What I've been cooking recently
I’ve been cooking a lot recently and have made some delicious meals. I’ve been concentrating on actually trying out some of the long list of recipes bookmarked in my Delicious account. Here’s a selection of what I’ve been cooking.
- Broccoli pesto: I made Heidi’s broccoli pesto last week. I used a whole head of broccoli and about half a bunch of parsley, instead of the spinach. I also replaced the parmesan with a spoonful of white miso. It makes a cracking sauce, which I used over two nights, stirred through wholemeal pasta.
- Kale and mashed potatoes: Another Heidi recipe and one I’ve been planning to make for an age. It’s 100% worth it. Beautiful stuff.
- Using kimchi: Having made a batch of @jeroxie’s kimchi I’ve been using some of it to make How To Eat Like A Bird’s kimchi bikumbap. It’s a lovely way of using up cooked rice. I dropped the potato, added a few handfuls of greenery and topped with a poached egg.
- Stuffed artichokes: Having received some globe artichokes in my vegie box I made Lucillian Delights’ Stuffed Artichokes poached in white wine.
- Quinoa with fennel: Broad beans are in season and I also spotted this Ottolenghi recipe for a quinoa salad with fennel, broad beans and fresh herbs. It’s a gorgeous tasting meal, which gets even better the next day.
- Beetroot and haloumi: Had this Nigel Slater recipe last night – roasted beetroot with grilled haloumi. And oh boy it was good.
- Rice gratin: Yet more from Heidi. I’ve made this rice gratin on so many occasions. It’s one of those delicious meal in dish recipes, that you can adapt and tweak to suit your tastebuds and what’s in the fridge.
- Quinoa falafels: Some great little chickpea and quinoa falafels from Sprouted Kitchen. They’re particularly good in a wrap, with some salad and tahini sauce.