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Showing posts from 2022

Smookey Tortellini Bake

 Smookey Tortellini Bake *Ingredients: -375g Spinach & Ricotta Tortellini - 1 onion finely sliced - 1 red pepper finely sliced - 1 yellow pepper finely sliced - Oil for frying - 2 tsp smoked paprika - 1 tsp sugar - 75g fresh spinach roughly chopped - 500g passata - 500ml vegetable stock - Salt and pepper - 1-2 handfuls of grated cheddar cheese     *Method:   Heat the oven to 200C Heat a drizzle of oil in a large non-stick frying pan. Add the onion and peppers and fry on a medium heat for 5 minutes. Stir in the paprika and sugar and fry for another minute. Stir in the stock, tortellini, spinach and passata and season with salt and pepper. Bring to the boil and simmer for 5 minutes on a medium heat. Pour the mixture into a baking dish and sprinkle with cheddar cheese. Place in the oven for 25 -30 minutes or until the cheese is golden brown and the pasta is tender.


 VEGAN & GLUTEN-FREE ALMOND & COFFEE   *INGREDIENTS : < FOR THE BASE: 80g almond flour 40g brown rice flour 2 Tbsp maple syrup 2 Tbsp EVOO ( Extra Virgin Olive Oil ) 2 tsp flax meal 1/2 tsp pure vanilla extract 1/4 tsp baking powder 1/4 tsp salt⠀ < INGREDIENTS FOR THE COFFEE CREAM: 1 cup cashews, soaked for 6h 1/4 cup + 2 Tbsp almond milk, homemade 3-4 soft Medjool dates, pitted and chopped 1 Tbsp espresso 1 tsp maca powder 1/2 tsp vanilla extract 1/4 tsp salt 3 Tbsp cup raw cacao butter, melted⠀ < INGREDIENTS TO DECORATE: Fresh raspberries Dark chocolate Sea salt flakes⠀ *INSTRUCTIONS: 1.To make the base, mix all the ingredients using your hands and knead until you form a dough. 2.Cover and chill in the refrigerator for 30 min. 3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm. 4.Place them over the tart pans and press carefully. Trim the edges as needed. 5.Dock

Pasta with Tomatoes

Pasta with Tomatoes, Olives & Spinach *Ingredients:   1/2 lb. pasta 1/4 cup olive oil 1 small onion finely chopped 4 to 5 cloves garlic minced 1 pint cherry tomatoes sliced lengthwise 1 tsp kosher salt 1/2 tsp pepper 1 tsp dried oregano 1 tsp dried basil 1 cup dry white wine 1/3 cup pitted kalamata olives roughly chopped (some whole) 1/2 cup marinated sun-dried tomatoes, chopped or thinly sliced 2 cups (packed) baby spinach 2 tbsp capers (optional) Juice of 1/2 lemon 2 tbsp (packed) fresh parsley chopped *Method: Cook pasta in salted water to al dente. Meanwhile in a large pan, add oil and onion, cook around 8 to 10 min until softened. Add garlic, cook 1 min. Add tomatoes and seasonings, stir, cook 5 min. Add wine, stir, let reduce by half (gently bubbling away). Add olives, sun-dried tomatoes and spinach. Stir and cook until spinach is just wilted, around 2 min.   Add cooked pasta, lemon juice, capers, stir. Serve and top with parsley. Drizzle with bit of olive oil and more lemon

Easy Apple Strudel

 Easy Apple Strudel *Ingredients:   1 Granny Smith apple – peeled, cored and coarsely shredded 3 Granny Smith apples – peeled, cored and sliced 1 cup brown sugar 1 cup golden raisins 1 sheet frozen puff pastry, thawed 1 egg ¼ cup milk *Directions: • Step 1   Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. • Step 2 Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry. • Step 3 Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Mini Cheese⁣ ⁣

 Mini Cheese⁣ ⁣ *Ingredients:⁣ 1 ¾ cups of water⁣ ¾ cups of sugar 6 Eggs⁣ 10 tablespoons of milk powder 1 teaspoon of Vanilla⁣ 1 teaspoon of melted butter⁣ ⁣ For the Caramel:⁣ 1 ½ cup of sugar⁣ ½ cup of water⁣ *Preparation:⁣   -Prepare a Caramel with Sugar and Water in a mold with a lid.⁣ -The other ingredients are placed in the blender, except for the Eggs, they are beaten, and they begin to be added one by one.⁣ -Place the mixture in the caramelized mold in a Bain Marie oven at 350 °F, until a toothpick inserted comes out clean.   ⁣-Let cool and flip onto a plate. See less See less.

