Raw

Italian Salad with Olives, Parmesan and Basil

I make this salad a lot.  The basil, parmesan  and olives infuse into the balsamic and olive oil in a way that brings everything alive, and every mouthful you take gives different little flavour explosions depending on how much of which ingredient you have scooped up on your fork.  It’s brilliant with so many things such as the Slow Cooked Shoulder of Lamb with Potatoes, Thyme and Garlic in my last post but also alongside any simply cooked main such as steak (cauliflower steak included), chicken, fish, pies etc etc.  I even love it alongside a bolognese, vegan or otherwise.   Actually, if I am honest, I just like this salad – a lot!  I think it’s all those Unami flavours. Continue reading →

Fennel and Blood Orange Salad

When its dreary and cold, or as the Scots would say “dreich”, I always crave something zesty and full of sunshine and this salad gives me all of that simply and quickly with its Mediterranean flavours of aniseed fennel, salty olives and the bright zesty sunshine taste of the oranges.  That’s the strange thing;  oranges (and indeed all citrus fruit), which look like bright orange orbs of sunshine, are at their best right now, in January. Winter.  Not a lot of sunshine.  Duh?

Most importantly, and particularly so for all you who share Paddington’s favourite food, Seville Oranges have arrived!! Y Viva Espana!!  NOTE:  Hurry as they are only here for a few weeks although you can buy them and stick them whole in the freezer if you haven’t time to make marmalade right now. Continue reading →

Iced Stem Ginger Cake

I love ginger and this is one of my absolute favourite cakes alongside Grasmere Gingerbread (which is more of a cross between a cake and a biscuit) and Catherine’s Sticky Ginger Cake (which is dark and delicious).  This cake is wonderful in the run up to spring with its tangy lemon icing topping a soft spiced sponge studded with amber jewels of exotic stem ginger.  A piece of this cake – especially with a cup of tea – is guaranteed to make life seem better and fill you with thoughts of bright spring days to come.  I always think of a jug filled with daffodils and an old fashioned teapot sitting beside a plate of these on the kitchen table!

Iced Stem Ginger Cake

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Thai Mussels with Lime Risotto

I promised myself that this year I would eat more fish.  It’s an ingredient I sometimes struggle with and get a bit stuck on what to do with.

I have, however, made this recipe for Thai Mussels regularly over the last couple of years and I really enjoy it.   The way the mussels are cooked is really a variation on moules mariniere but uses the Thai flavours of lemongrass, coconut, ginger and chilli   Serve this with the rather surprising sounding lime risotto which pairs with the mussels amazingly well and really enforces the Thai influence.  This is an ideal sharing, hands on meal for two and would make a brilliant date night dish  It only takes about 30 mins to make so its quite quick to put together.   The two of you can be sipping wine and chatting whilst stirring the risotto and maybe the other does the mussels so its great for unwinding together

Give it go and surprise yourself with not only how good it is but how easy it is to make

Continue reading →

Banana Icecream

This has got to be the easiest icecream ever   Its almost instant and very tasty (I promise I am not just saying that because it’s good for you!). It’s also vegan, raw, paleo, refined sugar free, gluten free and dairy free so you can cover almost all dietary requirements!  To make it you just need a freezer and a food processor or blender   It sounds too good to be true?  Well prepare to be amazed Continue reading →

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