I love curry. I've had more curries than you've had hot cat food dinners, which is at least 12. And on a recent trip to Malaysia I had the honour of attending the excellent Lazat cookery school for three days to learn how to cook amazing curries of all flavours and colours.
These clean eating desserts all take minimal time to throw together. They don't contain hundreds of ingredients, and they do have a nutritious value. They should satisfy a sweet urge without you hitting the local dessert bar for a double chocolate chip mega waffle with ice cream, peanut butter cups, syrup, and a side order of pancakes!
The idea behind these meals is to minimise prep time; have all your pots and pans ready to go; the kettle boiled; and to cook the food in intense spices and herbs so that you can inject flavour into your meal fast. There are, however, hidden pitfalls for the amateur cook.
These peanut butter Raweos are, in my humble opinion, a squillion times better than their unhealthy counterparts. They only have SIX ingredients (that's 17 less than the PBOs' 23) and there's nothing genetically modified about them (if you check the back of a PBO packet you'll see that a number of their ingredients are GM - scary).
Food in fiction is nothing new. Many of us grew up, after all, fantasising about midnight feasts at a fictional boarding school or picnics on island adventures thanks to Enid Blyton.
This natural chocolate protein shake is my new favourite drink with, or instead of breakfast when I'm in a rush. Packed with natural protein with the rice protein powder and Greek yoghurt, this will keep you and your family, full until lunchtime.
Here's a no-bake chocolate biscuit fridge cake packed with loads of different dried fruit, nuts and biscuits and topped with a layer of chocolate. This is a real treat! Keeps for up to five days in an air tight tin.
One local speciality I remember vividly though are ćevapčići, small skinless sausages or patties, spicy with garlic and black pepper, which I found completely addictive. So recently I asked my old colleague Zoran Kusovac how to make them.
Baked to perfection without added fats or having to fry! Cauliflower has an excellent source of anti-inflammatory properties and full of vitamin C. With the added high fiber and beta-carotene from the sweet potato, these patties are a delightful combination.
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.