Vegetable & Noodle Broth

Veg & Noodle Broth

I seem to be obsessing over noodles at the moment.  I’m having them in a stir-fry, making noodle salads, I made this broth a few months ago and have been eating it every week now, it really is good and so quick to make.

You can use any vegetables although some may need parboiling first like carrots for instance.  Even a few prawns would be nice thrown in too.

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Butternut Squash & Rosemary Risotto (Dairy Free)

I find there is something very relaxing about making a risotto, the stirring and not rushing the dish is just such a nice feeling.  Don’t get me wrong there are times when we don’t have time to stand at the hob and stir and keep a close eye on a risotto, that’s where an oven baked risotto comes in handy (I’ll be posting a recipe for one of those soon!)  I do think though in this day and age everyone seems to be in a hurry and we are bombarded with information and facts from 24 hour news channels, social media updates etc that we don’t have a moment to just zone out, this is why I think I enjoy the cooking process of a risotto.  Pour yourself a cup of tea or a glass of wine and just relax and enjoy cooking!

Butternut squash risotto2

I originally was going to do a pumpkin risotto then I remembered I’m not overly keen on pumpkins however I LOVE butternut squash!  You can roast the squash and rosemary ahead of time and store in the fridge for up to 2 days in an airtight container or you can roast it whilst prepping the risotto.

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Sausages with Peppers

I’ve finally had to admit Summer is over and Autumn is here as I have had to put on my central heating.  Every year I try to wait as long as I can in the hope that if I don’t put the heating on we will suddenly get a few more days of glorious warm sunshine.

I do love Autumn though, especially the cold crisp mornings and seeing the different colours as the leaves change.  I also love cooking comforting food at this time of year, soups, stews and casseroles.  I do still have salads but tend to do warm salads with grilled vegetables and lentils.  This sausage and pepper dish is perfect for a cold evening.

Sausages & Peppers

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Vegetable Spring Rolls (Gluten Free)

Spring Rolls

I’ve noticed since I’m getting older my taste buds are changing.  I was never one to have a lot of spice in my food, I was the girl who always ordered a korma and had yoghurt on the side to stir through it, but now I’m loving all different spices in my dishes and chillies too.  I’m not at the point of having too much chilli that I cannot taste the food (I really don’t see the point in that as food is to be enjoyed) but I’m loving a little heat.  I also disliked mushrooms for years, I couldn’t stand the smell, sight or taste of them, it wasn’t until I was in my twenties at a dinner party and presented with a mushroom starter which I forced my self to eat out of politeness then….BAM I actually realised I liked them!

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Sweet Potato & Pomegranate Salad

Salads are so easy to throw together and there are such a variety of ingredients available nowadays.  It used to be a salad was a bit of limp lettuce, a tomato and some cucumber and perhaps some cress!

There are no rules when it comes to making a salad, use whichever lettuce you like or try a salad without lettuce.  Add whichever vegetables, fruits, nuts, beans, seeds you have at hand and you’ll come up with a great salad.  This is what happened when I created this salad.  I hadn’t been to the shop but I had some roast sweet potato in the fridge (I often roast or steam a batch of vegetables and keep them in the fridge to snack on or for salads), a lone pomegranate and some other salad items that needed using.  I also had a tin of mixed beans in the cupboard that I added too.

Sweet Potato & Pom salad

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Pesto Turkey Burgers

It’s Summer which means its barbecue time!  And you can’t beat a good burger on a barbecue.

Unfortunately for me I don’t have a barbecue but these turkey burgers are super tasty oven baked – although I’m pretty sure they’d taste awesome done over some hot coals, so if anyone wants to pop over with their barbecue it would be greatly appreciated 🙂

Pesto Turkey Burger

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Roasted Sweet Potato & Chorizo Frittata

I’ve had the idea for this recipe in my head for a while now and when I tried it the other day for the first time, I was annoyed at myself for not making it sooner!  It is super tasty and you can have it hot or cold which makes it ideal to make ahead to take on picnics or to take a slice to work. It also makes a lovely brunch dish.

I’ve called it a frittata however it’s also similar to a crust-less quiche as the eggs are cooked in the oven rather than over the hob like a frittata.  Either way frittata or crust-less quiche, it’s good!




Serves 4


-1 medium sweet potato, scrubbed or peeled and cut in to small dice (you need approx 2 cups diced potato)

-2 tsp. olive oil or rapeseed oil

-100g chorizo, diced

-1 small or 1/2 large red onion, finely diced

-6 eggs

-salt & pepper to taste

How To Make

Pre-heat oven to 200C/400F.  Line a baking sheet with tin foil.

Place the diced sweet potato on the baking sheet and toss with 1 1/2 tsp. of oil.  Ensure that all the pieces are covered.

Place the potato in the oven and roast for 30 minutes, giving the potato a toss half way through.

Once potato is cooked, set aside.

Reduce the oven temperature to 180C/355F

Place a shallow casserole or large frying pan (that’s suitable for the oven) oven a medium heat.

Add the chorizo and cook for 4-5 minutes until starting to brown.  Remove and set aside.

Add the onion to the casserole and cook over a medium-low heat until soft.  There should be enough oil in the pan from the chorizo, however if you feel the onion is sticking add the remaining 1/2 tsp.

Whilst the onion is cooking, beat the eggs in a bowl with a pinch of salt and pepper (don’t add too much salt as chorizo tends to be salty).

Once the onion is cooked, add the potato and chorizo to the pan and gently stir everything together.  Spread everything in an even layer in the pan, remove from heat and add the beaten eggs.

Place in the oven on the middle shelf and bake for 25-30 minutes until set.

Eat whilst warm or allow to cool and store in an airtight container in the refrigerator.

I like to serve this with a simple green salad and some chutney.

Enjoy 🙂

Sliced Frittata

Chicken Goujons (Gluten Free)

Can you believe it’s May already?  It seems 5 minutes ago I was thinking of Christmas and the New Year, this year is certainly whizzing by.  I’m looking forward to warmer weather (which we’ll hopefully get; in Scotland you are never guaranteed a warm Summer), I’ve already started lists of recipes I want to try to develop with lovely Summer flavours.

Chicken Goujons

This recipe doesn’t really scream Summer or any particular season to be honest.  You could have these goujons any time of the year with either a salad or homemade fries or baked potato.  And these goujons are not just for kids, adults will enjoy them too and you can change the seasoning to whoever you are making them for, so if it is adults who are going to be having them, then a little chilli powder gives them a lovely wee kick.

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Lemon & Coriander Falafel (Gluten Free)

When I first moved to the Middle East many years ago, everyone kept saying to me that I must try falafel.  I wondered what on earth they were actually wanting me to try – visions of curried camel or roast camel swirled around my mind.  Well thank goodness it was neither of those things; falafel is actually a ball or patty of chickpeas with seasonings and are deep-fried.  And they are good.  They are, so, so good!

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