"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."
Subscribe to this blog
Follow by Email
Search This Blog
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.
I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe.
I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!).
Ingredients: (serves 4) 2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 50g Vegetable/Sunflower Spread 50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk 2 tbsp Fish Sauce 6 Pickled Cornichons Handful of chopped parsley 750g Mixed Fish (cleaned and diced) Method: Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …
I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!
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.