caramelised pumpkin salad with beetroot and goats cheese

I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here.

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spinach and ricotta gnocchi

These gnocchi are much lighter than potato gnocchi, although I’m a still big fan of potato gnocchi. I’ve made this recipe with gluten free flour which works really well, but you can use normal flour if you prefer. They take a day to make because you need to strain the ricotta overnight in a sieve, but after that the are easy and worth making because they are clouds of deliciousness. You can also serve them with my sugo instead of the butter and olive oil with fried sage, and then grate lots of parmesan on top. They make a great starter or main meal with a salad.

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mushroom risotto with truffle

I cooked this for a friend of mine the other day and she loved it so much she told me I had to put it on the blog. The combination of flavours is fab with the mushrooms, parmesan and truffle oil… they are a marriage made in heaven.

It’s also really easy as most of the work is in the prep, so once you have done that it’s a doddle. You can get little bottles of truffle oil in supermarkets or online and of course in Italian delis, and before you think it’s too expensive, you can get them from as little as £3.50 and remember a little goes a long way, so it will last you for ages.

This is a perfect dinner party or date night supper and works really well with a crispy salad with my vinaigrette recipe which is also on the blog.

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goat’s cheese and beetroot tartines

I love beetroot and goat’s cheese as a combo. I always order it as a starter at the amazing  Austrian Fischers restaurant in Marylebone High Street in London. I love the salty flavour of the goat’s cheese with the slightly sweet beetroot and sweet balsamic vinegar. My idea is to put this salad on crunchy bread to add more texture. It’s a really perfect starter or light meal or a snack. Continue reading

mashed pea bruschetta with parmesan

I love peas and always have, and will always be excited if I know they are on the menu, and I try and find any excuse to put them in a recipe. I have wanted to make a pea bruschetta type scenario for ages, and now I have knocked one up for the blog. It’s a delicious mix of crunchy bread with the delicate pea mash and the flavours of the Parmesan and balsamic vinegar. Bloody delish and great as a canapé or starter or as a snack.

Recipe

Serves 2-4.

Ingredients:
4 slices of sourdough bread
1/2 garlic clove
1 cup of defrosted frozen petit pois
2 tablespoons of good olive oil
Finely chopped parsley
A little dribble of balsamic vinegar
Zest of a lemon
Salt and pepper to taste
Parmesan shavings

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