Good for the soul, not for the waistband!

Food for the body is not enough, there must be food for the soul. – Dorothy Day

Happy Monday everyone! Today I’ve got some foody photos to share with you, apologies about the picture quality, they were all taken on my phone with shaky hands! I also want to talk about food for the soul. Those go-to comfort food dishes that you choose when you need nourishing. For me, that’s pasta cooked in salty water, with peas and cheese, lots of CHEESE!

And that’s exactly what I cooked last night.

comfort food pasta cheese peas

Macaroni pasta cooked in Knorr chicken stock concentrate (I didn’t have any cooking salt in the house), frozen Birds Eye peas, a knob of Tesco garlic roule and some Ichester applewood smoked cheddar. This definitely won’t have helped my clothes fit any better (hello, water retention!) but as I was cooking it, and then eating it, a sense of peace and contentment washed over me.

Comfot food pasta cheese peas

So what else I have been eating lately?

Spicy pulled pork with asparagus, roast peppers and roast courgettes!

pulled pork and vegetables pulled pork and vegetables pulled pork and vegetables

Another amazing Fahita bowl, with char-grilled peppers and corn!

fahita bowl

Let me tell you about this amazing food! When we were in Majorca last year, we went to a tapas restaurant where I had Medjool dates wrapped in bacon. I’ve tried this a couple of times at home and always love it! So on Saturday night, I had 4 MASSIVE Medjool dates and wrapped them in pancetta. To accompany the dates, I sliced some courgettes, spread some roule cheese on them and then wrapped them in pancetta too! To cook them, I just place them in the oven at about 160 Celsius for around 20 minutes, or until the pancetta is crispy and the courgettes are wilting.

This feast was to. die. for.

courgett roule pancetta medjool dates Medjool dates wrapped in pancetta courgett roule pancetta

And some Cadbury Hero chocolates, because, chocolate!

chocolate

So this definitely wasn’t healthy food, but I enjoyed eating it immensely and never let myself really pig out over the weekend, even though I went to a party with tables full of delicious homemade cake!

What’s your favourite comfort food?
xoxo

Recipe: Lemon and Herb Cod with Spring Vegetables

herb and lemon cod

Down here all the fish is happy
As off through the waves they roll
The fish on the land ain’t happy
They sad ’cause they in their bowl
But fish in the bowl is lucky
They in for a worser fate
One day when the boss get hungry
Guess who’s gon’ be on the plate – The Little Mermaid

OK so I feel a little weird posting a quote from The Little Mermaid sung by a crab talking about fish getting eaten, but I love Disney so we’re going to move on.

I am new to fish. As a child I didn’t really enjoy eating fish, not even the classically British Fish and Chips where the fish is coated in batter and deep fried (I did love the chips though:-)) But, I’m trying to expand my taste buds and try new food, and fish is healthy (low in fat, high in protein) and can take a lot of different flavours.

This dish is very simple and quick to prepare and cook, and you can adapt it to suit your tastes (add some fresh chilli, change the herbs, use different vegetables).

Ingredients (serves 2)
2 x boneless and skinless cod filets (or any firm white fish you like)
Tablespoon of seasoning (fresh rosemary and fresh thyme, pinch of salt and black pepper, teaspoon of olive oil)
1 x lemon
300g new potatoes (I used Tesco Venezia potatoes) – cut into quarters lengthways like small wedges
160g frozen peas
1 x small courgette – grated
50g Boursin (or any soft cheese such as Roulé or Philly)

