Pea, Asparagus and Feta Pearl Barley Salad with a Dill, Mint and Lemon Dressing

This dish is simply perfect for the gorgeous summer we are having at the moment.  It’s light, fresh and zingy, not to mention perfect for those desperate to sculpt those bikini bodies.  It’s great also for making ahead and having … Continue reading

Roasted Carrot and Beetroot Soup

My my my, it’s been months.  I won’t attempt to sum up the roller coaster of the past few months, but in a teeny tiny nutshell…I’m now a full time employee of a magazine publishing house, working in marketing…very busy. blah. boring. OK.

Hi! just thought I would post up this recipe for my roasted carrot and beetroot soup.  I have made this a few times for a few different friends who have all begged me for the recipe, so, guys…here you go! Enjoy!

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Ingreedies:

600g Carrots

200g cooked beetroot (not in vinegar – it will be far too sweet if it is)

2 finely chopped white onions

Half a bulb of garlic

a bunch of fresh thyme

2 pints vegetable stock

Preheat your oven to 180, peel and roughly chop your carrots and place them on a baking tray.  Quarter your beetroot and add to the carrots, throw in your unpeeled garlic bulbs whole.  Give the lot a generous lug of olive oil and bake in the oven.

In a pan on a low heat, add your chopped onions and cook slowly until transparent, add the thyme, stalks removed and take off the heat.

Leave it all for about 40 minutes.

Make up your stock and add to the pan, bring to simmer then once roasted, add your carrots and beetroot, squeeze the roasted garlic from their skins.

Using a hand held blender (or a magimix if you are lucky enough to own one), thoroughly blend it all for about 5 minutes – it’s best to be really thorough as this soup is best enjoyed very very smoothly.

Voila 🙂

x

Aubergine Parmigiana with a Crunchy Garlic and Herb Breadcrumb Topping

I actually think that aubergine has got to be my favourite vegetable, one which is often forgotten and not celebrated.  This fantastic dish is all too often seen as a side dish to something else, but I think it is … Continue reading

Quinoa and Beetroot veggie patties

Greetings and a Happy New Year! I haven’t posted for 2 MONTHS! Bad blogger. A combination of the Christmas frenzy, dissertation, exams and job application stress have put all other aspects of my life on halt. But I’m back! Don’t … Continue reading

Roasted Red Pepper and Butternut Squash with Spinach and Ricotta Stuffed Pasta

‘Tis the season for….Butternut squash!  It is THE veg to be eating in September if you want seasonal, fresher than fresh beautiful veg (note I only use half in this recipe – the second half has been used for a … Continue reading