Author: thuddirect

Woodland Pasta

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This is a yummy woodland pasta full of woodland mushrooms, kale and carrots, celery. Make it with conventional pasta or if you want to try an alternative, try a quinoa spaghetti or wholewheat penne.

Ingredients: 1 clove of garlic, 2 banana shallots, 80g button mushrooms, 40g shitake mushrooms, 60-80g kale, 1 carrot, 1 stick of celery, sprig of sage and thyme.

From the Larder: 175-200g Pasta, 1 tin of tomatoes, 1 tbsp balsamic vinegar, olive oil, salt, pepper (optional extra: honey, grated cheese, sausages).

Instructions:

  • Bring a sauce pan of water to the boil ready for the pasta and start cooking sausages if using.
  • Finely chop the garlic and shallot, and finely chop the celery and carrot. Chop the sage leaves and strip the thyme leaves from their stem. Sauté all in a glug of olive oil with a pinch of salt for about 5 minutes until carrots are softening and celery is becoming slightly translucent.sauteeing veg with herbs
  • Slice the mushrooms and chop the kale. Add to the pan continuing to sauté for about 5 minutes until mushrooms are soft.
  • Add the tin of tomatoes to the veg along with a pinch of salt, balsamic vinegar and an optional pinch of brown sugar or honey.
  • Simmer gently while the pasta cooks.whole pan sauteeing veg with tomatoes
  • Add the pasta to the boiling water and cook for 10-12 minutes or according to packet instructions.
  • Serve the pasta with the veggie sauce and sprinkle with grated cheese of your choice.

Ginger Chilli Roast Veg with Coconut Rice

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In this dish we’re mostly roasting. Roasted roots with Tomatoes smothered in ginger, chilli, honey and garlic all served over coconut rice with mint on top….what’s not to love?

Ingredients: ½ chilli, 1 clove garlic, 1cm piece of ginger, 100g Jerusalem artichoke, 200g butternut squash, 100g potatoes, 50g tomatoes, sprig of mint.

From the larder: 1 tin coconut milk, 200g rice (ideally brown), 1tsp honey, oil, yogurt.

Instructions:

  • Preheat oven to 200 degrees.
  • Only peeling the squash, chop squash, potatoes and Jerusalem artichoke into small chunks. Place in a roasting tin, drizzle with oil, season with salt and pepper and place in the oven to roast.roasted veg 600px
  • Place the rice in a saucepan, add the tin of coconut milk and top up with about ¼ tin of water to the right amount of liquid for the rice to cook. Bring to the boil and simmer until cooked.
  • On a chopping board, mince and smash together the ginger, ½ chilli, garlic, honey, and pinch of salt.
  • Halve the tomatoes, smear the chilli mix over them and add them to the roasting tin already in the oven. If easier, smear the chilli mix over all the roasting veg.
  • When veg is soft, serve on top of coconut rice with torn mint leaves and a dollop of yogurt.

Sick of cooking the same old dinners? 10 tasty recipes to reinvent your favourite meals

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You’ve had a long day, without a second to think about what’s on the menu for dinner tonight. You can’t help but think how tired you are of eating the same old thing. As the commute home begins, you start to think about what you may (or may not!) have in the fridge. Same old ingredients to make the same old recipes.

You’re not alone- the average Brit makes the same 12 recipes over and over again!

Your spaghetti bolognese may be reliable, but wouldn’t it be nice to cook a delicious meal for the first time and try something new? THUD is here to help you try new recipes with delicious ingredients every week!

Check out our deliciously healthy favourite 10 recipes to help reinvent your old faithfuls and get you out of your cooking rut. Hey, you may even discover a new favourite recipe!

1. Sick of Stir-fry?

 

square-stir-fry-600pxYour usual recipe: Store bought Stir-fry

THUD version: Shimeji and Mouli Stir-fry

Stir-fries are great. Easy, quick and you can chuck just about anything in them. But rather than just use the boring veg in the fridge, why not upgrade your stir-fry to our Shimeji and Mouli Stir-fry? A quick mid week meal, this stir fry is perfect for a night when you’re on the run. We’ve thrown in some beautiful shimeji mushrooms and crunchy white mouli to mix things up a bit and get the tastebuds going.

Check out the full recipe for Shimeji and Mouli Stirfry

2. Curry in need of kick

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Your usual recipe: Curry

THUD version: Rainbow Chard and Sweet Potato Curry

We can’t really get enough of beautiful rainbow chard and want to make the most of just how easy this recipe is to make. This is an absolutely delicious curry using chard, sweet potato, spices and yoghurt to make a healthy creamy yummy curry!

Trust us, this is a new take on your usual curry and easy to make during busy weeknights. 

Check out the full recipe for Rainbow Chard and Sweet Potato Curry

3. Frozen Pizza have you feeling cold?

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Your usual recipe: A frozen pizza

THUD version: Caramelised Leek, Tomato and Herb Tart

Baby onions, leeks, herbs and tomatoes make a fabulous mix for this super simple tart.

Top it with goats cheese and and pop it in the oven for a tasty meal for two.

We love how fresh this tart is and how much room there is for experimentation! Total upgrade from a frozen pizza.

Check out the full recipe for Caramelised Leek, Tomato and Herb Tart

4. Don’t feel run down by your Risotto

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Your usual recipe: Ready meal risotto

THUD version: Jerusalem Artichoke Risotto

With purple carrots in the mix, this risotto takes on their colour and creates a beautiful meal, containing tasty jerusalem artichokes, mushrooms and spinach.

Upgrade from your usual risotto with this gorgeous and unique meal that will have you dreaming of seconds. Ditch the ready meal and enjoy cooking again.

Check out the full recipe for Jerusalem Artichoke Risotto

5. Spaghetti making you sad?

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Your usual recipe: Spaghetti bolognese

THUD version: Leek, Courgette and Purple Sprouting Tagliatelle

Forget the spaghetti and upgrade to tagliatelle! This recipe calls for garlic, shallots and whole grain mustard.

The purple sprouting broccoli is a beautiful addition to the meal, ensuring you’re moving outside of your comfort zone.

Thumbs up from us!

Check out the full recipe for Leek, Courgette and Purple Sprouting Tagliatelle

6. Stop eating plain old Potatoes

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Your usual recipe: Boiled potatoes

THUD version: Winter Ratatouille with Hasselback Potatoes

A lovely wholesome rooty ratatouille full of leeks, carrots, parsley root, chervil root, and oregano and served with hasselback baked potatoes.

Swap your side dish of potatoes for this main event! Guaranteed to fill you up and the perfect dish to show off to family and friends.

 

Check out the full recipe for Winter Ratatouille with Hasselback Potatoes

7. Side salad need a bit of sass?

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Your usual recipe: Rocket or Iceburg lettuce

THUD version: Warm Winter Salad

Do you just throw a few leaves of lettuce on your plate each night because you feel you have to?

This is a delicious hearty winter salad, full of roasted sweet potato and carrots, cumin seeds as well as butter beans, crunchy kale and pretty pink radishes and finally finished off with a zesty basil dressing

 

Check out the full recipe for Warm Winter Salad

8. Transform your Rice

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Your usual recipe: Boiled rice

THUD version: Veggie Kedgeree

This is an interesting variation on a dish that is known for it’s fishiness!

This is a tasty veggie kedgeree that we think you’ll really enjoy.

Full of curried veggies mixed with rice and topped with boiled eggs, it’s a new spin on an old favourite.

Bonus: Eggs for protein!

Check out the full recipe for Veggie Kedgeree

9. A Soup you’ll want to show off

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Your usual recipe: Side soup

THUD version: Lemongrass and Star Anise Pho

A lovely warming noodle soup, this pho is brought to life with a delicious stock base starting with star anise and lemongrass packed full of fresh veg to make a great weeknight supper.

Easy to make and tasty, this recipe includes ginger, coriander and chilli.

You’ll feel warm and cozy after this one!

