Green Dinner

It has been a while since my last post but now it's the time to share some of my simple recipes again. This post is about 3 dishes that we cooked for yesterday dinner.

Starter: Pea & Parsley Soup

 - 500 g petit pois (I used frozen peas)
-  fresh parsley
- 1 onion
- fresh chives
- 4 spring onions
- salt & oil
- 200 g chestnut mushrooms.









Add a couple of spoons of oil (we use rapeseed oil) into a frying pan. Once it's warm, add the chopped the spring onions and the onion with a pinch of salt and cook them (medium heat) until they begin to turn brown and soft.  At this point, add the peas and the parsley and stir gently. Low heat for 15-20 minutes. In the meantime, bring some water to boil and make some vegetable stock. Once the peas are warm, add the broth and blend altogether. I also topped this soup with some chestnut mushrooms and parmesan cheese.

Main: Purple Broccoli Sprouts and Anchovies Penne

- 200 g spelt penne
- 300 g broccoli sprouts
- 50 g anchovies
- half onion
- 1 clove of garlic
- 1 chilli pepper











In a pan, hot cook the oil then add the chopped onion and cook for 5 minutes until tender. Then add the garlic, chilli and the chopped anchovies and stir, low heat for 10 minutes. Bring some water to a boil and cook cook the broccoli sprouts for a 2 minutes. Afterwards, take them out and put the pasta into the same water. Chop the sprouts and add them to the pan. Once the pasta is cooked (put aside some of the cooking water before draining it), mix it with the anchovies and broccoli sauce. If it's too dry, spoon some of the cooking water into the pan and stir gently.

Dessert: Raspberry coulis, Yoghurt and Granola super quick dessert 

We didn't plan to make the dessert properly so we came up with this simple but tasty idea to finish off our dinner with a sweet taste.

- 200 g raspberry
- 200 g greek yoghurt (unsweetened)
- 3 spoons of honey
- granola or seed & nut mix.


Low heat the raspberries with a couple of spoons of water for 5 minutes then strain through a sieve  with a spatula in order to obtain a smooth seedless cream. Let it set in the freezer for 15 minutes. Mix the yoghurt with the honey. Finally, create your own dessert with different layers and textures.