Hello! Apologies for the absense of recipes the last couple of weeks, there is lots of mouthwatering things to come! Soup season is still going strong, and today's recipe is from Dishing Up The Dirt. Roasted Cauliflower & Kale Soup, seasonal and full of flavour. As always I'd dollop a generous handful on pecorino to finish it off. It goes wonderfully with both cauliflower and kale. Here's the recipe. Bon appetit!
The temperatues are dropping, the leafs are falling and it's officially soup season! I am a huge fan of asian flavours, and Thai soup is right up my street. It's fine to use a good quality ready made paste, but always adds extra fishsauce, soy sauce, lime leafs and fresh ginger. Lime leafs really gives it that authentic taste of thai, so don't skip it. Get a big bunch as well, they stay fresh forever in the freezer. This recipe is from Olive Magazine. I often add some shredded chicken as well, finished with a big handful of coriander and some freshly squeezed lime juice. Bon Appetit!
Kombucha! You've probably heard of it, but might not have tasted it yet. The first time we came across this magic little potion was in L.A......I mean where else! It's an ancient drink from China, and it's packed with multiple health benefits. It's sharp and vinegary in flavour, and takes a little getting used to but once you do you're hooked. There are various places that have started stocking it now so you can probably grab a bottle from your local market/shop, or better yet make your own! I've made a few batches so far, and my brother has an ongoing brew going. He suffers from arthritis, and has really noticed an improvement in aches since he's started brewing Kombucha (he has also started on a new form of medication, so says he's not sure if that's what making the difference. Maybe a combination of both. There's a lot of sceptic around the bouche, but I personally believe in the health benefits of this little concoction, and if nothing else it's still damn tasty! To brew you own you'll need a few things to get you started, first and foremost - The SCOBY (symbiotic culture of bacteria and yeast), a slimly little sucker but that is what makes the magic happen! I got mine from Happy Kombucha. You can get lot's more information on all the ins and outs of Kombucha brewing from the world wide web. This recipe is from one of my favourite food blogs - Nourish Atelier. Enjoy the brew!
We're having a few friends around for dinner, one of which doesn't eat any form of pasta, rice or potatoes, so tonight we're having courgetti instead of noodles. I'm also gonna swap out the tofu for some chicken (As always choose high welfare, and organic if you can) The recipe is from Nourish Atelier Enjoy!
Another Butternut squash recipe....absolutely! Honest and hearty ingredients, perfect for a grey day like today. You can easily replace the kale with spinach, and I like to add some more cheese to it as well, a mix of ricotta, feta and pecorino mixed with an egg to make a spreadable paste. If it's too thick, just add a bit of milk till it has a nice consistency. Season with salt and pepper to taste. Another little trick is to take the lasagne out, and let it rest for 10-15 minutes before served. It's brings out the flavours, and you don't end up burning your mouth to shreds. Enjoy! The recipe is from Nourish Atelier
A plate of hummus for dinner on it's own might seem odd to some, but believe me IT IS delicious! The first time I had hummus like this was at Hummus Bros in Soho. I had it with a slow cooked lamb stew, and just the thought of it makes my mouth water as I'm typing away this very moment. So I would highly recommend trying it out with a hearty lamb stew, cooked with cinnamon and star anise, garnished with a generous handful of coriander and some roasted sesame seeds but any other type of stew or just lots of fresh vegetables will be great as well. The hummus recipe is from Nourish Atelier. Bon appetite!
Butternut Squash and Pomegranates are always a great combination, both visually and tastewise. They're both loaded with antioxidants, and falls in the superfood category. This salad is nice and light, and you can either have it on it's own or serve with some delicious roast chicken. A bit of goats cheese will also do just fine here. And if you're short of pistachios, chopped or flaked almonds works just as well. The recipe is from Sprouted Kitchen. Enjoy!
If you're in a bit of rush, omelette is always a good shout. Bish bash bosh, you're ready to go! This recipe is from Anna Jones behind the cook books A modern Way To Eat & A Modern Way To Cook. Don't be shy of adding your own touch to it, or have a look at her 10 Favourite fillings here. I like to add some smoked or flaked Salmon, and Pecorino cheese to top it off. Always use organic free range eggs if you can, it taste better and it feels better. Bon appetite!
A little inspiration to set you up for a perfect start to the day. I've actually never been a big fan of muesli or porridge, but that all changed some years ago in San Francisco where we stayed at an Airbnb, and the host made us the tastiest porridge I had ever had. And especially now that Frida Liv has joined the clan, it's more or less what we start our mornings with. I found some great recipes on Design Crush. So go check it out, and do your own take on it.
Fresh baby kale is so much nicer in salads compared to regular kale. Last time we were in L.A, we saw it everywhere! I personally haven't seen many places stock it yet, but I'm sure it won't be long till you can get it at your local grocer. So good luck with the hunt, it'll be worth it! And if not, you can replace it with regular kale. I'd give it a quick blanch, just to soften and bring the lovely green colour out in it. As for the sprouts, if you're not a fan just use another kind from the cabbage family. The recipe is from Sprouted Kitchen. Enjoy!
These little babies are a regular eat in this house. We love 'em! They're super easy to make, and incredibly moorish. There's not much cooking required either, mostly prepping and chopping veg. You can either go all veggie, or have it with some shredded chicken (the happy kind), fresh fish or prawns. The options are endless! Or if you have any leftover meat from your Sunday Roast, perrrfect! And don't forget the Sriracha Sauce! This recipe is from Feasting At home. Enjoy!
I love all the colours in this super fresh and crunchy salad. Don't be afraid of changing up the veg though if you prefer something else, or even add some more to it. Courgettes would be a perfect addition. Now if you haven't got a fancy spiralizer, fear not! There are other solutions. You can use a peeler, peel it lengthways so you get the ribbon effect (that works well with the carrots & courgettes, not so much for the beets) As for the beets, I'd just go with a good old grater. Today's recipe is from Feasting At Home. Bon appetite!
Easy to make, delicious to eat! Make sure you get some sustainable high quality tuna from your local fishmonger. Another alternative is some nice smoked salmon. I like to add a little ketchup to the dressing as well, just a tablespoon. Give it a try, guarantee you'll love it. And don't be afraid to replace or add more vegs, like sugar snaps, grated carrots, baby corns...etc. I'd recommend to have it with quinoa, it's packed with protein and a long list of healthy benefits. Click here for the recipe. Velbekommen!
Slow cooked, mouthwatering pull apart lamb. Hours and hours of slow roasting, but doesn't take you a great deal of time to prepare. I love middle eastern flavours, and I am a big fan of Ottolenghi. The lamb in this recipe would be perfect to go with the sweet potatoes below, or fresh pickled red cabbage. When you get your lamb, get grass-fed and if possible organic. For the animals welfare, our environment and your own health. It is more costly but quality beats quantity any day, not to mention flavour. So try to eat less meat to be able to get better quality, 2 or 3 times a week. Less meat more veg! Click here for the recipe.
Summer is back.....! This colourful salad ticks all the boxes to go with tonights BBQ'ed Salmon. Tomatoes are in season at the moment, and bursting with flavour. Get a bunch of different ones, small and big, green, yellow and red. This recipe has noodles in, but it will be equally delicious mixed with quinoa if you prefer a healthier version. And to top it off we're adding some Sriracha Sauce, a food cupboard staple in this household. Bon Appetite or velbekommen as we say in Denmark! Click here for recipe.