#artichokes – happy eating, with Louisa

Happily Eating……..Gnocchi!

So Gnocchi is a beautiful potatoey dumpling 🥟 kinda thang. The benefits? Super-tasty, super quick and easy peasy to cook. 👩🏻‍🍳

I don’t know about you, but pasta sometimes doesn’t agree with me, and anyway, it’s always nice and refreshing to switch things up a little! Here’s my recipe for a speedy, yet impressive Supper.

Ingredients

500g Gnocchi

12x King Prawns 🍤

Small jar tomato 🍅 pesto

350g jar marinated artichokes

Sprinkling of Parmesan – (optional)

Method

1) Take a large saucepan and fill it to halfway with boiling water.

2) Add the Gnocchi. Cook until the gnocchi rises to the top.

3) Using a colinder, get rid of the excess water down the sink.

4) Add the pesto, to the warm gnocchi and distribute evenly.

5) Add the Artichokes and then the prawns. Mix well with the pesto covered gnocchi.

6) Plate up, and eat whilst still warm.

Makes enough for four generous portions, ENJOY!!

This recipe is suitable for pescatarians (just leave out the grated cheese)

Cook 👩🏻‍🍳 for five mins or until all gnocchi is floating on the top.

Bon Apetit!! Until next time! Hope this is great meal inspo! Louisa x

BBC Good Food 🥘 Risotto, a delish dish!

Ingredients

Method

1) chop up the Aubergine into small chunks.

2) add olive oil to the pan and heat the aubergine for ten minutes.

3) set to one side. Heat the onions 🧅 for five mins and then add to this the garlic and stalks from the parsley handful.

4) add two tsp of the turmeric and smoked paprika each, as well as the Arborio Risotto Rice to the mixture in the pan. Coat well.

5) add a 3/4 l of stock w one Knorr organic veg stock cube. Heat for twenty mins.

6) next add the cooked aubergine and chargrilled artichokes from a jar, including the oil. Add the 3/4 l of stock with the second final Knorr veg stock cube.

7) finally add the juice from three lemons 🍋 taking care to remove the pips.

8) garnish with parsley leaves 🌿

Bon Apetit! Enjoy!

Finally coming together after adding the aubergine and jar of chargrilled artichokes.

And there we have it, one delicious dinner. Feeds six with generous portions. I’m sharing mine w hubby and my gorgeous pal Maria. Until next time folks!

Pasta A la Lula!

Pasta is just a real staple food. It’s a blank canvas, and I find it tastes best with simple, minimal flavours. This is so it ain’t too heavy.

Follow my easy recipe for dinner time wins.

Ingredients

2x portions of Pasta.

Medium Jar Marinated artichokes

Juice of one lemon 🍋

9x sundried tomatoes

A generous dusting of Parmesan

Methodology

Boil pasta.

Drain.

Add entire jar of artichokes and the liquid.

Add juice of 🍋

Finely chop sundried tomatoes 🍅

Add Parmesan

Bon Apetit!x

Guys, this only took ten minutes to make. Satisfying, NOURISHING and most importantly delicious. until next time,

Lula xxx

Nourish Me Pitta 🥙 Pockets

Is it me, or do carbs have the WORST rep EVER?!

Today we are using wholemeal pitta and filling them with a heavenly combo of vegetables. Get Ready for deliciousness!

Ingredients

1x jar Marinated Artichoke hearts 💞

1/2 jar Sundried tomatoes 🍅

15x Cherry tomatoes

Half a small Red onion 🧅

Handful of fresh Herbs 🌿- I like flat-leaf parsley

1x lemon 🍋

6x wholemeal pittabread

Method

Place the artichokes (and the marinade in the jar), sundried tomatoes, cherry tomatoes, onions, into a saucepan. On a low heat, warm and stir for 4 minutes.

Warm the Pitta in a toaster.

Add the lemon juice to the mixture.

Carefully, using a spoon, place the vegetable mixture into the pitta breads.

Eat immediately.