Roasted vegetable hummus bowl

March 26, 2018July 10, 2022 ~ Corrie ~ 5 Comments

Just in case you didn’t know, drinking numerous Smirnoff Ices through a straw containing shots of sambuca is not a good idea past the age of 30. This goes without saying, but if you’re as a dumb as me and choose to ignore this advice, then a two-day hangover is winging it’s way to you. Brace yourself, it’s gonna hurt.

Why do I do this to myself? I can hardly manage a large glass of wine these days, let alone alco-pops followed by shots. I mean, who do I think I am, Keith Richards? No, just give me a nice cup of tea, a sit down, and a lovely bowl of hummus topped with roasted vegetables, please. It won’t cure your hangover (only Lucozade and salt-and-vinegar crisps can do that), but it’s darn good, and will have you feeling all nourished and smug – you can pretend you’re a Hemsley sister.

Roasted vegetable hummus bowl
Serves 2 / Hands on time 30 mins / Total time 30 mins / V Vn Df
You’ll need: A hand blender or food processor
1 tsp rapeseed oil
3 sprigs of rosemary
1 aubergine, chopped into chunks
1 small red pepper, de-seeded and roughy chopped
1 red onion, peeled and roughly chopped
100g baby carrots
½ tsp smoked paprika
Pomora extra virgin olive oil
For the hummus
1 can of chickpeas, drained
1 garlic clove, crushed
1-3 tbs of water
1 ½ tbs tahini
½ lemon, juice
1 tbs extra virgin olive oil
To serve
2 wholemeal pita breads (optional)

TIP: This is a good way of using up the unwanted vegetables in the fridge so feel free to adapt the recipe to whatever you have.

Method
1. Start by pre-heating your oven to 200°C/fan 180°C/400°F/gas mark 6. In a large roasting tin, add the whole baby carrots, chopped aubergine, red pepper, red onion and rosemary sprigs. Sprinkle the vegetables with smoked paprika, olive oil and a generous grind of salt and pepper and give it all a good stir. Once the veg is evenly coated in the oil and spices, roast in the oven for 20-25 minutes.
2. Meanwhile make your hummus by combining the chickpeas, crushed garlic, tahini, lemon and a good crack of salt and pepper in a bowl. Start by adding 1 tbs of water and then blitz until smooth with a hand blender – if the mixture is too firm add a dash more water until you get your desired thickness. Stir in a tablespoon of extra virgin olive oil and season to taste.
3. Spoon the hummus evenly into bowls and using the back of a tablespoon, create a rough bed for your roasted vegetables. Once the vegetables are nicely roasted, remove from the oven, discard the rosemary sprigs and spoon into the centre of your hummus. Drizzle with a generous glug of regular or Pomora rosemary infused extra virgin olive oil and serve with warm pita breads.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free

Frozen berry porridge with maple syrup

March 18, 2018October 31, 2019 ~ Corrie ~ 4 Comments

I recently decided to try and become one of those people who gets up half an hour earlier for work, to do a spot of Pilates and eat a healthy and balanced breakfast. So far, I’ve struggled with the Pilates part and the getting-up-earlier part, but I have been making progress on the breakfast part – go me! Scoffing Pret croissants (plural) at my desk is now a thing of the past – I now opt for a bowl of granola with yoghurt, or scrambled eggs (not together, that would be horrible).
So, does this new, exciting weekday breakfast make me late for work? Yes, it does. Does eating it in under 60 seconds and then running for the bus give me indigestion? Of course! But I’m enjoying the variety. So, this week I thought I’d dip my toe into the world of porridge (not literally. Again, that would be horrible).
I’m not a massive porridge eater. I find it a bit sloppy, but I need something filling and hearty after all of this depressing snow. So, armed with frozen berries and maple syrup, I found this to be a cheap and cheerful way to start my day. Just need to remember to soak the pan next time – porridge can stick like cement. Enjoy!

Frozen berry porridge with maple syrup
Serves 1 / Hands on time 10 mins / Total time 10 mins V Vn Df
2 small handfuls frozen berries
1 tbs maple syrup
1/3 of a mug of porridge oats
2/3 of a mug of oat milk
Greek or coconut yogurt to serve (optional)

Tip: Don’t wait to soak your pan, do it immediately or your porridge will turn to cement.

