1

Salsa Verde

There is something amazing about Salsa Verde. Perhaps it’s the versatility of it; it really does go with everything from meat and fish to vegetables and potatoes. The perfect accompliment to a summer barbecue. It’s a recipe that packs a punch, so if you appreciate strong bold flavours, you’ll fall in love with it for sure.

Salsa Verde translates simply to ‘Green Sauce’. There are literally millions of versions out there, Italian, French, Spanish, Mexican. You name it, almost every country appears to have their own version incorporating different herbs and cold raw ingredients. The recipe below is my perfect balance of flavours.

A small amount of this Salsa Verde will totally transform any dinner into something truly remarkable. It keeps well in the fridge and even gets better with time. That’s if you have any left; it was so popular with my barbecue guests I had none left to save. Much to my disappointment.

You can keep it refrigerated for about a week and a half, or you could freeze it. Pop it into ice-cube trays and use them to jazz up pasta dishes and soups.

1

2

1

Tuscan Fish Stew – a firm family favourite

DSC_0163

Tuscan fish stew; the ultimate favourite in our house, well amongst everyone except Max (Richard’s son, the fussy eater) who opted for sausage and chips over this delicious feast… I despair I really do. We also had a rather heated 20 minute debate about him not wanting a vegetable with his sausage and chips, he was given the option of beans or peas – “neither”  he stubbornly exclaimed. Now this just doesn’t wash in Miss Friday’s house, everyone has to have vegetables and that’s that! Daisy (Richard’s daughter), on the other hand, well she devoured the fish stew.

You may recall that I have posted this recipe before, but as it’s so popular I’ve tweaked it a few times and thought there was no harm in sharing it once more. I honestly think that each time I cook this dish Richard falls in love with me a little bit more. I joke. But he does love it, and he always comments and makes sure I know how much he enjoyed it – then again they do say that the way to a man’s heart is through his stomach. In this case, I think it’s true. Few things make me happier than pleasing Richard with food. Given that he’s an excellent cook, there is often stiff competition – but he will never cook this one as well as I do. Note: that’s confidence, rather than arrogance.

What I love most is the lightness of the dish, it has such a fresh delicate flavour. It’s really not the sort of meal that sits on your stomach for hours after, which is a welcome relief after all the heavy festive foods that we’ve experienced over the past couple of months. Let’s face it, we all have leftover Christmas cake – and it has to be eaten right?

I’d advise you to buy the freshest fish you can afford, the flavours in the stew are so simple because it’s really all about letting the fish shine through. We bought the fish from a local market in Saffron Walden. Known for being a market town and famous for it’s rich heritage of buildings dating back to the medieval times, Saffron Walden is well worth a visit if your in the area. The market is held every Tuesday and Saturday throughout the year and hosts a wonderful array of stalls for foodies, everything from olives, meats, breads, fish and a huge fruit and vegetable stall (if you can bear the noisy del-boy esque market trader).

DSC_0169

Tuscan Inspired Fish Stew
 
Author: 
Recipe type: Fish
Cuisine: Tuscan
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Fresh fish (such as haddock, mussels, clams and king prawns)
  • 1 tbsp olive oil
  • Small red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 200ml white wine
  • 400g chopped tomatoes
  • 500ml fish stock
  • 2 medium red chillies, finely chopped
  • Juice of half a lemon
  • Parsley to garnish
  • Salt and freshly ground black pepper
  • Ciabatta loaf, sliced
  • 1 garlic clove, chopped in half
  • A handful of grated parmesan cheese
Instructions
  1. Heat the oil in a large casserole dish. Fry the onion until softened – around 5 minutes. Add the garlic and salt and pepper, fry for a couple of minutes.
  2. Add the wine and let it reduce for a couple of minutes, then add the tomatoes, fish stock and chillies and cook for 10 minutes.
  3. Meanwhile lightly toast the Ciabatta slices on both sides, rub them with a clove of garlic, pressing down firmly on the bread to flavour it with garlic. Top each slice with a little parmesan and return to the grill to melt.
  4. Meanwhile, add the seafood starting with the white fish, followed by the shellfish, lemon and parsley. Place the lid firmly on the casserole dish and allow to cook until the mussels and clams have fully opened and the fish is cooked through (this doesn't take long). Serve in warmed bowls with the cheesy garlic croutons.

