Blog Recipes

cauliflower and scallop pasta with hazelnut pangrattato
serves 2

cauli scallop pasta


for the cauliflower
1/2 a head of cauliflower, cut into florets
1 tbsp cream cheese, butter or olive oil

for the pangrattato
4 tbsp breadcrumbs
2 tbsp roasted hazelnuts, finely chopped
2 tbsp parsley, chopped
2 tbsp oil
1 garlic clove, finely chopped
zest of half a lemon, finely grated
salt and pepper

250g raw scallop meat
100g pasta
lemon juice

  1. Heat the oven to 180°C
  2. Drizzle some oil over the cauliflower on a baking tray and bake for about 20 minutes or until tender and lightly coloured
  3. Make the pangrattato – to a large frying on a medium heat, add the breadcrumbs, oil, garlic and hazelnuts and fry until golden then remove pan from heat and immediately add the parsley and lemon zest, salt and pepper then set aside
  4. Take half the roasted cauliflower and puree it – add tbsp of cream cheese/butter/olive oil and season well
  5. Bring a pan of salted water to the boil and put in the pasta
  6. Heat a frying pan with a little oil to a high heat and cook the scallops for 2-3 minutes or until just cooked then squeeze over some lemon juice
  7. Drain the pasta and stir through the cauliflower puree
  8. Put into serving bowls – top with the remaining cauliflower, scallops, a squeeze of lemon juice and plenty of pangrattato


cheese and veggie ‘filo’ tart
serves 6

filo veggie tart

4 mountain breads
2 tbsp melted butter/vegetable spread

3 eggs
100 ml sour cream (lactose free optional)
1/2 pkt haloumi, diced
2 cups cooked vegetables and herbs of your choice, eg butternut squash, mushroom, sweetcorn, semi-dried tomatoes

2 tbsp grated cheese to top


  1. Heat the oven to 180°C
  2. Paint each mountain bread with melted butter and lay them, offset to provide good coverage, into a large tart tin. Push the bread gently into the corners.
  3. In a large bowl, mix together the egg and sour cream.
  4. Add the haloumi and vegetables, herbs and seasoning and pour into the tart shell
  5. Top with grated cheese and bake for 25-30 minutes, or until risen and light golden on top

makes about 40 biscotti


1 cup (150g) each flour and polenta
1/2 cup (125g) caster sugar
1/2 tsp baking powder
Grated zest of one lemon
2 large eggs, beaten
200g (approx 2 cups) of your chosen flavours – eg chopped almonds and raisins or dried cherries, hazelnuts and dark chocolate chips, candied peel, crystallised ginger, perhaps a little cinnamon – the list is endless!


  1. Line a large baking tray with baking parchment and heat the oven to 160°C (fan)
  2. To a large mixing bowl, add the flour, polenta, caster sugar, baking powder and lemon zest, and stir through
  3. Slowly add the eggs, stirring to combine as you do so
  4. Before it comes together, add the nuts and fruit then gently bring the dough into a ball – if you think you need a little more liquid, use a squeeze of lemon juice
  5. On a floured surface, roll out into 2 logs about 25cm long and place on the baking tray
  6. Bake for 20-25 mins, or until the logs are firm but not coloured
  7. Leave to cool for 10 mins before slicing into biscuits with a SERRATED knife and lay them back out on the baking tray
  8. Bake for a further 15-20 minutes, turning half way, until the biscotti are firm and lightly golden and leave to cool on a wire

pea and avo past with caramelised fennel
serves 4

pea and avo pasta with fennel

2 fennel bulbs, cut into eight wedges through the root – reserve some of the tops
zest and juice of half lemon
200g pasta – I used spelt
50g fresh spinach and rocket leaves

For the sauce:
1 ripe, medium avocado, flesh removed
1 cup peas, steeped in boiled water for 10 minutes and drained
1 small garlic clove, peeled
50g soft goats’ cheese or other cream cheese
1 tbsp extra virgin olive oil
a squeeze of lemon juice

