Archive | Lunch or Dinner

Date night in: paper and pen games

By Rasa Pelham on February 8, 2019 in Budget £, Date night in, Let's Celebrate!, Lunch or Dinner, Paper Crafts

Me and Joni have not gone out for ages. When you got kids it’s just not easy. Everyone who have young kids I am sure can relate how difficult it is to find a babysitter! And when you do find a babysitter this once in the while outgoing can cost you at least £40. Am I right or am I wrong?

Recently Joni had an idea to have date nights in. And that changed the dating game completely! We set to have the date night in every Friday and we reduced the amount of tasks we need to do that day so we are free. This gives me something to look forward every week! Since the Valentines day is coming up I though I will share how we do these night ins ;-).

Me and Joni take turns who organises the date. If any money spend we budget into our own budgets. This time it was my turn therefore I could share the preview with you. I picked games theme and this is often what we like to do on our dates. We (I mean me) get a bit competitive sometimes!Since I decided to do paper and pen games this time round I used craft brown paper for the table layout. To be honest I don’t even have that many dining table setup props! This is why I mostly used what I already have. Kitchen towels instead of napkins for instance was one of those replacements when I did not want to buy something I may not use again.

First I rolled brown craft paper out on the table and drew what is needed using permanent oil pen. I am sure you can use any other pen you like. I was tempted to use metallic pens and I used black marker pens before. I used plates and cutlery to trace out the table layout. I wrote out the menu here as well.I decided to play battleships for the night. So I did make a grid so we did not need to do that on the date. Next I arranged some items related to games such as dices, pens and books (for protecting the battleships). Candles and some leafy twigs were not related but pretty and I could not help myself.The date night was a complete success. Joni was very very surprised! I did not want to spend too much time in the kitchen so I used the take away to order some of the food. I made the dessert and rice myself. So I only spend £20 (half of the price to compare how much we would have spend if we went out). And do you know who won the battleships this time? It’s Joni. I may not want to play this game again ( ha ha).Happy Valentines day everyone and don’t forget the dates does not have to be spend with you husband or boyfriend. I am sure your BFF would appreciate this kind of date too ;-).

Rasa xoxo

Pinterest challenge: parsley cheese crackers

By Rasa Pelham on January 30, 2019 in For little ones :), Lunch or Dinner, Recipes, Savoury Delights

First of all I would like to inform you that I won’t be doing any “Pinterest challenge” posts anymore (Booo! I know!). I feel like I have been doing this for ages (4 and half years to be more specific) and I felt these lack of creativity on my part. Yes, I have learned a lot, I have made my own alterations on some of the recipes, I tried many recipes that just have been sitting there on my boards and I use some of these recipes again and again… BUT I feel it’s time to move on! I realised I need to start creating more of my own recipes as well (which I have been doing already).

Now coming back to my final “Pinterest challenge” post. I have been doing a lot of cupboard clearing lately. This included me going through my cupboards and using up all these leftover flours and grains etc. Although these crackers does not call for any special flour, I baked them anyways as these make good lunch box fillers (Lukas calls them lunch box stars) and they make as a tasty snack on the go too! I tweaked the recipe a little bit to add some parsley. I feel better when this adds some green into the kids lunch boxes, even though I am not too sure how many nutrients from the parsley survive the process. Either way at least the parsley give some work out for the taste buds ;-). PARSLEY CHEESE CRACKERS adopted from Winter Monroe

200g flour
1/2 tsp garlic powder
85g butter
200g cheese, finely grated
1 egg
handful parsley + 2tbsp water, whizzed to a paste

1. Add the garlic powder into the flour and mix to combine. Rub the butter into the flour mix with your fingertips until the mixture looks like moist breadcrumbs.

2. Add the rest of the ingredients and mix well to combine.3. Roll the pastry out, 7mm thick. Using a cookie cutter cut out the shapes and place them on ready lined baking tin or tray. This part is fun to do with kids! 4. Bake the crackers in 180C preheated oven for 10-15min. Enjoy!

