Food Blogs

CELIA Organic and CELIA Dark

[ad_1] The world of gluten free beer seems to be ever expanding, so I thought I’d introduce you to two of my personal heroes. CELIA Organic and CELIA Dark, premium Czech lager. I’ve made a lot of great memories over a cold, refreshing beer in my life – with friends, family and even strangers who later become friends! Wouldn’t it be a real shame if a little gluten stopped me from sharing those moments in future? For me, that’s the…

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Fun with food – tips for dealing with tricky eaters

[ad_1] I’ve teamed up with Organix as part of their #NoJunkJourney to share some top tips on having fun with food if you’ve come up against some tricky eating habits with your little ones. My two boys aren’t so little any more but I still get frustrated by their sudden hatred of foods they would previously love to eat. So Arlo went off pizza when we went on holiday to Italy, yes, I know *rolls eyes*. Sam now refuses to…

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Kheer | End of the fork

[ad_1] This kheer is rich and creamy, with a light cardamom flavour. A popular Indian dessert made with rice, milk and sugar, kheer is similar to rice pudding but not as thick. I have a quick recipe for making Quick kheer here, using leftover rice. This is a ‘from scratch’ recipe. Although both are delicious, I love the creaminess of this version. First lightly grease your saucepan with butter to prevent any sticking. Boil the milk with the cardamom to…

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Food Review: Aizle, Edinburgh | The Octopus Diaries Blog

[ad_1] aizle (n) [Scots.] a burning coal; a glowing hot ember; a spark.  As they reliably inform you it also “rhymes with hazel”.  All I know is that when I first set eyes on their website, I instantly knew that a visit to this restaurant was a necessity; primarily because of this caveat: “Please note we at Aizle have no choice of menu or ingredients.” As it turns out what they actually do have, is an amazing concept.  Owned and…

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Rhubarb quark crumble – Maison Cupcake

[ad_1] There’s scarcely been any cooking in my selection of quark desserts this week but in this one you will actually need to use the oven. The good news is you will have some chunky crumbly bits left over to top any other desserts in the days following. Start off by cooking chunks of rhubarb in a scant amount of water (it’s amazing how much liquid comes out of rhubarb) with demerara sugar to sweeten. When the rhubarb is cooked,…

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Walnut Meat Tacos with Peach Tomato Salsa

[ad_1] In a hurry? Click here to JUMP TO RECIPE! This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time which makes them perfect for quick weeknight meals. They are also gluten-free, vegetarian, and can easily be made vegan by omitting the yogurt or sour cream. This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own. If you follow me on…

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Everything You Wanted to Know About MCT Oil

[ad_1] MCT oil has been a big deal in the paleosphere since bulletproof coffee surfaced as the new wellness trend. While I’m not a huge fan of dosing myself with caffeine and fat while fasting (in fact, I never do it), I do really believe that MCT oil can have some great benefits. I use it while cooking sometimes (this is my fave). This is because MCT Oil may be able to surpass coconut oil for its nutritional, physical and…

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Egg and goat’s cheese puff pastry galettes

[ad_1] These egg and goat’s cheese puff pastry galettes are a versatile breakfast, starter or light lunch that you can whip up in under 30 minutes. Post sponsored by the happy egg co. If you told me a few years ago that I would be spending my birthday at a hen farm, I would have thought you were a bit bananas. But that’s exactly what I did a few days ago on the invitation of the happy egg co. folk.…

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The Scientists Turning Tofu Waste Into Vegan Food

[ad_1] Scientists at the National University of Singapore have been biotransforming soy and tofu waste into a nutritious plant-based ingredient. 15,000 Scientists Urge Population To Adopt Vegan Diet The scientists have been using the waste from tofu and soy production, called Okra, which typically smells, spoils easily and has a bad taste. In Singapore, 10,000 tons of okra are discarded annually due to its unpleasant nature. The transformation takes place in a “biofermentation” process that steams, cools and then ferments…

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A Trio of Cookbooks – Smorgasbord, The Simple Bites Cookbook, and Bravetart

[ad_1] I have a big round-up of this year’s canning cookbooks coming next week, but I have a few favorite cookbooks from this year that I wanted to call out before the holiday shopping season wraps up. These three are worthy of gifting or getting for yourself and would each bring fresh inspiration to your December table. First up is Smorgasbord by Johanna Kindvall. I was a huge fan of Fika, Johanna’s first book (co-written with Anna Brones) I am…

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