Tag Archives: homemade

Creamy Spring Pasta // Recipe

Whenever I go to make pasta for us, I always automatically reach for the tomatoes  to make the base sauce. So when I spotted some leeks on offer in the supermarket and had some fresh broccoli left over from Sunday lunch, I thought I’d try something different for lunch last Monday.

I used farfalle in this instance, but penne, fusilli or any other similar sized pasta would work too. Cooking the pasta with a stock cube really helps to add a subtle flavour, especially when saving some of that starchy pasta water to loosen the sauce.

A quick and easy recipe, taking no longer that the time to cook the pasta and vegetables, perfect for a quick win straight after work. It was a success judging by the clean bowls left behind by three hungry toddlers. I popped what was left into the fridge in an air tight container and it was good for another five days and tasted delicious straight from the fridge; ideal if prepping a week’s worth of packed lunches in advance.


300g dried farfalle
1 vegetable stock cube
1 small head of broccoli, cut into florets
1 leek, halved and sliced
175g green beans
40g butter
2 cloves garlic, finely chopped
40g flour
300ml milk
Juice of half a lemon
30g light philadelphia (or other cream cheese)
2 tbsp parmesan (vegetarian or regular)
Salt & pepper
100ml water, from the pasta cooking water

Boil the kettle and pop the pasta on to cook according to the packet instructions. Crumble the stock cube into the water along with the pasta.

Boil or steam your broccoli, leeks and green beans all together for around 7-10 minutes.

Meanwhile, melt the butter in a large pan, on a low heat. Once melted, add the chopped garlic, stir for around 30 seconds and then whisk in the flour to create a roux. Gradually whisk in the milk, 100ml at a time, making sure the sauce is smooth and free of lumps. I like to use a fork but a regular whisk will work just as well. Add the lemon juice, philadephia and parmesan and stir until melted.

Drain your cooked pasta into a colander, retaining 100ml of the cooking water.

Whisk the pasta water into the sauce and season to taste. Remove from the heat and add your cooked pasta to the sauce, stirring through. Finally stir in your vegetables and torn basil leaves and serve with a sprinkling of extra parmesan.

If prepping in advance, allow to cool before covering and putting into the fridge.



Callaloo & Pine Nut Falafel Wraps // Recipe

Food trucks are a thing in Cayman. A wonderful thing. One of our favourites is A La Kebab just down the road in Red Bay. They do a delicious pitta wrap with falafels, salad and sauce of your choice for about $8 (Ste had beef and lamb in his for $8.50). So delicious in fact that we had them two nights in a row when we first discovered them.

As usual, off to the recipe books and google I went to find out how to make falafel myself. I found a few but the ingredients just didn’t feel right for what I wanted. This is my take on the classic Egyptian recipe.

Where I can, I’m trying to incorporate local or Caribbean food to make the most of what’s on offer while we live here. I’m using callaloo but if you’re not in the Caribbean or don’t have access to a Caribbean supermarket, you can substitute for spinach and it will have almost the exact same result. You will also need a food processor for this recipe.


225g chickpeas, soaked in water overnight
5 garlic cloves
1 tsp olive oil
1 small onion, roughly chopped
8g fresh parsley
1 tbsp flour
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp cayenne pepper
pinch of ground cardamom
25g pine nuts, dry roasted
a handful of callaloo
vegetable oil for shallow frying

Roast your garlic cloves with the skin on in the olive oil, for 30 mins at 200C/400C. Squeeze the garlic from the skin with the flat side of the knife when done.

Drain the soaked chickpeas, pop them in the food processor with the other ingredients. Whizz until quite smooth, scraping down the sides now and again to incorporate into the mixture.

Once smooth, transfer to a bowl and mix with a fork to separate slightly. Shape into small flat balls (approx 2 tbsp of the mixture). Put enough vegetable oil into a frying pan to cover the bottom by about 1cm and heat to a medium high heat. Fry the falafels in batches, for a few minutes on each side until a dark golden colour and cooked through. Drain on paper towels.

Serve wrapped in a warmed flour tortilla, with mixed leaves, cucumber, tomato, gherkin and sauce of your choice. I made a garlic mayo with a kick for ours.


A La Kebab – http://kebab.ky/