Ranch dressing is perhaps one of the most important condiments in this great country. However, it’s not always filled with good-for-you ingredients. For one thing, most homemade ranch is made with mayonnaise. Now don’t get me wrong, I love mayo. But it does usually contain refined oil, unless you make it yourself with olive oil (which I have yet to try), so I eat it in moderation. This recipe uses sour cream instead of mayo, and if you ask me, it’s way more delicious than store-bought ranch!...

While I’ve always been someone who enjoys sweet breakfasts alongside my morning coffee, I have recently tried switching to more savoury options in a bid to limit my sugar intake. These split red lentil pancakes are easy to make, delicious and thanks to slow-releasing red lentils, they will keep you full for ages afterwards. Lentils are also a great source of plant protein so that’s an added bonus if you are an athlete or lead a physically demanding lifestyle....

Three cheeses top these yummy pizzas: mozzarella, parmesan, and of course, soft goat cheese. No sauce on this white naan pizza- only a drizzle of extra-virgin olive oil to coat the crust before adding the toppings. The mozzarella is a great melting cheese that coats every bite. The parmesan adds a yummy salty, umami flavor to the pizza- I always like adding extra salty flavor to pizzas without any cured meats, which are already very salty....

Shredded potato Rösti is a dish that hails from picture-perfect Switzerland, yet it feels strangely familiar to me. I guess it’s because it’s very similar to my dad’s all time favourite – Polish potato pancakes (“placki ziemniaczane”), which you may know as “latkes”. Both these dishes are quite similar in terms of simple, everyday ingredients and the preparation method. What I like about rösti though is that it allows you to go easy on the oil if you feel that way inclined (frying good, crispy “latkes” on that little oil is a challenge) and it takes care of itself and lets you get on with other stuff....

The spring might have finally graced us with its presence and next week’s weather is looking positively beachy, but the evenings are still quite cold so I thought that a warm, comforting stew is still quite a fitting recipe. Today’s inspiration came from Spain. I made you my own version of a Spanish classic: garbanzos con espinacas (chickpeas and spinach stew). There are lots of different versions of this dish, some are drier than others, but I went for chickpeas swimming in lots of rich tomato sauce generously spiced with my beloved cumin, smoked paprika and a hint (I really had to restrain myself 🙂 ) of cayenne pepper....

Yippee! Autumn has finally rolled in and I’m celebrating with a little dance and a spiced carrot and chickpea salad (I know, I rock haaaard 😉 ). At its warm, sun-low-in-the-sky spectrum (as opposed to wet and cold), autumn is probably my favourite time of the year. I mean summer IS beautiful, especially in this part of the world, but when you cook for a living, hot weather isn’t your best friend....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 📖 Make zucchini and summer squash casserole Step 1:Preheat your oven to 450°F. 👩🏽‍🍳 Tips to make the best casserole Let your cream cheese come to room temperature before adding it to the skillet. This will help it melt more evenly and blend better with the vegetables. Spread the cracker and cheese topping evenly over the casserole for a consistent golden-brown crust....

I’ve been in the mood for pancakes lately and as I have increased the amount of exercise I do, I wanted to come up with a pancake recipe that is high in protein – that’s how the recipe for tofu pancakes came about. These tofu pancakes are really easy and fuss free to make, a perfect way to use up leftover tofu if you have some leftovers you are not quite sure what to do with....

After another potsticker marathon earlier in the week, I felt like a quick and easy-to-prepare lunch today. With the weather taking a turn for the worse we are all more prone to catching a nasty cold so keeping your body’s nutrient stores up seems like a good idea. I’ve decided to tap into the immense healing potential of fennel, which was revered by the ancient Greeks and Romans. A fennel bulb packs a whole host of nutrients including loads of vitamin C, which is crucial for the proper function of the immune system....

Hope you are doing well and enjoying this, long if you live in the UK, weekend. I’ve had a bit of a challenging week recipe-wise, on Friday just as I sat down to edit the photos for this recipe, my computer has had a malfunction and I lots a bunch of photographs for this recipe. Initially, I wasn’t so panicked as I was convinced to have them on my memory card, but luck wasn’t on my side....

How does an autumn inspired vegan pumpkin cake (also known as vegan pumpkin bread) topped with a luscious cloud of pecan frosting sound this weekend? Good? Good, as that’s what I have for you today. It’s a simple one bowl cake studded with crunchy pecans and topped with a dreamy frosting with a pronounced roasted pecan flavour. It makes a mean afternoon treat and it comes together in a cinch....

It’s the season where the siren call of your couch feels more seductive than ever or is it just me? I find myself having to work hard against this pull towards being a bit lazy and sedentary at this time of the year. I joined my local gym in the hope of keeping the lazy gremlin at bay and I continue to meet my personal trainer in the park once a week despite the fact that it’s getting a bit too cold for comfort right now....

I’m not sure if you’ve noticed but I am breaking with tradition today – it’s the first weekend in weeks where I am not publishing a dessert recipe. For a dessert-aholic like me that’s a big step! In all seriousness, this whole lock down business has been terrible for my waistline and I am keen to do something about it before things really get out of hand! I have returned to running post-Covid, but then I chickened out again when, out of the blue, the temperature suddenly reached over 30° C (that’s 86° F) last week....

Some time ago, I made Duncan’s favourite Wagamama dish and it went down a storm with so many of you that today I’ve decided to tackle one of mine – yasai chilli men – oodles of soba noodles with stir-fried veggies in an addictive lemongrass and pepper sauce. For those of you who are unfamiliar with Wagamama’s, it’s a chain of noodle bars offering well executed Japanese fusion dishes. Going out for a meal (including trips to ‘Waga’) was a big part of my past London life and even though I remember saying to myself at the time that I need to cook more (funny that!...

It’s salad season yet evening are still a bit too chilly for my liking so I was after something that’s a half way house between a salad and a stew. This warm butter bean salad is just perfect and easy to make too. My goal was to use few ingredients and to make this warm butter beans salad recipe so straightforward that you can make it mid-week without breaking a sweat....

Jump to:Lemon Curd Cookies, Bars and MacaronsLemon Curd TartsLemon Curd Pies Lemon Curd Ice Cream Lemon Curd CupcakesLemon Curd CakesLemon Curd CheesecakesLemon Card Pavlova & MousseLemon Curd Breakfast TreatsOther Lemon Curd Sweet Treats 💬 Comments This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Lemon Curd Cookies, Bars and Macarons Who doesn’t love a delicious, decadent lemon cookie?! These easy recipes are perfect for when you want something sweet, but also tart and salty....

I am coming to an end of my stay in Krakow and although I’ve enjoyed myself immensely, I am ready to go home. The weather has turned pretty cold and miserable all of a sudden and I haven’t packed enough warm clothes for one. I also miss Duncan, Tina and my bed and my routine. My today’s recipe is a simple granola recipe, which I’ve been enjoying a lot lately....

I don’t seem to have the best timing lately… I waited with my last recipe for vegan quiche with asparagus for so long that asparagus was almost out of season by the time I published the recipe. This recipe on the other hand appears to be quite the opposite. According to many online seasonal veggie calendars, broad beans should be in season here in the UK from May onwards, for about 4 months....

This Indian butternut squash recipe is perfect for Indian keto diets. The keto sambar can be enjoyed with a healthy dosa or idli for a completely clean meal. No more lentils! Those words were hard for me to understand, but once I realized how they really made me feel I knew I had to try harder. This is where this Indian butternut squash sambar recipe came about. Ingredients butternut squash, steamed and pureed - feel free to use pre-cut or even frozen butternut squash....

What are the risks of composting tomato plants? There are some risks associated with composting tomato plants (but not that much more than composting any other plant). Can you compost tomato plants? Look, composting is a great way to recycle organic materials and create nutrient-rich soil for your garden. Tomato plants are a great source of nutrients and composting them is an easy way to recycle them! They can help improve the texture of your compost, and they add organic matter to it....