All posts tagged: broccoli

Broccoli Stalk and Garlic Fried Rice

I do remember that at some point in recent past, I promised you an onslaught of easy weeknight meals. I still intend to stand by that promise, but January has been an absolute shocker thus far, and so I’m afraid a recently acquired side dish is going to have to do for the time being. As you all know, food waste is one of the things that I’m most passionate about. The food waste figures in this country are shameful, and I think we all need to talk more about it, as frequently as possible, so that it’s at the forefront of our minds when we’re in the kitchen. To that end, whenever I pick up a new trick to combat food waste, I pass it on to you ASAP. Which brings me to today’s guest of honour: broccoli stalks. Did you know they were edible? Up until these past few months, I really had no idea. I’ve been throwing them in the bin this whole time.   Upon reading a book about food waste …

Vegan Creamy, Garlicky, Lemony, Green Pasta Sauce on Cate in the Kitchen

Vegan Creamy, Garlicky, Lemony, Green Pasta Sauce

I have made this pasta dish twice this week because it’s super easy and it makes me feel smug to eat two types of greens in one go. It’s also a pretty great go-to for me because each of these 5 ingredients are things that I almost always have in.  The pictures I’ve managed to get of this recipe are just not ideal, but my desire to share it with you overpowers my desire to look like I take really great pictures of food so whatever. Here we are. I should warn you that the 1 garlic clove in this sauce is raw, and therefore packs a punch both flavour-wise and odour-wise. If you’re not into that, just go ahead and skip it. Personally, I love it. And raw garlic is increds good for you, so that’s why it’s in there. You’ll notice that I’m using soya cream again (I used it in my squash pasta sauce last week). There’s been a carton of the stuff in my fridge at all time throughout Veganuary, I will …

Broccoli, Asparagus and Mint Quiche

What picnic blanket, BBQ buffet or garden party would be complete without quiche? Nobody has quite decided whether it originates from France, Germany or England, but one of us sure got it right. One of the most versatile pastries ever, it can be enjoyed stone cold on the beach whilst you cower behind a windbreaker, lukewarm in the park while you wonder why the coolbag isn’t working, or piping hot with some salad indoors when the June showers hit. It has something of a reputation for being very, very unhealthy. This is fair enough, it’s butter, milk, eggs and cheese – sometimes even cream. But I’ve done my best to take the calorie count down a notch and made up for the butter indulgence by filling it up with green stuff. for the pastry: 170g wholemeal flour a pinch salt 100g butter (I used goat butter) 1 egg yolk 2 tbsps cold water                        for the filling: 3 eggs (and the white of the egg …