I love eating salads in summer. This is a refreshing, juicy and super-tasty recipe that goes really well as a starter for a pasta dish or on it own. Let’s go!
Wash and rinse your cherry tomatoes
Cut feta cheese in cubes
Put the cherry tomatoes and the feta cheese cubes together in a salad bowl
Drizzle olive oil (use a good olive oil, extra virgin if possible) and add salt and crushed black pepper (add oregano or other herbs if you wish).
And you’re ready to go! This is a really refreshing salad, the sharp, tangy and salty taste of the feta cheese combines perfectly with the sweet juicy cherry tomatoes. The olive oil gives everything a smooth texture and the black pepper gives it the hint of hot that I love.
Today is Pancake Tuesday! So what else do we deserve for breakfast than fabulous pancakes and a cup of steaming hot coffee? With this recipe you’ll get around 15 pancakes. Let’s do it!
200g (7oz) all purpose flour
1/2 tsp salt
3 tsp raising powder
1 tsp caster sugar
1 tbs sunflower oil
1 glass of cold milk
Sift the flour together with salt, baking powder and sugar.
In another bowl mix two eggs with oil and milk. Add to the flour mix.
Mix quickly and not for a long time, just until any flour crumb disappears.
Heat a flat pan on the hob and pour a table spoon of the mix at the centre of the pan.
Wait for 2-3 minutes or until bubbles appear to the surface. Then turn the pancake and wait until golden brown.
Bubbles starting to appear on pancake
Pile them up on a plate and you’re ready to go. Serve them with golden syrup, chocolate spread or marmalade. They’re yummy!
When it’s freezing cold and lunch time approaches the last thing you think of is having a sandwich or a cold salad… This recipe is my favourite carrot soup so far (and I’ve tried a lot of them) it is smooth, flavourful and it’s very easy to make! It freezes very well – perfect for those of us who don’t have time to cook everyday – and you can even have it cold in summer!
Ingredients: 2 tbsp butter, 1 onion, 8 medium carrots, 1 litre (4 cups) boiling water or chicken/vegetable stock, salt and freshly ground pepper.
*You can add a potato to lighten it a bit and make more amount.
Peel and slice the onion, do the same with the carrots. Cut them roughly so they’ll cook evenly, no need for fancy techniques!
Melt some butter in a large pot and fry the onion until it has softened.
Add the carrots and stir well so they will be completely covered in butter. Add salt and pepper to taste.
Place a lid on the pot and let the carrots cook gently for about 10 minutes. You can add a bit of water if necessary.
Dissolve a vegetable or chicken stock cube in a pint of hot water and add it to the pot. You might want to rectify with salt and pepper to taste again.
Simmer for around 20 minutes until tender.
Take the pot off the hob and carefully blend it all while it’s still warm. If the soup is too thick you can add a more stock or water.
To serve your soup you can add double or single cream to it or any grated cheese and let it melt. The Laughing Cow cheese is ideal for this recipe because it’s soft and creamy. You can have it with the traditional bread and butter.