I’ve been making beetroot ‘pesto’ for years. A brilliant idea where you use cooked beetroot instead of basil that I picked up years ago. While I don’t mind tinned beetroot, I do prefer the fresh earthiness enough to roast it myself, which would blow the 10 minute limit.
I hate to admit this but the idea for this recipe came from a robot. Yes my friendly keyword AI suggester threw Spinach Pesto at me one day.
With only 2 ingredients, this sauce is a life saver even if you don’t have any problems with dairy.
One of my new favourite convenient ingredients is vacuum packed cooked beets. I can’t tell you how much I love them.
Are you a fan of big flavours?
Some of my best cooking ideas come from either needing to use a particular ingredient OR me having a craving for something. And this Avo ‘Hummus’ recipe was a combo of the two.
It’s hard to think of a dish that isn’t improved by a scattering of these pretty bright pink pickled onions.
Steamed greens may not sound very exciting. But they are such a wonderful, nutritious ingredient to have in your larder.
I toyed with the idea of calling this Macadamia Dukkah because that’s essentially what it is – my take on dukkah, the Egyptian sprinkle of spices, nuts and seeds.
If you’re a yoghurt fan (like me) then I have a treat for you! These Savoury Yoghurt Bowls have recently overtaken my Abundance Bowls as my favourite go-to lunch and dinner.
You know when you have an avocado that needs eating up but you aren’t going to get to it?
This recipe came about completely by accident.
Calling all sauce lovers! You *have* to plan a time to make this artichoke aioli sauce. Like yesterday.
What could be better than avocado smashed on toast?
Rice can be a hassle to cook without it going ‘gluggy’. Finely grated raw veg only take a fraction of the time and end up lovely and fluffy every time. Plus it’s a really easy way to get more veg into your diet.
One thing I really miss since going low carb is traditional chickpea based hummus.
I was going to call this ‘I can’t believe it’s not Parmesan’ but of course you won’t mistake this topping for freshly grated parmesan.
I prefer to use the food processor for this. But you could also use the more minimalist food processor-free pesto method I posted about last year.
Ever since I first made this sauce my Irishman has been requesting it for his birthday. And every year there is loads of romesco appreciation. Every time I make it for a crowd, there’s always a lot of discussion about the sauce. There will be questions about what it’s made of and how did it get to taste so good. It’s well and truly deserving of being the ‘star of the show’ of your next dinner party.
You can use this pretty much anywhere you’d normally use pesto. Stirred through pasta, on top of soup, as a sandwich spread, eating it straight from the jar – so many options.
Inspired by Francis Mallmann. Feel free to play around with this recipe. Especially the garlic levels and the seasoning. Mallmann recommends ‘always red wine vinegar’ but I’m happy to go out a limb here and say that sherry vinegar is even better. Sometimes it’s good to live dangerously.
This sauce is super versatile and can be used pretty much anywhere you'd use hummus. It's especially good with steamed green veg or with fish.
Poached eggs are my go-to breakfast. And have been for years. I just change the accompaniments to save me from getting bored. Sometimes it's salad leaves and sauerkraut like the photo above but in the winter I prefer cooked greens.
Moon-Crater-Free Boiled Eggs
