Wednesdays are swiftly becoming a one of my favourite days thanks to this blogger series! I am loving finding out all about some of my favourite foodies and I am gathering quite a catalogue of recipes I will be trying too.
How are you finding the series? Is there anything you would like to ask our food blogger friends? Have you tried any of the recipes from their pages yet? I would love to hear from you regarding who else you would love to see in this series! So far we have featured the lovely Le Coin de Mel and My Boys Club.
This week we have the fabulous Eva from…
I’m Eva and I blog about green and ethical lifestyle as family. I also post lots of vegetarian recipes. I started it about two years ago as a hobby and to keep my brain occupied. Since I’ve been a SAHM for nearly 4 years now, my blog became my creative outlet.
Cooking came first, but not much earlier, haha! I hadn’t cooked a single thing until well in my thirties and when I started to cook a few years ago (just before my son was born) I fell in love with it. I’m now regretting not starting earlier.
French onion soup, with homemade bread and some fancy salad. Proper French onion soup takes ages and lots of supervision. And I absolutely love it. I haven’t cooked it in ages as the children wont touch it. Also that time spent on cooking is a luxury nowadays!
Cast iron casserole dish – literally cooks or fries anything when you need to, cheese and crusty bread!
I do have a salad I make every other week with red cabbage, Stilton Cheese, apples and celery and I have my own take on French ratatouille.
Oh plenty! Mainly all related to disregarding measurements in recipes and swapping ingredients for other ones because I didn’t have the right one at home.
Never thought about that. Quite like Rick Stein!
Eva has very kindly shared this recipe and it looks amazing, Evie was sitting watching me type this up and she has requested it for tea tomorrow so I know what we are having! (Gosh I love Parmesan so she didn’t have to ask twice!) lol
Rich and creamy, packed with healthy vegetables. Cooks very quickly, so even adding up the chopping time, it’s ready in 35 minutes.
1 medium onion finely chopped
4 cloves garlic minced
500 ml vegetable stock
250 grams chestnut mushrooms sliced
250 grams baby vine tomatoes halved lengthwise
100 grams frozen baby spinach leaves
150 grams dry pasta fussili or similar
200 ml thick cream
1 handful fresh chives chopped
1 handful fresh parsley chopped
40 grams pine nuts toasted
2 tbsp olive oil
30 grams hard cheese shaved for decoration
I used my big casserole pan for this dish.
1. Heat the olive oil on medium heat and add the onions together with the mushroom.
2. Sauté for 3 minutes until it’s fragrant.
3. Add everything else: spinach, tomatoes, vegetable stock, chives, parsley, cream and mix them.
4. Cover it with a lid and on medium heat, bring it to boil.
5. Turn down the heat and cook it for a further 15 minutes or until all the liquids are evaporated.
6. Toast the pine nuts and shave some Parmesan or similar vegetarian hard cheese.