Goji Berry & Peach Crumble

I know what you may be thinking, goji berry, really? Initially I thought I might be on something but I tell you what, don’t knock it until you try it. Peaches are one of my absolute favourite fruits, they are so delicious and juicy. The delectable addition of the goji berry is a real game changer. Not only does it bring an added texture to the crumble it also absorbs all the juices when it’s baked and becomes these little bursts of heaven with every mouthful.

Ingredients:

  • 70g Self-raising flour
  • 45g butter
  • 30g light brown sugar (for crumble)
  • 1 tbsp light brown sugar (for peaches)
  • 2 tbsp dried goji berries
  • 1 tsp cinnamon
  • 4 peaches, sliced and cored
  • 35g crushed walnuts

Method:

  1. Preheat the oven to 170°.
  2. In a bowl, add the sliced peaches, 1 tbsp of sugar and the goji berries and mix thoroughly.
  3. Spread the goji and peach mix evenly on a baking tray.
  4. In a separate bowl add the butter, sugar, cinnamon and flour and crumble together using your fingertips. Add the walnut pieces and thoroughly crumble together.
  5. Sprinkle the crumble evenly over the peaches. Place in the oven and bake for 20 minutes or until nicely golden.

Best served hot and with a drizzle of single cream.

Tomato, Pesto & Burrata Tart

Pesto, tomato and burrata, I’m sorry but you really can’t get much better than that?!?! Gosh my mouth is watering so much. All I can really say is just give this a go, believe me, you won’t be disappointed!

Serves 4-6

Ingredients:

  • 250g sweet mixed baby tomatoes- halved
  • Basil Pesto (can use store bought or you can make your own)
  • 150g Burrata cheese
  • 320g ready rolled puff pastry

For the Pesto:

  • 4 tbsp pine nuts
  • 8 tbsp extra virgin olive oil
  • 1 large handful of fresh basil
  • 2 cloves of garlic
  • 2 tsp lemon juice
  • 4 tbsp freshly grated parmesan cheese
  • Salt (only if needed)
  • Pepper

Method:

  1. Preheat the oven to 200°. Remove the puff pastry from the fridge at least half an hour before use. Unroll it onto the baking tray of choice and score a border around the pastry.
  2. To make the pesto: place all the ingredients in a food processor and pulse gently. For this particular dish I didn’t blitz the pesto until smooth as having small pieces in the pine nuts bring added bite and texture. Taste the pesto before use and only salt if it is needed as I find that the parmesan brings saltiness itself.
  3. Spread an even layer of pesto inside the pastry border, making sure every corner and area is covered.
  4. Evenly distribute the tomatoes, with the flat side facing upwards.
  5. Season the tomatoes with black pepper from a grinder to add extra bite and flavour. Drizzle a little olive oil on the tomatoes and place in the oven for 15-20 minutes or until the pastry has risen, is gold in colour and the tomatoes are looking blistered and juicy.
  6. Using your hands, tear apart the burrata and place around the tart.

Delicious served both hot and cold!

Enjoy 🙂

Chickpea Salad

A simple recipe this week, one to keep if you’re not feeling much prep or time in the kitchen, we’ve all been there.

Ingredients:

  • 1 can (400g) chickpeas, drained and rinsed
  • 2 spring onions, finely chopped
  • 2 tomatoes, cut into small chunks
  • 1/4 cucumber, roughly chopped
  • 1 garlic clove, grated
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried mint
  • Chilli flakes
  • Salt

Method:

  1. In a bowl, mix all the ingredients together thoroughly. Upon serving sprinkle chilli flakes on top.

Enjoy 🙂

Baked Maple & Chilli Halloumi

A delicious accompaniment to a cheeky summer salad, a perfect balance of sticky and gooey with so much flavour that the chilli just finishes off with a spicy kick.

Serves 2

Ingredients:

  • 225g halloumi, drained and patted dry
  • 1 fresh chilli, roughly chopped
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 sprig of thyme- leaves only

Method:

  1. Preheat the oven to 190°.
  2. Slice the halloumi into equal slices and place into a baking tray.
  3. In a bowl, put the chilli, oil, maple, lemon and thyme and mix together.
  4. Pour the marinade over the halloumi and place in the oven. Bake in the oven for 20 minutes. (Baste the cheese every 5 minutes or so with the maple juices.)

Serve immediately.

Enjoy 🙂

Chilled Cucumber Soup

Delicious, chilled and cucumber perfectly sums up this weeks recipe. Even though the rainy wet weather has returned it has been incredibly humid and still rather warm. The feeling of having a warm hot meal still doesn’t tickle my taste buds and so this cucumber concoction is the way to go. Personally I think that cucumbers are underrated and can be so versatile and refreshing. An ingredient that is readily available all year round and can make such a simple dish so tasty.

Ingredients:

  • 1 cucumber, deseeded and roughly chopped
  • 2 tbsp olive oil
  • 1/2 shallot, roughly chopped
  • 1 garlic clove
  • 1tsp dried mint
  • 1tbsp lime juice
  • 1/2 tsp oregano
  • 1 tbsp yogurt
  • Salt
  • Pepper
  • Extra virgin olive oil (for serving)

Method:

  1. Put all ingredients into a blender and blitz until smooth.
  2. Leave in the fridge for at least an hour before serving.
  3. Upon serving drizzle a little extra olive oil.

