Dilly-cious!

I haven't written a blog post on here for so long but I have been SO busy in the kitchen. We've been eating so amazingly well recently it's left me no time to write about it at the same time. 

But since tonight's dinner was so quick, easy and yummy I decided to just jump right in and quickly write it up. 

I wanted something light but satisfying, comforting and creamy with enough protein without using meat since I seem to have gone off it again. 

Anyway I grabbed the following:

1 full handful fresh dill

1 garlic clove

Half a lemon

Half a tub of Greek yogurt

1 courgette

1/2 cucumber

Tin butter beans 

Generous pinch seasalt

Few flakes Parmesan 

Drizzle olive oil

First I whizzed up the dill, garlic and yogurt in a hand blender. 

Then I spiralised the courgette and cucumber on the fat noodle blade - without one you could just use a peeler to slice off thin strips. 

Warm the veggie noodles in some olive oil in a sauté pan before adding the drained butter beans and a sprinkle of Maldon sea salt. Warm it all through then squeeze in the lemon juice, stir through the dill yogurt mix and the Parmesan.  

And eat! 

I served it with some cracked black pepper and a toasted whole grain pitta bread and a little bit of feta over the top as I had some left in the fridge. 

It was absolutely delicious. Really fresh from the dill, tangy from the lemon but creamy from the yogurt and Parmesan. The beans made it nice and satisfying and the spiralised veggies meant it felt like eating pasta but without the pasta!

So nice.  Enjoy!

Alex's inspiration

Every now and then Alex goes all culinary creative.  He'll suddenly get a craving for a food or mixture of foods and will talk me through the sort of dish he envisages them forming together.  My challenge is to take his musings and turn them into an actual dish.  Sometimes what he invents in his own head sounds amazing, other times I adapt here and there.

Tonight's effort was courtesy of one of said moments.  The other day Alex said:

" Tomorrow night love, is it alright if we have some butter beans, maybe warmed through with some garlic and olive oil, and some herbs of some description, with some roasted tomatoes and asparagus with maybe some avocado on the side or something?"  He gets all Italian chef with his hands when he talks this through as well.

I thought that sounded really rather nice, minus the avocado on the side thing, and so that is what I created tonight.

Firstly I chose baby tomatoes on the vine for the super sweet tastiness and I roasted them on a bed of chopped up fennel (because it is ridiculously good for you and it was £1 for a giant bag full at the market), crushed garlic and torn basil, drizzled with olive oil, black pepper and Maldon salt (obvs). 

While all that was doing I lightly steamed some baby asparagus.

For the butter beans I used coconut oil (SO nice and excellently healthy alternative to other fats) and very lightly fried a load more garlic in that before adding the beans to just heat through - I wanted the garlic to retain it's tang and the beans to retain their bite rather than go mushy.



Then I added the juice of half a lemon and a load of chopped up fresh parsley (having determined that as the best herb to use here, I think because it's very fresh and peppery so would counteract the soft buttery beans) and seasoned it too.

Then I just lobbed it all on a plate really.

This time, Alex done good. Very good.  We both made lots of "mmmm" type noises during consumption.

Food like this just makes me SO happy.  A. because nutritionally these sorts of natural whole foods just do, fact. B. because we invented this all by ourselves and worked together C. because it tasted super yum and D. it's all just so darn satisfying...from an appetite and an accomplishment sort of point of view.

It's this making stuff up using lovely ingredients type of cooking (and eating!) I really love.