by Lea Hogg
I crave for this soup, even during the hot summers. In the winter I make it almost every week. It is so quick to prepare, economical, no blender, no chopping and you end up with a satiny textured purée – perfection for the month of January. My Scottish mother-in-law was never too fond of cooking but she made this soup when I went to … Read More Quick Scottish Lentil Soup – 2020 is for more plant based food
+ Baking, Cake, Christmas, Gluten Free, Lactose Free, Lifestyle, Uncategorized, Weekend & Holiday Baking
by Lea Hogg
Gluten-free, lactose-free and reduced sugar diets are hot topics these days.
by Lea Hogg
Green lentils keep their texture and have a richer flavour than the orange variety. For this soup I use a hand held blender [pulse setting] to puree the soup lightly and the final result has a mix of whole green and pureed lentils. It is very quick to prepare, no chopping and served with a Gozitan fresh goat’s milk gibna, it makes a very … Read More Green Lentil, Parsley and Lime Soup with Soft Gozitan Gibna
by Lea Hogg
This is the type of salad that you can make for supper and take the rest for an amazingly nutritious and delicious lunch-at-work. It is one of those wholesome salads that are substantial enough for the autumn and winter months. For this salad you will need: 1 cup quinoa, cooked 200g sweetcorn 150g cherry tomatoes, cut up 1 avocado, cut up 150g feta cheese, … Read More Healthy Feta and Quinoa Salad
by Lea Hogg
I am not an advocate for calorie counting however it is a good exercise, at least once in a while, to remind oneself to reduce portions. I could easily eat double the amount of smoked salmon here but the calories of this ‘meal’ are just about enough for a light lunch. I use cottage cheese by Milk available at Quality Foods Marketing … Read More Calorie Counter #1
by Lea Hogg
Serving quinoa with red curry makes it like a totally different dish. This is a mild curry. This dish can never go wrong as long as you use a good curry paste. I prefer to use the large meatier mushrooms, cut into chunks rather than sliced so that they do not completely disintegrate. The dish improves if it is prepared the day before and … Read More Pork and Mushroom Red Coconut Curry with Quinoa
by Lea Hogg
This is one of the quickest dishes you can possibly prepare. For the best result I cut up the beef into very small pieces and cook it well before adding the other ingredients. Broccoli need to be just barely cooked.
by Lea Hogg
To retain a lighter colour, simply cut the aubergine through the middle and scoop out the flesh, keeping it to use for other recipes. Immerse the aubergine halves into boiling water for not more than a minute.
by Lea Hogg
This salad is wholesome and has great texture. Adding some smoked paprika gives a really good flavour when paired with the baked aubergine flesh. What makes this salad particularly different is that the aubergines are baked and peeled, then the flesh is broken down until it is almost a puree and it is added to the quinoa. Quinoa Salad with Aubergine and Fresh Gbejna … Read More Quinoa Salad with aubergine and fresh gbejna [gluten free]
by Lea Hogg
I use light strawberry yogurt to make this easy summer dessert. For many reasons it is nearly impossible to call this a recipe because it is so easy and quick to make with great results that look like you have take a bit more time. Use edible geranium petals to finish off desserts Light Strawberry Yoghurt Desserts You will need: 1 packet no added … Read More Light Strawberry Yogurt Desserts
by Lea Hogg
One of my dislikes is pretentious food that is over-manipulated which often results in little attention being paid to flavor because the focus has been taken up with building towers and painting pretty pictures.
by Lea Hogg
Buttermilk adds an incredible texture to anything that is baked and the cake crumb is lighter. This is a dense and moist cake and a small slice served with Greek yoghurt and slices of citrus also an incredible dessert.
