The best food is often simple; hearty, nourishing and honest. At the same time its role in our lives is complex; it nurtures, heals and accompanies us in our life journeys, always there to celebrate the joys of life and console us in our trials.
This salad ticks all of the boxes: sweet apples, salty prosciutto and onions and that lovely crunch from the grilled prosciutto. I came up with this salad at the end of last summer, when my usual go-to fruit (figs!) were no longer available, or at least without mortgaging the house.
More and more people seem to be choosing to follow vegetarian or vegan diets these days. I have several close friends who are always on the lookout for plant-based meals to satisfy their family vegetarian converts while complementing the rest of the family’s more protein-based meals. This gluten-free Broccoli-Tabbouleh is simply delicious. Something different as a mid-week side and because the broccoli is pulsed raw, it’s ‘tough’ enough to withstand the acidity of the dressing, so it can easily survive a day in the fridge once it’s dressed.
We first caught sight of our guide on the side of the road, which leads out of the village of the Port de Sauzon. As far as we could tell, he was in the middle of a territorial stoush with one of the other locals and eager to soak up some local drama, we watched…
Bread is such a staple of life and partner in life’s celebrations. Its differing forms are wonderful expressions of the characters and lifestyles of the people that it feeds, all telling a different story. I hope this recipe helps fill a gap in your family’s diet, if like us, for health reasons, you’ve had to abstain from gluten bread.
I was disheartened by the speed that vegan dishes seemed to be inhaled by our family members.. Surely I could create a filling and tasty lentil bolognaise sauce and use it as easily as I would the real meaty version… I’m so pleased to say it was a total success; the baked eggplant moussaka version refined and particularly popular, but the creamy shepherd’s pie of mashed cauliflower and pumpkin also delicious and very filling.
I have always loved pasta. For me it’s the culinary equivalent of a warm, cashmere jumper, woolly pair of socks and a cuddle. Especially when teamed with a glass of red on a chilly evening… the ultimate in comfort food.This gluten-free, paleo version of gnocchi is absolutely amazing and if you keep your hand very light when mixing all of the ingredients, you will find yourself with the most delectable, soft and cushiony gnocchi.
I came up with this recipe during those few magical weeks of summer holidays in Australia, where time stands still and the lazy metronome of cicadas and mosquitos plays its languid soundtrack to days spent at the beach, the sting of sea salt, sand and sun, catching up with family and friends over long, leisurely meals and the comforting reburgeoning of life in suburban backyards and gardens. I decided that coming up with something quick and new for dinner with a glass of cold kombucha or rose in hand was easier than rushing off to buy a whole set of fresh ingredients. My spicy mango fish captures the sweetness and easiness of summer. I hope you love this recipe as much as my family does.
I love anything slow-cooked and I love everything about it; the inner calm that comes from knowing that your dinner is taking care of itself while you plough through your day at work and/or home and ferry kids to their appointments and activities. That sweet, aromatic wave that wraps around you when you finally stumble through your front door.Most magically though, the dish is always beautifully caramelized and the slow-cooked meat just falls off the bone, which has its practical side too; so useful if you are exhausted to your core and don’t have much energy to chew.
Sauerkraut; literally in German ‘sour’ (or ‘pickled’) ‘herb’. It is a food that as a child, I would turn my nose up at as some very smelly culinary relic of the past.
I have a soft spot for chocolate mousse. It is the very first dessert that I ever attempted solo as a very young teen. It was a total success and I was hooked. I couldn’t believe that following a recipe could create such magic..and that the chef was the alchemist.
Kvass is well-known in eastern European countries as a refreshing fermented drink, and my earliest memories of it were when traveling through Russia with my family at the age of 12. Talk about worlds colliding; Aussie kid’s world of ice-cold, shiny cokes and fantas dispensed by glowing vending machines all of a sudden head-to-head with the very grim consumer realities faced by Soviet Russian citizens.
When I was trialling recipes for a sugar-free toffee-apple, I stumbled upon this little taste sensation by mistake. I had rolled all of my apples in the toffee mixture and found that I still had some of the mixture left… I hope you enjoy their gorgeous butterscotch-caramel flavour.