Oven Roasted Chicken Recipe

 Oven Roasted Chicken Recipe *Ingredients: 1 whole chicken 1/2 onion (optional) 3 garlic cloves 50 grams of butter 1/2 glass of white wine 1/2 glass of chicken broth 1 lemon 1 tablespoon herbs de Provence 1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt *Method: The first thing is to preheat the oven to 180ºC two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion. 3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well.Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor. 4 On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast. 5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place

Favorite Comforting Beef Stew

 Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon

Millionaire Shortbread Protein Cheesecake

 Millionaire Shortbread Protein Cheesecake *Ingredients:   -Crust: * 2 x Nice Biscuits (Arnotts) * 15g Light Butter -Caramel: * 15ml Sugar Free Maple Syrup * 14g Biscoff * 10g Coconut Oil -Cheesecake: * 25g Low Fat Cream Cheese * 40g Low Fat Greek Yoghurt * 20g  Vanilla Whey * 3/4Tsp Gelatin (dissolved in 1Tbsp boiling water) * 2Tsp Sweetener of Choice *Topping: * 20g  Milk Chocolate Spread *Method:   1. First crush your biscuits in a blender. 2. Melt the butter and add it to the biscuits crumbs. 3. Put the biscuit crumbs into your single serve tin, and pat the crumbs down to form the base of your cheesecake. 4. Put in freezer and allow to set. 5. While setting, put caramel ingredients in a small bowl, microwave for 30 seconds and stir to combine. Pour on top, spread and place back in freezer. 6. While in the freezer, add all cheesecake ingredients in a small bowl and stir with a fork to combine, then add the dissolved gelatin and stir to combine before adding on top of caramel base. P

Ground Beef Lasagna

 Ground Beef Lasagna *Ingredients: -1 and 1/2 cups of mashed potatoes -200 g of milk cream -Salt, pepper and ground nutmeg to taste -1 package of dough for precooked lasagna (500 g) -1 cup of grated mozzarella cheese -4 tablespoons grated Parmesan cheese *For the sauce: -3 tablespoons olive oil -500 g ground beef -1 diced onion -2 minced garlic cloves -1/2 cup tomato extract -4 ripe tomatoes without skin and seeds in cubes -1 cup of water -Salt and pepper to taste -1 bay leaf -Fresh basil, chopped to taste *Preparation: 1- In a large pot, heat the oil over medium heat, and fry the meat for 5 minutes. 2- Add the onion and garlic, and fry until golden. Add the extract and fry for 2 minutes. Add tomato, water, salt and pepper. 3- Cook for 10 minutes, stirring occasionally. Take off the heat and mix the basil. Mix the purée with the milk cream, salt, pepper and nutmeg. Spread a layer of sauce in a medium ovenproof dish and intersperse layers of dough, sauce, mozzarella cheese and purée, en


 PINK VELVET CAKE *ingredients:   Pink cake 4 large egg whites 1 ⅓ cup granulated sugar divided 4 ounces unsalted butter room temperature ½ cup oil 1 teaspoon pure vanilla extract ½ teaspoon pure almond extract 10 – 12 drops of liquid red food color 2 cup all-purpose flour 2 teaspoon baking powder ½ teaspoon salt ⅔ cup milk room temperature *Frosting: 16 ounces unsalted butter 2 cup powdered sugar ½ cup heavy whipping cream 2 teaspoon pure vanilla extract A big pinch of salt A few drop of red food color optional   *Instructions: Make the cake Preheat the oven to 350°F. Grease and line the bottom of two 8” cake pans with parchment paper, grease the top of the parchment paper and the side of the cake pans. Sprinkle flour on the side of the cake pan and tap out the excess. Set aside.   In the bowl of a stand mixer, add the egg white and half of the sugar. Beat on medium speed until the meringue is formed. It should be shiny white with stiff peaks. Transfer the meringue into a different bo

