SUMMER SALAD WITH MANCHEGO & CHORIZO

We have just had a wonderful holiday in the Caribbean and now it is back to reality with a bump....piles of washing, tight jeans and post holiday blues. Despite definitely gaining a few pounds, the diet isn't going to start until Monday so we decided to cook a couple of nice meals over the weekend starting with this salad which we had as a side with a barbecue. It took about 20 minutes in total but was very easy.

Ingredients for 4 people (as a side):

350g broad beans
210 peas (frozen or fresh)
150g chorizo
100g rocket or watercress or lambs lettuce
100g Manchego cheese, cubed
10g fresh mint, sliced
Zest and juice of 1/2 lemon

Start by podding the broad beans - I found this to be a brilliant job for my daughter Arabella. Meanwhile as I was using frozen peas, I began by cooking these in boiling water for 4-5 minutes (according to the packet's instructions). Once ready, drain and then refresh under cold running water. If you are using fresh peas, these will only take 3 minutes and so you could cook these with the broad beans (however I did mine separately). 

If like me you are using frozen peas, cook the broad beans next in boiling water for 3 minutes and then rinse with cold water once again.

Add the broad beans and peas to a large bowl with the lettuce, mint, lemon juice and lemon zest and season.

Meanwhile either barbecue the chorizo or cut it into slices and fry it in a pan until cooked through.

Cut the cheese into cubes and then add the cheese and chorizo to the salad, mix and serve.

This tasted really fresh and summery and was the perfect accompaniment to a barbecue lunch. My husband Pascal reckoned it tasted "too healthy" and would have added a dollop of olive oil or a portion of pasta. Personally I wasn't complaining, I loved the lemon and mint as it was a reminder that winter is over (although according to the weather forecast it might be back next week)! This is a great side and even though I don't like to tell my husband he is right (ever), I think it would also taste great with some pasta and a good glug of olive oil mixed in.

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KID FRIENDLY RESTAURANTS - MUDDY STILETTOS

I recently worked with the lovely Joanna at Muddy Stilettos Wiltshire to create an article on the best kid friendly restaurants in London. It is not always easy eating out with kids, and if you are like me and want to branch out from the usual Pizza Express and Wagamamas, this should give you some inspiration.

In hindsight I should have posted this before half term but I have been away - my first sunny holiday with the baby. It wasn't as relaxing as previous holidays but it was lovely to have sunshine and family time and we discovered Olympia LOVES watermelon so expect some watermelon based recipes to come up!

https://wilts.muddystilettos.co.uk/health-fitness/food/perfect-eats-town-mudlets/

DOUBLE CHOCOLATE TOBLERONE COOKIES

My lovely ex mother in law came for tea last week and so I wanted to bake something yummy. I initially chose to make a carrot cake but I then decided that it wasn't the best idea as I would no doubt eat the whole thing and I need to get into a bikini in less than a week. So instead my daughter Bella chose this cookie recipe. 

I love Toblerone - it was my dad's favourite and so reminds me of him. One summer, I had a friend staying at our holiday home with us and she ate the last piece of Toblerone....my dad was really cross and shouted at her....it was very very embarrassing!! Thankfully this recipe makes more than enough cookies to share and it took around 30 minutes plus an extra 30 minutes chilling time.

Ingredients for 16 cookies:

2 x 100g bars of milk chocolate Toblerone
100g milk chocolate, chopped
50g unsalted butter, softened
100g soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
100g plain flour
1 tsp baking powder
50g ground almonds
1 tbsp whole milk

Break 8 triangles off one Toblerone and cut each in half so you have 16 triangles. Put them in the fridge to chill. Chop the rest into small chunks. Try not to eat the chocolate (I struggled with this part)!

Beat the butter and sugar until pale and light. Mine didn't look that light but I figured that is because the sugar is brown and when I normally beat sugar and butter, I use white sugar. Gradually add the beaten egg and then the vanilla extract.

Meanwhile melt the milk chocolate either in a microwave or in a bowl over a pan of simmering water.

Add the melted chocolate to the butter and sugar mixture and mix until smooth. Next sift the flour, baking powder and a pinch of salt over the mixture and combine.

Finally add the ground almonds, chopped Toblerone and milk and mix well. Then cover with cling and chill until firm (about 30 minutes).

Preheat the oven to 180 C / fan 160 C / gas mark 4. Cover a solid baking sheet with baking paper (I had to use two baking trays). 

On a chopping board, scoop a heaped teaspoon of the dough into your hand and roll into a rough ball. Repeat with all the remaining cookie dough until it is all used up. You ideally want 16 balls. Place them on your baking sheet / tray, spacing the balls well apart. I thought I had done but mine could have been even more spread out (as you can see from the picture). Once the dough balls are on the baking tray, press down lightly and then sit a triangle of Toblerone on each.

Bake for around 12 minutes or until the top is firm but not crisp. I thought mine did not look ready and so left them for another couple of minutes but then they were a little too crispy. A reminder for me to always follow the recipe! 

My cookies were HUGE and I was not complaining. They were absolutely delicious, chewy, very chocolatey, slightly crisp and extremely moreish. I am pleased to say they went down well with the whole family - a little too well with me which is not good for the bikini body!

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BACON & MUSHROOM FUSILLI WITH RICOTTA

I love going out to restaurants, but with a baby it is much easier and more relaxing just to cook at home. Thankfully I have mountains of recipes to choose from as I am constantly ripping them out of magazines, picking them up from supermarkets and printing them from the Internet. This recipe is from Waitrose and I have had it since 2012.....so it was definitely time to give it a go. It took about 20 minutes in total.

Ingredients for 4 people:
300g fusilli pasta (or similar shape)
1 tbsp olive oil
300g pancetta
250g chestnut mushrooms, sliced
2 cloves of garlic, crushed
Zest of 1 lemon
Juice of 1/2 a lemon
A large handful of basil leaves
250g tub of ricotta
3 tbsp of Parmesan, grated

Fry the pancetta in a tablespoon of olive oil and after about 4 minutes add the mushrooms and garlic. Continue to cook over a high heat for around 5 minutes. 

When you put the mushrooms and garlic in the pan, start cooking the pasta in a separate large pan of salted boiling water according to the packet's instructions. Mine took 9 minutes.

Once the mushrooms are softened and lightly golden, add the lemon zest and most of the basil. Cook for around 30 seconds. Mix and then add the ricotta, Parmesan and lemon juice.

Once the pasta is ready, drain and add to the mushroom mixture and toss together. Finally serve with the reserved basil leaves and a good grinding of black pepper.

We had purposely had this on Sunday as my daughter Arabella wasn't there and she hates mushrooms. I love them and they tasted delicious in this recipe with the bacon, ricotta, lemon and basil. A fabulous combination - I adored the fresh basil and kept on adding more. It didn't even need extra cheese.....and I never think that!! A great quick recipe - another one to add to my new blog page of under 30 minute recipes.

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PRIMAVERA SALAD

I have not been cooking many new recipes recently, instead I have been recycling old ones from my new blog page Under 30 Minute Recipes. However this weekend I wanted to cook something new. My husband and I decided to brave a barbecue as there were glimpses of sunshine in amongst the rain showers! I dug out this salad recipe from an old Olive magazine and it took around 20 minutes to make.

Ingredients for 2 people:

Gallo 3 cereal expresso 250g pouch or something similar (I used an Uncle Ben's wholegrain wild and red rice pouch)
Zest of 1 lemon
Juice of 1/2 lemon
1/2 clove garlic, crushed
50g asparagus tips
50g peas
50g courgette, sliced (mine was HUGE so I halved it too)
80g goat's cheese, crumbled / cut
A large handful of mint, parsley and basil, chopped

Cook the pouch of rice / grains according to the packet's instructions. Mine took 3 minutes on the hob with two tablespoons of water. Meanwhile crush the garlic, and zest and juice the lemon. Mix all together in a bowl and season.

Blanch the vegetables in boiling water for about 1 minute and then rinse under cold water. Tip into the bowl and mix well.

Add the herbs and goats cheese, toss again and serve.

Not only did this salad look very pretty, it also tasted absolutely delicious. It was really fresh and clean and full of flavour. A perfect recipe for a summer's day....if only summer would start. We served it with steak for Pascal and lamb for me and it complimented both. I always hate buying fresh herbs and then throwing half the packets away, however it was worth it here as they made the recipe.

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