Rasa xoxo

Gluten free pizza topped with fresh ingredients (two ways)

By Rasa Pelham on August 13, 2018 in Gluten Free, Healthy, Lunch or Dinner, My Daily Bread, Recipes, Savoury Delights, Summery

So we started a new diet for Tomas this month. We (which is really me) decided that his eczema may be caused by gluten intolerance. Like with any other diets we tried this includes a long 6 weeks trial where we change our menu to avoid the ingredient in question. I found gluten is not that difficult to avoid. Unlike dairy gluten mostly can be found in carbs. So essentially I thought I need to start baking my own bread, but then I was putting that off as bread baking involves quite a lengthy process…. however without gluten it is not so lengthy. The trouble with gluten free bread is that is difficult to bake a nice bread, but it does not take that much time to make it since we don’t need to kneed the dough to get the gluten to stretch. So all and all no gluten means hello quick bread!

I have been recently inspired by fresh tomato toast recipes from Half Baked Harvest blog. Fresh tomatoes in summer are just amazing! I don’t have such a big harvest of tomatoes (yet) this year, but I thought it would be lovely to make fresh tomato pizza anyways. I made pizza with cucumber as well (I have started getting them in my green house too!!).GLUTEN FREE PIZZA TOPPED WITH FRESH INGREDIENTS

Makes two pizzas

(for the base)

600g gluten free flour mix (mine consisted of rice, tapioca and potato starch)
25g xanthan gum
1 tsp garlic salt
2tsp brown sugar
3 tsp baking powder
10g quick acting dry yeast
350ml warm water

(for the fresh tomato pizza)

125g mozzarella cheese, torn into pieces
100g cheddar cheese, grated
1 clove garlic, smashed
ground pepper
1 tbsp olive oil
3-5 tomatoes, sliced
basil

(for the potato and cucumber pizza)

125g mozzarella cheese, torn into pieces
1 potato, pealed and thinly sliced (I used a grater)
salt and pepper to taste
1tbsp olive oil
chives, finelly chopped
1-3 cucumbers, sliced

1. Mix together the flour, xanthan gum, garlic salt, sugar, baking powder and yeast in a large bowl. Make a well in the middle. Pour the water into the well and mix everything to form two balls. Roll out the dough onto the baking sheet until it is 5mm thick. 2. To make the cheese and fresh tomato pizza sprinkle the garlic, mozzarella and cheddar cheese over the base. Season it and drizzle some olive oil on top. Bake the pizza in the preheated 200C oven for 20-30min. Once baked top the pizza with sliced tomato and fresh basil. 3. For the potato and cucumber pizza sprinkle the base with mozzarella, potato and chives. Heavily season it (potato requires more salt) and drizzle some olive oil on top. Bake the pizza in the preheated 200C oven for 20-30min. 4. Once baked, top the pizza with cucumber and more chives (and maybe salt if needed). Enjoy!

Rasa xoxo

Salad in a crepe

By Rasa Pelham on July 11, 2018 in Break-the-fast, Gluten Free, Healthy, Lunch or Dinner, Recipes, Summery, Travel

My love for crepes have reached the next level while in France. I knew crepes can be savoury and sweet but it never crossed my mind that crepes can be served with salad inside it. Woaaaah!!! Sunny times like these require a lot of salad eating I think! I also decided to brave up this time and make crepes 100% buckwheat (we all know pancakes without gluten are just too complicated). But after many failures you eventually get it, buckwheat pancakes need a lot of practice and patience. If you are not up for challenge, regular crepes/pancakes taste just fine ;-).NICOISE SALAD IN A CREPE

(for the crepe)

200g buckwheat flour
pinch of salt
about 500ml water
knob of butter for frying

(for the salad)

3-4 potatoes, pealed and thinly sliced
sunflower oil
200g canned tuna in brine
20 green olives, halved
1 cucumber, thinly sliced
1 handful of lettuce, chopped
1 handful cherry tomatoes, quartered
3 eggs, quatered
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 tsp dijon mustard (we did not use it here, but I think it would taste good)
1 clove of garlic, crushed to paste
juice of 1/2 lemon
1 tbsp brown sugar
salt and pepper
chives, finelly chopped

1. First prep the crepe batter by combining all the ingredients. Start with dry ingredients and then gradually add water into it till the batter reach double cream consistently (be careful not to overmix). Refrigerate for an hour or overnight.

