0 thoughts on “Images tagged "chestnut-mushrooms-filo-pastry-vegetarian-egg"

  1. This looks delicious, I would make it with a marinated tofu or homemade almond feta and tonnes and tonnes of olives (it must be the Portuguese in me!) 🙂

    • Thanks for your comment and glad you liked the post! In this recipe Spanish rice works better than basmati because of the way it absorbs the sauce as it cooks. But I do use basmati rice on other occasions as it’s nutty flavour make it a perfect accompaniment to certain dishes.

  2. I love anything with peppers in it and it’s so long since I cooked some couscous. I think it’s high time I tried cooking some again. Thanks for stopping by and have a wonderful weekend. Like the idea of steaming in a sieve over a pan of boiling water, you know what let me just bookmark the page. Thanks for sharing couscous skills, am not very good at couscous!!!

    • Hi again! Thanks for all your “likes” today! As a relatively new blogger I really appreciate it when someone takes the time to read and comment on my posts! Just wanted to let you know that couscous is now sold as easy cook in supermarkets so if you can find this it’s much quicker than presteaming as it only takes a few minutes to fluff up in some boiling stock or water and oil- which makes it great option when in a hurry! 🙂

  3. It’s high time I made something with fish in it and this recipe is simple and straightforward and I have most of the ingredients. Thanks for that info on anti-inflammatory properties of olive oil. I just use it to cook everyday and have never really bothered to find out detailed information on olive oil. Have a lovely weekend!

    • Thanks again for your comments here. I started the blog as a way of making it easy for my daughters (who both recently started at universty) to cook and eat healthily.So many of the dishes I blog about are based on home recipes or foods they love! My youngest adores olives so she loves this dish.. Its super easy to make so hope you enjoy it too! 🙂

  4. Pingback: It doesn’t have to taste bad to do you good | Don't Burn The Onions

  5. wonderful advice for those that shy away from avocados. In Mexico you will find them on the table at almost every meal including breakfast. Thanks for the recipe, I will be trying it soon.

  6. In America, we call this type of couscous Israeli Couscous. Or at least that seems to be the most common name. It’s available in more and more markets, especially those that tend to cater to more natural food buyers. Lovely product when cooked with a broth and served with mounds of delicious roasted veggies piled around it, or as an accompaniment to a pan sautéed meat to soak up the lovely juices.

  7. Hi! It was great to read your comments and to read that you and your husband are fans of the Med Diet. Think you summed it up brilliantly by the way, so many thanks for your contribution! Best wishes 🙂

  8. I haven’t had a good tomato soup in ages and it sounds delicious! A warm bowl of this is perfect for these cool autumn days and I love how easy this is to make… Thanks so much for sharing with Made with Love Mondays and welcome to the series! Please remember to include a link back to the series homepage…

    • Hi! Thanks for liking my recipe and hope you get the chance to try it sometime 🙂 Your Monday “club” is a great idea! I too am passionate about cooking from scratch so thanks for giving me the chance of joining your group. Have also just added link back. Cheers!

    • So true haha! Thanks for inserting the correct recipe name-was in a bit of a rush the other day! Love your About page by the way and reason for your cryptic name 🙂

  9. Tashi must be a really mischievous pup! It definitely looks like there are oats in the photo of the bake but there are none mentioned in either the recipe or the method…

    • Hi Tamara
      Thank you for pointing out that I had forgotten to include the “oats” in the ingredients list. (I can’t blame Tashi this time!) The “missing” oats were included in the third step of the method but I realise that this would not be any use without knowing how many were required. My apologies for any inconvenience caused and thank you for taking the time to contact me so that I could quickly amend the recipe. Much appreciated!

  10. Absolutely delicious! Lovely fennel flavours, feels so healthy. I blended in a tiny bit of cream cheese to make it extra creamy 😀

    • Hi James
      My apologies for not replying sooner but I have only just seen your query. I’ve been abroad without a computer and for some reason the WordPress App on my phone did not relay your message. Really sorry and I hope the recipe turned out well.
      In case anyone else has the same query, as James rightly pointed out, canned beans are already cooked so you only need to add them towards the end of cooking, just for a few minutes, to give them long enough to heat through.