DSC_0173

 

1

Puttanesca Mussels Recipe – and why I don’t diet in January

DSC_0024

I sit for what can only be described as a rare moment in time. I am alone in the house. No boyfriend, no baby and no boyfriends children – and I don’t even feel guilty that I am utterly enjoying my own company. Something very strange has happened to me since becoming a mother. My camera roll on my phone is filled with baby pictures, rather than foodie ones. I’ve found it impossible to find time to blog lately – something any new mother will surely understand. But I’ve missed it. Once Jemima is asleep I begin the long task of washing and sterilising her bottles, tidying away her toys and bath things, washing her clothes, making my dinner, clearing and washing up – there is just no time. Giving up my blog isn’t an option. It’s my one hobby that’s wholly mine – something I can get lost in, and really it’s an excuse to eat just about anything that takes my fancy. That’s not something I’m prepared to give up just yet.

Speaking of eating anything you like. I am probably in the minority as I’ve decided that starting a healthy eating regime in January just doesn’t make any logical sense. You’re already feeling blue, given that the glistening lights of the festive season are a distant memory and the bank balance is looking somewhat dire. Not to mention the fact that the cupboards are stacked with indulgent unhealthy leftovers. What’s a girl to do? Struggle through the entire month trying to resist the last few Quality Street or that delicious cheese that calls my name every time I open the fridge? No!

Rich and I decided that we’d eat our way through what’s left of Christmas and start our health kick when I return to work (after five months of maternity leave) on the 1st of February. So, I have about two weeks left to enjoy being that smug person that isn’t having a ‘dry’ January and eating salad every night of the week.

Today I wanted to share with you a recipe that I happened upon because of leftovers. This week I made a huge batch of my favourite pasta dish – spaghetti puttanseca and used the left over sauce with mussels. It was utterly delicious. Puttanseca is a wonderfully pungent tomato based sauce – with ingredients like anchovies, chillies and capers it really packs a punch.

DSC_0023

Puttanesca Mussels
 
Author: 
Recipe type: Main, Starter, Snack
Cuisine: Fish
Prep time: 
Cook time: 
Total time: 
This recipe will serve two as a main meal with bread and butter, or four as a starter.
Ingredients
  • 1kg Mussels
  • 50ml dry white wine
  • 75ml Scrumpy cider
  • 2 shallots, finely shopped
  • 1 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • ½ tsp of chilli flakes
  • 1 medium heat red chilli, roughly chopped
  • 5-6 canned anchovies in oil (reserve the oil)
  • 2 tbsp chopped parsley
  • 2 tsp of capers, drained
  • 10 black olives, roughly chopped
  • 400g chopped tomatoes
Instructions
  1. Start by cleaning and de-bearding the mussels in cold water. Discard any mussels that don't fully close when tapped. Place the mussels aside in a bowl.
  2. For the puttanseca sauce:
  3. Heat the olive oil in a pan over a medium heat and add the garlic, fresh and dried chilli and and anchovies (along with the oil from the anchovies). Allow to cook for a couple of minutes until the anchovies have melted away. Add the parsley, capers, olives and chopped tomatoes, turn the heat down to a gentle simmer and cook the sauce for about 20 minutes allowing the flavours to infuse.
  4. Place a separate large saucepan (with a lid) over a medium heat, add a little oil and fry the shallots until translucent. Add the mussels, wine and cider. Spoon in about 150ml of the puttanseca sauce and pop the lid on. Cook until all of the mussels have fully opened.
  5. Serve straight from the steaming pot with a stack of buttered bread and a sprinkling of freshly chopped parsley.

If shellfish isn’t your thing, you could always use up your leftover puttanseca sauce with grilled chicken and salad – that’s also great. And perfect if you’re watching your weight.

DSC_0035

1

Lemon & Chicken Risotto

I’m back! Now, you may, or may not, have been wondering what happened to me. Hopefully some of you have missed me anyway. The truth be told, I’ve been on Slimming World for some time now, obviously I had a break over Christmas (who in their right mind would diet over Christmas?). Not me!

The good news is that I’ve lost a total of nine pounds, and only have five more to go until I reach my goal of loosing a whole stone. Woo hoo me! This being a food blogger thing doesn’t half make you gain a bit of weight. It’s not rocket science, we all know it’s impossible to remain slim and eat all of the foods you like. If only hey! But enough was enough, I realised that it was impossible for me to stick to my regular blogging schedule and not keep gaining weight at the alarming rate that I have been.

