Can you believe that it is already February tomorrow? Where did January go?! This year is flying past already!
So February brings about Valentine’s day and I thought I would share with you one of my favourite recipes to make for this time of year! Raw chocolates filled with creamy peanut butter. Oh my gosh. So, so good. These little hearts are the perfect way to tell someone you love them.
Continue reading “Chocolate Peanut Butter Hearts”
Who doesn’t love a good pancake? I ruddy love pancakes. These fluffy little beds of deliciousness make the nicest brunch or dessert, or heck even breakfast! But they aren’t always the healthiest option.
Until now… Continue reading “Making Banana Pancakes”
So a couple of months ago I treated a good friend of mine to a Macaroon Making class for her birthday. She loves cooking and has been dying to learn how to make these beautiful french biscuits. I have attempted macaroons at home before, but have never been able to get them quite right. Mine turned out too grainy and for the life of me I couldn’t work out how to make them smooth and pretty as I have seen in bakeries!
Continue reading “Macaroon Masterclass!”
Gingerbread is normally synonymous with Christmas and winter, but I had a huge craving for it today and decided to make a gingerbread loaf cake! This delicious cake is lighter than traditional ginger bread, and goes perfectly with a cup of tea!
Continue reading “Gingerbread Loaf Cake”
This is quite possibly one of my favourite recipes. Like my Butternut Squash and Kale Risotto, this recipe really showed me that I just don’t need to eat meat. It is SO easy to make and it tastes delicious. It really is just a matter of assembling, as opposed to laborious cooking.
Continue reading “Aubergine Parmigiana”
One of the great things about being a vegetarian is that I always seem to have an abundance of fresh produce in my house! But sometimes I am overly ambitious and either buy too many vegetables, or just don’t get around to using everything in time. This weekend I had half a courgette that needed to be used up, residual from my courgette fritters. I have heard a lot of about courgette cakes. I have enjoyed beetroot brownies, I adore carrot cake, but had yet to try baking with courgette!
Continue reading “Grain-Free Carrot and Courgette Cake with Cashew Frosting”
Sunday brunch must be one of my favourite things. Ever. I love nothing more than waking up late, bumbling around the kitchen and cooking delicious food for a bunch of my favourite people. These courgette and sweet corn fritters make an amazing addition to brunch. They take no time at all to put together and taste seriously amazing with poached eggs and grilled asparagus. Continue reading “Sunday Brunch: Courgette & Sweetcorn Fritters “
I love Spring. Honestly, I think it may be my favourite season! I love that the weather gets warmer and the dreary winter skies turn a brilliant blue. I also love the abundance of fresh fruit and berries that come with this time of year. I don’t know why, but I tend to crave cheese and stodgy food in winter. But in the spring I crave strawberries, grapes, blueberries, apples, melon and yoghurt. I thought I would post some snack inspiration today. I have recently discovered apple and almond butter – I am obsessed with this snack and can’t believe I never had it before!
Continue reading “Springtime Snack Inspiration”
Attention all chocoholics, put down your bar of conventional sugar-laden chocolate and check this recipe out. Now before I proceed, I must say that I am very lucky to work for an amazing online retailer who sell a plethora of delicious ingredients. I love my job. I get to test out all these crazy interesting products and taste these amazing health foods. Something that came to our attention a few years ago was cacao powder. Now cacao powder is possibly one of my favourite ingredients that we sell. Continue reading “Dairy-Free, Raw Chocolates!”
Banana bread is one of the best ways to use up over-ripe bananas. The riper the bananas, the sweeter the bread will be. This recipe is free from refined sugar, so sweet bananas really are essential! Normal banana bread uses wheat flour, but I wanted to try and create a grain-free version. I had a surplus of coconut flour and ground almonds left over, so this seemed a good place to start! Continue reading “Grain-Free Banana Bread”
The Brighton Kitchen 