Parmesan and toasted flaked almonds to serve

1. Put a large pan of salted water on to boil
2. Heat a large frying pan on a medium-high heat with a little oil and add the fennel slices with some seasoning – turn occasionally and cook until they are caramelised and tender and then dress with some lemon juice, zest and fennel tops
3. To make the sauce, blend all the ingredients in a food processor until smooth
4. Once the pasta is cooked, drain it and return it to the pan with the rocket and spinach and let the leaves wilt in the heat
5. Add enough sauce to coat the pasta
6. Serve the pasta, top with wedges of fennel, Parmesan and flaked almonds

walnut treacle soda bread
1 loaf

walnut treacle soda bread


500g wheat or spelt flour
1 tsp bicarbonate of soda
1 tsp salt
500ml buttermilk
1/2 cup each raisins and chopped walnuts
2 tbsp black treacle (molasses), warmed


  1. Heat the oven to 200°C and line a large baking tray with a teflon sheet or baking paper
  2. Into a large bowl sift the flour, bicarb and salt
  3. Add the buttermilk and stir through very loosely and gently
  4. Add the walnuts, raisins and treacle and very gently bring the dough together
  5. Place it on the baking tray and shape into a log
  6. Dust with flour, slash the top (to let the fairies out!) and bake for about 30 minutes – it should sound hollow when tapped


pomegranate and chickpea cauli cous cous
serves 3-4

cauliflower cous cous

1/2 a medium cauliflower,
1 tsp ground cumin
1 cup cooked quinoa
1/2 cup cooked chickpeas
3 spring onions, finely chopped
1/2 a pomegranate (or dried cranberries if out of season)
1 tbsp each parsley, mint and coriander, chopped
1 tbsp each toasted almonds and pumpkin seeds

for the dressing, mix together:
3 tbsp extra virgin olive oil
1 tbsp pomegranate molasses (or balsamic)
1/2 garlic clove, minced
salt and pepper


  1. Heat a medium frying pan with a little oil – add the cauliflower, cumin, salt and pepper and fry for 3-4 minutes then allow to cool
  2. To a large serving bowl add the cauliflower, quinoa and chickpeas and then stir through the dressing
  3. Add the spring onions, pomegranate seeds, herbs, almonds and pumpkin seeds. Season well and stir together
  4. Serve on a bed of leaves with a few more seeds and pomegranate to top


fresh mango chutney


1kg mango fleshed, chopped
50g fresh ginger, grated
2-3 chillies, finely chopped
1 cup (250ml) cider vinegar
1 cup (220g) sugar


  1. Put all the ingredients into a pan and cook on a medium heat for about an hour, stirring occasionally, until it thickens. That’s it – you’re done!
  2. To store in the fridge, decant into sterilised jars. Will keep for up to a month
    To store in the freezer, allow to cool a little before decanting into small, freezer-safe pots. Cool completely before putting in the freezer. Will keep for months.


serves 2

1/2 onion, diced
1 clove of garlic, finely chopped
1 small red chilli, finely chopped
1 tsp curry powder
1/2 tumeric
75g (1/2 cup) peas (thawed in boiling water if frozen)
250g (2 cups) cooked rice
2 tbsp coriander, finely chopped
a squeeze of lemon juice
2 eggs, quarters
60g cheese, in small dice
toasted flaked almonds (or smoked almonds if you have them) and mango chutney to serve


  1. In a large frying pan or wok, fry the onion, garlic and chilli for a few minutes then add the curry powder and tumeric
  2. Add the rice and peas – add more oil if necessary and stir until heated through
  3. Stir through the coriander, finish with a squeeze of lemon juice, salt and pepper, then serve topped with chopped eggs, diced cheese, toasted flaked almonds and mango chutney

hot cross buns
makes ~14

food photos49


1 cup (175g) dried fruit + 2 tbsp orange juice
150ml water + 100ml milk (1 cup total), warmed to blood temperature
3 tsp fast acting yeast
3 cups (450g) flour
1 tsp salt
3 tsp sugar
1 egg
1 tsp each cinnamon, mixed spice

for the crosses (optional)
2 tbsp plain flour, 2 tsp oil + enough water to mix to a firm dough


  1. Leave the dried fruit to soak in orange juice in a covered container over night
  2. The following day, add the yeast to the warmed water and milk and set aside
  3. In a large bowl, put the flour, salt, and sugar
  4. Crack the egg into the water and milk, beat and then add to the flour
  5. Mix until a dough forms, then knead for 5-10 minutes depending on the flour
  6. Cover the bowl and set aside for 1-2 hours, or until the dough has doubled in size
  7. Line a baking tray with baking parchment and heat the oven to 220°C
  8. Pour any excess liquid off the dried fruit and dry them a little with a piece of kitchen paper
  9. Remove the risen dough from the bowl and flatten it out.
  10. Sprinkle over the dried fruit, cinnamon and mixed spice, and fold the dough over to incorporate the fruit
  11. Work the dough to combine the fruit – bits will pop out but just keep poking them back in
  12. When combined, cut into about 14 even pieces and roll into balls
  13. Place on the lined tray and set aside to prove for 20-30 minutes
  14. Roll out the cross dough and cut into strips. Wet one side to help it stick and lay the dough strips over the buns
  15. Bake for about 20 minutes, or until dark golden and sound hollow when tapped

blueberry French toast sandwiches
serves 2

blueberry French toast

1 egg
2 tbsp milk
1 tbsp coconut sugar
1 tbsp each coconut oil and butter
4 slices of bread
1 ½ cups blueberries (frozen is fine; allow to thaw for 20 minutes before use)
2 tbsp soft cheese
1 tbsp maple syrup
cinnamon and icing sugar to serve


  1. Mix the eggs, milk and sugar in a shallow dish
  2. Spread 2 slices with soft cheese – don’t go too close to the edge
  3. Add 1/2 cup blueberries to each slice, top with another slice and press together firmly
  4. Lay the sandwiches in the egg mix. Allow to soak for a few minutes, turning carefully to ensure even coverage
  5. Whilst they are soaking, put the remaining blueberries in a small pan on a low heat with the maple syrup and leave to cook until JUST soft
  6. Heat a frying pan with 2 tsbp of fats to a low to medium heat
  7. Fry the sandwiches on both sides until crispy and golden – dust with cinnamon and icing sugar and top with blueberry compote to serve

sprouted chickpea and vegetable fritters
makes enough for 4

sprouted chickpea fritters

1 cup flour (pretty much any type will do)
1/2 tsp baking powder
1 egg
~1/2 cup any milk

1 courgette, finely diced
1 carrot, grated
1/2 pepper, finely diced
3 spring onions, finely diced
1 cup sprouted chickpeas (or other sprouts), lightly mashed


  1. To a large bowl, add the flour, baking powder, egg and milk and stir until well combined
  2. Add all the vegetables (and any flavourings you’d like) and stir – the mix should be quite stiff. Leave to sit for 10 minutes and stir again – the batter will have relaxed as the veggies release some of their water
  3. Heat a frying pan with a little oil to a medium heat and fry the mix in small patties for about 5 minutes until they are golden on both sides and cooked through


chicken and mango curry
serves 2 for dinner

chicken and mango curry


2 cloves garlic, 1 thumb ginger, 1 small red chilli, finely chopped
1 tsp each turmeric, ground cumin, ground coriander, mustard seeds
8-10 fresh curry leaves
1 small onion, sliced
1/2 a red pepper, sliced
1/2 tin tomatoes
1/2 tin coconut milk
1/2 a mango, diced
a squeeze of lemon juice and a pinch of sugar
2 tbsp chopped coriander leaf

1 chicken breast, diced
1 tbsp garam masala


  1. Heat a frying pan to a medium heat with a little oil – add the garlic, ginger and chilli.
  2. Add the turmeric, ground cumin, ground coriander and curry leaves and cook for a couple of minutes
  3. Add the onion and fry for 5 minutes then add the red pepper and mustard seed
  4. Add the tinned tomatoes and coconut milk, season, stir and leave to simmer for 15 minutes
  5. Coat the chicken in garam masala, salt and pepper – fry or barbecue for 5 minutes until it is just cooked through, then add to the sauce along with the mango
  6. Add the lemon juice, sugar and coriander leaf. Stir and adjust seasoning as required, and cook for 3-4 minutes before serving with bread or rice

hoisin crispy duck salad
serves 2 for dinner

hoisin crispy duck salad

2 duck legs
1/2 tin brown lentils
2 tbsp hoisin sauce
a bag of salad leaves
10 cm cucumber, julienned
5cm courgette, julienned
2 spring onions, julienned
1/2 avocado, sliced

For the dressing, combine:
2 tbsp hoisin
2 tbsp olive oil
1 tbsp balsamic vinegar
a little water

toasted crispy noodles and sesame seeds to garnish


  1. Pat dry the duck legs, season well and roast at 200C until cooked through and the skin is quite crispy
  2. Braise half a tin of brown lentils with 2 tsbp of hoisin sauce for a few minutes until warmed through. Season well
  3. Assemble the salad – top a bed of salad leaves with slivers of cucumber, spring onion, courgette and avocado
  4. Shred the duck and add it to the salad
  5. Drizzle with with the hoisin dressing and scatter over the toasted crispy noodles and sesame seeds

Korean ceviche
serves 2 for a light lunch or starter

korean ceviche

200g sashimi grade fish
juice of a lime
2 spring onions
2 radish or equivalent of daikon
1 tsp gochujang (Korean chilli paste)
1 tsp soy sauce
1 tsp sesame oil
1 tbsp rice wine
a few leaves of basil
Vietnamese sesame rice papers


  1. Take the skin off the fish* then dice the fish meat
  2. Combine it with the lime juice and set aside while you prepare the rest, or for up to an hour in the fridge
    Julienne the spring onions and radish
  3. Combine the chilli paste, soy sauce, sesame oil and mirin
  4. Heat a small frying pan with 1-2cm of sunflower oil to a medium heat – check that the oil is hot enough but putting in a small piece of rice paper to see that it puffs up almost instantly
  5. Fry pieces of the rice papers for 5-10 seconds
  6. To serve, arrange the spring onion and radish on the plate, top with the pieces of fish, drizzle a little dressing over the plate – use sparingly, it is quite strong
  7. Top with basil and crackling (if using) and serve with the rice paper crisps

*If you’re using salmon, you can retain the skin and make crackling: after step 5, pat the skin with kitchen paper and  ensure it’s very dry, then fry for 2 minutes, or until lightly golden and crisp

pear and sweet potato gingerbread

chocolate pear gingerbread

300g sweet potato, peeled and cubed
1 cup (125g) wholemeal flour
½ cup (50g) almond meal
¼ cup (30g) cocoa powder
¼ cup (60g) plain flour
1 cup (160g) brown sugar
2 tsp ground ginger
1 tsp mixed spice
1 tsp baking powder
2 eggs
½ cup (125ml) sunflower oil
½ cup (125ml) milk
50g stem ginger, chopped
1 tbsp treacle
1 small pear, in small dice
2 tbsp flaked almonds


  1. Steam the sweet potato until it is quite soft then allow to cool and then mash
  2. Put the oven on to 170°C and line a loaf tin with baking paper
  3. Combine the wholemeal flour, almond meal, plain flour, brown sugar, ground ginger, mixed spice and baking powder in a large bowl
  4. In a jug, beat together the eggs, oil, milk, stem ginger, treacle and mashed sweet potato
  5. Add the egg mix to the flour and stir gently until combined then add the pear and stir through
  6. Pour the mix into the loaf tin, sprinkle with flaked almonds and bake for 75-80 hour, or until a skewer comes out clean

cheesy sweet potato muffins
makes 10-12 muffins

cheesy muffins


1 cup (250ml) milk
¼ cup (65ml) olive oil
3 eggs
4 scant cups (450g) plain flour
2 tsp baking powder
½ cup (40g) Parmesan, grated
1½ cups (150g) hard cheese of your choice, grated
150g sweet potato, grated
½ a red pepper, diced
1 chilli, finely diced
1 tbsp each sesame and pumpkin seeds

1. Put the oven on to 180°C and line a patty pan (muffin) tin with paper cases and spray them with a little oil
2. In a large bowl, beat together the milk, olive oil and eggs
3. Sift in the flour and baking powder and fold together gently
4. Add the cheese, sweet potato, chilli, salt and pepper and stir gently to combine
5. Divide the mix into the muffin cases
6. Sprinkle with sesame and pumpkin seeds and bake for 20 minutes

bircher muesli
makes 4 portions

160g rolled oats
1 large apple, grated
1 cup (250ml) any milk
2 tbsp dried fruit
1/2 tsp cinnamon


