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.
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
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……
These little treats are so delicious I have to stop myself not eating all of them at once. I have a two at the time limit! They are on the right side of sweet, not too sweet, with the sea salt taking them to an other level. The batch I made yesterday is nearly finished so I need to make an other batch (or two) before my mother arrives next week. She loves these!
They are easy to make, just a little fiddly to cover in chocolate. Do the toothpick trick I describe below as this will make the process easier. I used a milk free good quality chocolate so the treats are suitable for vegans.
Growing up I always dreaded the day when pea soup was served in school. I used to stir it around to cover all edges of the bowl so it looked like I had eaten some. The highlight of the pea soup day was that we always got pancakes for desert.
Today I love pea soup but I make it with frozen green peas and not the Swedish traditional yellow split pea.
I have garnished this soup with sprouts, cress and toasted coconut. I like adding some crunch to a puréed soup or I have this feeling of eating baby food. I toasted the coconut flakes with 1/2 a table spoon of maple syrup and a sprinkle of salt.
Over the last few days, when I have been walking past the green grocer, I have seen a box of purple carrots and thought to myself that I must pick some up and cook with them. After seeing a friend this morning I happened to walk past again and finally bought some. This dish was created.
We ate this dish with some grilled goat cheese on the side. The combination worked very well but you could also serve with meat or other vegetable dishes.
I have been making many roasted vegetable salads lately. There are two reasons for this, first of all I love roasted vegetables and secondly they are great when you try to cook and have a unpredictable 8 month old baby to care for. I sometimes prepare the vegetables during his morning nap. This makes the dinner preparation so much easier. The salad can be served warm or cold, on it’s own or as a side with meat or other vegetable dishes.
I know we are coming into colder weather but I had to post the recipe for this salad as it’s so good. I have made it three times now and won’t get bored of it. I will probably make it a few more times while there is fresh corn at the green grocer. The salad is great on it’s own or as a side to meat or fish. When I made it for a party the other week, we ate it with corn nachos.
My friend and her son was coming over for a “play date” after school so I decided to make a cake. I altered the recipe from the Vegan Redcurrant and Coconut cake recipe, that I posted during the summer, to fit the season. As it is the best time for the Great British apple, I ended up making a apple and cinnamon cake. The cake was good, but the play date was a bit of a disaster…..Casper was rude to the boy and said he didn’t want to play…..I was left embarrassed and threatened no TV for a week. He later explained he wanted to go to their house so we decided we will give it an other try next week at theirs!
This is not your normal sponge cake. It has a nice sticky and gooey texture. Perfect for a cold autumn afternoon with a hot cup of tea.
This stir fry is packed with vitamins and a great boost for the immune system. If you love garlic and ginger you can always up the quantity. The key to a good stir fry is to have everything prepared before you start to cook. This meal took me 20 minutes from start to finish. That’s with a seven month old baby in a high chair that also needed attention. In other words, great if you are in a rush.