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Showing posts from May, 2019

Melissa’s Batch Cooking Recipes and Tips for Busy People

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    When time isn’t on your side, it can feel quite overwhelming to keep yourself nourished and cared for so here are some tips & recipes you can batch cook or prep when short on time or in need of some love. Batch cooking is such a saving grace for busy times and befriending your freezer is a game changing tip for new mums, busy parents, times when you’re sick or recuperating or you’re caring for others; you can really give the gift of care through nourishing and simple food. Here are 6 tips for prepping your food to help you in a busy period: Boil eggs, lots of them!   These are always a great base for a salad or throw them into a noodle soup or just pack for an on the go breakfast or snack. Roast some veg.  Whatever veg you have lying around, chop it all up and roast with some garlic and oil. It’s great on it’s own or mixed into quinoa or with leftover chicken. Cook some quinoa, lentils or noodles.  Quinoa keeps really well and is great mixed in

Bagna Cauda

How To: 1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve. 2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter. 3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend. 4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken. 5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk. 6. Dip the vegetables into the Bagna Cauda and enjoy! The post Bagna

Bagna Cauda

How To: 1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve. 2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter. 3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend. 4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken. 5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk. 6. Dip the vegetables into the Bagna Cauda and enjoy! The post Bagna C