My first foray into Empanadas

This was an accidental experiment in that when I entered the kitchen in search of some inspiration I had no idea what I may end up cooking that day. All I knew was that I fancied pastry, and when my book fell open at Empanadas a small spark was ignited. I tasted Empanadas for the … Continue reading

Super-worm noodles for tea!

Super worm is super long…super worm is super strong… and so goes the much loved Julian Donaldson story. If like mine, your kids are super fans of her books then they’ll love this vegetable noodle stir fry with its super worm noodles and its a great dish for adding in a wide variety of vegetables … Continue reading

Hearty Lamb casserole

Spring is in the air and there is nothing better (in my mind) than a delicious lamb casserole. In my last article Confused by food… I talked about easy one pot cooking and this is a perfect example. The main task is chopping ingredients and the rest takes care of itself as you can quite … Continue reading

Confused by food….lets be friends!

Food glorious food…lets be friends! Eating healthily really begins with understanding food and choosing foods which fuel our body and give us the energy we need. I often hear people say they can’t cook or are intimidated by recipe books or quite simply they just don’t know much about food so this article is a … Continue reading

Just one word….Hummus

It has taken me a while to complete my series on Israeli food following my trip last summer but here I am with the centre piece of all Israeli tables…hummus! I’ve been in love with hummus for years and have bought every variety known to mankind from deli’s and supermarkets but nothing quite beats the … Continue reading

Griddled aubergine with garlic, lemon and pomegranate seeds

One of the things I loved in Israel was the freshly squeezed pomegranate juice which was amazingly sharp and sweet at the same time. This dish carries the pomegranate seeds perfectly and is delicate, fragrant, citrus and yet smooth. The only downside is that 4 aubergines amounts to very little flesh so you’re left wanting … Continue reading

Beetroot Puree with (or without) greek yoghurt

So I have recently returned from a trip to Israel and have been inspired both by the food I ate there and by my new love, Yotam Ottolenghi, to try a few recipes from his fabulous book “Jerusalem”. I test drove this recipe recently with friends as part of a mezze starter and then recreated … Continue reading

Monday night’s Moules Marinière

I have fond memories of my Erasmus year studying in Le Mans, France many many years ago. And part of my education whilst there was falling in love with French cuisine; pavé du bœuf, charlotte framboise, coquille saint Jacques, foie gras…the list is endless. One of the cheaper student favourites was moules-frites in one of … Continue reading

Hot crossed out buns!

So the crosses dissolved. Does that make my buns less cross? One thing that is less, is the sugar, as I like many others try and reduce the sugars in my diet . These buns are naturally sweetened with organic raisins and if like me you enjoy eating yours with butter and jam / marmalade … Continue reading

Steamed salmon on a bed of cannellini beans

To follow up my recent post on omega 3 & 6 here’s a little recipe using salmon to get the ball rolling. Steam cooked and drizzled with Virgin olive oil (post cooking) to ensure that our ingredients maintain as many of their natural properties as possible. And with a taste injection from the cannellini beans … Continue reading