Off to Newcastle today for a weekend of relaxing, eating, going to a rugby match (not my choice of activity but I’ll go with it, apparently it’s a big one), and seeing family and friends!
This zingy lime drizzle loaf cake is coming with us. Really simple to make and is lovely to eat cold / at room temperature with a cup of tea or warm with some cream for dessert! Next time I think I will try adding some coconut or spices to add a twist on it (this is usually how my dishes begin!)
Using up most of the remaining veg in the fridge before a weekend away – our Friday night dinner is sausages with spicy tomato & pepper cous cous and crispy garlic kale. Now to begin series 2 of line of duty! A bit late to the party but better now than never…
Dinner this evening was a warm salad of sautéed spring greens, pepper, tomatoes, green beans & red onion, topped with a baked salmon fillet garnished with toasted garlic & parsley breadcrumbs and a wedge of lemon.
This was the perfect light meal that I was craving tonight, that made me believe it was actually Spring despite the cold and rainy weather outside!
I love making meals out of whatever I have in the cupboard and fridge, although whenever I watch the market challenge on masterchef I never envy the people who are doing it under that much pressure!
Tonight I used up various bits of veg and herbs we had in the fridge as well as the remaining greek yoghurt and harissa – Dinner was harissa baked chicken, tzatziki, middle-eastern slaw, spiced cauliflower cous cous (and plenty of @balticbakehouse sourdough!)
A healthy vegan breakfast that tastes quite indulgent – oat & chia seed porridge made with almond milk, a little honey, cinnamon & cacao powder (hence the colour!) for flavour and sweetness, topped with sautéed apple & toasted flaked almonds.
Recipe (serves 2):
30g chia seeds
150ml almond milk, or depending on preferred consistency
3 tbsp honey, or to taste
1 tbsp cacao powder
1 tsp cinnamon
3 tbsp flaked almonds
Peel, core and chop the apple into small chunks. Put in a saucepan with a little vegan butter or coconut oil and sauté for 5 minutes until softened but retaining some texture. Turn off the heat and leave in the pan.
Lightly dry fry the flaked almonds in a frying pan until just starting to colour then remove from the heat.
Meanwhile put the oats, chia seeds, cinnamon, cacao powder and almond milk in a saucepan on a low heat and cook gently for 5-10 minutes until thickened. Stir in the honey until thoroughly combined.
Pour into bowls and top each one with the apple and almonds, then enjoy!
Although I live with a chocoholic, we still had plenty of Easter eggs to consume so yesterday I turned various leftover chocolate into these Triple Chocolate Cookies 🍫🍪
They’re very simple to make and a proper squidgy cookie in texture – I personally like them to be quite cakey rather than crisp and biscuit-like, but you could just make them smaller and flatter and leave them in the oven for longer if you wanted to!
Spaces are still available for my next supper club on Saturday 18th May which is a Spring themed menu – visit the ‘supper clubs’ page for more information and to find the link to purchase tickets! Looking forward to hosting you.