Enjoy the last month of winter with this satisfyingly nutritious soup.
Red Lentil, Tomato & Coconut Soup
Monday, 7 February 2011 By 16 Comments
Spicy Sesame-Roasted Sweet Potato Chips
Tuesday, 20 July 2010 By 20 Comments
This recipe comes with a health warning. Once you take a bite you won’t be able to stop!
Simple Butternut Squash Soup
Thursday, 12 February 2009 By 93 Comments
When I was a typical kid, I was a finicky eater especially when it came to vegetables. As far as I can remember the only veggies I ate were peas, carrots, mushrooms, cauliflower and potatoes. Tiny onion pieces in meat dishes were painstakingly picked out and decorated the side of my plate meal after meal. My parents tried their best to ply me with all sorts but to no avail. Popeye could keep his spinach and the whole other lot too.
Courgette, Red Pepper & Mushroom Rice
Monday, 10 November 2008 By 3 Comments
When I think of dieting food boring salads, boiled vegetables and banned sweets come to mind. Worse still, has anyone seen the 1974 recipe cards of Weight Watchers? Hah, now you have. It got just too lonely getting scarred for life viewing these grotesque food pictures that I had to drag you along. What happened in the 70’s stays in the 70’s. Thankfully, 30 years later chefs, photographers and food stylists’ skills have improved. Hooorah!
Crunchy Rough Scottish Oatcakes
Saturday, 14 June 2008 By 20 Comments
A while back I decided to cut wheat from my diet for a whole year. One of the first things I did was stock up on oatcakes.
Avocado, Grapefruit & Spinach Salad
Wednesday, 10 October 2007 By 1 Comment
Avocado and grapefruit is just one of those classic combinations in a salad. The seriously rich and green taste of the avo is extremely well complemented by the sweet and fruitiness of the grapefruit. There is no need for salad dressing either, because more than enough grapefruit juice would have accumulated while you were in the process of peeling and segmenting the citrus fruit. Since grapefruit possesses the same qualities as lemon, it will keep the avo from turning brown. To prepare the spinach leaves you use the technique the French call “en chiffonnade”, “chiffon” meaning rags. (In Michelle language that would mean “to raggify”.) Take a few leaves at a time and roll them into a tight cigar before finely cutting. The leaves unroll into tiny, delicate “rags”. The lightness of the salad is unreal and would make an excellent starter.
Broccoli, Pea & Leek Soup
Wednesday, 15 August 2007 By Leave a Comment
A very green soup indeed. Sometimes it is difficult to get your 5-a-day, but this soup really helps in this regard, not to mention all the fibre it contains. It seems like an unlikely combination but once you try it you’ll appreciate the verdant and robust taste of the broccoli, the sweetness of the peas and the “leeky” flavour. The potato helps to give the soup a bit more “weight”, in other words more substance so that it can easily be served as a main meal. What’s more this soup can be enjoyed year round.
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