Beetroot & Walnut Hummus

I know, I know, it’s another hummus recipe but I really had to share this one.  If you like beetroot and hummus, well this is the recipe for you!

I must admit I’m slightly obsessed with hummus at the moment and have some everyday.  This combination is becoming a firm favourite of mine just now.  I think beetroot and walnut are fantastic together, I often have them on a salad together and love the earthy flavour they have.

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Tomato & Basil Pasta Sauce

I’ve called this a pasta sauce but it pretty much goes with anything.  I’ve had it over grilled vegetables, lentil and cashew nut loaf and with chicken.  It also freezes well too which makes it ideal to cook up a big batch then portion it out before freezing so when you’re stuck for time you could whip up some pasta and sauce in no time.

Lentil roast with tomato basil sauce

I find the wine makes this sauce lovely and rich but if you don’t have any wine in or don’t want to use it then just omit from the recipe.  The longer you leave the sauce the simmer the thicker it gets.  I forgot to set a timer one day and left the sauce simmering for about 45 minutes and it had thickened beautifully – ideal for a homemade pizza sauce.

Ingredients

-1 Tbsp olive oil

-1 small or 1/2 large red onion, finely diced

-2 garlic cloves, crushed

-1/4 cup red wine

-1 x 400g tin of chopped tomatoes

-1 heaped Tbsp tomato puree

-small handful (approx 2 heaped Tbsp) fresh leaves, roughly chopped

-salt & pepper to taste

How To Make

Place a medium saucepan over a low-medium heat and add the oil.

Add the onion to the pan and cook for 2-3 minutes before adding the garlic.

Cook the onion and garlic slowly (for at least 10 minutes).  The onion should become soft and golden.  Stir often to prevent it burning as this will make the sauce taste bitter and you’ll need to start again.  If you think the onion is browning too quickly reduce the heat.

Add the wine, if using, and turn up the heat.  Allow the wine to bubble away until reduced by half.

Next add the chopped tomatoes and tomato puree.  Bring to the boil give everything a good stir.

Reduce heat to a low simmer and cook, uncovered, for 25-30 minutes.

Add the basil, salt and pepper and cook for a further 5 minutes.

Check seasoning before serving.

Sweet potato gnocchi

If freezing, portion out sauce in to suitable containers, allow to cool and then freeze.

Enjoy 🙂

Creamy Lemon Dressing (Dairy free)

Creamy Lemon Dressing

I’ve called this a dressing but it could be used as a dip or even a spread – I’ll explain more later!  Sometimes I find the hardest thing is to name a recipe once I have created it.  And normally once I’ve posted a recipe I have a flash of inspiration and think of another name for the dish!

Just now I seem to be a tad obsessed with lemons.  I’m not sure if it’s due to Spring arriving but the smell and taste of lemons just reminds me of warmer weather and long Summer days!  Lemon tea, lemon slices in water with mint or lemon juice over salads, it’s all about the lemons in my house right now!

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Spicy Roasted Red Pepper Hummus

Red Pepper Hummus

Another hummus recipe?  So soon after the last one? Yes!  But this is just too good not too share.

I’m slightly delayed in posting a recipe this week as I was hit with the terrible Winter sickness bug that seems to be going around.  And when I say hit, that’s exactly what it felt like.  One minute fine, next minute….well lets just say I am glad I have underfloor heating in my bathroom as I spent many hours there the past few days!  I seem to be over the worst now and raring to get in the kitchen again and practice some recipes.  I could tell that I wasn’t well when even the idea of food made  my stomach turn.

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Hummus

Hummus

I must admit I do love hummus, anytime of the day I can find a way to sneak it in to my meals!  My favourite way to enjoy it just now is with some quinoa and root vegetables roasted in a little coconut oil…simple yet delicious.

Hummus is easy to throw together and keeps well stored in the fridge.  Store bought can be just as good and quite convenient but some manufacturers add sugar!  Why would sugar be needed in hummus? If you are buying prepared hummus from a store just have a quick read through the ingredients and make sure there is no sugar hidden in there.

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Baba Ganoush (Aubergine Dip)

When I lived in the Middle East I discovered so many delicious foods not only from the local region but from India, Thailand and Sri Lanka to name a few.  This dip is a firm favourite of mine.   There seem to be a few variations of it across the Middle East, some with chilli powder, some with paprika, they both taste great! I used to (and still sometimes do) have it alongside some hummus, falafel and stuffed vine leaves or just on its own with some carrot sticks or  gluten free flat bread; either as a snack or as part of a meal you’ll not be disappointed.

Baba ganoush

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Cashew & Mint Pesto (Dairy Free)

Cashew & Mint Pesto

This is a short post but I wanted to share this recipe with you.  This pesto was a happy accident!  I was in the kitchen yesterday and fancied some pesto for my salad and I remember seeing a recipe a while ago for a cashew and mint pesto, as I had some fresh mint to hand, I thought I’d try and make some.  I cannot believe this turned out so well first go.  Normally when I’m creating recipes it takes two or three attempts until  get a result that I am happy with and I think (and hope) others would enjoy.

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