Introducing my brand new food podcast…

🌟🌟🌟 I HAVE NEWS 🌟 I HAVE NEWS!!!!!! 🌟🌟🌟

I am very excited to share that I have launched a brand new food based podcast, The Foodbod Pod, a total celebration of food, by food lovers, for food lovers. Focussed on celebrating home cooks and bakers, I’d love it if you fancied tuning in and having a listen, and let me know what you think.

Find the full details and how to listen on my new website Foodbod Pod, click to visit and hear all about it…

The Foodbod Pod, a brand new podcast, all about FOOD!

We will be bringing you monthly podcast episodes – click over to listen to our very first episode, available NOW, worldwide, and hear us tell you all about it and what’s coming up. I am so excited about this, I truly hope you love it, and that you’ll join us for the ride – let me know what you think!

A fridge raid/store cupboard pan full…

Sometimes my meals are literally a result of opening the fridge and cupboard and seeing what can be thrown into a pan and made into something fabulous…right now, this is a perfect way to use what might be hiding in your fridge or cupboard.

Spices are a real gift right now, they can brighten up any meal, they can take any ingredient for zero to hero in a short sprinkle…check out my ‘pimp your veg’ section for ideas of where to start…

This pan pretty much had a handful of everything I had that needed using up, including previously roasted garlic, aubergine and tomatoes. With some homemade harissa and a herby mixture thrown over the top. Use whatever sauces or pastes you can find in your cupboard, veg from your freezer, things that need using up..

I topped mine with goats cheese and toasted flaked almonds but you could also use it as a topper for grains, alongside eggs, or the protein of your choice…now is the time to get creative, see what you can rustle up!!

If you’d like more ideas, check out my recipe index and tags or let me know if I can help..stay safe xx

Going green…

Once again, I put another random mix of ingredients in the blender to see what it would create!

This was raw courgette, spinach, fresh flat leaf parsley, fresh coriander, wild garlic leaves and garlic cloves, olive oil, peas, preserved lemons, ground cumin, coriander and caraway seeds, paprika powder, salt and pepper.

It was good as a dip, and even better when mixed with some leftover cooked grains later in the week. And then I took them and added some to some sourdough dough and baked it into a filled roll. Leftovers are the best!

For the sourdough details visit my site, otherwise have fun blending up whatever greenery you find.

Happy weekend!

The colours of my food…

Laura’s recent post about eating a rainbow made me realise it’s been far too long since I shared some of my food; colour fills my world, my kitchen cupboards (the spices, the crockery, the vegetables..) my wardrobe, and definitely my plate…

I can’t imagine not eating a variety of colourful flavourful dishes throughout the week. Not only is it good for your health, it’s HAPPY food! Happiness on a plate!!

This summer I decided to follow in the steps of many of my US food blogger family members and invest in a gas grill/BBQ to be able to cook outside when the temperatures rise and not turn on the ovens in my kitchen unless really necessary. Every time we use the BBQ I therefore also ask my husband to grill stocks of vegetables for me to use through the week…

A sea of goodness and possibility on our new grill/BBQ

I love these vegetables freshly cooked, cold, reheated, marinated, turned into dips, in endless ways. Having them already cooked means that they are full of that great chargrilled flavour and immediately ready to use…I like that too!

I think my favourite, which isn’t shown here, are whole grilled aubergines, the flesh becomes meltingly soft and so good for some many salads or dips, or used here as a perfect boat to fill with all sorts of my concoctions – including this one which was made from spinach, fresh coriander and hazelnuts, then drizzled with a nut butter dressing and sprinkled with Aleppo chilli flakes…

The red peppers are great for salads, dips, harissa, sauces, like this red pepper homous…

I like nothing more than making up some sort of salsa verde, (which is what the two first pics are below), whether it’s based on chimichurri, chermoula, an Indian coriander chutney, or any mix of fresh herbs, garlic, spring onions, spices, olive oil, vinegar or lemon juice, maybe add some pomegranate molasses, and marinate chopped roasted vegetables with it, and leaving them to develop great flavours together…

Salsa verde always goes well with sweet potato, the sourness from the lemon juice/vinegar/pomegranate molasses is a work of art against the sweetness of the potato

This concoction, as shown at the top of the post, is an example of everything in one bowl: lots of the chargrilled vegetables with a salsa verde of some sort. It got better day after day as the flavours developed.

My Instagram account shows even more of these dishes, and more details of what’s in them, but for now, enjoy the colours of my world…

Enjoy!

Pimping leftovers with Petra’s goodies…

I LOVE leftovers; to me, leftovers, or foods eaten a day or two after cooking/preparing them, taste vastly better than they did on day one. Flavours develop to create something so good that I pretty much always plan for leftovers and extras…

Today I had a variety of cooked vegetables and fresh herbs to use up and I decided to pimp them with some new products in my cupboard: last year my lovely blog friend, Petra, from the blog Food Eat Love, starting selling her homemade food products at her local Saturday market. She started off with amazingly pretty fresh pastas and sauces, and then expanded into sauces and crackers and jams and chutneys. Recently, she sent me some goodies to try, and I have used most of them in my dishes today. Let me show you…

These are what Petra sent me to try…lucky me! The two bottles that you can’t see the labels on are a ‘very hot hot sauce’ and a sweet chilli ginger sauce.

I’m afraid the dry tomato and coconut chutney was devoured first a little while ago, it was so good I literally ate in from the jar in two sittings..

If you can try this stuff, you really should! Included in the ingredients are cobnuts which give the chutney a great texture. But the rest I played with today…

So to today’s pimping…this was my lunch platter…

It includes…

Leftover broccoli & cauliflower, blended with yoghurt, crunchy hazelnut butter & Petra’s sweet chilli ginger sauce which added great flavour to the vegetables.

My homemade garlic mayonnaise pimped with Petra’s very hot hot sauce – perfect pimping.

Leftover roasted carrots & red onions blended with tahini, yoghurt & lemon juice…so good, the lemon juice and roasted carrots always works well together.

Fresh flat leaf parsley & coriander chopped up with my pickled garlic, spring onions, ground cumin, Aleppo chilli flakes, salt, olive oil, my homemade apple cider vinegar & Petra’s caramelised Seville orange & chilli treacle – I often add pomegranate molasses to my salsa verde concoctions and this was a great alternative.

All eaten with Petra’s Carta Di Musica flatbreads which are wonderfully thin and crunchy.

How’s that for a tasty lunch? And a perfect use of leftovers! Even if I do say so myself…;)

So a big thank you to Petra for letting me try some of her great products. I shall be sharing my concoctions with everyone at this week’s Fiesta Friday, which is after all, where Petra and I ‘met’. In the meantime, do check out Petra’s Instagram page if you’re an instagram user and enjoy her beautiful pups as well as those gorgeous pastas…one day I’ll get to try some of them!

Roasted persimmons…

I don’t have much imagery for this post, in fact, I can only offer you one photo; but I can elaborate verbally about this dish and hope that I capture your imagination…

Back in December, I came home from Costco with a box of persimmons, like you do, then realised that I was never going to be able to eat them all myself. I rarely eat fruit as it is, so 6 huge persimmons seemed like a mountain of fruit to me. Plus when I tried one, it wasn’t wholly ripe, or tasty. So I tried roasting some; why not, it works for vegetables, I thought it might perk up my persimmons.

And it did. The slices caramelised and sweetened. I tried some with some tahini sauce, a bit of yogurt and some toasted flaked almonds, and it made a perfect sweet treat…probably just a bit too sweet for me, so the yogurt and tahini were perfect ways to tone it down…

Following this experiment, over the festive period I decided to offer this as a dessert choice for my visiting family.

I cut the persimmons into segments, tossed them with a tiny amount of olive oil, then roasted them for 30-40 mins at 200C, moving them around the pan halfway through. Served with yoghurt, they provided a perfect alternative dessert.

The leftovers lasted a couple of days and were just as nice cold, again with yoghurt and another day with my porridge.