  1. Combine the ingredients in a bowl and leave to soak in the fridge overnight
  2. Serve with some fresh berries and a few toasted almonds


chocolate orange beetroot cake
16 slices

Chocolate orange beetroot cake


300g beetroots
½ cup (100g) dark orange chocolate, finely chopped
3 eggs
2 lightly packed cups (300g) brown sugar
¾ cup (200ml) sunflower or canola oil
1 tsp vanilla essence
¼ cup (40g) cocoa powder, sifted
2 cups (200g) almond meal
1½ tsp (gluten free) baking powder

For the chocolate glaze
½ cup (100g) chocolate, finely chopped
¾ cup (200ml) cream
1 tsp golden syrup


1. To prepare the beetroots, simmer them until quite soft – about 30-50 minutes – then rub off the skins and blend to a puree
2. Preheat oven to 180°C. Line the base of a 20cm, non-stick cake tin with baking paper
3. Melt the chocolate (100g) over a double boiler
4. In a separate bowl, whisk together the eggs, sugar and oil
5. To the egg mixture, slowly add the beetroot puree, melted chocolate and vanilla and stir gently just until combined
6. Add the almond meal, cocoa powder, baking powder to the mixture
7. Fold just until everything is combined and pour into the cake tin – bake for about 50 minutes, or until a skewer comes out clean. Set aside to cool
8. To prepare the chocolate glaze, warm the cream over a gentle heat until it just starts to steam
9. Remove it from the heat, add the remaining chocolate (100g) and leave it to sit for a couple of minutes before adding the golden syrup then stir until combined and smooth
10. Allow the glaze to cool for a 5-10 minutes, until it just starts to thicken, and then pour over the cooled cake

sweet or savoury cornbread
makes one loaf (12 slices)

Cherry and almond cornbread


 Savoury Sweet
 Dry  ¾ cup (125g) polenta
1 cup (125g) plain flour*
1 tsp salt
1 tsp baking powder
 As savoury but substitute the salt for 3 tbsp any sugar or syrup
 Wet 275ml buttermilk**
2 beaten eggs
 As savoury
(1-2 tsp)
cumin, coriander, garam masala, black pepper, (jalapeno) chilli cinnamon, ginger, mixed spice, nutmeg (1/4 tsp only), vanilla paste
Example flavourings
(1-1.5 cups)
grated carrot or courgette
sweet corn
diced red pepper
dried cherries
stem/crystallised ginger
 To top grated cheese flaked almonds


  1. Put the oven on to 180°C. Line a loaf tin with baking paper and spray with oil
  2. In a large bowl, add all the dry ingredients and stir to combine – add your spices here too
  3. Beat the egg and buttermilk together and then add to the dry mix
  4. Stir VERY gently until just combined and then add any fruit or veg you are using for flavour and stir through
  5. Pour into the tin (top with cheese/nuts if using) and bake for 30-35 minutes until golden, raised and cracked along the top

* I use spelt but any plain flour will work, including gluten free
** Or 300ml milk with a squeeze of lemon juice – set aside for 30 minutes before use

homemade granola
makes an enormous batch! 1 portion = 70-100g

homemade granola

3/4 cup (180ml) plain veg oil
3/4 cup (150g) brown sugar
2 tbsp (40g) honey, golden or maple syrup
1-2 tsp each cinnamon and ginger
400g rolled oats (ensure these are gluten free if required)


  1. Turn the oven onto 180°C and line the oven tray with baking paper or teflon sheet
  2. In a large bowl, thorough stir together the oil, sugar, syrup and spices
  3. Add the oats – mix and then rub in well. Hands are best.
  4. Spread out on an oiled tray and bake for 15-20 minutes until golden – stir occasionally to stop it sticking together too much
  5. Allow to cool – break up the big bits
  6. Now the fun bit – add anything you like. Add 150g of one or two items from each category. Your options are endless!

