There’s nothing I enjoy more than a good food hybrid. And what could be better than marrying up to of the best things ever – crepes and enchiladas – to make these Butternut Squash and Goats Cheese Crepe Enchiladas!? Aka. crenchiladas… Roasted butternut squash puree […]
Have you ever wondered what would happen if crepes and dim sum had a love child? Or love children… Because I imagine they would be something like these butternut squash and goats cheese pancake parcels. In the UK, pancakes are crepes and crepes are pancakes. […]
As an ambassador for Froothie UK, I get to try out all their latest kit, so… Here I am introducing another great blender – the Optimum Vac 2 Air Vacuum Blender!
What is vacuum blending?
It’s just like regular blending, but in vacuum blending, the air is drawn out in order to reduce oxidation.
What is oxidation?
When chemicals in food are exposed to oxygen in the air, their chemical composition changes. The food becomes discoloured and begins to break down.
(You know when you slice an apple and it starts to go brown?)
This is oxidation.
Not only does it not look as good, but the food also starts to lose its nutritional value.
Here’s a little video to show you the benefits of vacuum blending…
Unless you’ve been living under a rock, you’ll have noticed increased media attention recently regarding our problem with plastics. A lot of this is down to (my hero) David Attenborough and the issues raised in the BBC’s Blue Planet II but the issue of our waste problem […]
If you were ever wondering how you could get away with consuming mulled wine with breakfast, this mulled wine jam has you covered! Perfect with toast, croissants, porridge, rice pudding… you name it.
The first mulled wine jam I ever made was the Women’s Institute Plum & Mulled Wine Jam recipe, which was pretty amazing. But, inspired by some cherry brandy spiked mulled wine I had at a Christmas market in Penrith, I felt that my next mulled wine jam needed a bit of a cherry upgrade.
Cauliflower cheese is a classic family favourite. I’m personally not sold on the whole sauce thing though, I prefer it to just be melted cheese. But adding garlic to the mix is even better! I pretty much add garlic to everything (garlic roasted carrots, garlic roasted sprouts, garlic potatoes, garlic bread nachos…) so I don’t see why cauliflower should get off scot-free. Cue this cheesy garlic whole roasted Romanesco.
The Romanesco has to one of the most beautiful vegetables around; in fact, it’s design is actually an example of phyllotaxis – fractal patterns that occur in nature. It’s flavour is somewhere between a cauliflower and a broccoli and when you cut it in half it looks suspiciously like a Christmas tree… Especially when it’s topped with cheese! It looks like a snow-topped fir tree, making this the most accidentally festive dish I’ve ever created.
Autumn is peak carrot season! And although they may not make you see in the dark like your granny promised they would, they do taste damn delicious when they’re not boiled to within an inch of their life. I love rainbow carrots, roasted with garlic […]