All posts filed under: Dinners

Tapas for One: Three Low Carb Recipes

I’m a little under the weather, and this is particularly unpleasant weather to be residing under. There’s nothing in particular wrong, I just started to feel really shitty yesterday and woke up with an impending sense of doom that I haven’t been able to shake all day. Perhaps it’s the rain, perhaps it’s the apocalyptic political atmosphere, perhaps it’s without reason at all. This evening – like on all the miserable evenings that have come before it – I workedΒ out my worries in the kitchen. In the process, I discovered how easy it is to make a few tapas dishes just for yourself. I thought I’d share that with you, since it seems quite a nice thing to do for yourself when it rains, or when the political atmosphere is apocalyptic, or for no reason at all. Padron Peppers Public service announcement: you can now buy padron peppers in ALDI. For less than a quid, naturally. I used half the packet (about 75g) for my one person serving. I’m fairly sure that I overdid these, …

Roasted Butternut Squash Pasta Sauce

Carbs are the thing of the moment. It’s cold, it’s raining, and as a nation we’re hungry for the heavy stuff. I’ve seen butternut squash pasta sauce recipes knocking about, but wanted to try the long game version by roasting the squash to see if it made a difference to the flavour. It absolutely does, it tastes just a little bit more luxurious and is (in my opinion) way worth the effort, and it makes the house smell good. I cooked this for my Grandparents, Mum and boyfriend over the weekend and it comfortably served all 5 of us, but I’d probably say this serves 4 more generously – depending on the size of your squash. 1 butternut squash, peeled and diced 2 garlic cloves 100g wensleydaleΒ  1 tbsp olive oil Pre-heat your oven to Gas Mark 7 (conversions here) and lay out your squash in a roasting dish. Peel the garlic cloves and throw them in the dish, then drizzle over the olive oil and shake the dish to ensure everything’s nicely coated. Roast …

Brie and Mango Quesadillas

I didn’t know up until a couple of weeks back that brie and mango is a common combo in the tapas world. It goes without saying that I had to try it myself, and I was more than pleasantly surprised with the results. These babies are a more than substantial lunch and will go down well with pretty much everyone. Β I strongly recommend serving them with sweet chilli sauce. Serves 4 4 tortillas 300g diced mango, chopped into 0.5cm cubes 160g brie, sliced into chunks 4 spring onions 4 tsps chilli oil sweet chilli dipping sauce, optional Heat 1 tsp oil in a non-stick frying pan (medium heat) and place the tortilla down on the oil. Put a quarter of the brie on one half of the tortilla to let it melt, and top with a quarter of the mango. – see image below if you’re unsure on this. Snip one of the spring onions on top (getting really fine slithers with a pair of scissors). When the cheese is melted and the tortilla has …