Aubergine Carrot Couscous – Bazaar Review & Giveaway
At last we have the long awaited (by me at least) vegetarian cookbook from Sabrina Ghayour. Bazaar: vibrant vegetarian recipes is pretty much what you’d expect from the title. It’s packed with mostly Middle Eastern inspired recipes from a talented flavour enthusiast. Flick through the pages and you’ll find dishes both vibrant and exciting. Read on to learn more about the book along with a recipe for roasted aubergine carrot couscous. Oh, and there’s a giveaway too.
Carrot Top Pistou Recipe with Lemon
Back off Bugs, carrot tops aren’t just for bunnies. This naturally vegan recipe for carrot top pistou produces a vibrant, fresh and zingy condiment that livens up all sorts of dishes. It’s super quick to make and can be on the table in five minutes.
Spelt Snickerdoodles – Cinnamon Cookies
If you like cinnamon, then snickerdoodles are the biscuits for you. Isn’t the name fabulous? For those not in the know, they’re a popular American classic: buttery balls of dough that are rolled in cinnamon sugar just before baking. These spelt snickerdoodles are made with wholemeal spelt flour and produce a delightful soft and chewy cookie.
Rye Sourdough Bread – Variations on a Theme
Sourdough bread has been made for thousands of years. It’s a much easier process than you might think. A rye starter is a particularly good one to have as it’s robust and will sit happily neglected at the back of the fridge for a while. Read on for a simple and full-proof recipe for making my version of rye sourdough bread. You’ll also find a number of variations as well as a method for making your own starter.
Lettuce & Pea Soup with New Potatoes
Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).
Hot Cross Bun Pancakes for Easter
Do you like the idea of making homemade hot cross buns? I do and sometimes I actually manage it. Yeasted buns need a bit of planning and a fair amount of time. Most years, I find it’s Good Friday before I know what’s going on. These hot cross bun pancakes have all of the flavour without the hassle and are ideal for Easter breakfast, brunch or tea. Plus, as it’s Easter, you can serve them with my easy chocolate sauce.
Gluten-Free Coconut Cakes – Breakfast Bibingka
Bibingka for breakfast anyone? These gluten-free coconut cakes are inspired by a Christmas treat from the Philippines. They’re called bibingka and are really simple to make. They’re both filling and not too sweet, so are just right for a quick breakfast on the go.
Easy Carrot Jam – A Sweet Persian Condiment
Yes, carrot jam is a thing. It’s been made in the Middle East since at least the 12th century. In Iran, carrot jam is flavoured with cardamom, rose and sometimes saffron. In this Persian inspired easy carrot jam recipe, I’ve used all three. It’s wonderful eaten just as it is on toast, but it also makes a delicious accompaniment to salty cheese.
Prune Rock Cakes – An Almost Traditional British Bake
Rock cakes are a traditional British bake and they are one of the easiest to make. Craggy lumps of stiff cake dough are mounded onto a baking tray and bunged in the oven. The result are these scrumptious little morsels that look a bit like rocks. If you’ve never had them before, don’t worry, they are not rock-like in texture. They are in fact crumbly and utterly delicious. These sultana and prune rock cakes are a variation of the classic bake, but you can use whatever dried fruit you like.
Green Smoothie Bowl with Pear, Avocado & Almonds
This double pear green smoothie bowl is a firm favourite with us. In fact everyone who’s tried it has been impressed and wanted the recipe. It’s rich, filling and delicious. It’s also packed full of nutrients and keeps me going for hours. That’s at least two of your five-a-day done and dusted by breakfast.
