This recipe is a true winter warmer, I first made this dish last November on a cold London weekend, its hearty and warming. It became a quick favourite dish of my friends and I made this over and over again. It’s tasty, hearty and not too bad in the calorie stakes ;-). I love gnocchi … Continue reading Butternut Squash Baked Gnocchi

I love a good Tomato Soup this recipe is simple but tasty, using rosemary and thyme to give it a herby taste. Once again most of these ingredients are taken from my Aunts garden in Spain but you can use shop bought tomatoes, I would say try and get some organic tomatoes for extra sweet … Continue reading Tomato Soup with Rosemary Flowers

Hola!! Last night we had to use up the Broad Beans up from my Aunts land, she told me of her recipe of cooking these with Chorizo and then I remembered the tapas I ate here last Easter; it was this type of dish with the beans but they served it with quails eggs and it … Continue reading Broad Beans with Chorizo and Quails Eggs

Last night was a bit of a ready steady cook dinner, using up things in the fridge. So I decided to make  courgette spaghetti. Its healthy and light and carb free 🙂 It can be made with any sauce or just with lemon juice and oil but this is with red pesto and mushrooms left … Continue reading Courgette Spaghetti with Creamy Pesto (Gluten free)

Tonight’s dinner was so good and tasty….. and healthy. I know I have put a recipe for courgette spaghetti on here already, but tonight’s was just so delicious I could not share it!! Its gluten-free and low carb. Healthy, tasty and filling!! 

A little recipe I made last week when we had a mini BBQ…. Serves 4 as a side dish Time around 1- 1 1/2 hours Difficulty : Easy Ingredients: 2 large Spuds (Potatoes 😉 ) 3 slices Serrano ham chopped and pan-fried to be crispy 50g Butter 2 Spring Onions finely chopped 1-2 tbsp of … Continue reading Pink Potato Skins

Guacamole is typically Mexican, when I traveled around Mexico we were often served a bowl of guacamole with nachos as a tapas with our beer! It was first created by the Aztecs in what is now Mexico, the name comes from Aztec dialect and translates to ‘avocado sauce’. Ingredients: 3 avocados 1 tomato 4 limes 1 … Continue reading GUACAMOLE

This roasted tomato salsa was from a recipe I had found years ago, you dry fry the ingredients in a pan including the tomatoes, then it is all bashed up in a pestle and mortar to create a different tasting salsa, a slight smoky taste. It’s spicy so I also like to add a little bit of mango … Continue reading ROASTED TOMATO AND MANGO SALSA

This is my Indian Nana’s recipe and it works a treat, they are crispy and light….. Serves: 10 Time: 1/2 hour including preparation Difficulty: easy Ingredients: 8 oz Gram flour 2 oz Rice flour 3 tsp Baking powder 1 tsp of the following spices: Cumin powder Coriander powder Turmeric powder Garam masala powder Chilli powder Salt … Continue reading Nana’s onion bhaji’s

We have an abundance of Avocados here, especially at my Aunts, so it’s great to make something different with them.  Southern Spain has many avocado plantations; I believe (after a little google) Almuñécar had the first commercial Avocado plantation back in 1955!! They are full of vitamins and nutrients, such as potassium, protein and vitamins; B … Continue reading Avocado Pesto

恭喜发财 / 恭喜發財 GŌNGXǏ FĀCÁI / KUNG HEI FAT CHOI Happy New Year!! This noodle salad is served cold, and is fairly healthy and refreshing.  Full of colourful vegetables it is a perfect accompaniment to my oriental sticky ribs, please find the recipe for the ribs here: https://lululemonandlace.com/recipes/comfort-foods/oriental-sticky-ribs/ Serves 4 Ingredients: 1 clove garlic grated 20g ginger … Continue reading Asian Noodle Salad

It’s nearly October, you’ll be thinking what you can make with the flesh of your pumpkins for halloween, this is a great alternative to the usual pumpkin soup!  Its a good meat free dish too, as its hearty and filling. You can use pumpkin or any type of squash, I am not 100% what the … Continue reading Pumpkin/Squash Gnocchi with Creamy Mushrooms