I love an oven baked quiche as much as the next person but sometimes I have neither the time nor the inclination for making pastry. This recipe is a nifty way to get that quiche flavour; the carby hit usually provided by the pastry, instead offered by the egg soaked bread.
My version didn't come out exactly the same as theirs (any departures from tradition are mine) but the family still ate it enthusiastically two days running as I tinkered with proportions and cooking times. It's my favourite new way of cooking cauli, a much under-rated vegetable these days.
I'm a total quinoa addict, so it seemed only natural to sub it in and leave the arborio on the bench (well, on the supermarket shelf to be exact). Quinoa is everything arborio isn't - it's low GI, low in starch, low carb, high protein, high fibre, you get the picture.
If you don't have a friend like Karon or can't be bothered with the whole pickling process I have given a quicker alternative below. We served it with potato and kohlrabi rosti (recipe also below), which have an earthy flavour that provides a perfect balance to the duck and cherries.
This is a low refined sugar bar packed full of oats, a little like a flapjack, with a totally tropical taste. A great way to start the day without lots of unnecessary added refined sugar. These freeze well too, so make a batch, store away in your freezer and defrost one overnight ready for breakfast at home or on the go.
Risotto is hearty, full of flavour and, depending on your ingredients and how you make it, it's a really healthy dish. And while it does take a little time to make, it's not a complicated or difficult recipe.
Traditionally they're oval-shaped but as few of us have special friand tins, small bun tins work perfectly well. The cakes are very quick and easy to make and although they're best eaten on the day they're made, they freeze well.
These are so easy to make and require only six ingredients. As if that wasn't enough, they have heaps of healthy benefits too! Hazelnuts contain heaps of protein and good fats, and cacao is packed with antioxidants, so they're pretty good for you, even if they don't look it!
As soon as I hear the crackle of the curry leaves in the pan, this recipe takes me straight back to the sunny beaches of Kerala. It celebrates all of the incredible fresh ingredients on offer on the Indian coast - fresh fish, coconut, curry leaves and ginger...
I'll let you in on a little secret - you can knock up a huge batch of granola that will last you all week in less than half an hour. And it's super-easy. And you'll look like a regular Bree Van der Camp to all your friends and family. Winning.
I swore blind I wouldn't buy a spiraliser. Who needs one, I sniffed to Him Outdoors, when we've got perfectly good knives/vegetable peelers/a mandolin. It'll just gather dust at the back of a shelf, I said. Knowing my weakness for kitchen gadgets, he merely raised an eyebrow. And sure enough, I cracked.
All the flavours of traditional sushi but in a salad with beautifully contrasting colours.
Enjoy in a bowl served with some fresh berries, fruit, nut butter, or go commando. It's good enough to do that. Serve with almond milk, coconut milk, or if you are like me (which some people in my house have decided to point out is a little weird...) serve with cold water!!
Proper pho (noodle soup) incorporates all the delicious flavours of Vietnamese cuisine: sweet, sour, spicy, bitter and salty. The beauty of this broth is that all of the accompaniments are mixed in once the dish has been served, keeping the flavours fresh and the vegetables crunchy.
So what defines a bad food? When it's loaded with sugar, fat, salt, artificial ingredients, processed with chemicals and/or contains zero nutrition we can safely agree that it's unhealthy.
Pink, pink, pink. What do we think of pink? I remember loving my one posh pink dress as a child. It had a fairytale hill scene appliqued on the front in pink gingham. But the pink dress was for best. Pink was special.