Melissa’s 10 Spring Weekend Recipes

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    Hello, Melissa here, sharing 10 of my absolute favourite Springtime recipes to enjoy over the long weekend or whenever you please.  I’ve picked these out especially as they are all simple, cheerful and based on easy to get ingredients like seasonal veg, popular cupboard items and frozen produce too.     1. Chocolate Clusters Totally flexible chocolate bites – inspired by the rice krispie clusters that my Mum never let me have! Use whatever you have to hand in your cupboards; coconut flakes / seeds / chopped nuts work really well too. And look out for fairtrade chocolate. Get the recipe.     2. Asparagus Tray Bake This one pan tray bake makes use of frozen peas, broad beans or edamame if you have it in your freezer and if you can’t get asparagus yet, swap for broccoli of any kind or greens you already have. Get the recipe.     3. NEW: Broccoli & quinoa salad with pickled pink onions I love this with quinoa or len

Melissa’s 10 Recipes to use up your leftover Pumpkin

Melissa Hemsley Pumpkin Recipes

Hello, Melissa here!

Every year after Halloween around 12.8 million pumpkins go to waste so let’s embrace the delicious veg & find ways to keep enjoying them all season long (Pumpkins are in season October-February/March). So if you’ve found yourself with lots of squash & pumpkins and aren’t sure what to do with them then here are a few of my favourite Autumnal recipes for loving your leftovers and making your meals and money go further. Feel free to swap all the squash in these recipes for pumpkin!

And if you’re feeling even more inspired to use your Pumpkins then why not try grating them into hearty Lasagnes & delicious Gratins. For seasonal breakfasts, try pumpkin porridge or grate it and simmer with apples and cinnamon for a lovely porridge topping or with yoghurt. Roast it and scoop out the tender flesh when it cools slightly before turning into pumpkin puree which you can then freeze or make pumpkin pies or tarts- delicious! And don’t forget about the seeds- wash & dry them then roast for 15 mins in 200c with lots of salt & vinegar or your favourite spices and eat as a snack or in salads or on top of soups or roasted pumpkin hummus. The possibilities are endless!

I’ve shared a few recipes below from my cookbook Eat Green too, so if you’ve got that then look out for my Pumpkin & Sage Risotto, HasselBack Squash, Roasted Squash with Mojo Verde, Squash & Lentil Curry and my Autumnal Spiced Squash & Kale Salad.

Click here to get all 10 recipes and more tips.

And for more ways to waste less & save money head to my website www.melissahemsley.com and keep up to date with me on Instagram @melissa.hemsley

Love Melissa x



source https://hemsleyandhemsley.com/melissas-10-recipes-to-use-up-your-leftover-pumpkin/

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