Do you ever find that you go through stages of cooking certain things? Like you will always make that particular salad or pie when people are over for lunch? When you have to think of a dessert to make, one will always be front and […]
This is a brilliant store cupboard salad as it requires a limited number of fresh ingredients – and it’s also fab if you have guests and your fridge is full to bursting as you don’t need to loads of chilled produce!
I love this salad with the Freekeh and Quinoa Seed Salad as they complement each other so beautifully. This is certainly a go-to for BBQ’s and is also great side or filling with a baked sweet or regular potato. I love the creamy, salty feta but make it vegan by leaving this off and you will still have a delicious salad.
Couple of tips – I like to use the olive oil which the artichokes come in for the dressing and I buy a fig balsamic locally which has a beautiful sweetness and no colour. If you can’t get hold of this, use a straight forward balsamic instead. For convenience, I use the roasted red peppers in a jar, because they are lovely and soft and have a slightly sweet but sour tang too plus they come without any skin and the soft texture compliments the rest of the salad. If you have lots of red peppers you can always roast and remove the skins and seeds then slice. This salad looks best laid out on a platter but can of course be placed in a bowl.
Roasted Artichoke and Red Pepper Salad
- For the dressing:
- 1 finely chopped shallot
- 1 tablespoon of lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon of olive oil
- 2 tablespoons of fig balsamic
- For the salad:
- 280g jar of roasted artichokes in olive oil, in ¼ ‘s if not already cut
- 2 large, or 4 small, roasted red peppers from a jar
- 200g feta, crumbled
- 20 black olives, halved
- Handful of chopped parsley
- Step 1 Make the dressing by combining all the ingredients in a small jar or tub and shaking well. Ideally allow to mingle for at least an hour before serving, it can be made the night before. This is helps soften the shallot.
- Step 2 Construct the salad by laying all the ingredients on a platter, well mixed.
- Step 3 Just before serving spoon over the dressing so the salad is well covered.
Hi, I’m Caroline’s daughter and if there’s one thing I love it’s a hearty Mac and Cheese! A few days ago I was in a café choosing my lunch and I ordered macaroni cheese. It tasted great but was really expensive. So, I thought to myself why pay when I can have it at home? The thing is my mum never makes me macaroni cheese. But that didn’t stop me – I made up a simple Mac and Cheese recipe! Why don’t you have a go too it’s really yummy?
Perfect Macaroni Cheese
- 200g dry macaroni
- 25g butter
- 25g plain flour
- 500ml milk
- 1/2 tsp English mustard
- 200g cheese, grated (I used cheddar and gruyere)
- Step 1 Cook macaroni according to packet instructions.
- Step 2 Place the butter, flour and milk in the saucepan, they should all be cold.
- Step 3 Put on the hob at a high heat and whisk constantly until it comes to boil, then turn heat to low.
- Step 4 Keep stirring and whisking until it reaches your desired consistency (it took about 4 minutes for mine).
- Step 5 Now add the mustard and stir well.
- Step 6 Remove from the heat and stir in the cheese until it’s melted.
- Step 7 Now add in the macaroni, combine well and serve.
If you are looking for an Easter gift which doesn’t come with loads of packaging – a total bugbear of mine – and is cheaper than your average egg while being just as beautiful, then this Easy Make Easter Egg Bark is the seasonal make for you.
It’s so simple to make children can do it themselves as a lovely gift for teachers or grandparents. The swirling is the bit which makes it look so fancy-pants and yet all you need is a cocktail stick or kebab stick to draw the colours together. Feel free to go as crazy as you like with the sprinkles and toppings!
Easy Make Easter Egg Bark
- 200g white chocolate
- 100g dark chocolate
- 100g milk chocolate
- sprinkles and Mini Eggs
- 2 food colourings, pink, purple, green and blue all work especially well
- you will need a wooden kebab stick or a cocktail stick too
- Step 1 Line a brownie tin (30cm x 20cm approx) with greaseproof paper or a silicone liner, I prefer the reusable liner, ready for the chocolate.
- Step 2 Melt the dark and milk chocolates in separate bowls then divide the white chocolate into three small bowls and melt. I prefer to melt my chocolate in the microwave (1min on full then stir and repeat as needed for 20seconds at a time).
- Step 3 When all the chocolates are melted add a little food colouring to two of the bowls of white chocolate. All colouring is different so you will have to mix to get your preferred colour but I would use the tip of a teaspoon to add a tiny bit at a time, mixing well as you go. You only want a little so the colour is a pastel shade.
- Step 4 With all colours ready simply blob them into the prepared tin.
- Step 5 When they are all used up, keeping the tin flat, give it a horizontal shake so that the blobs level out and there are no spaces.
- Step 6 Now the fun bit! Using your wooden stick drag it in swirly motions through the coloured chocolates. This makes the pretty design. When you are happy with it add the mini eggs and sprinkles all over.
- Step 7 Leave to go cold or chill in the fridge. When it is set, remove from the liner/paper and break into pieces before placing into presentation bags.