To celebrate Hotel Chocolat's new vegan Easter range, I wanted to make a cheesecake with flavours that compliment the praline egglets, hazelnut truffles and of course the beautiful quinoa puff easter egg & adorable dark chocolate rabbit.
Nothing beats the smell of homemade bread. It is nutritious, incredibly cheap to make and stays fresh for longer than supermarket bought bread. Making bread at home is fun and it teaches the kids about baking.
This is quite a retro dish but it's so good I think it's due a renaissance. Flaky, juicy fish, combined with spinach and the fresh pop of tomatoes, blanketed in a smoky, cheesy sauce, topped off with a crisp thatch of breadcrumbs. Heavenly. Yes, rather an over-use of adjectives there, but I think they're justified.
Try this recipe. Fish pie doesn't have to mean heavy mashed potato. Light, crisp filo-pastry topped, this tomato-based fish pie, with halibut, sea bass and prawns, is a delicious alternative. This recipe serves 6.
This burrito is utterly delicious and you can taste every single flavour with each bite. All of of ingredients blend beautifully together to create a lovely lunch or dinner option which is fresh, healthy & filling.
With only a few weeks until Spring and a month until Easter, I wanted to make some adorable and Instagram worthy pastel pink easter cookies using some of my favourite ingredients, raspberry, coconut and hazelnut.
A Moroccan-inspired supper dish, this is perfect for those evenings when you want to rustle up something tasty but don't want to spend hours standing over the stove. You can have it on the table in about half an hour.
Step 4- Add in the garlic paste, cumin, chilli powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional) Stir until combined. Add 1 tablespoon of oil if too dry/needed.
Happy Pancake Day! Just in time for the celebration of this classic breakfast treat, these blueberry lemon pancakes are quick and easy to...
It's Shrove Tuesday next week so whether you like stacks of buttermilk pancakes dripping with maple syrup or more delicate thin, lacy crepes with lemon juice and sugar, I've got a few suggestions.
Introducing you to... A Flax Egg. The Flax Egg has been around for quite a few years and often used in gluten free baking. Ordinarily, we find that it is not the most ideal alternative due to the heaviness and sliminess - thankfully, this is just what we want in a pancake!
I had trouble finding some vegan mini eggs. I was originally going to use sugar coated almonds but I couldn't find any vegan ones anywhere, but I am really happy I decided to make my own. They are a lot healthier for you too! Bonus :)
The challenge is that one can end up focused simply on masking the flavour of the kale with sweet things, which rather defeats the object of a smoothie. (They should still be healthy don't you think, otherwise you might as well just have a milkshake and be done with it.)
Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the coconut cream, melted coconut oil, dessiccated coconut, maple syrup and vanilla extract. Allow to blend for 5-8 minutes on high until smooth. There will be some texture due to the coconut
It's a main course in itself and perfect for a cold, damp winter's day. It can be made with meat, often lamb, but this is veg-heavy version: as ever, adapt to your own tastes. I used home-made chicken stock as a base but a good vegetable broth works too.
Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the vanilla extract, orange juice, orange zest, melted coconut oil and maple syrup. Allow to blend on high speed for around 5-8 minutes, until smooth.