I prefer this dish served cold. The Middle East left a strong influence on the way I prepare my food and the eggplants need to be roasted or placed on the bbq, then broken up roughly with a fork to make a paste before they are added to the other ingredients. This can be served as a salad, a main or side or great … Read More Roasted Eggplant Salad Dip
These fresh salmon patties are also perfect for the summer. They can be packed up and taken to the beach. I found that with a very few exceptions, everyone likes them, including young kids. You can also shape them into small mini bites or for variety, place the mixture in a quiche dish, bake and cut up into slices, just like the crustless vegetable … Read More Quick Fresh Salmon Patties [gluten free]
This is one of my regular dishes, one of those I make at least once a week and use up all the left over vegetables of the week. You can even add wilted lettuce leaves, chopped up finely – anything goes and it is delicious served hot or stored in the fridge and sliced for take-to-work lunches. And when you are driving home after … Read More Crustless Vegetable Pie [gluten free]
Quick dips are the most convenient way to put a few ingredients together and this one for example can be served with other vegetables or a salad or spread on toast and can make a great main meal or a snack. For the quick Avocado and tuna dip you will need: 1 large can Blue Angel tuna fish 1 avocado 2 tablespoons light mayonnaise … Read More Quick Avocado and Tuna Dip
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
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.
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]
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.
Overnight oats make the most brilliant breakfast and I also like them as a dessert or light lunch. They are also ideal for a light take-to-work packed lunch. The apples in these oats are lightly stewed. Sweetener is optional depending on how sweet you like . A bigger quantity of the apples can be prepared and kept in the fridge for a week and … Read More Cinnamon Apple, Walnut and Blackberry Overnight Oats