The shorts have been swapped for jeans, the tee-shirts and flip-flops have been long packed away and the memories of running in the light evenings with the sun shining have been filled with dark rain soaked evening runs.
So summer has gone and the long nights are drawing in but before we replace our light evening meals with hot stodgy food lets have one more go at extending summer with this simple Pesto & Potato Salad.
When I had the idea of starting my blog back in April I planned to write 1 post a week, so by my calculation I worked out that I would have got to 50 posts somewhere in March 2015.
I’d given myself a target of one post a week not because I don’t have the recipes (I have 1000’s in a drawer waiting to be cooked) or the fact that I don’t get time to cook (I cook everyday. If I don’t cook at work I’m always cooking at home) but for the simple reason I just didn’t know what I was doing.
Along the way I’ve learnt a
little lot (At the begin I knew nothing so I’m in a better place) so post 51 is a look back at my favourites from the first 50 posts.
Halloween will soon be upon us there will be an abundance of different types of pumpkins and squash’s available to buy from your local farmers market, greengrocers and supermarket.
So if your panning on carving a pumpkin or want a way to use up the squash’s in your fridge try this amazingly simple soup packed full of Thai spices with hints of ginger, chilli & coriander.
Question: What do Homer Simpson, American Police and 95% of the rest of the population have in common?
Answer: They love doughnuts or in the case of Homer Simpson its “Mmm doughnuts“.
Salads don’t have to be boring and this recipe is no exception.
The Americans has their classic Cobb salad, Us Brits have the Waldof salad and the Mexicans have the Black Bean & Corn salad.
I know the summer is a distance memory of sunny days, beers in the garden and BBQ’s but salads aren’t just for the summer. If you move away from limp leaves, cucumber & tomatoes salads can be enjoyed 365 days a year and one of my favourite salads to eat is the Mexican Black Bean & Corn Salad.
This super quick and easy salad takes almost no time at all to make and can eaten on its own, with chicken or as a side dish with a Mexican meal.
2 Tins black beans
2 Large red Onion
2 Corn on the cob
2 Red Pepper
1 Red Chilli
3 Lime – Juiced & zested
20ml Olive oil
2 Garlic cloves – Chopped
Open the tin of black beans and rinse. Place in to a large mixing bowl. Peel and dice the red onion and place in the large bowl with the black beans. Dice your red pepper& red chilli and add to the bowl. Remove the corn by running your knife down the corn on the cob. Chop your coriander and add with the other ingredients. In a separate bowl make your dressing add the oil, lime juice, lime zest, salt, pepper & chopped garlic. Pour your dressing over the salad and store in the fridge until needed. Just before you serve halve your avocado, peel and dice and add to your salad.