This is my version of the all raw peanutty salad that comes from Indonesia, the ingredients I put in it are readily available in the supermarket, but if you can get Thai aubergines, which I couldn’t get, then you can add chunks of those too if you want it to be even more authentic, but it is delicious either way(it’s also a good fridge clearer outer using up veg from the fridge) You can serve it with rice if you want, or just on it’s own as a tasty healthy salad.Continue reading
This easy Middle Eastern inspired recipe is made with the delicious flavours of cinnamon, lemon, vanilla and the sauce it creates is dark and syrupy. It is delicious hot or cold with a dollop of ice cream, cream or yogurt.Continue reading
This salad is very simple and takes moments to prepare…it’s got all the classic Italian flavours of fresh lemon, parsley, olive oil and balsamic vinegar with tender octopus, which I buy ready cooked from my Spanish deli in Portobello Road or my local fish monger in Primrose Hill but you can also use the jars of it in olive oil that some supermarkets and delis stock. It’s a perfect starter to a pescatarian dinner, or just as a light supper with crusty bread to mop up the dressing.
This fresh summery Greek salad is a great way to eat broad beans and the artichokes make it extra delicious. If you can’t be bothered to skin the broad beans you can use defrosted peas instead. I serve it with other salads, flatbreads and a block of feta for that alfresco summery feel. It is best served at room temperature with an extra sprinkle of herbs. It’s also great with roast fish or meat.
These Italian aubergines are so creamy and delicious, I love them. This recipe is fantastic as a side dish to pasta for dinner or just with or on crusty bread for lunch. Its got all the Italian flavours of basil, pine nuts and parmesan with lots of garlic and olive oil. It’s also best served at room temperature like a salad so you can prepare it in advance and eat it at your leisure…
This recipe is Turkish in origin and from a cookbook by Ghillie Basan. It’s the perfect winter stew as it has lots of spicy flavours and the red wine turns the squid a lovely dark aubergine colour. I have replaced the sugar with maple syrup so it’s a bit healthier. You can cook it in advance and reheat it later, if you want to do hassle free entertaining. I serve mine with roasted sourdough bread or basmati rice and a salad and pretend I’m on holiday.
This recipe, from The Complete Book of Turkish Cooking is super healthy and tastes delicious and refreshing. I have made a dairy free alternative too. Its perfect with flatbreads falafel and humus or as a side to roast fish or meat and I sometimes eat it with avocados or boiled eggs on roasted sourdough.
This delicious traditional Italian cake was the precursor to the carrot cake we know now and love but this is kind of marzipany without the bitterness. Don’t be fooled by its simplicity as it’s fantastic with coffee, for breakfast or with a glass of vin santo after dinner. Like a lot of Italian recipes it’s dairy free and it also has no oil or butter. It is mostly carrots, egg and almond.
This recipe is Spanish and it’s a really tasty way to cook cauliflower. It’s got lots of garlic and chilli so it’s a fantastic side dish to cook with baked fish or with other salads. It’s also got healthy lemon and parsley so it’s packed with vitamins and also very low carb. It can be served hot or at room temperature.
This is the food of the gods and needs no explaining as to how good it is. It’s perfect for a stress-free Valentine’s dinner or a date night as it only take as long as the pasta takes to cook.
When I’ve been to Venice I practically live on it as it really is my favourite thing and I can’t get enough of it. It can be made in under 20 minutes and the ingredients can be bought days in advance. This recipe is an original Venetian recipe which I always love to cook, as it is like a lot of Italian recipes, very simple. There are two sorts of Vongole, in bianco, which is made like this recipe, or in rosso which is made with tomatoes. When I make it everyone goes mad for it… so try it, it’s not expensive and it is quick and easy.