HUMMUS IS YUMMUS!

Butternut Squash Hummus

Vegan / V / GF/ DF/ Syn Free
Liven up a dreary day with this sunny dip

This is a lovely alternative to plain hummus. I love adding to a classics and this one is great for a light snack. Butternut is just going out of season, so it’s the perfect way to use up any that are left. In the absence of butternut, sweet potato would also work well for this too.

The addition of the butternut adds a lift in colour, nutrients and flavour. This is a great quick, healthy dip. It is also vegan, vegetarian (V), gluten free (GF), dairy free (DF) and is syn free on Slimming World extra easy… so enjoy!

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MADAME, PLEASE!

You won’t be able to contain this croque!

I don’t generally have favourite foods or dishes, but I’d happily eat Croque Madams till the end of days!
What is there not to love?

I’m a big believer in a little bit of what you fancy does you good.
A croque is definitely not a healthy option, so keep this one to an occasional treat. But what a treat it is.
Traditionally made with smoked ham, this is my vegetarian version. I had very similar in Cafe Rouge and loved it so much I had a massive craving to remake it.
The Madame refers to the fried egg on top, if you wanted to omit the egg it would then be a croque Monsieur.

So Madam et Monsieur, crack on and get cooking. you will not be disappointed.

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SPICE UP YOUR LIFE!

People of the world, everyboy and every girl! Spice up Your life!

Well the spice girls had one thing right ( secretly they had everything right, I was a massive fan- yes I even went to see the film).
Variety really is the spice of life. My spice cabinet is always stocked with a range of spices, from hot to mild, from bitter to sweet.

I love to experiment with all of them and play with the sweet and savoury element.
My current top four favourites are: turmeric, cinnamon, saffron and cardamom.

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SPROUT OF THIS WORLD!

Sprout and Sage Polenta Tart

If like us all, you still have a few sprouts lurking at the back of the fridge, then this Sprout and Sage Tart is a great gluten free, dairy free, healthy dish and it’s perfect for using up seasonal vegetables and herbs.

Using polenta as the crust means the tart is light and butter free. Plus the inside mix uses plant based dairy and doesn’t need cheese, milk or cream.
Im really pleased this turned out so well, especially the crust, I hope you love it as much as I do. This would be great with a host of fillings, so get experimenting! Plus I’m pretty sure you could omit the eggs and add more yoghurt to make the dish vegan too.

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AVOCADO, AVOCADON’T?

You’ll definitely avocaDO with this delicious dish!

Avocado is just the best fruit! Not only are they full of health benefits and totally great for you. They also go with pretty much anything at anytime.
A quick snack when just seasoned and eaten as they are, or made into glorious guacamole, perfect for dipping, or even as a base for a vegan, raw chocolate cheesecake…. see told you they go with everything.
My personal favourite is smashed or sliced onto toast, seasoned and topped with a perfectly poached egg, simply divine.

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BISCUITS MAKE THE WORLD GO ROUND

Embossed Bake Love Biscuits

Ive been incredibly blessed to have life long friends. From tiny tots to today we have always been fantastically close. We all turned a milestone age recently. Yep you guessed it…21… I wish!
These afore mentioned beautiful friends were kind enough to buy me a Bake Love embossed rolling pin.
What a great gift! Here I’ve made some delicious Bake Love Biscuits.

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SAFFRON EGGS

A simply vegetarian breakfast using saffron and herb flowers to brighten a Winter morning.

For me anything that can bring a ray of sunshine to my day is a wonderful thing.
This dish combines the bright, aromatic saffron and earthy rosemary to create a beautiful breakfast. The addition of rosemary flowers adds the final flourish.

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LOVELY LAMINGTONS

Coconut crumbed cubes from heaven…Well Australia
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EVERYTHING IS RAWSOME!

Raw, vegan, gluten free, guilt free treats

After a few weeks of buying, cleaning, fixing and decorating our new pad we are ready to clean and fix our bodies.
My inspiration for these recipes are the vegan, raw, sugar free and gluten free beauties I admire.
I have been trying to go more towards fruit and vegetables and cut down on meat and refined sugars. I started this off with my hardest habit to kick – desserts! I’ve got a cheeky sweet tooth that loves all the naughties.
With this in mind I have seen many delectable raw desserts that look just as good as the sugar filled counterparts and have tried my hand at recreating them. Go on, take a peek!

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SALT AND PEPPER: Why do we season?

Is it science, or is it a flavour we just love to savour?

Go into nearly every food establishment and you’ll see salt and pepper gleaming at you on the table, begging for you to pick up. Etiquette dictates you must taste before adding extra, I do try to, but almost always add a touch more salt and a dash of pepper.
Why? Do I just crave that salty kick or spicy bite, or does science and possibly even genetics play a part in the need. Curiously it’s all and more…

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