Chicken, Rocket & Spicy Red Pesto Burgers

Looking for a slightly different burger recipe this Summer? Then try this delicious mouthwatering Chicken, Rocket & Spicy Red Pesto Burger as an lighter alternative to a classic beef burger. Plus it's the perfect way to use up some delicious homemade Spicy Red Pesto.

2 tbsp pine nuts
2 tbsp olive oil, plus a little extra to cook the burgers with
1 small onion, finely chopped
1 clove of garlic, crushed
2 chicken breasts – here I tend to find that they are fairly large so use 3 if they are small
2 tbsp spicy red pesto
1 large handful of rocket leaves, roughly chopped
1 egg, beaten
4 tbsp bread crumbs
Salt & pepper

To serve:
4 buns of your choice
Rocket (arugula)
Red onion, cut into thin slices
Tomato slices

Pesto Mayo:
6 tbsp mayonnaise
3 tbsp spicy red pesto

Update to Posts.... {& Spicy Red Pesto}

It's hard to believe it but I actually started writing this blog 2 years ago! At the time I had no idea what I was doing, knew pretty much nothing about blogging and was pregnant! Unsurprisingly my blogging slowed down considerably 3 months after I started it and came to a complete stop when my beautiful little boy was born! Seven months later I got back into it and I'm delighted that I have been able to write frequently since then which means I've been blogging consistently for 1 year now! Quite an achievement considering a lot of the things I've been through during that time. That being said, like I think a lot of bloggers, when you look back at earlier posts there are things you want to change. Not the recipes or ramblings but more so (for me anyway!) photographs and lay-out.

Initially I had no photographs for most of my posts, now however I have come to realise how important photos are when it comes to blogging. It's hardly surprising (and I should have known better) considering most people choose cookbooks that are filled with glossy, delicious pictures enticing us to make the accompanying recipes! So while I fully admit I still need a lot more practice taking good photographs, I know that my recent ones are certainly a lot better than any earlier ones taken which makes me want to replace all the earlier ones which I am slowly trying to do.

Scallop & Bacon Spaghetti

 My husband likes fairly simple food. While I am a condiments freak he generally avoids them – preferring not to 'mar' the taste of whatever it is he's eating. Fair enough – everyone is different, however it can make it tricky to get him to try new things 'cause as far as he is concerned “why mess with a good thing?!” If he ever has to cook for himself he will grill some meat and make a salad to go with it (no complaints there!). I on the other hand would make a sauce or flavoured butter to go with the meat – just for that little something extra!

And then there is the pasta debate.....If you follow my blog you are probably aware that I am a pastaholic! I would literally eat pasta every day if I could – including the summer! Mr. Vanilla on the other hand...not so much! He likes pasta but just not that often and it's probably due to the fact that I am always feeding him lighter tomato pasta's which is my absolute favourite, whereas he prefers cream-based pasta sauces! Judging from the amount of 'cream-based' sauces on my recipes page you can see the poor guy doesn't get them that often! So I have gone out on a limb here and created a pasta dish that I know he will not complain about at all. Not only is it 100% tomato free and has cream in it, but it includes the ingredients that make up one of his all-time favourite starters – scallops wrapped in bacon! I'm sure if I made this every week he would be delighted to eat pasta....but our waist lines, not so much! However we all need a treat every now and then so Mr. Vanilla – this pasta dish is for you, simple, no fuss and full of flavours you love! Enjoy!

Crispy Calamari

I absolutely love calamari but I used to be intimidated by it since there is nothing worse than chewy, overcooked calamari. However, I have since realised that it is in fact easy to make and even better, is the ultimate in fast food.

On a hot summer day I can't think of anything better than a plate of delicious calamari enjoyed outside with a cold glass of white or rose wine or an ice cold beer, so since the sun is finally shining bring out the calamari!

Serves 2 as a shared starter/ light lunch

300g Squid cut into rings* (Normally I just buy frozen squid & let it defrost)
6 tbsp flour
3 tbsp cornflour
1/2 tsp sweet paprika
pinch of cayenne pepper (optional)
Salt & freshly ground black pepper

Vegetable or canola oil for frying

To serve:
Cooling Tzatziki, Spicy Mayo or Cheat's Aioli
Lemon Wedges

Cooling Tzatziki
1/4 cucumber, deseeded & grated
1 small clove of garlic, crushed
1-2 spring onions, finely chopped
125ml natural yogurt
1 tsp fresh dill, finely chopped
salt & pepper

Spicy Mayo
1/3 cup mayo
1 tbsp siracha hot sauce

Make the dipping sauce(s) of your choice and set aside until ready to serve.

Heat the oil in a medium to large pan – you need roughly one and a half to two inches of oil.

In a large sandwich bag mix together the flour, cornflour, paprika, cayenne pepper, salt & pepper. Rinse the squid and dry slightly on some kitchen paper before adding to the bag with the flour mixture in it.

Once the oil is 350F/ 180C (If you don't have a thermometer you can test it by adding a small piece of bread – if it sizzles instantly then it is ready, if not let it heat up a bit more) add the squid in batches and cook for roughly 60 - 90 seconds until crisp and golden. Drain on kitchen paper and keep warm while you cook the rest of the calamari.

Serve as soon as the last batch is cooked with the dipping sauces and some wedges of lemon. Fast food at its finest!

*I know 300g might sound like a strange amount but it just happens to be the size of bags I buy. That being said it is very easy to double the recipe for say 500g squid.

*One Year Ago - Barbecued Mozzarella Pizza

Lemon Drizzle Loaf

Every picnic needs a cake and what better than a light and zesty lemon loaf that is melt-in-your-mouth delicious and super easy to make?! Since I'm not much of a baker I used a recipe from Tana Ramsay that I saw on the BBC Good Food website for a basic lemon cake and I have to say it didn't disappoint! I had to vary the cooking times slightly as it took longer to bake than suggested in the recipe but that could very well just be down to my oven! The cake lasted no time at all however what did survive the day were just as delicious over the following days! A must for any picnic, or anytime you fancy a slice of lemon loaf with a cup of tea!!

225g unsalted butter, softened

225g caster (super fine) sugar

Zest of 1 lemon

4 large eggs

225g self-raising flour

For the topping:

Juice of 1 1/2 lemons

85g sugar

Pre-heat the oven to 350F/ 180C. Lightly butter a loaf tin then line with baking parchment (greaseproof paper).

In a large mixing bowl or the bowl of a free-standing mixer, cream together the butter and sugar until pale and fluffy. Add the lemon zest then slowly mix in the eggs, one at a time. If using a Kitchen Aid or other free-standing mixture, scrape down the sides of the bowl to make sure everything is evenly mixed. Once all of the eggs have been added add the flour, a little at a time until it's all incorporated. Don't over beat the mixture. Add the cake mix to the lined loaf tin, level the top so that it's even then bake in the pre-heated oven for 45-50 minutes (mine took closer to 60 minutes) or until a skewer comes out clean (with no cake mixture on it).

Make the topping by combining the lemon juice and sugar together in a small bowl. While the cake is still warm prick lots of holes in it using either a skewer or a fork then drizzle over the topping. The idea is that the juice will keep the cake lovely and moist, and not to mention lemony(!) while the sugar forms a nice crisp topping. I found mine did that although certainly not as much as in the photograph of the original recipe – however it was still delicious with the perfect balance of sweet and sour!

Leave the cake in its tin to cool completely then when ready to serve, remove and cut into slices. For a picnic you could either cut the slices and wrap them individually for everyone or just wrap up the whole loaf and don't forget a knife!

*One Year Ago: Pimms