♥ a food, travel and lifestyle blog ♥
Adapting a recipe from The Body Coach, I made Aussie pitas. Packed full of mince and topped with pickled beetroot and cucumbers, this makes for an easy dinner. I also added some local flair using an 11-in-1 spice mix. This medium chilli blend is made up of a mix of paprika, garlic, onion, coriander, cumin, … Continue reading Aussie Pitas
Jan Hendrik says to use skinned chicken thighs for this recipe for roasted red pepper and chicken soup. They are then drizzled with olive oil and cooked at 200° Celsius for 1 hour. All I can say is the result was not great as the chicken was so dry! And even adding it to the … Continue reading Roasted Red Pepper And Chicken Soup
Using broccoli, green beans, baby cucumbers, avocado and baby spinach, this green salad is full of good things. Topped with an Asian salad dressing, seeds and sprouts, this is the perfect lunch option in summer. Head straight on to the Recipe For ♥ Green Salad ♥ Green salad Every couple of months I meet a … Continue reading Green Salad
I mentioned in my review of Klein Jan that there were not a lot of food photographs in the book. And that some pages had plenty of recipes on them. Under preserves, page 89 has four recipes, one being this spicy tomato chutney, as I have called it here. And, the photograph on the opposite … Continue reading Spicy Tomato Chutney
I have future plans for these confit chickpeas. Not only to make a more substantial meal with chicken added to the dish. But also to turn the chickpeas into hummus. Head straight on to the Recipe For ♥ Confit Chickpeas ♥ Cooking for family When we first met Eva, she was vegan which meant being … Continue reading Confit Chickpeas
Making your own meatballs is a cinch if you have time. These chicken meatballs are seasoned with dill, and served in a sauce that is flavoured with miso. Double the recipe and freeze half for the next time you need a quick and easy dinner. Head straight on to the Recipe For ♥ Chicken Meatballs … Continue reading Chicken Meatballs
I could not resist trying Yotam's recipe for tomato and aubergine one-pot baked pasta. It was adapted from a recipe Noor Murad created, who in turn used Marcella Hazan's recipe for tomato butter sauce as inspiration. According to Yotam, you can omit the aubergine, but to me, this is what makes the dish. Head straight … Continue reading Baked Pasta
These carrot cake rusks are not only delicious, they are a healthy treat as well. I am sure the combination of carrots, almonds and raisins in a snack form will be perfect for a lunch box. Head straight on to the Recipe For ♥ Carrot Cake Rusks ♥ Keeping traditions Growing up, birthday celebrations were … Continue reading Carrot Cake Rusks
I was looking for something different to make for dinner, and decided on Yotam's recipe for summer chicken cacciatore with herb salsa. The recipe comes from Jake Norman who works at the Ottolenghi test kitchen. This is not a traditional recipe, but rather one that takes inspiration from a few recipes. Head straight on to … Continue reading Chicken Cacciatore
These baked bolognese pancakes are so delicious, and so easy to make that you will most certainly add this recipe to your regular repertoire of dinner dishes. The recipe is also extremely versatile so do not be limited to a mince based sauce. Head straight on to the Recipe For ♥ Baked Bolognese Pancakes ♥ … Continue reading Baked Bolognese Pancakes
Listening to Yotam talk about his food, I turned to the Google Machine to find one he spoke about. This recipe for beetroot with saffron yoghurt appealed for so many reasons. Other than the health benefits of adding yoghurt to beets, it is a great dish to make ahead, which allows the flavours to develop. … Continue reading Beetroot With Saffron Yoghurt
This courgette, pea and mint gnocchi most certainly celebrates the joy of food. It is so simple and yet packed full of flavour. And even better, you can have this meal on the table in under half an hour. Head straight on to the Recipe For ♥ Courgette, Pea And Mint Gnocchi ♥ Courgette, pea … Continue reading Courgette, Pea And Mint Gnocchi
The idea of getting a meal on the table within 20 minutes is great for the working week. These microwave gnocchi fit the bill perfectly, and the hardest part about making them will be rolling out the dough. I didn't bother to roll them along my gnocchi board, but for some sauces I would say … Continue reading Microwave Gnocchi
The first recipe I made from Simply Jamie was the seasonal greens. We were having friends over for supper and I wanted something simple to go with the lamb dish I was making. This recipe comes together so quickly and you can use this as a base for a salad or as a side dish … Continue reading Seasonal Greens
Using my lemon pasta to hold the filling, and balsamic tomatoes to finish the dish I created these caramelle con ricotta. This savoury pasta dish can be served as a primo piatti as one would do in Italy. Or double it up for a secondi course for hungry people. Head straight on to the Recipe … Continue reading Caramelle Con Ricotta
Sometimes, the Google Machine can be amazing. At least once a day I scroll down the discover articles. Some of them are interesting, and others are spam based on a random subject I have discussed with someone. But, when the recipe popped up for almond flour carrot cake scones I knew I had to follow the link. … Continue reading Carrot Cake Scones
This shredded lamb makes for the most amazing dish to be served at the table. You may find yourself with leftovers. But, you will not complain. The feta, mint and pomegranate seeds not only add colour, they also add flavour. Head straight on to the Recipe For ♥ Shredded Lamb ♥ Threaded thoughts Someone posted … Continue reading Shredded Lamb
I would not use an extremely old balsamic vinegar to make these balsamic tomatoes. But, I would most certainly use a decent quality one. That will make all the difference to the taste of your oven roasted tomatoes. Head straight on to the Recipe For ♥ Balsamic Tomatoes ♥ Let's talk about balsamic vinegar Originating … Continue reading Balsamic Tomatoes
This fig chutney recipe uses a combination of fresh and dried figs, giving it an unique texture. I only made half of Angie's recipe as figs are very expensive here, and only in season for a short period of time. I have paired it with numerous curries since making it, and the best to date … Continue reading Fig Chutney
I made this spicy yoghurt to use as a dipping sauce for my sundried tomato flatbreads. This was our pre-dinner snack which we enjoyed with a few tots of whisky. Head straight on to the Recipe For ♥ Spicy Yoghurt ♥ Let's talk about yoghurt There are many ways to improve gut health, and eating … Continue reading Spicy Yoghurt