The flavour of this curry is just to die for. And I don't say that lightly. I was up last Saturday night just thinking about it! I fancied a warming dish that would heat up my belly as much as my tastebuds, and this dish just did. If you are too, you've come to the right place!
Very rarely are there Ottolenghi recipes that are as effortless as they are flavourful. This delightfully easy coconut-infused soup is just that. I took out some of the ingredients from the original recipe - namely, the garlic and onions. So it's really just three main ingredients, plus a few spices. Gather 1 tbsp garlic infused… Continue reading Ottolenghi-inspired coconut curried soup
Nothing says winter more than soup. Inspired by the lovely @lunchingfromhome Instagram account, I paired butternut squash with leeks to create this simple yet seasonal delight. Easy to whip up and all you need are two ingredients and a few spices to accentuate the comforting roasted flavour of the butternut squash.
Who said Mediterranean food couldn't be FODMAP friendly? Trying using leeks instead of onions; gluten-free breadcrumbs; and quinoa instead of bulgar wheat for the same zing and texture. Serves 4 Gather For the keftedes, 500g 5% fat beef mince 100g leeks, finely chopped (remove the white ends) 25g parsley, finely chopped 1 egg 2 tsp… Continue reading Beef keftedes and lemony tabouleh
Who said Ottolenghi's cherry and aubergine (previously-bulgar-wheat-but-now-quinoa) recipe can't be made FODMAP friendly? I adored this dish and I'm positive you will too. Oh, and, did I mention this is also vegan? Serves 4 people Prep time: 40 minutes Ingredients: 200g quinoa 600ml water 1 aubergine, chopped 4cm wide and 2cm thick 300g cherry tomatoes,… Continue reading FODMAP friendly version of Ottolenghi’s cherry tomato and aubergine quinoa