Tag Archives: Olive oil

Flash In The Pan Pizza

Every week with our veg boxes Abel & Cole add in little recipe cards, and we have tried quite a few of them now.  A recent one was for these flash in the pan pizzas.  We decided to try them tonight.  I think the bases are great as they have no yeast in, which is a real bonus for me on my Anti Candida diet.  We just used water instead if wine as well for the base, so I don’t really know what it’d taste like with the wine.  They turned out to be super tasty and so quick to make.  We will definitely be doing these pizzas again and trying some new toppings as well.
Prep: 15 mins / Cook: 15 mins
4 people
Heat your oven grill to high. If you don’t have a grill, set your oven to 220°C/Gas 8.
Tip flour, baking powder, salt and olive oil into a large mixing bowl.
Warm the wine.
Fold everything together till it starts to come together.
Gently knead till it forms a smooth ball. Dust in a little more flour, if needed.
Get your frying pans (do in batches or be a pro and cook all four in one go – or make two larger pizzas for sharing).
Divide your dough into 4 or 2 pieces. Roll out, dust with flour as needed. Once nice and round and roughly the size of your pans, dust the top with flour and gently fold in half. Dust again and halve again so you have a triangle.
Brush your frying pans with olive oil. Pop the dough in one corner and unfold. Curl sides inward to form the crust. Gloss with oil. Let the base crisp up over medium-low heat while you make the topping.
Mix tinned toms with the garlic, balsamic, fresh rosemary and pepper.
Once the bottoms of the pizzas are nicely browned, take off the heat. Slather the sauce over the top. Top with veggies and cheese.
Pop under the grill and cook till the cheese is golden and bubbly.

*You could use luke warm water instead. The wine adds heaps of flavour but the recipe will work fine with water instead.


Caramelised red onions, goat’s cheese, broccoli and olives
Buffalo mozzarella, fresh pesto, fresh tomatoes and basil
Courgette ribbons, thinly sliced onions, marjoram, lemon zest and capers
Leftover boiled new potatoes, red pepper slices, rosemary and Cheddar cheese


Random Veg


When all you have are oddments of vegetables, and you’re waiting on your next veg box delivery what do you do?  make a stir fry, of course!

If you have them on hand,  mash up some garlic, ginger and fresh chillis using a mortar and pestle (the more the merrier).

Chop up all your veg (I like to put mine in two bowls: one for veg that will take slightly longer to stir fry and one for veg that just needs a really quick blitz in the pan)

Get your oil nice and hot then chuck in the paste you made and and swirl in around the pan, putting in bowl one of the veg (minus the bowl) quite quickly after.

Keep it all moving in the pan until things are starting to soften then put in the rest of the veg and cook til you’re happy.

Serve with some egg or rice noodles.



When The Veg Box Brings You Jerusalem Artichokes…




A few veg boxes ago now, we got a delivery of Jerusalem Artichokes.  it wasn’t something I had ever heard of or seen before.  A little bit of Googling and I discovered that they could be used just like potatoes.  As we were having roast dinner I decided to roast them.  I scrubbed them really well(they can really hold dirt well in all their little knobbly bits) then sliced them in half lengthways.  Some were really long, so these I cut in half widthways too.  I layed them in a roasting dish with about 6 smashed garlic cloves and I gave the whole lot a good dousing of olive oil and seasoned them with salt and pepper.  I then placed them in the oven at 220 celsius* for about 45 minutes.  They were so delicious.  A nice crispy skin with a sweet, soft, nutty flavoured middle.  Yum!  A word of warning though, these things have been known to cause extreme flatulence in certain people(I kid you not this warning came with them from Abel & Cole!), so if this is something you struggle with it may not be the vegetable for you to try.  Have you ever had a Jersulem Artichoke?  Have you got any other cooking suggestions for this veg?


*My oven is not fan assisted and I do need to turn it up anywhere from 10-20 degrees more than a normal oven and sometimes give things longer to cook, so adjust temperature and time for your oven.




More Great Reasons To Shop With Abel & Cole


Apart from all that I mentioned before, the lovely health benefits of eating organic and the amazing quality of what comes in your box, I have found a few more reasons to love Abel & Cole.  Firstly, the amount of fruit and veg you get is amazing.  We get the boxes that are meant for 2-3 people ad we have yet to finish all the veg in a week.  in fact, this week, I am looking in my fridge and at my veg rack thinking where on earth am I going to put all this yummy goodness??  My parents will be coming down this way at the weekend so I migth share a few bananas, tomatoes and oranges with them as there’s no point in hoarding it all and it going to waste.  And my other reason for loving them so much?!  Free stuff….



We all love getting something for nothing, don’t we?!  Since joining up, bearing in mind this is only our third week, we have had the most AMAZING(like you could drink it from the bottle amazing)organic cold pressed extra virgin olive oil for joining, 1 litre of organic semi skimmed milk to try, 1 recipe book worth £12.99,and  a little box of organic eggs to try; all free.  Plus, this week they were running a promotions so our veg box and fruit box were also free saving us like £26!!  Simply fabulous!  On top of all that, I have had amazing customer service when I had to contact them and they were so kind and patient with all my newbie questions.  By the way, I am in no way being financed for writing this post because the lovely people at A & C don’t even know I’m writing it, but I just think they are brilliant and the quality of all the products we have purchased so far is spectacular.  Again, if you are in the UK, why not give them a try?  You won’t be disappointed with either the quality of the food or the quality of service.  Let them know that account: 565098 recommended them to you.  Go on, what are you waiting for?!

Butternut Squash Soup With Chilli


In this household, we love soup.  Now that we’re moving into the colder weather, soup tastes even better.  A few weeks ago, we made a Jamaican curry that needed 500g of butternut squash.  My husband brought home one triple this weight, so we decided to get a soup recipe that could use up the rest of the squash.  I found this recipe, and we made the soup then froze it to have for nice, easy lunch on a Saturday.  Oh, it’s so yummy!  Especially with the cold weather, the chilli helps warm you from the inside out leaving you feeling like you’ve just had a great, big hug.  Enjoy!

  • 1 butternut squash , about 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions , diced
  • 1 garlic clove , thinly sliced
  • 2 mild red chillies , deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche , plus more to serve
  • Heat oven to 200C/180C      fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then      toss in a large roasting tin with half the olive oil. Roast for 30 mins,      turning once during cooking, until golden and soft.
  • While the squash cooks, melt      the butter with the remaining oil in a large saucepan, then add the      onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for      15-20 mins until the onions are completely soft.
  • Tip the squash into the pan, add the stock and      the crème fraîche, then whizz with a stick blender until smooth. For a      really silky soup, put the soup into a liquidiser and blitz it in batches.      Return to the pan, gently reheat, then season to taste. Serve the soup in      bowls with swirls of crème fraîche and a scattering of the remaining      chopped chilli.