Tuesday, 31 January 2017


Recipe of the week... Deliciously Ella Rosa Salad

Ingredients: 1 butternut squash, oil, 1 teaspoon paprika, 1 teaspoon dried mixed herbs, half a bag of rocket, a dozen black pitted olives, an avocado, 1 teaspoon tamari (gluten-free soy sauce), 1 tablespoon apple cider vinegar, salt and pepper

Time taken: 45 mins max – start to finish

Hi readers,

How’s it going? Are you off to a cracking start this week? Powering on (through the drizzle and the gloom, if you’re in Sheffield)?? Hope all is well and you’re having a disaster-free week so far!

I think (TOUCH WOOD).. I might myself be having a disaster-free start to the week. No utter travesties spring to mind. Just pottering along, trying not to spend all my wage at once. Attempting to fit in an appointment to give blood, around my erratic work schedule (do it –  readers – give blood). And preparing myself mentally for a trip back up to The Toon this weekend (!!!).

Highly likely I'll be this drunk again

Normal stuff, really! But there’s nothing wrong with a bit of normal, now and again, is there?? If it weren’t for normal days, here and there, we’d be shattered. And often we are shattered, anyway, but with enough energy to knock back cocktails on the funner days!

Readers, I won’t keep you long as we’re midweek and I don’t doubt your weariness, but keep up the good work you’re doing really well! Before you know it Friday will be here! And, if you have the strength left to scroll and make a few clicks, sign that petition to keep Trump out of the UK! I don’t want to be bumping in to him when trying to drink a cocktail in peace.

Cocktails trump Trump any day of the week

This week I would like to share with you a recipe, readers, for a salad from my Deliciously Ella cookbook. The recipe is for Rosa Salad (Rosa = Rocket Olive Squash Avocado) and I gave this recipe a try on Sunday evening, upping the quantities to make enough for both my tea that night and my lunch the next day. Was most tasty!

A great recipe to have up your sleeve, for a fresh meal that you can whip together, in not a lot of time and with little energy required. Nothing fancy or unhealthy about this recipe – honestly, I can’t fault it. See for yourselves. Readers, tempted to throw together a Rosa Salad of your own? Course you are! Here’s the recipe in just 10 easy steps…

1.     First, leave your cares behind and heat the oven to 200C.
2.     Use a large knife safely to cut the squash up into chunks.
3.     Spread the chunks about a baking tray and drizzle with cooking oil.
4.     Sprinkle your squash chunks with paprika and herbs, and then transport into the oven to roast for half an hour.

5.     In the meanwhile, peel your avocado and cut into bite-sized pieces, and cut your olives in half.
6.     Arrange your rocket on a plate and add the olives.
ChefBeHere Top Tip: It was at this stage of the recipe that I then prompted an avalanche of kitchenware from a cupboard. Took a leg wound from a smashing bowl. Spent the next ten minutes on kitchen clear up and emergency first aid. Multiple plasters were required, readers. Multiple. So – just drink wine! – don’t attempt this recipe sober or you’ll end up like me. Wounded.
7.     To make your dressing, mix together 1 tablespoon oil, 1 tablespoon apple cider vinegar and 1 teaspoon tamari.
8.     Pour the dressing over your rocket and olives, and then adorn with avocado.

9.     Once the squash is warm and soft, carefully remove it from the oven and spoon onto some kitchen roll to absorb away any excess oil.
10.  Portion half of the squash into a Tupperware to save for another day, and tip the remaining squash on your plate to top your Rosa Salad. Serve, as always, with wine.

And ta-da!! Really – that’s all there is to it, readers. If you have the ingredients and you aren’t a total CheBeHereing CLUTZ in the kitchen, then this recipe should give you no problems. Ten quick and easy steps to a warm, filling, healthy, tasty, and colourful salad.

What do you reckon, readers?? Do you like it? I think I might more-than-like it! This meal is a lot simpler and faster to prepare than many other recipes from the Deliciously Ella cookbook, so you don’t need to set much time or energy aside. Making it perfect for the end of a working day. And even though it’s a salad it’s a warm tea, which I think is something people really come to value on these cold, dark winter nights.

And some of my favourite flavours are on this plate! Without there being anything naughty, too. Just some Good Fat in the avocado and 4 of your 5-a-day on one plate… which is pretty good going! But – what do you think? Do share your thoughts, readers. Let me know whether this is a recipe you would try? Or, if you have given it a go, maybe how you got on in the kitchen? And what you thought of your salad creation! Did you like it??

Readers, I think we’re on to a winner here and will certainly be buying the ingredients in again soon to make a Rosa Salad. The question is.. will you?

Roast safely,


I think this salad trumps Trump - no?

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