I’m not about to embark on sharing a million Slimming World recipes with you, that’s there thing. This is a dish I made a while back, but I just had to share with you, the flavours are so fresh and vibrant, and just look at the wonderful sunny colour of the puffed up lemon infused rice. It will certainly brighten up any cold January night. So just to clarify, this is definitely a non Slimming World friendly recipe. Having said that, if you swapped the oil and butter for low calorie cooking spray, omitted the wine and parmesan you’d be good to go.

Making risotto doesn’t need to be hard work, yes okay there is a fair bit of stirring involved, but otherwise it’s actually not that difficult, more time consuming really, having said that it only takes about 20 minutes.

It’s not often that I use ingredients that are hard to get hold of. I don’t like the idea that someone wouldn’t be able to re-create the dish at home, or have a nightmare trying to find where to buy them, but then sometimes things are just too delicious not to share. I bought this lemon risotto rice in Sorrento when I visited back in November and have been dying to use it. I’m sure you could find some online, I’ll certainly be looking out for some more. I wish I’d bought more home, but then again we all know how difficult it can be with one tiny piece of hand luggage, trying to stuff all of your things into it, let alone bringing back various foodie bits and bobs.

The flavours in this risotto are wonderful, they remind me so much of the busy afternoons I spent in Sorrento and Naples, dashing about all afternoon before sitting down to some delicious, lovingly prepared Italian cuisine.

Richard doesn’t like risotto. I know, weirdo right? He says that it’s pudding rice and shouldn’t be used in a savoury recipe, but I’m sure the 59 million strong population of Italy would wholeheartedly disagree with him! I just adore risotto, so if you have a delicious recipe leave the link in the comments below. I’d love some new recipes to try out.

Lemon Risotto

Lemon & Chicken Risotto
 
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
If you really struggle to find lemon risotto rice, just use the juice of a whole lemon and a little more zest after adding the liquid.
Ingredients
  • 2 large free range chicken breasts, cut into strips
  • Juice and zest of 1 lemon
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove, peeled and crushed
  • 1 white onion, peeled and diced
  • 220g lemon risotto rice
  • 400ml hot chicken stock
  • 200ml white wine
  • 2 tbsp freshly chopped parsley
  • 30-40g parmesan, grated
Instructions
  1. Preheat the oven to 200°C. Place the chicken strips in an oven proof dish, cover with the lemon juice and season well, cook for 20 minutes, or until tender and cooked through.
  2. Meanwhile, heat the oil and butter in a large saucepan, add the onion and garlic stir well and cook for a couple of minutes, add the rice, and stir to coat the grains with the oil and butter.
  3. Add the wine 100ml at a time, stirring continuously until the rice has absorbed the liquid. Continue by adding the chicken stock one ladle at a time until all of the liquid is absorbed.
  4. Finish by adding the lemon zest, parsley and parmesan, stir well until the parmesan had melted and slightly thickened the rice.
  5. Serve immediately

 

egg

English Muffins with Hot Oak Smoked Salmon and Poached Egg



Breakfast is always a carnival in my house, at weekends anyway. There’s always plenty choice, from bacon and eggs, to tea and toast – we start the day the right way – with full bellies. From the moment I open my eyes in the morning I’m ready to eat and love creating a bustle in the kitchen at this time of day.

When Richard’s kids are here for the weekend they love soft boiled eggs with soldiers and bacon sandwiches. Max likes Rich to make him pizza toast, with basil – yes, he is quite particular about it. If there is no basil he doesn’t want it. I love that they enjoy their food so it’s no fuss to get different pots and pans out for everyone.

If we are not having breakfast in our kitchen we pop across the road to the local cafe – they serve up huge breakfasts, the kind you need with a fuzzy head. The liver and bacon breakfast is my fav with a huge mug of tea.

I found some hot oak smoked salmon lurking about in the fridge the other morning so I decided to have it for breakfast. This one couldn’t be simpler. Toast and butter an English muffin, top with the salmon and a poached egg, sprinkle with chopped parsley and tuck in.

It’s the simple things in life that make me happiest, sitting down at the kitchen counter on a sunny morning with a delicious treat for breakfast and a deadly silence in the house because everyone else is sleeping, utter bliss.

