These brussell sprouts are an ideal balance of flavours and textures. The tender centres and crispy outer leaves along with the crunch of the roasted almonds add texture and the dressing and gremolata add a balance of flavours and freshness in turn. Served over hummus it’s the perfect side, light meal or vegetarian mezze addition.
Thanks so much for your feedback on my last post! I’m listening to all your recipe wants and creating quite a list of things to make so yay for everyone! Today’s recipe is so easy to make, full of flavour and it looks so impressive when you bring it to the table. The whole baked fish stays juicy and fragrant thanks to the generous stuffing and the golden roasted fennel becomes so sweet and delicate as it cooks. Get ready to impress EVERYONE.
This is an idea I got from my friend Alice that is staying with us at the moment – my housemate and her are doing a Gut Makeover and needed to keep it dairy free and gluten free and you miss neither with this recipe!
I always try to keep these posts super positive and full of the joy and sutff but man am I drained at the moment. Being emotionally drained makes me feel creatively drained thus the slightly less posting. Bit I am still creating it’s just taking a little longer than usual! Mostly due to recipes not turning out as wonderful as thye were going to be in my head!
These lightened up burritos can be made as pictured, a smaller wrap, or as a bigger more traditionally sized burrito – depending on how hungry you are. The mini burritos are also ideal for little hands if you’re cooking for kids!
This tart is such a delight, you can make it with regular chard or silverbeet but it just won’t look as pretty. And it sure is pretty thanks to the contrast with the white ricotta and colourful rainbow chard stems.
I have been a very slack blogger this week – I didn’t have any more recipes ready that I’d tested enough times to be ready to share so I just decided to only share the one I was happy with (that one was excellent) thus I’ve been a little quiet on the blogging front. But next week I’ll have 3 delicious new recipes for you and I can’t wait. For now, here’s a couple of meal plan ideas to keep you inspired in the kitchen for the next week.
This is my kind of winter comfort food. Noodles and broth to slurp with plenty of vegetables and protein. The salmon is gently cooked in a fragrant broth that’s seasoned with ponzu, so many levels of yum.
I’ve been working from home so much this week and I have. made. so. much. food. And eaten it. Lucky it’s been wintery vibes and all I want to do is stay in so the food has come in handy. no ordering in necessary.
So these don’t look like friands because I’m an uncommitted baker and don’t owne the moulds. But guess what? you don’t need them to make these delicious treats, they work just as well in lined muffin tins.