Monday, 18 November 2013
Sunday, 10 November 2013
When Sainsbury's offered me a jar of their harissa paste as the November "Take One" challenge, I grabbed the opportunity to try it. I've never used harissa before in cooking but that is definitely going to change from now on, what an awesome ingredient!! Harissa is a fiery, aromatic paste used widely in many North African and Middle Eastern cuisines as a condiment, in stews or even mixed with olive oil as a dipping sauce and the exact ingredients vary depending on the country, region or family tradition.
Tuesday, 5 November 2013
I'm a huge fan of Indian food and I particularly adore bhajis. My favourite vegetarian Indian restaurant is Prashad's near Bradford and their bhajis are absolutely wonderful. After I created my almond and butternut squash bites, I wondered if I could create a bhaji spiced version of them and these are the result. Flavoured with cumin, coriander, turmeric, garam masala and red chilli these little flavour packed bites truly are awesome!
Friday, 25 October 2013
Did you know that almonds are one of the world's healthiest foods? For years I avoided them like the plague, that first taste of marzipan was enough to put me off eating almonds forever. When I first started to cook with almond flour I expected everything to come out tasting of commercially made marzipan but no, I was quite taken by surprise!
Wednesday, 23 October 2013
A couple of months ago I was so very excited to discover these Organic Raw Crackers from Golden Apple! Not only are they made from the purest of ingredients, I was over the moon when I realised that some of the flavours are suitable for the SCD... which is exciting news because there are very few products out there..
Tuesday, 22 October 2013
This dip is golden, sweet, smooth and very delicious! I served it with these Golden Apple raw crackers and biscuits but the following day I noticed one of my family spreading the little bit we had left on some gluten free bread and making a salad sandwich with it!
Sunday, 20 October 2013
You can make this soup with pumpkin or butternut squash instead of the coquina squash if you prefer. I actually intended to buy a butternut squash for this soup but they were unusually out of stock so instead I bought the coquina squash which was more expensive but turned out to be sweeter, deeper in colour and much easier to peel!