A couple of months or so ago, I decided we needed a change from fruity smoothies for our morning breakfast. Delicious as they are, I’m more used to having something savoury at this time in the morning – it just feels right somehow. This cucumber and celery smoothie is so versatile it doubles up as a cooling summer soup.
When a friend kindly left me a multitude of courgettes on my doorstep the other day, I was delighted. Not only were they freshly picked, but they were small, multi-coloured and pretty. My friend was equally delighted, she can’t give them away fast enough. Any number of recipes have been developed to make the most of this seasonal abundance. When I consulted Twitter, the oracle spoke: spiced courgette fritters it was.
Quinoa has been one of our staples for many years now, but we rarely have it in salad form. With the weather warming up (well we have had the odd day), thoughts turn to summer salads. What could be nicer than sitting outside on a summer’s day and eating a delicious salad for lunch or supper?
Canned food can be a life saver. This black bean & bulgur wheat feta salad uses a variety of tinned and jarred goods. It’s a quick, tasty and nutritious salad which works well both as a main meal or light lunch. It’s also ideal for packed lunches, picnics and buffet style meals.
I’ve always been a big fan of mushrooms, I can’t help myself. When I was asked to feature a recipe for creamy garlic mushrooms on my blog, it took me a whole two seconds to decide. Mushrooms with garlic and cream is probably my favourite way to eat them.
If you haven’t tried miso in savoury muffins before, you’re missing a trick. It gives a wonderful umami hit and added depth of flavour. These miso muffins are made with wholemeal spelt flour and loaded with extra veg. We added kale, carrot and courgette, but other veg would work well too. They’re ideal lunch box fair, but would also give an excellent morning boost if you had one for breakfast.
Savoury muffins for brunch are a wonderful thing. They taste good and you can pack in whatever vegetables you happen to have to hand. They make an interesting and easy packed lunch too and they’re ideal for picnics. These beetroot, walnut, wild garlic and goat’s cheese brunch muffins are particularly particularly fine ones.
Occasionally, CT likes to explore his Welsh heritage. When we woke up this morning, he announced, “it’s the 1st of March, St David’s Day. Why don’t we have leeks?”. Well why not indeed. With Shrove Tuesday fast approaching, pancakes were on my mind and I’d been planning to make some for breakfast, so why not make them savoury. In fact, why not go one step further and make Welsh pancakes.