Banana Split Oatmeal Bowls

 Banana Split Oatmeal Bowls *Ingredients:   -Oatmeal: 2 cups old fashioned rolled oats 2 Tbsp chia seeds 2 1/4 cups unsweetened milk of choice 1/4 cup pure maple syrup, or raw honey 2 tsps vanilla extract 1/4 cup unsweetened Greek yogurt *To Assemble: 4 small bananas 1/3 cup Greek yogurt 1 cup chopped strawberries 1 cup fresh berries of choice 2 Tbsps chopped walnuts 2 Tbsps dark chocolate, melted This is a great recipe  if you’ve got a bigger group who you want to feed {& impress} on a Saturday or Sunday morning – just double it up! Banana Split Oatmeal Bowls are very interchangeable as far as the toppings go, so grant yourself full creative and personal freedom to make something your family will LOVE! “Soaked” oats save a lot of time in the morning, but they’re also much easier to digest than unsoaked oats. As the oats soak overnight, their digestibility greatly improves, here’s how:   Overnight as they soak, the starches break down which improves digestibility and the natural ph

No-bake chia cake with strawberry jelly

 No-bake chia cake with strawberry jelly *For the crust: 1 cup rolled oats 1/2 cup almonds 3 medjool dates, pitted pinch of sea salt 2 tbsp coconut oil 1 tbsp cold water, if needed *For the chia layer: 3/4 cup coconut milk 3 tbsp chia seeds 3 tbsp maple syrup 1 tsp vanilla extract 1 tsp agar agar 1/2 cup plain coconut yogurt For the strawberry jelly: 300g strawberries 2 tbsp maple syrup 1 tbsp lemon juice 1 tsp agar agar *Method:   Add oats and almonds to a food processor, pulse blend until broken into very small pieces. Add dates and salt and blend again until crumble consistency. While blending, add 2 tbsp of coconut oil. If the dough sticks together when pressed between your fingers then it’s done, otherwise incorporate a tablespoon of cold water. Press the dough into a lined spring form (20cm or similar) and refrigerate. Add coconut milk, maple syrup, vanilla, agar agar and chia seeds to a saucepan. Bring to a boil, whisking frequently. Cook for about 1 minute, then remove from hea

Southern Red Velvet Cake

 Southern Red Velvet Cake *ingredients:   Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish Cream Cheese Frosting:   1 pound cream cheese, softened 4 cups sifted confectioners’ sugar 2 sticks unsalted butter (1 cup), softened 1 teaspoon vanilla extract *Directions: • Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans. • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. • Using a standing mixer, mix the dry ingredients into the wet ingredients until just co

Chicken Salad

 Grilled BBQ Blue Cheese Chicken Salad *the Recipe: for the chicken 1 pound chicken breasts, sliced into thin filets olive oil 1/2 lemon 1/2 tsp each garlic powder and salt several grind freshly ground black pepper for homemade BBQ sauce visit the blog for the vegetables 12 asparagus spears, bottoms trimmed 1 fresh cob of corn, husked and silk removed 1 garlic scape (optional), seed head removed 1 tbsp freshly squeezed lemon or lime juice -for the salad: 3 cups mixed greens, rinsed, dried, and roughly chopped 1/2 cup chopped or shredded red cabbage, for color and crunch (optional) 1/2 cup chopped red bell pepper -your favorite blue cheese dressing marinate the chicken: Add the chicken to a large zipper bag. Pour in just enough oil to cover, along with the juice of a half a lemon and the seasonings. Secure the bag, then kneed to coat the pieces. Refrigerate for at least one hour, preferably several. For the BBQ sauce and grill chicken and vegetables details visit the blog. assemble the

