Month: October 2015

Ingredients:

• 1 clove of garlic
• Couple handfuls of fresh basil
• 1 handful of lightly roasted pine nuts
• Extra virgin olive oil
• A handful of grated parmesan cheese
• Sprinkle of salt and pepper
• A squeeze of lemon (optional)

Method:

1. Put the basil leaves and pine nuts into a food processor and pulse several times.
2. Add the garlic and cheese and pulse again.
3. Whilst the food processor is running, slowly add the olive oil until the sauce is of a dense consistency. (Taste to see if you are happy with cheese and oil, otherwise add more to the mixture.)
4. Sprinkle some salt and pepper.

Enjoy 🙂

 

 

Ingredients:

• 1 tablespoon of olive oil
• 1 large sweet potato cubed
• 1 medium brown onion diced
• 4 whole garlic cloves
• 3 cups of chicken stock
• 1 can of coconut milk
• 1 tin of cannellini beans
• 2 teaspoons of curry powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt
• Pepper

Method:

1. Sweat the diced onion in a large pot on a medium heat with the olive oil.
2. Once the onion has browned add the garlic and sweet potato cubes and fry for a couple of minutes.
3. Add the chicken stock and boil for 20-25 minutes or until the mixture has thickened in consistency and the potato is tender.
4. Drain the water from the cannellini beans and add to the pot.
5. Add the remaining seasonings of: curry power, cumin, paprika and a pinch of both salt and pepper; then stir for a couple of minutes.
6. Pour in the coconut and stir to then leave to boil for a further 10 minutes.
7. Using either a food processor or a hand blender puree the soup. (Add extra seasonings if needed).
8. Once blended serve immediately.

Enjoy 🙂

Ingredients:

• 2 oranges
• 1 cup of cranberry juice
• 1 ripe banana
• Ice cubes

Method:

1. Squeeze the juice of the 2 oranges and add to a blender.
2. Add the banana, cranberry juice and ice cubes to the blender.
3. Blend on high speed until smooth. Pour into a glass and serve immediately.

Enjoy 🙂