Category Archives: Vegetarian

Book Review: Naturally Nourished

Naturally Nourished - Front Cover FINAL

Dear reader, I hope you know me by now. If you don’t mind, kindly let me begin with a little disclaimer. For me, a book review is not just a book review. It’s not as simple as that. It’s about liking a book so much that it makes it on this blog, on my kitchen counter and in my current reading stash, and everywhere else where I can have it to hand, all at once.

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Quick Lentil Salad

Lentil Salad with Rice (9929)

Before I start writing a post for this blog, I also browse through my old photos as well as the more recent ones. There’s always a throwback in there which for some reason has either escaped my noticing it, or has lost its turn to be replaced in line with a new recipe or an exciting book review. There’s nothing I like best other than to spend my winter afternoons and early evenings in my study, reading or writing and sipping hot chocolate. In summer I just can’t get my mind to concentrate much. Aprile dolce dormire, the Italians say, dolce dormire roughly meaning a sweet sleep. So while C&T HQ keeps on working on the writing, recipes and other miscellaneous photos, I can spend some time sorting through my archives.

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Spaghettini with Roasted Aubergines and Courgettes, topped with Pan-fried Cherry Tomatoes

spaghettini-with-roasted-veggies-and-cherry-tomatoes-0564A little while ago I went crazy with the oven and roasted anything and everything I could think of. OK, not exactly everything, but pretty close. Hopefully, because hope never dies down, the weather will start cooling down very soon and the oven will start working on overtime. I know I’m not the only one who thinks that oven roasted food is not only convenient but also always seems like a proper meal. It’s homey, cozy and comforting in a good way.

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Banana Bread (SF)

Dannii Martin's Banana Bread (0596)Although the temperatures have reached what I would now call scorchio levels (and I was told never to go live in the desert), some readers are still asking me for cake recipes. Of course, I will always do so when I have a few lined up. I made this a few weeks ago, before my almost-baking embargo. I just can’t have the oven on for too long when it’s in the high 20s. Inside.

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Raw Prune Truffles

Raw Date and Prune Truffles (0588)So this week I’ve been having a conversation in my head with this year. Yes, this year. It’s going something like this:

Me: Excuse me? 2016?

2016: Yes?

Me: Err…I think there’s some kind of mistake.

2016: Oh?

Me: Yes I think so. My calendar says it’s the end of May.

2016: So?

Me: I think that’s wrong.

2016: Really?

Me: Yes.

2016: Please wake up!

To be continued….

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Banana Pancakes (SF)

Banana Pancakes (0621)I planned to post a different recipe today but this week life has been sweet. Very sweet. I went to Flora’s three times at least partly to celebrate my birthday with my two of my dearest friends. It was so much fun. They are great company and two marvellous ladies. So this year I didn’t bake a cake – I mean, with so many indulgent cupcake and pancake trips there really wasn’t. Even I have to admit that! And frankly I just didn’t feel like spending a whole day in the kitchen like I did last year.  I cooked for days, to celebrate three family birthdays on three consecutive days. This time round I knew I deserved and wanted a break.

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Roasted Aubergines, Courgettes and Portobello Mushrooms

Roasted Aubergine, Marrows and Portobello Mushrooms (0570)I wanted to throw something extra before the weekend, since I realised that I missed a post last week. I’m on a roasting kinda-kick. You’re sharp and you’ve already noticed. Please have patience with me. OK, so I could try to guess what you might be thinking: Portobello mushrooms are nice and big so that we can fill them with all sorts of goodness. Now that, my friend, is my wish for a last meal. That and a good ol’ lemon and sage roast chicken. But I can assure you that it lends itself so well here precisely because it’s large and meaty. I’m sure you know mushrooms – they absorb any flavour you give them but Portobellos don’t need much apart from good seasoning. Then you’re pretty much good to go. The same goes for aubergines.

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