Broccoli is my man’s favourite vegetable, pasta is my ultimate comfort food. I try as much as possible to avoid eating grains but sometimes pasta is a must (or porridge, especially in these wintery months, I’m having severe banana porridge cravings), I stick to gluten free pasta though, so I don’t feel so rubbish afterwards. I saw this recipe on A Beautiful Mess a few weeks ago and figured it would fulfil his love of broccoli with my love of carbs and cheese (and basil). It looks a little off putting, and a bit green but could be a great way to get kids to eat some vegetables if you blend if up really well. Flavour wise, it isn’t Earth shattering (James added chilli flakes to his) but I liked that about it; I needed something comforting, creamy, tasty but simple and it was all of those things. It would be really easy to add to the flavours however you fancied, for me though, basil is all I need.
I don’t know where I’d have been these last few weeks without hot chocolate. It is has been getting cold outside and life has been busy. James and I have been on some lovely coffee shop dates though, that have been so very needed, for quality time together (and sanity) with a shared slice of cake. I’m completely in love with Hot Chocolate Orange and I was lucky to get a free sample of a Black Forest Hot Chocolate. I’ve still got Praline Cappuccino and Gingerbread Latte on my to try list though, thank the lord for loyalty cards. Sadly though, hot chocolate is not great for health or the waistline.
This hot chocolate though, is a gift from the gods. It is rich, creamy, decadent and nutritious. The recipe is courtesy of Deliciously Ella (an incredible blog, if you haven’t already checked it out) and I’ve been meaning to try it for ages; I can’t believe I’ve missed out on so many weeks of having this in my life. You can buy almond milk in the shops but it is easy enough to make your own. I posted a recipe for hazelnut milk (which would also be great in this) but if you substitute almonds for the hazelnuts then, voila, almond milk.
One more thing, this mug is one I spent ten months pining for and I’m delighted it is finally mine! As for the rest of the collection…
This recipe (found on Pinterest) has been on my to make list for some time. I am so glad I got around to making this, as it has inspired me to try and make several other sauces involving balsamic vinegar and cream, it was such a great combination but one I’ve never thought of trying before.
I served this on rice with roasted broccoli and tomatoes. I really love roasted broccoli, it is definitely underrated but far tastier than overcooked green mush. Just douse it in olive oil, sprinkle with salt and roast in the oven for 25 minutes or so. If the broccoli is crisping too quickly then cover it in foil for the remainder of cooking.
It is no secret that I love vegetables, and red cabbage is one of my favourite. My absolute favourite way of cooking red cabbage is Venetian cabbage soup but this is a fantastic festive red cabbage recipe, perfect for the Christmas dinner table. Christmas is really just around the corner and gosh, I am so excited! Christmas is just the the most amazing time of year and the food (and mulled wine) is one of the best parts of it. This recipe is from my new Christmas cook book.
I was lucky enough to receive a doughnut maker for my birthday and I’ve been trying to find the right kind of batter or dough to do the job. I made apple cider doughnuts that used a doughnut dough that should be fried but used the doughnut maker, they worked quite well but they still have some tweaking required. These pumpkin doughnuts were delicious but I think they’d work even better in doughnut tins baked in the oven, as they’d have a more even bake to them. That being said, we wolfed them down. I found the recipe on Pinterest but halved it (which made 20 mini doughnuts). As I previously mentioned, I made a tonne of pumpkin purée to see me through the year. I decided to use a mini tub of it to make a little freezer space; that, and I haven’t quite got that Autumn/pumpkin thing out of my system yet (despite having made my 6th Christmas cake of the year today).