If you are lucky enough to have access to an abundance of herbs and are thinking of ways to enjoy them for as long as possible, this might be the perfect solution! Whipped butter with fresh herbs that you can refrigerate or freeze and enjoy all year long!
Read MoreI can’t bake or bartend for shit but that doesn’t stop me from trying once in a while! I’ve been on a massive iced tea and lemonade kick this summer. My fridge in the UK didn’t have enough room for homemade drinks in pretty glass pitchers. I’ve got the room now and my cold drink game is ON FUEGO! So why not add a little booze and make things a bit more interesting?
Read MoreThis time of year is just overwhelming for me. I am constantly inspired by the abundance of beautiful summer produce available in gardens and farmers markets. If you find yourself taking home (or picking!) a basked of fresh summer green beans, here’s what to do with them…
Read MoreI thought I knew Yotam Ottolenghi’s recipe catalogue inside and out. But I was surprised and delighted to discover this magnificent idea in Ottolenghi’s Plenty More cookbook. Each bite presents a heavenly combination of flavours and textures and spoiler alert: it’s VERY easy to whip up, despite its dramatic appearance. This is my version of his recipe, simplified and sped up.
Read MoreWhen it’s too hot to cook, I always gravitate towards raw crunchy veggies and meals that 99% consist of them. The best thing to do with raw vegetables is to dip them in a delicious sauce or dressing. This combo of some of my fave ingredient tastes so lush and indulgent you won’t even realise how healthy it is.
Read MoreI did a lot of extensive research (and an equal amount of snacking) while trying to determine the best way to make the crunchiest chickpeas. The recipe is simple, but time consuming. The results are worth it. Give this a try!
Read MoreSummer Salad Season— my favourite time of year! Strawberries and balsamic are retro. Soooo 2007. It’s all about NECTARINES now everyone. Whether its for a brunch or a BBQ this salad is the perfect contribution that will impress all your mates, unless you decided to keep it all to yourself. Which is perfectly acceptable.
Read MorePickling is not only an art-form but it’s also a necessary skill to learn to prepare for the impending apocalypse. It won’t be long until we’re all living in doomsday shelters and I don’t know about you but I’ll be snacking on delicious crunchy, tangy preserved veggies.
Read MoreTofu is a challenging one for some people; it can be slimy, bland and boring. I actually really love tofu, but there are only a few ways that I’ll eat it. Here’s one of my fave ways to enjoy tofu: dipped in a sweet and spicy sauce, and coated in crunchy sesame!
Read MoreI obviously have every single Ottolenghi cookbook and adore every recipe in them. It’s hard to choose a favorite recipe but this roasted cauliflower salad with crunchy celery, herby parsley, sweet and sour pomegranate and topped off with hazelnuts is divine! The maple syrup vinaigrette is INSPIRED!
Read MoreThis salad is as much about its rich and earthy tastes as it is about its dramatic presentation. It's far more simple to prepare than you might think (but your brunch guests don't need to know that!) Enjoy this salad with some fresh croissants, coffees and mimosas.
Read MoreMy parents are Passover seder stalwarts and rep for the vegetarians HARD CORE! Over several decades they have carefully curated an immaculate assortment of salads that they contribute to the Passover table each year. Their current line up: beets, carrots, heart's of palm. My mom's heart's of palm has been everyone's favourite and I often get requests for the recipe. So here is that recipe with a couple more! TIP: They're good for any time of year!
Read MoreAh blending spices! Is there anything more delightfully satisfying? Doubtful. Panch Puran / Panch Phoron is a North East Indian/Bangladeshi/Nepali style mix of 5 whole spices. This blend will not only give your curries and dals deep and layered flavours, but each seed offers a range of feel-good benefits.
Read MoreI've been perfecting this one for years. The combination of buttery rice, sweet toasted coconut, caramelised onions and magical curry leaves is undeniably perfect. This rice is also tempered with black mustard seeds and cinnamon giving it a distinctly South Asian taste, and brings back loads of sensory memories for me from some incredible times spent in Chennai Madras.
Read MoreKosambri is a South Indian style veggie slaw that's been doused with loads of citrus and spiced oil. It's a vibrant and unique salad that is the perfect accompaniment to a bowl of dal, fluffy rice, or a spicy roast chicken!
Read MoreSprouted moong beans contain as much protein as STEAK! Adding these little guys to soups, curries, dals and salads is a great way to add extra protein to your meal with a low calorie crunch! Sprouting at home is also a mega fun little project with nutritious and delicious results--and can save you a lot of money! You can buy these cute and easy to use sprouting jars from amazon!
Read MorePoha is the food that changed my life! It's the perfect light meal meal or snack for any time of day but it’s best enjoyed at brunch time. It’s gluten free, vegan, and packed with seeds and spices that boost your immunity and aid digestion and stress relief. The best part it is, the dish provides all the comfort of a warm bowl of rice, but is ready in a fraction of the time.
Read MoreCauliflower is both meaty and creamy making it one of the most perfect vegetables. Roasting cauliflower is easily the most delicious way to enjoy this versatile veggie. This simple and easy to make dish is LOADED with dynamic spicy flavours, all roasted and to perfection.
Read MoreI recently received "Vibrant India" by Chitra Agrawal as a gift, and I can already tell that I will be using it a lot this year the way I spent most of 2017 methodically studying "Fresh India" by Meera Sodha. The cookbook's author focuses on recipes originating from Karnataka, (Central, Southern India) and uses a lot of my favorite ingredients such as coconut and curry leaves. This recipe for a South Indian lentil dal -- sambar is easily one of the best ones so far!
Read MoreThis is the perfect way to make a quick weeknight dhal. Cooking the lentils separately, almost naked, with just a bit of salt and turmeric, while making an spiced onion and garlic tarka on the side is the best way to achieve maximum creaminess with the lentils and maximum flavour from the onions!
Read MoreSite Credits: MadebyAim
