LOAF GIVEAWAY + SPRING RECIPES AND STYLING

Win ceramics and linen from Loaf.comHello! I’m back and starting the weekend early with my friends at Loaf and a Spring giveaway – you lovely peeps can enter below for a chance to win a set of 4 beautiful Wobbler – perfectly imperfect ceramic pasta bowls and deliciously crisp Gigi linen napkins. Stay a while and read my zesty Spring cocktail and vegan pesto recipes, plus ideas for a simple garden cutting table setting.Win ceramics and linen from Loaf.comPart of Loaf’s fantastic new collection, each lovely Wobbler bowl has characterful wobbles meaning no two are quite the same and the 100% linen Gigi napkins become delicately crumpled when used and have a beautiful hemmed border detail. For a chance to win this fantastic table set – head over to my Facebook post here to enter!
Spring Styling and competitionA long time fan of all things Loaf, I have watched with joy as their collection of comfy stylish home wares has grown from beds to sofas, occasional furniture and so much more. As soon as I saw the new ceramics I knew they would be perfect for relaxed summer dining outdoors. Spring table settingWith old jars, gathered herbs, late blooming blossom cuttings and a scrap of vintage lace, I decorated our faithful old table and set two places for dinner out in the fresh air. Bowls of zesty vegan pesto pasta with Spring’s first courgettes and asparagus, and a spiced rum cocktail to unwind.Spring table setting
Zesty rocket and lemon vegan pesto pasta

Ingredients:

1 tablespoon olive oil

2 handfuls of washed rocket

A pinch of fresh parsley

2 large garlic cloves minced

1/4 cup toasted pine nuts

Juice and zest of half a large lemon

1/2 teaspoon sea salt

Twist of black pepper

1/4 teaspoon chilli flakes

1/3 cup extra-virgin olive oil

Bunch of asparagus

1/2 courgette quartered and finely sliced

300g pasta – I used M&S Fiorelli as it’s my new favourite!

1 tablespoon of boiled water.Spring pesto pasta recipeLets eat!

1. Cook the pasta for 8-10 minutes in a large pan of salted boiling water until it is al dente.

2. Meanwhile, blanche the asparagus for 2 minutes, drain and pop in an ice bath, then slice into 1 1/2 inch pieces.

3. For the pesto – put the rocket, parsley, garlic, half the extra virgin olive oil, lemon juice and half the zest, pine nuts, sea salt, black pepper and chilli flakes into a mini food chopper or blender and pulse a couple of times – then scrape down the sides, add the remaining oil and pulse again until everything is fully whizzed up!

4. Heat a tablespoon of oil in a large saucepan over medium heat, add the courgettes and lightly cook for 2 minutes. Add the pasta to the pan and stir to break up any clumps and coat with olive oil, add in a tablespoon of boiling water then mix in the pesto. Gently stir in the asparagus to warm through.

5. Serve in pasta bowls and sprinkle with toasted pine nuts, a twist of black pepper and a dusting of lemon zest. Delicious hot or cold.Spring pasta recipeWondering what was in those glasses? It’s a refreshingly sweet and sour – Sailor Jerry Queens Park Swizzle

2 parts Sailor Jerry

1 part lime juice

½ part sugar syrup (I used maple)

6-8 mint leaves

2 dashes angostura bitters

Add all ingredients to a tallish glass and fill with crushed ice.

swizzle* until glass is frosted, and garnish with a mint sprig and a further dash of Angostura bitters.

*Swizzling – Place a swizzle stick between your palms and run your hands back and forth – swizzling!Vegan pesto recipeSpring vegan pesto recipeSpring vegan pasta recipeCheers!

  • http://sea-angels.blogspot.uk lynn

    lovely food lovely post xxx

  • http://www.allspicedesign.com Agatha

    I love this styling! Especially wild flowers and white linen… outdoor dining is the best :) pasta also looks delicious, will make sure to try.
    Best wishes from London!
    A