Developing a more wholesome way of eating
Tag: Vegetables
This traditional French vegetable stew, derived from a regional French word meaning “to stir up”, has nothing to do with rats and everything to do with warm, comforting vegetables braised in delicious flavours.
Continue reading “Rat-a-tat-tat-Ratatouille”
When it comes to BBQ season meat is often the star of the show, and with good reason. There’s something about fire and smoke that elevates a cut of meat to new heights. But that doesn’t mean you need to eat heavy meat dishes every time you fire up the grill. This quick and easy dish of fish and vegetables is a great midweek meal.
Continue reading “Fish and Vegetables on the BBQ”
A quick yet satisfying meal using prepared vegetables, tinned sardines and a crusty slice of bread. The richness and sweetness from the oil and vegetables pairs beautifully with the intense salty savouriness of the fish, while the sharp tang of pickles or a dressed salad brings an acidic note to cut through the dish.
Continue reading “Sardine Toast with Vegetables”
When you have some leftovers in the fridge, this simple frittata is a great way to make a quick and satisfying meal with just a few added ingredients.
Continue reading “Quick and Easy Frittata”
There are few things more comforting than a bowl of pasta and this roasted veg pasta comes together in a snap, especially if you’ve got ready made roasted veggies on hand.
Continue reading “Roasted Pepper and Tomato Pasta”
Pork tenderloin is a fantastic cut of meat. Lean but flavourful it has the versatility of chicken while providing a bit more of a meaty texture like beef. This recipe uses rich Mediterranean flavours to pair with the meaty pork to provide a satisfying dish without too much faff.
If you don’t have pork tenderloin then it would work reasonably well with pork chops, pork loin or even chicken, just adjust the cooking times accordingly.
Continue reading “Mediterranean Pork Tenderloin”
Rarely does a week go by that I don’t make some sort of roast vegetables. They’re delicious and versatile and can come together for a quick and simple meal. Quite often I’ll make a batch of them at the weekend and use them to make a variety of dishes throughout the week. In this post I’ll show a few example recipes and techniques you can use so you always have something healthy and satisfying ready to go whenever you need it.
Continue reading “Roast Veg, the Swiss Army Knife of Mealtimes”
This simple yet delicious veg bake has a nice contrast between the crisp potatoes on the top and the soft vegetables below that absorb all the flavours of the layers above and below. Simply slice and layer the veg then bang in an oven, and cook for 30-40 mins at 180° C or do it low and slow for a few hours, both ways produce a tasty meal.
Continue reading “Layered Veg Bake”
This soup is warming and comforting at any time of the year. Filled with nutritious root vegetables, squash and lentils, it provides a creamy soup without additional calories.
Continue reading “Comforting Squash, Lentil and Root Veg Soup”
I have in the past been guilty of disparaging soup as little more than “bread dip”. This is probably fair to say of many of the salty yet bland offerings you may get from a tin or tub. However, making simple fresh soups from flavoursome ingredients can result in silky smooth and satisfying dishes.
While they are still best served with a hunk of crusty bread, they are no longer relegated to mere “dip” and are a delicious dish themselves. A favourite to make due to its speed, convenience and flavor is this hearty mushroom soup. This is meant to be a quick and easy recipe so just rough chop (by hand or food processor) and chuck what you’ve got in a pot then let a blender do the work for you at the end. If you’ve no blending ability, just chop the ingredients as finely as you can and enjoy it a little more on the chunky side.
Continue reading “Quick and Simple Mushroom Soup”
A Sincere Love of Food 