 Finally finally finally there is something approaching spring weather, and I am now starting to want to eat some lighter foods. My default approach to new potatoes is to steam them in their paper thin jackets, along with a sprig of mint and then to serve with lashings of butter. Delicious! There is something [...] [...]  Give bruschetta a twist by adding some chopped up antipasti. [...]  A quick and easy lunch dish using chickpeas in place of the traditional beans. [...] Zingy Spring ‘Slaw [...] Delicious, swift and delicious greens with tamari and peanut butter [...] Sticky mustardy swede chips are easy to prepare and unlike potato count as one of your 5 a day. [...] In my last post about my co-op bags I promised a recipe to use all those last bits of salad vegetables lurking at the bottom of the fridge. This is a simple citrus, zingy lentil salad. I love lentils, cheap, quick, tasty, packed with protein and low GI to boot, they are a store cupboard [...] [...] This summer I have been getting an iceberg lettuce every week in my co-op box and frankly I am a little bored of them. Nothing conjures up an image of an 1970′s salad more than an iceberg. Add some pale watery tomatoes, celery and chunks of cucumber and a good dollop of [...] [...] Along with lots of other bloggers I was recently sent a coolbag crammed full with Total Greek yogurt, which I have greatly been enjoying using and cooking with. It is still baking hot in London and I really do not want to spend hours slaving over a hot stove so I have been spending the [...] [...] The English asparagus season is sadly coming to an end there only a few days left. I hope I am able to find one last bunch before the season is over. I usually griddle my asparagus; simply blanch by pouring a kettle of boiling water over your asparagus, shake well and put on a pre [...] [...] Labneh (Curd Cheese) Labneh or strained yoghurt, is a popular ingredient in the Middle East and Asia, is similar to a mix between crème fraiche and cream cheese. It is used in both savoury and sweet dishes; because it has a low fat content it can be used in cooking and will not curdle. I [...] [...] |
helen at fuss free flavours dot com
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