So this recipe has been a long time in the making. I’ve been desperate to perfect it and I think I’ve just about nailed it!
A slightly different twist on a classic recipe… I like mine mixed into wholemeal pasta with chicken, cherry toms, spinach and mushrooms… with a snowstorm of extra parmesan on top (ohhhh yeaaaaah).
If you want to mix it in to additional ingredients, mix it in cold after you’ve cooked everything through and turned the heat off just before serving. Deeeelish!
It should also keep in the fridge for 2-3 days, so I always make extra for lunch another day #adulting.
Amazingly Simple Avocado Pesto
A novel take on an old classic
- 1 bunch of basil approx 30g including stalks
- 1 large clove of garlic
- 30 g pine nuts
- 20 g parmesan add more if you like it cheesy
- 4 tbsp olive oil
- Juice of half a lemon
- 1 medium avocado
- Salt and pepper
Toast your pine nuts in a dry pan until golden brown
Add everything except the avocado into a food processor and whiz until smooth
Season with salt and pepper to taste
Add in the avocado and blitz until smooth - depending on how big your avo is, you may need to add slightly more parmesan, lemon and garlic - but these quantities feel just about right to me!
Dollop onto some steaming pasta, sprinkle on extra parmesan and enjoy!
So my lovelies, this little wonder of a recipe came to me for two reasons.
- I had an epic sausage breakfast at the weekend and had 4 Cumberland sausages in the fridge to use
- I DESPERATELY needed carbs (cold, long, rainy day in London… need I say more?)
So I was trundling back from a doctors appointment in the rain, thinking, what am I going to do with those damn sausages. I wandered into Sainsbury’s and on offer right in front of me were cans of hipster cider. Some call it fate, I’d call it a divine (literally) intervention!
So I wandered round, picked up some crème fraîche, some cheese and a leek and decided to head back to my teeny kitchen and see what I could rustle up.
Sometimes I do impress myself, and this to be quite honest with you is one of those times. Never have I had such sensational results from a first time recipe. But anyway, enough of my ramblings…
Ladies and gentlefolk, may I present to you… the world’s most comforting cider sausage bake.*
*1 out of 1 Millies that tasted this meal agreed.
The World's Most Comforting Cider Sausage Bake
- 1 large red onion finely chopped
- 2 cloves of garlic finely chopped
- 1 large leek finely chopped
- 4 large cumberland sausages chopped into bite size chunks
- 250 g bacon lardons
- 330 ml apple cider
- 250 ml vegetable stock
- 2 tsp wholegrain dijon mustard
- 2 tsp apple cider vinegar
- 1 small chopped courgette
- 5 chopped closed cup mushroom
- A handfull of cherry tomatoes
- 150 ml crème fraîche
- Cheddar cheese for sprinkling or any cheese of your choice
Preheat the oven to 180C.
Soften the onion in a pan on a low heat for 5 minutes, then add the garlic and cook for a further two.
Add the leek and the sausages. Cook on a low heat browning the sausages for 5 minutes.
Add in the lardons and cook for a further two minutes, before adding the cider, stock, mustard and vinegar.
Add in the pasta and simmer for 10 minutes on a low heat until most of the liquid has reduced and the pasta is al dente. You may need to add water as it simmers, depending on how big your pan is.
Add in the courgette, tomatoes and the mushrooms and cook for a further 2 minutes.
Stir through the creme fraiche and transfer to an oven proof dish. Sprinkle with cheese and bake for 15 minutes.
Dish up and devour!
P.S. I made so much of this that I have enough left over to take to work tomorrow #winning #adulting
Bolognese traditionalists LOOK AWAY NOW!
This little number is my tried and tested recipe for the most brilliant bolognese (even if I do say so myself!). It’s a stable in my diet, and I’ve been having it for years with pasta, in stuffed peppers, on baked sweet potatoes… really the list of accompaniments is endless – partly why it’s so brilliant.
It’s also packed full of veggies, which makes it technically healthy whilst being the most warming comfort food ever!
So buckle up, be excited and get stuck in team.
- 1 red onion
- 2 garlic cloves
- 250 g lean mince
- 500 ml passata
- 200 ml water
- 1 beef stock cube
- 1 tsp tomato purée
- 1 tsp balsamic vinegar
- 1/2 tsp finely chopped fresh chilli
- 1/2 tsp onion granules
- 1/2 tsp garlic salt
- 1 red pepper finely sliced
- 2 handfulls of chopped mushrooms
- 1 carrot peeled, finely sliced into circles and then quartered
- 1 small courgette
- A handfull of cherry toms
- Salt and pepper
- 1 glass of red wine - optional
Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
In the meantime cook whichever accompaniment you've decided to go with.
Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!
If you’ve followed me on Instagram for a while you’ll know already that my favourite type of food is a mish mash of middle eastern and mediterranean dishes.
I’ve got worse at eating the food I love since moving to London, but this morning I thought NO. I want shakshuka. And I’m not going to go and pay £19286836418 for it in a London brunch spot. I’m gonna make the damn thing myself!
So here it is, my recipe for a chunky old pan of shakshuka love!
Chunky Saturday Morning Shakshuka
- 1 red onion
- 1 red pepper
- 2 garlic cloves
- 1 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1 x 400g tin of chopped tomatoes
- 1/2 tsp tomato puree
- 100 g Feta but really just use as much as you want - I like a lot!
- 2 eggs
- Fresh coriander
- Crusty bread
Slice the onion and pepper into thin but chunky slices - about 0.5cm wide.
Heat 1 tbsp of olive oil in a pan, and add the onion and pepper. Soften on a low heat for 15 minutes until they've reduced in size.
Add the finely sliced garlic cloves and cook for 1 further minute.
Add the spices and mix into the galic, peper and onion. Immediately add the tin of tomatoes and tomato puree to the pan and season well with salt and pepper. Simmer for a further 10 minutes until all the liquid reduces and the sauce is thick.
Crumble in the feta and stir.
Make two holes for the eggs and crack them in. Cook for 1 minute still on the heat and then transfer to the oven to cook for 5-7 minutes until firm.
Sprinkle on some coriander, slice up some crusty bread and slather with butter, dunk it in and enjoyyyyy!
So this little number I’ve adapted from a BBC Good Food recipe and put my little spin on it!
Such a good snack for breakfast or a little something to take the edge off sweet cravings in the evening!
Choc Chip Banana Bread
- 150 g wholemeal flour
- 110 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 300 g mashed extremely ripe bananas
- 1 tsp vanilla essence
- 3 tbsp honey
- 3 large eggs beaten
- 200 ml natural yoghurt I use low fat but you can use any
- 250 g milk or plain chocolate chips
Preheat the oven to 150C
Combine the dry ingredients in one bowl.
Mash the bananas in a separate bowl and combine with the eggs, vanilla essence, honey and yoghurt. Once these have been combined stir in the chocolate chips.
Add the wet mixture to the bowl of dry ingredients.
Pour into a loaf tin and bake for 1hour 15 minutes.
Check it's cooked by poking a skewer into the middle, if it comes out dry then you're good to go!
Transfer to a cooling rack and try the first slice when it's just warm!