , (1kg) with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

Method

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.
Read more at www.jamieoliver.com

 

Green Pepper and Tomato Salad

Green Pepper and Tomato Salad

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Total Time: 10 min
Prep: 10 min
Yield: 4 servings
Level: Easy

Ingredients
2 green bell peppers, seeded and cut into 1 1/2-inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 cup flat-leaf parsley leaves, coarsely chopped
1/2 lemon, juiced (1 tablespoon)
1 tablespoon balsamico
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full

Directions
Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad — just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Supermarket Exotic

Read more at: www.foodnetwork.com

Salsa verde

Salsa verde

Herby green sauce, incredible with fish

SalsaVerde

“To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand”
Serves 8
Cooks In 5 minutes
Difficulty Super easy

Ingredients

1½-2 cloves garlic , peeled
1 small handful capers
1 small handful gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls flat-leaf parsley , leaves picked
1 bunch fresh basil , leaves picked
1 handful fresh mint , leaves picked
1 tablespoon Dijon mustard
3 tablespoons balsamico
8 tablespoons really good extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and balsamico, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more balsamico.
Read more at www.jamieoliver.com

 

Classic tomato salsa

Classic tomato salsa

tomato salsa

“This tomato salsa is a great accompaniment to grilled fish and meat, and lovely served with fajitas or spooned into a falafel wrap ”
Serves 8
Cooks In 20 minutes
Difficulty Super easy

Ingredients

6 ripe tomatoes
1 large bunch of fresh coriander
1 onion
2 fresh jalapeño or green chillies
1 large clove of garlic
1-2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add it all to the bowl.

Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all those flavours develop.
Read more at www.jamieoliver.com

Incredible Sicilian aubergine stew (Caponata)

Incredible Sicilian aubergine stew (Caponata)

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SERVES 4

“This traditional Sicilian caponata recipe is absolutely gorgeous as a warm side or cold antipasto ”

Ingredients

olive oil
2 large aubergines , cut into large chunks
1 heaped teaspoon dried oregano
sea salt
freshly ground black pepper
1 small red onion , peeled and finely chopped
2 cloves garlic , peeled and finely sliced
1 small bunch fresh flat-leaf parsley , leaves picked and stalks finely chopped
2 tablespoons salted capers , rinsed, soaked and drained
1 handful green olives , stones removed
2-3 tablespoons best-quality herb vinegar
5 large ripe tomatoes , roughly chopped
2 tablespoons slivered almonds , lightly toasted, optional

Method

This is a fantastic dish from southern Italy that’s eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it’s made with produce from their island. All the different methods of making it are more or less the same – the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds – have a look down in your local market to see if you can find different colours. You could even ask your veg boy to cut one open so you can check it out. Don’t be tempted to cut the aubergine chunks too small or they will take on so much oil that they will become heavy. If this happens you don’t get to admire the lovely creamy flavour and texture. I’ve eaten caponata that’s been swimming in olive oil, but I much prefer mine to be less oily.

Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)

When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry.

Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.

Taste before serving and season if you need to with salt, pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
Read more at www.jamieoliver.com

Classic ratatouille

Classic ratatouille

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SERVES 4

“This humble vegetable stew is a super-healthy, hearty supper for any night of the week ”

Ingredients

2 red onions
4 cloves of garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil
olive oil
a few sprigs of fresh thyme
1 x 400 g tin plum tomatoes
1 tablespoon balsamic vinegar
½ a lemon

Method

Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat. Add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the veg into a large bowl.

To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and freshly ground black pepper.

Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

Read more at www.jamieoliver.com

 

Classic guacamole

Classic guacamole

Guacamole

“Super-quick and easy, this guacamole recipe is delicious with fajitas, quesadillas, dolloped into a wrap or served as a snack with crunchy veggies”

Serves 8
Classic guacamole cooks in 10 minutes
Difficulty Super easy

Ingredients

½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

 

Method

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.
Read more at www.jamieoliver.com

Simple Dressing

Simple Dressing

6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon sea salt
1 teaspoon pepper ( could be parsley, basil, oregano .. all are superb salad herbs)
something sweet (optional)  2 tablespoons of mandarin juice or orange juice

Whisk olive oil and lemon juice together (about 30 seconds). Add salt, pepper… spices you like. And … serve 🙂

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