Asparagus and Mushroom Pasta

This recipe is wonderfully quick and easy, taking around 20 minutes start to finish depending on your choice of pasta. The combination of ingredients makes it feel both healthy and indulgent. This would be great eaten hot or cold, ideal for a packed lunch or week night dinner when something that doesn't use too much brain power is on the cards. This makes enough for two portions.

Ingredients:
1 pack of asparagus
1 large pack of chestnut mushrooms
2 avocados
6 cloves of garlic
2 handfuls of rocket
2 portions of pasta according to cooking guidelines ( I use spaghetti)
1 tbsp butter
salt and pepper to taste

Method:

Put your pasta of choice on to cook according to the instructions on the packet. Add the butter to a frying pan with a generous helping of the salt and pepper over a low heat to melt the butter, Chop the mushrooms into slices around 3mm thick and add to the butter increasing the heat slightly. Snap the woody ends off the asparagus and chop into roughly bite sized pieces before adding to the frying pan. Peel and crush the garlic, adding to the mushrooms and asparagus; stirring thoroughly to ensure everything is well incorporated. Saute the mushrooms and asparagus until the asparagus is tender and the mushrooms are soft.

Once the pasta is cooked, drain and add to the frying pan with the mushroom and asparagus. Open the avocados and slice both length ways and horizontally to create 'cubes' before scooping out the flesh with a spoon. Add the rocket and avocado to the pan and mix everything well ensuring all is evenly coated in the remaining butter. Add salt and pepper to taste before serving.

My top 3 food places in Inverness

Coming from a rather 'defective' family, eating out can be a mission. Out of 5 of us there are two vegetarians, one coeliac omni, one dairy and egg-free vegetarian (me) and one 'normal' omni.

Miele's Gelateria

Perfectly positioned a street back from the river that runs through the centre of town, Miele's sells the best ice creams and sorbets I've ever tried. They also do a dairy free ice cream and are happy to chat about allergy needs which makes the world of difference to being able to confidently order. My favourites have to be their Irn Bru sorbet and the definitely indulgent prosecco sorbet. Perfect for date days and after work treats, Miele's are a must visit.

 Blend

Tucked just around the corner from the Eastgate shopping centre, lies this utter gem of a cafe. I would  get (and have) every meal possible from them. Ideal for everyone, the selection of food is incredible with filled bagels and epic cakes being the specialities although the soup of the day is up there too. Catering to vegans and with loads of gluten free options of the menu as well, Blend is one of my favourite places to grab food with friends or grab a bite to eat when I'm working. My personal favourites have to be their 'Basil Faulty' bagel, the 'Fooled pork' bagel and their spicy noodle soup.

Zizzis

With their allergen menu, Zizzi's were the first chain restuarant in Inverness where I could go and have a meal without feeling like a massive pain in the arse and without having to worry that my food would then make me ill. The ability to eat without worry is a wonderful thing and Zizzi's are one of the places that allow that. More and more restaurants are starting to cater for people with allergies but its slow progress and every single one is special to those who struggle. My favourites are for sure their vegan lentil ragu, their vegan pizza with all the toppings and the new chocolate tart. Yummy!

Perfect for food with friends and family, the best kind, these are my favourite places at home to visit and those I can eat in confidently. Happy eating!!!

Roast Pepper Soup

I made this recently to use up a few bell peppers that were getting a bit past it and totally fell in love. The perfect soup for a rainy summers day, the flavours are fresh and light while remaining hearty and warming. This recipe makes two generous bowl-fuls.

Ingredients:

4 bell peppers
6 medium carrots
2 large onions
2 tbsp tomato puree
1 tin tomatoes
2 tsp mix herbs
2 tbsp olive oil
salt and pepper to taste

Method:

Preheat your oven to around 180 degrees fan or 200 degrees non-fan. Roughly chop the onions, peppers and carrots and place in a roasting dish with the olive oil, herbs and a generous amount of salt and pepper. Mix these together well ensuring everything is evenly coated and place in the oven for 20-30 minutes until the carrots are soft and everything is just starting to caramelize stirring regularly to ensure nothing burns.

Allow everything to cool a little before spooning into a food processor with the tinned tomatoes and tomato puree. Whizz everything up to your desired consistency ( I personally like a slightly thicker soup) adding water or stock to thin if needed.

Pour your soup into a large pan and simmer for 15-20 minutes to allow the flavours to develop and it to warm through. Serve with a good slap of crusty bread for sheer bliss.

Perfect Crusty Bread

Homemade bread is a thing of beauty, There is no smell like it, it fills the home with the perfect smell that's comforting and cosy. I find making bread therapeutic, the rhythmic kneading really helps relieve stress. I love to put on some good music with a strong beat to help me power through the kneading and maybe have a cheeky wee bum wiggle at the same time!

Ingredients:

500g strong white bread flour
1 tsp fast action yeast
1.5 tsp salt
25g butter
340ml lukewarm water

Method:

In a large bowl place the flour and salt and mix together. Gently rub in the butter until its all combined. Add the yeast and mix again. Slowly add the water using your fingers to bring the mixture together to form a sticky dough.

Generously flour your work surface and tip the dough out, making sure not to leave any in the bowl. Knead the dough for around ten minutes until the dough becomes soft to the touch, It should have a consistency similar to your earlobe (weird, I know) and when stretched should create almost like a clear film before ripping, showing that the gluten has been built up.

Mould the dough into a ball, turning gently with your hands under the very edges to create a smooth dome. Place your dough ball into an oiled bowl and cover with clingfilm before placing somewhere warm ( I use my airing cupboard) for at least an hour or until the dough has doubled in size.

Bring your dough out and pop on a floured work surface. Gently knead the dough to knock out any air bubbles, it should feel light and springy to the touch.

Oil a loaf tin and gently place your dough in, using your fingers to stretch it and push it to the edges. Cover with a clean tea towel and pop back in the warmth for at least half an hour.

Preheat your oven to 210 degrees fan or 230 degrees non-fan and place the bread on the middle shelf, baking for 25-30 minutes until golden brown on top and solid to the touch. Remove the bread from the tin and tap on its bottom, it should sound almost hollow when baked right through and can be placed back into the tin and oven if needs be. Place the bread on a wire rack to cool before cutting if you can resist that long, I never can, and slather with butter or your toppings of choice.