This salad is probably not everyone’s cup of tea, but the flavours and textures in this work really well together. It’s very similar to a Waldorf salad but without the heavy dressing. This is quick to make and is lovely when made with crisp, juice apples. Granny Smith, Braeburn and Cripps pink apple would all work well in this recipe. To make this you will … Continue reading Blue cheese, walnut and apple salad
So, you’ve probably realised from my recent blog posts that I’m pretty into cooking my vegetables and salads at the moment. What can I say? It’s so much nicer outside that I want to make the most of it and not feel too heavy in my summer clothes. Now this salad had me sitting at work musing over ingredients and what to put into the … Continue reading Roasted butternut squash, cous cous and goats cheese salad
Now, first of all I would like to offer an apology to my father in this post. He makes pretty epic ratatouille and I didn’t actually get chance to ask him how he makes his. Anyway, ratatouille is a pretty amazing way of eating a lot of vegetables in one meal. As with nearly all tomato based sauces the flavour develops over time so the … Continue reading Easy ratatouille
It would seem its sometimes worthwhile looking through your blog drafts. I found this recipe I made in January! I was having various phone issues and couldn’t get my pictures shared properly (I am loving Dropbox now). This recipe is pretty hearty and filling and it is a great one if you’ve been exercising all day. Or you just like lying on the sofa having … Continue reading Sweet potato, spinach and goats cheese risotto
Now as any regular reader know from my regular fish and steak posts (and related consumption) I am not exactly about to go vegan, but I do eat a lot of vegetarian and vegan meals by choice – I’d far rather eat more vegetable based meals a week and eat meal of a higher quality and welfare standard. Anyway, I digress. Inspired by a couple … Continue reading Attempting a vegan recipe – “Thai style” tofu noodle soup
This is a question I was pondering all day prior to cooking this dish. I didn’t get a definitive answer on this one. My boyfriend (J) said it was the presence of potatoes, a work friend said it was the egg to ingredient ratio and the chef boyfriend of my housemate said that frittata was served at room temperature while omelette was hot. Either way … Continue reading When is an omelette a frittata?
It would come as no surprise to people who have seen the rate at which I can shovel rice into my mouth, but I love it. In particular I love squidgy, carby risotto. Depending on the ingredients you use you can make it pretty healthy as well as being delicious (as long as you don’t add too much cheese). Personally, I found that once I’d … Continue reading Wild mushroom, smoked garlic and butternut squash risotto
I find making soup somewhat therapeutic. I enjoy the methodical preparation of the vegetables and the anticipation of a warm, comforting, wholesome meal. Its won’t give you a food baby for the next 5 hours and you can make it to be low calorie without compromising on the taste. Roasting the vegetables in this recipe really brings out the flavour; especially the sweetness in the … Continue reading Roast red pepper, butternut squash and sweet potato soup
The Bunfight 