I LOVE cheese. I baked the sweet potato in halves as it was so big, this results in a crispy layer of flesh which. I gently lifted up and filled with parsley, chedda and feta cheese. Basically what I had to hand. And popped it back in the oven while I threw together my salad – with sugar snaps mmm-m! Simple as can be! And next to no prep work! All you need is a bit of time while the potato bakes 🙂
This is literally 100% guilt free! I have a very health concious aunt who triggers my healthy recipes. Mainly by buying the ingredients and lending me her kitchen 😉 not a bad deal at all. I even get a helping hand in the form of my cousin. Not that it was neede for this easy peasy recipe.
Currently she is gluten free and dairy free (mainly, I’m not going to bore you with the details), this dessert is also vegan. Which is perhaps a first for me… Oh, I almost forgot. Its delicious too!
Simply pop your whole fish or fillet on a large piece of tin foil, add sliced onion, garlic, parsley, cherry tomatoes, slices of lemon, season and drizzle with olive oil. Wrap it up and pop it all in the oven at 200c for 15-20mins, until the fish gently flakes apart with fork. I put some carrots and thinly sliced new potatoes around the edge of the tray which cooked in the same time. Continue reading
Leaves, avocado, chedda cheese, walnuts. Salt, pepper, sesame oil, lemon juice. Sometimes the weather is just too nice to spend time in the kitchen. Even for me!
A light yeast leavened bun filled with jam and cream. Almost like a healthier version of a doughnut. No deep frying and only a little sugar to activate the yeast, besides the jam of course.
These buns are fairly straight forward to make and look pretty professional with pipped cream, I made them as a treat for breakfast when a friend of mine came to visit. We filled them with her mums delicious homemade hedgerow jelly, alghough Paul calls for strawberry jam.