I’d love to hear your favourite breakfast recipes, am I missing out on the best breakfast?
image

Pasta Puttanesca



Being an avid foodie, it’s almost impossible for me to pick a favourite dish, but there are a few that are certainly up there and this pasta dish certainly deserves a place in my top 5 meals. My friend Emily and I just adore this dish, mainly for its pungent delicious flavour, but also because there are few things more comforting that a big bowl of pasta. I’ve posted a puttanesca recipe before, but this is a variation on the last recipe, I wanted to create a super quick version of my favourite pasta dish that is just as delicious.  
If you’ve never tried puttanesca, I’ll warn you, it’s instantly addictive, and will most likely become a real go to meal when you’re having a busy week. You can almost make the entire meal from your store cupboard ingredients, all except the lemon juice, parsley and red chilli. Of course you could use chilli flakes, and bottled lemon juice, but the fresh parsley is a must. A word of warning, don’t add any salt to the dish, the anchovies provide all the saltiness you need.
Traditionally, you would use spaghetti in this dish, but any pasta you have knocking about is fine, and to be honest fusilli worked really well here, and for a speedy supper it’s easier to eat – that is simply my inner greed. My boyfriend always comments on how quickly I eat my meals.

Ingredients:
250g fusilli pasta
1 can of chopped tomatoes
1 can of anchovies
3 cloves of garlic, roughly chopped
1 red chilli roughly chopped
2 tbsp capers
Juice of half a lemon
Handful of freshly chopped
Freshly ground black pepper
1 tbsp parmesan cheese, grated
Method:

Start by cooking the pasta according to the packet instructions.
Meanwhile, add the anchovies to a hot pan, with the oil that they are in, using a wooden spoon break them up; the heat will turn them into a paste. Add the garlic and chilli, cook for a couple of minutes.
Add the chopped tomatoes, capers and half of the parsley to the pan. Squeeze over the juice of half a lemon and mix well to combine, allow this to simmer over a medium heat until the pasta is cooked.

Drain the pasta; add to the pan with a good pinch of freshly ground black pepper. Serve in warmed bowls with a sprinkling of parsley and parmesan. 
Fish-Stew

Tuscan Inspired Fish Stew with Cheesy Croutons



“That’s the best thing you’ve ever made for me” said the boyfriend to the girlfriend – WOW – what a statement! Obviously I’m more than happy with that. Hopefully you’ll love this recipe as much as Richard did. I must say I rather enjoyed it myself. It’s a tomato based fish stew with delicious cheesy garlic croutons. If you’re watching your weight (it is January after all), then you can have this stew without the croutons, but I’m sure one wouldn’t hurt.
I absolutely love seafood, especially mussels and prawns, but you really could make this with any fish, monkfish would work very well as it’s about as robust as fish comes, making it perfect for stew. This is a Tuscan recipe, inspired by a recipe I found in my Italian Cookery Course book and resembles many fish stews. I decided to make it using a cooked seafood selection, which makes it super quick and fuss free; no shelling and pre-cooking necessary.
There is something quite wonderful about a crispy, cheesy garlic crouton to mop up your deliciously fresh fish stew. I popped in a couple of finely chopped green finger chillies too, which isn’t typically Italian, but it really works. You get a devilishly spicy note which makes this dish perfect for a cold evening. If you don’t like very spicy food then you can omit the chillies, or take the seeds out – but I simply love spicy food.
Cooked seafood selection (mussels, prawns and squid)
3 tbsp olive oil
Red onion, finely chopped
3 garlic cloves, finely chopped
200ml white wine (preferably something Italian)
400g chopped tomatoes
750ml fish stock
2 green finger chillies, finely chopped
Parsley to garnish
Salt and freshly ground black pepper
Ciabatta loaf, sliced
1 garlic clove, chopped in half
A handful of grated cheese (such as parmesan or pecorino)
Heat the oil in a large casserole dish. Fry the onion until softened – around 5-7 minutes. Add the garlic and salt and pepper, fry for a couple of minutes.
Add the wine and let it reduce for a couple of minutes. Add the tomatoes and chilli and cook for 10 minutes. Add the fish stock and leave to simmer for a further 10 minutes.
Meanwhile lightly toast the Ciabatta slices on both sides, and then rub them with the sliced clove of garlic, pressing down firmly on the bread to flavour it with garlic. Top each slice with a little cheese and return to the grill to melt.

Meanwhile add the seafood and parsley leave for a few minutes then serve in warmed bowls with the cheesy garlic croutons.