It’s hard to believe I am in Week 7 already. The fears I used to harbour around quitting sugar have now completely dissipated. I am by no means saying I plan to eat 100% sugar-free for the rest of my life, but I am convinced that quitting sugar is far easier than many would have had…
Dinner
ROASTED CARROT SALAD (with cranberries, rucola & toasted almonds)
Advent is fast approaching (so is the snow, no doubt) and I wouldn’t normally associate this time of year with salad, however one look at the ingredients list of this delightful dish and I was hooked. Not only does this salad contain some of the yummiest seasonal ingredients, it also looks vibrant and festive and…
BREAD MAKES A MEAL: TOMATO BRUSCHETTA & LEEK + CHEESE TOASTIES (a journey to River Cottage, part 3)
Classic tomato bruschetta was one of my favourite light meals back in the days when I still lived on the other side of the planet and frequented the delightful Italian cafés Down Under. I cannot believe that it took purchasing Hugh Fearnley -Whittingstall’s River Cottage Veg Everyday! for me to discover just how easy it was to make…
TWO-POTATO PASTIES WITH HOMEMADE ROUGH PUFF PASTRY (a journey to River Cottage, part 2)
My childhood tuck shop school lunches growing up Down Under often featured the ubiquitous Aussie sausage roll/pie/pasty, all impossible to find in this part of the world unless you are prepared to pay exorbitant prices for factory-made, frozen versions at The English Shop (which, no doubt, many a homesick Aussie is wont to do). These undoubtably healthier veggie…
RED LENTIL AND VEGETABLE SOUP
I don’t know why, but even during Summer, rainy weather seems to bring to mind bowls of hot, hearty soup. It was an August afternoon and raining heavily outside. I had discovered a packet of organic red lentils in my cupboard and jumped online to find a vegan soup recipe that called for them. I asked…