With the weather looking to hot up this week and many people bringing out their BBQ's and picnics, I wanted to share one of my favourite summer recipes with you. My Thai-Style Tofu Noodles are a great alternative for a tasty, light summer lunch or as an exiting side dish for your BBQ.
This Mediterranean warm halloumi and potato salad is the perfect lunch on a hot summer's day. It's quick and easy to make, spicy and full of flavour and, whether your guests are meat lovers or vegetarians, they'll LOVE IT!! It's also perfect for anyone following a low FODMAP diet such as people with IBS or digestive disorders.
This courgette and lemon risotto is sublime. It's healthy, tasty and full of nutrients, meaning that you'll look great, feel great and, best of all, it's not a diet so no restrictions. Just healthy choices.
I'm a total quinoa addict, so it seemed only natural to sub it in and leave the arborio on the bench (well, on the supermarket shelf to be exact). Quinoa is everything arborio isn't - it's low GI, low in starch, low carb, high protein, high fibre, you get the picture.
Risotto is hearty, full of flavour and, depending on your ingredients and how you make it, it's a really healthy dish. And while it does take a little time to make, it's not a complicated or difficult recipe.
This is a simple risotto to make and the combination of peas, spinach and parmesan is delicious. It is very important that you cook the rice with the onion for the first few minutes so the rice will be hot when you add the hot stock. This way the rice will cook evenly and the risotto will have a chewy bite.
Did you vow to make 2014 the year you ate well and took up a new hobby? You did? Then let Food Tube take you by the hand and lead you through your culinary metamorphism. Here's a taste of what we have been dishing up this week.
This has got to be most people's favourite risotto. It has lots of flavour and is probably the tastiest vegetarian risotto. Make sure you have a good vegetable stock as this will ensure you get a good flavoursome result.
This may sound an unusual combination but it really works. The peppers have to be black when you cook them so they have a smoky flavour. Make sure you peel them of all the charred bits and chop them finely. The addition of basil and plenty of Parmesan makes this risotto really creamy and delicious in fact its one of my favourites!