Squash curry

It’s Autumn, so get ready for loads of squash and pumpkin recipes. I have a lot of ideas, but time is not on my side. I’m very busy with some courses I’m taking at the moment and my time is limited. Even so, I will keep posting two recipes each week. It’s a schedule that works for me at the moment, even with the extra workload. If I would have had more time, I would have shared (and made) more squash recipes and I would have published them from the beginning of the month.
Anyway, let’s go back to this amazingly delicious vegan curry. Like all Indian dishes, has a lot of spices, but made more suitable for an European palate.

Squash curry

Of course the dish is packed with veggies. I said there are two servings, but they are big. So, the same ingredients would work great for a family of three. I served the squash curry with basmati rice. The rice was boiled and I’ve added a bit of dried coriander, a bit of oil, salt and black pepper.

Ingredients for 2 servings:
– 2 onions
– 2 peppers
– 1 squash
– 1 can of chopped tomatoes
– 1 aubergine
– 2 spoons of vegetable oil
– 3 cloves of garlic
– 1 tsp and a half of turmeric
– 1 tsp salt + extra salt for the aubergine
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp ginger
– 1 tsp ground coriander
– 1 tsp dried coriander
– 2 tsp dried curry leaves
– 1/2 tsp cayenne pepper

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Mushroom Stroganoff

I like Mushroom Stroganoff. It’s one of the favourite things I like to cook, it takes a short time to cook and it’s delicious. Another thing I love about this recipe is that it looks like it’s so lush due to its rich creamy sauce. I plan to make another Mushroom Stroganoff recipe soon, I will share that too, as it will be a bit different.

Stroganoff is a meat-based Russian dish that was mentioned in a cookbook in the 19th century for the first time. The recipe is older than that though. The base of the sauce was mustard and sour cream. After the fall of Tsarist Russia, the recipe was made and served all over the world, in restaurants.
As a vegetarian dish, Mushroom Stroganoff is great. I also added a bit of hidden veggies for an extra healthiness.

 Mushroom stroganoff

I used whipping cream as it has a lower fat content. If you want it richer, use double cream, if you prefer it lighter, use single cream. For me, whipping cream is a happy medium, rich, but not too rich. You can use onions instead of leeks, it works great with them too.

Ingredients for 2 servings:
– 600g mushrooms
– 1 green bell pepper
– 1 leek
– 2 spoons of vegetable oil
– 1/2 tsp mild mustard
– 150ml cream
– sea salt
– white pepper

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I love Nachos. I had them for the first time at a restaurant a few years ago and I liked it a lot. It’s something I would make often, but is the first time I share the recipe. I like sundried tomatoes and the baked green olives on top. The tomato sauce is made from fresh tomatoes, but canned tomatoes can be used, if you are in a hurry. Guacamole is also a great dip for them.
Because we eat as healthy as we can, we always have big bowls of dips with nachos, as it’s filling and it even adds to the 5-a-day. I think this way it balances out all the cheese.

Nachos with cheese, guacamole and tomato sauce

Ingredients for nachos:
– 100g tortilla chips
– 100g grated cheddar
– 2 pieces of sundried tomatoes
– 10-12 green olives

Ingredients for tomato sauce:
– 5 medium or 4 big tomatoes
– 1 tsp chilli oil
– sea salt
– pepper
– dried herbs

Ingredients for guacamole:
– 2 ripe and ready avocados
– lemon juice
– 2 tsp Whole grain mustard
– sea salt
– white pepper

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Vegan Ramen

I’ve made Ramen before, it’s something so different for my taste and I enjoyed it. Recently I’ve made a different recipe of vegan Ramen with coconut milk and dried lily flowers. My husband and I both loved this Vegan Ramen.

 Vegan Ramen

In my recipe I’ve used cocoa buckwheat noodles, but it will work with any type of noodles. I didn’t have fresh shiitake mushrooms, but only dried ones. If you have fresh ones, use those, if not, follow my recipe. It’s the first time I use dried lily flowers and I was pleasantly surprised. Their texture is lovely and the taste is mild and really nice. I will use them again. It takes a 30 minutes wait for the dried veggies to be re-hydrated. This is what takes the longest time to do. The rest of the cooking takes only a few minutes.

