Super Superfood Salad Recipe

Hello food.....

Superfood Salad

My lovely sister, who brought my wonderful nephew in to this world has decided it's time to try and lose a little extra weight from pregnant times.So this evening we decided a salad would be a good idea, but it needed to fill us all up! A Superfood Salad was the solution to all our problems, all problems in life.... well, for tonight's tea dilemma at least.

It's a little time consuming for a salad I guess as you have to roast various things, but it's really tasty and mostly good for you, so worth a little extra effort.

Serves 4-6

What do you need?

Colourful, Super Superfoods

1 Butternut Squash
4 Beetroots (uncooked)
2 Garlic Cloves
2 Tbsp Rapeseed Oil
Sprinkle of Thyme
50g Quinoa
100g Fine Green Beans
150g Spinach
150g Watercress
100g Feta Cheese
Salt and Pepper
Handful Pumpkin Seeds (optional)
Handful Pomegranate Seeds (optional)

Lemon & Olive Oil Dressing

2 Garlic Cloves
1 Lemon (juice)
1 Tbsp Olive Oil
Salt and Pepper

What do you do?

1. First you need to peel and chop the squash and beetroots in to 2cm cubes. Place these on 2 separate roasting trays with a tbsp of rapeseed oil each. Crush the 2 garlic gloves and sprinkle along with the thyme over the squash tray. Toss the vegetables in the oil with salt & pepper and place in the oven at Gas Mark 7/220 degrees C for about 45 minutes.

2. Meanwhile, place the quinoa in a small saucepan and cover with water. Bring to the boil, then turn down and simmer for 20 minutes. Strain and leave to cool.

3. Make the dressing - crush the garlic cloves and place in a shallow boil. Add lemon juice, oil and salt and pepper and whisk until all combined. Taste and adjust seasoning to suit.

4. Boil water in a small saucepan and add green beans. Boil for 2-3 minute so still nice and al-dente, strain and leave to cool. Remove beetroot and squash from the oven and leave to cool.

5. Place the spinach, watercress and crumbled feta cheese in a large bowl. Add quinoa, green beans, squash and beetroot. Pour over dressing and toss salad.

6. Serve, add optional items if wanted. ENJOY!

Click here to see another lovely (less healthy) Jess's Messes Beetroot salad

Pretty. Summery and Easy Beetroot and Goats Cheese Salad Starter

Hello food.....

Beetroot and Goats Cheese Salad

Many moons ago it was Father's Day and I wanted to do a tasty 3 course meal for my dad to show him how great he is.

As I was doing 3 courses and none of the family have the massive-est of appetites the starter had to be especially light, but we do like strong and interesting flavours. I decided to do a nice, light Beetroot and Goats Cheese Salad... with a slight twist.

Serves 4

What do you need?

300g Cooked Beetroot (not pickled)
2 Limes (Juice)
1 Red Chilli (Finely diced)
2 Tbsp Olive Oil
1 Shallot
200g Soft Goats Cheese
2 Tbsp Double Cream
Handful of Chives
Pea Shoots
Salt and Pepper

For the Dressing:

1 Lemon (Juice)
3 Tbsp Olive Oil
1/2 Tbsp Honey
Salt and Pepper

How do you do it?

1. Very finely slice the beetroot into small discs, use a Mandolin if you have one and are confident with them - but don't cut yourself, they really hurt!
2. Place slices in a shallow baking tray or similar. Mix in a ramekin the Lime juice, Red Chilli and Olive Oil and season. Pour over beetroot and toss the beets in mixture. Ensure all are covered then cling film and place in fridge for at least 30 minutes.
3. Very finely dice the shallot and fry very slowly in a small amount of oil, until soft - but careful not to colour.
4. Place Goats Cheese, cooked Shallot, Double Cream and finely sliced Chives in a bowl and combine. I found it easiest to use my hands, but you can obviously use a spoon to stay nice and clean. Taste and adjust seasoning. Place to one side.
5. Make the dressing - combine all ingredients and whisk.
6. Ball up the goats cheese into small spheres, at least 20 of them if serving 4 people.
7. Place 5 discs of beetroot around the place, and a ball of goats cheese on top, then another disc on top of that.
8. Drizzle over some of the dressing and scatter the pea shoots.
9. Serve and enjoy!

Now, just wait and see what I did for Mother's Day!!!

Recipe of the week - Prawny, Parmesany, Pine Nutty Pasta

Hello food.....

Prawny, Parmesany, Pine Nutty Pasta

Throughout this beautiful summer there have been so many chances to eat outside and enjoy the lovely weather with some fantastic food and a nice glass of wine. One lunch time when on holiday from my work I wanted to do just that, however didn't have many things in the house. Therefore, this is essentially a leftovers meal, but resulted in something delicious that I will definitely make again.

I didn't have fresh pasta for this recipe, as it was just a quick lunch, but if I was to make it for other people I would definitely use my Fresh Pasta recipe. It would just taste that little bit more special and fresher if I'd had the time to do this.

Serves 4

What do you need?

400g Pasta
2 Cloves Garlic (crushed)
1 Red Chilli (finely diced)
1 Tbsp Rapeseed Oil
100g Cavolo Nero (sliced)
Handful Pine Nuts
200g Cooked and Peeled Prawns
Handful Grated Parmesan Cheese
Salt and Pepper to taste

How do you do it?

1. If making Fresh Pasta start by doing this - and using pasta machine to make desired pasta shape.

2. If using dried pasta, place this in boiling water and cook for 10-12 mins, until cooked but still slightly al denta.

3. Meanwhile, place Garlic and Chilli in a frying pan with the rapeseed oil and cook slowly for 5 minutes until softened, but not coloured.

4. Add Cavolo Nero and Pine Nuts to the pan and cook out for a further 3 minutes. Then add prawns, these should be cooked already, so just head them through.

5. When cooked, drain pasta and add to pan. Stir all ingredients together and season well, to your personal taste.

6. Serve and place grated Parmesan Cheese on top. Add a couple of twists of Black Pepper and eat.

Yum!