Mutton stew with turnips

 Mutton stew with turnips Ready to warm up this winter? Make way for stews! *INGREDIENTS:    1 kg dish of mutton rib 800 g turnips 2 onions 1 clove of garlic 1 bunch garnished 20 g lard 10 g butter 2 tbsp. tablespoon flour salt, pepper *PREPARATION: Preparation 30 min Cooking 1 h 40 min 1. Ask the butcher for a dish of ribs that has been degreased and cut into pieces. Peel the onions and the garlic clove then roughly cut them into pieces. Book. Prepare a bouquet garni.       Brown the pieces of mutton with the lard in a casserole or sauté pan over very high heat. Caramelize each side of the meat then sprinkle with flour and leave to brown for a few minutes while stirring. Then add the onions, garlic and the bouquet garni. Then wet the meat with water until it is covered, salt and pepper and let the mutton stew simmer, covered, over low heat for 45 minutes. 3. During this time, peel the turnips with a paring knife twice to remove the fibers and then cut them into quarters. In a pan with

yogurt pancakes

 yogurt pancakes with bananas, strawberries, cacao *Ingredients:    1 cup all purpose or oat flour 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 scoop unflavored collagen, optional 1/2 cup almond milk 1/2 cup yogurt 1 egg 2 tbsp lemon juice 2 tsp maple syrup 1/2 tsp vanilla *Directions: 1. In a large mixing bowl, mix together oat flour, baking powder, baking soda, sea salt and optional collagen.   2. Whisk in almond milk, yogurt, egg, lemon juice, maple syrup and vanilla until smooth. Don’t overmix! 3. Preheat coconut oil in pan to medium heat. Scoop 2 tbsp batter to pan and cook until bubbles on surface form, then flip and cook until golden. Repeat with remaining batter.

Slimming cauliflower salad

 Slimming cauliflower salad  Cauliflower is one of the lowest-calorie vegetables and its high fiber content provides us with well-being for the body. It’s time to take advantage ! *INGREDIENTS: 4 PERS. 1 cauliflower 1 shallot 1 red onion 100 ml of heavy cream reduced to 5% fat 1 C. mustard 1 C. tablespoon of apple cider vinegar basil salt, pepper *PREPARATION: 15 min Cooking 10 minutes 1.Cut the leaves around the base of the cauliflower. Then tap your cauliflower on the cutting board so that the parts come off easily. Then collect the bouquets of cauliflower and remove the foot. Run the bouquets under cold water then pour them into a pot of salted boiling water. Leave to cool for 10 minutes. Then let the cauliflower bouquets cool. 2.Meanwhile, peel the shallot and finely chop it. Peel and roughly chop the red onion. Put them in a salad bowl then add the cooled bouquets. Then mix the salad. 3.In a bowl, prepare the seasoning: mix the mustard with the crème fraîche and vinegar. Salt and

Mushroom Stroganoff with fluffy mashed potato

 Mushroom Stroganoff with fluffy mashed potato *Ingredients⁣:   – 1 red onion, finely diced⁣ – 2 cloves garlic, minced OR 2tsp garlic granules ⁣ – 300g mushrooms, sliced – 1tsp dried parsley/2tbsp fresh chopped parsley ⁣ – 1tsp smoked paprika⁣ – 120ml vegetable stock⁣ – 1/4 tsp yeast extract (marmite) OR 1tsp soy sauce⁣ – 4tbsp no added sugar plain dairy free yoghurt⁣ – cracked black pepper, to taste⁣ ⁣ *Method:⁣ 1. Sauté the onion in a pan using a little water on a medium/high heat setting until soft and see through.⁣ ⁣ 2. Add in the mushrooms & garlic (add more water if needed) and cook for 6 mins until the mushrooms are almost soft. ⁣ ⁣ 3. Add in the parsley, & smoked paprika cook for another 1 min until fragrant.⁣ ⁣ 4. Pour in the vegetable stock and let it simmer on a low heat setting for about 5mins or until it thickens. ⁣   ⁣ 5. Take the pan off the heat then stir in the yoghurt until creamy, season with pepper and garnish with chopped parsley. ⁣ ⁣ 6. Serve with mashed p


