You ready for 4000 ways to use courgettes now the season has started? 😂 For those who don’t know / grow, courgette plants can produce a new courgette every day or 2 in the height of summer, and if you blink they are the size of marrows, it’s crazy keeping up with picking them, let alone eating them all. Luckily we love them and this is one of our favourite ways to eat them…
Grate a couple of large courgettes, and fry with a splash of oil, 3 crushed cloves of garlic, the juice of a lemon and a good sprinkle of salt and pepper. Cook for about 5 minutes, then stir in a cup of cream / creme fraiche (I use homemade cashew cream). (It’s also gorgeous with some extra oil instead of the cream and a pinch of chilli flakes).
Stir into cooked spaghetti and sprinkle with fresh herbs. Yummy! Do you have any inspiring courgette recipes for me? L x
The courgettes started producing this week and we are inundated already 😂 Cream of courgette soup with homemade bread croutons cooked with garlic and rosemary, so yummy! Had a stinking head cold/ mastitis for a couple of days so I’m trying to cook all the goodness to get me better! L xRecipes
Creamy curry noodles – I saw a pic on @veganmumkaty feed and had to recreate them! Stir fried some peppers, greens, spring onion and garlic, added a tablespoon of curry paste and some cashew cream (big handful of cashews, 2 cups water, a garlic clove, splash of apple cider vinegar and 3/4 tsp salt blended – canned coconut milk would work too) then stirred into rice noodles. So quick and so yummy!
Instagram always saves my butt when I’m feeling low on cooking inspiration. What are your favourite foodie accounts? L xRecipes
2 parts oil to 1 part vinegar (or lemon juice) – all you need to remember for a banging salad dressing base! Shake it up in an old jar chucking in whatever seasongs and add ins you fancy (maple syrup & a touch of mustard / Italian herbs / a tablespoon of peanut butter and a splash of soy & chilli sauce are all super yummy ones we make often). Also guys can you tell me, are these kinda posts useful? I’m not naturally an exact measurements kinda gal with recipes, I like to experiment and love knowing a kinda base recipe to work from and adapt, but it drives Gaz mad not knowing exact quantities so I want to know if its more helpful to be more exact here? 😂 Tell me what works for you! L xxRecipes
Super speedy #vegan minestrone ish soup for one hangry mama tonight, and a quick recipe that’s brilliant for the random veg left knocking about at the bottom of the fridge 😂 Does anyone else get ridiculously stroppy when they don’t eat enough? I’ve had a super busy day and realised I’ve barely eaten a thing plus been carrying and feeding Rory in the carrier pretty much the entire day so was totally knackered and starving. Needed something to fill me up and quick!
To make it I finely chop a load of veggies (I used onion, carrot, broccoli and spinach – beans are a nice addition too), fry for 5 mins then add some broken up spaghetti, a tin of tomatoes, enough boiling water to cover plus about 2 inches and a couple of tablespoons of veg stock powder. Cook for about 12 mins until the spaghetti is cooked and serve.
What are your favourite quick meals? L x #veganrecipe #veganblogger #foodblogger #familyfood #veganuk
When I was a kid my favourite game was writing menus and playing having my own restaurant. My family all laugh at me because I have always loved reading menus when passing / in places and will always do so whether we are going in / staying to eat or not 😂 I love it now for inspiration of what we make at home.
I saw these amazing sourdough toasties last time I went to @pommune and although I chose something different (their food is unreal, as beautiful as it is delicious, its like edible art!) I knew I’d have to have a go at home.
These are filled with chocolate and raspberry and sprinkled with icing sugar, I didn’t have chocolate in so used my got to substitute (almond butter mixed with a bit of water, maple syrup, and cacao powder to make a thick spread). I just butter the outside of the bread and cook on both sides in a frying pan over a medium heart (you can weigh it down with a another pan but I just give it an occasional squash with a spatula, no toastie machine required 👍🏻 Have you ever tried a sweet toastie? They are amazing!! L x
I love a fancy green juice on occasion but I do not love:
a) cleaning a juicer (sold ours years ago for that reason!)
b) buying expensive ones in plastic bottles
c) paying the prices juice bars charge (£5+ a cup now at Boost whaaaaat)
So when I fancy one, I make juice in the blender… today this was half a carton of Aldi’s 55p apple juice (just use apples and more water usually – will be especially good when have our trees or if you have access to a good amount cheaply but store bought juice is a good quick hack!), a cup of water, 2 sticks of celery and a massive handful of spinach. Blend then strain through a super fine sieve / nutmilk bag / muslin cloth. I use a nutmilk bag cos I find it easiest and it doesn’t soak into the cloth. This made 2 large glasses and 3 little ones, it stores nicely in a bottle in the fridge too.
Will share a few more of my favourite combos with you soon, I love getting some greens in this way! What’s your fave juice? I looove orange and carrot! L x
Pineapple fried rice and homemade kimchi 😍
Totally silly thing not to be able to cook, but rice (specifically brown rice) has been my cooking nemesis for yeeeears, sometimes I’d get it right and other times it would be total mush, so I avoid cooking a lot of rice dishes, but I’ve finally found a foolproof method for super fluffy rice!
Just add however much rice you want, 2.5 cups for our family today, rinse and add to a big pot of boiling water (the same way you’d cook pasta). Cook for 30 mins, drain, then return to the pot with the lid on and leave to steam for 10 mins. Perfect fluffy Brown rice, every time! Now tell me if theres anything you really can’t get right in the kitchen and make me feel better?! 😂 L x
Easy Olive Tapenade Recipe
They are a bit of a marmite food – olives, yay or nay? I hated them until this recipe gave me a taste for them, but it still took me a while to be able to eat them whole – love them now though 😍!
This is another of my favourite dips for picky dinners, and is also delicious spread on toasted bread (ciabatta or sourdough 😍) with Italian food, or stirred through pasta for a quick lunch. Its also a great way to use up leftover olives from antipasti dinners / party spreads etc. The recipe below is just a guide, fresh and even stuffed olives etc all work well too, use whatcha got!👍🏻
340g jar of green olives, drained (I get them from tesco)
340g jar of black olives, drained
A good glug of olive oil
A good lunch of salt
1 large garlic clove
Handful if fresh herbs, I usually use parsley
Bung everything in the food processor until its all finely chopped (or you could finely chopped everything by hand). Enjoy! L x