How does this look for a summer brunch!? Golden fluffy pancakes that will help you on your way to your five-a-day? Yes please! I’m a sucker for anything that involves dill so these are a winner for me. They make a pretty hearty breakfast but […]
These are a lovely savoury twist on a sweet tea-time classic. You don’t have to limit them to afternoon indulgence though – these have proved very popular for breakfast and brunch topped with fried or poached eggs. You can use any hard, medium-fat cheese you […]
Generally speaking I’m not too fussed about smoothies. I love fruit so eating it never feels like a chore and I also think that eating it rather than drinking it makes me feel more full (and therefore a lot less likely to reach for less healthy treats!)
As a vegetarian I’ve always struggled with my iron levels and I also suffer from endometriosis which means I do get a bit anaemic now and then. So lately I’ve been channelling my inner-Popeye and knocking up these fruity little numbers to try and get a little more iron into my diet without making myself sick of green veg – I love broccoli but I’m really not sure it’s a breakfast food!
200g frozen mixed berries
1 tbsp honey/maple syrup
2 tbsp of skyr (or other thick fat-free yoghurt)
huge handful of spinach
8 basil leaves
4 mint leaves
Whack everything into a blender/liquidiser and blend the life out of it, obviously. Done!
As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]
Have you carved a pumpkin for Halloween? Did you toss away the seeds? I hope not, those babies are delicious roasted and hulled. They’re also a delicious (and cheaper) alternative to pine nuts in pesto.
Pesto isn’t just for pasta though. I actually ate this on our recent trip to Croatia, where it was served on sourdough toast and topped off with some local cheese and dried figs. It really was rather yummy! It also makes a very tasty topping for fish, especially salmon.
This will keep in the fridge for quite a few days. I think the parmesan makes this salty enough but you can obviously add a little extra pinch if you like.
60g hulled roasted pumpkin seeds
1 clove of garlic
juice of one lemon
50g fresh basil (including stalks)
3-4 tbsp olive oil
twist of freshly ground black pepper
Add the pumpkin seeds, garlic and parmesan to a food processor and grind them until they look fairly fine. Add the basil (stalks and all), lemon juice, oil and black pepper and pulse it until it is quite smooth. Store in the fridge until you’re ready to use it.
When you get really good ingredients it’s worth using them in a recipe that really shows off their full potential. That’s how I feel about these beautiful heirloom tomatoes anyway. So often the fruits you find in supermarkets are insipid and disappointing but if you […]
When other women go to New York they head to 5th Avenue to buy designer shoes and handbags. Not me. I head to The Bowery and trawl through the restaurant supply stores. When we went recently Mr Colonial Cravings treated me to a tortilla press (in my world this totally counts as a romantic gift!) I used to see these all the time in our local thrift store when we were living in Maryland but I never thought to buy one because ready-made tortillas were always pretty cheap and pretty good. Something I really regretted when we moved back to the UK.
I realise that I don’t actually need a tortilla press to make my own tortillas but it does make the process a bit more fun! I’ve also been using it to make some delicious flatbreads for summer picnics and barbecues.
Freshly made flat breads really are so much nicer than anything that you’ll buy in a supermarket and they really are so quick and easy to make, with or without a fancy-pants tortilla press.
makes about 8
225g plain flour
75g wholewheat flour
1 tbsp baking powder
1/2 tsp seasalt
2 tbsp mixed fresh herbs, finely chopped
1-2 cloves garlic, crushed
30g butter, melted
Sift together the flours and baking powder. Whisk in the salt, crushed garlic and finely chopped herbs. Combine the melted butter, milk and water and then use this to bring the dry ingredients together to form a soft dough. Add it a little at a time, you may not need all of the liquid and you don’t want the dough to be sticky. Turn the dough out onto a lightly floured surface and briefly knead it. Divide it into eight equal chunks and then roll them into thin flat discs with a rolling-pin, or if you’re fancy like me then squish them into shape with a tortilla press!
Set a heavy based frying pan over a low heat and dry-fry the flat breads until the outsides are golden. It’s easiest to do this immediately after you’ve shaped them as they do tend to spring back a bit. Serve warm or cooled with your favourite dip, they’re especially good with this channa dal hummus!