These mini apple and almond tarts are super easy to make. Serve them warm with custard, vanilla ice-cream, caramel sauce or whipped cream or let them cool and dust them ...
I love making this seafood and rice salad when I have leftover steamed rice. You can get seafood mix preserved in oil in most supermarkets - but, if you can't ...
This red lentil wrap is basically a high-protein, low-carb, vegan and gluten-free version of the tortilla wraps. It is very similar to the Indian dosa too, which is normally a ...
This mushroom and ricotta pasta is ready in just 10 minutes. It’s yummy filing and healthy too! I made this dish with tagliatelle but you can use other pasta, even ...
These feta and spinach mini tarts are perfect for a quick and easy lunch with some crispy salad on the side - or you can serve them at parties, take ...
This asparagus, avocado and chickpea salad is ready in just 5 minutes. You can serve it as a vegetarian lunch with pita bread or as a side dish - it ...
These banana, chocolate and ginger muffins go perfectly with my morning coffee. They are a bit more healthy too, as I added oats and reduced the sugar and oil content ...
This Greek-style seafood omelette with feta is a very satisfying dish for a weekend brunch or lunch. Serve it with pita bread or toasted baguette and a crispy salad. I ...
This Chinese-style steamed red snapper is really easy to make. Serve it with rice and stir-fried veggies. This dish is perfect during the Chinese New Year celebrations as part of ...
These simple cherry and almond squares are made in the...
This Asian-style prawn and vegetable salad is fresh, colourful, and...
This mushroom and watercress frittata is a simple, flavoursome dish...
These prawn and courgette stuffed mushrooms are easy to prepare...
Sour cherry recipes are especially popular across Central and...
Raspberry recipes are especially popular during summer, when fresh...
Over the last few decades, kiwi has become a kitchen...
Strawberries are one of the most loved fruits of late...
Buckwheat has been making a comeback in recent years—but it’s...
