Thai Green Curry

Thai-Style Green Vegetable Curry (serves 2)

Curry paste
4 spring onions, finely sliced
2 lemon grass stalks, chopped
2 cloves garlic, chopped
2cm root ginger, peeled and chopped
6 dried red chillies
handful chopped coriander (keep a little for decoration)
tsp each ground coriander and ground cumin
juice of a lemon

Put all ingredients in a blender and blitz until a smooth paste forms. No need for any oil as the juice will come out of the onions and ginger. 
I used dried chillies but if you have fresh use them, or if you can't find either, put in a couple of guindillas but wash thoroughly to remove vinegar. 
If you don't have lemon grass throw in some chopped lemon rind.

Nordic Inspiration

"Eat your way to health and happiness" - er yes please! When a recipe book has this as the tagline how could I possibly resist? Trina Hahneman's The Nordic Diet was gifted to me by my good friend Sarah, and promising to cook her a recipe or two from its 144 pages, I delved in, finding myself not only inspired but also encouraged to look beyond the ingredient rut that I get myself into.The book focusses on the traditional diet of northern Europeans, consisting of a variety of grains, berries, vegetables, fish, poultry and game. There are plenty of vegetarian options and creative ideas for any meal of the day.

Zesty Coleslaw and Sardines & Tomato Breakfast Smorrebrod

Bean and Beetroot Burgers

Looking for a new take on the classic bean burger I raided the 'fridge and came up with this tasty delight. I've yet to develop green fingers and grow my own herbs and I'd already used up my fresh supplies so I resorted to the store cupboard for the dried varieties. If you have fresh, use them but up the quantity to a tablespoon.