I highly recommend roasting your persimmons! I should imagine they are similar to roasted plums or peaches in consistency, and just provide something different 🙂

I shall be sharing this with everyone at this week’s Fiesta Friday, co hosted this week by Shinta and Diann….it’s been too long since I joined in!

My idea of ‘fast food’…

I don’t eat what is typically called ‘fast food’. I don’t buy or eat any ready made foods, I make everything I eat. I therefore make sure that my fridge contains things that I’ve made, various dishes, sauces, dips, prepared vegetables, cooked grains, at all times, so that I always have choices of my own food readily available. On the very rare occasion that I haven’t got anything immediately and readily available, and I’m hungry and want something NOW, I reach for the eggs…

Eggs cooked in a tomato sauce is my ‘fast food’.

I’ve always got eggs, and I’ve always got a jar of passata (sieved tomatoes), so that becomes my starting point, and then I add whatever takes my fancy from my fridge or kitchen cupboards. This can include any leftover vegetables, as below, any veg that needs using up (like the spinach included above), herbs, spices, chilli sauces, whatever takes my fancy…

And then I make holes in the mix and crack eggs into them and cook them through.

I usually then also add grated or chunks of cheese (as you can see on all three concoctions), sometimes I sprinkle over seeds or nuts, and very quickly, and simply, I’ve got a filling, tasty, healthy, colourful meal….

This can also be a perfect way to top up on protein for a vegetarian like me, particularly after exercise.

If you already make similar dishes, or fancy giving one a go, just grab some passata or tinned tomatoes and start building a sauce; look around your kitchen and take inspiration from what your fridge or cupboards have to offer, and add some texture and flavour and substance; then once you’re happy with it, make wells in the mixture and break eggs into them and cook.

Then, do as I do, and eat it straight from the pan! Perfect!!! That’s your meal right there – fast and fabulous 🙂

A salad of dreams…

…well, to me anyway!!! 

I’ve made this salad several times recently because it’s been so good! It’s eminently pimpable, and even better 2-3 days later, so a winner in my book.

When I think of the salads of the past, of a bit of limp lettuce, a few slices of tomatoes and a bit of cucumber, I can see why people might think salads are boring…but this is nowhere close to boring. Not to me anyway….red onion, tomato, chickpeas, sweet potato, spices, flavours….it’s all good 🙂

Having just thrown this together, I have guesstimated the quantities that I used, feel free to amend based on taste and discovery…

Ingredients

1 large sweet potato, washed and cut into chunks

2 medium tomatoes, sliced

2 medium red onions, sliced

1 can/jar chickpeas, drained and washed 

1 tbsp pomegranate molasses

1 tbsp tamarind paste

1 tbsp lemon juice

1-2 tsp cumin seeds

1-2 tsp pul biber chilli flakes 

1 tsp amchur (dried mango) powder 

Handful of fresh coriander, chopped 

Handful of fresh flat leaf parsley, chopped (optional) 

Olive oil 

Method

Mix together the tomatoes, red onion, chickpeas, pomegranate molasses, tamarind, lemon juice and spices. Stir it well then leave it for the flavours to develop and the juice to emerge from the tomatoes. 

*I leave mine overnight in the fridge for use the following day, although, it is already tasty once you’ve made it, it will be even tastier after a few hours. 

A few hours later, or the next day, boil the sweet potato chunks until they’re nicely cooked but not disintegrating. Drain and allow to cool slightly.

Put the salad together by adding the sweet potato to the tomato and onion mix, add your coriander and parsley, if using, and drizzle with olive oil.

Serve on its own as a meal, or with a meal, and be prepared to want to lick the plate! 

Note: if you find the mixture of tangy flavours too sharp, swap the pomegranate molasses for some a little bit of honey.

I’ve also made this with lots of extra coriander and parsley and minus the sweet potato and the flavours are still so good.

It would also be great with any kind of grains soaking up those lovely flavours…actually, now that I’m reminded of how good it is, I think I’ll make some more, right now….

Smoky aubergine & lentil dip, preserved roasted red onion relish, and everything in between…

This week I made this lovely dip from Hanady’s blog, it’s made with gorgeous soft aubergine flesh and lentils – the recipe calls for green lentils, i used brown ones and they worked great. 