Ingredients for 2 bowls:
– 75g cocoa noodles
– 400ml vegetable stock
– 200ml coconut milk
– 130g tofu
– 10g dried shiitake mushrooms
– 10g dried lily flowers
– 1 spoon of miso
– 1 spoon of sesame oil
– 4 tsp soy sauce
– black sesame seeds
– 3g seaweed
– 2 small spring onions

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Carrot houmous

I saw this idea made by Michel Roux Jr. in his new TV show called Hidden Restaurants. I thought it’s a fab idea, so I made my own recipe. He didn’t mention any quantities, so I’ve adapted and I’ve added lots of carrots for an extra healthy kick. I like houmous and I like the one with all sort of different flavours like Asparagus houmous, Houmous with sundried tomatoes and even Baked Houmous.

Carrot houmous

The quantities I’ve used are enough for 3 main portions or 2 main portions and a dip for later. My husband and I eat houmous as a main and I always do big portions. Use only a forth of the ingredients if you want to make only a small batch, as a dip.

– 200g dried chickpeas
– 1 tsp bicarbonate of soda
– 500g carrots
– 2 spoons of oil
– 75g tahini
– 3 cloves of garlic
– 6-8 spoons of lemon juice
– 1 tsp cumin
– 2 tsp sea salt
– 1/2 tsp ground coriander
– 1/2 tsp coriander leaves
– 1/2 tsp dried garlic
– white pepper

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Homemade Flatbread with Tzatziki sauce

Imagine my delight when I was asked to try one of these delicious blender recipes*. After looking at them, I picked Homemade Flatbread with Tzatziki sauce. As I always do, I had to make things a bit more difficult for me, so I made two types of flatbread, one with white flour and the other one with spelt flour. I do love making bread and it’s very appreciated in our home too.

Homemade Flatbread with Tzatziki sauce

I made 10 white flatbreads and 10 spelt flatbreads. As it’s a bit much, I freeze half of them. When freezing, the bread should be wrapped in a lot of cling film. Freeze on the day of making the bread. Let it in the fridge overnight when you want to defrost it. The bread will be very good.

I followed the recipes, the only thing I modified is that I added more fresh herbs. I used my own grown fresh herbs, but shop bought ones are just as good. I thought of adding garlic powder too, but it was enough garlic, so I didn’t mention it in the ingredients, but it’s an idea to keep in mind if you want an extra garlicky taste. I always use white pepper on white sauces because it looks better.

Ingredients for the Tzatziki sauce:
– 500g Greek Yoghurt
– 2 tsp Fresh Garden Mint
– 50ml Olive oil
– 1 clove Garlic Clove
– Sea Salt
– White Pepper

Ingredients for Spelt Flatbread:
– 500g Spelt Flour
– 1 tsp Easy-Bake Yeast
– 1.5 tsp Sugar
– 30ml Olive Oil
– Sea Salt
– 300ml Luke-warm Water
– 2 tsp Fresh Parsley

Ingredients for White Flatbread:
– 500g Strong White Bread Flour
– 1 tsp Easy-Bake Yeast
– 1.5 tsp Sugar
– 30ml Olive Oil
– Sea Salt
– 300ml Luke-warm Water
– 2 tsp Fresh Parsley

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Squash pasta

Squash pasta with squash cooked two ways, sounds delicious isn’t it? Not only that my husband and I thought it’s tasty, it’s vegan and very healthy too. The sauce of the pasta is made from mashed squash, so it was less calories and it’s a lovely way to add more veggies in the dish. I used a small to medium squash for the dish. I think that this might be a good way to add veggies for fussy eaters.
The only downside is that the squash is cooked two ways, so more pans to wash.

 Squash pasta with squash cooked two ways

Ingredients for 2 servings:
– 160g wholemeal pasta
– 1 squash
– 30g pumpkin seeds, raw
– 2 spoons of oil
– 1 tsp chilli oil
– sea salt
– dried parsley
– garlic granules
– white pepper
– fresh parsley

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