Simple Chopped Salad

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I don’t know about where you are but here it’s boiling and this salad is about all we fancy in this heat. No slaving over a hot stove, throw a few things in a bowl and eat, it’s about all I can manage right now. It’s also perfect for potlucks, barbecues, beach picnics or chill out sessions next to the pool. All of which are on my summertime must-do list! It travels well as long as it’s next to an ice pack or lasts a couple of days in the fridge, thus reducing daily effort to a minimum. (At the moment it’s just feels too hot to do anything). Hope you enjoy it as much as we do!

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Simple Chopped Salad

Preparation Time: 15 minutes                   Servings: 2 people                                                Cooking Time:       0 minutes                                                                                                                      Total:                        15 minutes

8 cherry tomatoes

1 spring onion

3 tablespoons of sweetcorn (fresh or frozen)

1/2 large cucumber or 1 small cucumber

1 avocado

1 carrot

2 palm hearts

10 blueberries

small handful flat-leaf parsley

3 tbsp extra virgin olive oil

1-2 tbsp balsamic vinegar

a pinch of salt

  1. You’re going to add all the ingredients to a large salad bowl.
  2. Wash and cut the tomatoes in half.
  3. Chop the spring onion into rounds.
  4. Add the sweetcorn.
  5. Cut the avocado in half, remove the stone, cut the avocado into chunks and peel away and discard the skin.
  6. Peel and grate the carrot.
  7. Peel the cucumber if the skin is tough otherwise you can leave it on. Dice.
  8. Chop the palm hearts into rounds.
  9. Add the blueberries.
  10. Chop the parsley finely.
  11. Put the last three ingredients which are for the dressing in a clean glass jar and put the lid on. Shake vigourously until well mixed. Pour over the salad. We like a strong vinegar taste so we use 2tbsp but if you prefer a milder flavour or are not sure, start with one tbsp and see how you like it.
  12. Serve.
  13. Will last about 12 hours with the dressing on. If you are going to serve it later than that, keep the dressing separately but squeeze some lemon juice over the avocado just after chopping it to stop it from going brown.

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Posted in First courses, Salads | Tagged , , , , , , , , , , , , | Leave a comment

Spinach and mushroom quesadillas

 

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It’s June and the hot weather has definitely arrived! Time for some light lunches, like this quesadilla. It’s quick, easy and satisfying. I enjoyed this on my roof terrace under a HUGE parasol because otherwise I would have melted! Definitely will make this again as it’s just so simple to put together and I normally have all the ingredients on hand.

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Preparation Time: 10 minutes                   Servings: 4 quesadillas                                       Cooking Time:       10 minutes                                                                                                                      Total:                        20 minutes

For 4 quesadillas

8 wholemeal wheat tortillas

1 onion

12 button mushrooms

Extra virgin olive oil

Cashew cheese;

1 cups Cashew,soaked at least 2 hours

5 sundried tomatoes

A squeeze of lemon juice

A pinch of salt

Water

1. Chop the onion finely.

2. Clean and slice the mushrooms.

3. Lightly fry the onion and the mushrooms until the onion is transparent and the mushrooms are becoming golden.

4. Add the spinach one handful at a time until wilted then remove from the heat.

5. Make the cashew cheese.Drain the cashews. Blend all the ingredients with 1/2 cup of water (preferably filtered or mineral).  You should have a spreadable mixture. If it seems too thick, add more water, little by little,  until you achieve the right consistency.

6. Take 2 tortillas spread 1 tablespoon of cashew cheese on each tortilla. Put 1/4 of the spinach and mushroom mixture on one or the tortillas. Put the 2nd tortilla on top cheese side down.

7. Lightly fry the quesadilla in a frying pan on both sides.

8. Repeat with the rest of the tortillas.

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Posted in First courses, Sandwiches etc... | Tagged , , , , , , | Leave a comment

Vegan Mint Chocolate Thins

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It’s time you made your own chocolates! Yes these little bites are really simple and quick to make AND what’s even better is they only need 4 ingredients. They just couldn’t be easier. With their rich dark chocolate exterior and their mint cream centre I’m sure they’ll remind you of a certain brand of after dinner mint…

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For the coconut cream you have two options. You can buy a can of cocnut cream like the one shown in the photo (I’m not paid to promote this brand, it’s just so you can see what it looks like), or you can use a can of full fat coconut milk which has been placed in the fridge overnight. When you open the can at the top will be the thick cream and underneath the water. Just use the cream which is on top and save the water for something else like using in smoothies.

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Go on, give them a go!

Preparation Time: 20 minutes +freezing time   Servings: 24 mint chocolate thins                  Cooking Time:       none                                                                                                                        Total:                        20 minutes

200g dark (70%) vegan chocolate

160ml coconut cream

2tsp mint extract

2 tbsp agave syrup

  1. Place a clean chocolate mould on a flat surface in your kitchen.
  2. Take half the chocolate and put it in a microwave proof bowl.
  3. Melt the chocolate in the microwave. Start with 30 seconds on full power and if not melted try 10 seconds more each time until melted.
  4. With a teaspoon, spoon the chocolate into the mould. You want a thin layer in the bottom of each mould.
  5. Place the mould in the freezer for about half an hour.
  6. Meanwhile mix the coconut cream, mint extract and agave syrup in a small bowl.
  7. Remove the mould from the freezer.
  8. With a teaspoon place a small amount of the mint cream in each mould.
  9. Return to the freezer 30 minutes.
  10. Melt the rest of the chocolate in the same way as before.
  11. Remove the mould from the freezer.
  12. Top the coconut cream with a layer of melted chocolate.
  13. Return to the freezer for another 30 minutes.
  14. Enjoy.
  15. It’s best to store these in the fridge, especially in warm weather.

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Posted in chocolate, Confectionary, Desserts | Tagged , , , , , , , , , , , | 4 Comments