lactose free loves: pea and bean dip

I’ve been trying out some new recipes with all the free time I seem to have on my hands at the minute, and this one is one I’m really enjoying. It’s quick and easy to make, super healthy, and tastes really good! It is also suitable for freezing so I made a big batch and put little pots of it in the freezer ready for lunch at work, or when I’m fancying some!

Let me know what you think!

Ingredients –

1 handful of podded garden peas

1 handful of edamame beans (could also use broad beans)

1 small handful of basil leaves

1 small handful of mint leaves

1 large handful of Parmesan (to serve)

2 glugs of extra virgin olive oil

one lemon

salt and pepper

 

Method:

1. In a pestle and mortar (or a food processor if you have one) smash up a few mint and basil leaves with your peas and beans until they look like mushy peas. It’s better to start with a couple of each leaves and then add to your own taste.

2. If you aren’t freezing the dip, add some of the Parmesan to the mix. If you are going to be freezing some of the dip, keep the Parmesan for after.

3. Loosen the mixture with a couple of glugs of oil, and balance out the flavours with the lemon juice, salt and pepper.

4. Taste the dip and see if you need any more basil/mint.

5. Sprinkle a few bits of Parmesan on top of the dip to your own taste. You can either spread it on crostini/sourdough or use as a dip with crudites/pitta/breadsticks.

 

 

Super quick, super easy, super tasty!

Let me know what you think!

love sophie

lactose free loves: easy peasy pizza

I’m a Taurus, which apparently means I’m more than likely to become hangry if I’m left without food long enough. I’m not often like this, but when I am all I want is food, and quickly.

With the cold nights drawing in, I’ve also been craving some really hot food to keep me cosy. My easy peasy pizza recipe is perfect for a quick lunch, or a dinner. It can even be paired with my sweet potato wedges (coming soon…) for a real treat.

All you need is a tortilla wrap, some pesto, and any veg you can get your hands on! Simples!

I was very excited to discover that ASDA now stock a lactose free mozzarella which I would 100% recommend as it tastes/melts exactly the same as the good stuff.

So here’s the simple recipe, which can easily be adapted to suit the contents of your fridge, or to use up the leftovers:

(The recipe is based on one person/pizza)

Ingredients:

1 tortilla wrap (the multi-seeded ones are fab!)

3 tablespoons of sundried tomato pesto (can be exchanged for green pesto/tomato puree)

2 handfuls of spinach

3 mushrooms

1/2 red pepper

handful of plum tomatoes, halved

four olives, halved

1 ball of lactose free mozzarella

 

Method:

1.Heat the oven up to 190 degrees, and prep a baking tray. If you’ve got a pizza baking tray, fab, if not you can just use a normal one, or a bit of tinfoil.

2. Put the wrap on the baking tray, and dollop on the pesto, or alternative, spreading it around evenly so the wrap is covered.

3. Wash the spinach leaves and spread them around on top, covering the pesto.

4. Chop the mushrooms, tomatoes, olives, and pepper. Spread these all out on top, making sure the pizza is even (it’ll cook quicker). You can also add tuna/cooked meats to the pizza, but I made mine vegetarian.

5. Slice the mozzarella length ways, and arrange on top of the vegetables.

6. Put in the oven for 10-15 minutes, until the edges of the wrap are crisp, and the mozzarella and veg are cooked.

Voila! So simple, so quick, so yummy!

It’s especially good seen as most pizza dough takes an age to make, and this one is so much healthier. If you’re having friends over, why not buy mini wraps and make a selection of different pizzas to share? Or each put toppings on your own wrap? This recipe is so adaptable it can suit anyone.

Let me know how you make yours!

love sophie