This is possibly the simplest recipe in the world, and I have no idea why it took me this long to try it. I always thought that it must be really difficult to make gnocchi – surely? But as it turns out, it’s so simple you can make it a regular meal staple. It’s delicious to do and you can cut down a lot of time with one simple cheat: buying frozen mash instead of mashing the potatoes yourself.
Alright, get ready for some serious paneer action! J and I LOVE paneer and can be relied upon to order a dish containing it whenever the opportunity arises. We decided we wanted to see if we can bring our favourite Indian takeaway meal home, and make it ourselves. I’ll be upfront and say that mine is not 100% as good as our local Indian does it – but then again, it’s probably substantially healthy, so it’s more or less a good compromise.
So, hopefully you spotted our Vine on Monday – the chili bean cakes which we have been raving about this week! We just had to set aside a bit of special space for these to explain the recipe and tell you a bit more about them. They are so fresh and tasty that they absolutely need to be shared, so make sure that you give this one a try if you are a veggie burger fan.
This little dish has become a serious favourite of ours since we first tried it a month or so ago. It’s become our go-to late-night, long-day, nothing-in-the-cupboards meal. It’s delicious, it’s filling, it’s moreish, and it’s also really very healthy. When you look at it that way, I’m not sure why we don’t eat shakshuka every day of the week.
As part of our ongoing Pumpkin Month, our latest recipe to try was a variation on a French casserole. Normally made with butternut squash, this recipe works really well with pumpkin, either as a side dish or a main meal. I’d love to see this made part of a Sunday lunch with some veggies and a vegetarian roast!
Quesadillas strike again! You already know we love Mexican food and especially these little folded and fried parcels of goodness, and so while we enjoy pumpkin month over on Vine, we just had to give these a go. I first found the recipe which inspired this meal over on The Kitchn, and it was definitely not something I could just click past. I mean, I seriously love three things: good cheese, quesadillas, and pumpkin. What wasn’t to like?
We recently decided to recreate a dish we really enjoy – katsu curry. It’s one of our favourites when we go to Wagamama, so this was definitely something we wanted to be able to make at home too. It’s a reasonably simple meal, but almost deceptively so, as we found out when we tried it ourselves. The Vine is below, followed by the recipe we followed – adapted from the BBC Good Food vegetarian magazine.
As part of our ongoing pesto month series, we decided to go for a healthy take on a very unhealthy meal! Our polenta chips stand in well for the real thing as the texture is almost the same, and the pesto mayonnaise has a great tang to it that allows the chips to really shine.
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!