I love goat’s cheese. And I am craving cheese so much these days. I wanted to try adding some herbs to a roasted peppers and goat’s cheese omelette or quiche.
This was a bit of an experiment. I liked the Apricot Almond Cake so much I wanted to see what it would be like using yoghurt rather than just butter in the batter.
So this is a recipe for (naturally gluten-free) chocolate buckwheat pancakes with a little pinch of ginger and cinnamon thrown in for good measure.
A mix of brown rice fried in garam masala with curry and smoked paprika roasted chickpeas, and pomegranate seeds, avocado, mint, yoghurt and egg.
This cake has a biscuit base, topped with a blend of yoghurt and double cream, and lots and lots of fruit.
This split pea soup is a bit of an experiment. And it’s not actually ready yet. So hopefully we’ll know by the end of the post if it’s a good one or not.
A salad of half-baked, half-raw vegetables, combined with lettuce leaves, roasted chickpeas and roasted honeyed goat’s cheese.
This is gorgeous. I wasn’t expecting it to be as good as it is.
I made this with gluten-free brioche rolls – so this is gluten-free – but use whatever type of brioche suits you.
A tarte tatin is made by caramelising apples in sugar and butter, topping them with pastry and then baking the dish in the oven until the crust is golden. So could all tarte tatins be called toffee apple tarte tatins?