For me, the best way to cook and enjoy butternut squash is to roast it. The glistening soft orange flesh with golden roasted edges is perfection. But of course, the task of peeling the crocodile-like tough skin is quite time-consuming. This recipe came to me as a result of laziness. I chopped a small butternut squash in half, scooped out the seeds and popped it in a hot oven. 40 minutes later voila, delicious roasted butternut squash, with no peeling!
When cut in half butternut squash becomes the perfect carrier to stuff different flavours. What could be better on a cold, dark, winter night than butternut squash stuffed with puy lentils? I do love this time of year! Continue reading “Roasted, stuffed butternut squash”
A warm bowl of rice pudding with a big dollop of strawberry jam conjures up comfort and nostalgia. From my school dinner days to snuggling up on the sofa with my Mum, it is an absolute, unashamed, comfort food.
I have been trying to find a healthy alternative for some time now. A warm and fuzzy hug in a dish without dairy, refined sugars and processed carbohydrates. I have practised with various flavour combinations, but fig and almond is my favourite. I decided to use quinoa in place of rice as it is full of protein and works as a great carrier for different flavours.
The smell of the dried figs in the oven on a cold, wet and windy day has had a positive effect on me. So if you have had a tough day, I encourage you to give this recipe a go. Continue reading “Quinoa pudding with figs and almonds”
We have returned to England, and I couldn’t be happier. After living in Nice for 5 months, it was the right time to come back home.
I love this time of year, the nights are drawing in and the autumn leaves of red and gold are falling from the trees. It is the time of year for cozy nights and comfort food. There’s nothing quite like the comfort of warming yourself with a big bowl of chunky soup. I have been meaning to practice this recipe for a while, but I was unable to as I did not have an oven. So for the first time in months I have been able to roast and bake lots of delicious food.
Autumn would not be Autumn without butternut squash. The vibrant orange flesh immediately brings a smile to my face. What better way to enjoy this Autumnal vegetable than to roast it and combine it with harmonious flavours in a soup. Continue reading “Chunky butternut squash, tomato and chickpea soup”
Autumn has finally arrived in Nice, there has been a big temperature change and last weekend we had an apocalyptic storm. When the weather is bad in Nice all there is to do is to stay in and cook. Unfortunately, I currently do not have an oven so a lot of my favourite Autumnal dishes will have to wait until I am back in England. Having said that, an ingredient that I do like to use a lot during the colder months are lentils. Packed full of protein and filling, lentils are the perfect carrier for lots of different flavours. Here I have combined them with mint and lemon.
Mint is one of my favourite herbs, it is also a herb that grows well, my Dad has a fine crop growing in our family garden at home. On my recent trip to the market, I bought myself a big bundle along with some courgettes and a romanesco. Delicious fresh produce to make a flavourful, healthy and filling salad. Continue reading “Lentil, courgette and romanesco salad with mint and lemon”
There is nothing quite like a summer time BBQ, the sun is shining and the drinks are flowing with good company enjoying great food. Having said that, ever since I stopped eating meat I have been quite wary of BBQ’s. I am not a fan of Quorn or frozen vegetarian burgers, but unfortunately they tend to be on the menu for non-meat eaters.
This recipe was a result of my trepidation of attending a planned family BBQ. I raided my spice cupboard and searched through the fridge for the right ingredients. It is a simple recipe that is easy to prepare with a blender, whilst also being super tasty and filling. In my little studio in Nice, I do not have the facilities to cook on a BBQ, fortunately the burgers cook just as well on a griddle pan or frying pan. Continue reading “Chickpea and coriander burgers”
I love hummus, I could eat it with everything. Unfortunately shop-bought hummus never really lives up to my expectations. One of my biggest issues is that they normally have vegetable oil rather than olive oil. Hummus for me has to be made with olive oil. So after tasting far too many disappointing shop-bought hummus, I have decided to create my own.
Trial and error and lots of research from Greek, Lebanese and Turkish cookbooks has enabled me to create a hummus exactly how I like it. I am starting with a basic hummus recipe that I can then change and incorporate additional flavours at a later date. Continue reading “My hummus”