Today’s recipe is a simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season. My spiritual culinary hero, Edouard de Pomiane sums up beetroot beautifully in his book ‘cooking in 10 minutes’. “Beetroot can be a very pleasant vegetable. Its [sic] possibilities are exploited far too little.” - Edouard de Pomiane He continues to describe several beetroot recipes which redefine the word simplicity, the most straightforward recipe being laid out using thirteen words, including the title. That, however, is not the shortest in the book.
Today, I’m making a virgin mojito, or a ‘nojito’ as I call them. Alcohol doesn’t have a monopoly on awesome drinks and these alcohol free cocktails full of bashed up lime and mint make the perfect mocktail to tease your tastebuds, whatever the weather.
Alcohol Free.I don’t drink alcohol, I stopped a few years ago. I wondered what the future of drinking would hold for me, was a destined for a life filled with fizzy water, squash and fruit juice? Had I just turned my back on the diverse, technicolour world of cocktails forever, consigned to boring, simple drinks forever more? Well, no. That was clearly not the case and simply the ‘old’ Gavin wondering how any drink that doesn’t have alcohol could ever be exciting. The fact is, virgin cocktails still taste absolutely awesome, there is no need to have alcohol in them, unless you want
My neighbours gifted me a pair of enormous pomegranates amongst a basket of beautiful fruit and vegetables a couple of weeks ago, resulting in some delicious pomegranate recipes on this blog. The crisp, ruby red seeds make a fantastic addition to so many recipes and today's halloumi with pomegranate salsa is no exception, even making it onto the menu for mother's day this weekend (shhh, don't tell mum!).
Puppyish Joy.Bernard is also 2 years old this weekend, so he's not really a puppy any more, in fact, he hasn't been an official puppy quite some time, but I don't let that stop me from calling him 'puppy' at every opportunity. He still behaves like a puppy, bouncing around the park with the air of un-coordination in his leaps that puppies deliver in spades. On his morning walk he innocently bounds up to every other dog within
Courgettes, courgettes, courgettes. They’re coming out of my ears. They’re just everywhere at the moment. Courgettes are the fruit of summer, they’re the long, thin, green fruit of our garden England, borne forth in abundance during the summer months. Courgette and Aubergine Antipasti is an awesome way to use a load of them up, make a big platter if you have guests coming round and I assure you it will all get eaten, it tastes amazing, especially after 24 hours to meld and uses up excess vegetables in the blink of an eye. It’s also the perfect recipe for sitting in the garden, reading the paper, turning the veg on the BBQ occasionally, whilst still feeling as though I’m actually doing something useful. The Big Move. I’m writing this from a desk that is devoid of ‘stuff’. In preparation for my house move, I have cleared everything away, leaving just…
This recipe for BBQ courgette features beautifully charred vegetables topped with creamy smoked labneh and a tangy, fresh, minty dressing to liven it all up. It makes for a fantastic summer side salad or vegetarian option at your BBQ and will have any meat eaters drooling with jealousy. Hold the Front Page! I’m going to put myself out on a limb today, especially as a food blogger. We’re at the fast acting, quick to publish, cutting edge of food trends, being in a position to react with real speed to any changes in the culinary world. We’re the ones who carry new trends forward and sustain them, we’re the ones who propagate all the ditzy and unfounded nutritional developments around wellness and the latest look-good food trends. So my big challenge to the establishment today could be seen as the act of a turncoat, putting my back to the world…
I need you to help me with this recipe, play along if you will. Just close your eyes and imagine a gentle warm breeze blowing against your skin, like a soft blanket, whilst the hot sun sears through the atmosphere, partially muted by an ethereal haze, yet still causing you to squint gently as you lay back and gaze across the orchard and listen to the shimmering of leaves in the breeze. OK, so hopefully that’s got you out of November and back into a warmer state of mind, which is where this recipe takes me to. Potato salad is a stalwart of a dish which creates summery childhood memories, followed by potato salad cook-offs with my friend at university (he put lettuce in his) before getting older, more creative and just making it up as I went along, using whatever was in the fridge. And I’ve been using a…
- Page 1 of 2