Coriander, Date and Almond Pesto

The thing I love about making pesto is that you can just whack everything in, whizz it up, and it's ready. No chopping or prepping necessary.

Ingredients (makes 2 ramekins)

- 4 tbsp whizzed up coriander

- 2 dates, pitted

- 1 handful of almonds

- 30g parmesan cheese, grated

- 1 clove of garlic

- 2 cherry tomatoes

- juice of half a lemon

- 5-8 tbsp olive oil

- salt and pepper

1. Thoroughly mix all the ingredients in a food processor. 

http://instagram.com/p/cMtnpiOkmm/

Hello Healthy Houmous - Vegan and Dairy Free

This is a super easy recipe. I have used peanut butter as an alternative to tahini, as I feel it gives a better, softer flavour. Plus, peanut butter lasts for ages and is always available.

Ingredients (makes two ramekins)

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

- 2 tsp smooth peanut butter

- 1 clove of garlic

- juice of 1/2 a lemon

- 2 tbsp olive oil

- linseeds or paprika to serve (optional)

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

If you've never tried paprika on houmous, you must! It is a great addition to add flavour and vibrant colour. The other alternative is to sprinkle the houmous with linseeds or sesame seeds.

http://instagram.com/p/b8nLe8uktn/

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/

Marinaded Garlic and Mint Courgette Salad with Cheat Aberdeen Beef

I was so happy to find some reduced off cuts of Aberdeen beef on the meat counter in Waitrose. Reduced by £7, at a whopping value of £1.50, it will probably last me for three or four meals! Don't let these bargains pass you by, I always buy reduced items as it is a great way to save money and buy things you wouldn't normally look at. 

This is a super easy recipe and the courgette salad can be eaten with just about anything. Some people might be skeptical about trying raw courgette, but once marinaded, you won't be able to tell the difference. Use some of the same garlic, mint dressing to coat the rest of the salad.

Ingredients (serves 2)

1 courgette, sliced thinly using a peeler or cheese slicer

leaves off 4 sprigs of mint, finely chopped

6 tbsp good quality olive oil

3 tbsp balsamic vinegar

1 clove of garlic, crushed

salt and pepper

Crush the garlic in a pestle and mortar and then add the oil and vinegar. Marinade the courgette in this mixture along with the chopped mint and let the courgette soak up all the goodness. It lasts for a good while in the fridge, and is great as a substitute for salad.

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!