Tag Archives: sauvignon blanc

Seared Scallops with Spinach and Risotto

A little while ago, when I made the baked fish with courgettes, I bought the fish from our local fishmonger, something I’ve been meaning to do for some time now.  Of course, I went in to this little shop with a £20 note and credit cards to buy a small piece of fish and the gentleman working there very kindly told me to pay him next time.  Then I got busy, was travelling and so forth, and forgot to go back.  So it was probably a month or so after the fact by the time I got back there and repaid them.  I didn’t buy anything more that day, but saw that they had scallops and so back I went to pick some up for this recipe (with the correct change this time). It’s a nice little shop, with all of the fish fresh caught in Cornwall – so it’s best to go in with an open mind. Fortunately they had the scallops this time so that saved a trip to the supermarket.

The recipe can be found at skinny taste.com.  It’s the first time I’ve cooked scallops and I didn’t get as nice a sear on them as I would have liked, but it still tasted nice!

Seared Scallops with Spinach and Risotto

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Pasta with Goat Cheese and Roasted Asparagus

With English asparagus now becoming available,  this recipe for pasta with goat cheese and roasted asparagus sounded like a winner. Asparagus is one of my favourite vegetables and I’m always looking for new ways to enjoy it.  With pasta and goat cheese, it’s a quick and easy meal that tastes great.

Pasta with Goat Cheese and Roasted Asparagus

For the asparagus, I roasted for about 10 minutes and that was plenty of time in the oven. Next time, I might add roast some cherry tomatoes and add them as well and go with a stronger goat cheese – the one I used was fairly mild. Minor adjustments to recipe that works well as is.

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Warm French Lentil Salad

When we were in Paris in late January, we happened upon the Maille shop, which sells all flavours of mustards and vinegars, including fresh mustard from a pump.  We ended up coming home with two ceramic jars of mustard – one with white wine and the other with Chablis and black truffles. Not that I need an excuse to use them, but any recipe that has Dijon mustard as an ingredient now gets a closer look.

I was in the mood this week for something fairly healthy but still delivered a lot of flavour and I think this lentil salad really hit the spot.  Not totally vegetarian because it does have bacon in it, but a relatively small amount. And it uses Dijon mustard.

Warm Lentil Salad

The recipe can be found at The Kitchn, a site which always has some interesting recipes and tips.  It might be better as a lunch but worked well as a light dinner. I really loved the fresh fragrance and taste of rosemary and sage and will definitely make this again.

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Winter Squash and Chickpeas with Tahini Dressing

A few months ago, I started getting a weekly veg box from Riverford Organic Farms.  It was like getting a present every Monday morning, but  the pressure of not wasting all of these lovely vegetables was always on my mind.  Eat out tonight?  No! We’ve got cabbage and carrots that won’t eat themselves!

So when they invited me to a dinner where the food was made from that week’s veg box, I thought it sounded like a great idea.  And it was!  The food (all vegetarian) was delicious and one that really stood out was a slaw made with a tahini dressing.  So when I came across this recipe, I knew I had to try it. Not only did it have some of my favourite foods (squash, chickpeas, coriander), but it also had a very yummy sounding tahini dressing.

Winter Squash with Chickpeas

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