2. Boil the eggs.

3. Fry the potatoes in the frying pan with the generous amount of oil.4. Make the salad. Arrange prepped ingredients ready for serving. Sprinkle with chives and seasoning.5. To make vinaigrette combine vinegar, olive oil, dijon mustard, garlic paste, lemon juice and sugar in the jug. Add salt and pepper to taste. 6. Melt the butter in well heated frying pan. Pour one spoonful of crepe batter and immediately start swirling round the pan to get nice even layer. Loosen around the edge with a spatula once the top “dries up”, then turn the crepe and cook for further 1 minute. As you can see its not easy as with lack of gluten these crepes are flaky and therefore easily collapse when flipping. However I am sure lovely crepes can be achieved once you have a bit of practice.7. To serve arrange Nicoise salad on the crepe and scatter more chives on the top.Bon Apetitte

Rasa xoxo

Savoury pesto crepes (cheese filling is the best!!!)

By Rasa Pelham on April 27, 2018 in Break-the-fast, For little ones :), Lunch or Dinner, Recipes, Savoury Delights

Truth to be told I recently started to dislike mealtimes with my kiddies. Lukas has reached such a fussy age that I can’t predict if the food I make will meet his standards. Can anyone relate to this? And guess what, it’s not a gourmet food he is after. It’s pasta and pancakes that makes him really happy. Ok, we recently found out that he also likes curry, but I shall keep this story for another post. Ok? For now lets talk pancakes… hmmm

I came up with pesto crepes on one of those days when I wanted to keep lunch time casual. You see, sometimes Tomas goes for a nap in the middle of the day, which is why I started using this time to sort the meals out. I prep the dinner (often in slow cooker) and then me and Lukas casually lunch in the kitchen. I sit Lukas up on the counter while I fry some pancakes for him. I find this totally relaxing as I love nibbling on pancakes myself (with a cup of coffee on the side of course). This week I added pesto into the crepe batter which was a game changer. I started imagining how I could add different herbs next time as well because it is so easy to make your own pesto using different kinds of bases (it can even be spinach!!). And most of all Lukas liked these “pancakes” equally as the plain ones. I made these savoury and filled it with cheese and tomato which was even better.

PESTO CREPES

200g flour
2 eggs
pinch of sugar
pinch of salt
1 tbsp butter, melted (+ more for frying)
about 350ml water or milk
4-6 tbsp pesto (doesn’t have to be basil pesto)

1. Place the flour into the bowl together with eggs, sugar, salt and butter. Whisk everything together into a dry mass. While whisking begin pouring the water gradually into the flour mass (not all in one go because you might not need it all). You are aiming for a batter consistency that easily drips down the whisk when held up but still leaves temporary traces when whisked. 2. Add pesto and mix again to combine. 3. You will need to fry pancakes in a well heated pan with a little butter. Pour one spoonful of batter into the pan and immediately start swirling round the pan to get a nice even layer. If you are having a cheese filling then add it at this stage as it needs to melt while the crepe is still frying. Just roll the crepe once the cheese is slightly melted. Best eaten warm!Enjoy!

Rasa xoxo

Easy salmon and nettle quiche + dairy free version too!

By Rasa Pelham on April 12, 2018 in Dairy free, Lunch or Dinner, Recipes, Spring

So finally I made something using stinging nettles. I’ve wanted to do this for so long because in spring time we have plenty of them in the garden. I heard that you can use this “weed” in place of spinach, so I was eager to try it out. I instinctively thought quiche is where it could work best. I usually match salmon with broccoli, but nettle seems to work really well too.

