Slice a vanilla bean in half length-ways and simmer gently in some coconut milk and some lime zest – add a little agar agar and dissolve well – add a little honey or coconut sugar if desired – pour into little moulds or tea cups and leave to set in the fridge – yummy little puddings of Love Continue reading Sarah’s Coconut Lime Puddings
Steffi asked me to share a recipe for apple crumble – I haven’t made this, but felt it would be totally wonderful and am now adding it to my repertoire. Buy hard, crispy varieties that are good for cooking. Not too sweet because there is a little coconut palm sugar in this recipe (which you can leave out if you prefer). This recipe if for a 30cmx30cmx6cm dish I have at home that would probably serve about 8 people, or 6 if you’re greedy 😉 Peel, core and cut into wedges as many apples as can fit into your baking … Continue reading Joyful Christmas Apple Crumble
We bought a whole side of salmon on sale – large fillet, boned and with the skin on. I used a lovely large fillet in the Salmon & Broccoli Soup and the rest I sliced into four fillets and put in an airtight container in the fridge. It was definitely on the cards for breakfast to cook up those fillets … Here’s a secret that I’ve been asked to share! It’s time to reveal how I make the perfect salmon fillet. The skin is packed full of nutrients and is totally amazing when it’s crispy! This technique can be applied … Continue reading Popeye’s Power Breakfast & How to Cook the Perfect Fish Fillet
Talk about an amazing meal on a budget. This gastronomic delight cost about £7 and just keeps on feeding me back the yumminess. In a large casserole dish lightly brown about half a kilo of whatever sausages you like – vegan or meat and always gluten free of course! I chop them into about one inch sections so they are bite sized (depending of course on the size of your mouth and how hungry you are at the time of chopping!). In this one, I used Merguez, which are a type of spicy lamb sausage which my local butcher makes. … Continue reading Sarah’s Scrumptious Sausage Casserole
Rick Stein is a bit of a hero of mine. I love the way he simplifies food and uses quality produce to create divine yumminess on a plate! I’ve tweaked it ever so slightly … no sugar or salt 🙂 Ingredients: 100g finely grated fresh coconut 4 fat lemon grass stalks, bruised 50g piece tamarind pulp 3 tbsp coconut oil 3 x 5cm cinnamon stick pieces 3 star anise 6 cloves 12 green cardamom pods, lightly bruised 1.5kg lamb rump, cut into 5cm chunks 800ml coconut milk 8 kaffir lime leaves Spice paste: 10 dried red chillies 225g brown onions … Continue reading Rick Stein’s Beef Rendang – but I’ve used Lamb!
Thinly slice cold lamb Heat some olive oil in a pan Add lamb, juice of one pomegranate and one lime Handful of sliced fresh spinach Heat through Serve with the pomegranate seeds Oh wow – that was spontaneous deliciousness!! Continue reading Best Leftover Roast Lamb Quick Supper Ever!!
This was created with what was in the fridge … Olive oil in a deep non-stick fry pan … Then gluten free lamb merguez sausages cut into pieces, finely sliced leek, red peppers chopped, a few cherry tomatoes, some herbs and turmeric. Cook till sausages are cooked through and leeks/peppers are soft. Add a handful of spinach and steam with the lid on for a few minutes. Create some ‘holes’ in the mixture and break in eggs.Cook till you like them – EAT with Love ♥ Swap out the sausages for fish or prawns or leave out altogether for a … Continue reading Totally Awesome One Pan Brunch
You could enjoy this at any time of day, but I had it for breakfast and it was very fitting indeed. While steaming some broccoli florets, grind a handful of almonds – not too much though. Warm some olive oil in frying pan on medium heat and add the nuts. Add a teaspoon of turmeric, a sprinkle of cumin, a dusting of sweet smoked paprika and a few caraway seeds. Gently fry until roasted. When the broccoli is tender (not too soft), remove from steam and in a bowl combine with pepper, olive oil and a teaspoon of rose harissa. … Continue reading Jinya’s Warm Broccoli Salad with Roasted Spicy Almond Chunks
I just made a deliciously simple soup … Gently simmer till soft broccoli, fine green beans, onion, fresh basil, fresh parsley, oregano with a glug of olive oil and a sprinkle of black pepper. Blend – Simple and yummy! Continue reading Jane’s Simple Green Soup
Roast red peppers in the oven till the skin is blackened. De-skin and de-seed and blend with roasted almonds, lime or lemon juise, cumin, tomato puree, garlic and olive oil. Place in the fridge to firm prior to serving. Serve with crudites or gluten/yeast free crackers. Continue reading Fiona’s Red Pepper & Almond Dip
Healthy Cooking for Beginners - Heal Yourself With Food 