Sundried Tomato and Basil Houmous

This is a super easy recipe. I have used peanut butter as an alternative to tahini, as I feel it gives a smoother, softer flavour. Plus, peanut butter lasts for ages and is always stocked up in my lader.

Ingredients (makes one large ramekin)

 - 400g tin of soft chickpeas (I like to use TRS Asia Boiled Chickpeas) with 1/3 chickpea juice

- 140g sundried tomatoes, drained (from a jar)

- 2 tsp smooth peanut butter

- 1/2 chilli, deseeded

- 8 basil leaves

- 1 clove of garlic

- juice of 1/2 a lemon

- 2 tbsp olive oil

- poppy seeds to serve (optional)

- salt and pepper

1. Blend all the ingredients in a food processor or using a hand blender. 

2. Sprinkle with poppy seeds and a sprig of basil. 

Easy Italian Baked Courgettes

If you like courgettes and Italian cooking, this is the recipe for you. Not only is it extremely easy, but tastes fresh, healthy and delicious. I like to eat these on their own, for a 'light' supper option, but they can also be accompanied with meat or fish; or as a starter for a dinner party. The great thing about this recipe is that you don't have to be exact with the ingredients...it'll taste good either way. 

Ingredients (serves 2)

- 2 courgettes, cut in half length ways

- 10 cherry or small tomatoes, cut in half

- a handful of pine nuts

- a handful of grated cheddar cheese (or any cheese)

- 6 basil leaves, chopped or torn into small pieces

- a dribble of olive oil

- salt and pepper

1. Start by turning the oven to 200°c. 

2. Once the courgettes have been cut in half, make a small triangular cut length ways down the centre to remove some of the seeds - in order to place your mixture on top. Some recipes will tell you to remove all the seeds when stuffing a courgette, or similar vegetable, however I feel this is a bit wasteful. 

3. Place the two courgette halves skin side down on a baking tray and dribble with a little sunflower or vegetable oil. Put them in the pre heated oven for 20 minutes to soften them.

4. While the courgettes are baking, you can begin to make the topping. Mix all the ingredients together in a bowl until combined. 

5. Once the courgettes have been in the oven for 20 minutes, remove them and pour your topping neatly over each half. Place back in the oven for a further 8 minutes and enjoy hot or cold. 

Add a few chilli flakes if you like things spicy.

Sardinia to Suffolk - the best alternative pesto

Whilst staying with some Italian friends in Sardinia 4 years ago, I was taught how to make this delicious Sardinian Pesto. I couldn't remember the recipe exactly so had to wing it a little. It's a definite winner! Dip, smother and cover...this pesto is so versitile.

Ingredients (serves 4)

- 16g basil

- 16g spinach

- 220g tomatoes

- 50g almonds

- juice of 1/2 a lemon

- cloves of one garlic

- 3tbsp olive oil

- 20g parmesan, grated

- 20g cheddar, grated

1. Blend everything together apart from the cheese for 5 seconds, scrape down the sides with a spatular, then add the cheese and blend for another 10 seconds. 

Serve stirred into pasta, smothered on salmon, or spread onto toast.

http://instagram.com/p/fF22kRukiv/

Healthy Aubergine and Basil Houmous with Homemade Fat Chips

Fat chips were a good shout! 

Ingredients (serves 4)

for the houmous - 

- 400g can chickpeas, rinsed and drained

- 8 slices of jarred aubergine, or roasted aubergine

- 4 basil leaves

- 4 tbsp good quality olive oil

- 1 tbsp oil from the aubergine jar

- 2 tbsp lemon juice

- 1/2 tsp paprika and some for decoration

- a pinch of chilli flakes

- salt and pepper

for the fat chips - 

- 6 medium potatoes, roughly chopped into segments

- 1/2 tsp salt

- 1 tbsp groundnut oil

- pepper

1. Set the oven to 250°c.

2. Start by boiling the potato chunks for 3 minutes, before transferring them to a baking tray and coating them with groundnut oil and salt. Grind some pepper on top and place them in the oven for 30 minutes.

3. The houmous is extremely easy to make. Mix all of the ingredients in a food processor or using a hand blender, until is resembles a smooth paste. Have a taste, as you may want to add more chilli flakes, lemon juice or olive oil.

Accompany the chips and houmous with a selection of condiments (like ketchup, mayonnaise, pesto or sweet chilli) and salad.

http://instagram.com/p/aDl8NEOkkC/

Basil, Spinach and Almond Pesto

Ingredients (fills one ramekin)

21g basil leaves

40g almonds

15 g spinach leaves (one handful)

1 cloves of garlic

40g good quality olive oil

1 1/2 tbsp lemon juice

50g cheddar cheese, grated

salt and pepper

1. Start by grinding the almonds with a hand blender (or in a food processor) and then add the basil, spinach, garlic, oil and lemon juice. 

2. Finally mix in the grated cheese and season well. 

http://instagram.com/p/Z2oG11Oktb/

The Easiest Garlicky Mushroom Spaghetti Sauce

Ingredients (serves one)

1 tbsp unsalted butter

11/2 tbsp white wine (I used rose wine like a true student)

2 cloves of garlic, sliced

1 large handful of chopped mushrooms

3 large basil leaves, roughly torn

salt and pepper

spaghetti (according to packet instructions)

1. Start by cooking the spaghetti in a large saucepan. 

2. After the pasta has been cooking for 6-8 minutes, place the butter into a frying pan. Once melted, add the garlic and fry until golden. Pour in the wine and cook the garlic for another minute. Finally, add the mushrooms and basil, and simmer until cooked (but not overcooked). 

3. Drain the pasta and then toss it in the mushroom mix. 

Easy and full of flavour!