I think this has been the longest time I have left you thus far. Life has been a little bonkers this last month. In a nutshell – redundancy, massive house move, new job = bad job = no job, birthdays, family, hospitals, gardening, baby chicks…..
So we embraced the country and left the edge of London to start a ‘new life’ in East Sussex. Very beautiful, very idyllic, but as many of you will know – very stressful and expensive! However, the country life has swallowed me and I and Mat are grateful for our wonderful views of wilderness and cows and sheep and pheasants and ducks. Job not even worth wasting words, it was a disgrace so I got out of their fast and am on the lookout for the next opportunity, Mat is very happy as a chef at our local garden centre also with incredible views! As for the rest, my 21st birthday was last Sunday (Yes, I am an April Fools baby) and it was celebrated by a girly day out at the Ideal Home Show which was fab and I nabbed myself some cool kitchen gadgets like a super whisk and reusable plastic vases, and gorgeous bird houses and garden ornaments. Great place, I’ll definitely go again!
Mats birthday is tomorrow and were surprising him with a day at an extreme sports stunt show which will be cool then Monday to Monkey World.
And last but by no means least – baby chicks! They were welcomed home yesterday, three gorgeous little girlies, two yellow, one black. Mat and I haven’t agreed on names as yet, but they are absolutely adorable. Do you want pics?!
So I’m sharing with you today a recipe for a warm, creamy spinach dip that I put together a few weeks back. I made it vegan but it doesn’t have to be if you eat dairy, but believe me, no one would know it wasn’t ‘the real deal’. Its also great in that its a ‘throw together’ recipe. No exact quantities, just a rough guide, adjust to how you like it, add, omit, do whatever! For me, this combination works beautifully and I enjoy the warmth of the garlic, in perfect quantity so as to not overpower but compliment. Give it a go, its a great, super duper quick dish for when you have guests.
Defrost 200g frozen spinach (more or less) or use fresh if you prefer (about half frozen weight so approx. 100g fresh spinach). Add a tiny dash of oil to a small pan over medium heat then add a crushed clove of garlic, and heat for about 30 secs then turn the heat right down. Add in 250g soya yoghurt (I use Sojade brand) and gently heat through, season to taste with salt, pepper and freshly grated nutmeg. Add in about 20-30g vegan melting cheese (optional) and allow to melt through, add a dash of water or non dairy milk to loosen if to thick. Stir in the drained spinach.
Pour into a serving bowl and top with herbs or chopped tomatoes for a nice fresh hit and/or sprinkle with a dash of cayenne or chili flakes for a bit of heat. Serve with tortilla chips (Garcia Veggie Chips are amazing) or crudites or bread or simply a spoon 🙂 .