When we found these little tortilla bowls in the supermarket, we decided they were perfect for turning our usual Mexican bowls into something a little more jaunty. We came up with these Mexican tortilla boats, based on the shape of the bowls and what they brought to mind!
And we’re back with another veggie feast – this time from our New Year celebrations! Just as with the Christmas food, we have a set schedule for our meals at this time of year. On New Year’s Eve we have a massive buffet with finger food to enjoy. Then on New Year’s Day we sit down to a two-course meal with starters and mains. Throw in copious amounts of champagne and other celebratory drinks and it’s a party!
This week we’ve got a lovely recipe with a bit of a twist! We love a good quiche but the pastry is just too fattening. In a bid to make it more healthy, the open quiche is rapidly becoming one of our go-to meals. This one is particularly interesting because of the inclusion of the apple. Paired up with strong cheddar and some Quorn vegetarian bacon, it’s a great choice for an autumn dish.
Gnocchi is back! We actually love making our own gnocchi and find it a really simple but delicious meal to make. This recipe is adapted from our simple gnocchi recipe to give it that little something extra special: bacon! Obviously, we aren’t including real bacon, but we’ve discovered the Quorn bacon lardons which are really delicious when cooked up properly.
So, this one has been coming for quite some time. J has been itching to try his hand at coconut bacon (he’s on a desperate hunt for a flavour that is as close to real bacon as possible), and he finally got the chance last week. Since then we’ve had another batch made as it is just so unbelievably delicious – he even admits to preferring this flavour to the real thing, which is big praise from a bacon fanatic!
This recipe is a brand new one to us in many ways – I’d never bothered to cook potato from scratch like this before, as it’s just not something that features in our diet very often. But since trying out this potato hash recipe for the first time, we’ve gone on to make it again just a few days later, proving that it’s a new firm favourite. It’s absolutely delicious, and really moreish. The dressing especially makes this all the more special, though be careful not to use too much as it can overwhelm the taste.
On Monday, I posted a Vine recipe for our latest addition to pesto month – pesto mince burgers. Today I’m bringing you my review of those burgers, how they tasted, and how they could be improved!
I’m actually a little delighted that I’ve found a recipe for a veggie burger which is very easy and quick to make. There are just three ingredients in this burger, so it does not get much easier than that! Plus, you can take out the breadcrumbs and make it even simpler if you need to. We served them up with a rasher of (fake) bacon on top, and drizzled a bit of sour cream and chive or ketchup sauce on top. The results were simple yet delightful.
This pesto burger was just a little bit inspired, even if I do say so myself. I saw a recipe for a beef burger imbued with pesto, and decided to set about making it myself. I knew I was going to have to think of a vegetarian replacement, so my mind went straight to Quorn mince. I’ve never used it in a burger recipe before, so this was the chance to jump on the opportunity!