Garlic and Rosemary Cannellini (white kidney) Beans

A simple, quick recipe for tasty beans. You could serve these as a side dish or - as I did - as a sandwich filling, a bit like a very simple hummus. I ate them by themselves in a sandwich with a little mayonnaise, but you could accompany them with a leafy vegetable such as baby spinach if you wished.

 

Roast Potatoes with Shallots and Rosemary

This was originally a recipe for potato wedges but I wanted to make some fancy roast potatoes as an accompaniment to my Tofu Nut Roast, so modified the recipe slightly. The recipe I used suggested baby shallots, and if using them, you can just use them whole. I used normal shallots and just sliced them in half. Of course, if you don't want to use shallots you can always use normal onions. A final tip: keep an eye on your potatoes so that they are not too overdone when you add the shallots/garlic; I haven't got the hang of my new oven yet so my potatoes were quite well done and I was unable to cook the shallots for as long as I would have liked.

Courgette, Rosemary and Goats Cheese Quiche

One of the things I love about quiche is you can put whatever you fancy in it as a filling. For example, my previous quiche recipe involved beetroot and feta, but I mixed things up a bit here by using courgettes, goats cheese, and rosemary. This recipe comes from one of my many generic 'vegetarian kitchen' cookbooks and is a lovely balance of flavours. As ever, if you don't want to make the pastry, just use packaged stuff. 

For some reason I see quiche as very much a spring/summer dish, so this is probably the last quiche I'll feature on the blog for a while, as my attention turns to soup in the coming months.