It’s 2020 and the first two weeks have been a blur of work, illness and a country shrouded in smoke and fire.
Chicken and Zucchini Enchiladas in a Chipotle Tomato Sauce
This recipe is all time. I am so proud of it as it’s super delicious and fun. I wouldn’t usually post two meat based recipes in a row as it’s not reflective of how I eat but I just couldn’t wait to share this. I’ve included ideas below to make it vegetarian, you could even make it vegan if you used vegan cheese alternatives. No matter what, it’s delicious.
Parmesan Crumbed Zucchini Tacos
The crumbed zucchini sticks in these babies are a dream, I’m happy just dipping them in chipotle mayo and calling it a day.
Balsamic Mushroom Fettucine with Whipped Roast Garlic Ricotta
Any pasta will work in this as it’s all about balancing those vinegar caramelised mushrooms with the creamy whipped ricotta that the pasta sits on. All this is tied together with the peppery rocket to contrast the rich ricotta and it’s a dream. Light enough for spring while still taking advantage of the amazing mushrooms around at the moment.
Zucchini and Ricotta Stuffed Pasta Shells
This is a pasta bake that perfectly celebrates the season. Filled with sweet spring zucchini, late season lemon and light ricotta the pasta shells avoid being heavy and are fresh and light. The brightness of passata and melted mozzarella make it a super moreish dish.
Roast Herb Salted Pork Rack with Roasted Cauliflower, Fennel and Olives
There are some very classic flavours in this roast rack of pork and they come together to make the most amazing roast dinner. After travelling to London twice in the last 6 months I feel like my appreciation for a good pork roast has gone through the ceiling. This is my dream roast and it doesn’t even include potatoes. Just a really beautiful rack of St Bernard’s Free Range Pork, caramelised cauliflower and fennel and a sort of parmesan gravy to tie it all together.
Chipotle and Parmesan Carrot Tacos
I spent many years thinking that tacos were the kind of food I only craved in summer…. this year is proving me wrong especially in the vegetarian tacos game. By roasting winter vegetables you can make a yummy and totally winter appropriate taco. Serve these to a large group as a starter or just between two of you as a yummy meal.
Pork Schnitzel with a Roasted Wedged Slaw and Herb Dressing
The crumb on these lean pork schnitzels has thyme leaves and hemp seeds in it and it gives the most delicious savoury nutty flavour. I Only ever make schnitzel when I have stale bread, and it’s usually sourdough as it’s my favourite. The combination or sourdough crumbs, thyme and hemp seeds adds so much flavour.
Grilled Eggplant with Hummus and Yoghurt Flatbread
This is one of my favourite meals to make, the kind of thing that comes together in a little dance in the kitchen. While the eggplant is ‘sweating’ you make your quick flatbread, while the dough rests you make your hummus, and while your eggplant cooks you chop your salad. It’s easy time management rather than complicated multitasking and I just love to be efficient ha.
Osso Bucco Pie
Let’s not pretend pie is a health food. But this blog is meant to be about me hunting for a healthier approach to life, for me part of that is not being on a diet and eating pie sometimes. And this is an incredible one.