Green pesto rice

This is one of my easy, throw-together dishes when I fancied something with a really healthy kick. It makes generous portions and is filling in all the right ways. You can use the meat replacer of your choice or even use scrambled egg instead to fry with the rice. If you're feeling fancy you can even make your own pesto!


Green pesto rice

Serves 4

Takes around 40 minutes


1 crown of broccoli

2 courgettes

150g fresh shelled peas (petis pois are nice here)

300g Quorn chicken

500ml stock

2 x 250g packets of ready-cooked brown rice (I used Tilda brown basmati)

A jar of pesto of your choosing

3 chopped garlic clove or 2-3 tsps of minced garlic

1 tsp cornflour

One lemon


* Heat some oil in a large pan over a medium heat. Separate the broccoli into small florets and chop the courgette into small pieces.

* Fry the meat replacer a bit first, with the Quorn chicken just 5-7 minutes at the start to brown should be fine. Then add the garlic, courgettes, broccoli and peas and fry for 10 minutes.

* Once the veg is ready, prepare the stock and pour over. Make a paste with the cornflour and a small amount of cold water and add to the pan and stir. Bring to the boil while stirring then lower the heat to simmer for 10 minutes.

* Just before the veg is ready, heat the rice in the microwave as per instructions on the packet. When done, add to the pan and stir in.

* Make sure the mixture is heated through thoroughly, then add 3 tablespoons of pesto (can vary amount according to taste) and squeeze the lemon over to add a fragrant tang. Stir well and serve.

Gnocchi Al Forno

A baked gnocchi dish adapted from a recipe I collected at Waitrose. With the spinach and broccoli it gives a green, healthy hit and the tomatoes offset that nicely with their salty tang. You could use another creamy cheese if you don't fancy ricotta and add another strong cheese on top instead of Parmesan.


Gnocchi Al Forno

Serves 4

Takes around 30-35 minutes


400g chopped spinach (frozen is ideal)

800g gnocchi

250g ricotta cheese

A crown of broccoli

Several sun-dried tomatoes to taste

A handful of fresh basil leaves, torn

4 tbsp breadcrumbs

4 tbsp Parmesan cheese

Salt & pepper


* Preheat the oven to 200C/180C fan. Chop the broccoli into florets and defrost the spinach. If not using frozen, then wilt the spinach gently then whizz in a blender. Frozen is easier though!

* Boil the broccoli for 1 minute, then add the gnocchi and boil for 2 more minutes, then drain.

* In the meantime mix together the ricotta, spinach, sun-dried tomatoes, basil and 1 tbsp of the Parmesan.

* In a large, oven-proof dish mix the spinach mix with the gnocchi and broccoli and smooth down. Season with the salt and black pepper.

* Sprinkle the breadcrumbs and the rest of the Parmesan evenly over the top. Bake for 15 minutes or until golden.

Creamy green soup

Another soup! I just love soup and it's so easy, plus it's an excuse to eat homemade bread. I was anticipating spring a bit to early with this one, but fancied something refreshing rather than stodgy. The greens used are 'light', spring type greens rather than the heavy leaves of winter.


Creamy Green Soup

Serves 4-5

Takes about an hour if you're speedy with your chopping, took me more like 1hr 10mins


2 Courgettes

2 trimmed leeks

A crown of broccoli

200g french/green beans

3 tbsp green pesto (can adjust to taste)

3-4 tbsp Creme Fraiche

1200ml vegetable stock

2 tsp dried thyme

3 cloves garlic

Salt and pepper to season, although with the pesto, salt isn't too necessary


* Prepare the veg - slice the leek in half lengthways then slice into thin slices (slice, slice, slice). Cut the florets of broccoli off the stem, chop the courgette into small, 1.5cm pieces and cut the beans in half or thirds if you're not blending at the end. Chop the garlic into small pieces.

* Heat some oil in a large pan and fry the leeks, garlic and thyme gently until soft but not brown (about 5 minutes)

* Add the rest of the vegetables and fry for 10 minutes, until just starting to go soft.

* In the meantime make up the stock, then add to the pan once the vegetables have finished their 10 minutes of frying.

* Bring to the boil, then cover and simmer for 25 minutes. This makes the vegetables very soft! If you prefer not to blend your soup and want to keep a bit of crunch to the veg, adjust the cooking times accordingly.

