I work with motivated people who want to achieve their best health. My clients are committed to embracing change in their lives and want to feel a glowing vitality and a sense of their “best self”. The vast majority of my clients are overwhelmed and weary women. Overwhelmed by work, family, life stuff and the... Continue Reading →
After years of cooking in restaurants and crafting dishes of increasing complexity, I truly get the most pleasure now from recipes as simple as this crumble. A crumble is everything that is good about winter – warm, ripe fruit, a nutty crumble topping and the contrast of cold cream or ice cream.
This crumble celebrates the natural sweetness of pears and the spiced topping is a mix of whatever nuts you may have in the cupboard. We had this for dessert a couple of nights ago and I have eaten it for breakfast since with some gorgeous Clevedon Valley buffalo milk yoghurt.
nutty pear crumble
- 4-5 sweet, ripe pears, cored, diced (I used Buerre Bosc pears)
- splash white wine
- 1 tsp vanilla extract
- 40g butter, unsalted, room temperature
- 2 tb (40ml) rice malt syrup or maple syrup
- 1/4c almond meal
- 1/4c oats (traditional or quick) or quinoa flakes
- 1/4c coconut flour
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We have some absolutely gorgeous buffalo mozzarella in our fridge this week. The mozzarella comes from a local buffalo farm that we were lucky enough to visit recently. I was amazed at how social the buffalo were, congregating near us to say hello, and how graceful their gait.
This meal was born from a desire to showcase this lovely cheese without relying on my default dish of eggplant parmigiana. Pearl barley has a slight chewiness when cooked and is a delicious alternative to arborio rice. I encourage you to experiment with other additions to this risotto. Chorizo and tomato or bacon and pumpkin would be fantastic substitutions for the mushrooms.
mushroom barley risotto
- splash of olive oil, knob of butter
- 6 cloves garlic, diced
- 6 sprigs of thyme, leaves of
- 1 onion, diced
- 2 doz button mushrooms, sliced
- 1.5 litres stock of your choice (I used cold chicken stock)
- 2c pearl barley
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In my attempts to bake a healthier muffin, I have sacrificed so many lovely ingredients to the kitchen gods. An array of beautiful flours, the ripest fruits, different sweeteners, fragrant vanilla - they have all gone into creating some of the most unappetising muffins around. Generally dense, bland little numbers which you might only enjoy... Continue Reading →
I prefer variations on a porridge theme for breakfast in winter. But as variety is so important, I like to have a jar of this delicious granola on hand. This batch is a crunchy mix of buckwheat, quinoa flakes, nuts and seeds, sweetened with pureed dates and enriched with some tahini. As with all my recipes,... Continue Reading →
I am living in post-holiday denial. Our bags are unpacked, the washing is done, the fridge has been replenished. But I am still humming the holiday rhythm of lazy coffees, lunches with a view and no housework. A reality check tomorrow is inevitable. Until then, we shall have nachos and chocolate ice cream for dinner and pretend... Continue Reading →
I first made this "ice cream" years ago for children I used to babysit. It is simply frozen bananas blended to a creamy iced treat. When I began working as a chef, I used to use this recipe (and it is barely that) or a cashew ice cream to garnish vegan or dairy-free desserts. Despite... Continue Reading →
Soda bread is a lovely quick bread that can be mixed and popped in the oven in minutes. This recipe bows to the ingredients at hand and you can play around with the type of flour, the sweetener, the fat and any additions. The end result is a rustic loaf that pairs well with so many things. Smoked fish,... Continue Reading →
The 2 nights per week that my husband is not at work allow me to take a bit longer in the kitchen. Sunday and Monday evenings are when I do my meal prep for the following week and make sure my fridge and freezer are stocked. I also like to to take a bit more time making... Continue Reading →