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The cooking Journal
Spiced Pumpkin Soup
One of our favorite Autumnal ingredients is pumpkin. This velvety pumpkin soup is mixed with a little harissa for added spice, no doubt it will warm you up!
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The Rise and Rise of Sourdough
One of my great weaknesses is my love of bread, in any shape or form. A particular favourite is sourdough which is fortuitous as this delicious bread seems to be enjoying something of a renaissance. Apparently we can’t get enough of it and practically every artisanal bakery from here to John O’Groats is offering their own range of sourdough loaves to meet this increasing demand.
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Quick lunches in jar
Mason Jar Lunches

These mason jar salads are perfect for a healthy office lunch, which can also be filling. There are so many variations of salads you can make, and it doesn’t have to be complicated either. This quick and simple mason jar hack will save you time, effort, and money! Prepare them all on a Sunday and you’ll be set for a week’s worth of lunches.

The only thing you need to think about is the order of layers in your mason jar; the quantities are up to you:

  1. Start with your dressing

  2. Crisp Ingredients

  3. Soft Vegetables

  4. Meats/Cheese

  5. Grains/Pasta

  6. Leaves

  7. Toppings


Close the lid and either take it to work or keep it in your fridge. These jars should usually last up to 5 days, so you are set for Monday through to Friday! If you are worried about the lettuce going limp, add it in each morning when you choose which jar to take to work.

Get creative and add whatever ingredients you like! It’s also a great way to use up leftovers.

Classic

  1. Dijon mustard vinaigrette

  2. Tomatoes cucumbers

  3. Sweetcorn

  4. Chickpeas

  5. Herby couscous

  6. Salad

  7. Sunflower seeds


Mediterranean Style

  1. Greek vinaigrette

  2. Cherry tomatoes and cucumbers

  3. Kalamata olives

  4. Grilled aubergine

  5. Feta cheese

  6. Herby couscous

  7. Romaine lettuce


Asian Style

  1. Asian style dressing

  2. Sugar snap peas and grated carrots

  3. Bean sprouts

  4. Shredded chicken

  5. Rice noodles

  6. Shredded Chinese leaf

  7. Cashews


Italian Style

  1. Olive oil and vinegar dressing

  2. Cucumber and tomato

  3. Artichokes and sundried tomatoes

  4. Bocconcini (mozzarella pearls)

  5. Orzo

  6. Rocket leaves

  7. Pine nuts


 

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Why you Should Switch to Plant-Based Milk
If you have ever thought about switching up your everyday cows’ milk in your coffee or cereal, then now is the time! Founded by Plant-Based News in 2017, this campaign has proved popular in helping people switch to plant-based milk alternatives. From soya to rice, cashews to coconut there’s so many options to choose from.
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Deal or No Deal- How Will We Eat Post Brexit?
Regular readers of my blogs will be aware that I like to bang the drum for eating seasonally and buying locally. When we exit the EU on 31st October 2019 it’s highly possible that we will have no choice in this as food importation may be affected- at least in the short term.
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