Whaaaat? How did it get to August suddenly? I mean, don’t get me wrong, I love August (ever since we moved away from Paros as tourist crazy August there was easily the worst month ever!!), but I realise that we are slowly heading for the end of summer and that’s making me a little sad. I don’t want this summer to end! It’s been too good. August is all about blackberries, plums, tomatoes and sweetcorn and these are the ingredients I am totally inspired by at the moment....

This light pasta dish has been inspired by Greek generosity and my budding plant growing potential. Allow me to explain. Whenever we go shopping for vegetables here, we always end up with more than we were planning to buy. I admit, I’m partly to blame because a well-stocked greengrocers is to me what a candy shop is to a kid. I go crazy ignoring Duncan’s persistent eye rolling and sighing....

Enchiladas have to be one of my favorite make-ahead meals. You can assemble them days in advance, and the leftovers are always delicious. You can even freeze them for later! And these enchiladas are SO nutritious, and such a great way to eat more vegetables. They’re PACKED with mushrooms, spinach, and zucchini. A few store-bought prepped ingredients, like using canned beans and jarred salsa (rather than homemade enchilada sauce), save tons of time and effort....

If you have some corn tortillas hanging out in your fridge, this is a great way to use them up. You can have delicious, golden, crispy, thick homemade tortilla chips in only a few minutes. I love store-bought tortilla chips out of the bag. But homemade chips taste different than the kind you buy at the store, and they’re a real treat. If you’ve never tried them, now’s the time!...

Hear me out. This is potentially the easiest thing I have ever made. I went grocery shopping with my mother the other day and when she needed peanut butter, I suggested she buy peanuts and make it herself. She scoffed, but bought them anyway. Later, she called to tell me how easy and awesome it was. And so, ye non-believers, I STRONGLY recommend you try this. Would I recommend you spend time churning your own butter?...

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this Italian diced salad Easily make it vegan. Skip the cheese or use vegan hard cheese instead of parmesan cheese and voila! Quick prep time and easy-to-follow instructions. Just combine and toss the salad ingredients, your Italian salad will be ready in 10 minutes. Light yet flavorful....

If there’s one thing I LOVE to have on hand, it’s meatballs. They’re cheap to make, hearty and filling, and versatile. And these are extra easy because you bake them instead of fry them. You can keep them in your freezer to throw in meatballs subs. You can make a whole batch and use them in meal prep for the week. And your kids? They’re going to LOVE them. These Greek Meatballs are basically just normal meatballs, but with a Greek twist....

And the best part? It’s topped with a cheesy mixture of ricotta, shredded mozzarella, and parmesan, which stirs into every bite so you don’t miss out on the cheesy goodness that makes lasagna, lasagna. You’ll start with some onions sautéed in olive oil. Then, add some Italian sausage (I used mild, but hot is also delicious if you like spicy!) along with some garlic and dried oregano. Once that’s cooked, add some chicken broth and crushed tomatoes....

Happy mid-week, guys! After a week in sunny Poland, I am back to playing hide and seek with the sun in Bristol. The days are short and often grey, which poses a massive challenge as far as natural light photography is concerned. This week is supposed to be fairly bright and sunny for the first 3 days so I am running around like crazy doing final recipe testing, purchasing the ingredients and shooting both recipes by Wednesday as Thursday and Friday are meant to be dark and cloudy so I won’t get anything done....

Ho ho ho! Hope you guys had a lovely Christmas break, full of laughter, great food and great conversation devoid of tension 😉 You know…family arguments are the fabric of life! At least whenever my family and I get together there is always some disagreements that occasionally blow up into a small thunderstorm. This year, I’m yet to see my folks as we’ve decided to postpone Xmas and visit Poland in January instead....

