Easy Cherry and Cream Cheese Ruffle Hand Pies – make with a simple cherry sauce nestled with (vegan) cream cheese in rosettes of crunchy phyllo pastry. A healthy-ish sweet treat for dessert.
This recipe could not be easier. I urge you to try this with the last of this year’s cherries, or with incoming season’s bursting-sweet plums or juicy apples. It’s a heavenly marriage of crispy phyllo, lemony-vanilla vegan (or not) cream cheese, and your own homemade – and super easy – homemade cherry pie filling.
I didn’t want what is left of summer to slip away without sneaking in this no-recipe recipe for zucchini carpaccio.
The poor old zucchini – we call them courgettes in the UK – doesn’t get a lot of love. They are the also-rans compared to summer’s brightest stars – saline-sweet tomatoes, glossy eggplants, sky-climbing beans, etc. Nearly every summer vegetable would win a favourites contest compared to zucchini.
But where some disparage zucchini’s hardly-there taste and so-so nutrient levels (it really isn’t much to write home about now, is it?), I have grown to love this easy-to-grow vegetable.
Which is technically a fruit, but we won’t go there. Continue reading
If you love matcha green tea, and sweet, cold treats, this is the recipe for you. And with way less fat and sugar than ice cream shop froyo, you can eat this every day. Yep, every day. Treat yourself to real frozen yogurt with the added benefits of protein, calcium and potent antioxidants. And no thickeners, stabilisers and excess sugar.
What’s not to love? Continue reading
Fantastically easy, egg-free omelette tarted up with green olive tapenade and vegetables, including optional green vegetable powder. Delicious warm or cold for breakfast, brunch, lunchbox and dinner. Naturally gluten-free and vegan.
A proper Spanish omelette – or the Italian version, frittata – is one of those staple dishes that everyone should have under their belt. It’s cheap, nourishing, quick, and makes great leftovers.
Spanish omelettes are also ripe for riffing on. They positively welcome leftover, past-their-best vegetables. Soft courgettes? Slice ’em on in. Spare roasted cauliflower? In you go. Bendy asparagus? You know what to do. I personally love adding cooked-down spinach, turmeric and nigella seeds. And here are two of my favourite frittatas (including little muffin-sized ones) that I play with throughout the summer and autumn. Continue reading
Make nutritious, gut-friendly probiotic pancakes with an easy fresh cherry sauce – that can double as a pie filling! – for a delicious weekend family breakfast or dessert.
One of the happiest sights in the past week is the overspilling boxes of fresh British cherries in the local markets and shops. Shiny, edible rubies, it is all I can do not to sample as I shop. But because I am not a child I have instead been silently willing a small avalanche in the produce department.
It would just take a small nudge. Maybe even just a sneeze.
I feel a cold coming on… Continue reading
Thai fruit salad meets British stone fruit and griddled halloumi cheese for a Western take on a wonderfully fresh and tangy salad.
Let me tell you about this Thai fruit salad. First off, it is not traditional in the least. No fish sauce, no tropical fruit, no pounding and no dried shrimp.
Are you relieved about the fish part?
Although this is not a faithful iteration of the classic Som Tum Pon La Mai (pounded sour fruit salad), I’ve ticked the essentials: tangy, salty, savoury, spicy and sweet. In other words, the taste of Thailand on a plate. Continue reading
Old Bay Crab Salsa – grab a bag of cantina-style tortilla chips and dig in!
I love salsa. I love tortilla chips. Those are my ‘guilty pleasures’*.
Until a few years ago I would even be happy with the crappy salsa you can pick up in the savory snack aisle – despite the gloopy texture, and lack of any discernible zing or freshness. I don’t have either very often (all. that. sodium), but I really enjoy both. Continue reading
The prettiest way to eat your vegetables – Baked Ratatouille Tian for easy summer entertaining or family meals.
What is ratatouille?
As you probably well know, ratatouille is a wonderfully flavoursome, slow-cooked dish of eggplant, tomatoes, peppers and zucchini. Usually served as a room temperature side dish, the thick stew is also a fantastic vegan main dish when served over top of rice, or with a torn hunk of French bread. It’s a fantastically healthy and simple way to enjoy the summer’s best produce, and makes the best leftovers. I sometimes adapt it for a shakshuka or a pasta sauce. It’s hugely versatile and easy to adapt once you have the basics sorted.
But, it can look a bit heavy. A tad wintry. Which is kind of the opposite of how you wish to eat in the height of summer.
Enter, Baked Ratatouille Tian. Continue reading
Easy Everyday Chocolate Cake – one-bowl, lower sugar and deeply chocolatey. Just add a fork!
I feel the need to clarify the title of this post: this cake is everyday as opposed to birthday. It is the kind of cake to whip up on a whim because you really rather fancy chocolate cake, rather than bake it for a special occasion. No need for anything but the willingness to wait for it to cool enough to cut. No icing, sprinkles, clouds of whipped cream. Just a fork. Maybe some ice cream. Continue reading
12 summer-kissed, fruity water kefir soda recipes to see you through the hottest days. Easy and adaptable. Fizzy and fun.
Water kefir? What’s that all about? I thought that was only a dairy thing.
If you thought kefir was only a fermented dairy drink – the smarter cousin of yogurt – think again. And go read my post, Water Kefir for the Curious. In that post I detail how and why you will be wanting to ferment your water. Probiotic and gently flavoured, water kefir is the essential drink this summer. Gut issues or not – and it is fab for these – you will want to be cooling down with this wondrously versatile drink. Great for kids and adults, especially if you are trying to avoid commercial sodas. Continue reading