If you have ever sought Heartburn relief I am sure you will have heard of Rennie, its the first thing I think of!
Some foods just give you heart burn don’t they? Trifle and Baileys spring to mind here! With Christmas around the corner I need to bear that in mind.I am trying to eat really healthy in the run up to Christmas so I jumped at the chance to create a recipe that was fresh and green and full of taste.
The Rennie® Happy Eating campaign is all about great food and the wonderful moments we share whilst eating.
Are you a food explorer?
If you share your own creative recipes, using the dedicated hashtag #RennieHappyEating. You can be in with the chance to win a £200 Waitrose voucher through Rennie’s competition hosted by Olive Magazine.
My foodie memories
I have so many memories of food from my Grandmas legendary meat and potatoes pie to my mums gammon and chips with pineapple. I recall falafel in Israel backpacking around in my teens and endless baked potatoes as a student in my 20’s.
Cooking through the decades
To help celebrate the fact that lots of memories are created during mealtimes, Rennie® has created the Cooking through the Decades infographic.
Oh its fabulous! It will jolt so many memories for you
The infographic is a journey through time celebrating different eras. I picked the 1990’s and pesto! I remember everyone eating pesto.
As a family of veggies I am always on the search for speedy and super healthy recipes. This one packs a veggie punch and is a simple tasty make.
Tagliatelle pesto with leeks, peas and broccoli
2 leeks thinly sliced
6 florets of broccoli chopped
1 cup of peas
4 handfuls of tagliatelle
1 tablespoon oil
Put tagliatelle into boiling water with a few pinches of salt and the oil and cook over at moderate heat for 9 minutes before sieving and mixing with 1/4 jar basil pesto
Fry the leeks in a non stick frying pan for 3-5 mins on moderate heat
Pop broccoli in boiling and salted water for 5 mins and add peas after 2
Drain and add a little butter and mix in leeks and then mix thoroughly with the tagliatelle,
This post has been supported by Rennie®, but all thoughts are our own