Sides

Sausage rolls with sweet potato and caramelised onion

12th December 2018 by bos.kitchen Leave a Comment

Party season is here – the season of nibbles, bubbles and desserts. Canapés and appetisers are the best part of any evening, so I had to bring you one of my all time favourite party recipes – veggie sausage rolls! Irresistibly snackable, deliciously moreish and sure to please all of your guests, even the meat eaters.

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Onion Bhaji with a lime and coriander dip

20th February 2017 by bos.kitchen 2 Comments

I’m craving comfort foods right now. Comfort food to me is usually something Indian inspired. A big hug in a bowl daal, a fluffy naan bread, a spice laden pot of potato curry or a heaping mountain of steaming hot, fragrant rice. Basically anything with spice and carbs or vegetables and I’m there. All over it. …

Green Goddess dip

16th October 2016 by bos.kitchen Leave a Comment

I’m so excited to share this with you – my Green Goddess dip. If there was a bowl of self-love, this would be it.

This dip is gonna get you glowin’ girrrrl…or boy, if you’re cool enough to be reading this.

It’s my quick fix when I need a bit of a detox. I had this for a snack after breakfast today and I’ve only just remembered I need to eat dinner. It’s kept me full and energised all day! That is no mean feat. Healthy dips like this are incredibly easy to whip up and you can also use it on pasta, tortillas, burritos, sandwiches, rice cakes, baked potatoes… you get my drift. I just love having something like this in the fridge for those random savoury hunger pangs I often get in the evening.

I’ve loaded this with beautiful, powerful ingredients to help nourish and detox. First up- my favourite superfood, spirulina- packed with chlorophyll that removes toxins from the blood. It’s also loaded with iron, essential for all cell renewal in the body.

Kale actually activates detoxifying enzymes in the liver and is rich in antioxidants – hello gorgeous skin! Garlic improves circulation and boosts the immune system, which is a good job because I eat garlic every damn day. Avocado clears and nourishes the skin and is full of vitamins A, B, C, E and K- I’ll take all of them today please!

I hope you have a hot minute to make this dip. You may just be rewarded with energy, good health and the glow of a Goddess.

Green Goddess dip

3 cloves garlic, peeled
2 large handfuls kale, roughly chopped (include the stems)
Juice of 2 lemons
5 tbsp avocado oil
2 medium sized avocados
2tsp organic spirulina (I use Organic Burst)
1 tin cannellini/white beans, drained and rinsed
Handful of parsley
1/4 tsp salt
Black pepper, to taste

Add garlic to the food processor and pulse briefly to chop.
Add all other ingredients, pulsing until smoothy and creamy. Taste, season and adjust as needed.

Spicy & smoky wedges with guac

20th May 2016 by bos.kitchen 1 Comment

Is there anything more rewarding than eating a plate of perfectly crispy potato wedges with fresh, zingy guacamole? I don’t think so. Here’s my step by step guide to one of my favourite meals ever. It’s worth taking extra care when making wedges, little changes can make such a big difference. Feel free to play around with the spices and make your own bespoke blend.

I’d love to hear what you think if you try this super simple recipe!

Recipe

Wedges –

800g-1kg potatoes (bigger ones are best for finger sized, even wedges)
1 tsp smoked paprika
1/2 tsp hot chili powder (use a tsp if you only have regular chili powder)
1 tsp dried oregano
3 tbsp olive oil
Sea salt and pepper

Guacamole –

2 avocados
Big handful of parsley or coriander
Handful cherry tomatoes, sliced
Juice of one lemon or lime
Sea salt and pepper

Put a large pan of water on to boil. Heat oven to 200 degrees and put two large baking sheets in the oven.
Wash your potatoes well and slice into wedges- leave the skin on. The best way to slice them is to slice them in half length ways, then half again, the same way, keep going until you get even wedges. Long potatoes work best here!
Boil your wedges for about 10-15 minutes, until you can pierce them with a fork. Depending on the potato, you may need longer here, but just keep testing. You want them to stay together so don’t over boil them.
Drain the wedges and leave to rest in the colander.
Make your spice mix by mixing smoked paprika, oregano, chili powder and salt and pepper in a small jar or cup.
Gently tip wedges into a bowl and cover with the olive oil and spice mix, stir briefly until wedges are roughly coated. It’s okay if some parts aren’t quite covered, it all adds to the flavour party!
Tip onto your hot baking sheets in a single layer (try not to have them on top of each other) and roast in the oven for about 20-25 minutes until evenly browned, turning half way through.

While the wedges are cooking, make your guacamole.

Roughly mash avocados in a bowl. I like to leave it quite chunky, so only mash briefly.
Add herbs, cherry tomatoes, lemon/lime juice and salt and pepper. Don’t hold back on the pepper.

Beet houmous and golden curry dip

28th February 2016 by bos.kitchen 4 Comments

I have a problem. I don’t have a table big enough for my friends to fit around. Normally I end up making curry or something you can have in a bowl so that people can find a space to sit and eat, even if it isn’t at the table. I haven’t been up to cooking much lately, so when I planned to have friends round for a little birthday celebration yesterday I needed something that required minimal effort. Dips and homemade crackers was the answer! I love food you can nibble at throughout the evening. There’s a lot less washing up too. I’ve been making the beet humous for a while, it’s earthiness blends so well with the smoked paprika. The golden curry dip was a revelation, everything I wanted, thick and daal like, yet spicy-sweet and moreish enough to make you want to slather it over everything. There’s no end to creativity with dips, if you haven’t made your own before, give it a go- you won’t regret it. Dips are one of those things where it’s kind of hard to go wrong. Just add a little of what you fancy, taste, then adjust accordingly.

Beet humous

3 smallish peeled beets, raw
1 can organic chickpeas, drained
1 tbsp tahini
2 garlic cloves
4 tbsp extra virgin olive oil
1 tsp smoked paprika (I usually add a bit more than this but I love smoked paprika)
1 tsp cumin
1/4 tsp cayenne pepper
Sea salt and black pepper
Juice of one lemon

Blend all ingredients together until well combined.
Add a little water at a time until smooth and creamy.
Taste and adjust as needed. Keeps well for 2-3 days in the fridge.

Golden curry dip

2 cups red lentils, washed
2 cups water
2 garlic cloves
1 thumb fresh ginger, minced
1 tsp ground turmeric
1/2 tsp smoked paprika
2 tsp apple cider vinegar
2 tbsp olive oil
2 tbsp maple syrup
1/3 cup – 1/2 cup water

Cook lentils in the two cups of water for around 15-20 minutes over a medium heat, until all the water is absorbed. Allow to cool.
Add cooled lentils and all other ingredients to a blender, apart from the half cup of water. Now add the water a little at a time, until desired consistency is reached. I like mine thick, so I just added a little water.
Taste and adjust as needed. Keeps well in the fridge for 3-4 days.