It’s finally starting to look like Summer! And with it comes the perfect excuse to make my favourite – Gazpachooo (not that any excuse is needed).
It is a bit of a dangerous one though – every time I make gazpacho I remember how much I adore it and it becomes my meals for the next week until I force myself to eat something else – it’s too delicious! And now that everything’s in season, your gazpacho will taste like heaven.
Continue reading “Light & Summery Gazpacho”
Gluten-free, dairy-free, sugar-free; there are litterally three components to this recipe: seeds, salt and water. Deadly easy to make, a healthy alternative to chips for your dips and WAY more delicious than those dry and crumbly ready-made gluten-free biscuit crackers. Make a big batch and keep them in an airtight container for a nutritious snack – it’s only got the good stuff in it!
Continue reading “Seeded Crackers”
Tajines really are one of my favourite things to make and eat. Packed with flavour, combinations of sweet, sour, savoury – you can literally chuck anything in there and it’ll be good. The best part is, they don’t require any culinary skills whatsoever, you just put everything together in a pot and voilà!
Continue reading “Sweet Pear & Chicken Tajine”
We definitely eat too much meat for what’s really good for us, so this is a simple veggie alternative to any meal, filled with good stuff and hearty enough that you won’t be craving a steak after.
Continue reading “Tangy Potato & Green Bean Salad with Creamy, Soft-Boiled Quail Eggs”
Comfort food at its best, you must must must try out this recipe that asks for next to zero ingredients, just some love… and a little time <3
Continue reading “Parmigiana”
Many of you will know that there are only supposed to be three ingredients in a carbonara sauce: eggs, parmesan and pancetta (without counting pepper, of course).
Continue reading “Pasta alla Carbonara”
Basically, you have 7 different types of miso:
Continue reading “Miso BBQ-Glazed Pork”
So risotto usually is gluten free, but sometimes, some cheeky little buggers decide to put gluten in their stock cubes and pots – for no apparent reason. *Ahem* Maggi (not to mention any names). Any good restaurant will make it’s own stocks, which naturally should NEVER have ANY flour whatsoever, but just check what stock is used when you’re out. Or make this risotto and you won’t have to go out anymore!
Continue reading “Portobello Mushroom and Smoked Garlic Risotto”