Avocado and Marmite on toast (a homage to the black stuff)

Ok, so I can't call this cooking, it is more of an amalgamation of a handful of ingredients (well, isn't all cooking, really?). If you have never tried avocado and Marmite together, DO IT NOW! Alright, so Marmite has the whole love/hate thing going on, therefore it may not be to everyone's taste. But if you are a lover as I am, then the creamy taste of avocado compliments the umami (savory), salty taste of Marmite incredibly well.

I read a while ago about a professor coming up with the theory that if we send Marmite to the Middle East, it could bring peace to the Arab-Israeli conflict due to the high zinc content it possesses. You can find the article HERE. It was also on the BBC show QI if you prefer Stephen Fry to charm you with the story (as I unequivocally do).

Whilst on my hunt for Marmite trivia, I also stumbled across THIS very interesting article. After the March 2012 earthquake in Christchurch NZ, one of the cooling towers in the only Marmite factory in New Zealand got damaged, forcing the factory to close. This in turn caused a shortage in Marmite, causing panic buying, with the media sparking the term 'MARMAGEDDON'. They offered advice such as only rationing your Marmite usage to once a day, and only using it on toast so it spreads thinner and ultimately lasts longer. Oh Marmite, what a life it would be without you.

Anyway... try this recipe, it's yummy!

Avocado and Marmite on toast

Serves 1 
2 x good quality wholemeal/ multi seeded bread
Butter (or dairy free alternative)
Marmite (to taste)
1/2 ripe avocado
Freshly ground black pepper
Fresh basil leaves, torn
Spinach
Cherry tomatoes

1. Toast the bread 
2. Once toasted, butter one side of the toast and spread the Marmite to you taste. Due to the creaminess of the avocado, you can definitely apply a little more Marmite than usual, as the avocado neutrilises the strong flavour of the Marmite.
3. Split the avocado into half, and mash it up to make a kind of spread.
4. Spread the avocado onto the toast.
5. Sprinkle freshly ground black pepper on top and scatter the basil leaves on top.
6. Wash the spinach and quarter the cherry tomatoes, and add as a side salad.

Spinach Pesto pasta

I made this to carb load the night before my triathlon (yes I have now completed my first triathlon and am very smug, I came 8th). It was perfect because it had wholemeal carbohydrates for energy, protein from the nuts, iron from the spinach and olive oil for the heart. My pesto is vegan as I don't add cheese, but you can add some if you like.

This meal was a favorite in my student house as it is cheap. To make it cheaper I often use walnuts, sunflower seeds or mixed nuts instead of pine nuts.

Sorry about the picture, again I forgot to take a picture of the actual meal so this is a photo of the leftovers. The main meal also included a huge avocado salad and rye and spelt bread, mmm.

Spinach Pesto Pasta

Serves 3
180g Wholemeal pasta
2 large handfuls fresh spinach (or 4-5 blocks frozen spinach, thawed)
Handful fresh basil (optional, this meal did not include this)
Handful pine nuts (or other nuts or seeds)
1 clove garlic
Olive oil
Nutritional Yeast*/ Cheese (optional, I didn't use any but you can add some if you wish)
Salt and pepper

1.  Place the wholemeal pasta in boiling salted water, cover and leave to cook according to packet instructions. Once cooked, drain.
2. In a dry pan over a high heat, add the pine nuts (or alternative) and toast until they have taken on a golden colour. 
3. Also add the garlic (skin still on) to the pan to cook a little to take away the strength of raw garlic. Once the garlic looks browned, crush and finely chop.
4. In a blender or food processor, add the spinach, basil (if adding), toasted pine nuts, garlic, nutritional yeast/cheese (if using), salt and pepper. 
5. Add about 1tbsp olive oil and begin to process. Slowly keep on adding olive oil until the ingredients have mixed and it has formed a paste. 
6. Check seasonings, add to the cooked pasta and serve with a big salad and good bread.

*Nutritional yeast has a nutty savory flavour, similar to cheese. You can get it from most good health food stores. It is great in pesto, mashed potato, anything that needs that savory taste that cheese can bring.

Butterbean and beetroot bulgur wheat salad

I love beetroot, but I don't cook with it enough. I really want to make beetroot brownies sometime, I love the idea of earthy red beetroot with dark gooey chocolate, mmmm. Look out for this recipe, I might make some for my birthday to take into work. They already think I'm a little mad, so it probably won't help my reputation, but as Hugh says in the recipe link above, if carrot cake works so well, why not beetroot brownies?

This is a slightly healthier beetroot recipe. VERY quick and easy with few ingredients, and excellent the next day once the flavours have infused to take into work. If you don't have bulgur wheat then you could use quinoa or couscous, or even rice. It is very adaptable.

I made this recipe a little while ago so I'm not 100% sure I have included all the ingredients. As with all my recipes, experiment with flavors and see what works for you.

Butterbean and beetroot bulgur wheat salad

Serves 2
1 cooked beetroot, chopped (I buy the vacuum packed beetroot, NOT in vinegar)
Half a 400g can butterbeans, drained and rinsed
1 large tomato, chopped
3 blocks of thawed frozen spinach, or 2 handfuls fresh spinach, chopped
2 tbsp olive oil
Lemon juice from 1 lemon
1 tbsp balsamic vinegar
100g bulgar wheat
1 good quality vegetable stock cube (I use Kallo organic)
Salt and lots of freshly ground black pepper
Handful sunflower seeds 

1. In a saucepan on a low heat, add the bulgar wheat and stock cube, cover with about double the amount of boiling water and let simmer.  
2.  Chop the beetroot, tomatoes and spinach, and drain and rinse the butterbeans
3. Mix the olive oil, balsamic vinegar and lemon juice together, add a little salt and lots of black pepper
4. Once the bulgar wheat is cooked (the water should have completely evaporated by the time the bulgar wheat is ready, about 4-5 minutes), place in a bowl and let cool
5. Meanwhile, toast some sunflower seeds in a dry panover a medium heat until they begin to take colour, about 3-4 minutes
6. Combine all the ingredients, add the dressing, toss, check seasoning and serve with the toasted sunflower seeds sprinkled on top

Spicy carrot, parsnip and lentil soup

This is a really hearty warming soup, excellent for chilly weather. Really cheap and easy to make. The carrot and parsnips give it a really sweet earthy taste, while the lentils add protein, texture and thickness to ensure a well balanced, filling lunch.

Spicy carrot, parsnip and lentil soup

Serves 2-3
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed and chopped
4 medium carrots, peeled and chopped into chunks
3 parsnips, peeled and chopped into chunks
50g lentils
Good quality vegetable stock
1 inch piece creamed coconut (or 1/3 tin coconut milk)
1 tsp hot chilli flakes (or to taste)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
Salt and freshly ground black pepper
Sprinkle paprika

1. Heat the olive oil in a medium heavy bottom saucepan over a medium heat and add the onion. Cook for 5 minutes, or until the onion begins to turn translucent. Add the garlic, stir and cook for another 5 minutes. 
2. Throw in the cumin, coriander, turmeric and chilli, and cook with the onions and garlic for another 5 minutes, stirring, until the spices begin to give off an aroma.
3. Add the carrots, parsnips and lentils, and add enough stock to cover the vegetable by double. Reserve more stock, as the lentils will soak up a lot of water and thicken the soup. You can always add more stock/ water throughout the cooking process.
4. Add the creamed coconut/ coconut milk, cover and cook for 45 minutes to an hour, stirring occasionally and adding more water/stock if it is getting too thick.
5. Blitz the soup with a hand blender (or a food processor in batches) to make a smooth soup. Check the seasoning, and serve with a sprinkle of paprika and black pepper. Great with chunky bread.

Cream of mushroom and spinach soup

I promise will start posting more adventurous recipes other than soup, but it is cold outside and soups are a healthy, cheap way of filling up. One of my new year's resolutions is to make my lunch for work every day, so I am cooking lots of soups to keep up my resolution. Sandwiches just don't cut it in the winter.

Now, my other half has a love/hate relationship with mushrooms so this recipe won't go down too well with him, but I am a fan of the funghi. There is nothing better than a good mushroom soup when you're feeling a little under the weather. I also try to get as many iron-rich leafy greens into my diet as possible, and this recipe is no exception. This soup is a pale greenish colour, which I think is much more interesting than the boring beige of most mushroom soups.

Cream of mushroom and spinach soup

Olive oil
2 large onions, chopped
2-3 cloves garlic, diced
1 litre vegetable stock
Pepper
15-20 mushrooms, chopped (I use button and chestnut but any mushroom is lovely)
Handful fresh baby spinach
Fresh Alpro Soya cream (or dairy cream)

Handful freshly chopped chives, plus extra to serve

1. Heat the olive oil on a medium heat in a heavy based pot and throw in the chopped onions. Stir until onions are beginning to turn see-through, about 5 minutes, then throw in the garlic. Turn down the heat and stir occasionally for about 15 minutes or until the onions have begun to slightly brown.
2. Add the mushrooms and stir occasionally until they begin to release water take on colour, about 5 minutes. Add the stock, a good pinch of pepper and cream and heat through, but do not boil.
3. Add chopped chives and fresh spinach at the last second, blitz with a hand blender/food processor and check seasoning. If the soup is too thick, add more stock.
4. Ladle into bowls and dress with chopped chives.

