A while ago, I was asked to do some breakfast canapés. It’s an interesting concept, because canapés are usually little delicate evening bites. And breakfast is…well…bacon and eggs.…
Mima’s Greek-ish Butter Beans
It’s been a while since I last did a post (largely due to a chutney disaster which wrote off my two saucepans, but also due to an expedition to the dreicht north, and then my birthday and then an insect infestation)….
Broad bean salad
If, like me, you like to try and eat your greens, but often find salad leaves going bad in the fridge, then this is actually quite a good idea – you can keep the beans in the freezer and dip in and out of the bag when you fancy – greens on tap.
For this salad, all you have to do is blanche the beans, tip them on a plate and tear some fresh mint over them. Finally, crumble feta on top, and drizzle 1/3 lemon juice, 2/3 olive oil to finish.
Delicious and satisfyingly healthy.
I ♥ beetroot. PART 1 – Beetroot Salad
Food prices have been soaring lately. I’m beginning to feel old, reminiscing about when you could buy a pack of butter for less than £1.
Last week, Good Housekeeping asked their readers what they did to make the weekly shop go further. As people began to send in complex details of their weekly menu plans or egg-based budget diets, I realised that my budget shopping really is as simple as legging it straight for the discount section in the local Tesco’s.
I discovered that this week, you can buy three packs of organic beetroot for the price of two – that’s 750g of feel-good, low-fat beetroots for a mere £2 (less than two packs of butter…and considerably healthier!)
Three for the price of two - BARGAIN!
I gave myself the challenge of having a beetroot-only day…if not for their cheapness, for the fact that each beetroot contains roughly 30 calories.
Only, I soon realised that a beetroot day wasn’t a challenge at all…beetroots work in so many different guises and I can report that the vegetable that was a childhood nemesis is now a real friend.
For lunch I went for a beetroot-based salad:
Ingredients
2 beetroots
Handful of broad beans
A few heads of broccoli
Crumbly feta cheese – as much or as little as you fancy
Start off by bringing a pan of water to the boil.
Put in the broccoli first. If you’re using frozen broad beans then add them after about 30 seconds and then boil the two vegetables together for 3 minutes. If you’re using fresh broad beans, then pop them in right at the end.
While the greens are boiling, cut up the beetroot into chunks.
Drain the broccoli and beans, then add the beetroot and crumble the feta on top. Enjoy!
Done!
Hello – I'm Rachel Walker – food writer and cook. I live in East London with my very tolerant husband, who is often alarmed to find pig trotters or brining lamb tongues floating in the fridge. 
