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Showing posts from May, 2019

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

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