by independentkitchen | Sunday, June 12, 2016 | Food, Sweets and Treats |
I made these fudgy coconut brownies for a bake sale we are hosting at work to raise money for WaterAid. Therefore, they are not full of beetroot, black beans or any other substitute I usually use to make brownies “healthier”. However, I cannot make a recipe without meddling a little, so to make the brownies even more coconutty, I replaced butter with coconut oil. They are therefore dairy-free for all you lactose intolerant folks (however not vegan). They...
by independentkitchen | Saturday, June 4, 2016 | Food, Main Dishes |
Falafel is a staple recipe across the Middle East and North Africa, so it is no surprise that the recipe varies greatly from region to region. I have posted two versions of falafel before, 5 bean and almond falafel, and the falafel wraps I made when I was catering at Rumbellion Festival. Both recipes I followed no specific ingredient list, process or regional variation. I just added what I had available in my cupboards and went on...
by independentkitchen | Monday, May 16, 2016 | Breads, Pies and Tarts, Food |
Homemade pasta is often thought of a complicated process, however it is surprisingly easy to make and incredibly delicious. Only 2 ingredients are needed – eggs and flour. It does definitely speed the process up if you have a pasta rolling machine, but you can do it with a rolling pin, a knife and a floured surface. Once you have the pasta dough you can shape this however you like, whether it is tagliatelle as...
by independentkitchen | Thursday, May 5, 2016 | Food, Main Dishes |
When I first started blogging I was adamant that everything had to be made from scratch. I have since realised that life is too busy to spend shopping around for obscure ingredients to then spend hours cooking. So, as with my recent easy vegetarian pho or more complex traditional Vietnamese tofu pho recipes, my Thai red vegetable curry recipe uses a cheat; pre-made red curry paste. I haven’t posted a traditional red curry paste before, but I have...
by independentkitchen | Wednesday, April 20, 2016 | Soups |
I make this easy vegetarian pho every other week, as I love how the stock uses any vegetables that are on the turn or scraps that are going in the compost. Kale stalks, bendy carrots, soft aubergine, onion skins, anything. An excellent recipe for using up the dregs of your veg box. I have another pho recipe on the blog but the list of ingredients is as long as my arm. So, pho lovers, do not hate me for...
by independentkitchen | Monday, April 18, 2016 | Breakfast and Brunch, Drinks and Smoothies, Food |
Who has time to faff around with peeling and chopping fruit? Save time (and nutrients) and buy frozen bags of berries to blitz into a 2 minute smoothie bowl whenever you’re in need of a vitamin boost. An excellent addition to breakfast, as a snack or a healthy dessert. 2 Minute Smoothie Bowl 150ml fat free Greek yogurt (make your own Greek yogurt) 50g frozen blueberries and strawberries (or whatever berries you have) Add ingredients to...
Hi I'm Danni. I love to cook healthy recipes from scratch using unprocessed, whole ingredients sourced from local independents.
