Sorry it’s been so long since I’ve posted on here! To catch you up on my life (though I doubt any of you are that interested) I finished my undergraduate degree with a 2:1!
With all my exams, graduation and planning for my MA I’ve been a bit busy!
Now that summers in full swing I’ve got a bit more time to upload things. It’s 34 degrees today and no one in Britain can cope with that kind of heat haha!
It’s also exactly a year since I joined WordPress and started my blog! Time has really flown, I love putting recipes on here.
I would hardly call this a “recipe” – more of an idea for a light summer meal!
70g white long grain rice
A handful of fresh Basil leaves
A handful of pine nuts
1 ball of mozzarella
- Boil a saucepan of water. Add the rice and cook for 15-18 minutes or until tender.
- In a blender, roughly blitz pine nuts and basil with a little olive oil.
- Chop the tomatoes and mozzarella into slices.
- Once the rice is cooked, drain and combine with the pine nut and basil mixture. Top with the slices of mozzarella and tomato. Top with a sprinkle of ground black pepper and salt.
Recipes every Monday, blog posts every Friday! See my previous recipe here.
Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA
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