Happy Sunday everyone!
Whether you are beating the crowds for your Christmas shopping or just relaxing at home, my warming winter salad is perfect to fill you up and leave you feeling amazing inside and out. With all the squashes we have around us what better way than to use them in a salad? I have used the red onion squash variety but of course you can use any kind you have to hand. Jerusalem artichokes are also a winner here which I have used, they are equally as delicious and bring a robust and almost mushroomy-like flavour to your salad. Sweet potatoes are also delish and provide those extra vitamins and minerals, sound good so far? Keep reading…
All you need is:
1/2 medium-sized squash, cut into cubes
3 sweet potatoes, cut into small cubes
3 Jerusalem artichokes…wait for it…also cut into cubes!
A decent handful of any salad leaves you have to hand
A handful of cherry tomatoes
1/2 of an avocado, cut into small cubes
1 tablespoon of extra virgin olive oil or avocado oil
Seasoning and extra chilli flakes if desired
Simply heat your saucepan over medium high and toss your artichokes, squash and sweet potatoes in your oil, season well and cook until golden brown and crisp to the touch. Set aside and let it cool down whilst you arrange your salad in the way you wish and simply scatter your delicious and hearty root vegetable cubes on top, what could be easier?
Warm…enticing…sweet and smokey, harissa is truly the fitting Autumnal sauce for all your meat, seafood and vegetables. I not only love the exotic and rich flavour but I enjoy it knowing that it is high in antioxidants if made from scratch due to the high level of capsaicin from the chillies. My harissa chicken is perfect for entertaining as well as a comforting meal for yourself. All you need for the harissa paste itself is:
2 garlic cloves, crushed
1 teaspoon of coriander seeds
4 tablespoons of olive oil
Roasted chilli pepper flakes (anywhere from a pinch to a tablespoon)
1 teaspoon of caraway seeds
1 pinch of saffron powder (pounded from the strands)
½ roasted red peppers, ripped into rough chunks
Simply blitz up the following ingredients for your harrisa paste and marinade your meat/fish or vegetables for a minimum of thirty minutes before you cook anything! This paste will keep in the fridge for up to 5 days, so it’s a versatile and solid healthy sauce for your kitchen! Try it guys!
With Autumn upon us I wanted to show you one of my all time favourite dishes: Fritters! Although no one really knows exactly where it originates from, I love this fact since so many wonderful sweet and savoury variations have been made. From the Anglo-American to the Asian varieties, there’s no question that this humble street food is satisfying for all. There is one bone to pick with these fritters though and that is the way in which they are made. I am not a fan of deep fried food at all and do not ever recommend it to my readers so how about you try my lighter version which is just as tasty but you won’t have that awful greasy taste! All you need is:
1 medium cauliflower, blitzed into fine bits
1 Tbsp of almond flour/ gluten-free flour
A generous pinch of Himalayan salt and cracked black pepper
1 Tsp of smoked sweet Paprika
1 medium carrot, grated
1 leek, finely chopped
2 Tbsp of melted coconut oil
Simply incorporate all of your delicious ingredients into a large mixing bowl and set aside. Next, heat the first tablespoon of coconut oil in your shallow frying pan over medium heat (not high because it will burn-trust me!) and shape your fritters with a spoon and once your pan is hot enough, drop them in slowly and flatten it into your desired shape. They cook super quickly, so after 1 minute flip them over and watch those fritters multiply! They can be eaten hot or cold, you decide. Give them a go today guys!
Need a bit of a cool down guys? Use herbs. Yes. They are tasty, fragrant, affordable and best of all, they are good for you! I was recently reminded of my love for herbs and how powerful they can be in all dishes, sweet and savoury. Of course, we should also be aware that too much consumption of herbs can lead to the ‘disaster pants’ situation so why don’t you try my easy herby salad? It’s tremendously simple and it’s cold cold. Perfect for these summer evenings when the last thing you want to do is face a hot kitchen.
My base includes: Cherry tomatoes, avocadoes, baby spinach, baby kale and artichokes
Herbs used: A tablespoon of parsley, mint, oregano and a dash of thyme, all roughly chopped.
Happy Baking! (but don’t bake in the sun)
Butternut Squash just keeps getting better and better in my eyes. I think it is a vegetable that is often overlooked and I am here to put a stop to that today. Yes, it can of course be used in a soup but when it is roasted, you can toss it through your couscous, as a standalone side dish and a delicious salad. I simply used the base salad leaves I had lying around in the fridge and some any nuts you have around really. I choose pecan because it has a wonderfully crunchy and dry texture. It works well with the soft and moistness of the squash. Do give it a go!
Hej hej everyone!
Feeling the chill? As we are well into January, I wanted to share my most recent cooking adventure: Swedish Meatballs! They have such an interesting flavour as I used a typically Nordic herb to season the beef meatballs. Dill is so underrated which is a great shame as it brings a fresh flavour to any dish and cuts through the richness of any heavy dish.
Make sure you try this refreshing take on my Swedish Meatballs, made with a simple tomato base and lots of dill!
How are your new year’s resolutions coming along? That good! Wow, well done. Okay…so perhaps you are having some trouble with sticking to healthy eating habits or maybe you are losing some motivation/inspiration? Never fear because my seasonal and super quick salad is sure to leave you smiling and satisfied!
All you need is:
A large handful of kale, torn up roughly (I cannot praise this delicious vegetable enough!)
1/4 butternut squash, cubed and roasted lightly with seasoning
1 tsp of sesame seeds
small handful of cranberries
squeeze of lemon
1 tsp of extra virgin olive oil
Simply arrange on a large serving plate and enjoy straight away!
Please try this delicious salad; I know you will love it just as much as I do!