Buddha Bowl

I was scooting around the internet and came across the concept of a Buddha bowl recently.  Honestly?  I had no idea what it was or why it was meant to be good (being named after a famously overweight individual, it didn't seem great) but this is the basic idea...

You have a base of the bowl, this is normally a healthy grain like quinoa, brown rice, pearl barley or pulses which can be warm or cold but I have to admit I liked the idea of the warm and the cold coming together.  Then you add your ingredients which could be:

Greens
Beans
Raw vegetables
Roasted vegetables
Seeds
Dressing

There you go.  Well the idea of it got my juices flowing, in no way because it's meant to be healthy but because it sounded delicious.

So I've had a go at an different interpretation on this basic idea and I'm sure it's something I will come back to again and again...  In fact this may well become my new lunch option of choice because it just seems joyous.

I have an image in my head of a buddha bar with big steaming bowls of grains, delicious bowls of roasted and raw vegetables and stunning dressings for you to make up your own creation.  If only my work's canteen was like that I'd eat there every day!

Salmon en Papillote with Summery Salads

Ok summer isn't here yet but spring is in the air and I love a simple salad with dishes like this.

I remember the days when "salad" meant a bit of cos lettuce, insipid tomato and cucumber.  It was something to be endured rather than enjoyed.  Nowadays with fantastic tomatoes available (and more starting in my greenhouse right now) there really is no excuse not to eat something as delicious and healthy as this.

I always cook salmon en papillote (i.e. in paper or you could also use foil).  It keeps it juicy.  You will find the cooking times below are far shorter than those recommended on packaging but if you follow those cooking times you end up with sad, dry, overcooked fish.  If you prefer, cook for longer.

Raspberry Ripple Breakfast

Quark is soft cheese, normally found in a very low fat form which is high in protein.  The pack I have contains >10% protein but <0.5% fat.  This makes it a really satisfying ingredient which helps you feel full while not making you lose out on it's delicious creaminess.

Why Parkrun Matters

I've been running since I took up couch to 5K, must be about 3 years ago now.  Despite a major setback with injury which had a huge knock on my fitness, I am still running now and on Saturday, I did my first parkrun.

Stuffed Mushrooms

"Life is too short to stuff a mushroom" - Shirley Conran

Ok, stuffing a mushroom sounds like a faff but actually it's really easy.

Pasta Soup

I've struggled for an idea of what to call this but it's a mix up of minestrone with filled pasta.  There is a great selection of filled pastas available commercially nowadays but it's not always cheap.  This is a fantastic way to use it.

Tomato and Anchovy Salad

This is a very simple starter, side dish or light main course using lovely marinaded anchovies.

I first had anchovies like this in Spain so in my head I always want to call them boquerones (which is just the Spanish for anchovies which isn't very helpful) but they often sell them in deli counters or sometimes in the chill cabinet in film covered trays or small tubs.  Don't buy the anchovies in tins, they're great on a pizza or in pasta, not so good for a salad.

Toffee Cupcakes

Ok, not really toffee but these little cupcakes are flavoured with brown sugar to give a gorgeous caramel, molasses toffee flavour.

These were a big hit with my son.  It might not seem like making cupcakes or fairy cakes for one (or two) of you but you could always freeze any un-iced cakes as this recipe doesn't make an enormous amount, they would happily last three days in an airtight tin.

Stilton, Apple and Dried Cranberry Salad

The last few days have felt like spring has finally sprung.  The sun has been out, the odd quick shower but it finally feels right to be getting into the garden, planting seeds and sorting out my vegetable patch.

The sudden abundance of green turns my mind to salads and delicious tangy Stilton with sweet apple, dried cranberries, bitter walnuts and so many lovely leaves.  I do love a salad which is layer on layer of flavour and texture and this is it.

Chorizo and Mushroom Pan Fry

This is a great brunch recipe and gluten free if you don't chose to eat it with toast.  The kind of recipe which will sort you out and wake you up with enough gentle spice to tingle the tastebuds.

Sea Bass with Ginger Dressing

After a run I wanted something healthy but not too healthy.  There is something delightful about a sweet, sticky, spicy dressing with a salad, like the good stuff almost cancels out the bad stuff.  Kinda.  Ah just go with it, this tastes great.

Recipes I go back to again and again

I used to have a blog called "Mamacook" which was intended to have recipes for babies and toddlers.  As my son grew up, his diet was wider than many adults so it became difficult to come up with specific "kids" recipes.  I always liked making recipes which appealed to me anyway and these are some which I still love to cook, often just for me.

I hope you enjoy these tried and tested recipes as much as I do.

Individual Fish Pie

Oh when will the weather warm up?  It still feels right to be having cosy wintery food like pies and stews.

Fish pie is one of those dishes which is great for kids, great for adults and great for that transition between seasons too.  Lovely cheesy fish and mashed potato.  Yum!

The Eat Well Guide

The eat well plate in the UK has been superseded by the "Eat Well Guide".  For those of you that don't know, the eatwell plate was an infographic (produced before we started calling them infographics) to give guidance on what to eat.

So this is the new version.  I should say now that I'm not a dietitian but I am interested in dietetics and food.  My opinion on here is no more valid than any other blogger but it is my opinion.

The best place to start in reviewing it is probably to compare it with the old version and here it is:

Individual Cottage Pie

This was made at the request of my son who loves his traditional food.  I have to admit it was pretty lovely.

This is an unusual recipe for me because it makes 3-4 small portions but it's easy to freeze before baking with the mashed potato on top, then defrost prior to cooking; add the cheese and bake.