Avocado, apple chilli jam and salad pitta pockets

I'm a big fan of avocado. It is so creamy and delicious. When I am feeling lazy I like to make this for a quick dinner with a nice big side salad. It is great for packed lunches too.

My friend Rachael's mum made the apple chilli jam and it goes wonderfully in this recipe. I will have to see if I can get the recipe, but it may be a Bloomer family secret... Another friend Lucy B inspired me to put chilli with avocado, and my god does it work. To be honest, my friends are my main inspiration, I love you guys :)

Avocado, apple chilli jam and salad pitta pockets

Serves 2 

2 wholemeal pitta breads

Extra virgin olive oil

1 medium ripe avocado

sunflower seeds, lightly toasted in a dry pan

Apple chilli jam

Lemon juice

Paprika

Salad leaves (I like spinach but use whatever you like)

Cucumber

Tomato

Salt and freshly ground black pepper

1. Toast the pitta bread until warm and cut open the pocket on one side. Sprinkle a little olive oil into the open pocket.Spread on a good portion of apple chilli jam.
2.  Slice open the avocado by cutting all around from end to end. Twist the avocado, pull apart and take out the stone. Using a spoon, spoon out the flesh of each side of the avocado and place into a bowl.
3. Squirt with a little lemon juice and a sprinkle of paprika and mash, seasoning to taste.
4. Wash the salad, tomato and cucumber and cut up.
5. Add the avocado in to the pittas and sprinkle on the sunflower seeds. Place the salad onto the top of the filling and serve.
   
   Variations: Use lime juice instead of lemon, salsa instead of chilli jam and fresh coriander for a more Mexican style sandwich. Good with tortilla chips.

Beetroot, cumin and walnut soup

 I have been threatening to do it for a little while, but I have finally started a food blog.

My reasoning of starting this blog is because I love to cook. I find it relaxing almost to the point of therapeutic. It is also excellent payment when a kindly soul does you a favour or offers a place to rest your weary head. And I love the satisfaction of cooking a good meal and enjoying it with friends. I also started this because I think I was starting to drive my friends crazy with a constant stream of Facebook updates about how amazing my dinner was...

If you know me then you might be aware of my massive collection of recipe books. This is all for show however, as I'm not one to follow recipes. Don't get me wrong, I love reading them, as I speak I have two cookbooks in bed with me now (hello, Hugh Fernley-Whittingstall) but I just can't stick to a recipe. I'm what you may call an intuitive cook (or more accurately, throw-it-in-and-hope-for-the-best cook), but more often than not it works.

I am vegetarian so expect practically everything to be so. I also don't have much dairy so some recipes may use soya milk but you can obviously substitute this for normal milk, or whichever alternative you wish.

A few days ago I made a lovely beetroot, cumin and walnut soup. I love soup. It is so warming and nutritious, and after the Christmas binge some virtuous eating will never go amiss. Fresh beetroot is great at this time of year, although I had some pre-cooked beetroot in the cupboard so that is what I used.

This was an adaptation from a salad recipe from Hugh Fernley-Whittingtall's new book 'River Cottage Veg' (I mentioned him above, no I definitely would NOT want the real thing in my bed)... I thought the ingredients sounded earthy and warming, which was very close to the truth after trying it.

Beetroot, Cumin and Walnut soup

1 large onion, chopped finely
Olive oil
Vegetable stock
4 cooked beetroots, chopped (NOT in vinegar)
1tsp whole cumin seeds
Handful walnut pieces
1-2 garlic cloves
Soya milk (or alternative)
Salt and freshly ground black pepper

1. Heat the olive oil and gently fry the onion and garlic for 10-15 minutes, or until they turn translucent (this is boring but makes a huge difference to the taste)
2. Heat a dry frying pan and toast the cumin seeds and walnut pieces until they begin to brown and start giving off an aroma. Once they have browned put them to the side.
3. Add the beetroot to the onion mixture and stir, browning the beetroot slightly to give a deeper flavour
4. Add the cumin and walnuts to the pan and mix
5. Add enough stock to cover the mixture and leave to cook for 5 minutes
6. Blend the soup (I use a hand blender). It should be quite a thick consistency.
7. Slowly add the milk to achieve the consistency you wish. This should lighten the soup and give it a wonderful red/purple colour.
8. Heat the soup back up, and serve with crusty bread