This really simple vegetable dish is what it is: Greens & Beans with Garlic & Basil Dressing. It was knocked up in a bit of a rush the other night making it up as I went. It’s a mix of those lovely flavours that just go brilliantly together plus one of those cans of beans…
Greens and Beans with Garlic & Basil Dressing
A quick and good looking vegetable dish. Perfect with pasta or fish and easy to split between two meals.
Rinse the courgettes and chop off either end. Cut into long strips with a knife or (even easier) with a potatoe peeler. Prepare the asparagus by chopping off the bottom end and rinsing.
Heat a skillet (or normal pan) with 1 tbsp olive oil to medium high heat.
Season the courgettes and cook, tossing lightly, for about 5 minutes. Remove from the heat and place in a serving dish.
Add the asparagus spears to the pan ( there should be no need for more oil unless the pan is very dry). Cook for about 5 minutes. Remove from the heat and place in the dish with the courgettes.
Add the drained beans to the dish and gently mix to combine.
Using a pestle and mortar - or just mixing in a bowl, blend two good tablespoons of oil, the basil, a sprinkling of salt, the lemon juice and the crushed garlic cloves. Drizzle over the vegetables and mix lightly.
Nicola at Simply Homemade is hosting a great blog linkup on healthier breakfast choices and I’m delighted to add our morning favourite – a Potatoe, Chorizo, Onion and Cheese Frittata, to the mix. As this is a great recipe for using up those leftover bits and pieces I’ve also added this…
Potatoe, Chorizo, Onion and Cheese Frittata
A fast and tasty healthy breakfast option, that would also do for supper or tea.
Servings: hungry adults (with some stolen by the kids)
Prepare all the ingredients.
On a heavy bottomed pan on a medium heat, heat the olive oil. Add the potatoes to the pan and cover loosely with a saucepan lid. Stir occasionally to avoid them sticking.
When the potatoes are slightly cooked (about 3 to 5 minutes depending on the size of the chunks), add the onion. Pan fry on a medium heat for about 3 minutes.
Add the chorizo and cook lightly for about a minute to release the oils.
Mix the eggs, milk and seasoning. Preheat the grill at a medium setting.
Make sure the potatoe, onion and chorizo mix is spread even across the pan. Add the egg mix and sprinkle the cheddar evenly across the top. Cook on the pan for one minute.
Remove from the heat and put under the grill. Cook for roughly 5 minutes or until the egg is cooked through.
Remove and allow to cool slightly before eating. If storing, allow the Frittata to cool completely, and cover tightly with clingfilm, before storing in the fridge. The Frittata can be eaten cold or hot (4 minutes in a 800W microwave) as preferred.
Since we started living out of boxes we’ve been eating more crap than normal. A time crunch in the evenings and a dodgy oven mean things like frozen chips, pizzas and waffles have appeared in the shopping trolley on a more regular basis than before. My body and taste buds are…
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
Add the mince and stir well.
Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
Stir in the bread and wine vinegar. Mix well, season to taste.
Put the meat into a shallow baking dish / tray and smooth over.
Make the topping by whisking together the milk, eggs, turmeric and seasoning.
Note: I didn't have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there's plenty of latitude for tweaking the recipe based on what you have to hand.
Strain the custard through a coarse seive as you pour it on top of the meat layer.
Bake in the over for 2. 25 to 35 minutes until set and golden.