japanese radish and cucumber salad

I love the salads in Japanese restaurants and this salad is super healthy and refreshing and works well with fish and sushi. I’ve even eaten it on a Ryvita with a sliced boiled egg. It’s crunchy, creamy, very tasty and looks gorgeous. If you prepare it in advance, keep it in the fridge and put the dressing and sesame seeds on just before you serve it.

Perfect combo with my previous recipe for japanese aubergines.

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roasted japanese aubergines with fried ginger matchsticks

I love the way the Japanese cook aubergines and I wanted to create a recipe which reminds me of eating it in their restaurants. This recipe is a delicious way to cook them and has lovely textures and is a bit crunchy with the ginger matchsticks. They are packed with flavour so they would be great with baked fish, salads and rice. Perfect as a little starter or a side dish.

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vegan burrito tortillas with avocado

I know… all the best bits of a burrito with the best bits of a tortilla. So you have crispy fried tortillas with charred corn and avocado with my pink pickled onions and Mexican refried beans. These are perfect as a canapé, a TV snack or a starter. I tried these out at a dinner party and no one noticed that they were vegan. You can buy a can of refried beans but my recipe for them is so much nicer and is on the blog in the vegan bit of the blog menu, just remember to start making them the day before as the beans need to be soaked overnight. The same goes for the pink pickled onions recipe as it also needs to made the day before. These are colourful, tasty crunchy and good for you.

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creamy egg curry with a coconut sauce

This recipe is from Madhur Jaffrey’s cookbook Simple Indian Cookery. I have made a few alterations to the recipe, like removing the dairy and chicken stock, and replacing them with coconut cream and coconut milk. I have also used an assortment of different eggs and put less oil in so it’s healthier. It is an excellent dinner party recipe and I would serve it with freshly made wholemeal chapatis from the Indian section of my supermarket in the freezer (Shana)as they are a great combination with this curry and super easy. I also would add a salad with wedges of lemon and my {okra} and or basmati rice. My friends think this is the most delicious curry ever, see what you think. I love it.

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pavlova ice cream pudding

This pudding can be assembled in 5 minutes max, so zero stress.  I’ve never met anybody who didn’t think it was really amazing. It has that great combo of creamy and crunchy mixed with sweet from the meringues and ice cream and tart from the berries. It’s a visual and sensual feast. The recipe uses any vanilla ice cream, but I use Swedish Glace or the newly launched coconut ice cream from Coconut Collaborative which are delicious if you are going down the dairy free route. None of your guests would guess it’s dairy free and it’s perfect if you are following kosher.

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love cookies

These shortcakes are very chocolatey, fun and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them and are perfect as a gift for your loved ones (…or loved ones),  in a cellophane bag or a small box with a red ribbon because I think a homemade present is really thoughtful. I’ve tried these out on friends who can’t tell they are dairy free, in fact they even preferred them to normal biscuits made with butter!

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lobster risotto

A perfect romantic Valentine’s dinner for two or more if it’s a dinner party, just double or triple the quantities for the amount of people you are feeding. This easy risotto tastes delicious and before you think it’s too expensive to cook, I got a frozen lobster for £5.00 from Lidl. It’s a bit of work getting the meat out, but after that it’s easy. For the stock, I can’t praise Knorr fish stock pots highly enough. You would be hard pushed to make a better stock and they are a store cupboard essential round in my kitchen.

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chocolate dipped ginger shortbread

These shortcakes are really fun easy and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them. They are perfect as tree decorations if you make a little hole in them before baking so you can thread a ribbon or piece of string through to hang them up.  I’ve tried these out on friends who can’t tell they are dairy free, so give them a go…

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dal

I have cooked this simple recipe for a thousand years…it is from Madhur Jaffrey’s Indian Cookery book. Not only is it the nicest dal recipe I’ve ever tried, it’s my friend Sophie’s fave recipe for dal too. Its thick creamy and tasty, and lentils are fantastic for your digestion, stabilising blood sugar levels and lowering cholesterol amongst many other things.

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gado gado

This salad is inspired by the street food in Indonesia and this is my take on it. It’s a brilliant combo of crunchy and soft and sweet and sour, in fact I think it tastes pretty mind blowing. But, so it doesn’t end up looking like the contents of the bottom of a dustbin when you plate it up, it’s best to layer it with the sauce at the bottom. You can use other vegetables like cucumber or blanched carrot sticks or blanched cabbage, and fried tofu or tempeh too.
All work well, it’s up to you, it’s really great for using up vegetables in the fridge.

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