Truth be told, I made this recipe kind of by accident. I bought the cheese for shrimp tacos the other night, but when we were through eating the tacos, I realized I had forgotten to use it! I had a block of this delicious cheese I needed to use, in addition to some fresh corn and a red bell pepper and rice. So, this Mexican risotto was born. It’s cooked in much the same way as traditional risotto (which is extremely simple and easy to do), and has red bell and jalapeno peppers, sweet fresh corn, cilantro, and cotija cheese in place of parmesan....

This One-pan Baked Chicken and Gravy checks all the boxes – it’s wholesome, comforting, can be served with anything and, best of all, it is so incredibly easy to make. My kids LOVE having this for dinner and ask me to make it frequently. It is super low-fuss, especially when served with Freezer-Friendly Mashed Potatoes and some simple steamed greens. It takes 5 minutes to prep, then less than an hour hands-off time in the oven, to create this perfectly cooked chicken with deliciously crispy skin, and a rich gravy – all in the one pan....

Is One-pot Creamy Lemon Chicken suitable for leftovers? Yes, One-pot Creamy Lemon Chicken can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze. 5 from 4 reviews MAKE AHEAD Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze. LEFTOVERS Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

This recipe came about when I was living with my youngest brother at home while my parents were out of the country. I didn’t know much about cooking so it was a lot of trial and errors. This recipe is all about spices and seasoning plus yogurt. I have tried it with heavy whipping cream in the past but I always came back to adding yogurt. You won’t find a recipe like this....

A Papad Roll includes spicy grilled chicken seekh kebab wrapped in a tortilla of choice with homemade green chutney, fresh onions, and roasted papad. The addition of papad in any Indian wrap elevates the flavors with different textures. Hence, beware of the cravings after taking a bite of this papad roll. The Papad Roll A hot chicken kebab wrapped in a warm tortilla with cilantro chutney, marinated onions, and a crunchy roasted papad is the ultimate mouth pleasing meal this summer season!...

Can you make Pineapple and Coriander Salsa ahead of time? Yes, prepare the salad ingredients. Reserve the pineapple pieces and juice, salt and lemon juice. Refrigerate for up to 2 days. Add remaining ingredients when serving. Is Pineapple and Coriander Salsa suitable for leftovers? LEFTOVERS – Once dressed, Pineapple and Coriander Salsa is best consumed immediately. Leftovers can be refrigerated for up to 24 hours but are best eaten as quickly as possible to avoid the salad softening....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Jump to:💭Why make this recipe? 📋 Ingredients⏲️ Step-by-step instructions👩🏽‍🍳 Quick tips for spicy Alfredo sauce♨️ Storage & serving suggestions 📖 Recipe💬 Comments 💭Why make this recipe? Easy (but not boring) weeknight dinner - one pot recipe ready in just 30 minutes!Super easy to customize: make it vegan by adding coconut cream, add veggies to make it more nutritious, or switch up the pasta type!...

As last week was a bit of a baking marathon, this week I’m taking it easy and only making simple, low-effort meals that ideally do not require turning an oven on 🙂 . Especially that the cooler weather we’ve been promised hasn’t really happened and it’s still way too hot. In this heat, all I’m craving is salads, iced coffees and smoothies. I’m actually trying to forgo proper dinners this week in favour of delicious green smoothies (Duncan calls them ‘liquid dinners’), which I find really cooling and soothing when the evenings are this hot....

Food blogging is an industry, just like other industries. And Black bloggers face barriers in it, just like with other businesses. In reflecting on my business practices this week I realized I had a striking lack of inclusivity in the way I run my blog. This week, I’m pausing all food content and creation. Instead, I’m focusing on an actionable plan for inclusivity and anti-racism as a permanent pillar of how I run my business, alongside continued activism in my personal life....

Do you love rice paper rolls as much as I do? If you do, you’re in for a treat! Last year, I decided to give them a bit of a Greek twist and packed them with slices of juicy local peaches. If you are after a 100% raw recipe, check it out. This year, I wanted to make them a bit more hearty and stuffed them with peanut tofu instead....