Generally I like foraging and sometimes taste different plants if I am not sure if they are what I think they are(I don’t recommend doing it though as you might consume poisonous plants by accident). However I rarely bring it home and make something out of it. While in Devon I found some wild garlic leaves, which was really exciting, and I wish I had brought some of that home.

One more thing I would like to add is that I recently started trying out recipes dairy free. We currently testing whether Tomas eczema is related to a possible milk allergy and while I hope he isn’t allergic I am secretly enjoying the challenge. So I also made the quiche in a dairy free version too! It turned out very close to regular quiche, yey! If you would like to try these quiches then scroll down for the recipe. EASY SALMON AND NETTLE QUICHE

Its easy because you don’t need to blind bake the pastry ;-)

(for the pastry)

90g softened butter (replace it with sunflower spread for dairy free version)
1tsp sugar
a pinch of salt
180g plain flour
2 egg yolks
ice-cold water (you will find you don’t need this for dairy free version)

(for the filling)

180g hot-smoked salmon fillets, flaked
a handful of stinging nettle leaves (pick young leaves from the plant that’s not flowering yet)
4 eggs plus 2 egg yolk (save the whites to brush the pastry)
300g creme fraiche (I used oatly creme fraiche and single cream mix for dairy free version)
1 tsp salt
pepper

1. To make the pastry place all the ingredients (except the water) into the mixer. While mixing for few minuted gradually and slowly add water till it sticks into a ball. Wrap the dough in cling film and refrigerate for an hour or till when you are ready to use it. The dairy free version came out more moist (which is why you probably don’t need to add water into it) and did not solidify in the fridge. 2. Remove the pastry from the fridge 30min before using. Roll out the pastry between 2 sheets of baking paper to avoid until it is 5 mm thick. Line the baking tin or quiche dish with the pastry, brush it with egg white. Scatter salmon and nettle leaves in the pastry case. Refrigerate while preparing the egg mixture. 3. To make the egg mixture lightly beat the eggs in a bowl, add the creme fraiche (and cream if using) and seasoning and continue to beat until mixed well. 4. Pour the egg mix into the pastry case. Bake the quiche for 30-45min in 180C preheated oven or until the filling is golden brown and set. Can you guess which quiche is in the pics? I will give you a clue, it has oat milk in it! Yes, there were not many differences between these two quiches other that the texture and slight taste differences. Joni preferred the dairy one, I liked both. Tomas loved non-dairy one for all I care.Hope you like it too!

Rasa xoxo

Pinterest challenge: apple and butternut squash soup

By Rasa Pelham on October 10, 2017 in Autumn, Healthy, Lunch or Dinner, Recipes, Winter Warmers

So the soup season is continuing here and I am trying to explore more and more flavours to stock up with (for the freezer). I find these soup portions very handy for lunches (super kid friendly too!!).

Apple and butternut squash seemed like a great match, was very eager to go and try it out as soon as I saw it on Pinterest. Made few changes, because I needed dairy free option as well as keeping it rich in flavour (I am talking about butter here). Hope you like it too as much as I did. Scroll down for the recipe ;-). APPLE AND BUTTERNUT SQUASH SOUP adopted from Foodess

serves 6 adults (you are welcome to double it up!)

1 medium butternut squash, peeled and chopped
1 large cooking apple, cored and chopped
1tbsp fresh sage, or 1 tsp dried
olive oil for roasting and frying
1 onion, diced
1/2 tsp mixed spice
1l chicken stock
double cream (optional)
salt and pepper to taste

1. Place butternut squash and apple into the baking tray, sprinkle with sage and drizzle with olive oil. Roast the veg for 25min.2. In large pot fry the onion for 5 min and add the mixed spice. 3. Add roasted veg (and fruit) together with chicken stock. Bring everything to boil and simmer for 20min.4. Puree soup using a blender. Stir in cream, if using, and return to a simmer (although it tastes totally wonderful without the cream as well). Season with salt and pepper. Enjoy!

Rasa xx

Pinterest challenge: broccoli, cumin and yogurt soup

By Rasa Pelham on September 20, 2017 in Autumn, Healthy, Lunch or Dinner, Recipes, Winter Warmers

So the chill is on and I thought to better start the soup season (well… I have started it a while ago actually). Joni cooked this soup last year for Lukas dedication and I have been revisiting it ever since. Its my favourite soup at this moment! Whats not to like, its flavoursome (sorry to say it is better than stilton and broccoli soup), kids love it, packed with all the green veg and its freezable (lunches sorted in advance). It’s found on Pinterest but it is not challenging at all ;-).

BROCCOLI CUMIN AND YOGURT SOUP adopted from Trois Fois Par Jour (thank goodness for Google Translator)

serves 12 adults or makes many many portions for kids lunches

50g butter
2 large onions, chopped
2 large potatoes, sliced or cubed
1-2 tsp cumin
2 large handfulls spinach
2 large broccoli heads, chopped
5 garlic cloves, crushed and chopped
2l vegetable stock
2 tbsp maple syrup
salt and pepper to taste
200ml yogurt

1. In the largest pot you can find, melt the butter and fry the onions for 3 to 4 minutes. Add potato and cumin, continue cooking for about 3 minutes.2. Add broccoli, spinach and garlic then mix well so that broccoli is soaked in spices and spinach has wilted. Cover everything with vegetable stock, then add maple syrup and simmer for 25 to 30 minutes.

3. Blend the soup and stir in the yogurt. Season and serve it while still hot! Enjoy xx

Rasa :)

My favourite kids lunch on the go

By Rasa Pelham on July 6, 2017 in For little ones :), Lunch or Dinner, Recipes, Savoury Delights

We have been traveling lots lately (I am talking day trips not an actual holiday) and to have something handy for lunch is essential (unless you want to spend the money at the cafe or something). This is why these muffins are amazing for obvious reasons. They are dry meaning the mess don’t stick to clothes, they are full of hidden veg (so hard to make Lukas eat veg these days) and they can be frozen for whenever you need them. Besides, they are carbs that children love to eat, su no fuss here ;-). FULL OF VEG SAVOURY MUFFINS

makes 12 muffins

2 handfuls of chopped veg of your choice (I had broccoli and cherry tomatoes)
230g plain flour
3tsp baking powder
140g grated cheese
200ml milk
3tbsp olive or sunflower oil
1 egg, beaten

1. First, finelly chop all the veggies. Especially broccoli as it needs to cook through when baked. 2. Combine the veggies with the rest of ingredients. 3. Mix everything well before spooning the mixture into 12 hole muffin tin (all lined and ready). Bake for around 30min in 180C preheated oven. Enjoy your lunch!

Rasa xx

Caribbean chicken curry with pineapple

By Rasa Pelham on June 27, 2017 in Lunch or Dinner, Recipes

The other day I tried curry on the waffle? What? Yes, me and my sister in law visited waffle house few weekends ago and this is what Waffle House had on offer! I absolutely loved it and tried to repeat the same at home. Except I did not have so much luck with waffles, but otherwise it makes a great family meal. Mild and sweet, something that is ok with kids. CARIBBEAN CHICKEN CURRY WITH PINEAPPLE

makes 3 meals for a family of three

2 tsp sunflower oil
5 chicken tights, diced (about 1 kg)
2 large red onions, chopped
2 red peppers, sliced
3 tbsp mild curry powder (could be more if prefer more spicy)
2 X 400g can coconut milk
2 X 400g can black eyed beans, drained
1 pineapple, pealed cored and diced
small bunch coriander, chopped
cooked rice or waffles to serve with

1. First fry the chicken, then transfer to the slow cooker or a large pot (if not using slow cooker). Add the onions and peppers to the same frying pan, and cook for 5 mins until the veg starts to soften.

