You know how I love to call something a recognisable name (Nicoise) but it’s not actually exactly traditional. That’s what’s going on here. I’m not even sorry because this version is delightful.
Blueberry Bread and Butter Pudding… without the butter!
This version of bread and butter pudding is a little shocking. It’s doesn’t actually contain any butter! I know, I’m crazy. Always living on the edge and playing fast and loose with… the names of things? That said, it’s delicious and filled with goodness and the perfect light dessert or brunch. It’s brunch/breakfast appropriate as it’s just bread, fruit, milk, eggs and some chia.
Lemon Creme Brûlée Bars
Lemon bars but not quite like you’ve had them before. By using coconut sugar and vanilla you can create a caramel like flavour that pairs so well with the lemon. Take advantage of citrus season and bake the easy lemon bars this week!
Roasted Snapper and Fennel with with Chilli Lemon and a Cashew Tartar
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.
Creamy Pesto Noodles with Roast Tomatoes and Chickpeas (Vegan)
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!
Pumpkin Dahl with Tomato and Spinach
This autumnal dahl is both comforting and fresh thanks to the coconut and lime flavours through it. It’s mild in terms of heat level and fragrant with the toasted cumin stirred through at the end. It comes together with very little effort so is a perfect midweek meal and the leftovers can be freezed for lunches.
Salmon, Zucchini and Potato Cakes With Avocado Sauce
This recipe was handed to me by my housemate Bec, she’s a super talented cook (both my housemates are – lucky me!) and once I tried these I knew I had to try and remake them so I could share them with you all. They’re heaven.
Tofu and Spinach Pot Stickers (Vegan)
Dumplings. I’m obsessed. There are numerous recipes on this blog for dumplings as I make them about once a month and love to try new fillings. This tofu one is a real winner, they’re flavoursome and have great texture. This is not the shortest recipe on the blog but it’s not hard to do and if you have an extra pair of hands helping you then it’s pretty quick!
Sweet Potato Brownie Smoothie Bowl
You know I’m always up for adding vegetables to my smoothie bowls, it helps cut down on the sugar content from adding more than a serve or 2 of fruit and also means that I’m getting more variety in my diet. That’s always a good thing. The idea for this little number came from the good old sweet potato brownie. One of the first ‘healthy chocolate’ recipes to take the internet by storm.
Za’atar, Oregano and Garlic Hassleback Potatoes
The hasselback potato has to be my favourite old school throw back. It’s pretty, golden and crunchy slivers hat hide the creamy interior and allow the potato to soak up so much more flavour are just the best idea ever.