Tuesday, 29 July 2014

Chocolate Almond Ices

I'm still making the most of this glorious British heatwave! Today, I've been craving something creamy and chocolately- but it's too hot to bake in the kitchen. 

So I made these smooth almond milk lollies, infused with almond extract and dark chocolate chips, then coated in luxurious dark chocolate before being dipped in chopped almonds. 

A treat you could share. Or eat alone. 

Makes 4 ice lollies 

400ml Provamel almond milk 
1 tsp almond extract (use extract rather than flavouring, it tastes so much better) 
1 tbsp dark chocolate chips 
100g dark chocolate, broken 
Handful of almonds, chopped finely 

1. In a jug, whisk the almond milk and almond extract until combined. Stir in the chocolate chips. Pour into ice-lolly moulds and freeze for at least 2-3 hours. 
2. Just before serving, melt the dark chocolate in a heat proof bowl in the microwave for 30-45 seconds, stirring at intervals until melted. Use a pastry brush to 'paint' the chocolate over half of the lolly- act quickly here as the chocolate will set next to the coldness of the lolly! Dip the lolly into the chopped almonds. Refrigerate for 2-3 minutes to firm up. 


Monday, 28 July 2014

Video Demonstration- Courgette and Lemon Tagliatelle

This is one of my favourite ten-minute meals- is a real go-to recipe! Fresh courgettes are cooked with lemon, olive oil and chilli, tossed into tagliatelle and topped with pine nuts and basil.

Sunday, 27 July 2014

Summer Broad Bean Pate

I'm still working my way through last week's veg box- there's broad beans a-plenty! 

I love the delicious fresh taste of broad beans on a salad, but decided to make a pate to top an impromptu loaf I baked this morning. I've saved some for lunch tomorrow- to get the week off to a healthy start!

Team the seasonal tender beans with lemon, flat-leaf parsley and a touch of chilli for a true taste of summer. Now all we need is this sunshine to last. 

Serves 2 or 1 hungry snacker 

200g fresh broad beans, podded 
2 tbsp plain soya yoghurt 
Juice of 1/2 unwaxed lemon 
Handful of fresh flat-leaf parsley 
1/4 red chilli, deseeded and chopped 
Sprinkle of sea salt 

1. Place all of the ingredients in a blender and blend until semi-smooth. 
2. Spoon into a dish and cool in the fridge for 1-2 hours to set slightly. Serve chilled. 


Saturday, 26 July 2014

Griddled peach, basil and walnut salad

'Tis the season of the flat peaches. And I love them. They first caught my eye a couple of years ago when I saw them labelled as 'donut peaches'. Anything with the word 'donut' in them has to be good, I thought. Ever since, I have always stocked up on the flat peachy delights when in season as they are so versatile and tasty as a snack or in a recipe. 

Flat peaches are perfect in this salad as they griddle so well; sweet and caramalised. I'm addicted to the flavour combinations of peach and basil (have you tried it yet?) and added basil's best friend, cherry tomatoes to the recipe. They were from my veg box last week and looking a little worst for wear, so the grill brought them back to their former glory. A handful of walnuts and a drizzle of olive oil to some raw kale is the laziest of summer salads. 

Serves 2

1 olive oil 
2 flat peaches, sliced with skin remaining 
10 cherry tomatoes, halved 
2 generous handfuls of kale, tough stalks removed 
12 fresh basil leaves 
Drizzle of walnut oil 
Handful of walnuts, halved 

1. Heat a griddle pan and brush olive oil on the peaches and cherry tomatoes. Place the peaches and cherry tomatoes onto the hot pan and cook for 3-4 minutes until just caramalised. 
2. On a serving plate, arrange the kale and basil leaves roughly. 
3. Place the hot peaches and tomatoes on the kale and basil serving. Drizzle with walnut oil and sprinkle with walnuts. 


Tuesday, 22 July 2014

Crushed New Potatoes with rosemary and sea salt

This time of year, I'm always eating lots of fresh and seasonal salads and I love a hot side dish to accompany them. These yummy new potatoes were straight out of my Riverford Organic Vegetable Box- I'm new to veg boxes and having a great time creating new dishes. 

Find a waxy variety of new potato; I used Lady Crystal for the best texture and flavour. Let the oven do the hard work whilst you prepare the salad. 

Serves 4 

12 new potatoes, washed 
3 tbsp olive oil 
1 tsp dried rosemary 
1 & 1/2 tsp sea salt 

1. Pre-heat the oven to 190C/ Gas mark 5 
2. Place the potatoes on a baking tray and drizzle with olive oil. Sprinkle with rosemary and half of the sea salt. 
3. Bake in the oven for 30-35 minutes until the potatoes are soft and the skin slightly crisp. 
4. Remove from the oven and crush with a fork. Sprinkle with the remaining sea salt. Serve hot or cold. 



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