Today’s easy potato gnocchi recipe is just perfect for a weeknight dinner, especially if you’ve cooked up a tomato sauce in advance. This recipe, much like our pasta recipes, pairs well with our Best Ever Tomato Sauce!
Recipes
Best Ever Tomato Sauce Recipe
There was a time when my sisters and I basically lived on pasta with tomato sauce. My parents despaired at ever getting anything else down us. If I’m honest, it’s still a favourite even now when we’re all together. I mean, it surely has to be a truth universally acknowledged that it’s just so handy to have a tub of tomato sauce to hand!
Miso Glazed Aubergine
Those of us who have fruit and veg subscription boxes might notice that aubergines seem to be piling up! People can be put off by these deep purple beauties because they’re often cooked incorrectly! This recipe really celebrates their great texture and flavour. You can treat our Miso Glazed Aubergine as a main course or as a side. We served ours in a homemade vegan bao bun (from Woon-Heng Chia’s recipe). However, you can also serve this in a burger bun! Just scoop out the inside of the aubergine and enjoy!
Cookies 2.0
I’m back with another 100% vegan cookie recipe! You probably remember my Best Ever Chocolate Chip recipe, well now I’m here to shake things up a bit and present you with the second edition of some super indulgent and customisable cookies! I find the best way to beat the Monday morning blues is with cookies, ideally made the night before, ready and waiting to lighten the mood at Monday ‘elevenses’.
Vegan Brownies
Nothing beats a fudgy, gooey brownie when you need some comfort food. Using a handful of ingredients, this recipe is dairy and egg-free, while also being dense with bits of melty semi-sweet chocolate. Each bite of these brownies celebrates their crisp chocolatey outer layer, the chewy edges and the rich, moist centre. Gluten-free substitutes work just as well in this recipe so everyone can enjoy them!
Potato and Leafy Spinach Soup
As lockdown continues, I’m finding there are days where there just isn’t much left in the fridge or cupboards. As we’re all turning into food waste warriors as a result of fewer food deliveries/not wanting to go to the shops, there comes a time when necessity forces you to get creative. I didn’t have much left in my fridge when I made this soup, but I found a few potatoes and a bag of fresh spinach. So, I thought why not put them together in a surprisingly light & summery soup?
Lemon Roasted Potatoes
We’re back with another recipe from the Argent family archives! Most families have one person who makes the best roast potatoes. Unfortunately for you, that person isn’t me – it’s my dad! But I think I’ve learned enough from him to present you with roast potatoes that are crispy on the outside, fluffy on the inside with a delicious sticky and fragrant crust!
Fruit Crumble
Crumbles are a firm favourite at our house and I’ve been making them for years and years! I always get the best reactions when the crumble is really crunchy. And for that crunchy topping, it’s best to use brown sugar. White sugar is fine, and the crumble texture is a bit lighter. However, I find that it never turns a truly golden colour. I like to mix brown and white sugar together so I get that extra crunch. This also helps to keep the flavour light and not too treacly. Do feel free to experiment for yourself and let us know how you get on!
Flourless Aubergine Croquettes
In my never-ending quest to find interesting ways to use aubergines, I present to you Aubergine Croquettes! This recipe is really simple and good fun to make. It’ll even show you an awesome way to add smokiness to aubergines within minutes! We’ll be doing this by roasting the aubergine on the open flame of a hob! But never fear if you have an induction hob – check out our notes below on how to roast the aubergines in the oven.