With the leftover lentils, I mixed them with chopped fresh coriander & parsley, garlic and spring onions, olive oil, apple cider vinegar and pomegranate molasses, and left them to marinade for a few hours. This is what I served some of the dip with, above, and then threw over some dried barberries, below..

Which I ate with grilled slices of courgette…

Do check out Hanady’s recipe, it’s lovely, as is all of her blog. 

With the leftovers of the leftovers I made myself a little platter of the aubergine and lentil dip, the lentil and herb salad, and I blended some of the herb and lentil mix with some yoghurt and tahini to form a third concoction…

And then the rest of the herb and lentil salad got added to some more chopped herbs and spring onions and quinoa…

Which I ate with some of the preserved roasted red onion relish…

….which brings me onto Laura’s excellent recipe…

I love roasted red onions, and I love the idea of any relish, but not all of the sugar that they usually require. Laura’s recipe includes no sugar at all! Hurrah!!!!! It’s just the onions, salt, and apple cider vinegar. 

I’ve now made a couple of batches of this, and I will probably continually remake it as my stocks diminish. I’ve added the onions to everything: salads, dips, grains, veg, my husband has added it to his homemade chicken burgers and thrown some over pizzas, it’s so fab to have a jar of in the fridge. 

This week’s onions are so purple, the colour is lovely, last week’s were more red..

The slight amendments I’ve made to Laura’s recipe is that I roast my onions in a tiny drizzle of olive oil, uncovered, and keep them moving during the roasting time; then I chop them quite finely. I also scrape out all of the sticky bits of roasted onion from the pan into the mixture. But otherwise, it’s all thanks to Laura for this one 🙂

This adds to the collection of jars of goodies that I have in my fridge, always jars and jars of homemade goodness…

A shot of all of the jars of my creations in my fridge last week – I do love having a fridge full of possibilities!!! 

I hope you’ve had a great weekend, and have a great weekend to come. I’m going to take Hanady’s and Laura’s inspirations over to this week’s Fiesta Friday and share my leftover creations with this month’s Cook Once Eat Twice collection…

Shatta inspired meals…

It all began when I saw someone talking about ‘shatta’ sauce on Instagram; I, of course, immediately looked it up, and discovered that it’s a middle eastern chilli sauce. I had never heard of it before; I read various recipes and versions of it, then had a play at making a version. 

And boy it was hot! In fact I made two versions, one with red jalapeños (from a jar), and one with milder long red fresh chillies; the one with the jalapeños was the killer! So I added a few other ingredients to flesh it out and take down the rawness of the flavour. In fact I played with both versions and this is what I got…

This one is red jalapeño chillies, fresh parsley & coriander, roasted pumpkin seeds, garlic, dried tomato flakes, cumin, salt, pepper, tomato puree, olive oil & lemon juice.

And this is chopped parsley & coriander, garlic, long red chillies, cumin, salt, pepper, apple cider vinegar and olive oil, which I added to mashed white beans.

As the week has gone on, the flavours have developed nicely, and I’ve used both concoctions in various ways…

This was a salad of chopped parsley & coriander, bulgur wheat cooked in goats whey, chopped spring onions & chillies, and mixed roasted seeds, with the red jalapeño sauce stirred through it. And serviced with some of the sauce mixed with my red pepper ajvar sauce.

Let’s talk SERIOUS leftovers! This is bulghur wheat, cooked in the whey from making goats curd, and mixed with leftovers of 3 sauces: the red jalapeño sauce; a sauce made by mixing the red jalapeño sauce mixed with some of my red pepper ajvar sauce; and a roasted tomato and chilli ajvar sauce; all stirred together and left to develop lots of flavour. So good heated the next day.

And this was roasted butternut squash wedges filled with a mixture of leftovers of the mashed bean salad mixed together with leftover zaalouk.

So you can see how one idea can lead to so many outcomes, especially in my hands! I know I’ve said it before but I do love chucking stuff together 😉 

Happy Fiesta Friday everyone, and happy weekend x