2. Transfer the veg to the slow cooker together with chicken. Then add beans, curry powder and the coconut milk. Season and cook as required. If you are using slow cooker then cook it on low all day, medium half day or on high three hours. If its in the pot then for about 40min-1h. You get the idea?3. Serve it with chopped pineapple, coriander and rice or waffle if you are brave ;-). Enjoy!

Rasa xx

Easy slow cooker moroccan chicken

By Rasa Pelham on April 5, 2017 in Lunch or Dinner, Recipes

Let’s be honest, life is already complicated to cook complex dinners. I even struggle to make myself cup of tea! No wonder I often rely on slow cooker. Few weeks ago I came up with this recipe, which is even easer than my usual slow cooker recipe. I did not even spend any time for pre-frying anything or transferring. I just quickly chopped everything and thrown into one pot. At the end I was surprised with the results as it was very flavoursome yet a very lazy way to cook. EASY SLOW COOKER MOROCCAN CHICKEN serves 8

1kg chicken breasts, chopped
1 butternut squash or 2-3 sweet potatoes, pealed and chopped
2 large onions, chopped
6-7 garlic cloves, crushed
2 handfulls dried apricots, chopped
500ml chicken stock
freshly ground black pepper
2 x 400g can chopped tomatoes
4 tsp ground cinnamon
2 tsp ground ginger
4 tbsp clear honey
bunch fresh coriander or parsley, chopped, to serve
couscous, to serve
natural yoghurt, optional, to serve

1. Place all the ingredients (except coriander, couscous and yogurt) into slow cooker in the morning or lunchtime on high or medium setting. To be ready for dinner. 2. Serve cooked chicken stew with couscous, fresh herbs and yogurt. And that’s it! Enjoy!

Rasa xoxo

Pinterest challenge: sweet potato and chickpea moroccan style stew

By Rasa Pelham on January 19, 2017 in Lunch or Dinner, Pinterest challenge, Recipes

I have made this vegetarian stew before (technically Joni made it since I was not up for cooking that day) and I fell in love with it. Its full of contrasting flavour, not much prep and it’s very easy to serve to babies. I made it again few days ago and it was as before very enjoyable meal (more for me than Joni as he prefers meat).SWEET POTATO AND CHICKPEA MOROCCAN STEW practically copied from vegan Lauren Caris Cooks

Serves 6

2 onions, diced
2 garlic cloves, minced
1 celery stick, sliced
1tsp ground turmeric
1/2tsp cinnamon
1/2tsp ginger
1/2tsp cumin
100g red lentils
500ml tomato passata
1 tin (400g) chickpeas
300g sweet potato, pealed and diced
800ml veg stock
1 bay leaf
1 pomegranate
ready made couscous (we make it fresh for each use depending on how many portions are needed)
1 bunch of fresh parsley, chopped

1. Sautè the onion in a large pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils, passata sweet potato, chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.3. When it comes to removing pomegranate seeds it is pain in the butt. But it is totally worth it for this meal! My friend suggested easer method how to remove pomegranate seeds (apparently she learned it from YouTube). Remove the top and bottom with knife. Lightly slice the sides like an orange. Carefully “peal off” the skin and there we go seeds will come out in more orderly fashion! 4. to serve dish couscous into the bowl, then the stew. Top it with parsley and pomegranate seeds. Enjoy!

Rasa xoxo

Haddock Monte Carlo

By Rasa Pelham on October 8, 2016 in Break-the-fast, Lunch or Dinner, Recipes

Few weeks ago we went to Center Parcs for a weekend away and while there I had this wonderful breakfast called Haddock Monte Carlo. When at home I researched about this a little and it turns out its not a breakfast item! I still think it is better suited for breakfast however… you see, you kind of need to eat this as soon as it is cooked and this is not what we do for dinner. At least not in our family! But then again it depends how it works best for you. I like making slow cooker meals for dinner when I can just dish out the food when we are ready and for Saturday special breakfast I like to make something quickish that we eat as soon as it is ready. All I am saying that Haddock Monte Carlo is hard to time but in return it is quick to make!

