Make it at home: Coppa Club's winter beets bruschetta

So if you saw my post back in Februrary reviewing the wonderful Coppa Club, then you'll know I couldn't stop raving about their winter beets bruschetta. Beetroot whipped with ricotta, horseradish and lemon on top of a crisp bruschetta, garnished with parmesan shavings, pea shoots and parsnip crisps, it was incredible.

My sister and I tried our hand at recreating this beautiful dish at home, and we think we did a pretty good job, if we do say so ourselves!

Ingredients: (makes 12 slices)

3 Cooked beetroots

250g of ricotta cheese

Zest of a whole lemon

Juice of 1/2 lemon

2 heaped teaspoons of horseradish

A pinch of salt

Black pepper

A loaf of ciabatta, sliced

20g of parmesan, shavings

Peashoots, to garnish

Olive oil (to drizzle)

Method:

1.Combine beetroot, ricotta, lemon juice, half of the lemon zest, horseradish, and salt in a food processor and blend until smooth. Taste and add extra seasoning, lemon or horseradish as desired.

2. Place ciabatta slices on a baking tray and drizzle with olive oil. Place under the grill for 5-10 minutes until toasted.

3. Spread ciabatta with beetroot mixture and top with peashoots, parmesan shavings, the rest of the lemon zest and some black pepper.

Recipe: Homemade loaded wraps

The end of University has finally arrived. The past few months have been devoted to my dissertation and final year exams, and I am so so SO pleased to say it's all over!

It's safe to say my blog has been a little neglected lately, mostly because I haven't had the time to cook and eat blog-worthy food, let alone write about it. But now that it's all over, I've been able to spend my time doing what I love most, cooking and eating!

Over the past week or so I've been trying out lots of new recipes and eating out more, and with my birthday coming up, it's only going to get better. So brace yourselves for posts galore as I become a full-time lady of leisure, the first of which is this deliciously simple lunch recipe.

Inspired by one of my more recent cookbook purchases, Anna Barnett's Eat The Week, this loaded wrap recipe is perfect for summertime dining. Fresh, punchy and entirely homemade, these wraps are the perfect way to jazz up the humble flour tortilla.

Ingredients: Makes 2 large wraps

Mustard gherkin mayo:
100g of gherkins finely chopped
1/2 to 1 teaspoon of dijon mustard (depending how firey you like it)
1 1/2 tablespoons of mayo
Pepper to season

My purple slaw:
1/4 of a red cabbage sliced thinly
1 medium sized red onion sliced thinly
Juice of half a lemon
2 tablespoons of mayo
A handful of fresh corriander roughly chopped
Pepper to season

For the wrap:
130g of chorizo, sliced into rounds
130g of halloumi cheese, sliced to £1 coin thickness
2 soft flour torillas
Fresh rocket

Method:
1. Combine all ingredients for slaw in a large bowl and mix together thoroughly. Place to one side.
2. Combine all ingredients for mustard mayo in a small bowl and mix. Place to one side.
3. Add chorizo to griddle pan (a normal frying pan is also fine) and cook on a medium heat for 5 minutes then turn.
4. Now add the halloumi in with the chorizo. Cook for 5 minutes on a medium heat and then turn each halloumi slice, then cook for a further 5 minutes.
5. Assemble wrap with mustard mayo first, then slaw, then some rocket, then halloumi followed by chorizo. Roll up and enjoy!