Check out the full recipe for Lemongrass and Star Anise Pho

10. Pessimistic about your Pasta bake?

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Your usual recipe: Tomato pasta bake

THUD version: Tomato and Kale Bake 

Skip the pasta! This Tomato and Kale Bake is delicious and doesn’t make you miss the carbs at all.

Packed full of San Marzano tomatoes, kale, garlic and baby pepper, this dinner delivers.

Topped with egg and a piece of crusty bread, this dinner is easy to whip up and beyond tasty.

Check out the full recipe for Tomato and Kale Bake

Easy and healthy food swaps to make

There you have it! 10 easy recipes to use the next time you’re ready for a change. Every recipe mentioned is from a previous THUD box and starts at only £2.50 per portion. If you’re looking for the freshest veg, herbs and spices plus innovative and delicious recipes, use code “NEWDINNER” for 25% off when you order your own THUD box.

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Beetroot Burgers With Rosemary Roasties and Padron Peppers

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Try a meat free day with these delicious beetroot burger served up with rosemary root fries and padron peppers. It’s healthy, beautiful not to mention full of flavour and spice.

Ingredients: 1/2 a sweet potato, 1 parsley root, sprig of rosemary, 1 beetroot, 1 shallot, small bunch of coriander, 4-5 padrón peppers.

From the larder: 1 tin of black beans, 1 egg, oil, 2 tsp cumin, 1 tsp cinnamon (optional: 3 tbsp flour, 75-100g feta, sourdough buns or lettuce leaf, sour cream).

Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice all the root veg, apart from the beetroot, into thin baton shapes, place in a roasting tin with rosemary leaves. Drizzle with oil, season and place in the oven to roast.root fries
  • In a bowl: mash black beans, grate beetroot and grate or slice the shallot. Mix in the egg, cumin, cinnamon and a pinch of salt. Allow to stand for 5-10 minutes if you have time, and then add chopped coriander and crumble in the feta. If it feels very sloppy and wet, add 3-5tbsp flour.grated beetrootgrated beets and spices 2grated beetroot and shallotgrated beets with spices and feta
  • Gather into patty shapes about 1cm thick and 5-6 cm in diameter. Add more flour if it is too wet when pulling together into patties.
  • Fry for about 4 minutes on each side or grill for 5 minutes on both sides – they will still be soft, but should crisp slightly on the outside.cooking beet burger.jpg
  • While cooking the burgers, add padrón peppers whole to a frying pan on high heat with a little oil, sprinkle with salt & cook until skin blisters & starts to blacken. They take about 2 mins so add when you’re close to serving up.
  • Serve root fries, padrón peppers and burgers with optional sourdough bread, and any other fixin’s you fancy.beetroot burger overhead colourful plate

Wild Garlic Leaf Pesto Pasta

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Mostly foraged in the woods, or along country lanes, wild garlic is one of our favourites.  The season is short and sweet and so to make the most of it, we’re keeping it simple and have created a delicious homemade pesto with pasta.

Ingredients: A big handful of wild garlic leaves(approx. 30g), 20g curly parsley, 10g basil, 90g cherry tomatoes.

From the Larder: 175g pasta, 30g Parmesan, 5 tbsp olive oil, 50g cashews/pine nuts, salt and pepper.

Instructions:

  • Bring a pan of water to the boil and start cook the pasta for 10-12 minutes or until pasta is al denté.
  • Halve the tomatoes, sprinkle with a little salt to bring out their juices and set aside.
  • Wash the garlic leaves well, they can be quite muddy!wild-garlic-leaves
  • In a processor or with a hand blender, whizz together the garlic leaf, parsley, basil, ¾ of the grated parmesan, nuts and 4-5 tbsp oil to make the pesto. Add more oil if you like a runnier consistency.garlic-leaf-pesto-ingredients-600pxgarlic-leaf-pesto-600px
  • When the pasta is al denté, drain and mix in the pesto.
  • Serve with tomatoes and their juices, remaining parmesan and garnish with any remaining herbs.
  • If you have any pesto left over, spread it on toast, eat with cheese, or stretch it to another pasta dish.

