Portobello mushroom pizzas

Portobello Mushrooms are so versatile and they make excellent pizza bases for a healthier, gluten free version. Ingredients: 4 large portobello mushrooms, washed 1 small onion, chopped 3 cloves garlic, minced 2 beef tomatoes/large tomatoes,…

View Post

Tagliatelle with pesto, garlic, onions and purple sprouting broccoli

I have recently discovered purple sprouting broccoli and it is so delicious! Here is a recipe to cook it with tagliatelle which, trust me, is so good! Ingredients: 8 stems purple sprouting broccoli, chopped 3…

View Post

Paneer cooked in a Methi & Tomato gravy

Whenever I find fresh Fenugreek/Methi leaves in a grocery store they are a must buy. I love the scent and the flavour they give to a dish. Cooked with paneer and tomatoes, it is certainly…

View Post

Book review: Garlic by Jenny Linford

  A cook book dedicated to Garlic? Can’t think of anything better to add to my collection as garlic is one of my most used and favourite ingredients in cooking. This book, published by Ryland Peters…

View Post

Kenyan style “Sukuma Wiki”

   Growing up in Kenya, greens such as spinach and kale,  were always readily available in markets, grown at home or in the vegetable aisles in supermarkets. Sukuma wiki is a popular dish, a staple…

View Post
error: Alert: Content is protected !!