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”
I first created this recipe as a way of getting my brother to eat prawns. It is my interpretation of a paella and it is always a success. I have used brown rice instead of the usual paella rice as I prefer the flavour. Brown rice is also better for you and keeps you fuller for longer. The recipe below is a vegetable variation of my paella but of course, feel free to add whatever seafood you may have in the fridge or freezer.
Continue reading “Vegetable paella”
One of the first things I learnt to cook was my Mum’s chilli con carne. It is simple but delicious and a firm family favourite. Ever since I stopped eating meat I have been experimenting with this recipe to come up with something new.
I haven’t found any alternatives to minced meat that I enjoy or even want to eat. Quorn and soya based meat free products are so heavily processed that they serve no benefit to me. Instead, I have completely removed that element and focused on the sauce and vegetables. Topping it all off with beautifully baked eggs. A delicious dish that can be enjoyed at any time of the day. Continue reading “Vegetable chilli with baked eggs”
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”
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”
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”