Fig & Buckwheat “Speculoos” Granola

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A gorgeous granola with extra crispy twangs from the tiny buckwheat seeds, chewiness from the dried figs and Speculoos-style comfort from the intense muscovado – this is just such a heart-warming treat to have in the mornings (or any time of day as a matter of fact). Definitely something to try, not only with your breakfast yoghurt, but also as a salad topping or with as a garnish on your roasted chicken breast. Granola is such a versatile product and it’s just so quick to make a large batch which will last you for days.

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Portobello Mushroom and Smoked Garlic Risotto

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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!

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Lasagna

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An italian classic for those of you who can be bothered to make it at home – trust me, it’s worth it; homemade is so much better than store-bought! Here is rich and creamy lasagna for two – perfect “I’m cooking for you” first-date material if you ask me. (You can thank me later).

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