Make Your Own...Root Vegetable Chips — by Jessica on

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These chips are moorish! I like to oven bake my chips for a guilt free version of deliciously tasty chips made with sweet potato, parsnip an...

Make your Own… Pretzels — by Jessica on

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Pretzels originated in Germany, Austria and Switzerland during the middle ages, but today however are one of the most popular bar snacks thr...

This Week’s Recipe: Preserved Lemon and White Bean Dip — by Jessica on

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Why Preserved Lemon and White Bean dip? This is a deliciously simple dip that once again proves that sometimes the simple things in life are...

Make Your Own…Parmesan Cheese Sticks — by Jessica on

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Parmesan cheese sticks are a classic that are not going anywhere any time soon. Pastry twisted and baked with cheese have been a popular nib...

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...Tomato Bruschetta — by Jessica on

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Bruschetta in its purist form is grilled country style bread rubbed with garlic and drizzled with a good quality extra virgin olive oil. Bru...

Make your own...Liptauer Cheese — by Jessica on

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A Hungarian, Slovakian and Italian spicy cream cheese which all nationalities (and even more) claim as their own, is a long standing favouri...

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: Pickled Radishes — by Jessica on

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Why Pickled Radish? To me, the only way to relax after work on a Friday is with a gin and tonic – even better enjoyed with a bowl of freshly...

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: Eggplant Dip (Melitzanosalata) — by Jessica on

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Why Eggplant Dip? I am recently back from Melbourne (Australia), where I was able to excite my curious tastebuds throughout the eclectic str...

Make your own...Easy Marinated Olives — by Jessica on

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These olives are my cheat’s version of marinated olives you buy at any good deli. I came up with this method last Christmas when I realised ...

Make your own...Baked Ricotta — by Jessica on

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This is a unique version of baked ricotta and on lend from a very dear friend and fellow ‘foodie’. While having the delicious rich creamines...

Make your own... Croque Monsieur — by Jessica on

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Technically a grilled ham and cheese sandwich, a Croque Monsieur is a must to have in ones repertoire - morning, noon or night. Originally s...

Make your own... Satay Sauce — by Jessica on

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Satay sauce is one of the easiest ways to spice up any meal. Also known as peanut sauce, it great to accompany chicken, beef, fish, vegetabl...

Recipe of the Week: Cinnamon Swirl Bread — by Jessica on

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Why Cinnamon Swirl Bread? There is no better two smells in the world to me than freshly baking bread and cinnamon. Freshly baked bread of al...

Recipe of the Week: Tomatoes Braised in Olive Oil — by Jessica on

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Why Tomatoes Braised in Olive Oil? Nothing beats the flavour of a vine ripened, earth grown tomato. This might sound strange to some and hav...

Make your own....Tomato Jam — by Jessica on

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This is not a jam in the traditional sense. Made from very ripe tomatoes this jam is fabulous to add to sauces either rich meaty gravies or ...

This Week's Recipe: Pickled Tomatoes — by Jessica on

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Why pickled tomatoes? I recently tried these ruby red delights at a friend’s mothers’ house and fell in love. They are simple to make and ca...

Make your own… Carved Pumpkin for Halloween and Roasted Pumpkin Seeds — by Jessica on

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Halloween is just around the corner so what perfect time to carve your own pumpkin. Unfortunately Halloween is not celebrated as enthusiasti...