Add some other carbs and fibre

Increase your protein

Go easy

puffed/flaked grains,

eg quinoa, amaranth, millet, spelt

roasted chopped nuts

seeds eg, sunflower, sesame, pumpkin

toasted coconut

chia seeds

choc chips

mixed dried fruit

dried cranberries or cherries

dried apricots

banana chips

7. Store the granola in an airtight box – it might start to soften after a few weeks but it’s still perfectly edible.

Turkish pizza

serves 4

Turkish pizza

for the dough
300g (2 cups) plain flour – I used spelt flour as always
200ml warm water
2 tsp yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil

for the tahini dressing
2 tbsp tahini
a squeeze of lemon juice
1 tsp mayonnaise (vegans, add a little more water instead)

for the spiced mince
300g kangaroo mince (or 500g very finely chopped mushrooms)
1/2 onion, very finely chopped
1 clove garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1 sweet paprika
1 tsp sumac
2 tbsp parsley, chopped

to top
a squeeze of lemon juice
strips of roasted pepper
spinach and rocket leaves
green chilli, finely chopped
toasted flaked almonds and/or pine nuts


  1. Prepare the bread dough by combining all the ingredients, and then kneed it until the dough is soft and springy. Leave in a covered bowl to prove for an hour
  2. Prepare the tahini dressing by combining all the ingredients, adding enough water so that it has the consistency of thin cream. Season with salt and pepper
  3. For the spiced mince, combine all the ingredients in a bowl and mix thoroughly
  4. Put the oven on to its highest temperature – if you have pizza stones, put them in to heat up
  5. Knock back the dough, divide it into 4 to 6 pieces and roll them out very thin
  6. Transfer the rolled dough to a baking tray, lined with baking paper and dusted with polenta (or your pizza paddle if you’re using pizza stones)
  7. Top each one with a thin layer of the spiced mince and then cook for 6-8 minutes or until the bases are crispy and the mince is well cooked
  8. To serve, squeeze over some lemon juice, top with the salad leaves, strips of pepper, toasted nuts, chilli and a generous drizzle of the tahini dressing

red Thai king prawn salad with pineapple

serves 2

thai red prawn salad

for the pineapple
1/4 of a pineapple, diced
1/2 tsp chilli powder
1 tsp salt

for the dressing
1 tbsp Thai red curry paste
1 kaffir lime leaf, finely shredded
1 tbsp palm sugar, chopped (or brown sugar)
125ml (1/2 cup) coconut milk
1 tbsp fish sauce
1 tbsp lime juice

100g cooked prawns
100g beansprouts
1 shallot, finely sliced
1 thai chilli, finely sliced
1 kaffir lime leaf, finely shredded
8 Thai basil leaves, torn
8 mint leaves, torn
1/2 cup coriander leaves
1 tsbp roasted peanuts, chopped
1 tbsp dessicated coconut, toasted


  1. Combine the pineapple, chilli powder and salt. Mix well, cover and leave in the fridge overnight
  2. To prepare the dressing, heat a small pan over a medium heat with a little oil. Add the curry paste, lime leaf and sugar, and cook for a few minutes
  3. Add the coconut milk and simmer for 20 minutes
  4. Remove from the heat, add the fish sauce and lime juice then set aside to cool
  5. In a bowl, combine the prawns, beansprouts, chilli, lime leaf, herbs, pineapple and the dressing, and mix well before serving with the peanuts and coconut on top

Korean ribs and chilli slaw

serves 2

korean ribs

for the chilli paste
60g gochujang (Korean chilli paste)
1 tbsp soy sauce
2 cloves garlic, crushed
a small knob of ginger, finely grated
1 heaped tsp sugar

pork ribs, ensure membrane is removed

for the slaw
1/2 packet coleslaw mix
1 tbsp mayonnaise
Sriracha chilli sauce (as much as you like!)


  1. Heat the oven to 150°C (fan)
  2. Prepare a roasting tin with a wire rack in the bottom
  3. Paint the ribs with some of the chilli paste and sit them on the rack
  4. Add a cup of water to the roasting tin, then cover it with foil and cook for 1 to 1.5 hours until the ribs are tender. Once cool, they will keep in the fridge for a couple of days if needed
  5. To prepare the coleslaw, combine all the ingredients and season well
  6. When you’re ready for the ribs, heat the oven to 200°C
  7. Give the ribs another coat of chilli paste and bake for 10 minutes; turn and recoat half way through

If you have any chilli paste left over, it makes a great stir fry sauce.

crispy five-spice … tofu!