Method

  1. Pre-heat the oven to 180 degrees (170 for fan assisted ovens)
  2. Cut the potatoes into wedges and lay on a baking tray with a little oil and some black pepper, put them in the oven
  3. Lay out a piece of cooking foil and place the cod fillets on top with enough foil to create a loose parcel
  4. Add the rind of half the lemon and the herb seasoning to the fish, spreading it evenly over the two fillets
    20150617_184807
  5. Cut the lemon into quarters and place two quarters onto the foil
  6. Create a parcel around the fish and put it in the oven for 25 minutes depending on the size of your fillets
  7. 5 minutes before the fish is fully cooked, add your peas to the microwave for 2 minutes
  8. Stir in the grated courgette and the Boursin into the peas and return to the microwave for a further 1 minute
  9. Remove the fish and potatoes from the oven
  10. Divide the potatoes between 2 plates.
  11. Split the peas and courgettes between the plates
    ?
  12. Use a fish slice to add the fillets onto the plates. Discard the lemon rind and quarters.
  13. Serve with the remaining lemon quarters

    herb and lemon cod

And that’s it, a fresh light meal perfect for a summers evening. You could even cook the fish in their foil parcels on the BBQ and serve with corn on the cob and jacket potatoes.

NB. Fish should be caught responsibly as they are a finite resource and if we catch too many, soon there wont be any left to catch!

Let me know if you try the recipe!
xoxo

Recipe: Filo parcels with roule, parma ham and asparagus

These filo parcels are super tasty, perfect for a stater portion or make them a bit bigger and serve with salad for a main course.

Ingredients (Serves 2 people):

  • 1 x pack of ready made filo pastry
  • 1 x pack of half fat Roule cheese (soft herby cheese)
  • 1 x bunch of asparagus
  • 1 x pack of parma ham or 4 rashers
  • handful of petit pois or garden peas
  • Black pepper and salt

Method

1. Lay three sheets of filo pastry on top of each other and cut into a large square (approximately 20cmx20cm) and then place on a baking sheet – repeat

2. Cut the ham and asparagus into 1cm pieces

3. Heat a non-stick frying pan and add the ham and asparagus

4. Cook until the ham is crisp and the asparagus is tender

5. Add the peas and season with salt and pepper

6. Spoon half of the mixture into each filo square

7. Divide half of the cheese between each parcel and tear/cut into 1cm chunks and place with the ham and asparagus mixture

8. Pull the corners of the pastry into the middle and twist so that the parcel is sealed (like in the picture)

9. Brush the pastry with egg or oil

10. Place the parcels in a medium oven for 15-20 minutes or until they are golden and crisp

Once the parcels are finished serve with a side salad and enjoy!

I promise my next recipe will not include asparagus or parma ham xoxo

 

Bacon, Brie and Pea Pasta – MMMMM

Hi all,

A quick recipe for you today which, whilst not being the healthiest meal ever, is so delicious and fulfilling that I had to share it with you!

Bacon, Brie and Pea Pasta (With Asparagus)

Ingredients:

  • Pasta (I used large penne but shells and bows would also work very well)
  • Smoked lean bacon (cut off the extra rind if you want) – cut into small strips (it’s easy with scissors)
  • Brie cheese – chopped into 1cm squares
  • Frozen peas
  • Asparagus (I had some in the fridge which needed eating so chopped it and put this in too, but you could just stick with peas or add broad beans, soy beans etc)
  • Black pepper

Method:

  1. Bring a pan of water up to the boil and add your pasta – cook until al dente
  2. Meanwhile, in a small frying pan add the chopped bacon and cook until crisp
  3. Add the asparagus and the frozen peas and cook until tender
  4. Add the cubes of brie and stir through the bacon and peas, evenly distributing the cheese so that it melts
  5. Add a couple of spoonfuls of the pasta water to create a creamy sauce
  6. Add lots of freshly ground black pepper (it evens out the saltiness of the bacon and brie)
  7. Drain the pasta and add it into the frying pan, stir through the bacon and brie mixture
  8. Eat and enjoy whilst it is still really hot!

This is a lovely meal, quick to make and all of the ingredients go really well together; you have a mixture of salt (brie) smoke (bacon) sweet (peas and asparagus) and starch (pasta)!

Bon apetit! xoxo