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pesto Tag

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🌍 Peaceful Protest for the Planet. Come join the march in London 🇬🇧 We just left Russell Square and are marching towards Piccadily, you can't miss us. Babies, dogs, families, we are all here 💚

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Pizza Pancakes 🍕 plus 2 more pancake recipes from me in my monthly Saturday column @telegraphfood I've put the link in my bio too 👆🏽These speedy pancakes are made with chickpea flour (also known as gram flour) and are flipping delicious (get it? Thank you I'm here all week 💃🏻) .
Rushing out the door to get to the Climate March, hope to see some of you there, it starts 1pm Russell Square, London 🌍🌱
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📸 @stevenjoycephoto @amzbryant

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More frozen pea love 💚 A Get Your Greens in Quinoa 'Risotto'. Last night I shared a Pea Coconut Curry and today it's this easy 30 minute comfort bowl with a good dose of greens and a little hit of 🍋

Pea & Greens Quinoa "Risotto"
Feeds 4 in 30 mins

300g quinoa, rinsed well (soak if time)
2 tbsp butter/ ghee / oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 tsp dried thyme or fresh leaves
A small glass (125ml) white wine or add a few tbsp apple cider vinegar
1.2 litres veg stock or organic chicken broth
300g leafy greens - I like a mix of leafy spinach (roughly chopped) and kale/cavolo nero, finely chopped
4 large handfuls frozen peas

To serve
100g Parmesan or cheddar, grated
2 large handfuls of basil or parsley or a mix, leaves chopped and stems very finely chopped
grated zest and juice of ½ lemon
sea salt and black pepper, to taste

Heat the butter/ghee in a large saucepan over medium heat and gently fry the onion for 10 minutes, until softened, stirring from time to time.

Add the chopped garlic and thyme for another minute with the basil/parsley chopped herb stalks.

Add the drained quinoa to the pan, stir and leave for a minute until the quinoa is almost sticking. Add a big pinch of sea salt and pepper and the white wine/vinegar, turn up the heat and stir well to deglaze the pan of any sticky bits.

Pour in just over litre of the stock/broth, turn up the heat to bring to the boil then turn down to a medium simmer for about 14 minutes or about 18 minutes if you didn’t soak the quinoa and add more liquid if you need it. Meanwhile roughly chop the spinach leaves and finely chop the rest of the greens and grate the parmesan.

Check on the quinoa, give it a taste, it should be just about tender. Stir the 'harder' greens first (kale) for 3 minutes until they're getting tender then after that stir through the frozen peas and chopped spinach, give it a minute as they don't need long, then turn off the heat. Add the last of the stock/broth if you think it needs it, it totally depends how thick or wet you like it.

Add the cheese, lemon juice, zest, and the herbs and give it a good stir. Then serve up with extra cheese if you fancy

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Quick Veg Coconut Curry 🍠 Enjoy your root veg (parsnips, sweet potato, swede, carrot...) in this speedy comforting recipe. Add peas from the freezer or chopped leafy dark greens & toast some seeds and flaked almonds.
feeds 4, takes 35 mins

750g root veg - sweet potato, parsnips, swede, carrot
1 tbsp ghee or coconut oil
1 large onion, finely chopped
2 inches ginger, finely grated
4 garlic cloves, finely chopped
2 tbsp tomato puree
Chilli flakes/fresh chilli, to taste
1 tbsp ground cumin or 2 tsp cumin seeds
2 tsp ground coriander
1 tsp ground turmeric
1 x 400ml full fat coconut milk
500ml veg stock/ organic chicken broth
1 x 400g tin of cooked chickpeas or try @hodmedods carlin peas
4 handfuls frozen peas or leafy greens
sea salt and pepper
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To serve:
Juice of 1/2 lemon or 1 juicy lime
Handful fresh coriander, stems finely chopped
Toasted handful cashews /almonds if you like .

How to:
✔️In a large saucepan melt the ghee/oil on a medium heat, then add the onions and allow to soften for 10 minutes before adding the garlic, ginger, tomato puree & spices with salt & pepper & allow to cook for 5 minutes, stirring from time to time.
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✔️Meanwhile scrub your veg (peel celeriacs and swede but I don't peel potato and sweet potato and parsnips) and roughly chop 1 inch cubes
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✔️Add the coconut milk & then the stock/broth (adding more if you like it saucy), followed by the root veg & simmer with the lid on for 20 minutes until the sauce is thick & the veg is cooked through.
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✔️Add the frozen peas & finely chopped coriander stems for a final minute. Check for seasoning & sauciness levels & then serve with the lime or lemon, fresh coriander & toasted seeds and nuts.

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Monday, I helped with the menu for the launch of #FASHIONOURFUTURE a new community platform where you pledge to change the way you consume fashion & nominate your friends to pick their pledges for 2020. Who's on board? 🌍👩🏾‍🤝‍👩🏻
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My main personal pledge (amongst other pledges) is to channel my inner sewing bee and *MAKE DO AND MEND*. I will commit to embracing fixing, sewing, altering and mending my wardrobe (I have a local high st shop but my Mum does this already for me too (thanks Mum!) and she's going to teach me the basics 🧵🧷 for quick fixes because I'm 34 now and she still cuts my fringe and reminds me to go to bed early). .
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What will you pledge? I nominate @sophiehellyer @venetiafalconer @therightproject @sarahmalcs @consciousbeautyunion to pick their pledges for 2020 .
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Congrats for setting this important community up @amy_powney and thank you for asking me to curate the special @fashionourfuture menu which @claridgeshotel @chefmnail brought to life with seasonal and organic veg, @fairtradeuk chocolate, vanilla and spices and beans and quinoa from the brilliant British pulse pioneers @hodmedods 🌱

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🌿🥕 Coconut Carrot Soup with Carrot Top Coriander Pesto ♻️ #FoodSave 👌🏽
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*Spiced Carrot Soup & Carrot Top pesto*
feeds 4, takes 35 mins

1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 tbsp ground cumin
2 tsp ground coriander
pinch of chilli flakes or 1/4 tsp chilli powder, to taste
1 tbsp ghee or coconut oil
8 medium carrots, about 800g
400ml full fat coconut milk
500ml veg stock / organic chicken broth
juice of 1/2 lemon or lime
sea salt and pepper .
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*carrot top pesto*
handful carrot tops
handful fresh coriander, stems and leaves
8 tbsp extra virgin olive oil
juice of 1/2 a lemon or lime (the other half from above)
small handful pumpkin seeds/nuts, roughly chopped
sea salt & pepper
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. ✔️Fry onion in oil/ghee in a medium sized saucepan, stirring now and then for 10 minutes until softened. Use the time to prep everything else.
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✔️Add garlic and spices and let fry for another minute, stir halfway. .
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✔️Add the chopped carrots along with the coconut milk and the liquid, stir then put the lid on and let simmer away for about 18-20 mins (until the carrots are tender then add a pinch of sea salt, pepper and lemon juice) and take off the heat.
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✔️Meanwhile, make the pesto by roughly blitzing or just chopping everything and mixing together in a bowl or jar, season to taste. ✔️Blend the soup, seasoning to taste and adding a little more water if you'd like it a bit less thick then serve up with a good dollop of carrot top pesto.

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