I actually prepared and perfected this recipe weeks back, but going back to work has taken a a lot of adjusting. Getting used to get ready in the morning, doing pick up for two boys at different locations and trying to work out a balance between work and home life.
I’m hoping that I will get back into a routine and post more recipes here as this is something that I have really enjoyed over the last year.
Here is my very late recipe for ‘Toasted Buckwheat, Roast Carrot, Orange and Crispy Kale Salad’. I have made this salad many time now and really enjoy it on it’s own or with some feta cheese, pan fried sea bass or some roasted chicken.
My year of maternity is nearly coming to an end. As I’m writing this I only have two more weeks at home with baby Harry before he starts full time with the child minder and I full time at work. I have mixed feeling about this, part of me is really excited about getting back to work but the other part is dreading not spending the day with Harry and not being able to pick up Casper from school. But I know that both boys will be in good hands until I pick them up.
We have been eating really healthily during my maternity leave as I have had the time to plan and try new meals. This has left us feeling better and provided us with extra energy, well needed with a new baby. Eating health is a lifestyle that I’m not intending to stop, so going back to work will mean having to get super organised with my meal planning and do some food prep during the weekend. Without a plan it’s easy to opt for a take away or a bag of fresh pasta when you get back from work late and dying from hunger. But with everything easily available in your fridge, and a plan on the wall there is little chance of failure.
I will share my planning and meal prep ideas in a future post but now I would like to share the recipe for these fritters. They take a bit of work but are well worth the effort.
My Ecuadorian friend Susanna visited Europe a few weeks ago to participate in a chocolate fair here in London and one in Paris. She develops some of the best chocolate that I have ever tasted. She kindly left me with a bag of chocolate couverture to do something tasty with.
Montecristi Chocolate is an organic chocolate couverture named after one of the most iconic towns in the region of Manabi, Ecuador. Susanna buys the cacao bean directly from the farmer at a fair price and produces the finished product in the country of origin. This benefits the local economy and the small scale farmers.
The cake recipe I came up with is both dairy and gluten free. I have tried to keep the amount of refined sugar to a minimum, using agave syrup as a substitute. The coconut oil is a perfect match with the chocolate that has hints of tropical fruit. To make the cake more festive I made a spiced orange syrup and served with freshly cut orange segments.
I set out to make a Dal but changed my mind half way through cooking and ended up with this delicious and healthy vegan soup, packed with goodness and perfect for a cold winters day.
I didn’t make the soup too spicy as I wanted my baby Harry to have a taste but if you like heat then add more chilli. My father will travel to London from Sweden tomorrow and stay with us for the week. I’m planning to make this soup for him, he loves spicy food so I will probably triple the amount of chilli and serve Harry something else…… …..continue reading
After a sunny day on the Heath in freezing cold weather it was nice to get home and do some cooking while Seb was playing with the boys. We had a tasty roast during the day I decided to cook up something light for dinner. I have been perfecting the recipe for my Rainbow Chard, Potato and Herb Frittata over the last week. The ratio of potato VS chard was not right on my first attempt and the potato I used for the second attempt was too ‘floury’ but this time I think I got it right! Lucky that as my family are getting tired, of having the same dish for lunch and dinner every other day.
I served up my frittata with some kale massaged with lemon juice, olive oil and a pinch of salt, a green salad will also do the trick, and sumac yoghurt. Use Greek/Turkish yoghurt with a generous spoon of sumac.
This dish is really easy to make and only take 30 minutes if you follow the recipe in the right order.
Cauliflower rice has become a big thing amongst healthy eaters in the last few years. I have heard about it, stumbled over it on social media but never tried it until this weekend.
We spent the afternoon at the local farmers market and I picked up a nice big cauliflower head. When we got home Seb took the boys out for a walk and I set to experiment in the kitchen with what would be my first attempt to making cauliflower rice. I had been giving the dish some thought in the previous week and decided I wanted to try it with mushrooms and dill. I will definitely make this dish again and also try different flavour combinations. There is one I’m working on so watch this space……