Spicy Root Veg Fries with Three Vegan Dips for #Organicunboxed

Spicy Root Veg Fries with Vegan Dips / roughmeasures.com

Hi readers! Welcome to this organic focussed recipe post! When I was asked if I would be willing to create a recipe for this months #Organicunboxed campaign, I said yes straight away. As you know, I am a big advocate for bringing more organic produce into your diet and reducing intake of any nasty chemicals etc. I was sent a fab selection of produce to create a recipe, I couldn’t quite manage to incorporate everything, but tried my best! So today I bring you a fantastic organic recipe for spicy root veg fries with not one, not two, but three delicious vegan dips! Read more

Yellow Tomato and Bean Gazpacho

Yellow Tomato Gazpacho // roughmeasures.com

This weekend saw the start of my 28th year. 10,229 days on this planet we call home. Somehow this birthday feels more poignant than the others, maybe because I was at home, having a chilled, quiet birthday, rather than the last 10 years of birthdays; filled with rum, beer, Sambuca and more rum. As I lay in bed with my coffee, I sat and reflected on my time here so far. Many memories, some regrets and most definitely a whole load of fun.

Read more

Zesty Quinoa and Sweet Potato Salad – a Higgidy Picnic

I have many fond memories of long afternoons spent in our local park, picnic-ing under the summer skies. My parents had a good group of friends, all with little ones of similar ages, and we would all congregate on the grass for big picnics. We would run around, learn to ride our bikes, or spend hours testing out our new roller skates, and occasionally run back to the group to grab a snack and re-fuel. We must have clocked up a fair few hours in that lovely park. Whenever I go there now, those memories all come flooding back. I am grateful for a happy upbringing, with so much time spent outdoors.

We haven’t really had the right weather for picnics this year, and the British nation is patiently waiting some serious sunshine (rumour has it some heat is on its way this week). I decided that I wasn’t going to let the weather stop us from eating alfresco this weekend, so we opted for a garden picnic. Our new kitchen leads directly out into the back garden, so it’s handy for running back inside if it does start to rain, which coincidentally, it did! Picnic foods aren’t just great for alfresco dining, I love simple, quick bites that you can throw together for a quick, fuss free dinner in the week.

Whilst I try to make wholesome, homemade recipes most days, sometimes you just need something you can grab and go – right? That’s why I love Higgidy’s range of pies and quiches. Higgidy’s range of products offer a large range of delicious flavour combinations, and make a great picnic addition. Each product is handmade (no robots here) with love. I’m taking part in their #HiggidyPicnic and bringing this zesty quinoa and sweet potato salad along with me! Quinoa is great (incase you didn’t already know!) as it contains iron, magnesium, B vitamins, calcium, and is one of only a few plant-based foods that is a complete protein. It’s also vegan and gluten-free, yay!

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

 

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

Zesty Quinoa and Sweet Potato Salad and a Higgidy Picnic
 
Prep time
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A zesty, citrusy salad with quinoa and sweet potato. This salad is simple and makes a batch. The dressing is my go-to dressing at the minute. Perfect flavours for summer.
Rough Measures:
Cuisine: Picnic
Ingredients
  • 1 sweet potato (scrubbed)
  • ½ aubergine
  • 1 cup / 190g quinoa (I used a mix of red and white)
  • S+P
  • Lemon thyme (optional)
  • DRESSING
  • ½ cup/120ml extra virgin olive oil
  • Zest and juice of 1 lime
  • 2 teaspoons apple cider vinegar
  • Handful fresh oregano
  • Olive Oil - for roasting
Method
  1. Preheat the oven to Gas Mark 5 / 190 C
  2. Chop the sweet potato and aubergine, place on a lined baking tray, scatter with S+P, lemon thyme (if using) and coconut oil. Place in the oven and roast for 40 minutes, or until the veg is soft.
  3. Rinse your quinoa in a sieve under some cold water. Place in a saucepan with 2 cups water. Put on a hob and bring to the boil. Once boiling, turn down to a simmer and let it cook for 15 mins (you want to retain a little bite in the quinoa)
  4. While that's cooking, make your dressing.
  5. Add all the dressing ingredients to a blender (or into a jug and use a stick blender) and blitz for 10 seconds, taste and check for seasoning.
  6. Once the quinoa has cooked, drain any excess liquid, then add the quinoa to a large mixing bowl.
  7. Add in the roasted veg, and a good glug of your dressing.
  8. Stir it well so the quinoa can absorb the dressing.
  9. Enjoy al fresco.
 

Higgidyrolls

See who else is joining the #higgidypicnic ;

Simple Orange Ginger Carrot Salad – Tin and Thyme

No Mayo Apple Slaw – Celery and Cupcakes

Bananatella Muffins – Munchies and Munchkins

Pack Up Picnic – Recipes and Reviews

 

This recipe is sponsored by Higgidy. All opinions are my own, stay individual friends.

Courgette, Pea and Mint Fritters

Oh hey guys, didn’t think I’d forgotten about you, did ya? You did?! Ah jeez, I am sorry. It’s been all kinds of crazy over here recently. Coupled with some pesky tech-y issues with my site, blogging just hasn’t happened. I think I have only managed to turn my laptop on twice in the last month?! My camera has been sat neglected, gathering dust. But all for a good reason dear readers. WE BOUGHT A HOUSE! I wanted to keep it quiet until we had the keys in our bare hands. After a very long search with multiple sellers pulling out, we finally completed on our perfect little cottage 3 weeks ago.

It was (and still is) a crazy time, moving off the boat and into the new place in a day, then I went to Madrid for a week (more on that at a later date), so I’d barely had any time to enjoy the house and get settled in. It still feels a little strange, kinda like we’re just house sitting for someone and soon we’ll have to head back to the boat. There is still so much to unpack, sort through, more furniture to buy, but it’s slowly coming together. My heart is heavy that we’ll no longer be residing in our floating home (if anyone wants to buy our lovely boat, we’re open to offers!), but the time was right and you gotta grab life by the youknowwhat right?! It’s going to take some adjusting, our new kitchen actually has less space than the one on the boat! But the simple things are exciting me like mad (hot water!! out of a tap!! without turning an engine on!!!) I’ll be sure to show some snippets of the new place once it’s photo worthy.  Let’s eat shall we?

Courgettefritter

I’ve been using Hodmedod’s pea flour for a while now, and love how versatile it is. Cooking these fritters with ground pea flour also means they’re gluten free! The flour smells wonderful and has a very subtle taste. Hodmedod’s grow and make all their produce in the UK, their quinoa is grown in Essex! They’ve got a fantastic range of flours – I love this one. A wide variety of snacks like these salted fava beans. They’re passionate about their produce, and this shows in the quality of their products. Be sure to check out their range of awesome pulses and more.



These courgette and pea fritters are simple and speedy, for quick evening dinners, but still pack flavour. Courgette is probably one of my favourite green vegetables.  I like to make a big batch of them, to keep on the side, as an afternoon snack, or to bulk out a salad for dinner.

Courgette Pea Fritter // roughmeasures.com

Courgette Pea Fritter // roughmeasures.com

 

Courgette, Pea and Mint Fritters
 
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A simple recipe for a speedy dinner. Makes a batch and will keep in the fridge for a few days. Gluten and dairy free.
Rough Measures:
Serves: 12 fritters
Ingredients
  • 2 large courgettes (peeled)
  • 1 cup / 150g cooked petit pois
  • Handful fresh mint
  • 1½ cups / 140g Hodmedods green pea flour
  • 1 organic free range egg
  • Sea salt
  • Cracked black pepper
  • Coconut oil - for frying
Method
  1. Add the grated courgette into a large bowl. Sprinkle with a pinch of sea salt, stir it through and leave to sit for 10 minutes.
  2. While the courgette is left to sit, add all the other ingredients into another bowl.
  3. Take the courgette and, using your hands, squeeze out the excess liquid (over the sink).
  4. Add the courgette to the bowl with the other ingredients and mix it well.
  5. Heat the coconut oil in a frying pan on a medium-high heat.
  6. Take spoonfuls of your fritter mixture and dollop into the pan, use the back of the spoon to flatten the fritters down.
  7. Cook for a few minutes on each side.
  8. Eat immediately, or leave to cool and store in a sealed container in the fridge for up to 3 days.
 

Here’s a few tasty recipe’s I’m loving this week:

Choclette’s courgette and chickpea pancakes look heavenly.

Jessie’s courgette (zucchini), asparagus and corn pasta looks like a big bowl of love.

Amanda’s yellow split pea flour bundt cake is the bomb!

Becca’s courgette fritter waffles make me want to eat brunch for every meal!

Jac’s Turkish zucchini fritters

Poppy’s pistachio, courgette and hemp pancakes

 

This recipe was sponsored by the lovely people at Hodmedod’s. I am a long time fan of their products and ethos, and was not paid to write a positive review. As always, all opinions are my own. Buy local folks.

 

Beetroot Bourguignon

There has been an awful lot in the media recently about the healthy/’clean’ eating craze. Foodies and cookbook authors have been getting a lot of bad press. The thought is that the ‘clean-eating’ phase is getting taken to the extreme by some people, resulting in eating disorders. The media deems it necessary to target the current top ‘wellness’ stars and pick faults. It saddens me that as a nation we always need to pick a target and point the blame at someone. Some of the people who are being targeted are some of my main inspiration sources. They do not tell you what will work for you, just what has worked for them. They believe in a balanced lifestyle and use natural ingredients and healthy fats. If that encourages someone to cook a homemade meal instead of a ready meal then I think that’s fantastic. I have never been on a diet in my life, and don’t intend to. As soon as I tell myself I can’t have something, it is all I want. Moderation is key. I listen to my body, some days it needs extra carbs, some days it’s happy on salads. My plant based diet, and regular exercise, makes me feel good, in my mind and in my body. I also love cake. Life is about balance. As Michael Pollan said; Eat food, not too much, mostly plants.

Beetroot Bourguignon // roughmeasures.comBeetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

If you are a regular here, you’ll know my love for beets is high. Those pure purple hearts with their bright pink juice. I love it in stews, salads and this awesome hummus, yeah, beets are my bag! We eat salads a lot here in our floating abode. We pretty much have the same 5 salads on rotation every week. It’s easy for dinner and sometimes we are both too exhausted after work to cook anything different. Every now and again, I fuel us up with a hearty stew, something a bit comforting after a long day at work.

I was recently sent this gorgeous Le Creuset cast iron casserole dish from Steamer Trading. The dish is from their Vida Brazil range. I’m totally crushing on the colour – Marseille Blue – it reminds me of roaming French hypermarkets as a child and gazing at all their kitchenware. Steamer Trading Cookshop have a vast range of kitchen cookwear. Set up in 1985 by Liz and David, they opened their first store in Sussex. Now with multiple stores across the UK, they’re firmly established as one of the nation’s favourite cookshops. I’ve currently got my eye on a shallower casserole dish to match the one I made this stew in. I need more baking tins and adore this cute heart shaped one! They also offer free delivery on orders over £45 – all the more reason to stock up your kitchen supplies.

This Beetroot Bourguignon is an adaption of a lovely recipe from A Modern Way to Cook by Anna Jones.

Beetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

Don’t forget to follow me on Instagram to see my daily eats!

Beetroot Bourguignon
 
Prep time
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A hearty stew for any season. Vegan.
Rough Measures:
Serves: 4
Ingredients
  • Glug of extra virgin olive oil (or 2 tablespoons coconut oil)
  • 2 shallots
  • 2 garlic cloves (peeled and finely chopped)
  • 3 large beetroot
  • 2 carrots
  • 1 small sweet potato
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • 2 tablespoons tomato puree
  • 1 tablespoon harissa
  • 500ml vegetable stock
  • ¾ cup pearl barley
  • S+P
  • OPTIONAL - 150ml red wine
Method
  1. First, finely dice your shallots.
  2. Then, peel and roughly chop your beets, carrots and sweet potato.
  3. Place a casserole dish on a medium heat on the hob, add in a glug of oil and throw in the shallots. Stir well to coat them. Add in a good pinch of salt and pepper. Cook the onions for 5 minutes.
  4. Next, add the garlic, stir well and cook for another 5 minutes.
  5. Now, add all your vegetables, stock, tomato puree, harissa and pearl barley. If using, add in the wine.
  6. Simmer gently for 40 minutes. Enjoy with some crusty bread.
 

I’m adding my recipe to these awesome link ups;

#recipeoftheweek

#extraveg

Steamer Trading Cookshop sent me the Le Creuset pan you can see in my images. I was not paid to write a positive review, and of course, all opinions are entirely my own. Happy cooking!

Asian Kale Salad with Ginger Dressing

I have had a fantastic, yet mad, couple of weeks. The first of which saw my mum and I travelling up to London to attend the Soil Association BOOM Awards, where I (and this dear blog of mine) were shortlisted for the Best Food Blog award. I was in total shock when I found out I had made it into the top ten, with 9 other fantastic foodies. It was a fantastic event, taking place in Borough Market and a huge amount of effort had gone into making the place a foodies dream. When we arrived we found out that I was in fact down to the final 3, which was incredible! I was so honoured that my little blog had made it to the awards with so many other amazing organic brands. Huge congratulations go out to everyone nominated, and of course to all the winners!

