Cauliflower and white bean stew

20 Feb

Cauliflower and white bean stew

Cauliflower and white bean stew is a one of those no-fuss, mid-week meals I’ve been making for years.

There’s something vaguely Mediterranean about it – Spanish or maybe Greek – which can be played up by adding smoked paprika, or a scattering of crumbled feta. But generally I just make it as below.

It took awhile for the girls to warm to it (courgette has always been a hard sell for some reason), but they eat it happily now. Continue reading

Israeli couscous, squash and preserved lemon salad

16 Feb

Israeli couscous, squash and preserved lemon salad

Israeli couscous, butternut squash and preserved lemon are an excellent combination of tastes and textures. This salad is a recent happy addition to the family dinner rotation. Continue reading

Seedy bites

12 Feb

seedy bites

This recipe for seedy bites is actually more of a template. I pulse some rolled oats for a base, then add whatever I’ve got in the fruit and seed department.

When the mixture resembles damp sand, I pack it into the mini-muffin cups and bake for ten minutes.

They are a bit soft when they first come out, but as long as I let them cool completely in the tin, they firm up nicely.

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Breakfast burrito

8 Feb

breakfast burrito

On Sundays, we generally have a cooked breakfast (though it’s often noon by the time we sit down to eat it).

It’s often a full-on fry-up, heuvos rancheros, eggs benedict, or a homestyle egg McMuffin. But over the last year, these breakfast burritos have shouldered their way into the rotation.

Having experimented with different fillings and methods, I’ve pretty much settled on the version below: spicy hash brown potatoes topped with a fried egg all wrapped snugly in a warmed flour tortilla. Continue reading

Green beans with toasted almonds and lime

4 Feb

green beans with toasted almonds and lime

I love green beans, and have some great ways of preparing them – flash fried with garlic and chilli, steam-fried with mustard seeds and ginger, or tossed in an Indian-inspired dressing – but these green beans with toasted almonds and lime stands up to any of them.

The idea comes from my friend Debbie, who remembers being served delicious green beans dressed with lime when she was a student in Paris. Continue reading

Tomato soup

31 Jan

Tomato soup

I haven’t bought a tin of soup in years, but if I were to buy one it would definitely be Campbell’s tomato soup.

Their cream of mushroom soup always had disturbing starchy lumps, the veggies in their minestrone were weirdly tough, but everything about their tomato soup was just right. Continue reading

Salmon quiche

29 Jan

salmon quiche

Salmon quiche is something I think to make when I have leftover cooked salmon hanging about or a couple of fresh fillets that need using up.

I tend to make my own pastry, but with a sheet of ready-rolled, it’s five minute’s work to turn out this dish.

A superior lunchtime centre-piece for not much effort at all…

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