Tag Archives: recipe

One Recipe Three Ways

13 Apr

For my birthday gathering I made some of this really good rosemary lemon white bean dip.  The great thing about it is that it is really versatile.

I first had it as a dip (duh).

Then I had some on a grated carrot sandwich – the lemony zing and carrot worked really well together.

And then with what was left over I made myself a cup of soup by adding some hot water and a little bit of stock.

The soup was so good I think next time I am just going to make it as a soup.

Do you have any multi-tasking recipes?

Coconut and carrot muffins

15 Jan

If you look back at the recipes I have shared they are mostly muffins.  That is because they are such a quick easy thing to make and are a great snack which can be made pretty healthy for every day.  These ones are really yummy although (surprisingly) not over-poweringly coconuty.  Plus they are sugar-free and vegan.


  • 1 cup wholemeal flour
  • 1 ½ cup spelt flour
  • ½ cup unsweetened desiccated coconut
  •  ½ cup flax seed
  • sprinkle salt
  • 1 tsp baking soda
  • 4 carrots, grated
  • 1 cup oat milk
  • 1 cup coconut milk
  • 2 heaped tsp coconut oil
  • juice of ½ lemon


  1. combine flax seed and oat milk and let sit.  This thickens and is the “egg replacer”.
  2. combine all dry ingredients and then add carrots
  3. melt coconut oil in microwave for a few seconds
  4. combine all wet ingredients
  5. mix wet ingredients into dry (mine was still a little dry so added another tablespoon of coconut milk)
  6. put into greased muffin tray
  7. bake at 200°C for about 25 minutes

Makes 16

Simple French Toast

11 Jan

One thing in life that makes me incredibly happy is breakfast.  I really think it is the best meal of the day.  With my sugar-free detox* I have been having an increasingly dull oats with oat milk  and so today treated myself to some french toast.  Wholemeal bloomer. 1 egg. Dash of oat milk (though I didn’t actually have any and used oat cream). Fry in a smidgen of coconut oil. Sprinkle with chopped almonds (or whatever nuts you have on hand).  It is a rather … “robust” breakfast but it kept me going for a good many hours.

It is the simple things in life.

* some people have raised their concerns about my sugar-free ‘adventure’ and my reference to calling sugar “poison”.  Don’t worry too much though, the use of the word is just my way of convincing myself that eating a whole packet of biscuits isn’t a good idea.  I believe in a balanced diet with moderation being key.  I am basically hoping that a couple of weeks of detox will bring me back to a “new normal” so that I can exercise a bit more self-control in the treat department.  Thanks for caring.

Yesterday’s dinner

6 Dec

Last night I had some of my Uni friends around for dinner.  Food was good but I didn’t take any pictures.

I came across the Scandi Foodie blog last week and the food just all looked so delicious.  So last night I thought I would test out some recipes.

For mains I made this beetroot orzotto, mainly to use up a pile of beetroot that had come with our veg box.  I had thought that it would be a bit overpowering in flavour but it was actually really good and almost sweet.  I just boiled up the pearl barley in stock and then added the other ingredients.  Really simple in that even though it takes a while to cook it can be put on and mostly left so you can either (a) work on some other bits or (b) go and sit with your guests.

As a side I served a salad inspired by this butter bean, roast tomato and olive salad.  I never do salad dressing but the juice from the tomatoes and a spoon of rapeseed oil worked fine.  I also added some friend halloumi for some extra punchy flavour.

Finally for dessert I made apple tartlets.  I like my cooked apples tender so baked them a bit before hand.  I also only had spelt flour.  Otherwise these were really good (if slightly chewy but that could be because I didn’t measure properly.)

And just a random picture.

Banana millet bread

18 Sep

I had a glut of turning bananas and so decided to make a banana bread.

I thought I would try this recipe from Joy the Baker (man she makes good food) but didn’t have all the ingredients so made a few tweaks.  It is a super delicious quite subtle banana bread.  I loved the millet in this – this crunchy explosions really added to the overall enjoyment.  I made half the batch into a bread and the other half into muffins to take with on a pick-your-own adventure on a farm in North London with some friends.  The friends liked them too.


  • 1/2 cup margarine
  • 1/2 cup coconut oil
  • 3/4 cup light brown sugar
  • 1/4 cup fruit sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract (oops forgot this)
  • 3/4 cup buttermilk
  • 4 medium bananas,  mashed
  • 2 cups spelt flour
  • 1 cup self-raising white flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup raw millet, rinsed
  1. Preheat oven to 180°C
  2. Melt margarine and oil in the microwave and let cool slightly.  In a medium bowl whisk together butter, oil, sugars and eggs until thoroughly combined.  Whisk in vanilla, buttermilk and mashed bananas.
  3. In a separate bowl combine flours, salt, baking soda and cinnamon and then stir in millet.
  4. Fold wet ingredients into dry ingredients.
  5. Divide between 12 muffin trays and 1 loaf tin or 2 loaf tins.  Bake muffins for half an hour and loaf for about an hour.
  6. According to Joy this will last at room temperature well wrapped for up to five days, we have eaten almost all if it in less than two.  Oops.
I also made some jam from some strawberries and raspberries that we picked.  This tasted amazing, so much better than shop bought and lovely with the banana bread.