A Partnered Post
In Scotland, the berry season is hotting up as much as the weather itself. Blueberries, blackberries, raspberries, tayberries, strawberries, red, white and black currants, loganberries, brambles, gooseberry – we are spoiled for choice.
When faced with a fresh juicy pile of berries all I really want to do is bury my face in them. Raw is usually the way I go, but here in Scotland, where berries are quite a thing, they have a fantastic, rather decadent, dessert where they are the star. As well as toasted oats, cream and, um, whisky – it is Scotland’s national drink. 🙂 Continue reading
Use your blender and one simple trick to zap whole cauliflower into perfect “rice” for this throw together summer tabbouleh bowl. Add in harissa chickpeas, pre-cooked quinoa, herbs, veggies and a creamy feta and herb dressing for a cool but slightly spicy lunch or supper. Picnic-perfect and lunchbox-luscious, too.
When it’s too hot to think, let alone cook, this is what motivates me to eat. Well, eat properly. Ignoring the siren call of ice lollies and chilled white wine, I know I operate better with real food even on the hottest of days. I think I can speak for all of us.
To keep cool I know some of you are lingering in the frozen food aisle. A few friends have even snapped themselves and their kids by the freezers, ostensibly doing some serious label reading. They are, in fact, bagging some free chilled air. Continue reading
This recipe is a Greek take on the classic Italian bread and tomato salad, with loads of fresh oregano, mint and basil as well as hearty beans to make this a proper lunch or light supper. Panzanella is the ultimate picnic and lunch box salad, actually getting better as it waits. Mediterranean, colorful, and so very good for body and soul.
Panzanella is as much a celebration of the exquisite taste and utility of the tomato as it is a way of using up good but stale bread. Known largely as a cunning way of transforming a spare hunk of bread into a hearty but fresh-tasting dish, panzanella – bread and tomato salad – is quite simply a stunner of a supper. Whether eaten in a slightly overcast Scottish garden, bees buzzing amongst the roses and sweet peas, or in Tuscany, on a battered trestle table under a canopy of grape-laden vines, panzanella is a perfect summer, throw-together salad.
Soft savory pancakes of roasted aubergine, caramelized onions and summer herbs, barely held together with a whisper of flour and eggs, and served with a smear of sweet red pepper sauce. Make-ahead steps and a do-everything sauce = easy summer lunches and appetizers.
Midsummer is fast approaching. I don’t know about you but all of a sudden I feel an urge to do every summer thing: paddle boarding on tree-fringed Loch Leven; bird watching in the Pentland Hills; deadheading and weeding after supper – cheeky G&T ready for a quick sip between the never-ending garden tasks. But, I’m marooned on the sofa with a foot bound and propped for the time being.
Without being a complete bore about it, two and a bit weeks ago I took a tumble down the stairs, my stupidly clog-shod feet obscured by an overflowing laundry basket. Tore some ligaments. And before you jump to any conclusions, no alcohol was involved. 😉 Continue reading
On hot days cool noodle dishes are just the thing to satisfy a yearning for something nutritious, colorful and easy. This low-carb, ramen noodle-style salad ticks all of the taste boxes: spiralized vegetables, thinly sliced omelette, colorful crunchy add-ins and zesty Japanese dressing. Perfect for lunches in the garden, picnics in a cool forest or workday lunchboxes too.
This salad says summer lunch in the garden, listening to the birds and feeling the cooling breeze. Or it would if it would just.stop.raining. Seriously, after two months of zero rainfall, Edinburgh has had a month’s worth of rain in 36 hours. This was up to Tuesday. Now Thursday it has started back up, and God only knows when it will stop. A far cry from the seamless sunshine of last week’s holiday on the idyllic island of Brač, in Dalmatian Croatia. *sigh* Continue reading
Moist-crumbed and heady with exotic yuzu, you will want to slice into this good-natured French yogurt cake as soon as it is pulled from the oven. Resist the temptation, my friends, because it tastes even better the next day. And the next. Serve with the freshest summer berries. Continue reading
Light, bright, healthy and easy, ceviche is summer’s quickest fancy food option. Cooked, yet not heated, ceviche saves you toiling away in a hot kitchen yet gives you the most glorious appetizer or lunch. And it’s one of the easiest and prettiest dishes in the world to prepare. The yuzu tips it into must-make territory.
Ceviche, as you probably know is fresh fish “cooked” in citrus juice. I first experienced this way of cooking several years ago with Andrew at London Nikkei cuisine specialist, Chotto Matte, where we ploughed our way through a head-spinning selection of Japanese-Peruvian small plates. All delectable, despite initially being sceptical and not a little squeamish. I was hooked at first bite. Continue reading
Crispy, delicious and vegan, this chipotle refried bean and herb quesadilla with za’atar yogurt sauce is perfect for lunch or a light dinner. Sauteed and lemony seasonal vegetables add extra flavour and nutrition. Serve with green salad and your favorite hot sauce. The recipe is easily increased for a healthy family meal.
Is Mexican food even healthy? Mention grabbing some Mexican food to anyone and you will probably get one of two reactions: “oh my God, I LOVE IT! Let’s order everything!” and “I love it but it doesn’t love me. Too heavy”.
The image outside of Mexico can, unfortunately, be of a cheese-heavy, oily cuisine. But really, if we steer clear of the chimichangas (origin: Tuscon Arizona) and deep-fried taco shell salads, the cuisine is very healthy. Meat and cheese are actually a very late addition to Mexican cooking, by way of conquering Spain.
I am not an expert on Mexican food and I don’t claim to be. However, I grew up in south-west Florida, where proximity to Mexico makes homestyle Mexican restaurants even more common than identikit Taco Bells – and even McDonalds. They range from high-end gourmet to walk-up buses to plastic fork takeaways, with the latter the most common. The same can be said of southern California, where Mexico shares a border and Mexican food is even more of an obsession. Continue reading
This is a sponsored post
What if you could have a personal sized chocolate cake (ie no sharing) that is not only healthy but also takes all of, oh, one minute to cook? You’d think it was a joke. Well, I’m not joking. Five ingredients, one minute, mainly from your cupboard and ta-da, chocolate cake. And did I mention healthy? And nope, no bananas. Or tofu. 🙂
RACE FOR LIFE: Pulling on your trainers and running around a park is all well and good. But what if you could do this, have a blast AND raise needed money for a fantastic cause?
Cancer Research UK (CRUK) Race For Life takes place in Glasgow on 21 May, and I’ve been asked by Scottish Power to get the word out about this awesome annual fixture in cancer research support. As a professional cancer health educator, supporting those with cancer is very close to my heart. So I am beyond thrilled to have been asked to not only publicise the event but also to pull together five fab recipes that will nourish and energise participants – and you. Continue reading
This is a recipe we come back to again and again: a hearty, wholesome one-pot mess of colourful vegetables, warm spices, and creamy chickpeas. This vegan dinner staple is great straight out of the pan yet, like all such recipes improves over a few days.
But sometimes we want to shake it up a bit. Add new spices; amp others. Make it less stewy and more pie-y. You get me? Read on to see what easy tweaks you can make to my original chickpea and vegetable tagine recipe, found here. Continue reading