I get kind of grumpy when I make falafels. Something about blended chickpeas just doesn’t agree with me, and I’ve tried and failed so many times to make falafels (and houmous too). After one too many tantrums involving wallpaper paste chickpea batter, I gave up. I eat other people’s falafels. They’re good. I don’t cry.
Enter Mob Kitchen! They have mastered the homemade falafel and I’m so damn grateful to them. THANK YOU. (more…)
Quick, healthy and simple vegetarian food has made up about 90% of my cooking for some time now. As much as I love baking, I’ve recently found the challenge of producing nutritious and speedy weeknight meals to be much more enjoyable. It’s low stress (depending on the day) and very satisfying, and it allows me to stretch my creative brain on a daily basis.
When my husband became vegetarian we both tried really hard to include plenty of vegetables in our diets, not too much over-processed faux meat. We found ourselves indulging in carbs and cheese a bit too much in the early days, but 5 years on, we’ve got a good repertoire of vegetarian meals. Sure, there are some days where we pull veggie sausages out of the freezer or order a takeaway, but mainly we manage to eat well. Plus, when you live in a village the takeaway options are grim.
This tomato orzo is one of my favourites at the moment. (more…)
I’m keeping a New Year’s Resolution! This never happens to me, or anyone? I’ve been keeping up my resolve to use my cookbooks more, and since January I’ve cooked a recipe a week from a cookbook I own. There have been a couple of weeks where I missed out but I’m glad to say I’ve kept going, and more importantly, enjoyed the cookbook crusade. (more…)
This is a good spring or summertime cake. The kind you whip up for an afternoon tea or to enjoy after a barbecue, eaten al fresco with cups of tea. It’s the kind of cake I’ll always order if I see it at a tearoom or cafe – lots of fruit, crisp almonds and a little spice to make it interesting. (more…)
Some of the best cakes are those that bridge the gap between dessert and cake – chocolate cakes are often best at this (served warm with a scoop of ice cream) or ginger cake with a drizzle of caramel sauce. Crumble cakes are absolutely excellent with a pool of vanilla custard, and none more so than a rhubarb cake. (more…)