Herby White Beans

Fantastic as a lunch meal for this absolutely glorious weather at the moment; finally some real good weather. Perfectly delicious straight off the stove or can be eaten later when chilled. A little cheeky tip, when you have removed the pan from the heat, smash some of the beans with the back of a spoon, as it provides an added texture and I find that it absorbs the juice for those bonus flavour bombs in every bite.

Serves 1

Ingredients:

  • 1 can (400g) white or cannellini beans, drained and rinsed
  • 1 garlic clove, grated
  • 1 tbsp olive oil
  • 1 tsp fresh parsley, finely chopped
  • 1 small handful fresh basil, finely chopped
  • 200ml vegetable stock
  • 1 tsp lemon juice
  • Extra virgin olive oil

Method:

  1. Start by frying the garlic in the olive oil for a minute.
  2. Add the beans and cook for a further minute.
  3. Season with black pepper, pour in the stock, mix thoroughly and leave to simmer for 3-4 minutes on medium-high heat.
  4. Remove the pan from the heat and add the basil, parsley and lemon.
  5. Serve in a dish and drizzle a little extra virgin olive oil on top.

Enjoy 🙂

Kidney Bean Salad

Let’s just keep it real, keep it simple and keeping it delicious with this recipe. Unreal how quick and simple this is to prepare and just so flavourful, definitely one that I will be going back to a fair few times as we draw closer to summer.

Serves 2

Ingredients:

  • 1 can (400g) red kidney beans (drained and rinsed)
  • 1 handful of flat leaf parsley, roughly chopped
  • 1 spring onion, finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp dried mint
  • 1 tbsp olive oil
  • 1/2 tsp garlic granules
  • Salt
  • Pepper

Method:

  1. Start of by making the marinade by adding the lemon, mint, olive oil, garlic granules, salt and pepper in a bowl and give it a good mix.
  2. In a separate bowl put the beans, parsley and spring onion.
  3. Drizzle the marinade over the bean mixture and give it another thorough mix.

Enjoy 🙂

Green Pepper Bulgur

Fresh, vibrant and flavourful is how I would describe this easy to make green pepper bulgur. Bulgur, a staple in my kitchen cupboard and a go-to for something quick to prepare, you’ll be eating your dinner before you know it. It is a fantastic way to get you into more lighter meals and to mix it up with different vegetables, keeping it healthy and adding different textures.

Serves 1-2

Ingredients:

  • 80g fine bulgur wheat
  • 1 green pepper, cut into chunks
  • 1 spring onion, finely chopped
  • A handful of flat leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried mint
  • Salt
  • Pepper

Method:

  1. Start by preparing the bulgur according to the instructions on the packet.
  2. Once the bulgur is prepared, fluff with a fork and add all the remaining ingredients, season with salt and pepper, mix well and serve.

Watercress, Pea & Courgette Soup

Watercress is where it’s at this month. A beautiful green, packed with delicious flavour and delectable pepperiness that is in this bowl of goodness. Watercress is also fantastic with salad, however considering the ‘delightful’ rain that has blessed us with its presence, I thought that a soup is the better way to go for this weeks recipe; I hope you all enjoy!

Serves 1-2

Ingredients:

  • 1 handful of watercress, thoroughly washed
  • 1 courgette, roughly chopped
  • 1 small white onion, roughly chopped
  • 90g peas
  • 500ml vegetable stock
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the olive oil for 2-3 minutes.
  2. Add the courgette and peas and cook together for a couple of minutes.
  3. Season with the oregano, add the watercress and pour in the vegetable stock; mix well and leave to cook for 10-15 minutes (or until the courgettes are cooked through).
  4. Remove from the heat and using a food processor or hand blender blitz the soup until smooth. Give it a taste and season with salt and pepper to your liking.

Best served hot

Lemon, Chicken & Pea Barley

Pearl Barley, a versatile delicous grain that can be used in a multitude of ways: soups, stews and salads. It can be the ingredient that almost ‘pads out’ your meal or can be the showcase; either way, it’s a win win situation. With this particular recipe, I love how the chicken remains so moist and juicy, absorbing the lemon and all those delicious seasonings.

Serves 2-3

Ingredients:

  • 2 chicken breasts, cut into small chunks
  • 2 tbsp fresh lemon juice
  • 100g frozen peas
  • 100g pearl barley, rinsed
  • 500ml chicken stock
  • 1 celery, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 1 tsp onion granules
  • Salt
  • Pepper

Method:

  1. In a pan, fry the garlic and celery in the oil for 2-3 minutes.
  2. On medium heat, add the chicken, lemon, onion granules, oregano and season with salt and pepper; cook for 3-4 minutes.
  3. Add the barley and cook for a further 4 minutes.
  4. Pour in the chicken stock, add the peas, mix and bring to a gentle boil.
  5. Cover and leave to simmer on low for 40 minutes (stirring occasionally) or until the barley has softened but still has a bite to it.

Enjoy 🙂