I don’t know about you, but I tend to buy too many vegetables when I go shopping. As a result, at least once a week I have a good ol’ rummage through the fridge and pull out what needs used up soon and make my dinner choices in accordance with what needs to be used. These vegetable tartlets are a perfect example of this sort of dinner because I had a number of veggies that I didn’t want to see go to waste and I only needed to buy some puff pastry and a block of feta to make them.
I adore hazelnuts just as much as I adore chocolate and cookies, so it was inevitable that I would one day create, what I believe to be, the perfect low FODMAP cookie. I think these chocolate and hazelnut cookies are incredible. They’re formed of a light and buttery biscuit which crumbles delicately in your mouth while encasing the sweet chocolate chips and crunchy toasted hazelnuts. Continue reading
Last week I made a Chicken Katsu Curry and I had loads of delicious katsu curry sauce left over. I certainly wasn’t going to let it go to waste, so the next night I made this cracking sesame-crusted pork loin with egg-fried rice to go with it. I’ve never tried making egg-fried rice before, but I was really surprised at how quick and easy it was to make. It seems that the trick to making good egg-fried rice is to use cooked, cooled rice, not just-made warm rice, because this helps to keep the rice dry and ensures that it fries properly.
When I recently put a call out to my friends for ideas for recipes that they’d like to see on the blog, one of my friends suggested a cake recipe for Easter Sunday. I figured that’d be a great idea because it’s always nice to be able to bake something with your kids on Easter Sunday and it’s also an excellent day to celebrate the beautiful substance that is chocolate. (Perhaps eclipsed only by Halloween?)