So this page has basically gone out the window and seem to have lost my mojo when it comes to cooking and being creative in the kitchen. Maybe this will come back when Tilly is older. Right now we are just happy that she comes to the table without a fight. So why complicate it with dinner experiments.
To compensate I found this cool blog called Bird and Cleaver who have some delicious and different recipes. I love their simple style, but everything is so fresh and healthy without being too contrived.
See what you think.
8th February 2013
Vegetable Tortellini
1 pack spinach and ricotta tortellini (handmade if you have the time)
Mushrooms
Cherry tomatoes
Butternut
spinach
garlic
shallots
paprika
feta cheese
Method:
Chop the butternut into small cubes and cover with a splash of olive oil and salt and pepper. Grill in the oven for 15 minutes until soft. Fry sliced mushrooms with garlic and olive oil. When they are golden add cooked butternut and shallots and paprika. Boil the pasta for the recommended time. Drain and add to the pan. Season with salt and pepper. Add the tomatoes, spinach and feta and stir together with an extra splash of olive oil. Dinner for one, two or six.
Yum
11th May 2012
Salmon wrapped in proscuto
serves 2
200g pieces of fresh salmon
4 slices prosciutto
50g rice
150g tinned lentils
1 spring onion¨
1 lemon
olive oil
Peri Peri or dried chili
A few scoops of Greek yogurt
chives
Pre-heat oven to 200 degrees. Season the salmon and wrap each piece with 2 slices of the prosciutto. Put on a tray with sliced lemon and a drizzle of olive oil. Boil rice and and once cooked add drained lentils. Chop spring onion roughly and add to rice lentil mix and stir in some Peri Peri or chili spice, add a good squeeze of lemon and salt and pepper and a drizzle of olive oil. Don't cook it but just keep it warm. Put salmon in the oven and cook for about 20 minutes or until the ham is crispy. The salmon should still be translucent in the centre. Mix chopped chives, lemon juice and salt and pepper to the Greek yogurt and stir. Once the salmon is cooked serve it on top of the rice lentil mix, with a good dollop of yogurt and the cooked lemon. Yum!
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6th May 2012
Minestrone Soup
Serves as many as you make - today we served 4
I uses whatever I have in the fridge to make this soup and measurements will depend on how much you have of everything. It is a thick soup so add as much water as you need to make it as 'soupy' as you want - today's ingredients were:
50g pancetta
8 white asparagus
1/2 red onion
1/2 large leek
1/2 medium red paprika
1/2 medium courgette/zucchini
1/2 medium eggplant/aubergine
20g white cabbage
2 medium carrots
8 fresh baby tomatoes
2 cloves garlic
5 sprigs basil
3 sprigs thyme
tinned tomatoes
1 portion spaghetti
1 cup rich meat stock
Chop all the ingredients into similar bite sized pieces. Fry the pancetta in some olive oil until slightly crispy and then start adding the vegetables. Add the garlic, thyme and half the basil. Cook until vegetables are tender. Add fresh and tinned tomatoes and cook for a few minutes. Add the stock and enough water to just cover the vegetables. Season with salt and pepper. Cover and simmer for about 15 min. Break the spaghetti into small pieces. (A good way to break up your spaghetti is to wrap it in a tea towel and then run it over the edge of your work surface). Add to the soup and more water if needed and cook until al dente.
Add the rest of the basil just before serving and a good sprinkle of Parmesan cheese. Works well with crusty bread to mop up the juices.
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28th April 2012
Stuffed chicken breast with french style peas.
serves 2
2 chicken breasts
1/4 block of feta cheese
3 button mushrooms
1 shallot
1 clove garlic
1/4 pack of streaky bacon
250g frozen peas
splash of white wine
1 stock cube
Heat oven at 200 C.
Butterfly and flatten out chicken breasts.
Finely chop 1/4 of the shallot, garlic and the mushrooms. Fry in butter and a splash of olive oil until cooked but careful not to burn the garlic. Leave to cool and then crumble the feta in, and mix well - season to taste.
Stuff the chicken with the mixture and then roll tightly and close together with string or toothpicks.
Fry the chicken in butter until nicely browned and pop into the oven for 30 minutes.
Fry the rest of the shallot in olive oil and add the chopped bacon. Splash in the wine and cook until alcohol has evaporated. Add the peas, stir and add the stock cube. Add enough water to cover the peas and season. Cover and simmer for 15 minutes.
And presto - slice rested chicken and add to a pile of yummy peas.
you need to add a new recipe!
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