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!

7.7.16 Graduation (17)

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!

 

Ingredients:

70g white long grain rice

A handful of fresh Basil leaves

A handful of pine nuts

Olive oil

1 ball of mozzarella

Mixed tomatoes

17.7.16 (164)

Method:

  1. Boil a saucepan of water. Add the rice and cook for 15-18 minutes or until tender.
  2. In a blender, roughly blitz pine nuts and basil with a little olive oil.
  3. Chop the tomatoes and mozzarella into slices.
  4. 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.

17.7.16 (165)

17.7.16 (168)

Recipes every Monday, blog posts every Friday! See my previous recipe here.

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E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

 

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