Recipe: Basil Rocket Pesto In the wake of my preparations for the upcoming trip to Italy in, I find myself cooking a lot of Italian inspired dishes. I don’t know if that kind of thing happens to anyone else while travel planning but as a result I am posting an adaptation of one of Italy’s
Zucchini is one of those vegetables that is more often cooked with than eaten raw. Yet, pair some thinly sliced zucchini with fresh lemon juice, buttery olive oil, sea sat and green herbs like mint, basil or parsley and you have a beautiful, raw salad that tastes like spring. To make two servings, you will
Recipe: Pickled carrot salad with coriander & mint When I lived in Ukraine I used to love going to our local markets to get a hot dog with this amazing pickled grated carrot inside the bun. I am pretty sure I didn’t care about the hot dog itself but I really loved the carrot. After
Recipe: Baked eggplant with tomato thyme salsa Eggplant, also known as aubergine, melongene and a few other obscure names, is one of my favourite vegetables to cook with. Firstly, it has that gorgeous smoky, earthy, mushroomy flavour (that’s probably due to the tiniest traces of nicotine present in eggplants but don’t worry as it won’t
Recipe: Paleo Thai Laksa/Curry Paste Whether you’re making a prawn Laksa or a warm curry hot pot, this versatile paste can serve as a flavour foundation in many Paleo friendly recipes. You can use it as a rub on chicken or beef before grilling or when baking a whole fish in foil or paper bag.