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Overnight Oats

28 Oct

I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.

Overnight oats

Basic overnight oats

1/3 cup rolled oats

1/2 cup milk

1/2 tblsp chia seeds*

1-2 tsp honey or other sweetener (adjust to your sweetness tastes)

*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer

Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.

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Spinach and Ricotta Tartlets

21 Oct

Here’s a recipe I’ve had tucked away from way back in Jan, Spinach and Ricotta tartlets. Spinach and ricotta has got to be one of my favourite savoury flavour combinations, I love it in tart form, in a pie and my absolute favourite would have to be spinach and ricotta cannelloni. Give this recipe a try if you’re a lover of spinach and ricotta too.

Spinach and Ricotta Tartlets

Spinach and Ricotta Tartlets

250g ricotta

1 big handful baby spinach

1 egg

pinch of salt

1/2 cup parmesan/tasty cheese (finely grated)

3 sheets puff pastry

Pre heat oven to 200c and lightly spray 2 muffin pans. Use an 8cm round cutter to cut circles from the pastry (8 pieces from each pastry sheet). Firmly press pastry circles into muffin pans and pierce each piece a few times with a fork (piercing the pastry ensures it does not rise more than necessary). Place muffin trays into the oven. In the meantime,  finely chop the spinach and place in a bowl with ricotta, egg and salt, give this a good stir and set aside. Remove pastry from the oven once lightly golden (about 6-10 mins) and place half a tablespoon of the spinach and ricotta mixture into each pastry tart, top each tarlet with a little of the grated cheese and place in the oven for 20 minutes.

easy spinach and ricotta tartlets

These spinach and ricotta tartlets make a great starter or snack, crispy on the outside and smooth and delicious on the inside. Enjoy!

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