Love to travel but feel restricted by a gluten-free diet? Here's some handy advice for travelling gluten-free on your holidays…
Pretty little patties PACKED with halloumi. Because you can never have too much halloumi. Mint for a summery feel & courgette for texture, colour and nutrition. BBQ ready?
"Sexy....everything about you's so sexaaay, you don't even know what you got, you're really hitting my spot, oh yeah!"*
Summer on a plate!
Creamy, tangy, smooth and so pretty - Babaganoush is a dip hailing from the Middle East with variations in each country, all producing wonderful results. Totally pure, delicious and easy to make - give it a try...
The lovely people over at The Drinks Cellar have decided that RR deserves to be nominated for an award!
This is CRAZY!
Shop bought pizza bases + home made wild garlic pesto and an adornment of other tasty gems = pimped pizza that's totally gorgeous & ready in 20 minutes
Three good things make one BEAUT of a breakfast. Coconut cream will keep you full for hours and the sharp, tangy rhubarb with the lemon creates such a fresh flavour you'll be awake in two spoonfuls!
A group of girls from Korea, Brazil, England, Turkey, Germany & Switzerland making Vietnamese food. Now that's some global reach!
Back to the Cornish roots! Mini steak, swede, onion & black pepper pasties! RIGHT ON!
It's time to get that spiralizer out again because the fun just never stops! Buy them pre-cut if you want to save time but either way this dish is ready in minutes - flash fried vegetable noodles in chilli, garlic and pesto.
This recipe is Paleo and vegan and will fill you with joy. The colours alone are enough to fill you with endless joy but when you smell the beautiful orange aroma when it’s cooking, and taste the sweet, earthy, subtle flavours you’ll be transported to another world.
A Twist on Jamie Oliver's classic tomato spaghetti with a mixture of handpicked wild mushrooms entwined in garlic butter for an intense, rich pasta dish finished with fresh parsley
Deliciously-tasty spicy lamb sausages from a high-quality butchers accompany a red cabbage and carrot 'slaw for an Eastern European-themed dish perfect for summer BBQs...
A carb-free twist on the classic Japanese breakfast, Tamago kake gohan, of rice with raw egg, vegetables and soy sauce
Kale Gets Left on the Shelf
I don’t know what it is about kale but I just never buy it. I guess I am put off by the fact that you really have to cook it to enjoy it (with loads of butter). It also seems to go cold very quickly as it’s too flaky to retain it’s heat and so what you can end up left with is a bowlful of lukewarm, disappointing leaves.
Yet there is that underlying guilt that it’s a so-called superfood, it’s a dark green leafy veg, it’s relatively easy to make really, some people even eat it dehydrated without complaint, and it’s not even expensive. I should be eating more of it. Yes, I could eat it raw and I have but it’s not like cabbage where it’s established as being acceptable raw even in it’s own dish (coleslaw) … well not for me anyway. I find it chewy and a chore, to be honest. Even raw spring greens are more appealing because of their huge leaves that can be rolled up around a tasty filling to make a wrap or roughly folded and dipped into some delightful hummus as a new-school crudité. You can’t do that with kale though because it’s usually shredded and bitty.
So I tend to always throw a mixture of spinach, watercress, and rocket into my shopping trolley whenever possible because I love how versatile spinach is and I love the peppery taste of rocket and watercress. I find that if I buy them all in individual packets, at least one of them has gone bad before I’ve finished it, so the mixed bag suits me fine. In a perfect world where I was better at planning meals, I’d eat these leaves for every meal but if I had to choose one, it would be watercress. Why?
Smashed avocado with chilli, little gem lettuce, lime and olive oil makes the perfect bed for a load of fat, juicy king prawns. Got a fork?
Because there's nothing more satisfying than a meat sandwich! Spicy chicken, a generous dollop of humous, creamy mozzarella, hot onions and freshly chopped salad...
The Classic Cheese Omelette! This time packed with tangy, gooey Parmesan and sharp Spring onion. The first of a series of twists on Jamie Oliver's 10 life-saving meals...
WHOOOOOOOOOP MAY is here! That means Birthday month! Yay! Here's what went on in April - including: Street Diner, Busaba London, Foraging, Vlogging, Food Festivals, A Disgusting Pork Sword, Freezing Haribo and More!
Traditional English breakfast is one of the most famous worldwide but greasy spoon cafe's let it down so t...
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- ► 2015 (102)
The Classic Cheese Omelette! This time packed with tangy, gooey Parmesan and sharp Spring onion. The first of a series of twists on...
A Twist on Jamie Oliver's classic tomato spaghetti with a mixture of handpicked wild mushrooms entwined in garlic butter for an int...
THUG KITCHEN This was inspired by the Thug Kitchen recipe from the cookbook Thug Kitchen: Eat Like You Give a F**k It's f...
Foggy Head? Bloated? Skin issues? Candida overgrowth. I am consequentially embarking on a 5 week battle against it with diet, probiotics ...
"Sexy....everything about you's so sexaaay, you don't even know what you got, you're really hitting my spot, oh yeah!&...
Did you employ a little of the 'YOLO' last night when you knew you had work this morning? I sympathise. We've all done it...
Have you ever tried warm avocado? how about a baked egg? This is an awesome little brunch that serves a super-healthy paleo diet, is fun...
January - loads of things happening and changing! Good job food exists, isn't it!? Read on to find some mini reviews of: The...
Simple yet versatile, these sweet little natural truffles serve as breakfast fuel, a mid-afternoon pick me up or an after dinner treat...
The Sugar Smart City Campaign 9% of adults have diabetes and 1 in 4 kids leave school overweight. Sugar is destroying teeth, leading to ...
Thank you for all your continued support and shares. Don't forget to comment your thoughts on any of my recipes/posts and get in touch! What do you want to see here?
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