All posts tagged: spring onions

Packed Peanut Noodles

Mornings suck, and trying to get my life together in time to pack some lunch before work is not always a realistic goal for me. Noodles are amazing, their speed and superiority have made this meal a staple throughout the working week. It takes literally 10 minutes from start to finish and can be knocked up after you’ve had your tea and sit in the fridge over night. If you are making it the night before, you might want to drizzle a little bit of extra oil in there in the morning just to spruce it up a bit – I usually forget and don’t mind them on the dry side but I know there are some fussy types in this world. Serves 2 (or one hungry lunch-breaker) 2 nests egg noodles 4 or 5 spring onions 2 tbsps sesame oil 1 tsp soy sauce 1 tbsp peanut butter 1 tsp honey Cook your noodles according to pack instructions (mine called for 3 minutes in boiling water, some don’t even need to be boiled they …

Chicory Green Salad

There’s something about Spring that makes me want to pack as much green in to my dinner as possible, a fresh meal to compliment the fresh air. This is potentially borderline obsessive compulsive green but as the great Ron Swanson once said, “never half-ass two things, whole-ass one thing” I don’t want to say this is a whole-ass green salad because I feel like that doesn’t have quite the right ring to it, but I’m sure you get my drift. Chicory is a real good’un, it reduces inflammation in the body, supports digestion and speeds up your metabolism – its also full of antioxidants. You’ve also got some cucumber in there with a nice high water content, my loyal friend avocado, and a pear makes a curveball appearance. This one’s really good for you, if you’re going hardcore detox vibe you can skip the dressing, but I drizzled it with mustard vinaigrette just after taking the picture. Serves 1 1/2 pear, sliced with a peeler (any kind, I don’t even know what kind I used) 1/2 …

Kale and Spring Onion Bake

If it’s possible for a brassica to be fashionable, kale is so en vogue, so its only right that I begin venturing in to the realms of how to make it delicious. If I haven’t used an ingredient before, my first instinct is to add cheese, so this is what I’ve done. This cheesy baked dish is more of a side than a main (think saag paneer) but if you want to turn it in to the main event, add 75g cooked pasta before putting it in the oven. I’m doing a dairy-free thing right now, so the ingredients are very goat-centric, but if you’re not abstaining, you can easily sub all the relevant ingredients for dairy versions. Serves 2 100g curly leaf kale (chopped) 6 spring onions, finely chopped 25g goat butter 1 tsp plain flour 150ml almond milk 100g hard goat cheese, grated Pinches of both salt and pepper Fill a large saucepan 1cm high with salted boiling water and put the kale on to boil. Don’t panic that its not immersed, it …