Recipes

Camembert, Beetroot, Asparagus & Red Onion Tart

Ok so this is quite a naughty mid-week meal with the cheese and the pasty… and the short cuts I’ve taken to make it super fast and easy, so make up for this by serving it with a lovely green salad 🙂

Ingredients:

Light puff pastry

Caramelised Onion Chutney

1 Camembert

1 packet of asparagus

125g steamed beetroot

1 red onion

salt & pepper

1 teaspoon oil

1 knob of butter

Tart Before Cooking

Method:

  1. Unroll the pastry and turn the edges over to make them slightly higher than the middle.
  2. Spread a layer of caramelised onion chutney over the pastry.
  3. Chop the beetroot into little chunks and spread them out on the pastry base.
  4. Fry the red onion for about 3-5 minutes in a teaspoon of oil until softened. Season to your taste. Spread the onion over the pastry base.
  5. Cut the Camembert in half, then chop each half into chunks. Place the chunks around the pastry.
  6. Fry the asparagus in a knob of butter until just cooked. Season to your taste. Then spread over the pastry base.
  7. Season the tart with some pepper
  8. Cook in the oven at 180 degrees for 18 minutes or until the pastry is lovely and golden and the cheese has melted.
  9. Enjoy served with a beautiful green salad.

 

 

Recipes

Spicy Mango and Noodle Salad

Everything in this is raw apart from the noodles and it has so much TASTE! Just 20 minutes prep time… the perfect midweek dinner.

 

Ingredients:

1 large mango

1/2 red pepper

1/2 orange pepper

1/2 red onion

1 chunk of cucumber

100g mange tout

100g sugar snaps

1 big red chilli

1 spring onion

1 handful of cashews

1 small bunch of coriander

2 tablespoon of rice wine vinegar

1 tablespoon white wine vinegar

1 chunk of ginger

2 limes juiced

2 nests of vegan/vegetarian noodles depending on preference

 

 

Method:

  1. chop red onion, peppers, cucumber and mango into long strips. Cut mange tout and sugar snaps in half. Place all in a bowl.
  2. Cover the chopped veg with the juice of 2 limes, and the vinegar.
  3. Boil the noodles till soft and allow to cool.
  4. Chop the spring onion and cashews roughly. Chop the ginger and chilli finely. Chop the coriander roughly.
  5. Add the ginger, coriander and chilli to the veg mix.
  6. Combine the noodles and the veg mix.
  7. Serve in bowls covered with spring onion and cashew!Mango salad
Recipes

Goat’s Cheese & Roasted Veg Salad

Now the sun is out why not try this lovely summery salad. Perfect for eating outside with a glass of wine.

Serves 4

Ingredients:

125g soft goat’s cheese

1 yellow courgette (green will work too!)

1 red pepper

1 red onion

1/4 of an ice-berg lettuce

10-20 plum tomatoes

1 chunk of cucumber

2 steamed beetroots

2 tablespoon of caramelised red onion chutney

1 teaspoon of oil

Salt & Pepper

Salad dressing of your choice

Method:

  1. Chop up the courgette, onion and pepper. Place them on a baking tray and mix through the oil. Roast at 180 degrees C for 30-35 minutes.
  2. Chop up the lettuce and place it into bowls. Also chop the cucumber, tomatoes and beetroots and add them to the bowl.
  3. Drizzle with your choice of dressing (or just a little olive oil and a splash of balsamic vinegar).
  4. Add the roasted vegetables when they’re ready (I like to add them warm).
  5. Dot the goat’s cheese around the bowl and then add small patches of caramelised onion chutney.
  6. Enjoy!

 

 

Recipes

Chickpea and Green Bean Salad

Serves 4 (2 if pretty hungry!)

I got back from climbing earlier and I just needed something tasty and quick which wouldn’t make me feel like I had undone all the good of exercising. This was it…

Ingredients:

250g Green beans

Half a red onion

1/4 jar of partially drained sun-dried tomatoes

1 can of chickpeas

1 can of cannellini beans

200g spinach

2 teaspoons of smoked paprika

1/4 of a lemon

1 clove of garlic

Caper berries in brine

salt and pepper

Optional – corn tortillas

Method:

  1. If you want to add crispy tortillas to this recipe just pop them in the oven on about 200 degrees C to crisp up. Remember to take them out when they are crispy! (takes between 5-10 minutes depending on whether the oven is preheated and how strong it is).
  2. Chop the red onion finely and take the tops off the green beans. Chop the sun-dried tomatoes coarsely.
  3. Steam the green beans for a few minutes to your personal preference. I like to keep them with a bit of crunch!
  4. Drain and wash the chickpeas and Cannellini beans, then pour into a microwaveable bowl. Add the chopped red onion and sun-dried tomatoes (with the oil they come in). Add a crushed clove of garlic. Squeeze in the 1/4 lemon. Mix the paprika through
  5. Cover the mixture with the spinach. Microwave for 3-4 minutes.
  6. Mix thoroughly and serve topped with a couple of caper berries and the crispy tortillas 🙂 Enjoy!