Gluten Free Banana and Nut Cake — by Jessica on

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I like a challenge, especially a recipe related one. I have a friend who often sends me text messages with intriguing recip...

Cocoa and Dried Pear Truffles — by Jessica on

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They are not truffles in the conventional sense. This is a healthy chocolate treat. Instead of being made with chocolate and cream they ...

Chilli Miso Salmon with Pickled Eschallots — by Jessica on

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The cold weather always brings about colds and flues. Being sick can be a let down. You feel terrible; physically and quite often feel terr...

Pearl Barley Risotto with Mushrooms and Spring Onions — by Jessica on

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Risotto is winter comfort food. Creamy arborio rice grains cooked in stock and seasoned with Parmesan cheese. I like my risottos cooked w...

Make Your Own... Potato Rösti — by Jessica on

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Made from grated potato that is formed into rounds and fried, potato röstis are the Swiss version of the hash brown. Traditionally eaten for...

This Week's Recipe: New Coleslaw — by Jessica on

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Why Coleslaw? When you hear coleslaw what comes to mind? For me it is left over bowls of raw shredded cabbage and carrots and sad looking ra...

Make Your Own... Praline — by Jessica on

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Praline is a sweet made from caramelised sugar mixed with nuts. Traditionally praline in Europe is made with almonds or hazelnuts and is use...

Make Your Own... Sweet Chilli Sauce — by Jessica on

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Who ever came up with serving hot potato wedges with sour cream and sweet chilli sauce deserves a medal. Having become a favourite flavour c...

Coffee Almond Biscuits — by Jessica on

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Why Coffee Almond biscuits? These coffee bean studded biscuits, not only look delicious but are effortless to make. To me they seem lik...

Make Your Own… Tangy Lemon Dressing — by Jessica on

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Summer heat means salad season. When it is too hot to eat a big meal, salads are the perfect answer. They do however have a reputation for b...

Make Your Own… Sugar Coated Rose Petals — by Jessica on

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What I love about sugar coated rose petals, besides the prettiness, is that they taste fantastic too. Try eating a rose petal straight ...

Make Your Own...Gravlax — by Jessica on

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A Scandinavian dish, gravlax is often confused with smoked salmon. While salmon is commonly used for both dishes, smoked salmon is cured and...

Make your own...Tzatziki — by Jessica on

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Tzatziki is a Greek appetiser that is great on its own or served as an accompaniment to many dishes. Tzatziki is predominantly made with yog...

Make your own... — by Jessica on

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Black Olive Tapanade This classic French olive paste is a must for any olive lover. It is perfect on crusty sourdough, mixed into any salad ...

Make your own… Soft Polenta — by Jessica on

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Polenta is made from ground yellow or white corn meal. Still known today as peasant food, this corn ‘gruel’ or porridge doesn’t defer from i...

This Week’s Recipe: Pistachio Lemon Cake — by Jessica on

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Why Pistachio Lemon Cake? This cake is simple yet decadent. Jewelled with syrup covered pale yellow green pistachios this cake not only look...

Make your own...Salted Almonds — by Jessica on

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Nothing tastes or smells better than freshly toasted almonds. Their bitter sweetness makes them perfect for savoury and sweet recipes while ...

This Week’s Recipe: Grilled Zucchini with Chilli, Lemon and Herbs — by Jessica on

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Why Grilled Zucchini? Zucchini is the one vegetable that I hated as a child. The only way I can remember being given them, was boiled in uns...

This Week’s Recipe: Indian Oven Baked Fish — by Jessica on

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Why Indian Baked Fish? This recipe is inspired from my recipe for Oven Baked Fish with Tomato and Fennel . What I love – besides the taste –...

Make your own…Basil Butter — by Jessica on

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The basil in my garden beautiful, with large and fragrant green leaves. With such a plentiful supply of it however, I have had to come up wi...