Pea and mint dip

I buy pea and mint dip quite often, but I have lots of mint in the garden, so today I’ve decided to make my own after reading a few recipes yesterday. It turned out delicious and it’s made with only a handful of ingredients. I will make this dip again, as it takes only a few minutes to make and I can control how much salt and oil I add. A quarter of this dip means you get 1 of your recommended 5 a day. It’s so easy to add a bit of veggies in the diet while making everything taste amazing.

01 Pea and mint dip

I would recommend using vegetable oil for the dip, rapeseed or sunflower. Olive oil has a strong flavour and I think it wouldn’t compliment the flavour of the peas and the mint.

Pea and mint dip

I used Apple mint, Spearmint and Garden mint, three of the four types of mint I grow in my garden. If you don’t have different types of mint, you can use fresh mint from the supermarket. For 350g peas I’ve used half of the leaves photographed here. I wasn’t sure how much mint I would need. I used the rest to add flavour to a big mug of green tea.

– fresh leaves of Apple mint
– fresh leaves of Spearmint
– fresh leaves of Garden mint
– 350g frozen pois peas
– lemon juice from 1/2 lemon
– 2 spoons of rapeseed oil
– sea salt
– white pepper

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White Fennel Soup

I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious. Even my husband liked it and he is not that keen on the taste of fennel. To decorate the soup I’ve used edible flowers. Be prepared to see them on my blog, now that I have them.

The soup is made with only 3 veggies, a little bit of olive oil and spices. It’s easy to make, it takes only 15 minutes to serve.

01 white vegan fennel soup

Ingredients for 2 servings:
– 1 fresh fennel
– 1 medium potato
– 1 small shallot or half of a medium size shallot
– 2 tps of extra-virgin olive oil
– sea salt
– white pepper
– edible flowers to decorate

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Vegan cheesy pasta

I recently bought nutritional yeast. I wanted to try it for a long time as I’ve seen it in a lot of recipes and I was curious about the taste. After using it in a couple of recipes I can say I’m going to buy more. Nutritional yeast is a deactivated yeast. It’s a complete protein and has minerals like iron, selenium and zinc. It’s quite healthy, with lots of fibres and a high quantity of protein. While I bought it because I love experimenting with new ingredients, the health benefits are a nice addition.

I like the taste and it’s so versatile. I also like having a good alternative to cheese, when I prepare vegan meals. Surprisingly, I discovered that in a different recipe it’s actually better than cheese, I’m going to tell you more when I’m going to share that recipe.


Ingredients for 2 big servings:
– 200g wholemeal pasta
– 350g frozen cauliflower
– 3 tsp of nutritional yeast
– 2 spoons of olive oil
– 2 tsp of sea salt
– white pepper
– turmeric
– paprika
– garlic granules
– dried parsley to decorate

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Lentil Soup

When it comes to soup, I usually make ones with only a few ingredients. This way, the soups are easier to make, but still delicious. This time I’ve made a vegan, healthy lentil soup with Mediterranean herbs. This soup is filling as the lentils have lots of fibers (link to wiki on lentil‘s nutritional values) and it’s low on fat. It takes 20 minutes to make, so do try it.
Lentil soup is a staple in the Greek cuisine.

01 Lentil Soup

Ingredients for 4 servings:
– 150g lentils
– 1 big red onion or 2 small-medium red onions
– 1 can of plum tomatoes
– 2 spoons of olive oil
– sea salt
– dried parsley, dried basil

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Basic Fresh Pasta Recipe

I’ve been meaning to make Fresh Pasta for a while, but I thought it takes a lot of time and kept postponing it. I was wrong, making pasta is actually quite easy if you have a pasta machine and takes minutes. I made a basic pasta dough with only 2 ingredients just to see how it goes. I will make more recipes with herbs, spinach, beetroot and sweet too.


Ingredients for 8 servings of spaghetti:
– 600g white plain flour
– 6 eggs

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Matcha Biscuits

My husband surprised me when he told me he bought matcha tea for me. He knew I wanted to try it as I’ve read so much about its health benefits. So when I received the tea, the first thing I wanted to do was to bake something. I tried a small batch of biscuits to see how it goes and I’m delighted with the results. This was my first attempt of making Matcha Biscuits and they were fab.

Matcha Biscuits
If you want a decent amount of biscuits, double the ingredients.

Ingredients for 10 biscuits:
– 60g white plain flour
– 30g sugar
– 60g butter at room temperature
– 30g semolina
– 1/2 tsp of matcha powder

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Toffee Nakd scones

I saw many recipes with Nakd and I wanted to develop a recipe with them. As I was in a mood for scones, Toffee Nakd scones seemed like the obvious choice.

Toffee Nakd scones

Ingredients for 6 scones (I made 7 smaller by mistake):
– 115g self-raising flour white
– 110g self-raising flour wholemeal
– 1 pack of Toffee Nakd nibbles (40g)
– 1 teaspoon baking powder
– 35g butter at room temperature
– 25g sugar
– 10 drops of Buttery caramel flavouring (optional)
– 1 egg
– 110 ml milk
– clotted cream for serving
– jam for serving

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