One lunch I have been loving this summer is my Sweet Potato and Beetroot salad which I've eaten almost every week. It's packed full of protein and flavours to keep you feeling satisfied and it tastes delicious.
It's fairly quick to make and I usually make it in advance (the night before). When I buy the ingredients I can usually make at least a couple of salads with them.
I don't have a dressing on mine but you could use simply olive oil or for more flavour try a honey mustard dressing with it.
What you need:
- 1 Small Sweet Potato
- Feta Cheese
- Ready Cooked Beetroot
- Salad Leaves (I used a mixed rocket and lettuce bag)
- Handful of Pine Nuts
The instructions are on the recipe card below which you can save to Pinterest by clicking in the top corner of the image.
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Red Wine is by far one of my favourite drinks. I love nothing more than enjoying a glass whilst eating a cheeseboard. However, it is also great to use in cooking. Wine that has been opened for a few days and perhaps passed its prime dinking time is ideal for cooking with. I'm a strong believer that throwing wine away should be illegal. If I ever have any leftover I often use it for marinades, sauces or within a dish to add some flavour.
Here are some of my favourite recipes using Red Wine:
1) Baked Chorizo and Asparagus Risotto by Charlotte's Lively Kitchen
Chorizo and Red Wine are a match made in heaven. We love Chorizo in our house and we are always trying to find speedy, delicious recipes for our suppers.
You can read the full recipe and method at Baked Chorizo and Asparagus Risotto
2) Slow Cooker Bolognese by Frugal Family
In a busy household a slow cooker is a must. I always find cooking something slowly really brings out the flavour and the smell will have your mouth watering for hours.
You can read the full recipe and method at Slow Cooker Bolognese
3) Vegetarian Bourguignon by Mummy in a Tutu
You can read the full recipe and method at Vegetarian Beef Bourguignon
4) Beef Cobbler by Munchies and Munchkins
A cobbler is the ultimate in comfort food. This one is ideal for those cold, winter days.
Here are some of my favourite recipes using Red Wine:
1) Baked Chorizo and Asparagus Risotto by Charlotte's Lively Kitchen
Chorizo and Red Wine are a match made in heaven. We love Chorizo in our house and we are always trying to find speedy, delicious recipes for our suppers.
2) Slow Cooker Bolognese by Frugal Family
In a busy household a slow cooker is a must. I always find cooking something slowly really brings out the flavour and the smell will have your mouth watering for hours.
3) Vegetarian Bourguignon by Mummy in a Tutu
Whenever I think of Red Wine being used in recipes, Bourguignon always springs to mind. This one is actually Slimming World friendly too.
You can read the full recipe and method at Vegetarian Beef Bourguignon
4) Beef Cobbler by Munchies and Munchkins
A cobbler is the ultimate in comfort food. This one is ideal for those cold, winter days.
You can read the full recipe and method at Beef Cobbler
5) Chorizo Tapas by Mark Sergeant
During the summer months we love to have Tapas feasts in the garden. As i've already said Chorizo is a firm favourite with hubby and I.
You can read the full recipe and method at Chorizo Tapas
Have you ever cooked with Wine before? What are your favourite recipes?
*This is a a collaborative post*
I'm excited to share with you a fab recipe from Emma who blogs at Ready, Freddie, Go. Take it away Emma:
As Freddie is dairy free, he can end up missing out on some treats and baked goods that he used to love. Chocolate biscuits with a filled centre were his faves but sadly these all contain milk.
Of course there are dairy free options but these are usually limited and a bit like for like, not to mention not the tastiest.
As Freddie loves to get involved helping out in the kitchen, I like to cook lots of dairy free things with him so he gets a feel of alternatives that he can eat and also some basic cooking knowledge. It's surprising how fast they remember the method of baking cakes and cookies at such a young age (and remember to ask to lick the bowl..!)
These are my vegan peanut butter and gooey chocolate cookies..the best bit is that because they are vegan you can lick the bowl & spatula to your hearts content as there is no raw egg. Like that's ever stopped me before though!
Ingredients:
Dairy free spread 125g
Caster sugar 125g
Flour 200g
Vanilla extract to your taste (we like a lot!)
Baking powder 1tsp
We also added some smashed up dairy free chocolate & 50g cocoa powder to make them really chocolatey.
Peanut butter to fill the cookies with
Method:
- Cream spread and sugar together till pale & fluffy
- Mix in flour, baking powder, vanilla, cocoa powder and the chocolate pieces
- Roll into balls and flatten slightly with your hand, add a teaspoon of peanut butter (or more if you make big cookies), then roll and flatten a “lid” to make the top to the biscuit to seal in
- Bake on 180°C for about 12 minutes (maybe less if your oven is fierce, to keep them gooey!)
- Leave to cool and enjoy
I think these cookies are really adaptable, we have left out the chocolate & peanut butter and made strawberry jam and even lemon curd versions.
Enjoy!
Thank you for sharing the recipe Emma. You can keep up to date with her blog on the following social media:
This rocky road recipe is so quick and easy,
tastes and looks great, only problem is saving some for anybody else to try! It would make a perfect edible gift this Christmas and especially as a thank you gift for teachers.
Ingredients:
250
g unsalted butter, plus extra for greasing
400
g chocolate
100
g golden syrup
250
g digestive biscuits
200
g smarties (Red and Green to make it festive)
1
large handful of marshmallows
1
handful of chocolate biscuits
icing
sugar for dusting
FOR INGREDIENTS
Method:
1 - Grease and line a cake tin (roughly 20cm x 25cm). Half-fill a
medium pan with boiling water and simmer over a low heat. Place a heatproof
bowl over the pan of simmering water and melt the butter, chocolate and golden
syrup together, stirring well
2 - Once the mixture is smooth, wrap the digestive biscuits in a
clean tea towel and bash with a rolling pin into rough pieces, then add to the
mixture. Add the rest of your fillings, and marshmallows.
3 - Mix everything together until well combined then pour the
mixture into the lined tin. Push in a few chocolate biscuits. Pop in the fridge
for at least 2 hours, or until set. Once firm, remove from the fridge,
carefully remove from the tin and finish with a dusting of icing sugar. Cut
into squares and give to friends and family if you can resist not eating them
all yourself first.
TO
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