Bell Pepper and Salmon Toast Bites
Roasted salmon and tender butternut squash are folded with diced bell pepper, feta, rosemary and Dijon mustard. The topping is spooned onto small crisp toasts just before serving.
CookEat Recipe collection
Recipes by Theo Vale
Find your next recipe, from everyday meals to new ideas.
recipe discovery
12 recipes
Page 1 of 1
Brown Rice and Bell Pepper with Yogurt
Cooked brown rice is folded with roasted pumpkin, bell pepper and natural yogurt, then spooned into warm pita pockets. Toasted breadcrumbs and fresh chives finish the filling.
Cheddar and Sweetcorn Rice Salad
Chilled brown rice, cheddar, sweetcorn and bell pepper are dressed with Dijon mustard, olive oil and red wine vinegar, then arranged over lettuce.
Cranberry and Maple Pistachio Cake
Chopped fresh cranberries and pistachios run through a maple batter. Baking powder lightens the mixture, which is spread in a broad tin and rested before cutting ten portions.
Maple and Cranberry Mini Cakes
Small maple squares with chopped cranberries and rolled oats. Coconut milk and dairy milk hydrate the oat mixture before flour is folded in and the cakes are baked through.
Mushroom and Butternut Squash Soup
Mushrooms and butternut squash are softened in olive oil, then simmered with onion, cider and rosemary. Cooked black-eyed peas are warmed in the broth before serving.
Mushroom, Cheddar and Kale Salad
Mushrooms, cheddar and kale are gently combined with radish and chives, then dressed with olive oil and red wine vinegar. Reserved kale finishes the bowl.
Pear and Blueberry Vanilla Tart
A crisp pastry shell holds a vanilla almond filling with pear slices and blueberries. Cool the tart before cutting so the filling and crust hold together.
Potato and Black-Eyed Pea Sauce with Lemon
Fully cooked black-eyed peas are puréed with fresh lemon juice, parsley and a little red wine vinegar. Roasted potato, mashed separately by hand, is folded in to make a thick spoonable sauce.
Potato and Black-Eyed Pea Sauce with Mustard
Dijon mustard, chives, parsley and raw garlic season a pourable black-eyed pea sauce. The beans are simmered from dry, blended with water and vinegar, then combined with hand-mashed roasted potato.
Sweetcorn and Black-Eyed Pea Pita Bites
Roasted pumpkin and partly mashed black-eyed peas bind a topping of sweetcorn, finely diced cucumber and radish, parsley and black pepper. Serve on crisp pita triangles.
Turkey and Kale Rice Soup
Turkey breast and brown rice simmer with onion, then kale is added near the end. Chives and lemon finish this unblended soup.