Category: Vegetarian

Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap. The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for…

Coconut in all its guises is very trendy in the healthy food realm. Coconut oil especially seems to be everywhere and I have succumbed to the trend and have a tub of oil that I cook with instead of vegetable oil. (We do get bombarded with messages about what is good for us only to be told what was good last year is now not so lets see what the experts say next year about coconut.) The one thing I…

The first time I came across Cauliflower Couscous was on www. drizzleanddip.com and it has been a staple ever since for “low carb” dinners. I am sure the Banting Diet crowd will just love this and it is fantastic as a mock couscous or to replace any pasta. But even with no diet in mind this is a surprisingly tasty way of preparing cauliflower. Make it plain with just some seasoning as the “starch” for a bolognese sauce or meaty…

It’s the glorious days of late sunsets, unfussy outside dining and chilled crisp wines. This salad is a bowl brimming with summer textures, flavours and colours. The fruit is not overly sweet and combines wonderfully with the crunchy earthiness of the beetroot and almonds and creamy salty feta. I kept the dressing quite acidic to balance with the sweetness of the fruit. Serve the salad with a glass of fruity Flat Roof Manor Pinot Grigio as a perfect accompaniment to…

  This is without a doubt my dish of the summer and I will be serving it over and over again. The charred smokiness of the courgette and toasted bread blends wonderfully with the garlicky creaminess of the ricotta tzatziki  plus hits of added freshness coming from the mint. It is just perfect served with a cocktail, will add a beautiful freshness to a platter of antipasti or a colourful start to an al fresco summer lunch. The original recipe…

There was no way I was going to decline an invitation from Nina Timm from My Easy Cooking to spend the morning in her kitchen! I am a huge fan of Nina’s work on her blog  My Easy Cooking and her fuss free way of doing things. And needless to say it was such a delight to meet her in person and I would have happily stayed the whole day cooking and talking food. Coincidently just this week Nina’s divine Mushroom Tarts was the inspiration for…

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