serves 2

The original recipe calls for quail; but whilst I was butchering the poor, aforementioned fowl and considering becoming a full-time vegetarian, it crossed my mind that this would work perfectly with tofu, so here it is


for the marinade
2 tsp salt
2 tsp sugar
1 tbsp sichuan peppercorns, ground
2 tsp Chinese five spice
100ml light soy sauce
100ml rice wine
a small knob of ginger, grated
1 garlic clove, grated

1 packet firm tofu, in cubes

for the dressing
50g palm sugar, chopped
60ml fish sauce (or soy sauce for a vegan option)
1 tbsp white wine vinegar
1 tbsp lime juice
1 clove garlic, crushed
1 Thai chilli, finely diced

1 green mango, julienned
2 radishes, grated
75g roasted cashews, chopped
1 tbsp coriander leaf

3 tbsp flour


  1. To prepare the marinade, combine all the ingredients in a bowl
  2. Add the diced tofu to the marinade, mix gently and set aside
  3. To prepare the dressing, dissolve the sugar in a little water over a low heat, then remove from the heat and add the rest of the ingredients, stir and set aside
  4. Heat a pan of oil (about 10cm depth) to 180°C
  5. Remove the tofu from the marinade and pat dry
  6. Toss the tofu in flour, dusting off the excess
  7. Fry the tofu, in batches if necessary, for 3-4 minutes until golden and drain onto kitchen paper
  8. Combine the mango, radish, cashews and coriander and add the dressing. Top with the fried tofu to serve

banana fritters with coconut sorbet & sesame wafers

serves 2

banana fritters


for the sesame wafers
50g butter (or veg spread for a vegan option)
100g sugar
75g sesame seeds

for the rum sauce
125g palm sugar, chopped
25ml rum
25ml water
1 tbsp coconut milk

for the batter
75g (1/2 cup) flour
1 tbsp cornflour
1/2 tsp baking powder
160ml water

2 bananas, in 4-5cm chunks

coconut sorbet to serve


  1. To make the wafers, combine all the ingredients in a small pan over a low-medium heat.
  2. Gently stir the mix as the sugar caramelises and cook for 4-5 minutes until it has become quite golden brown
  3. Pour onto a lined baking tray and smooth out the mix as thin as you can with a spatula then allow to cool
  4. Make the rum sauce by combining all the ingredients in a pan over a low heat and cooking for 15-20 minutes until thick and syrupy
  5. Heat a pan of oil (about 10cm depth) to 180°C
  6. Prepare the batter by gently mixing together all the batter ingredients
  7. Dip the banana pieces in the batter, allow the excess to drip off and deep fry for 4-5 minutes until dark golden
  8. Serve the fritters with coconut sorbet, shards of sesame wafer and a drizzle of rum sauce

homestyle baked beans
serves 4


1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 spicy chorizo sausage, diced
½ red pepper, diced
2 tsp mustard
1 tsp hot paprika
1 tsp smoked paprika
2 tins of mixed beans
1 tin chopped tomatoes
1 tbsp tomato puree
1 tbsp barbecue sauce
½ tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce (optional – vegetarian versions are available)

1. Put a pan onto a medium heat and add the chorizo immediately to let the fat render out for a few minutes, then add the onion and garlic and fry gently for 5 minutes
2. Add the red pepper, mustard and paprika and cook for a further few minutes
3. Add the beans, tomatoes and puree and stir through
4. Add the barbecue sauce, sugar and vinegar
5. Cover and cook gently for 30 minutes
6. Season before serving

cumin roasted carrots with feta
serves 2-4 as a side

carrot and feta

8-10 carrots, peeled (if you like) and cut into large chunks
2 tsp toasted cumin seeds, ground
2 tbsp olive oil

for the dressing:
1 tsp pomegranate molasses (or balsamic vinegar)
2 tbsp olive oil
1 tsp sugar or honey
a squeeze of lemon juice
salt and pepper

to top:
50g feta, crumbled
2 tbsp toasted, chopped pistachios or almonds
1 tbsp fresh pomegranate or dried cranberries
parsley, chopped to garnish

