Freekah is fast becoming the new superfood. It’s a baby green wheat which has been roasted which gives it a slightly smoky flavour and it’s much higher in protein and fibre than quinoa and has a much better texture and flavour. It can be added to stir fries and salads. If you google its health benefits they are endless. You can use it as you would quinoa and I buy it ready cooked from the supermarket in a bag made by Merchant Gourmet(or you can cook it from scratch) This healthy salad recipe is middle eastern in its style of flavours with cinnamon and smoked paprika. It’s perfect with other salads, roasts or humus and bread. It’s also a perfect lunch with a dollop of garlicky yogurt.
This cake is a traditional Spanish olive oil cake. It’s usually served with a glass of black coffee. It’s got a lovely orange flavour from the orange juice and zest and tastes really Mediterranean. I make nearly all my cakes with olive oil because I prefer the texture and they stay moist and fresh for much longer. I’m also not great with dairy. Most Mediterranean countries use olive oil instead of butter in their cakes and obviously it’s a lot healthier as is most of their diet. Hope you like it as much as me. Continue reading
This spaghetti recipe is a traditional Italian recipe which is like a lot of Italian recipes, it’s really simple but nails it with its flavours. I bought my mushrooms at Morrison’s as they have a brilliant selection of veg, fruit and herbs. The spaghetti al nero I got from my local Italian deli, but it’s equally good with standard spaghetti. It’s essentially vegan except for the spaghetti al nero which is made with squid ink, so to get the same vibe you could use black rice noodles. For the Parmesan lovers like myself, you can add lots of freshly grated Parmesan. If you’re vegan or vegetarian, you can find a vegan parmesan in your local supermarket or health food shop.
It’s perfect for a dinner party served with a salad and some crusty bread or for a date night as it looks really beautiful.
Apart from being very pretty, this beetroot salad tastes amazing. It’s from the fab cookbook Many Greek Kitchens by Tessa Kiros which is stuffed with brilliant recipes and pictures. I served this at a dinner party with other salads, fries and roast fish, but you could also serve it as part of a mezze. It’s fresh creamy sweet and crunchy, my favourite things.
OMG this salad is so delicious, the recipe is a traditional Italian salad from the Rome area of Italy and its usually served with bread on the side but I’ve made a crunchy sourdough crumb to go on top of it instead. Chicory is a tad bitter, which Italians love hence our love of the aperitif Campari, so you can add a teaspoon of maple syrup or sugar to the sauce if you prefer it a little sweeter. This salad is fantastic with fish or cheese or if you eat meat it would work really well with roast chicken or lamb.
I have a oldish Spanish cookbook with fantastic recipes in it that are great as tapas. I’m working my way through it pretending I’m in Barcelona. This recipe from that book has the sweetness of oranges which work really well with squid and the smokiness of the smoked paprika giving it a real Spanish vibe. I’ve tweaked it slightly and replaced the sugar with maple syrup so it’s low glycemic. You can eat it as tapas with other small plates or combine it with pasta as I did. I bought my black pasta from my Italian deli but it works equally well with plain old standard spaghetti or Linguine. It’s perfect for a dinner party or a date night. My friend Timna says it’s up there with my crab Linguine as one of the best things she’s ever tasted.
This recipe is so fresh and healthy and makes an easy no cook starter or light main. I based it on a starter I had in a restaurant recently and it was so delicious I had to make it for myself. Sometimes I also serve it with crispy onions as I like the crunchiness and flavour with the creamy avo and salmon.
These brownies are squidgy and very chocolatey… but not too sweet, add more of the coconut sugar if you prefer them sweeter, and the prunes add that extra squidge factor. I tried them at a dinner party with fresh raspberries and they were a big hit. My friend Vicki thought they were very truffley, so I changed the name.
They are also great with vegan vanilla ice cream or just as a dessert with coffee. You could also press a half walnut or pecan into the top if you fancy instead of the chocolate drops before you bake them. They are perfect if you are following a dairy free diet and fancy a bit of the old chocolate cake.
This is a delicious Spanish salad incorporates all the flavours I love. The caper dressing cuts through the oiliness of the sardines as do the tomatoes and onions. The sardines can be barbecued for extra flavour too. I serve it as a starter or a side dish with toasted sourdough bread drizzled in olive oil. It’s perfect summer food and very easy to prepare as I buy ready filleted butterflied sardines from my supermarket.
It’s also perfect with my healthy fries.
These shortbreads are coconutty and taste really buttery even though they are dairy free. I love them with a coffee or crunched up on ice cream. No one will ever know they are vegan unless you tell them, and toasting the coconut makes the flavour even more delicious.
Try making them with kids, as they are easy to make and good fun to stamp out into shapes.