Dates are truly natures caramel and its why many vegan and health conscious recipes use them as a caramel base in bakes and goodies. They are naturally sweet and molassesy and have a pleasant chewy texture which is delicious when contrasted with a crunchy toasty nuts. With Ramadan in full swing I have been thinking…
Category: Recipes
Lemon & Olive Chicken Tagine
A Tagine is a Moroccan stew that is cooked and served in a “Tagine” which is where it gets its name from. It doesn’t mean you need to have a Tagine to make one – a decent heavy based saucepan will do – however I feel that clay material that a tagine is made from…
Tuscan Kale Salad
Kale is one of those vegetables that you know you are supposed to eat – being so nutritious and all – but you don’t necessarily look forward to it. However this recipe will allow you to wear your healthy eating halo and for your tastebuds to dance simultaneously! The combination of the sharp italian hard…
Fragrant Coconut Dhal
This dhal is one of the most comforting, economical and delicious dishes I know of and we enjoy it almost every week. Dhal is a ubiquitous term for a dish that can look completely different depending on where in India you might eat it and each state in India has its favourite version. While all…
Creamy Tofu Curry
There are so many ways to make a lovely curry and with winter looming it really is one of my best comfort foods. This recipe makes a silky smooth creamy aromatic sauce that is very mild and family friendly. It doesn’t have to be served with tofu and works well with other veggies, prawns, chicken…
Saag Paneer
Paneer is a type of fresh cheese used often in Indian & Afgan cooking and which is happily much more readily available these days! It is made in a similar way to ricotta and then pressed into a slab so it’s a light and healthy way to get protein into your diet. It is often…
Persian Aubergine & Split Pea Stew – Khoresht Bademjan
Serves 4-6 INGREDIENTS 3 medium Aubergines quartered lengthwise and then cut into chunks. 3 tbsp olive oil 1 cup yellow split peas (soaked in water for 2-3 hours and boiled for 10mins) 2 large onions, peeled and sliced very thin – one for stew – one for garnish. 3-4 TBSP butter/ghee, for frying the onion…
Cherry & Pecan Granola
This is one of those recipes I have never really given much consideration to as it’s just something that happens every week in our house (a necessity really given the levels of hunger teenage boys seem to be afflicted by) . However after my last house-guest demolished an entire jar and begged me for the…
Moroccan Orange & Lemon Roast Chicken
I think one of my earliest “pleasureful” memories of eating as a kid is one of eating roast chicken. My mother made the best, (of course) and it was a dish that brought us all together. I even remember her roasting a chicken and wrapping it in foil for long plane journeys so we could…