How to Forage Wild Garlic and Make a Delicious Wild Garlic Leaf Pesto Pasta

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Mostly found in the woods, or along country lanes, wild garlic (also known as Ramsons) is one of our absolute favourites. The season is short but sweet, so to make the most of it, we’re giving you our top tips to forage wild garlic. We’ve also included a few ideas on where to best locate it.

We’ve whipped up a simple but tasty Wild Garlic Leaf Pesto Pasta to serve with your newly foraged wild garlic. Ready to get started?screen-shot-2017-03-01-at-11-08-50

Enter your email for our step by step guide to creating Wild Garlic Leaf Pesto Pasta

Enter your details below and we’ll send you your own free guide, including the step-by-step tips to create your Wild Garlic Leaf Pesto Pasta! If you have any allergies or concerns, just let us know in the last section.

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In next week’s THUD box, you’ll find the full recipe for our Wild Garlic Leaf Pesto Pasta along with the delicious ingredients, including freshly grown wild garlic, to make your own! Order yours for as little as £2.50 per portion. Psst, use the code WILDGARLIC to get 25% off your box. Order your own box or give one as a gift for someone who’s ready to cook delicious and healthy recipes.

screen-shot-2017-03-03-at-11-46-28Foraging wild garlic near you

What exactly is foraging?

It can best be described as the act of finding and harvesting wild foods and as the weather warms, it’s the perfect time to get outdoors and start foraging wild garlic.

The season begins in early March and runs until mid June. Wild garlic can be found in almost any wooded area where there is damp soil for it to grow. Head to your closest forest or wooded area to take advantage of the season.

How do I forage wild garlic?

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  • Make the most of the season and plan recipes to use your wild garlic in
  • Be responsible and make sure you’re being following sustainable foraging practises. Check out Woodland Trust’s guidelines for more
  • Only take the leaves that are near the ground, while leaving the bulbs to ensure they can grow again next year
  • Choose healthy looking leaves that are long and bright. Stay away from highly populated areas and look for leaves that are more likely to be untouched
  • Wondering if you’re really choosing wild garlic? Crush a few leaves and wait for the undeniable scent of garlic…mmm delicious!

Wild Garlic Leaf Pesto Pasta Recipe

With your beautiful and fresh wild garlic, you’re ready to get cooking! Don’t forget that every THUD box arrives with the recipe card you’ll need, including preparation and cooking time. You don’t have to worry about being in to sign for the delivery of your THUD box, as they fit through any standard letterbox.

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Brussel Sprout Tabouleh

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Even though winter is still here, we’ve got spring and salads on the mind. So to meet in the middle a brussel sprout tabouleh, a twist on the traditional, but super tasty and quick to throw together in the middle of the week.

Ingredients: 100g cherry tomatoes, 20g curly parsley, 200g brussel sprouts, 1 spring onion, 1 baby cucumber, sprig of mint.

From the Larder: 100g couscous, 5 tbsp oil, 2 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).

Instructions:

  • Gather all the veg and herbs. Quarter the tomatoes, grate or finely chop the brussel sprouts removing the outer leaves, chop the spring onions, and the cucumber, finely chop the mint and parsley. Place all in a salad bowl.veggies-600pxtabouleh-veggies-600px
  • Whisk olive oil, lemon juice, salt and pepper. Taste and adjust according to preference and then pour over salad.
  • Make the couscous by using the same volume of water as couscous. Pour freshly boiled water over the couscous in a bowl and cover with a plate or cling film for 5-10 minutes and then fluff with a fork. During this time grill meat if using.
  • While waiting for the couscous to cook, slice the whole block of halloumi into thin slices approximately ½ cm thick and fry on both sides until turning golden.
  • Mix couscous into the salad, ensure that the dressing is mixed through.mixing-tabouleh-veg-by-hand-600pxtabouleh-veg-2-600px
  • Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.

6 Pancake Recipes to Flip Over for Pancake Day 2017

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Try one of our favourite recipes for Pancake Day 2017 including sugar free chocolate and banana, vegan maple syrup, gluten free coconut and almond and even a courgette and chickpea pancake to choose from. All in the name of pancake goodness!