This weekend saw me heading up to Birmingham for the FLEA Enterprises #BlogCamp2016. Blog Camp is like a conference / learning day for food / parent / interiors and travel bloggers. There were about 200 of us there, including around 15 of my food blogger friends. I have met so many wonderful people because of Rough Measures, and it was fab to catch up with some of them. The day was filled with talks on food styling, Pinterest tips, stories from some top bloggers, writing workshops and more. I have come away with a head full of information!

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

Last week saw some sunshine, and I got all excited and wanted to make a salad with flavours that take me back to my time spent travelling Asia. Something like this Asian kale salad, with my favourite ginger dressing. The strong tastes of ginger and umami flavours make my mouth and belly happy. The crunch of the massaged kale and carrot keep the textures strong here. I haven’t enjoyed a salad this much since this one I made last year! Enjoy pals, and stay dry (apparently the British summer lasted all of 3 days!)

Asian Kale Salad // roughmeasures.com

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

 

Asian Kale Salad with Ginger Dressing
 
Prep time
Cook time
Total time
 
A crunchy, citrus infused salad which brings me back fond memories of my travels.
Rough Measures:
Recipe type: Salad
Cuisine: Asian
Ingredients
  • Big bunch of kale - washed, de-stemmed and leaves loosely shredded
  • ¼ red cabbage - shredded
  • 1 carrot - peeled into thin strips
  • 2 spring onions - finely chopped
  • Zest 1 lime
  • Handful peanuts
  • 1 tablespoon sesame seeds
  • FOR THE DRESSING
  • A thumb sized piece of ginger - peeled and grated
  • 2 garlic cloves - finely chopped
  • 1 cup extra virgin olive oil
  • ½ cup tamari (sub for soy sauce if you don't have tamari)
  • ¼ cup rice wine vinegar
  • Juice 1 lime
  • 4 tablespoons cold water
Method
  1. Get all your ingredients ready.
  2. Start with the dressing; in a large bowl, add the grated ginger and garlic.
  3. Add in the rest of the dressing ingredients, give it a really good whisk. Pour the dressing into a sealable jar, leaving around 50ml left in the bowl.
  4. Add your shredded kale into the bowl. Using your fingers, massage the kale into the dressing. Do this for a couple of minutes until all the kale has been coated.
  5. Throw the cabbage, carrot and spring onions into the bowl, and mix with your hands.
  6. Toss through the peanuts and sesame seeds, serve into a large salad bowl.
  7. Add more dressing if you wish!
Notes
The measurements for the dressing should make around 500ml - it will last for a few weeks in a sealed jar in the fridge. Shake well before use.
 

Want to Pin this recipe for later? Use the image below – you can follow me on Pinterest too!

Asian Kale Salad // roughmeasures.com
Some other Asian inspired salads that I’m loving are;

Warm Japanese Black Noodle Salad from Natural Kitchen Adventures

Asian Chopped Kale Salad from Cookie and Kate

Healthy Kale + Quinoa Salad with Ginger-Curry Vinaigrette from The Clever Carrot

Carrot and Moong Bean Salad from Botanical Kitchen

Asian Beetroot Salad from Bunny Kitchen

Beetroot and Orange Salad with Creamy Mint Dressing

Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.

The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)

Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beet Orange Salad // roughmeasures.com

A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.

This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

 

Beetroot and Orange Salad with Creamy Mint Dressing
 
Prep time
Cook time
Total time
 
A vibrant citrus dish with a delicious minty dressing. Vegan and Gluten Free - yay!
Rough Measures:
Recipe type: Main
Serves: 4 persons
Ingredients
  • 3 – 5 large beetroots (peeled)
  • 2 large oranges
  • For the dressing
  • 2 tablespoons cashew butter
  • 50ml water
  • 3 tablespoons extra virgin olive oil
  • Juice ½ lemon
  • 1 teaspoon apple cider vinegar
  • Handful fresh mint leaves
  • 1 tablespoon maple syrup
Method
  1. Preheat your oven to Gas 5 / 190 C
  2. Chop the peeled beetroot into 1cm cubes.
  3. Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
  4. Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
  5. Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
  6. To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
  7. Serve on a plate and drizzle with dressing.

Winter Salad with Garlic Beans

I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.”

