Homemade Nachos and Salsa

This is a lovely quick recipe for a mid week snack or starter.

To make the nachos slice up wholemeal tortillas or wrap like you would slice a pizza and brush with a little oil and bake in the oven at 180c for about 10 minutes, but keep watch as they catch quickly.

For the salsa I chop lots of tomatoes and put in a bowl mix in a little (or a lot) of diced red onion, plenty of vinegar, teaspoon of tomato ketchup, half a teaspoon of tomato puree, dried coriander, fresh as well if you have it, salt, pepper, paprika to your taste. Mix it up and your ready to go… enjoy!

Nachos | Homemade Nachos | Stacy Grant | Food Photographer

Chinese New Year 2018

Today is Chinese New Year! I’ve been experimenting with making my own spring rolls and came up with this simple recipe.

Stir fry a bag of prepared stir fry vegetable mix with a sachet of Oyster sauce (or your favourite stir fry sauce)  then spoon a portion of the mix onto one end of one sheet of filo pasty (the has been cut in half) and roll the veg up tucking in the ends half way through the rolling. Brush the end down with melted butter. Repeat with the rest of the mix, it should make about 6 medium sized spring rolls. Place them all on greaseproof paper on a baking tray, brush the tops with melted butter and bake at 180c for 20 mins. Serve with sweet chilli dipping sauce… yum!

Spring rolls | Chinese New Year | Stacy Grant | Food Photography

Vegan Soup Recipe

Here’s a little inspiration for MEAT FREE MONDAY if you’re feeling a little under the weather like I am today.

Too sick to leave the house I raided the fridge for anything to put in a soup. Two small onions, two celery sticks, clove of garlic, a sweet potato and half a savoy cabbage. Boiled them in stock allow with two handfuls of lentils. I made some salt and pepper croutons and picked the coriander from my garden.

It tasted good and the distraction whilst making it made me feel a bit better.

Vegan Soup | Veganuary | Stacy Grant | Food Photographer

Meat Free Monday – Blue Spirulina Bowl

This Meat Free Monday I’m embracing Blue Monday by getting involved in the new blue food craze using the powerful antioxidant Blue Spirulina (powder). It’s benefits include protein and Vits A, K1, K2 and B12, iron and Manganese, which makes it perfect for creating my vegan (coconut yogurt substitute) mermaid breakfast bowl!

Blue food | Blue Spirulina | Stacy Grant | Food Photographer

 

52 Weekends No. 13 – Yule Log

T’was the weekend before Christmas, so technically I’m feet up and enjoying the holidays. However I couldn’t possibly have a Christmas with out my favourite holiday treat… the Christmas Yule Log. I love to make one of these every year and the version I make is so simple it’s just pure joy! Recipe below image.

Christmas Yule Log | Stacy Grant | Creative Food Photography

Ingredients – shop bought Vanilla and Jam Swiss Roll, 2 100g bars of milk chocolate.

Method – Unwrap and place swiss roll on your christmas serving board, chop a large slice off the end of the swiss roll and place it on the side of the main roll. Melt all the chocolate in a Pyrex dish in the microwave or saucepan method.  Once melted, decorate the swiss roll with the melted chocolate using a pallet knife to create a log-like texture. Dust with a little icing sugar and use Rosemary sprigs to look like trees. Simple but beautiful!