* Stir in the pesto and creme fraiche, then blend in a food processor or using a hand blender.

Healthy veggie ramen

I have recently found out that American ramen is different to English ramen. We here in Britland call American ramen "supernoodles". For us ramen is just standard noodles in soup (although ramen noodles are best). I used Blue Dragon ramen noodles, and they were perfect. This soup is very dependent on the soya sauce and other condiments for flavour, as well as using the right kind of noodle. First attempt I tried with rice noodles, and it wasn't that good. Oh, and big pan alert!



Veggie Ramen

Serves 4

Takes 30-40 minutes


Ramen noodles in amounts as recommended on the packet (if using standard noodles, take about half the amount you would for a normal stir fry)

A crown of broccoli, chopped into florets

500g bag of fresh baby spinach

250g Shiitake mushrooms, chopped

300g silken tofu (the ready cooked kind) sliced into small pieces

8 Spring onions, sliced thinly

2.5 pints of good vegetable stock

8 tbsp soy sauce

2 tablespoons of other condiment, such as mushroom sauce, vegetarian worcestershire sauce, fish sauce if you eat fish. If you can't fnd any of these, then more soy sauce will do fine

4 tbsp Mirin

I didn't feel this recipe needed garlic or chilli, but add to taste if you like things spicy.


* Cook the noodles according to instructions, drain and refresh with cold water and set aside

* Bring the stock, soy sauce, condiment and mirin to the boil, then simmer gently for 5 minutes

* Add the broccoli to the pan and simmer for 5 minutes

* Add the mushrooms and simmer for another 5 minutes

* Stir in the spinach until wilted, then stir in the tofu and spring onions. Leave for another couple of minutes so it's all warmed through.

* Divide the noodles into serving bowls and ladle the soup on top.

"Green" Pasta

So named because it uses green pesto and green vegetables! Ever since I tried pesto pasta in a Bella Pasta restaurant I've been hooked on pesto stirred through pasta. In my opinion the best pasta for this is spaghetti, but any can be used. For a healthy kick use wholewheat pasta. I'm afraid I've drawn a blank when it comes to remembering the exact amount of ingredients that I used, but in this sort of thing it's easy enough to wing it!

When I was shopping for this the vegetables in my local supermarket were buy one get one free, and had the last broccoli grabbed from right under my nose, so had to make do with what else they had, which were packs of tenderstem broccoli and baby courgettes together. It worked just fine. I also made the addition of low-fat cream cheese mainly to add some protein. It doesn't alter the taste, only makes the texture less 'slippery'.


Green Pasta

Serves 2

30 minutes cooking time if you're organised!


150g of dried spaghetti (75g per person is usually a good guide)

A jar of green pesto with enough for 2 generous tablespoons

Around 6 baby courgettes (I'm sure one large one will do fine)

A handful of tenderstem broccoli or half a crown of standard broccoli

100g of baby spinach

A clove of garlic, finely chopped or a teaspoon of minced garlic

150g low-fat cream cheese (optional)

A jar of sweet, pickled hot peppers for garnish (optional. Can also use pine nuts, sun-dried tomatoes...)

Cheese for sprinkling on top (optional)


* Chop the broccoli into florets and courgettes into 1cm slices. Cook according to preference (I used a steamer)

* Bring a pot of water to the boil and add the spaghetti, cooking as per packet instructions (usually 8-10 minutes)

* When the pasta is cooked, drain in a colander and refresh under cold water. Set aside while heating some oil in a pan (if you haven't frid the veg previously). You can use the same pan that the pasta boiled in

* Lightly fry the broccoli, courgettes, spinach and garlic for a few minutes. Whilst frying, if you're using any garnish such as the peppers these can be chopped to the desired size

* Stir in the pasta and 2 tablespoons of pesto, ensuring the pasta is heated through. Then, if using, stir in the cream cheese and garnish

Warm potato, green bean and broccoli salad with feta

This based on another BBC Good Food recipes from the salad section, but I seem to be having trouble accessing their site lately. I can't remember the ingredient amounts exactly, but I'll outline it as best I can here.


Serves 4

Takes around 30 minutes too cook in all


400g new potaoes or baby news

200g green (runner/french) beans

A mid-sized crown of broccoli

Juice of half a lemon

A decent handful each of dill and chives

At least 2 -3 tbsp good quality olive oil

A 200g block of feta or goat's cheese

A handful of pine nuts

A bag of baby spinach leaves to serve

I also served the meal with half an avocado each. Because I love avocadoes!