Some people turn to comfort foods in winter. Hearty stews, pies and baked dishes. Me? I turn to salads. I need to be reminded of warmer, lighter days in the depths of winter. Nothing does that better (well, other than a rare warm sunny day) than the taste, colours and texture of a vibrant salad. Salads remind me that summer is only just around the corner, a few months away. That these cold nights and frosty mornings will soon subside.

I discovered this wonderful dressing a while back while having a read of one of my favourite blogs. Laura cooks with colour and vibrance and her creations are just gorgeous. This dressing reminds me of sunshine.

These garlic butter beans keep this salad hearty and have a creamy texture that pairs beautifully with the crunch from the fennel and carrot.

 

Winter Salad with Garlic Beans // roughmeasures.com

 

Winter Salad with Garlic Beans // roughmeasures.com

 

Winter Salad with Garlic Beans and Goji Dressing (v) (gf)

INGREDIENTS:

180g cooked quinoa
Handful spinach
1 carrot (grated)
¼ fennel

Garlic Beans
1 tin butter beans (drained and rinsed) – or 200g soaked and cooked
1 garlic clove
1 tbsp tahini
1 tbsp extra virgin olive oil
Squeeze of ½ lemon
S+P

Find the Goji salad dressing recipe here

METHOD

Get all your ingredients ready.

To make the garlic beans:
Add beans, oil, tahini, lemon juice and S+P into a bowl. Crush a garlic clove and add it in.
Use a fork to roughly mash the mix. Don’t over mash. You want to see some beans whole, and some squished.

Slice the fennel into small slithers, keeping fronds to scatter on top.

Arrange the quinoa, spinach, carrot in a bowl. Add the beans and drizzle with goji dressing.

Winter Salad with Garlic Beans // roughmeasures.com

Winter Salad with Garlic Beans // roughmeasures.com

Winter Salad with Garlic Beans // roughmeasures.com

Remember to tag #roughmeasures on Instagram if you make this rainbow salad! You can use the buttons below this post to Pin the recipe too!

Brussel Sprouts with Pomegranate and Toasted Nuts

Now, I feel this recipe may cause some controversy out there. I know the S word causes a great divide between people. Some people may quake in their boots when they see this. Others (I hope lots) will raise their hands with a cheer. Because, I for one, think sprouts ROCK. This salad comes together quickly, and is a sure-fire Christmas Day show stopper and crowd pleaser. Hell, I’d happily eat this every day of the year. The pomegranate seeds give a juicy burst of flavour to complement the roasted spouts. Throw in some toasted nuts and you’ve got a damn fine festive dish right there.

Just 150g (1 cup) of sprouts, contain more than enough of your recommended intake of these awesome components:

Vitamin K
Vitamin C
Vitamin B6
Fibre

They’re a great source of iron, protein and potassium. Brussel sprouts are part of the cruciferous vegetable family and contain cancer-fighting glucosinolates. When you combine sprouts with a whole grain, you get yourself a nice complete protein. Do I need to go on about how AWESOME sprouts are?!

How do you feel about sprouts? Do you have a favourite dish? I’d love to hear! Don’t forget you can share your Rough Measures creations on Instagram, just use #roughmeasures so I can see!

I’ve also been nominated for a chance to win a place on the Kerala Blog Express, a trip to Kerala with other bloggers! I would absolutely LOVE to visit India, please do help me out by voting for me here. Thanks friends!

 Brussel Sprouts with Pomegranate and Toasted Nuts // roughmeasures.com

Brussel Sprouts with Pomegranate and Toasted Nuts // roughmeasures.com

Brussel Sprouts with Pomegranate and Toasted Nuts (v) (gf)

INGREDIENTS:

500g Brussel Sprouts
Seeds from ½ large pomegranate
Handful of almonds / cashews (toasted)
1 teaspoon pomegranate molasses
1 tablespoon EVOO
Salt + pepper

METHOD

Preheat your oven to Gas Mark 5 / 190 C

Rinse your sprouts under some cold water. Trim the bottom of the sprouts, then slice them into halves or quarters. Place them on a baking tray with a drizzle of oil and some salt and pepper. Roast them for 25-30 mins until they’re soft and starting to crisp around the edge.

Once roasted, throw all your ingredients into a bowl and give a good mix. Serve immediately with an extra drizzle of oil, or a sprinkling of sumac.

Rough Measures Brussel Sprouts with Pomegranate

Brussel Spouts with Pomegranate and Nuts

Brussel Sprouts with Pomegranate and Toasted Nuts // roughmeasures.com

 

 

I’m entering this juicy dish for #recipeoftheweek with A Mummy Too

Link up your recipe of the week