1. Coat the carrots in the cumin and olive oil, season with salt and pepper and roast at 180°C for about 25 minutes, or until they are just soft and cooked
2. Meanwhile, prepare the dressing by combining all the ingredients. Taste to check the balance of flavours
3. To serve, coat the carrots in the dressing and then top with feta, parsley, nuts and fruit, and a grind of black pepper

chocolate orange mousse

serves 2

chocolate orange mousse

1 large ripe avocado
2 tbsp sugar/syrup of your choice
2 tbsp cocoa powder
2 tbsp Cointreau
1 tsp vanilla paste

1. Blitz it all together in a hand blender until very smooth
2. Taste and adjust the flavours as you like
3. Decant into a serving glass and chill for half an hour … if you can wait that long


makes 14-16 pieces



  • 1 cup (240g) butter or margarine, eg Nuttelex
  • 180g sugar (brown tastes best)
  • 40g (2 tbsp) golden syrup
  • 1 tsp vanilla paste
  • 3 cups (280g) rolled oats
  • 1/2 cup (40g) dessicated coconut
  • 1 cup (125g) chopped nuts
  • 1/2 cup (90g) dried fruit
  • 1 tsp cinnamon


  1. Heat the oven to 180°C (fan) and line a 20x30cm baking tray with baking paper
  2. Melt together the butter, sugar and syrup
  3. Add the vanilla, rolled oats, coconut, nuts, fruit and cinnamon and mix well
  4. Tip into the tray, level out the mix and press it down a little
  5. Bake for 30-35 minutes
  6. Allow to cool for about 20 minutes before turning out, and completely before cutting into pieces

broccoli and anchovy pasta

serves 2


  • 1 bunch broccolini, chopped into approx. 2 inch lengths
  • 2 cloves of garlic, sliced
  • 1 red chilli, finely chopped
  • 4-6 (or more!) anchovy fillets
  • juice and zest of half a lemon
  • Parmesan and toasted pinenuts to serve


  1. Put the pasta on to cook, with the broccolini steaming over the top
  2. In plenty of EVOO, very gently fry the garlic and chilli for 2 minutes
  3. Add the anchovies and let them melt into the oil, then add the lemon juice and zest
  4. Drain the pasta and add it and the broccoli to the sauce and stir through. Add some tuna here if you like
  5. Serve with plenty of Parmesan and toasted pinenuts

tomato feta polenta chips

serves 4


  • 3 cups stock
  • 1 cup instant polenta
  • 50g feta, crumbled
  • 50g semi-dried tomatoes, well chopped


  1. Heat the stock in a large pan until it comes to a gentle boil
  2. Meanwhile line a large baking tray with baking paper
  3. Slowly pour the polenta into the stock, whisking constantly until it starts to thicken
  4. Add the feta, tomatoes and 1 tbsp of the oil from the tomatoes – season with salt and pepper
  5. Stir with a wooden spoon for a few minutes until it is cooked – it will be very thick
  6. Pour the polenta onto the baking tray and use the back of a metal spoon to smooth it out to fill the tray – work quickly it will start to set
  7. Allow to cool and put the tray in the fridge for 30 mins (or it will keep overnight like this)
  8. Heat the oven to 180˚C
  9. Cut the sheet of polenta into ‘chips’ and lay out on an oiled baking tray. Drizzle with some extra oil – or spray oil is really good here.
  10. Bake for about. 30 minutes, until golden and crisp – turn the chips half way through cooking

Unbaked chips store well in the freezer – although them to thaw before baking

butternut squash waffles

makes 16 waffles



  • 1 cup mashed butternut squash
  • 2 cups plain flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 eggs, separated
  • ½ cup oil
  • 2 cups buttermilk


  1. Put on the waffle plate to heat up
  2. Sift the flour and baking powder into a large bowl
  3. In a jug, mix together the buttermilk, egg yolks and oil
  4. In another bowl whisk the egg whites until they are stiff
  5. Add the buttermilk mix to the flour and stir through – don’t mix too much, it doesn’t matter if there are a few small lumps
  6. Add the mashed butternut squash and stir through to combine
  7. Fold in the whisked egg whites
  8. Cook on the waffle plate until golden and cooked through

These are great either sweet or savoury. If you’ve got some left over, store them in the freezer and they’ll be ready to pop in the toaster for a great brunch with fruit and yoghurt.


28 thoughts on “Blog Recipes

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