Ratatouille is a great way to get loads of delicious vegetables into your diet. It is also the perfect dish to put together if you are short on time. It’s basically a chop and bake deal, which allows you to get on with other things! Man, I love these kinds of recipes!
Continue reading “Summer Ratatouille”
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!”
This is a recipe that I developed for the Healthy Supplies Newsletter! I wrote a guest segment for this month and the topic was Millet! I really don’t think people make a big enough deal about Millet. It is an amazing little seed and is alkalising, gluten-free and super tasty! Continue reading “Roasted Vegetables, Mexican Beans and Millet.”
I recently had an insane craving for amazing potato gratin. The trouble is, traditional potato gratin is very calorific – all that cream and cheese and butter (nom). So I decided to try and make a healthier version. I was under no illusion that I could make it super healthy, but the version I came up with was tasty and healthier! Little changes can have a big impact!
Continue reading “Potato and Leek Gratin”
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”
Spring is truly here! This means lighter evenings, warmer weather and an abundance of fresh vegetables! This millet super-food bowl is a great way to enjoy all the amazing vegetables available right now. It is really healthy and packed with nutrients. Continue reading “MILLET SUPERFOOD BOWL”
I am a new(ish) vegetarian. I celebrated one year meat free this Easter. This is one of my favourite veggie dishes. I pretty much lived on this for most of last winter! I think it is one of the most comforting, warming dishes. The trick is to roast the butternut squash with some garlic and sage, it really provides an amazing depth of flavour. The porcini powder adds an incredible savoury umami flavour!
Continue reading “BUTTERNUT SQUASH AND KALE RISOTTO”
The Brighton Kitchen 