Honey Glazed Tofu
I feel like I have been on a mission to make tofu taste good for almost as long as I have been a vegetarian. Why does tofu have such a bad reputation? I think like many other vegetarian or vegan menu items, it is thrown …
Month: January 2014
Chocolate Coconut Granola
For someone who loves food and relishes in cooking all meals painstakingly from scratch, my weekday breakfasts are often a very low key affair. I often just throw some dry oats in a bowl with yoghurt and whatever fruit, nuts and seeds I have to …
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Penne with Butternut Squash and Feta
Every Christmas Kirk and I give Nigella Lawson’s Marinated Christmas Feta to our closest friends (original recipe in this book). This year, I was a little over enthusiastic with the feta purchasing, and after we had made all of our gifts, we were still left with a staggering quantity of feta to consume ourselves.
I set about experimenting with a few different recipes, and I came up with this gem. If you didn’t know before, butternut squash and feta combine beautifully, and when tossed with spinach, olives and nutty wholewheat pasta you get something truly magical that is at once sweet, salty, earthy and fresh.
Penne with Butternut Squash and Feta
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Simple pasta dish with butternut squash, spinach, feta and olives.
Author: Emma
Recipe type: Main
Serves: 4
Ingredients
- 2 tbsp olive oil
- 1 small butternut squash (2lbs-ish),
- 1.5 tsp dried mint
- 1.5 tsp chili flakes
- 1 tbsp dried oregano
- 2 cups baby spinach
- 1 cup feta, cubed
- ½ cup kalamata olives
- ½ lb wholegrain penne pasta (or another pasta of your choosing)
- Salt and Pepper to taste
Method
- Preheat oven to 200C/400F
- Peel and deseed the squash, cut into 1 inch bite size chunks
- Toss squash chunks with olive oil, mint, chili flakes and oregano in a baking dish
- Roast squash until tender, about 25 minutes, then remove from oven
- While the squash is roasting, cook pasta according to package instructions, drain and set aside.
- Add the spinach to the baking dish immediately, and with a wooden spoon toss (with gusto!) until the spinach starts to wilt
- Add olives and feta, and toss for another minute
- Add the pasta to the dish and mix until everything is evenly combined, if the mixture looks a little dry add another glug of olive oil
- Add salt and pepper to taste (although, I think the feta and olives give enough salty flavour), and serve into warmed bowls
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Quinoa Porridge with Strawberry Chia Compote
When I was a little, my Dad used to make me rice pudding with a jammy swirl dolloped in the middle. Divine. When I initially came up with this recipe, my intention was to recreate the jam be-dolloped pudding, and just make it a little …
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Wholegrain Chocolate Chip Oatmeal Cookies
I was hoping to post a few more recipes over the weekend, my calendar was finally free after endless social engagements over the holiday season. However, mother nature had other plans and I found myself bedridden with the flu. Fortunately I was feeling much better …
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Peachy Coconut Water
Happy New Year everybody! What are your plans for 2014? I am still a little vague on my resolutions, but I am hoping to read more books, beat my half marathon time (I’m planning on 5 this year!), and to nurture my new favorite project: Emma’s Little Kitchen.
I don’t know about you, but I was quite excited to get back into my normal routine this morning. The last two weeks have been wonderful, but I need a little break from the wine, the cheese and the rich desserts. Sleep, exercise and vitamin C are in order!
Enter this delightful concoction, guaranteed to put the goodness back in! Simply take coconut water, frozen peaches and a little honey or agave to sweeten, and voila! Health and vitality magically restored. I love to drink this through the colder months for a little immune system boost, but it is also fantastically refreshing in the hot months. In fact, the first time I made this was after a sweaty July run. Perfection.
Wishing you a very happy 2014! Cheers!
Peachy Coconut Water
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A refreshing boost to the immune system, coconut water blended with peaches and a dash of honey.
Author: Emma
Serves: 2
Ingredients
- 1 cup unsweetened coconut water
- ½ cup frozen peach slices
- 1.5 tbsp honey (or honey to taste!)
Method
- Simply add the ingredients to the blender, and blend.
- Drink up immediately!
