Tag Archives: Quick and easy meal ideas

Christmas coloured nibbles-balsamic, garlic and chilli roasted tomatoes and soybean and red onion dip

9 Dec

Christmas coloured nibbles-balsamic, garlic and chilli roasted tomatoes and soybean and red onion dip

It’s red and green…Christmassy…get it? Alright, alright I know. It’s not exactly the whackiest idea for colours but it does look festive and it is fun.

I’ve been recipe testing for a few submissions recently and the over day my husband said, ‘I’m tired of eating new things every day, I just want something simple’. My first reaction was to laugh, who gets tired of eating new stuff? My laughter then turned to a, ‘wait a minute, that’s so ungrateful..you get fed well’.
I then explained to him how many of our friends and family don’t cook, or will rustle up a jacket spud. How rude!

But then I thought, he has a point. Sometimes unfussy, simple, clear and punchy flavours just feel good. Like a good plate or pasta, or a deep and earthy soup, maybe a bowl of steaming hot khichdi. All simple, but beautiful dishes.

During Christmas my family seems to graze through the day. We have one meal, the late lunch and then the rest of the day is filled with grazing, munching, nibbling and picking. There are only so many crisps anyone can eat so here a fabulous and festive coloured option. The tomatoes take on an intensely deep and sweet flavour when roasted and the garlic really comes through with a kick of chilli at the end. The dip left my husband in sigh’s of ‘mmm’s and he’s polished off the entire bowl of dip! I have to say that this nutty dip is really very good. The handy thing with this recipe is that it’s great warm or cold. I served with warm pitta and some smoked cheese.

Ingredients for 4 people

For the tomatoes ;

8 large red tomatoes
3 cloves of garlic, finely chopped
3tbsp olive oil
1 tbsp balsamic vinegar
1 tsp chilli flakes
Salt to taste

For the dip;

400g soybeans
1 cup plain and natural yoghurt
One red onion, finely diced
25g coriander, finely chopped
Salt to taste
Juice of one lime
1 clove of garlic
A handful of shredded basil.

Method
1. Wash and dry the tomatoes. Half the tomatoes.
2. Lay a large sheet of baking paper and smear across the oil, balsamic, garlic, salt and chilli flakes. image
3. Lay the tomatoes, open side downwards onto the baking tray and roast then at 160degrees for 45minutes.
4. When the tomatoes are warm but not too hot to handle, turn the, over and sprinkle with the basil.
5. To make the dip, boil the beans for 3-4 minutes and them drain them. Blitz them together with the yoghurt, salt, chilli, lime juice and coriander with half the diced onion. When it turns to a coarse paste, fold in the rest of the onion. image

Serve with warm pitta.

Faster And Vaster Pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

19 Oct

The other day my lovely friend and her gorgeous boy came over for a play date. As soon as the biscuits and fruits came out my friends happy and eager toddler was at them and when he had finished his, he wanted mine and everyone else’s and he whimpered in protest when we denied his prizing goodies from our mouths. Meanwhile, when my boy was offered fruits, chocolate biscuits, rice cakes…guess what his answer was? ‘

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

No mumma’.

I do concern myself about how to get some sort of varied and balanced diet into my boy when he is so reluctant, if not refuting active participation. I wish I could just give him raw carrots and raisins for him to tuck into, particularly as we know that raw foods are more nutrition packed than cooked foods. Some of the principles I’m learning are important;

1. Variety, keep them interested by offering small portions of a few food groups at meal times

2. Eat the same foods as the little ones, they often want to join in

3. Keep it tasty, why would they want to eat bland and boring food?

4. New recipes, new stimulations. It may seem easy to stick to their favourite recipes, but new foods arouse new interest and it’s just easier to hook them in!

5. Be happy and relax. Participation is more likely to happen if everyone is having fun.

Now, I’m all for having one meal for everyone; less time in the kitchen and less cleaning-hooray! But I’m not eating teeny broccoli and cheese pasta. This very grown up and somewhat classy recipe is a gorgeous blend of fresh flavours. Each ingredient speaks volumes and is very detectable without being difficult or slow to munch. It’s a grainy pesto that is nutty, herby and slightly tangy-sweet. It’s moist and moorish. It’s a filling dish with a variety of nutrients and has a pretty colour of green nuts. We all enjoyed this recipe at lunch time today, I wish I had made some extra pesto and frozen it. Next time….

Ingredients

200g broccoli cut into medium-sized florets
2 cloves of garlic, finely chopped
1/2 cup of oily sundried tomatoes
2/3 cup of walnuts
2 tsp lemon juice
Salt to taste
1 1/2 cup of chopped basil
3tbsp of the sundried tomato oil (from the jar)
3tbsp water
Some feta or cheese of your choice to crumble on top
500g pasta

Method

1. Toast the nuts on a non stick pan until they catch a lightly browned colour, then let them cool
2. Boil the broccoli for about  3 minutes and then drain the water
3. Put the broccoli, basil, nuts, lemon juice, salt and sundried tomatoes into a food processor and blitz it together.
4. When the mixture is coarse, mix drizzle in the oil and water whilst the processor is still churning the pesto.image
5. Boil the pasta per the packet instructions and drain. When the pesto is ready, mix it well with the pasta and serve with a little crumbled feta (or cheese of your choice).

If you like novel  and scrummy pasta recipes, why not check these out 

Coriander, ginger and basil pesto pasta with toasted cashews and peanuts

Indian spiced pea puree pasta

Cooking with Herbs

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