Hidden Veg Hummus – brussel sprouts.


Baby-Gusto does not actually realise that hummus does not form its own food group. Lucky for me, even when he is being a food refuser I can still get hummus and cucumber sticks down him. Today I made a hummus in which I added baby brussel sprouts, and because we are out of tahini paste I used pumpkin seed butter. It tastes fantastic, mild, creamy. I omitted cumin and other spices as this was really designed for B-G, but those would definitely add something extra too.

1 can chickpeas drained

1 cup of frozen baby brussel sprouts, thawed

Juice of 1 lemon

1 tablespoon pumpkin seed butter or tahini

salt and pepper to taste

100 ml olive oil

50 mls water

Blend all ingredients and serve as a sandwich spread, for dipping or as a topping for hamburgers. I was quite pleased with this. More to the point, B-G hovered it up. Husband -Gusto goes a nasty shade of grey when he sees brussel sprouts, but I think I might manage to get this past him too.

Asian Salmon

I plan to return to blogging soon, but in the meantime, a favourite post from 2012…

The conversation in the Gusto Household this evening went something like this;

E-Gusta:                 I am going to cook Asian Salmon tonight

Husband- Gusto:    Great! I love your Asian salmon!

E-G :                      Well, it is for the blog really.

H-G :                      Great!


H-G :                      I think you should julienne the ginger rather than just slice it.

E-G:                      [silence]

H-G:                      Well, I think it would look better in the photos. For your blog

E-G:                      Okay

                   .. a little while later…

E-G:                     Okay, you can julienne the ginger, you are better at it than me

E-G  (again):       STOP! I have to take a photo!

H-G:                    [sigh.]

H-G:                    I really think you should put some of the ginger on the side, not  on the top of the salmon

E-G:                  Whose blog is this?!

H-G:                  [silence]

E-G:                  [silence]

E-G:                  [Adds soy sauce, sweet chilli sauce and ginger to salmon. Folds salmon into foil parcels. Cooks in oven at 200 degrees Celsius for 17 minutes]

H-G:                  [silence]

E- G :                [sips wine]

Oven Timer :       *DING*

Baby-Gusto:       Dinner! Dinner! Yum!

Photos. (Note- ginger on top).

Asian Salmon with asparagus and rice

I’m inspired by…


So many truly wonderful blogs that are out there.

Do try this at home – British bloggers who are aiming to have lots and lots of adventures with their kids.




Matt and Cat. Isle of Wight based foodies and bloggers. We never go to a new place to eat without checking ‘what did Matt and Cat say?’




Cherry Menlove – I love how she makes everything in her life so pretty. When I am need of some soul-comfort I browse her blog and make a cup of tea. It soothes me.




The Simple things. A newly launched magazine which I have only recently discovered. I love the unfussy unpretentious approach. The focus on finding happiness in every day living.




Vegan in Brighton- a blog I have followed for years. Love the food. Love the travel.







Posts on Repeat – Lavender and Elderflower Lemonade


I am on a mission to find a cool, refreshing non-alcoholic summer drink- hoping that we will have some sort of summer of course.


1 small handful of lavender, chopped

2 pints of water

3 tablespoons of white sugar

juice of two lemons

elderflower cordial

Add all ingredients to water, except for the elderflower cordial. Bring to the boil, then immediately turn off the heat and let cool. Strain the water so the lavender leaves are removed.

Splash a desired amount of elderflower cordial into glasses, add ice and lavender infused lemonade.

This was utterly delicious. Reduce the sugar if you do not like drinks to be very sweet. 2 tablespoons will probably suffice. The drink was fragrant, fruity, and perfect served very cold.


Sunday Supper- On Repeat

…. Re-viewing and re-posting some old posts. This one from nearly 2 years ago…..

After a big Cowes Week (and a big meat eating week) we decided to have a very simple supper. Pasta shells with blue cheese sauce. This was an experiment really, and worked really well.

Ingredients were;


Creme fraiche

Blue cheese

Garlic (1 clove)

Olive oil (1 gloop)

Gently sautee garlic clove in olive oil. Add crumbled blue cheese. Add creme fraiche and black pepper and melt and stir on a low heat until a thick sauce is formed.

Cook pasta according to packet

Combine and eat.