My cooking quinoa post..

As a result of posting about quinoa in a few places this week there has been some further feedback on my way of cooking it, and I’m pleased to say it’s all been positive, so I thought I’d share it again in case new readers find it of interest.

Let me summarise: I don’t cook quinoa as it says on the packet as I don’t think it’s the best way or creates the tastiest outcome, so this post explains my method.

This was a recent comment from Malar on my blog…

20140722-160656-58016949.jpgAnd on my Facebook page..

20140722-160712-58032493.jpgThere’s also been some more positive feedback on Facebook and Instagram so I hope you’ll find it of interest :)

Hope you’re having a great week…I still don’t have an oven or hob/stove or kitchen hence why I’ve been a bit quiet!!!

Beautiful work I just have to share..

You’ve all seen my new gravatar by now, let me show you the other pieces that the fabulous Emily Cooper has produced for me…


Aren’t they fab? Isn’t she clever??

But this is my favourite..Emily produces these beautiful wishing trees and she sent me one yesterday and I was just overwhelmed by how beautiful and intricate it is..

20140716-120241-43361433.jpgThese are photos of the original artworks but hopefully you see how stunning they are :)

Do check out Emily’s website :)

Super duper goodness bars of fabulousness…

You know I love these kind of bars and these are even more fab as they are full of my favourite TAHINI!!!

If you don’t like tahini, replace it with a nut butter or try mixing the tahini and nut butter half and half…enjoy!

By using tahini and seeds this makes these bars nut free for anyone with nut allergies :)

100g unsulphured dried apricots – see note below
50g dried cranberries
30g sunflower seeds
30g pumpkin seeds
30g oats, any kind
15g chia seeds
75g tahini
75g coconut oil

Line a loaf tin with parchment paper
In a large bowl mix all of the dry ingredients
Put the tahini and coconut oil in a microwavable dish and heat for 30-60 seconds until the coconut oil has melted
Mix the melted mixture into the dry ingredients, ensuring it’s all well combined
Pour the mixture into the loaf tin and put it in the freezer for 20-30 minutes, this solidifies the coconut oil which holds the bars together
Remove and chop into bars and store in the fridge

Options: you can add your favourite chopped nuts, substitute some of the apricots for raisins or sultanas, substitute the tahini for almond or any nut butter for a different flavour. I use unsulphured dried apricots as I prefer them, but if you’d like something sweeter, or can’t get unsulphured ones, use the orange dried apricots available everywhere.

Roasting your seeds gives a great flavour: lay the seeds in a single layer on a large baking tray and roast for 5-10 minutes at 180-200C; keep watched the nuts and moving them around so that they don’t overcook or burn, then leave to cool. Resist doing what I do and eat any of them straight out of the oven and burn your tongue!


Good Morning Friends ♡

Elaine @ foodbod:

Come and join the fun with Dimples new group…

Originally posted on Shivaay Delights:


And yummy Vegetarian food!

Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! :) Where WordPress and Facebook comes together! :)

Can’t wait to see you all there my lovely friends!!!

Have a brilliant day! Much Love D x

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Tomato Tarte Tatin

Elaine @ foodbod:

How good does that look????

Originally posted on birgerbird:

Ah, tomatoes.  Fresh, ripe, summer tomatoes.  It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple.  Or a classic BLT with mayonnaise.  Or a Caprese Salad.  When you have fresh tomatoes, it’s best to not mess with them too much.  The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar.  The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart.  The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice.  It’s a messy dish, but is absolutely delicious, as well as beautiful.  Give it a try!


Finished Tarte


Tomatoes Simmering

For Mr. Fitz we turned the tarte into a BLT, adding the necessary…

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Them there carrots…

20140712-164053-60053727.jpgYou know I love roasting carrots…I love carrots raw in dishes too, on their own as crudités, and added to salads…in dips…in cakes…in chilli…in fact, I can pretty much say that I definitely like carrots in all forms (except boiled to death like my Gran would cook them!!)…they are like sunshine on your plate ☀️☀️ and I realise recently that I do seem to favour orange coloured dishes!!! Hmmmm…..and orange coloured clothes, and in fact, we just bought, in the last hour, an orange sofa bed!!!

20140712-165110-60670501.jpgDefinitely a theme there…

So this weekend I was very happy to see two of my lovely fellow bloggers have posted lovely looking carrot recipes so I thought I’d share them with you too in case you like the look of them as much as I do…Prudy’s grilled carrots look amazing, I’ve never grilled carrots but I think I will be now! And Sue’s roasted carrots and avocado with cumin citrus dressing definitely sounds fabulous!!

Do check out all of these fantabulous carrot offerings and let me know your favourite carrot recipe :)

In the meantime, from me and Bob, have a great weekend…


Fiesta Friday time :) :)

I hope you’ve all had a great week and are looking forward to a fab weekend :)

This weeks weekly blog party fantastico has kicked off already and promises to be another event full of fun and pizzazz in the hands of this weeks co hosts Hilda, Indu and my lovely Selma, a super talented trio all ready to welcome you :)

For me, I bring you a summer dish of beetroot, feta and orange juice, I hope you like it…but also check out my posts from the past couple of days offering some different dressing recipes to spruce up your salads: a simple Asian peanut dressing and a zingy zesty Greek yoghurt and lime juice dressing.

So, tonight’s offering:


3-4 small cooked beetroots
1/2 tsp ground cumin
1 orange, juiced or 50-75 ml pure orange
2 tbsp extra virgin olive oil
3 cups or 1 bag of rocket
50g (when uncooked) of cooked and cooled freekeh/quinoa/your choice of grains
200g feta cheese
Sprinkle of chia seeds

Cut the beetroots into small wedges and place in a bowl.
Add the cumin, orange juice and olive oil and toss well.

Arrange the freekeh, rocket, beetroots and feta on a serving dish and drizzle on the remaining dressing and top with a sprinkle of chia seeds.


Have a great weekend xx