Quinoa Patties

Quinoa Patties

Quinoa patties are a great high protein alternative to bread or hash browns in the morning. Crispy on the outside and soft in the middle. They are also surprisingly meaty tasting, so are great for moulding into sausages, burgers or quinoa balls to use in so many other dishes. Today, to go with the patties I have made smoked chilli fried green tomatoes from the garden, wilted spinach with a touch of butter and soft and creamy...
Moroccan Berber Omelette

Moroccan Berber Omelette

Most dishes in Morocco are cooked in a thick bottomed clay tagine pot, which steams the vegetables on top and crisps the ingredients at the bottom. This Berber omelette recipe is the Moroccan version of a Tunisian shakshouka, with eggs poached in a rich, smokey paprika spiked tomato sauce. Delicious as a main or breakfast with a torn piece of thick crusty bread. Serves 2.  1 can chopped tomatoes 1 tbsp olive oil 1 red...
Fiery Welsh Dragon Hash Browns

Fiery Welsh Dragon Hash Browns

It was St David’s day on 1st March, the patron saint of Wales. As I have strong Welsh links I wanted  to celebrate by creating a recipe with distinctly Welsh elements. The most famous Welsh symbol is of course the Red Dragon flag, or Y Ddraig Goch. One theory is the tale of the dragon was founded from Merlin’s vision of a Red (The Native Britons) and a White (The Saxon Invaders) dragon battling, with...
Buckwheat Galettes

Buckwheat Galettes

These gluten-free buckwheat pancakes, or Galettes de Sarrasin are traditional to the Brittany region of France. They have a light texture and nutty flavour which can be used for savoury and sweet recipes, making them an excellent recipe for an imaginative cook. Buckwheat’s name is misleading as it has no relation to wheat, but is more closely related to sorrel, knotweed and rhubarb. It is therefore an excellent gluten-free alternative which can be used as a...