Ringing the changes with risotto by adding some different grains, adding interest without compromising on comfort! [...]
 A pefect spring brunch of delcious fluffy souffle omelettes with grapefuit and lightly spiced syrup. [...]  Simple homemade hummus with added greens [...] In a break from chocolate and baking here is a winter warming chilli. Using black beans, and butternut squash the chilli is spiced with cumin and sweet paprika, giving lots of warming comforting flavour, without a Scoville tolerance test to your tastebuds. Delicious and ready in about 30 minutes. [...] In my last post about my co-op bags I promised a recipe to use all those last bits of salad vegetables lurking at the bottom of the fridge. This is a simple citrus, zingy lentil salad. I love lentils, cheap, quick, tasty, packed with protein and low GI to boot, they are a store cupboard [...] [...] People know that I enjoy cooking and that I generally like to eat healthily, and well and often. Some are also aware of my trying to stick to a vegan diet “for at least 80% of the time as it makes me feel healthier and it is better for the planet”*. As a result I [...] [...] Along with lots of other bloggers I was recently sent a coolbag crammed full with Total Greek yogurt, which I have greatly been enjoying using and cooking with. It is still baking hot in London and I really do not want to spend hours slaving over a hot stove so I have been spending the [...] [...] You know the occasions when you have asked people for supper, then you get home 5 minutes before they are due to arrive and nothing is prepared? I think that a bowl of dip is the perfect casual starter. Easy to throw together from store cupboard staples and the contents of my co-op veg box, [...] [...] This recipe was a happy accident, I had been planning to make a risotto with my food co-op leek and some spring greens, but I only had half the amount of risotto rice I needed. I often cook a mix of rice with quinoa and buckwheat to serve in place of plain rice, so I [...] [...] I continue to be delighted with the vegetables from my local food co-op; not only are they incredibly cheap, but I am enjoying the challenge of coming up with ideas to use up vegetables I would never normally buy. I think I have only ever bought turnips twice in the last 10 years and [...] [...] Caponata! As well as its deliciousness I also love the rhythm to the word Cap-on-ah-ta! I also wonder if this Italian aubergine based stew could also be the name of an Italian dance like the Tarantella – or maybe the dancers just eat a large plate of caponata after dancing? Or maybe I have an [...] [...] I wanted the title of this post to be just Perfect Porridge, but porridge is one of those dishes that elicits a huge variety of opinions as to what is right; porridge afficinados will debate the type of oats, cooking pot, cooking liquid and stirring implement. Every year the Golden Spurtle runs a porridge cookoff [...] [...] The Daring Bakers have expanded to encompass Daring Cooking too! For the inaugural challenge the founders of the Daring Bakers; Lis and Yvonne, chose Ricotta Gnocci from Judy Rogers’s the Zuni Cafe Cookbook. Usually gnocchi is made from potato so a ricotta based gnocchi provided the classic Daring twist and challenge. I choose to [...] [...] A simple high protein and relatively healthy snack. They are good for that mid morning or afternoon slump at work when you want to reach for the chocolate and are delicious with a glass of wine before supper. (front paprika flavour, rear curry flavour) 1 can of chickpeas – rinsed and drained Olive Oil Flavourings [...] [...] An Indian variation of the lemon chick peas. Chole (Serves 12 as a side dish, 6 as a main course) 2lb Soaked and Cooked Chickpeas, 2 onions finely chopped. 1 tin chopped tomatoes. (400g) 2 tsp salt. 2 tsp turmeric. 2 tsp crushed garlic. 2 tsp crushed ginger (Fuss Free tip – use Very Lazy [...] [...] I love chickpeas, and happily eat them several times a week, either added to things to bulk them out or as the star of their own dish. I tend to cook them myself from dried, presoaking for 24 hours by pouring boiling water over the washed peas in a bowl; changing the water once, then [...] [...] |
helen at fuss free flavours dot com
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