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Ànesi Food

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Ànesi Food

London based foodies who want to bridge comfort food and a healthy lifestyle

29/03/2022

Sriracha and honey roasted carrots and beans🥕🥕
Gotta get ‘em pulses! And why not pair them carrots, spicy sriracha and sweet honey?

2 large carrots, cut into batons
1 small can beans of your choice

Marinate
1 tbsp honey
2 tbsp sriracha
1 tbsp olive oil

Greek yoghurt
Coriander, chopped
Pumpkin and sunflower seeds
Olive oil

Cut carrots into batons and drain the beans. Add to baking tray.
Mix the marinate together and add to carrots and beans. Roast in a preheated oven at 200c for 30 min. Add Greek yoghurt to a plate and add the carrots and beans on top. Chop the coriander and add to the top with seeds of your choice and olive oil.

You could easily eat this meal with a soft boiled egg, or switch out the coriander for dill! Or parsley.

22/03/2022

Almost a year ago we posted this recipe for a rhubarb basil smash and with the temperature being 19 degrees today (21, maybe?) let’s just kick start the summer by reposting this! And this is another creative way to use your herbs 👀

Rhubarb cordial

250g rhubarb, washed and trimmed
90g cane sugar
Zest from 1/2 lime
500ml water

Bring to boil and let it boil for 10 minutes
Strain your rhubarb mix through a sieve.
Now you got both rhubarb compote and rhubarb cordial

💥Rhubarb Basil Smash💥

Gin Rhubarb Basil Smash

50ml Gin
25ml Lemon juice
25ml Rhubarb Cordial
8 Basil leaves

Muddle the leaves in a shaker, add all the ingredients and a handful of Ice and shake vigorously for 15s.
If you like a stronger cocktail use 60ml, if your Cordial is very sweet use 20ml only.

Or make it a refreshing summer Drink with

1 part Rhubarb Cordial
1 part Lemon Juice
4 parts Sparkling Water
a bunch of Basil leaves

Muddle the Basil, add the Lemon juice and Cordial and then top up with Sparkling Water.

11/03/2022

Nothing says Friday like crispy potatoes, am I right? But let us focus on using our herbs!
Here’s our addition to the ultimate side dish! Bring to a spread!

04/03/2022

You have the noodles, but they are abut boring. You have the potatoes, but nothing else. You have the chicken, but only salt and pepper. What do you do??? You call for HERBS! They are versatile and inexpensive when you know how to use them. And we are here to help!
Comment below what herb you’d like to cook more with!

26/02/2022

We eat with our senses. Smell, sight, taste and feel/texture. Sometimes a meal like this is way more filling for me, than that double portion of tortellini 👀
But a dish like this satisfy me way more, because not only is my stomach satisfied, but so is my other senses.
Oh, and it’s easy to eat a lot of produce and protein this way.
What would you put in your plate??? Comment below👇

18/02/2022

Niçoise salad! Probably one of the tastiest salads you are going to try. It’s really easy and you can mix and match with your preferences. Enjoy! Swipe for recipe

04/02/2022

This week we are focusing on inexpensive proteins. As Londoners in general and the inflation happening good food can be hard to find… and make! But here is a small guide line for you to use. Stay tuned for next week when we are going to use some of these in a recipe.
Swipe to see the specifics and leave a comment if you know another inexpensive proteins!

28/01/2022

Food doesn’t have to be complicated! Again for the ones in the back: FOOD DOES NOT HAVE TO BE COMPLICATED!
This lovely soup is super easy and super nourishing and super cheap!

1 butternut squash
2 onions
1 head of garlic
2 cubes of vegetable stock
Olive oil
Chili powder, cinnamon, salt, pepper

Cut and peel a butternut squash.

Roast them in the oven with the garlic bulb, chili, pepper and some olive oil.
I roasted mine at 180c for about 30 minutes.

Finely chop the onions and sauté with olive oil and spices.

Once the onions have been cooked and the squash roasted, add it to a blender, together with about a litter of stock.

Blend until smooth. Transfer back to the stove and heat up and taste it to see if it needs any more spices… and be careful not to overpour the cinnamon 😬 enjoy!!!

18/01/2022

We’re back and we are pulling a classic “new year, new me”… well, sorts of. Our mission is still to bridge comfort food and a healthy life style. We still believe that food is to be enjoyed and is to strengthen us, but without poisoning our bodies.
We are here to help make cooking joyful and helpful for you!

10/07/2021

You can't resist a bright pink sorbet! Espescially if it's homemade and so easy to make, coming to Reels tomorrow.

29/06/2021

We all love Ice Cream but have you ever made your own? Not only is it super easy, you also get to choose the flavour. This one you'll need to churn but look out for Sunday if you don't own an ice cream machine.

This vegan Ginger Ice cream only has 3 Ingredients

- 2 cans coconut milk (full fat)
- 100g ginger
- 120ml honey

Cut the fresh ginger in slices and put in a saucepan. Add water, just enough to cover the ginger. Bring to a boil and boil for 2 minutes, discard the water and return the saucepan (with the ginger) to the stove.
Add the coconut milk and bring it to a gentle boil. Once it has come to a boil, turn the heat off, cover the saucepan and remove it from the heat. Let the ginger steep in the milk for about 1 hour.
After an hour, remove the ginger pieces and stir in the honey. Cover the saucepan and put it in the fridge for at least 6 hours so that it cools completely. Important: do not skip this step, otherwise you might end up with ice cream sauce all over your kitchen floor
Once the mixture is completely chilled, put it in your ice cream maker and churn

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