What better way to brighten your day than with a bit of vibrant yummy cooking.
I am a huge advocate of the butternut squash, as you may have already read from other posts. Here I have used it alongside another autumnal vegetable, kale. I like to roast the butternut squash before I combine it with the rest of the ingredients, this intensifies the flavour. The best way of doing this is by slicing the squash in half and putting it straight in the oven.
I have transformed the summer time frittata into a warming, comforting dish. Enjoy. Continue reading “Kale, butternut squash, and sun-dried tomato frittata”
Sunday mornings are for pancakes. I love to spend the morning in the kitchen creating something new. This Sunday was no different and armed with some tasty Canadian maple syrup I came up with this recipe.
Thomas has just returned from a trip to Vancouver. He brought back with him a delicious array of maple syrup products and what better way to enjoy maple syrup than with pancakes. Maple syrup and walnuts is a joyous combination of flavours. Walnuts full of vitamin E, omega-3 fats, and antioxidants make them a good choice for breakfast. Continue reading “Walnut and maple syrup buckwheat pancakes”
A trip to Nice would not be complete without enjoying a portion of socca served with a glass of Rosé. I was first introduced to this chickpea flour and olive oil crêpe, during my first trip to Nice over 3 years ago. It has a rich, toasted chickpea flavour that is neither sweet nor savoury. The streets of old Nice are full of many food stalls selling socca. So there are definitely plenty of opportunities to sample it.
Gluten-free and packed full of protein chickpea flour is a definite new favourite of mine. Whilst I was in the UK, I noticed that chickpea flour was quite hard to get hold of. What I did find was ‘gram flour’ which is chickpea flour but with another name. Gram flour is often used in Indian cooking. Luckily for me, the supermarkets in Nice have an abundance of chickpea flour or ‘farine de pois chiche’. So after quite a few experiments and changes to the ingredients I am now happy to share my recipe. Continue reading “Spicy vegetable chickpea pancake”
My Mum has taught me well, I am sure that you all have heard that breakfast is the most important meal of the day. Well, I couldn’t agree more. I cannot start my day without a good breakfast.
Last year when I was commuting to work I would prepare my breakfast the night before. This allowed me to save time in the mornings, I would mix almond milk to dried fruits and oats and then put it in the fridge. My breakfast would then be ready for me to take to the office the next morning. I always loved how the oats had absorbed the milk and the raisins had become plump and chewy.
I have since discovered chia seeds and realised how much better this recipe is with them. It is so quick and easy, and the next morning you have a delicious, filling and healthy breakfast.
No excuses, eat your breakfast. Continue reading “Overnight oats and chia breakfast bowl”
I love pancakes, not the thin French crêpes but the thick American kind.
Rather than using standard white flour, I wanted to use a more nutritionally beneficial flour, such as buckwheat. I had experimented with lots of different flours to achieve the right consistency, buckwheat flour was the most successful.
As an alternative to butter I have used Coconut oil. It is one of my favourite new ingredients, it can reach high temperatures and tastes great. It makes the perfect alternative to butter for cooking pancakes.
This is the first of many pancake recipes that I will be sharing with you, watch this space. I always have room for pancakes and this recipes is my perfect Sunday morning breakfast. Delicious, fluffy, spongy banana and honey pancakes. Continue reading “Banana and honey buckwheat pancakes”