Travelling Gluten Free - What You Need To Know


Love to travel but feel restricted by a gluten-free diet? Here's some handy advice for travelling gluten-free on your holidays…


Halloumi, Mint & Courgette Burgers


Recipe

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?


Roasted Beetroot Houmous


"Sexy....everything about you's so sexaaay, you don't even know what you got, you're really hitting my spot, oh yeah!"* 



Mango Hot Sauce Glazed Turkey Breast With Veg


Summer on a plate!

Beautiful Babaganoush


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...

Raw Rhubarb Has Been Nominated For The Drinks Cellar Food & Drink Blogger Awards!


The lovely people over at The Drinks Cellar have decided that RR deserves to be nominated for an award! 

This is CRAZY! 

Artichoke, Mozzarella, Tomato, Pine nut, Parma Ham Pizza With Wild Garlic Pesto



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 

No-Grain Fruity Breakfast - Whipped Coconut Cream, Rhubarb Compote & Lemon Zest


 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! 

Food Revolution Day 2016


 
 A group of girls from Korea, Brazil, England, Turkey, Germany & Switzerland making Vietnamese food. Now that's some global reach!

Mini Cornish Pasties

mini cornish pasties recipe

Back to the Cornish roots! Mini steak, swede, onion & black pepper pasties! RIGHT ON!

Boodles & Coodles (That's Butternut Squash & Courgette) in Garlic, Chilli & Pesto


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.



Beetroot and Orange Soup With Crushed Walnuts


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.


Wild Mushroom Spaghetti In Garlic Butter

Jamie Oliver Life Saving Meals Twist Wild Mushroom Spaghetti In Garlic Butter

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



Spicy Lamb Sausages With Raw Slaw

spicy lamb sausages recipe

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...


Japanese Style Breakfast With Cauliflower Rice (Tamago kake gohan)



A carb-free twist on the classic Japanese breakfast, Tamago kake gohan, of rice with raw egg, vegetables and soy sauce


Why Watercress Is The New Kale (For Now)

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?

The New Prawn Cocktail




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?



Kebab-Shop Style Wraps




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...


Simple Cheese Omelette With Parmesan & Spring Onion




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...



APRIL: A RRROUND UP



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! 


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