Another thing I found is that Haddock Monte Carlo comes in different versions, some seem very complicated and needs a some prep the night before! I of course chose a recipe that I thought was the closest to what I ate on our holiday in Center Parcs. And it did turn out pretty much the same, except the recipe that I used was a difficult to understand. Thankfully, after making this dish I can tell how I made it so hopefully you have an easer time with it ;-).

HADDOCK MONTE CARLO adopted from Big Oven

Makes 3-4 portions

600g pealed potatoes (about 3 regular size potatoes)
2tsp wholegrain mustard
handful of chives, chopped
300ml double cream
50g butter (about 2 heaped tbsp)
2 shallots, chopped
3-4 smoked hadock fillets, undyed
250ml fish stock
250ml white wine
salt and pepper
3-4 eggs
2 tomatoes, skinned and chopped

1. First things first, put the potatoes to boil. This takes the longest to do!

2. Once the potatoes are cooked, mash them and add mustard, chives (reserving some for later) and have of double cream. Mix again to make into creamy mash.3. Next up is haddock with sauce! Melt the butter in the frying pan and fry the shallots till golden. Fry the haddock fillets in the same pan on both sides for few seconds then add fish stock and wine. Cover and allow to simmer for 5 minutes. Add the leftover cream and remove the pan from the heat. Season to taste.4. Meanwhile pouch the eggs. My tip is to do in in the shallow pan (like frying pan) and with a bit of vinegar added to the boiled but not boiling water.5. Put the mashed potato mixture in the centre of a plate and place the haddock on top. Put the poached egg on top of the fish and spoon the sauce over. Garnish with chopped chives and tomatoes. Enjoy!

Rasa xo

Pinterest challenge: easy baked Gnocchi with mozzarella and tomatoes

By Rasa Pelham on September 16, 2016 in Lunch or Dinner, Pinterest challenge, Recipes

I will be honest, it’s not our favourite meal I ever made but it is sure easy! I found it too tomatoey and Joni thought it was too plain (maybe bacon would sort it out!). But if you are fan of something basic and loaded with mozzarella cheese I think this dish might be for you ;-).

EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA adopted from Floating Kitchen

500g gnocchi
2 tbsp olive oil
5 shallots
4 garlic cloves
1 tbsp tomato paste
salt and pepper to taste
pinch ground nutmeg
1 tsp Herbs de Provence
300 cherry tomatoes (about one pack)
1 can chopped tomatoes
2 tbsp balsamic vinegar
handfull chopped basil
handfull chopped parsley
1 tbsp double cream
250g mozzarella cheese (about one pack)

1. First prep the sauce (while gnocchi is cooking away of course). heat the olive oil in a large frying pan, add the sliced shallots and garlic and cook for about 3 minutes. Stir in the tomato paste, salt, black pepper, nutmeg, Herbs de Provence, cherry tomatoes, can chopped tomatoes and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, cream and the cooked gnocchi. 2. Transfer about half of the gnocchi/tomato mixture to the baking dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Place the dish to 200C pre-heated oven and cook for 10 minutes. For the light crust place the dish under the grill for further 1-2 minutes.3.Top with additional fresh herbs if desired and serve. Hope you like it ;-)

Rasa xoxo

My very-easy-peasy pesto salmon pouches

By Rasa Pelham on July 9, 2016 in Healthy, Lunch or Dinner, Recipes

I have been making this for quite a while and it has been our family favourite as it is full of flavour and very easy to make. It does not need added salt so its suitable for babies as well. Although we adults eat it with hollandaise sauce which does contain salt, but its completely fine eating it without. Ready to try? Recipe is bellow ;-).