This is such an amazing recipe. The bread is beautifully moist and such a lovely flavour. It uses less eggs than other recipes I’ve tried, and the addition of the coconut is unusual but brilliant. It’s also really quick to mix together, and fills the house with a subtle and warming fragrance.
Continue reading Just Have to Share – Fantastic Banana and Coconut Bread
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Everything salad can also be everything pasta. It is a quick and easy way of clearing out all those left over bits in the fridge and the vegetable bowl, while making a great, nutritious and filling meal.
The key to a good ‘Everything Salad’ is colour and variety. An easy guide is to use the primary and secondary colours, and the five food groups:
Red, yellow and blue white and green and the grains, fruit and vegetables, dairy/proteins, meat and sugar/fats/oils. (You can use as many or as few of these as you wish)
We spent last week with my sister and her boyfriend and his family in Croatia, where his Bosnian mother cooked us three meals a day unless we went out. She doesn’t speak a word of English so conversation was a non-starter, making getting recipes out of her very difficult so I have pieced this one together as best as I could. Bosnians, or at least these Bosnians, eat a very different diet to ours, with at least two courses and bread at each sitting. In addition, their meals are really heavy – in sweltering heat we were still consuming hot pots and soups.
Continue reading Just Have to Share – Bosnian Borek (Meat Pitas)
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I love zucchini flowers. They don’t taste much like zucchini’s, or courgettes as they’re known in England, but instead have a flavour entirely unique. We first had them in a café in Varazze, Italy, then a few years later in a restaurant in Rome, stuffed with mozzarella. We have often scoured markets near us searching for these beautiful yellow flowers, but to no avail.
Continue reading Just Have to Share – Zucchini Flowers (Courgettes)
Before I can even tell you about this recipe, I have to clarify terminology. I am from South Africa. In the children’s cookbook that I have had for years upon years, these are called flapjacks. In the UK, flapjacks are something totally different, and these are more likely to be called crumpets. In the US, I believe these would be called pancakes, but I’m not sure. What they are are mini pancakes, made with a different batter.
Continue reading Just Have to Share – Breakfast Flapjacks / Crumpets / Pancakes
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It always saddens me so much when someone says that they had to quit breastfeeding at six weeks because their milk dried up. It also maddens me, because I think health care professionals should explain to people how it all works. For the first six weeks your milk reservoirs, so that you have a constant supply – then it ‘dries up’ but it doesn’t really dry up, it just becomes available on demand and might not respond well to expressing either! know it’s frightening, it was to me too, but this concoction of herbs really helped improve my flow and I was able to go on. Armed with this knowledge, I’m almost certain more people would be able to feed for longer.
Continue reading Natural Recipes – Breast Milk Enhancement Tea
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Elderflowers are still in full bloom, but quickly coming to the end of their flowering season. High in vitamins A, B and C, Elderflower infusions are great for combating summer colds, (or any time, if you use the dried leaves). Herbalist Christine Haughton also recommends Elderflower for hayfever. Taken as a cordial every day it should reduce eye irritation and catarrh.
I love these Florentine rolls. They are super quick to make, and taste like you’ve spent hours in the kitchen. They are great with pasta or soup, but we also enjoy eating them as a snack on their own, part of a finger supper, or even cold as lunch box snacks. These are also a fantastic way of making non-spinach eaters eat spinach!
Lime leaves, from the tilia x europaea, fill the streets of London at the moment. These edible leaves make a great substitute for vine leaves. The leaves are best harvested in the spring, when they are still soft, and in the summer, the flowers make a refreshring drink. The tree doesn’t actually bare limes as fruit, but have a slight lime flavour without the tartness. They can be stuffed with anything you desire, really, but here’s a recipe to get you started.
Continue reading Foraging for Food – Lime leaves stuffed with Bacon, Barley and Lentils
We did something totally different last week: we went foraging for food! Now that might not sound particularly adventurous to some, but when you consider that I live in South London – in many ways a concrete jungle – it’s about as adventurous as it gets!
