Grilled Vegetable and Goats Cheese Terrine

Divalicious:

It was a year ago since I made this delicious vegetable terrine. A simple way of using grilled vegetables and goats cheese.

Originally posted on Divalicious Recipes:

Colourful layers of vegetables Colourful layers of vegetables

This is now my 500th post!  I cannot believe how many recipes have been tried, tested and posted in my three years of blogging.   I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter.  So, here it is and thank you, Tawnya for the challenge!  I loved the range of colours in this and the taste was lovely.  The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”.  He had seconds.

This should be made the day before so that the Terrine can take shape but is worth the wait.  Instead of Goats cheese, I think Feta would be lovely.  You could also omit the cheese for a Vegan option.  Perhaps add some grilled onion, Portabello mushroom or sweet potato?…

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Broccoli Coleslaw

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I never had thought of using the broccoli stem in recipes and used to chuck it away after trimming my broccoli.  Then I read about using it in salads, often in place of raw cabbage, so gave it a whirl.  Well, what a revelation to me this was.  I loved the flavour and it is similar to cabbage and not as “broccoli” as I thought it would be.  It has a nice crunch too.  So, what better dish to play around with it then the humble coleslaw.  I used a blue cheese dressing for this but you could use your usual coleslaw dressing instead.  I shall never throw away the stems again!

Yummy, tell me more Diva…

Carrot, Peanut, Ginger & Lime Salad

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Inspired by a recent Buzzfeed article on salads made with a spiralizer, I reached into my cupboards, wiped the dust of mine and gave this recipe a go.  It blew me away and I am now back to spiralizing everything I can get my hands on!  This is one of the best salads I’ve eaten for a while and I could eat this all day long.  I may start to look orange at this rate as I’ve been munching this at least 3 times a week since making it.

Yummy, tell me more Diva…

Hazelnut Flour Muffins with a Coffee Cream Cheese Topping

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I’ve recently been playing around with hazelnut flour as I came across a bag of this in a supermarket.   I substituted a few recipes that I usually use almond flour with the hazelnut flour and was delighted with the results.   I love the hazelnut flavour and combined it with coffee for the cream cheese topping.  You could change the topping or omit it all together.   I liked it as it reminded me of a coffee and walnut cake.  If you don’t have hazelnut flour you could make your own by grinding the nuts (the same way that you would make almond flour).  Sadly for me, hazelnuts are not in abundance where I live so you can understand my excitement when I came across a bag of this flour and saw how low in carbs it was too.  I think I squealed out loud with girlish glee….makes a change from my loud swearing at seeing how expensive the cauliflowers are in that shop.

Yummy, tell me more Diva…

Palm Hearts, Tomato and Artichoke Salad

This is a colourful and tasty salad that is just wonderfully simple to make.  Although I used basil, other herbs would be just as tasty.  It would make a great side salad with fish or a frittata or you can just scoff a bowl of it by itself!   It’s best eaten after about 30 minutes of making to let the flavours develop.

Yummy, tell me more Diva…

Kale, Red Pepper & Onion and Feta Frittata

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As you will know by now, I love a frittata.  It’s my “let’s whip up something quick dish”.  I had bunches of kale lying around, as you do, so thought I’d use it in a frittata in place of spinach.  It tasted better than I had anticipated and even the Chief Taster munched a large piece for lunch.  It was colourful and tasty – just as I like my food!

Yummy, tell me more Diva…

Low Carb Tortilla Wraps

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I came across this recipe on The KetoDiet Blog which I am a big fan of.   This dough recipe makes great tortillas, nachos or even breadsticks.  It’s now my favourite sandwich wrap recipe and makes a regular appearance at our dining table.   The beauty of this recipe is that it is very flexible and you can roll the wraps up with no cracking.  I’ve also used it for an enchillada dish..just yummy.

Yummy, tell me more Diva…