Simply an egg baked in some fried tomatoes and spices.
This is a recipe from Jocasta Innes’ The Pauper’s Cookbook. It’s cheap, simple and totally tasty.
This sweet and hot little pudding is made with apricots tinned in fruit juice, topped with mashed banana, ground almonds and cinnamon, and baked with the juice, some grated stem ginger and syrup.
This was my first time making any sort of preserve. It’s much easier than I imagined and the beetroot relish, after you leave it pickle for a few weeks, tastes great.
This is one of my favourite desserts. I love cherries and anything that has some of that lovely lemony sourness. The cake is made with olive oil, eggs and ground almonds, so you could argue it’s more heart healthy than the average cake. Maybe. Sure who cares? It tastes great.
This vegetarian moussaka is from the Cornucopia Cookbook – just minus the lentils and with a slight change to the spices used. I love it. Hope you do too.
This is one of the old twimii recipes. It’s good and very very rich – definitely a diet-be-damned dessert. Also I made a gluten free biscuit base this time. Enjoy!
In case you didn’t know Parmesan isn’t vegetarian. Real Parmesan cheese uses animal rennet. However there are vegetarian versions of Parmesan and I used one in this recipe called Gran Kinara. If you’re not vegetarian you can easily substitute Parmesan or Grana Padano. If you’re vegetarian and can’t find Gran Kinara there is a link to the Vegetarian Society of Ireland below where you can find out about alternatives.
This is a very hearty vegan soup, very filling and nutritious and just what you want on a cold winter’s evening. Have some in a comfy chair by a good roaring fire – or a heater, whatever you’ve got. Enjoy it.
This is a gluten-free version of the Levantine dish Tabbouleh. I love this salad. I love the mix of mint, parsley and lemon. It’s so fresh and it tastes like it’s doing you good as you eat it.