Roasted Cabbage with a Chive and Yogurt Dressing

Cabbage is something I rarely think to use, not sure why its a tasty vegetable since I adore roasted vegetables I thought I would give roasting it a try. This actually turned out really well. 

Caribbean style Chicken and Chickpea Curry

This is a lovely and simply curry I made with Chief curry powder, I get it from Amazon. You can add extra vegetables to it or even make it vegetarian. Its great with roti or rice. 

Middle Eastern Inspired Lentils and Rice

This dish doesn't look pretty but its easy, tasty and nutritious and thats a win in my book, it was inspired by a tiktok I saw. It really should have caramelized onions but I wasn't so patient. I will definitely be adding this into the cooking rotation. 

Lemon Curd Cake

This is a fun little cake to make, I used a small 6 inch cake tin, but you could double these ingredients to make more. It is a simple white sponge filled with buttercream and lemon curd. Perfect with an afternoon cup of tea. 

Chickpea and cannellini bean salad

Spaghetti with a spicy shrimp and tomato sauce

This is a fun mid week meal when you are short on time, the little shrimp are packed with flavor and it takes no time to put on the table, 

Overnight blackberry oats

Overnight oats have been very popular lately, while I feel quick oats in the microwave is fast anyways, there is an appeal to having breakfast or a snack ready to enjoy so here's a fun recipe to try- 

Fish cakes

The other day I had some leftover mashed potato in the fridge and rather than having sandwiches for lunch again I decided to make fish cakes, easy and tasty. 

Chickpea Summer Salad

This is a super simple salad, that tastes of summer with in season tomatoes and basil and the lovely addition of chickpeas. 

Chickpea salad -

Simply mix 1/4 of a red onion, 3 small sweet peppers, fresh basil, a few handfuls of cherry tomatoes, two small cucumbers, and a can of chickpeas with orange juice, oil, white balsamic and Italian herbs. 

Hope you are safe and well in the time of covid, we got to see family in the DC area recently it was so wonderful and hope to see my parents soon. 

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Vegetable and Lentil Coconut Curry

This is a really simple recipe and features canned lentils, these are fun, a great source of protein and fiber and because they are canned don't need soaking or pressure cooking. Also love the flavors of Thai curry in this dish. 

Sausage, Leeks and Mushrooms with Spätzle

Strawberry and Banana Bread

It is glorious strawberry season in North Carolina, so why not add a few to banana bread for fun, this is a lovely recipe and didn't last long. 

Ancient grain and tomato salad

This is a nice whole grain salad, perfect for warm days and for packed lunches. 

Interview with Beth Recchio

 Hi lovely people, I wanted to share a link to a recent interview with Beth a local realtor in Winston salem, we chat about growing up in the South, farming, gardening, body image concerns and social media and real estate. She is awesome and so full of life give her a follow. 

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Coconut and Berry Smoothie Bowl

This is such a fun and simple recipe, you simply blend one small container of green yogurt (serves about 4 people) with frozen berries about a cup, a little honey and then mix with coconut yogurt so its thicker in the bowl. 

Meanwhile toast some coconut and nuts, and decorate with edible flowers, its spring here in North Carolina so we used viola, violet, dianthus and redbud blossoms.

Chocolate and Strawberry Cake

My girl made this fun cake recently so I thought I would share it with you. 

Ingredients:

• 200g Sugar, about 7 oz 
• 200g unsalted butter
• 4 large eggs
• 200g, 7 oz self-raising flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp vanilla extract
• 2 tbsp milk
• 5 strawberries a few for garnish and a few to add to the buttercream. 
• 1/2 a stick of soft butter and one cup confectioners sugar to make butter cream.

Method: 

1. Heat oven to 350 degree, add foil to a large cake pan or we used two small ones

2.  beat together the sugar with the butter then add the  4 eggs, self-raising flour,  cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract and  2 tbsp milk and a pinch of salt.

3. Divide the mixture between the tins. 

4. Bake for 20 mins or until a knife inserted into the middle of the cake comes out clean.

5. allow the cake to cool

6. blend the butter with confectioners sugar and strawberries add to the middle of the cake and the top and decorate with strawberries and edible flowers, the edible violets are starting to come out here so we added those. 

7. Enjoy with a nice cuppa. 

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Interview with Dave McCluskey

I had the pleasure of chatting with Chef Dave Smoke McCluskey @codchef a Akwesasne Mohawk, Indigenous food expert, forager and owner of Corn Mafia a producer of Hominy Grits & Cornmeal. To chat Indigenous food, history and the importance of a connection to nature.

 

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Interview with Claire from Heritage Harvest Farms

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I recently Interviewed Claire Parrish from Heritage Harvest Farms in Pfafftown NC its a wonderful interview and they are an amazing part of our local community. 

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Couscous, chickpea and butternut squash salad

Recently I have been making more grain salads as a alternative to sandwiches for lunch, they are fun and many possibilities are possible, I made a little graphic below to give some ideas, and there are quite a few recipes on the blog. 

Chat about Heart Health

Yesterday I had a chat with Dr Katie Taylor a local Physiotherapist about heart health, click below to take a listen.

Rebecca

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Butternut Squash, Leek and Quinoa Salad

Here is a delicious and fun way to use butternut squash, leeks and quinoa. I adore the garlicky onion flavor of leek and after using it always feel I should use it more. This dish is whole grain, fiber and nutrient rich and satisfying. 

Caribbean style Cabbage

I recently made this simple cabbage recipe. I really enjoyed it but the kids found it a tad spicy, you could simply omit the chili. 

Russian Style Beetroot Salad

This is super simple Russian style salad, I learned from a friend. Makes a fun side dish, or would be great on a picnic. 

Thai inspired meatballs

This is the second time making this tasty dish and using ground chicken is new to be, but its lovely mild and tasty with the fresh herbs and ginger and garlic. 

Red Sea Island Peas

On a recent trip to South Carolina, we visited Saint Helena Island the Gullah Geechi people live here and offer cultural tours, something that would be wonderful to do after covid. I am not an expert on these people but due to the isolated nature of the sea islands and the close knit community these people have maintained traditions, language and food from their West African roots after being enslaved and passed down land throughout the generations. 

I hope to return when the pandemic ends to take a tour and lean more also to eat in one of the local restaurants. I found these sea island peas in Publix and knew I wanted to try them, there is a recipe on the back. Food has an amazing power to connect us to others cultures and food history. 

Butternut squash, black bean and quinoa salad

I made this salad recently and was impressed that my daughter is asking for it again, this is tasty, with lots of flavor and nourishing.