Pancake Day is often known for indulgence and heated debate about what makes the perfect pancake. There are so many delicious options to choose from including savoury or sweet? Fluffy or dense? Golden syrup or maple syrup?! The possibilities are delightfully endless.

But what if we told you that Pancake Day 2017 doesn’t have to leave you feeling full to the brim and could actually be a great opportunity to try new, healthy recipes?

To celebrate an amazing day, we’ve done a roundup of our top 6 favourite healthy recipes from amazing bloggers to make your Pancake Day 2017 an absolute winner. 

Our Favourites: Healthy Recipes for Pancake Day 2017

1. Orange & Mango Blender Pancakes with Toasted Pecans

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We love how thick and fluffy they are, not to mention the beautiful colours on the plate and delicious aroma coming from the kitchen.

Other than oranges and mangoes, you’ll need a few more ingredients including almond milk, cinnamon and pecan nuts to name a few.

This recipe is the perfect way to satisfy your sweet tooth while also getting a nice crunch and nutty flavour.

The best part about this recipe is that it is vegan and easy to prepare on the morning of Pancake Day. What could be better? Get the full recipe on The Flexitarian blog.

2. Coconut & Almond Pancakes with Spiced Plum Compote

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We all know that coconut is good for you but this recipe takes it to a whole new level. Gluten free, grain free, dairy free, sugar free and paleo diet friendly make this dish irresistible. 

The spiced plum compote is an amazing topping for those with a sweet tooth and works wonderfully with the coconut and almond flavour. Check out the full recipe on Domestic Gothess.

3. Maple Pancakes- Vegan and Gluten-Free

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Simple, easy and delicious. Three words that can often get lost in the fine art of pancake flipping and making.

But this recipe delivers on all fronts and definitely satisfied our craving for fluffy pancakes topped with maple syrup deliciousness. 

This recipe is vegan and gluten free, plus there’s tons of room for adapting the recipe to suit your taste buds including adding various types of fruit, honey and spices.

You’ll need coconut oil, maple syrup and gluten free flour to get you started. 

Find out more on Nadia’s Healthy Kitchen.

4. Courgette and Chickpea Pancakes with Mango and Cucumber Chutney

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Calling all savoury pancake lovers- we promise this is a version  you’ve never tried!

The courgette and chickpea pancakes are super satisfying and we love the added chilli to give them an extra kick! They are gluten free and most importantly, delicious.

Find out more on Tin and Thyme including extra inspiration for your savoury pancake dreams.

5. Guilt-Free Chocolate and Banana Pancakes

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It’s hard to imagine pancakes without a sprinkle of chocolate chips, isn’t it?

Have no fear, because this recipe promises to satisfy your chocolate craving while keeping you in the realm of healthy eating.

With no added sugar and natural ingredients, we’re sold on this plate of chocolate goodness. 

Ingredients include banana, raw cacao nibs (giving you an amazing chocolate chip crunch), greek yoghurt and eggs. If this dish speaks to you like it did to us, head over to Lean Living Girl for the full recipe.

6. Spinach and Mushroom and Lychee Pancakes

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Just in time for Pancake Day, our last but absolutely not least dish is a THUD creation!

We’ve created a delightful spinach and mushroom pancake with chervil and crème fraîche, and a lychee and brown sugar option as a sweet treat.

And to finish things off, slice up a few little lychees and mix with brown sugar and any left over mint as a sweet treat to end the feast.

You can order your very own THUD box packed full of fresh and delicious ingredients to make spinach and mushroom and lychee pancakes from just £2.50 a serving.

How will you spend Pancake Day 2017?

So there you have it, our roundup of our favourite pancake recipes just in time for Shrove Tuesday and Pancake Day 2017. Between the savoury and sweet options, fruity or syrup debate, we hope we’ve helped you settle exactly how you’ll be spending Pancake Day this year.

Psst…the answer is any way you’d like as long as there are pancakes involved!

