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Rose Harissa recipes just too tasty to miss

Rose Harissa..who knew it was so good 

What can I say, we seem to be ever so slightly obsessed with Rose Harissa at the moment. Half term took on a theme in the kitchen which basically consisted of me cooking just about every meal with the stuff, odd you may be thinking at this point… and, well you may be right, but as I followed my nose and chucked this delicious, fiery (without burning the roof of your mouth off) paste into every meal, I have to say we had a few wins and everyone was begging for more (one child has taken a jar to school with her as she said eating pasta without it just wouldn’t do any more !).

So I thought I would share two of the super easy recipes which we ate on repeat cos they are just so deeeelicious. If you can’t hack the heat (of the harissa that is) just start with a small amount, I don’t like really spicy food but have found myself putting this rose harissa paste on everything from scrambled eggs to avocado on toast, stirfries and pretty much everything else we have eaten over the past few weeks apart from chocolate puds obviously, althouth thinking about it chocolate and chilli go so well together maybe thats one more area to try this weekend !! 🙄

 

Two new recipes for you

Keep scrolling as there is another yummy one after this !

Creamy harissa, chorizo and kale pasta

Yields2 Servings

This is ideal as a super quick mid week supper, great for hungry teenagers and easy for uni youngsters to throw together too and for those who aren't kale lovers you won't even notice you are eating it ! With only 5 ingredients it couldn't be easier to throw together.

Ingredients you will need
 6" of a chorizo ring (approx half), skin removed, chorizo sliced or diced up
 4 large handfuls of kale, stalks removed
 5 generous tablespoons of creme fraiche
 4 tsp rose harissa paste
 2 servings of dry pasta of your choice
For a vegetarian option just omit the chorizo and add in some crumbled feta, any green veg you fancy or slices of marinated red peppers.

1

Fry off the chorizo in oil in a large pan (it needs to be big enough to put everything in at the end). The chorizo should be lightly crunchy but not burned. When done set aside the pan for using later.

2

Next boil the kale for about 6 mins until cooked. Drain away the water and then when it has cooled slightly, roughly chop the cooked kale.

3

Boil your pasta as per the cooking instructions (we like fusilli for this pasta but any shape will do) then drain and pop into the pan which has the chorizo in it. Use the chorizo oil at the bottom of the pan to coat the pasta.

4

Add in your creme fraiche and harissa and give everything a stir together. Then add in the chopped kale and mix through the pasta and sauce.

5

Pop into warm bowls and tuck in 🍽 its really that simple. It re-heats well too and is great for lunch on the go.

 

Ingredients

Ingredients you will need
 6" of a chorizo ring (approx half), skin removed, chorizo sliced or diced up
 4 large handfuls of kale, stalks removed
 5 generous tablespoons of creme fraiche
 4 tsp rose harissa paste
 2 servings of dry pasta of your choice
For a vegetarian option just omit the chorizo and add in some crumbled feta, any green veg you fancy or slices of marinated red peppers.

Directions

1

Fry off the chorizo in oil in a large pan (it needs to be big enough to put everything in at the end). The chorizo should be lightly crunchy but not burned. When done set aside the pan for using later.

2

Next boil the kale for about 6 mins until cooked. Drain away the water and then when it has cooled slightly, roughly chop the cooked kale.

3

Boil your pasta as per the cooking instructions (we like fusilli for this pasta but any shape will do) then drain and pop into the pan which has the chorizo in it. Use the chorizo oil at the bottom of the pan to coat the pasta.

4

Add in your creme fraiche and harissa and give everything a stir together. Then add in the chopped kale and mix through the pasta and sauce.

5

Pop into warm bowls and tuck in 🍽 its really that simple. It re-heats well too and is great for lunch on the go.

Creamy harissa, chorizo and kale pasta

Butterbean and rose harissa hummus

Yields3 Servings

With only a handful of ingredients, this dip is so simple to make and really tasty. You can pretty much throw it together out of store cupboard ingredients so it makes a great healthy snack or to add to a lunchtime buddha bowl with loads of left over veggies.

Ingredients you will need
 1 x 210g can butter beans, drained (or you could use chickpeas)
 1 tsp cashew nut butter
 1 tsp rose harissa paste
 1 tbsp lemon juice
 1-2 tbsps rapeseed oil (or olive oil would be fine too)
 1/3 cup chopped parsley
 a pinch of salt to taste

This is were I buy my Rose Harissa they also sell it in other supermarkets, its so yummy you may want to buy 2 !

1

Pop the butterbeans in a blender first and blend until they are fairly well chopped up.

2

Then add in the cashew nut butter, rose harissa, lemon juice and rapeseed oil and blend again until the dip starts to come together.

3

Scrape down the sides and check the taste, add in a bit more lemon juice or oil if needed and salt to taste.

4

Lastly throw in the chopped parsley and give it another whizz and your dip is good to go.

5

It's delicious in an avocado sandwich, along side a bowl of hot or cold veggies or with a plate of salad. It has been know to travel on the bus to school with a few pitta breads, what can I say we seem to be obsessed !! ♥️

Ingredients

Ingredients you will need
 1 x 210g can butter beans, drained (or you could use chickpeas)
 1 tsp cashew nut butter
 1 tsp rose harissa paste
 1 tbsp lemon juice
 1-2 tbsps rapeseed oil (or olive oil would be fine too)
 1/3 cup chopped parsley
 a pinch of salt to taste

Directions

1

Pop the butterbeans in a blender first and blend until they are fairly well chopped up.

2

Then add in the cashew nut butter, rose harissa, lemon juice and rapeseed oil and blend again until the dip starts to come together.

3

Scrape down the sides and check the taste, add in a bit more lemon juice or oil if needed and salt to taste.

4

Lastly throw in the chopped parsley and give it another whizz and your dip is good to go.

5

It's delicious in an avocado sandwich, along side a bowl of hot or cold veggies or with a plate of salad. It has been know to travel on the bus to school with a few pitta breads, what can I say we seem to be obsessed !! ♥️

Butterbean and rose harissa hummus

you are what you eat so why not be hot 🌶

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2 Comments

  1. Rachel

    Delicious recipes. Just a quick question…,can I substitute peanut butter for cashew nut butter in the hummus?

    Reply
    • Webofgoodness

      definitely 💕 xo

      Reply

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