Gazpacho

Mmm a warm summer's day and lovely cold gazpacho. That was the idea anyway... most recipes call for chopping up kilos of fresh tomatoes, one its a hassle and two, there's no point unless you have really delicious tomatoes. So, I found a recipe using tinned tomatoes and it was easy peasy! Try it whilst the sunshine lasts.

1 large bottle passata
120 ml water
30 ml extra-virgin olive oil
1 cucumber, seeds removed chopped into small cubes
1 red pepper chopped into small cubes
1 small onion, chopped into small cubes
4 garlic cloves finely chopped
red chilli, finely chopped
30 ml sherry vinegar
1 bunch chopped parsley, basil or mint(whichever you prefer)

Blend ½ the tomatoes with the water and oil. Add the rest of the ingredients and season to taste. Regrigerate to allow the flavours to mingle until ready to serve.
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Pasta with Peas, Basil and Pumpkin Seeds

I hate to say it, but another recipe from Nigel Slater. Once again the combination sounds a bit weird, but I love peas and I love basil, so I thought I'd give it a go. The toasted pumpkin seeds are delicious and go perfectly with the garlicky, oily peas. I never know what pasta to have with peas as they're so pesky and roll all over the plate, I guess you just have to go with it and have whatever you fancy. I think something little fettucine or parpadelle would go well here. I also couldn't resist grating over a little cheese...

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Roast Carrot and Couscous Salad

Having spent most of the weekend eating refined carbohydrate, cheese and drinking alcohol in various guises. I decided that I need to sort myself out and eat some actual vegetables. So, I decided to make loads of this salad as its an easy way to eat lots of healthy things, it travels well in a lunchbox and keeps for ages.

Now, I normally only eat carrot raw, but these spicy sweet little cubes are a delicious deviation. Toasting the sunflower seeds in the same tray also makes them a bit more exciting. I'm also lying a little bit as I actually used bulghar wheat, but couscous seemed a more user friendly title, I always make mine with watered down vegetable stock, which adds a lot more flavour.

Roast Carrot and Couscous Salad

300g carrots, cut into small cubes
1tbsp paprika
½ tsp chilli flakes
75g sunflower seeds
250g couscous soaked in boiling water until soft and fluffy
1 can chickpeas, drained
1 red onion chopped finely
1 clove garlic finely chopped
1 lemon
olive oil
3 tomatoes, diced finely
1 bunch parsley, chopped finely

Add the spices to the carrots and drizzle liberally in oil. roast in a hot oven for about 15mins, then add the sunflower seeds and continue to cook until the carrot is cooked through and brown around the edges and the sunflower seeds have started to toast, about 15mins more.

Turn the carrots into the couscous and add the chickpeas, onion, tomatoes, parsley and garlic, stir and squeeze over the lemon juice. The amount depends on your taste, I usually use about ½ lemon, but you may like it more astringent. Moisten everything liberally with olive oil and season to taste. Eat with hummus and pitta and feel virtuous. Read more...

Sweet Vegetable Tagine

This is a step up from the ubiquitous vegetable tagines, there is a real depth of flavour here. You can't really go wrong topping this pine nuts and coriander, they really counteract the sweetness of the tagine, plus I love pine nuts...Anything you can eat with bulghar wheat yoghurt is always a winner for me too.

It comes from the Ottolenghi column in the Guardian on Saturday which is fab, full of new and exciting veggie recipes. My friend always complains that there are too many ingredients in his recipes, which may be true, but I usually take a creative spin on them, i.e. use what ingredients I do have and not worry about the others. What follows is my version...

Sweet Vegetable Tagine

serves 4

1 onion, finely chopped
1 red chilli, finely chopped
1 small butternut squach cut into small pieces
2 parsnips cut into small cubes
2 carrots cut into small cubes
1 bayleaf
3 cardamom pods
1 tsp ground coriander
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground turmeric
Small pinch smoked paprika
1tsp cinnamon
½ tbsp honey
700ml vegetable stock
250g dried apricots, sliced
100g pine nuts
1 bunch coriander chopped

Fry the onions in a little oil until soft, add the squash, parsnip, carrot and chilli, fry for a few mins. Now add the spices and honey, make sure everything is evenly coated in the spices. Add the stock and simmer gently for 10mins, add the apricots and simmer until everything is well cooked. Serve with bulghar wheat, sprinkled with toasted pine nuts and chopped coriander Read more...