 Roasted Broccoli & Quinoa Salad *Recipe: 3/4 cup uncooked quinoa Juice of 1/2 lemon 4 cups small broccoli florets 1.5 tbsp avocado oil, 1/4 tsp kosher salt for roasting broccoli 1 15 oz. can chickpeas, rinsed 1 tsp avocado oil, 1/4 tsp each kosher salt, pepper, garlic powder, paprika for cooking chickpeas 1/8 to 1/4 small red onion, thinly sliced 1 avocado, diced 1 pint cherry tomatoes, halved Creamy Herb Vinaigrette (whisk together thoroughly; makes extra than needed for this recipe): 2 tbsp olive oil 2 tbsp vegan mayo 2 tbsp stone ground mustard 2 tbsp agave nectar 4 tbsp apple cider vinegar Juice of 1 lemon 1/2 tsp each kosher salt, pepper, garlic powder 2 tbsp each finely chopped fresh dill and parsley *Method: Preheat oven to 375 degrees F (convect/fan). Cook quinoa according to package directions, and when it’s done, let it cool in a mixing bowl or on serving platter, then mix juice of 1/2 lemon into it. Meanwhile, cut brocc florets into similar small size and arrange on bak

Meatballs In Red Dauce

 Meatballs In Red Dauce *Ingredients: -500 g ground beef -1 raw egg -2 tbsp olive oil -1 piece of bread (approx 40 g) -100 ml of warm milk -1 clove garlic -1 medium onion -1 green pepper -200 ml of tomato sauce -3 boiled eggs -Salt, Oregano, Cumin and Pepper to taste -1 tsp sugar -250 ml of meat or vegetable broth (I dissolve 1 cube in 250 ml of water) -1 cup of flour -Sunflower oil for frying *Preparation: -500 g ground beef -1 raw egg -2 tbsp olive oil -1 piece of bread (approx 40 g) -100 ml of warm milk -1 clove garlic -1 medium onion -1 green pepper -200 ml of tomato sauce -3 boiled eggs -Salt, Oregano, Cumin and Pepper to taste -1 tsp sugar -250 ml of meat or vegetable broth (I dissolve 1 cube in 250 ml of water) -1 cup of flour -Sunflower oil for frying *Preparation 2: In a cup with warm milk, crumble 1 piece of bread and with 1 tablespoon we wet all the bread until it becomes a paste. In a bowl, prepare the meat mixture for the meatballs. We mix the meat, the egg, the bread soak

Fluffy and fruity strawberry bun cake

 Fluffy and fruity strawberry bun cake *the recipe:   200 ml warm water 75ml dairy free milk 450g strong white bread flour 1 tbsp cinnamon 25g sugar pinch of sea salt 50g olive oil 2 cups strawberries, chopped into small pieces 2 tbsp chia seeds *preparation: 1/2 cup icing sugar ½ tsp vanilla 2 tbsp dairy free mylk Make strawberry chia jam by adding 1 cup of strawberries and chia seeds to a small pan with 4 tbsp water. Simmer until thick and jammy. Allow to cool and set aside in a jar. Prepare cake by dissolving yeast in warm water then beat in the milk.

Creamy Mushroom Orzo

 Creamy Mushroom Orzo with Griddled Chicken *Ingredients:   20g dried porcini mushrooms 1 onion, finely chopped 200g chestnut mushrooms, sliced 2 garlic cloves, crushed 200ml chicken or veg stock 200ml reserved mushroom stock 200ml whole milk 260g orzo 40g Parmesan, grated 2 chicken breasts Parsely *How to preparation : 1. First, cover the dried porcini mushrooms in boiling water and allow to sit for 5 minutes. Then, drain the mushrooms (save the water) and roughly chop. 2. Heat oil and a knob of butter into a deep pan. Add the chopped onion and mushrooms with a pinch of salt and pepper) and cook until soft and the onions translucent. Then, add in the chopped porcini mushrooms and garlic, cook for a further 2 minutes.   3. Next, add in the orzo, chicken stock, reserved mushroom stock and milk and bring to a boil. Cook uncovered, stirring often, until the orzo is al dente and most of the liquid is absorbed. 4. In the meantime, cook the chicken. Coat in oil and a good pinch of salt and p

Moist Chocolate Cake

 Moist Chocolate Cake *Ingredients:   1 3/4 cups all purpose flour 2 cups granulated white sugar 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking soda 3/4 teaspoon salt 2 large eggs 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened 1/2 cup butter melted 1 tbsp vanilla extract 1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water *Instructions: • Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside. • In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny. • Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre c