Walnut and maple syrup buckwheat pancakes

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”

The food sharing revolution

I absolutely hate wasting food. I will do everything I possibly can to avoid it. In fact, some of my best dishes have come from using what is left in my fridge at the end of the week. It only takes a little bit of creativity to turn over-ripened tomatoes into a delicious pasta sauce. We should never view food as a commodity that we can easily throw away. But of course, there are times where food waste is unavoidable. For example, you unexpectedly have a weekend away or you are invited out to a friend’s house for dinner. Rather than letting food spoil in the fridge why not give it away? Continue reading “The food sharing revolution”

Vegetable paella

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.
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Vegetable chilli with baked eggs

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”

Roasted, stuffed butternut squash

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”

Quinoa pudding with figs and almonds

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”