Naturally sweet autumn pizza with cinnamon & coco dusting
I've wanted to make a sweet pizza for ages but making a sweet, healthy & gluten-free pizza has been pretty tricky, because most recipes use sugar, oil etc and either dont taste nice, or the dough doesn't hold together very well. I've adapted my recipe from a savory, gluten-free Jamie Oliver pizza recipe and also used brown flour - the result is a thin crispy base which has a grainy, nutty flavour. Ingredients: For the base 7g Dry yeast 200ml Almond milk (you could also use ri
Eggs glorious eggs: Eggs three ways
Eggs. I love them. No really I think I may actually have an unhealthy obsession, most of my post-work dinners consist of some sort of egg based meal; boiled egg sandwiches, egg and soldiers, avocado and poached eggs on toast, pretty much egg and anything. Eggs No.1: Fried eggs, chorizo and parsley: Dice the chorizo and fry it in a pan with a teensy bit of oil Crack over X2 eggs and fry them until they are almost cooked, then flip them to cook 'over-easy' - as our American fri
Power juice: Carrot, apple, ginger, avocado, spinach. Mint!
I used to go into juice bars all the time but they are so damn expensive to buy everyday and so easy to make at home so I've vowed to try and always make my own to last me the week. My power juice is a twist on the classic carrot, apple & ginger which I used to order every morning. I use more carrot than apple and have added avocado and spinach for added nutrients and goodness, as well as a little mint for a twist of freshness. Perfect in the morning to power you through till
Autumn Salads: Roasted butternut squash, ricotta, pomegranate & toasted pine nuts on a bed of baby w
A beautiful autumn salad that is both healthy and comforting, I like to enjoy it when the butternut squash is still warm and if you are feeling a little naughty you can add a spash of sage butter which enhances the flavour and butteryness of the squash and adds a gorgeous woody flavour. Ingredients: x1 Butternut squash sliched into wedges x1 Handful of baby leaf watercress 110g Pomegranate seeds 90g Pine nuts 90g Ricotta Olive oil Salt & Pepper Sage butter (optional): 20g Fre
Crispy Japanese style quinoa patties with cod, shrimp & capers
Sick of eating the same work lunches over and over and desperately trying to resist the temptation of bread (mmmm), potatoes and rice, at least five days a week, I decided to try quinoa to make some type of fish cake concoction. For these I used Japanese panko breadcrumbs rather than plain white bread because they are lighter, crunchier and stay crispier longer. Not to toot my own trumpet these patties turned out pretty well - crispy on the outside they have a moist centre wi
