Roast broccoli with toasted quinoa and barley

As you can see I enjoyed making this a lot. The simple practice of roasting broccoli turns a seemingly bland vegetable into a delicious flavoursome addition to your dinner.

Chop and boil a head of broccoli in some lightly salted water. Preparing the oven to 180 deg - lay out the cooked broccoli onto an oven tray and drizzle lightly with olive oil. Allow 20 mins for roasting.

Meanwhile, after cooking your quinoa and barley (or buying it already done for you like I do sometimes) drizzle some olive oil in a pan and add the quinoa mix, allowing it to toast in the pan.
Add a sprinkle of parmesan and chilli flakes to the mix, adding amazing flavours! Throw in some chopped walnuts to finish off the dish.

Top with crumbled feta cheese and extra walnuts if you like. Serve with Caprese salad, red wine, or enjoy on it's own! Enjoy!

Comfort food bliss

I invented this deliciousness about a year ago. The autumn London nights meant I needed something wholesome and warm to keep me company on the couch. This is amazingly easy and cheap too which is always a plus! The base of the sauce is Heinz Tomato soup, with whom I have an incredible love affair with.

1 can Heinz tomato soup - heat in a saucepan
add 1 cup of conchigliette pasta shells (very tiny and easy to cook in the soup base)
once the mix starts to thicken and the pasta starts to cook through, add chilli flakes.
Stir in a handful of parmesan to the mix, this will make it more creamy and adds flavour.

Once it's cooked through, serve with a topping of parmesan cheese and a sprinkle of chilli flakes.

You're Welcome.