Woohoo!! Another great and easy way to use up that glut of courgettes….Courgette and chick pea oven baked roll ups are lovely with some salads for a light lunch. We made this recipe with spinach last year and gave it a try with courgettes and it really is delicious. We hope you like it too!…
For a foodie, what could be nicer or easier than a bottle of special oil as a gift? This tastes great and looks really pretty in the bottle. Simply add sprigs of thyme and rosemary along with chillies of different sizes, a peeled clove of garlic and some peppercorns to the bottles before topping up with some extra virgin olive oil. Make sure to prick the chillies before they go in so they release their spice into the oil. …
At Cuddly Carrot, we are colour addicts. We live in bright warm colourful houses and wear multi coloured clothes and our food is no different! Food without colour is just not worth eating, so we try and pack in as much colour and variety into our dishes as possible. This noodle salad is packed with bright hues of orange and red and purple as well as a brilliant combination of tastes to make you forget it’s grey and dull outside! Keep this sunshine inside with this great lunch dish. …
This is our latest favourite top speed soup accompaniment. Mediterranean olives, walnuts and sun dried tomatoes make this version of our savoury gluten free muffins super tasty! Whip them up and serve warm from the oven with soup or as a yummy snack. A great alternative to bread. …
Borlotti beans have a lovely silky smooth texture when turned into humous. The addition of lemon oil adds a lovely sharp zing to the the mix. Serve with some biscuits or crackers or spread on toast with some fresh or sun dried tomatoes. …
This is an excellent side dish or lunch. Use a waxy variety of potato like Charlotte or Desirée for the best results. We’ve paired this with a mustard vinaigrette but it would also work well with a home made mayonnaise. Make sure that you add the dressing to the potatoes while they’re cooling and they’ll soak up some of that delicious flavour….
The texture of this really similar to a conventional gingerbread cake – just a wee bit chewy. A real hit of ginger from both fresh and dried spice varieties in the recipe brings a warm glow to the cake and balances really well with sweet sharp plums. We used both green and purple varieties of plums – but feel free to use any seasonal fruit!…
A vibrant colour like no other with a velvety rich creamy texture and taste. Vegan beetroot tzatsiki is a great alternative to the Greek cucumber version in Summer. You could serve it on toast, as a sauce or with a bunch of crudités for a party. The garlic flavour isn’t too strong here but feel free to add more if you don’t have your friends round!…
Courgette cake might sound a wee bit weird to the unconverted but once you’ve tried it, you’ll understand that courgettes really are a great cake ingredient. All the water content in this vegetable makes a super moist cake and when topped with a rich shiny chocolate icing, it is irresistible! Fear not, if you’ve got too many courgettes in your garden and don’t know what to do with them – this could be part of the solution. …
We feel that nothing beats fresh peas and beans from the garden, lightly steamed and straight onto your plate! Here we combine their naturally sweet flavour with the sharpness of lemon and mustard as well as black basil, lemon basil and fresh tarragon. A great salad for lunch time with some bread or another salad dish, or you could serve it as an accompaniment to a main dish at dinner time. …