♥ a food, travel and lifestyle blog ♥
It might sound odd to blitz a chutney. But this spiced apple chutney is so good, so I hope you will follow my advice. Serve with any curry to add spice and sweetness. Head straight on to the Recipe For ♥ Spiced Apple Chutney ♥ There is one thing about airlines that will always confuse … Continue reading Spiced Apple Chutney
As an alternative to your regular breakfast, you could enjoy these health muffins. The recipe comes from my blogging friend Robbie, who made them for her family who are on a low GI and low sodium diet. Head straight on to the Recipe For ♥ Health Muffins ♥ I am fastidious about keeping a shopping … Continue reading Health Muffins
After our disappointing breakfast on the flight home from Istanbul, I made these Turkish eggs. Going by what we were served on the plane, my version is a lot better. Dave was really happy to have these for lunch. I think the next time I cook them I will also make a batch of my … Continue reading Turkish Eggs
These butternut scones are a great breakfast treat, or can be enjoyed with a bowl of soup. Butternut is a relatively cheap ingredient here, costing about €1 for 1kg. I roasted mine whole while doing chicken in the oven with other vegetables for supper. You can substitute for pumpkin roasted in pieces. Or for my … Continue reading Butternut Scones
This Laotian Curry Paste is not hard work at all! Once you have gathered all of the ingredients they just need to be popped into a blender and blitzed until as fine as you want it to be. Head straight on to the Recipe For ♥ Laotian Curry Paste ♥ After a lot of hard … Continue reading Laotian Curry Paste
This slow roasted lamb will take the best part of an afternoon to cook. It needs very little hands on time, and is cooked all in one roasting dish. You can then use this for serving your meal family style, at the table. Head straight on to the Recipe For ♥ Slow Roasted Lamb ♥ … Continue reading Slow Roasted Lamb
Baked feta is the perfect addition to a meze platter. This recipe calls for olives and sundried tomatoes. When scooped up with some flatbreads it is the perfect bite. Head straight on to the Recipe For ♥ Baked Feta ♥ Finally, the day arrived, and Dave and I could go for our Visa appointment. I … Continue reading Baked Feta
I adapted the recipe for a green smoothie from Thrive to make my apple smoothie. You need to drink this straight away otherwise it will separate. Head straight on to the Recipe For ♥ Apple Smoothie ♥ Last month I met a very nice young gentleman. He had purchased a suitcase from a place that does … Continue reading Apple Smoothie
This slow roasted brisket is perfect for cold winter nights when warm comfort food is in order. This dish is packed full of mushrooms and flavoured with red wine, rosemary and thyme. It needs to be served with a side dish that can soak up the lovely resulting sauce. Head straight on to the Recipe … Continue reading Slow Roasted Brisket
Ajo is the Spanish word for garlic, which is the base of the white soup, ajoblanco. The base is made from almonds and water and is thickened with bread. Served cold, the acidity is derived from a good Spanish vinegar and olive oil is used to balance the flavours. This recipe is my take on … Continue reading Ajoblanco
The key to making these cauliflower bites is to get them into the oven as soon as they are shaped. I did not do that, hence the cheese 'leaking' out. That in no way detracted from the taste. Or from the fact that we devoured this entire batch for lunch. Head straight on to the … Continue reading Cauliflower Bites
I much prefer to make my own spice blends, than use store bought ones. That way I know they are fresh, and I can make as much or as little as I need. This felafel spice blend is not just for chickpeas. It can be used to enhance any vegetables you are roasting. Head straight … Continue reading Felafel Spice Blend
Just before I served this galaktoboureko, Dorothy was talking about a holiday as a teenager. She was with her parents and mentioned eating the most amazing Greek dessert. It was a huge coincidence that this dessert was the same one she had enjoyed. And each bite brought back a memory for her of a time … Continue reading Galaktoboureko
These savoury roasted nuts make for a great snack. I keep some in the pantry so I can grab handfuls when I am in the mood. Plus they are great to keep in your car, or in your handbag for when you are craving something salty. Head straight on to the Recipe For ♥ Savoury … Continue reading Savoury Roasted Nuts
Dave has salad for lunch everyday at work, and to take it from boring to extra-ordinary, I made these toasted seeds. They add a nice bit of crunch to the salad leaves. And I can play around with the spices for different flavours. Head straight on to the Recipe For ♥ Toasted Seeds ♥ Once … Continue reading Toasted Seeds
Did you know that the word chai means tea? And therefore, calling it chai tea does not make sense? You may hear the term masala chai which denotes the tea is made with spices. My recipe calls for black tea, water and honey for sweetening. Head straight on to the Recipe For ♥ Chai ♥ … Continue reading Chai
This yoghurt bundt cake has a delightful nutty layer using pecan nuts and cinnamon. The cake was so good that I made it twice. And it lasts a week which is great if there are only two of you enjoying it. Head straight on to the Recipe For ♥ ♥ Last month I got an … Continue reading Yoghurt Bundt Cake
You need two days to make this pressed pork belly, even though it does not need much of your attention. Most of the time is taken up in the oven and the fridge. The result is truly restaurant worthy and will impress your dinner guests. Head straight on to the Recipe For ♥ Pressed Pork … Continue reading Pressed Pork Belly
The first time I made this rose water cake I was not really happy with the result. This was two years ago, and it took until now for me to bake it again. This time it was really good, and so now I am ready to share the recipe with you. Head straight on to … Continue reading Rose Water Cake
Taramasalata is a Greek dip that one can expect to find on any meze platter. It is a firm favourite in our home and I have always wanted to make my own. Using the pressed cod roe I bought in England I created a perfect tarama. Next time I will make only what we need to … Continue reading Taramasalata