Another week, another dip here on I Spy Plum Pie! This one is a new favourite here at ISPP HQ as it works equally well served with crudités and crackers, or as a spread to make even the most simple sandwich a whole lot tastier! It makes a nice change from hummus as well! So here we go, my rosemary & parsley cannellini bean dip!
As you may have seen in my January Balcony Garden update I now have a mini capsicum plant which was getting rather laden with gorgeous orange peppers. There was really only one thing to do with them when they ripened – stuff them with cheese! I was even able to flavour them with herbs from my balcony and lemon from my parents, so it really is a homegrown affair! So here they are, my ricotta stuffed mini capsicums!
I’m trying to make the most of the gorgeous fresh summer produce while it’s still around and this salad is a prime example of that. It uses not one but three different kinds of peas and the dressing, whilst being simple, still manages pack a delicious flavour punch. It’s the ideal summer salad for a BBQ! So here goes, my pea, mint & goats cheese salad!
While I try and eat pretty healthy most of the time, sometimes I just need to whip up a baked good to have with a cup of tea, or to take to work to stave away the mid-afternoon energy slump. That was the impetus behind this cranberry, almond & choc chip slice and I was certainly happy with how it turned out! I think I’ll be making this one again soon!
Sushi is often my go-to option if I need to grab a quick lunch when I’m out and about so I decided it was about time I started making my own to have for lunch on the weekend, or as an alternative to salad at work during the week. The best part about making your own sushi is you can really play around with the fillings, try new combos and make it exactly as you like it! So here we are, my vegetarian sushi!