My top recipes of 2016

So, 2016 has been a good year for About The Taste. Thanks to everyone who has looked at my blog posts over the last year. Here are my most popular recipes from 2016. Enjoy!

Gnocchi, halloumi, rocket and roasted red pepper salad

Gnocchi and halloumi salad (2)

This is a colourful and tasty dish that cooks in one pan. Plus it only has five ingredients. What’s not to love?! Get the recipe here.

Easy tomato soup

Tomato soup (3)

This recipe is popular because people have been searching for ways to use up over-ripe tomatoes. That’s really encouraging! I love that these beautiful tomatoes aren’t being wasted, but are being put to good use in this easy soup recipe. Great news! Get the recipe here.

Chorizo carbonara

Chorizo courgetti carbonara (1)

Carbonara is such a favourite of mine. I have plenty of recipes for different variations, but this seems to be very popular. You can use the usual pasta in this, or you can use your Spiralizer to substitute in zucchini noodles to make it lighter. I prefer a combination. Get the recipe here.

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Use up broccoli stems – Chorizo pasta with broccoli stem and walnut pesto

Use up broccoli stems – Chorizo pasta with broccoli stem and walnut pesto

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Every time I chop up a head of broccoli, I put the stem in a bag in the freezer. I hate throwing them away, as it’s such a waste. The stems are almost as nutritious as the florets and they’re really tasty! You can slice them thinly in stir fries or curries, or alternatively you can make a twist on pesto with them!

It’s a great way to reduce food waste and a very quick and easy dinner. I used my stems straight from the freezer – what could be simpler?! You just need a food processor like this Cuisinart one.

Ingredients
– Chorizo, cut into slices and quartered (about 40g per person)
– Dried pasta (75g per person)
– About three heaped tablespoons of pesto per person

Pesto ingredients (makes approx 4 servings)
– The stems from 4 heads of broccoli
– 125g Parmesan cheese
– 40g walnuts
– 3 peeled garlic cloves
– olive oil File_002

Method
1. To make the pesto, roughly chop the broccoli stems. Place in a food processor with the walnuts, cheese (cut into chunks) and garlic cloves. Process until everything in finely chopped.
2. Add olive oil while the machine is still running – continue until the mixture begins to bind together. Season to taste.
3. Cook the pasta according to the instructions on the packet, and fry the chorizo for about 4 minutes in a large frying pan. Add the pesto to the chorizo’s pan and cook for 2-3 minutes, just until the garlic is fragrant rather than raw.
4. Toss the pasta with the chorizo and pesto, then serve with Parmesan shavings and black pepper.
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Broccoli walnut pesto (2)