Greek-Style Sea Bass is subtly seasoned and pan-fried sea bass, topped with a warm chopped preserved lemon, olive, peppers and eggplant salsa. So easy to make, but perfect for a special dinner. Serve with new potatoes, rice, or even just some steamed broccoli.
Summertime and the cooking is easy. Um, okay it’s nearly autumn and right now in Edinburgh it’s pouring outside. But cooking should still be easy. And deliciously vibrant. After all we still have loads of fabulous, colourful vegetables to choose from – or pick, if we are lucky. Although I love things like butternut squash, it’s the end of summer vegetables that inspire me most. Continue reading
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Cherry Bakewell Galette is soft, almondy and bursting with fresh, juicy fruit. Oh, and it is lower in carbohydrates than the original bakewell tart, but just as delicious.
Cherries are without doubt my favourite fruit. Of course I adore these crisp and juicy crimson fruits as they are: A whole punnet can disappear before I’ve even unpacked the groceries. But sometimes it’s fun to pop them in desserts and salads. So, for this month of August, when Scottish cherries are plentiful, I’m doing both. Continue reading
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Seaweed and Shiitake Marinara Sauce is a simple tomato sauce, bursting with cherry tomatoes and enhanced with nutritious dried seaweed and fresh shiitake mushrooms. It goes superbly well with gnocchi, pasta and even roasted cauliflower. Vegan and low-carb.
heirloom tomatoes – you may use these instead of canned tomatoes in this recipe.
Tomatoes are going strong here in the UK, so let’s talk about tomato sauce.
Tomatoes are one of those fruit-vegetables that are welcome in most any category of recipe – sauce, pasta, gratin, tian, bake, bread, juice, pie, tart (and here’s another one from me), soup, sandwich, salad. Even dessert. And they are a proper cross cultural food; the base of many a sauce – from Italy to India. But we associate them most strongly, perhaps, with sauce. And Italy.
I am here to subvert this slightly. As you would expect. Continue reading
Super-light and gently sweet, these scrumptious low-carb peanut butter cupcakes are so easy to make. Smear with the creamy peanut butter buttercream for an absolutely irresistible treat.
I’ve been baking these low-carb Peanut Butter Cupcakes for anyone and everyone these days. We’ve eaten some, frozen some and of course shared some. I just love knowing that a sweet, low-carb treat is just a freezer door’s-reach away. Don’t you?
These have everything I want in a cupcake: they are easy to make, have a balanced flavour, are tender of crumb. And they just happen to be the perfect vehicle for a swirl of delicious peanut butter buttercream frosting. Continue reading
This creamy shrimp skillet is packed with nutrient-rich chard and tomatoes – and loads of extra flavor from tangy crème fraîche and savory pecorino cheese. Do yourself a favor and whip up this satisfying one-pan recipe for dinner tonight.
Don’t you just love a one-pan dinner? Even if time isn’t an issue, washing up a single skillet or pan is pretty appealing. And this dinner recipe is not only one-pan it is quick, too. Twenty minutes kind of quick. Are you in? Continue reading
These Low-Carb Bread Rolls are indeed life-changing. Ever since I discovered the original recipe I’ve been making batches of them every week. Light and grain-free, these bread rolls are very easy to make and absolutely delicious. Use either sunflower flour (easy to make in a blender) or almond flour to make these soft, pillowy rolls. No yeast required. Continue reading
This post has been sponsored by Elsinore. All thoughts and opinions – as always – are my own. Read my Disclosure policy here.
Why not make these caviar and crab-topped celeriac rösti waffles for an easy, luxurious, restaurant-style supper – but in your own home? And use black lumpfish caviar, as well as tinned or frozen crab meat, for a very affordable and delicious treat! Child-friendly options included in the recipe card, so they don’t need to miss out.
As most of you know, I don’t have a huge sweet tooth. Sure, I do eat sweet things occasionally, but they aren’t really my thing. So it might surprise you that I own a waffle maker. And that it gets used fairly frequently.
What, other than waffles does one make in a waffle maker? Well, rösti waffles. I’ve got a sweet potato rösti waffle already here, as well as kimchi rice waffles. And now that I have, for the sake of my joints and gut, adopted a lower carbohydrate diet, I thought it high time I made celeriac ones. And I’m soooo glad that I did. Andrew loved them too. And he can eat what the heck he likes. 🙂 Continue reading
Broccoli, Leek and Feta Clafoutis is a soft, rich and deeply savory crustless pie, studded with griddled Tenderstem broccoli, leeks and dill. A filling dinner for four, or just-right side dish for six. Leftovers are good too, so don’t think of down-sizing. 🙂
Keeping going with my dive into my favourite cookbooks, this recipe is a riff on one from Diana Henry‘s latest cookbook, From the Oven to the Table. Written in her trademark warm, accessible voice, it is easy to pass an afternoon day-dreaming in its pages. Continue reading
Lentil Kibbeh Pie is a vegan riff on Yotam Ottolenghi’s delicious Open Kibbeh from his cookbook, Jerusalem. This layered, savory open pie is easy to make by baking layers of bulgar wheat, seasoned lentils, mushrooms and sumac-spiked tahini sauce. Full of herbs and warm spices, too. It is a perfect for dinner, to snack on, and even taking on picnics. Continue reading
Chocolate Peanut Butter Cookies are a cross between a chocolate brownie and a peanut butter cookie. Soft, sweet, and very chocolatey, these are quick to make and sugar-free. Perfect for a low-carb or ketogenic lifestyle, but adaptable for sugar-inclusive diets.
Before I get to the recipe I lay out what are the best sugar substitutes to use in baking, and my opinion on their taste and uses. If you fancy just heading straight to the recipe do scroll on down. Or hit the Jump To Recipe button at the top. And be assured that you DON’T need to use these sugars to make this recipe. I’ve sorted it for both sugar and no-carb sweeteners. Let me know in the comments which way you will be making these delicious, brownie-like cookies!