Method
1. Put your frozen berries in a small saucepan with a tablespoon of maple syrup. Cook on a low heat with the lid on while you prepare your porridge.
2. Combine the porridge oats with the oat milk and a small pinch of salt. Cook on a medium heat in a saucepan stirring continually until the porridge is thick and creamy.
3. Serve immediately in a bowl topped with warm maple syrup berries and yogurt. Delicious.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free.

Asparagus, goats cheese & lemon tart

March 12, 2018February 13, 2020 ~ Corrie ~ Leave a comment

Let’s say goodbye to this bitterly cold Game of Thrones weather and hello to spring.
“Hello spring!”‘
To celebrate, I’ve created this rather zingy lemon and goats cheese tart for you to roll up, stuff in your mouth and swallow whole like a goose… Or not, each to their own.

Asparagus, goats cheese & lemon tart
Serves 4 / Hands on time 10 mins / Total time 30 mins / V
320g ready rolled puff pastry, trimmed to fit a 32cm baking tray
100g vegetarian soft goats cheese
Juice and zest of half a lemon
15g vegetarian Italian hard cheese or Parmesan*, grated
2 tbs plain or Greek yogurt
230g bunch of asparagus
Pomora extra virgin lemon oil

Method
1. Preheat your oven to 200°C/fan 180°C/400°F/gas mark 6. Line a baking tray with baking paper and roll out the puff pastry. Trim the pastry to fit your baking tray and lie it on top of the baking paper directly on the tray. Using a sharp knife, lightly score a rectangle roughly 1 finger-width from the edge, then put to one side.
2. Using a fork, combine the soft goats cheese, yogurt, Italian hard cheese, lemon zest and lemon juice in a bowl until you have a thick but spreadable paste. Spoon out into the middle of your pastry. Using a butter knife evenely spread the mixture out to the scored edge being careful not to go over the line.
3. Arrange the asparagus on top of the goats cheese before seasoning with salt and pepper. Bake in the oven for 20 minutes until the edges of the tart turn golden brown.
4. Remove from the oven and leave to rest for five minutes before brushing the asparagus with lemon extra virgin olive oil. Serve warm with a mixed leaf salad.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Courgette penne with fresh mint & feta

March 5, 2018July 8, 2020 ~ Corrie ~ 2 Comments

So, unless you’ve been living under a rock this past week (in which case, you would probably be dead), you may have noticed it’s been snowing a bit. Okay, so it’s been snowing a lot, but I still don’t think it warranted the levels of hysteria that perhaps the apocalypse would have caused. Yes, I’m aware the ‘Beast from the East’ has been wafting Baltic conditions over our little island, but can we all just put on a jumper and shut up about it? Also, if I see one more Instagram of someone’s snowy back garden, I’m going to throw my phone on the floor and stamp on it.
Anyway, now that the snow has melted, we can all get on with our lives. For me, that was walking to work this morning and passing a handmade sign that read ‘please stop shitting outside our home’… Normality has officially been resumed.
Anyhoo, I love this pasta dish, it’s actually one of the first recipes I ever blogged about, but over the years it has evolved and simplified, so I thought I’d share the updated recipe with you. It’s super-easy, cheap, and takes no time at all. Bon appetit.

Courgette penne with feta & mint
Serves 2 / Hands on time 25 mins / Total time 25 mins / V
1 tsp olive oil
2 garlic cloves, finely chopped
2 courgettes, soft middles removed and grated
Pinch of chilli flakes (optional)
Handful of fresh mint
2 handfuls of black olives
100g vegetarian feta
150g wholemeal penne
Drizzle Pomora extra virgin olive oil to serve

Method
1. Start by boiling a kettle of water and weighing out your pasta. Pop the pasta into a saucepan and season well with salt (don’t cook your pasta just yet).
2. Chop the courgettes into three large chunks and grate the sides until you reach the soft core – the middle of the courgettes is too wet to use so only use the outer layer and discard the middle. Peel and finely chop the garlic and add to a large cooking pot over a medium heat. Cook the garlic for a couple of minutes before adding the courgette. Stir well, up the heat, add a pinch of chilli flakes and season well with salt and pepper. Continue to cook stirring occasionally.
3. Add the boiled water from the kettle to the pasta and cook according to packet instructions. Now is a good time to roughly chop the mint leaves, black olives and crumble the feta, put to one side.
4. Once the pasta is cooked, drain well and add straight into the courgette mixture. Give it a good stir until combined. Incorporate the black olives and fresh mint. Divide into bowls and top with the crumbled feta and a drizzle of extra virgin olive oil. Lovely jubbly.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian