I’m so excited about our new “Katie is cooking…” series. I’m not a professional cook or anything, but I really enjoy testing out new recipes so am delighted to be sharing my experiences, both good and bad! And what’s more, I’ll be honing in on my photography skills at the same time which leave a lot to be desired, but I’ll get better I promise!

So to kick off the series, I thought I’d start with one of my fave recipes – stuffed pointy peppers. They’re super easy to make and so delicious – perfect for serving as a starter at dinner parties or if you simply want to whip up a quick meal. This is one of those recipes that will go down a treat with everyone.

Before

You could really be adventurous and stuff the peppers with anything you want, pancetta, mushrooms, mince or even pineapple pieces, but I tend to stick to the basics. I also use bacon bits (instead of actual meat) so they can also be enjoyed by vegetarians.

After

Cooking instructions:
1. Slit open the pointy peppers and remove the seeds.
2. Top with bacon bits and mozzarella or any other cheese of your liking.
3. Roast in the oven for about 15-20 minutes till the skins of the peppers have turned soft and the cheese has melted.

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Salad isn’t one of my most favourite foods but this compressed berry salad looks delicious!  With tasty food like this, we’ll all be eating healthily in no time!

For the Salad:
8 Cups Fresh Salad Mix
1 Pint Blackberries
2 Cups Fresh Strawberries
2 Cups Summer Berry Salad Dressing
1 Ripe Reed Avocado

For the Dressing
¼ Cup Strawberries
2 Cups Pine Nuts
¼ Cup Lemon Juice
½ Cup Young Thai Coconut Water
2 Tbsp Agave Nectar
1 Tsp Himalayan Salt

Method:

1. Thinly slice all strawberries. Toss salad, blackberries (save a few for garnish), avocado and dressing.

2. Using a mold with removable top begin with the mold inverted and layer thinly sliced strawberries, then salad mixture about halfway and again a layer of strawberries.

3. Finish by firmly filling in the second half of the mold with salad and compress firmly.

4. Invert mold and gently release salad

5. Garnish with fresh blackberries and a dollop of dressing.

Recipe via Greenchef

Posted by Emily

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As the nights draw in and the temperature drops, I like nothing more than to snuggle up on the sofa under a throw and watch a good movie.  But sometimes nibbling popcorn just isn’t enough!  If you fancy something a little different and want to wow your friends with your culinary delights, why not take inspiration from some of the ideas, below?

via Japics Photographics

Via BBC Good Food

Photographer: Andrew Young. Stylist: Sarah O’Brien

Via Flavour Gateway Catering

Posted by Emily

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I’ve been detoxing now for three days, drinking only blended fruit and vegetables.  As an avid lover of all things sweet, this has been no easy task!  But I am beginning to feel more energetic and alert.

I’ve found that I really like beetroot.  Apart from its health benefits (beetroot can help lower cholesterol and blood pressure, is good for the liver and can even help prevent cancer), it adds colour and sweetness to the smoothie.

Now I’m not suggesting we all resort to a liquid diet but I do recommend you try this yummy beetroot starter, above!  A nice change from the norm and healthy too.

Click here for the recipe

Via The Good Food Channel

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I don’t know about you but when I am on a diet I seem to think about food more and ultimately eat more!  I always want to be nibbling something.  Rather than start on the biscuits, opt for something a little more healthy and satisfying such as these yummy dips, below.  Brilliant for parties, too!

Potato skins
Takes 5 min to make + 1 hr 30 min cooking

Preheat the oven to 200 deg., gas 6.
Prick 6 large baking potatoes with a fork and rub with olive oil.
Place directly on the oven shelf and bake for 45 min, until slightly soft. Leave to cool for 15 min.
Cut each potato in half lengthways and then cut in half again. Scoop out the flesh leaving a layer of potato at least 1cm (½in) thick.
Brush lightly with olive oil, season with salt and pepper and bake, skin side down, on a roasting dish, for 30 min, until crisp. Turn over after 15 min. Serve with the dips.

Chunky Mexican guacamole dip
Takes 5 min to make

Halve 1 large avocado, remove the stone and scoop out the flesh.
Mash with 1 crushed garlic clove, the juice of ½ lime, 1tbsp olive oil, ½ red chilli, deseeded and diced
Add 2 finely sliced spring onions, a handful of torn coriander leaves and a little salt.

Soured cream & chive dip
Takes 5 min to make

Combine 1 crushed garlic clove, 1tbsp snipped chives and a large pinch of cayenne pepper with a 142ml tub soured cream.  Season with salt.

Hot tomato & red onion salsa
Takes 5 min to make

De-seed and finely chop 2 medium tomatoes and ½ red chilli.
Combine with ¼ red onion, finely chopped.
Stir in 1tbsp olive oil and a good pinch of salt.

recipes via Ideal Home magazine

posted by Emily

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