"I don’t believe in the dreaded detox nor do I believe in diets, they are both evil and bad for the soul. Food is a major pleasure in life and should be treated with the love and respect it deserves! For me it's all about BALANCE, fresh ingredients and an occasional side of naughtiness."
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Penne with Sun-Dried & Cherry Tomatoes
I have it on good authority (by my vegan sis) that September is Vegan MOFO (month of food) so I am going to try my very hardest to rustle up a few more vegan delights than usual and cover dishes lovingly prepared by my sister too!
Handful of sun-dried tomatoes
200g of cherry tomatoes
Small onion finely chopped
1 clove of garlic
Pinch of chilli flakes or finely chopped chilli.
250g Gluten free penne (or any)
Prepare the sun-dried tomatoes by filling a bowl with tepid water and a tablespoon of apple cider vineger. Firstly give the sun-dried tomatoes a good rise then allow them to soak in the water/vinegar mixture for about 5 minutes. Rinse with fresh water then pat dry using a tea-towel (paper towels will stick!)
Chop the sun-dried tomatoes up finely and wash and chop into quarters the cherry tomatoes.
Sauté the onions, garlic and chopped chilli (if using fresh) until onions are translucent then add the sun-dried tomatoes. Stir fry for a few minutes.
Add the chilli flakes at this point and the cherry tomatoes and simmer for 10minutes or until the cherry tomatoes have softened.
Add a few basil leaves and take off the heat and cover until pasta is ready.
Cook the pasta and when ready strain and add to the tomato sauce.
N.B. DO NOT add salt in the water for the pasta at all! Sun-dried tomatoes are salty enough. Taste as you go along and only add if necessary.
It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!
(Serves 24-28 portions)
Sponge (by Peggy Porschen) 250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan) 250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache 150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.
Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.
I am conscious of what I eat during the week and that variety is
important so not to get bored and reach for the biscuit tin, time is also a big constraint
on what goes on the menu. The last thing I want to do after a long day’s work
is sweat over a hot stove for hours on end, so I am always looking for simple,
quick and more importantly TASTY options to bring to the dining table.
Ingredients: 1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food
processor with the grater attachment), transfer to a pan with a little olive
oil and sweat for a few minutes to sweeten the shallots slightly, set aside.
Drain and rinse the chickpeas and put them into a food processor with
all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir
in the carrot, shallots, egg, and breadcrumbs until evenly mixed.
Time to get your hands dirty and make those burger
A crumble isn't a crumble if the topping isn't right... am I right?
I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling. Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!
In today's post I have provided two different filling options: Apple & Blackberry Apple & Rhubarb
There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it
taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking
apples (they were of the perfect tartness!), the blackberries on the other hand were freshly
picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious