Salmon, Chilli and Pea Pasta

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 A delicious and easy midweek dinner.
It’s not the most beautiful of dishes but it is tasty.

 Serves 2
-2 salmon fillets
-your favourite pasta (I love the bows)
-100g frozen peas
-a handful of fresh mint
-a handful of fresh parsley

-a handful of fresh dill
-1 chilli
-1 lemon
-salt and pepper
-1 courgette

-Place the salmon in bowl and cover with cling film and microwave for 90 seconds (if a high watt 60 seconds) and set aside.
-Cook the pasta as per the instructions on the packet.
-Cook the peas until they are still firm.
-In a blender mix the cooked peas, parsley, mint, salt, pepper, lemon zest, chilli and a few tablespoons of water and juice of half a lemon.
-Shred the salmon and mix it into the pasta. Grate the courgette and mix in.
-Add the sauce and mix everything together.-Sprinkle the dish with dill and serve straight away.

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Little Vietnam Wimbledon Review

There is a brilliant restaurant in South Wimbledon you should absolutely visit. It is called Little Vietnam and has a huge menu full of fresh and healthy dishes with cuisine from Vietnam.

My main meal was the chicken Bun Bo Hue. A soup like Pho but full of spice. It had a lovely interesting taste mix of spicy, sour, salty, and sweet flavours. The noodles were rice noodles and it came with bean sprouts, spring onion, coriander, mint, fried shallots, sliced chillies, and a wedge of lime. It was gloriously spicy but so fresh and refreshing. The noodles were delicious and the stock was great too. I would definitely order this again.

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The spring rolls were very tasty but there was definitely not enough to share all the more for me.

Little Vietnam review 2

These are the fresh summer rolls. They are a Vietnamese style salad wrap with pickled salad, fragrant herbs, vermicelli rice noodles and then meat or tofu. These were a firm favourite.

Little Vietnam review 3

 I have been a few times and everytime it’s been roughly £10 per person. They don’t serve alcohol but you can bring your own. A lovely place to visit and the food is delicious.

Pesto and Red Pepper Sausage Rolls

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 I know this sounds weird but I promise it works and tastes lovely. It is a rather autumny recipe to be posting in August but with such miserable weather I have been craving them. They always remind me of firework night and those October nights when it starts to get colder. You can make your own puff pastry but for this I tend to buy it. It’s the right shape and makes this dish a lot quicker to make.  The do look a bit messy going in to the oven but always come out looking lovely!

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-600g ready made puff pastry (2 ready rolled puff pastry packets)
-3 tablespoon of pesto
-1 tablespoon of olive oil
-a few roasted peppers (find them with the jars of olives in the supermarket)
-6 Cumberland sausages
-1 medium egg beaten with a splash of milk


-Preheat the oven to 180°C, fan oven 160°C. Line two baking sheets with greaseproof paper.
-Roll out the dough and cut into roughly an A4 size 30cm x 20xm (the ready rolled will be roughly the right size).
-In a cup or jug mix together the pesto and oil.
-Smear the pesto down the middle of the dough.
-Chop up the peppers and add them to the pesto. If you love pepper you can have a lot of if you want a small taste add a sprinkle of them. It does compliment the sausages and pesto so I would recommend adding them.
-Remove the sausage skins and mould the sausage meat into a long sauage the length of the dough and place it on top.
-In a jug mix an egg which a splash of milk.
-Wrap one of the sides over the sausages. Using a brush, brush a light mix of the egg on that side of the fold the other side over. The egg will help sick the sides together.
-Using a sharp knife slice the rolls into 1 inch pieces and place on the baking tray with a gap as they will grow.
-Brush the top of the rolls with the egg wash.
-Pop in to the oven for 30 minutes until golden brown.
-Enjoy while they are still warm.

 Whether you buy or make your own puff pastry you need it in a rectangle shape so can divide it in to three sections. The middle is where you put the filling and you wrap the other two sides round hugging the filing before slicing and baking.

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Have you ever tried a vegetarian take on a sausage roll?
Check these out:
Simple but Sensational Vegetarian Sausage Rolls by The Veg Space
Spicy Mushroom & Bean Sausage rolls by Anne’s Kitchen
Veggie no-sausage rolls by Emily’s Recipes and Reviews

Summer Fruit Cake Tray Bake

I love all the summer fruit around at the moment and with so much on offer I took advantage of it to make this delicious summer fruit tray bake. A simple lemon sponge dotted with raspberries, blackberries, blueberries and cherries.

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 It works very well as a cake to take on a picnic as once cooled you can put it back in the tin to transport it.

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-250g unsalted butter
-250g caster sugar
-zest of 1 lemon
-juice of half a lemon
-5 medium eggs
-250g self raising flour
-2 teaspoons of baking powder
-5 tablespoons of milk
½ teaspoon of vanilla extract
-200g blueberries
-100g cherries (weight after stones removed)
-150g blackberries
-150g raspberries

-Grease and line a 12in x 9in cake tin.
-Preheat the oven to 180º degrees/ 160º fan oven.
-Cream together the butter and sugar.
-Add the eggs one at a time and don’t over mix.
-Add the lemon juice and zest.
-Sieve in the self raising flour and baking powder.
-Add the milk and stir in gently.
-Chop the cherries roughly. Leave the other fruit whole so they don’t make the mixture wetter.
-Gently stir in three quarters of all the fruit to the mix.
-Pour the mix in to the tin and stud the remaining fruit in to the top.
-Bake for 50-60 minutes until golden brown and use a cake tester to make sure the middle is done.
-If it starts to brown too quickly cover the cake with silver foil for the remaining time.
-Allow to cool in the tin for 15 minutes before turning out and leave to cool on a wire rack.

It tastes lovely served with more fruit, a dollop of cream or a scoop of ice cream.

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The finished delicious cake ready to eat. I love a tray bake cake.

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I am entering these delicious brownies into the The Great British Blackberry Recipe Round Up being hosted by Farmersgirl Kitchen and Lavender and Lovage.

Cold Brew Coffee and Honeycomb Milkshake

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There is nothing nicer than a cold coffee milkshake on a hot summer day and with a honeycomb twist it’s a really special drink.

To make this delightful drink I used the brand new Cold Brew Coffee Maker from OXO Good Grips. It is a very slow way of making a rich coffee concentrate using ground coffee. The coffee produced is so thick and strong you can have one measure of cold coffee topped up with hot water to make a regular coffee. Brilliant for those who don’t really like instant coffee but don’t have a way to make ‘proper’ coffee at work.

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I really love how easy it was to make and leaving it over night was plenty of time to produce a strong coffee. Pop it in the fridge and it lasts for a week (if you don’t drink it all!). There is a lot of kit in the box and although it seems a bit confusing the first time you use it once it all fits together it’s easy to use, clean and store.

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This recipe is so quick to make and has been loved by everyone I’ve made it for. We have made it a lot to test the recipe (it’s a hard job but someone has to do it).

Serves 2
-2 large scoops of Kelly’s honeycomb ice cream
-2 measures of cold coffee
-500ml semi skimmed milk
-a hand full of ice cubes

-Whizz it all up in a blender and serve straight away.
Happy delicious cold coffee.

I love how frothie the drink was. I’m going to make another right now.

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I was sent the cold brew coffee maker to review. The recipe and all opinions are my own.
The lovely double walled glasses are from Judge.

Jude’s Ice Cream Review

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 This is what amazing ice cream tastes like. Jude’s ice cream is dreamy. I couldn’t honestly say how much I love this ice cream. The chocolate was my favourite and it’s so thickly chocolatey which is rich and has a little sweetness. The little pots look little but they are mighty. The quality ice cream is so good that you only need a little portion and it’s enough to fill you up and be completely satisfying.

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 My second favourite (please note that I loved them all) was the ginger spice. It was pretty much gingerbread in ice cream form. I will need this at Christmas time! It was so good. If you love that sweet gingerbread taste you will love it. Yes I am using the word Love a lot in this review. There haven’t been many new things I’ve tried to blog about that I’ve loved this much.

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 The unusual and very much worth mentioning is the Gin and Tonic ice cream. I would have thought it would have worked better as a sorbet as so many alcoholic drinks are made into adult slushies but somehow the clever people at Jude’s have managed to make it into an ice cream. It had the creamy texture of ice cream but the gorgeous strong and clean taste of gin and tonic. It was amazing and this little pot was definitely the equivalent to a huge cocktail. I need to get more of this ice cream.

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I hope you get to enjoy Jude’s ice cream soon! I really hope it’s in all supermarkets soon.

I was sent the ice cream to review. All opinions are my own.

Lactofree cheese toasties

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Make lactofree toasties they said. You’ll love it they said. They were right.

For the last week I have made so many lactofree toasties and I’m still love them. I started off with simple ones of cheese, tomato and onion. I’m now venturing through the weird things in my fridge to make more interesting toasties. My favourite ones had to lactofree cheese, tomato, chillies, French Saucisson Sec slices, spring onions and a few spinach leaves. Oh my goodness. Happiness is a toastie. Lightly buttering the outside of the bread works really well to give it a crisp shell. Adding a smear of pesto to the inside with the cheese, tomato and a little cooked chicken was also good! The most popular ones with my family were simple cheese, tomato and onion with a pickle or spicy jam/jelly.

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The lactofree cheese was delicious melted in a toastie. It worked so well. My family couldn’t tell the difference between it and regular cheese! It melted easily and had that really pleasing stringyness that melted cheese should have. I liked the grated cheese bag as it was nice to have it ready to go and made this a very quick meal. The packet was also resealable which I liked.

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The problem I had while making these toasties is that I had a very short window to get a photograph before they were snatched and eaten by my family. I didn’t even notice the bite taken out of this one while I photographed it. This has been very popular in my house. I would definitely recommend a lactofree cheddar cheese toastie.

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I was sent the kit to make lactofree cheese toasties. All opinions are my own.

Black Forest Chocolate Brownies

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It really is the best time of year for fresh fruit and my absolute favourites have to be blackberries and cherries. I am putting them in everything at the moment. When deciding on what to make I couldn’t decide between my favourites; a black forest gateau and brownies. I decided I could mix the two and enjoy something delicious and I’m sure it’s technically apart of your five a day.

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 These brownies are still that happy squidgy consistency but with a crispy cracked top and with plenty of fruit is you always get blackberries and cherries in every slice.

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-250g unsalted butter at room temperature
-200g soft brown sugar
-100g caster sugar
-1 teaspoon of vanilla extract
-3 medium eggs
-1 egg yolk
-200g dark chocolate
-120g plain flour
-80g cocoa powder
-pinch of salt
½ teaspoon of baking powder
-100g of fresh cherries and remove the pip
-80g blackberries

-Line and lightly grease a 20 x 30cm cake tin.
-Preheat the oven to 180ºC/160 fan/350ºF.
-Chop the cherries in to quarters and the blackberries in half. Dry them off with kitchen paper.
-Melt the chocolate in a microwave or over hot water. Once melted set aside to cool.
-By hand or in a mixer cream together the butter, sugars and vanilla until light and fluffy.
-Add the eggs and the extra yolk (the extra yolk really helps get a crisp top to the brownie). Mix in for a few minutes until fully combined.
-Add the cooled melted chocolate and mix
-Sieve in the flour, a pinch of salt, baking powder and the cocoa powder and mix until combined.
-Remove from the mixer and add the fruit and gently stir in by hand.
-Pour the mix into the tin and bake for 40-50 minutes. Add an extra 10 if you want it to have a firm set.
-Remove from the tin and allow to cool on a wire wrack for at least a few seconds before cutting in and enjoying.

 Enjoy when it’s still warm with ice cream or cream.

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 Absolutely delicious!

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 I’m entering this into bake of the week. You can see what other bloggers are baking by clicking here this month it’s being run by Jen’s Food.

Casa Costello
I am entering these delicious brownies into the The Great British Blackberry Recipe Round Up being hosted by Farmersgirl Kitchen and Lavender and Lovage.

Grilled nectarine, chicken and parma ham summer salad

Sew White grilled nectarine chicken and parma ham summer salad
To celebrate the freshness and joy of summer food I have a gorgeous #summertreats dinner to share. I give you the very easy and delicious grilled nectarine, chicken and Parma ham summer salad.

This salad works so well with hot or cold chicken and is a brilliant dish to take on a picnic. I love the mix of fruit, herbs, creamy mozzarella, chickens and that slightly salty Parma ham. I like to think of this meal as a starter, main and dessert all in one.

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 The nectarines with the herbs were delicious and worked so well. I love the smell of thyme and rosemary with the nectarines. You could cook this on the barbecue of in a grill pan.

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 The slightly caramelised nectarines in the salad.

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 I topped the salad with a handful of almond flakes which added another nice texture to the finished salad.

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Serves 4
-6 nectarines
-fresh thyme
-fresh rosemary
-fresh mint
-4 Parma ham slices
-4 chicken breasts
-2 cos lettuces
-4 spring onions
-2 mozzarella balls (roughly 300g)
-handful of tomatoes (sundried tomatoes work really well too)
-handful of flaked almonds
-olive oil
-1 juice of one lemon
-balsamic vinegar

-Slice the nectarines and remove the stones. Sprinkles with a handful of thyme, rosemary and a little lemon juice. Add a tiny sprinkle of caster sugar.
-Heat up a griddle pan (I like the ones with the lines so you can get a nice pattern on the fruit).
-Cook the nectarines on high on both sides. Add a little water, a teaspoon or two, to the pan make a little syrup on the pan.
-Remove from the pan and set aside.
-In a separate pan cook the chicken on a low heat, or steam however you fancy cooking it.
-When it’s cooked remove from the heat and cup up into thin slices. If you want the chicken hot do the chicken last.
-Cut up the lettuce and put it in a large bowl along with the chopped tomatoes, spring onions and the fresh thyme, rosemary and a little mint.
-Pull apart the mozzarella and Parma ham and add to the salad.
-Add the chicken and sprinkle with a little salt and pepper.
-Drizzle over the olive oil and the lemon juice.
-Add a small drizzle of balsamic vinegar over and with everything together before serving.
-Sprinkle with flaked almonds and enjoy.

If you want to add a little spice add some chopped chilli or cook the chicken a hot sauce.

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This post was supported by Rennie but the recipe and all opinions are my own. #summertreats

Summer Vegetable Tray Bake

Sew white vegetable summer tray bake
I love this summer vegetable tray bake. As the good weather means I don’t really fancy a proper roast these work really well with a variety of dishes.

This vegetables dish is easy to make and are a brilliant way to use up any vegetables you have.

-Preheat the oven to 160ºC (140ºC fan).
-Put all the vegetables you want in a baking tray. Make sure they aren’t too squashed in or piled high.
-Drizzle with olive oil.
-Sprinkle with thyme and herbs de Provence. Plus a little salt and pepper.
-Bake for about 25-40 minutes until all the vegetable are cooked. Serve straight away.

I used cooked beetroots (if you use raw you need to cook them longer on their own otherwise everything else will burn before it’s cooked), green beans, tomatoes and pepper. I also like a little red onion, carrots and aubergine.