Pizza; the stuff dream are made of.
I love pizza and all its variants; dessert pizza, pizza pie, deep-dish pizza, thin crust pizza…As long as it even slightly resembles pizza I’m a happy girl. Even better is if its less calorific than a standard pizza usually is. These little bite-size cups of happiness have all the pizza-ness you could want (herbs, tomato, cheese) with stacks of nutrients and none of the guilt – introducing Quinoa Pizza Muffins.
Love is in the air! (part two)
Valentine’s Day is creeping ever closer, and today it's time for main course: Pumpkin and Edamame Salad with Miso Dressing and Sesame-Crusted Salmon (you can find part one, Classic Potato Gnocchi with Basil Walnut Pesto here). Salmon to me is always sexy; it’s smooth and creamy, and not too fishy. It holds its shape beautifully when cooked and stands up perfectly when paired with robust side dishes like this salad. Plus it’s also one of the things I only make when the kids are out (suckers!), so it automatically makes me think “adult dish”.
Love is in the air! (part one)
Valentine’s Day is just around the corner, and if you’re someone who loves cooking (like me!) or someone who has to plan their own Valentine’s activities because your significant other “doesn’t believe in” Valentine’s Day (also like me…) then a romantic, home-cooked meal is a nice way to go. So for the next three days I will be sharing with you one dish each day to help you create a loved-up, three-course dinner for two. Today: entrée. On the menu: classic potato gnocchi with basil and walnut pesto.
School is back! Parents everywhere rejoice!
Not that I don’t love spending weeks on end trying to convince children that “who can stay quiet the longest” is the best game in the world, or that epic bragging rights and eternal love are a suitable prize for doing extra household chores, but I’m ready for the family routine to return to normal. So following on from my earlier blog post giving you back-to-school lunchbox tips, I’m sharing a lunchbox-friendly meal that is suitable for kids of all ages: vegetable and lentil fritters.
Yotam Ottolenghi is my spirit animal.
If you haven't heard of Ottolenghi you need to google him right now; you can thank me later. Like me, he has a real passion for good food made with fresh ingredients, full of flavour and seasoned generously with herbs and aromatics. The first cookbook of his I owned actually states that if you don't like lemon or garlic you will not like his book. I personally love both lemon and garlic, and was hooked on his recipes from the word go. Also like me, he is not vegetarian but is an avid supporter and promoter of plant-based meals and making vegetables the star of the show rather than something to be endured. He never fails to put an interesting spin on an otherwise tired ingredient. This is my homage to him, a slightly tweaked version of his own cauliflower cake: the cauliflower and smoked salmon cake.
We’ve reached a crossroads.
We’re at that awkward crossover between spring and winter (henceforth known as sprinter) where
you don’t quite know how warm to dress, if you’re supposed to water the plants or the skies will do it for you, and if it’s time to give up comfort food or you can keep on getting some miles out of the slow cooker. Sprinter is only a few weeks in and I’m already looking for fusion dishes that satisfy the warm comfort of winter meals but with a lightness that’s more suitable for spring. And I’ve found it with this potato, sweet corn and zucchini chowder.
So winter is in full swing.
Rain is falling, skies are darkening and extremities everywhere are feeling like they’re about to fall off. And during winter a garden salad just won’t cut it for me; I need my salads to be hearty and filling with big punchy flavours. Say hello to my new favourite winter salad, the turmeric-roasted cauliflower, crispy leek and pomegranate salad.
I’ve never met a burger I didn’t like.
When we were travelling around America for our honeymoon my husband would order a burger at almost every place we ate and I thought he was nuts. Looking back on it now that kind of thinking makes me sound nuts…Burgers are like the track-pants of food; no matter what kind you have they’re always welcome, always satisfying and always make you feel like the world is a good place. Burgers aren’t really synonymous with healthy eating but it is really SO SIMPLE to take the greasy, artery-clogging, cholesterol-laden masterpiece that is a humble burger and turn it into something that you can enjoy without any of the “my-body-is-going-to-make-me-pay-for-this-later” unpleasantness. Say hello to the quinoa, mushroom and black bean burger.
Beetroot and feta, could there be a more amazing combo?
I mean besides feta and another type of cheese, it’s pretty high up there with flavor profiles made in gastronomic heaven. Beetroot is earthy and slightly sweet and pairs so well with the creamy, salty feta. Throw in some sweet, tangy onions and a pastry crunch and I’ll have a foodgasm right here and now. So when I opened my fridge post-holiday-season-public-holidays to find beetroot and feta and not much else I took it as sign from the God of that aforementioned heaven to put them to good use.
It’s national Meat Free Week!
If you listen carefully you can hear my family groaning at the prospect of vegetarian and vegan meals for a whole week. Not even a whole week actually, just Monday to Friday. And not even all the meals, just dinners! These were the compromises I had to put in place to stop them packing up and moving out for the week (which I’m now not so sure why I was opposed to) while I go the whole hog and enjoy a proper week of lessening my environmental impact and focusing on plant-based dishes – something that both people and the environment can benefit from. Now I’m not vegan but I could be for my love of vegetables (but not so because of my love of cheese), however the family aren’t quite so….enthusiastic…about veggies so I set about creating some new meat-free recipes that will keep them happy (read: only a resigned sigh and the occasional grimace).
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