Spinach and Mushroom and Lychee Pancakes

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Pancake Day is around the corner and we are excited! Pancakes are super easy to make using just a few staple ingredients from your cupboard along with whatever is in your fridge. Try these pancakes use spinach, mushrooms and a combination of mint, chervil and creme fraîche. And to finish things off, slice up a few little lychees and mix with brown sugar and any left over mint as a sweet treat to end the feast.  

Ingredients: 2 shallots, 120g button mushrooms, big handful of spinach, 8g chervil, 1 stem of mint and 3-4 lychees.

Larder: 150ml milk, 125g flour, 150ml water, 1 egg, pinch of salt, 150ml of crème fraîche or greek yoghurt, 1tsp brown sugar (optional: lemon or lime juice).

Instructions:

  • Make the pancake batter: combine in a bowl flour, milk, egg, water and a pinch of salt. Beat with a whisk until smooth and runny, set aside while you make the filling.
  • Chop the shallots and slice the mushrooms. Sauté in oil until soft and then add the spinach, stir and cook until mostly wilted.

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  • As the filling sautés use another frying pan to make the pancakes. Or set the filling aside and use the same frying pan. Add approximately 1 tsp oil on a medium heat, swirl around so it covers the pan. Pour a ladle of pancake batter into the pan swirling as you pour so that it covers the pan in a thin layer approximately 3mm thick. Cook for about a minute until the bottom sets and then flip and cook for another minute or so. Place the pancake on a plate and spread a dollop of crème fraîche or yoghurt on the pancake followed by a spoonful of the spinach and mushroom mix. Use scissors or tear chervil (stems and all) and most of the mint leaves on top. Repeat for a second pancake and serve. If you use a small pan, you should be able to make approximately 4 savoury pancakes.

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  • For a sweet end to the meal, make 2 more pancakes. Pierce the lychee skin and cut the flesh away from the stone into little pieces, mix together with 1tsp brown sugar and an optional squeeze of lime or lemon. Spread over the pancake with any remaining mint leaves and optional squeeze of lemon, dollop of crème fraîche or yoghurt. Fold up and enjoy!

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Winter Veg Gratin

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For this gratin, a white sauce is required. Making a white sauce can sometimes be slightly intimidating – but have no fear. When making the sauce, keep whisking as you add milk slowly and allow the white sauce to cook and thicken slightly between milk additions. You want it to end up like thick cream that does not dollop, but still runs smoothly. It also benefits from a healthy dose of seasoning with both salt and pepper.

Ingredients: 1 Leek, 250g butternut squash, 100g cauliflower,  sprig of thyme, 1 stem of rosemary, 50g rocket.

Larder: 25g butter, 2 heaped tbsp flour, 450ml milk, 75g cheddar cheese, 40g breadcrumbs (1 piece of bread), juice and zest of 1 lemon.

 

Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice the leek in half lengthways and then slice the lengths into chunks. Peel and slice the squash into small chunks. Break the cauliflower into small florets. Place all together in a small casserole dish or tin. Drizzle with oil and season. Place in the oven to roast.roasting-veg-600px
  • Meanwhile, make a white sauce: Melt approx 25g butter and when it begins to foam, add 2 tbsp flour and stir into a paste. Cook over a low heat for a minute or so and then add about 100ml of milk, stirring constantly. Keep stirring and adding milk slowly so that it thickens to the consistency of double cream. If it becomes too thick, add a dash more milk. Stir in grated cheese and the thyme leaves.dripping-white-sauce-2-600px
  • While the white sauce is thickening, grate a slice of bread using a fine grater to make rough breadcrumbs. Heat a tbsp oil in a small frying pan, add the rosemary leaves and grate in the zest of a lemon and fry for about 30 seconds. Then add the breadcrumbs and fry for a further 30 to 60 seconds until browned or slightly crispy. Remove the veg from the oven, pour over the white sauce and sprinkle with the lemon, rosemary breadcrumbs and return to the oven.frying-rosemary-breadcrumbs-and-lemon-zest-600px
  • Remove when bubbling and crispy on top. Serve with rocket and a squeeze of lemon.