Spray a light coating of olive oil into an oven proof dish.
Place the garlic & onion into the dish & bake for 30 minutes.
Add the tomatoes to the garlic & onion then season with black pepper to taste. Bake for 15 minutes until tomatoes begin to split their skins.
Whilst tomatoes are roasting cook spaghetti according to pack instructions.
Drain pasta & toss with mozzarella & roasted garlic & vegetables.
This recipe serves two but can easily be doubled up to make more. This is also delicious when served without the mozzarella so if you are using an egg free wheat pasta then your vegan friends can enjoy it too! If you dislike onions try replacing them with some fresh basil torn up & added just as you are mixing everything together at the end.
Everyone knows that instant ramen is fast but it’s not that nice. If you want something better give my speedy noodle soup a go! This will serve two & is easy to adjust for more/less people. This recipe has no added fat or oil so it’s rather good for a filling meal for those wishing to lose weight or simply eat healthily.
150g dried vermicelli rice noodles
Small bag ready prepared stir fry veg
Chopped chilli to taste
1 litre hot vegetable stock
Pop the vegetables & stock together in a large pan over a high heat & bring to just about to boil.
Turn off the heat & add the noodles.
Put a lid on the pan & leave to soak for 5-8 minutes or until noodles are soft.
Ladle into deep bowls, sprinkle with chilli & serve.
If you like you can put cooked shredded chicken or small ready cooked prawns in with the vegetables & stock at the start if you do not fancy a veggie meal. For vegans check your noodles & stock are suitable as not all brands are.
Recipe - Baked Honey Grapefruit & Nectarine
This is a lovely hot fruit dish for the colder months that can be eaten as either breakfast or a dessert. To serve two people you will need:
1 Pink/red grapefruit
2 Nectarines (slightly under ripe is best)
2 tbsp honey
Preheat the oven to 220 degrees.
Slice the grapefruit in half & carefully run a knife between the segments to aid eating later on. Place cut side up into an oven proof dish.
Cut the nectarine into slices & pile on top of the grapefruit.
Drizzle with honey & bake for 20-30 minutes or until edges of nectarine begin to char as in photograph.
Allow to cool for 5 minutes before eating.
To make this suitable for vegans replace the honey with agave or a sprinkle of brown sugar.
Top left of photo is Orange. This is a very interesting flavour. A wonderful dark, rich chocolate enrobing a zesty orange centre.
To the right of the Orange is a Rose Champagne. The bitter dark chocolate has a tang of alcohol from the champagne that mellows to a delightful creamy aftertaste. Sadly I didn’t taste any rose in this one.
Top right is Vodka & Cranberry. This has a bright, tangy red fruit flavour which works wonderfully with the dark chocolate.
Underneath the Vodka & Cranberry is the only milk in my selection today. Earl Grey is delicious. It tastes like a cup of sweetened tea as it melts on the tongue.
Beside Earl Grey is Chilli. Now I am a chilli fiend but I could not detect much heat in this. It tasted much more like a milder version of the Orange chocolate.
Finally we come to the Espresso beside the Chilli. This is a delectably earthy dark chocolate flavoured with a velvety full bodied coffee filling.
I thoroughly enjoyed this selection & will purchase again in the future. All except the Earl Grey chocolate that I had in this selection were dairy free so a great idea for gifts for those who are lactose intolerant or Vegan.
Recipe - Indian Tomato Salad
This salad matches perfectly with spicy dishes such as Spinach & Mushroom Biriyani (click here for recipe) or pop into a wrap with salad leaves & chicken for lunch. This is a vegan friendly recipe with no alterations.
4 ripe tomatoes chopped with seeds removed
1/2 cucumber diced
1 small red onion chopped
Small bunch coriander chopped
Juice of 1 lemon
1 tsp ground cumin
Mix all ingredients together in a bowl & chill for at least 30 minutes in the fridge to allow the flavours to infuse together before serving. This recipe gives four generous servings.