* Chop the beans in half and separate the broccoli into florets

* Bring some water to the boil and cook the potatoes for 15 minutes

* While the potatoes are cooking, mix together the oil, lemon juice and herbs and pine nuts in a large bowl

* When the potatoes are done, remove them from the pan with a slotted spoon and place them in the bowl with the dressing. Mix well.

* Using the water from the potatoes, boil the broccoli and green beans for about 4 minutes. When done add them to the potatoes and dressing and toss together well.

* Cut the feta into small rectangular pieces. Arrange the spinach leaves on plates and spoon the dressed salad mixture on top. Top the salad with the feta cheese. Now is the time to slice your avocado. If you have lemon juice left, squeeze onto the avocado to prevent it browning.


I loved this meal. So healthy, filling and tasty, all in one dish! I did adapt the recipe somewhat, as I served it warm, used feta instead of goat's cheese and added chives and the baby spinach, And the avocado. I didn't feel the recipes would have been interesting or tasty enough without the additions. It's a good time of year to make the most of fresh, in-season produce, so make it now!

Fennel and lemon risotto & easy pasta bake

First up is the fennel and lemon risotto.

http://www.bbcgoodfood.com/recipes/1089640/fennel-and-lemon-risotto

Now, I'm not a big risotto fan (overexposure as the veggie option in restaurants), but I have to admit this was delicious. The wine gave it a very strong tang; if you omit it you will have to really make the effort to add more flavour elsewhere. The fennel was lovely and buttery and imparted a flavour that synergised well with the lemon; that scented, fresh flavour that makes this a very summery dish.

I served it as recommended with shaves of parmesan, which I think is a must. My gripe is that without any sides, this wasn't a very big dish. I compensated a bit the second time by adding more rice and stock, and luckily my second fennel bulb was a bit bigger. Oh and I can't stand zesting lemons, but there's really no way around it; it's the zest that adds the real lemony hit.

Overall a very good recipe, one that I would make again if I can be bothered to zest!



Secondly, the cheesy broccoli pasta bake.

http://www.bbcgoodfood.com/recipes/1094665/cheesy-broccoli-pasta-bake

I messed around quite a bit with the recipe, making it with the white sauce I usually make and adding some sweetcorn because I didn't think just the broccoli was enough veg. There's nothing much else to say about it really, it's a standard pasta bake. It can be rather bland if the sauce isn't tasty enough, so really make sure there's plenty of garlic, mustard and herbs in there. I even chucked in some old parmesan I had.

I put in the broccoli raw and it cooked just about enough but still a bit crunchy. I like it like that, but if you don't then boil it first. I also added herby breadcrumbs under the cheese topping.

It was ok, but I prefer making my pasta bakes with tomato based sauces.

Spring soup

This is a big, chunky broth that I put together to celebrate the fact that spring was coming! I overestimated the size of my pan though and ended up leaving out some of the ingredients, including some extra stock which would have been useful as I kept it overnight. Make sure you use good quality stock, as the vegetables by themselves aren’t especially tasty. I used Knorr’s premade vegetable stock.

Spring Soup

Serves a generous 4

Time to make close to an hour with inefficient time keeping and inexperienced chopping!

1.5 litres of good vegetable stock

1 crown of broccoli

4 plum tomatoes

100g green beans (French beans)

1 large courgette

Bunch of spring onions

3 measures of garlic (cloves, sliced, or tsps. of Bart’s)

1 bulb of fennel

Few springs of thyme

75g pasta for soup or broken spaghetti

Seasoning

Optional: a dollop of pesto or cream cheese or parmesan (or all 3?) for on top.

Optional: bread to serve with

* Prepare the veg – separate the broccoli into small florets. Slice the courgette thin, long slices. Chop the green beans in half and deseed the tomatoes and slice thinly. Finely slice the fennel and the onions. Heat some oil in a large saucepan.

* Fry the fennel, garlic and spring onions on a medium heat for around 15 minutes, making sure they don’t brown too much.

* Add the rest of the veg, the herbs, the pasta and the stock and seasoning then bring to the boil. Cover, then simmer for 10 minutes.

Serve hot with dollops of pesto (or whatever your prefer) and some good bread.