Wild Salmon & Beetroot Salad

Today’s recipe is from Mum of two Dyala Madani, who has already shared with us a few of her recipes before. Click here to view them.  She blogs at Umamimami sharing yummy family recipes. This is a simple and nutritious,summer salad  for a delicious weekday lunch treat.


1 Fillet/Portion Wild Salmon 

12 oz. Steamed Green Beans

5 Cooked Beetroots, chopped into crescents

2 Cups Leafy Greens 

1 Cup Walnuts 


4 Heaped Tbsps. Sour Cream

5 Tbsps. Olive Oil

Sea Salt, to taste

Season Salmon with 1/2 Tsp. Ground Turmeric & 1/2 Tsp. Sea Salt. Cook on medium heat in some Coconut Oil until cooked through. Remove Skin & break up the Fish with your fingers. 

Plate Leafy Greens as your base. Cover with Green Beans. Paint on Dressing. Top with Salmon, Beetroots and Walnuts as below. Enjoy. 

Chanterelle Risotto

Risotto is one of Italy’s most popular dishes. Like pasta, it can be made in many different ways, depending on your taste and preference.

In Milan, where I am from, the traditional dish is “risotto all Milanese” with Saffron.

Another very popular one is Mushroom risotto. Porcini mushrooms are a classic but we found Chanterelles which are one of my favourite so, here is what we did:

*The way I normally do it is by memory and by eye but this time, given I was using mushrooms I am not used to cooking and I was cooking for more people, I got help following a recipe taken from Google. I didn’t find all the ingredients but adapted to my liking 

Ingredients (serves 4-6 ppl)

Arborio Rice (It is very important to use the right rice for this)

1/4 cup Olive oli

1/4 Unsalted butter

2 Shallots, minced

Fresh thyme (leaves only)

1 fresh bay leaf

6 cups chicken stock (you can make your own or use the already made one)

1/2 cup parmesan cheese

2 cups of white wine


For the mushrooms: 

Warm a wide large heavy-bottomed pan over a medium low flame.

Add 2 table spoons olive oil and the same of  butter (I only used oil)

Add the shallots and cook until translucent.

Add the mushrooms, thyme and bay leaf into the pan.

Cook for approx 10 minutes, stirring occasionally – until mushrooms will have released their moisture.

Pour 1 cup of wine into the pan, and bring liquid to simmer (allowing the wine to evaporate).

Continue cooking until the mushrooms are dry (approx 5-7 minutes)

Season with sea salt and pepper, remove from the pan and discard the bay leaf.

For the Risotto:

On a low hear, add the remaining Olive oil and butter into the pan to melt.

Add the rice and coat with the oil until the kernels are shiny. Approx 3-5 minutes.

Pour the remaining white wine and let evaporate

Add the chicken broth, 1 ladle at the time, allowing the rice to absorb the liquid. *it is important not to add too the liquid too quickly or the kernels with “burst”.

Stir over a gentle heat until each ladle of liquid is absorbed.

repeat until most of the broth is incorporated and the risotto rice  is al dente. Approx 25 minutes.

Final step:

Fold the mushroom back int the rice and season with salt, pepper and parsley.

Stir in the Parmesan cheese

Serve immediately.




How to make homemade slime

This Summer, we had lots of fun making homemade slime. We use the recipe from Little Bins for Little Hands which worked well as we found  all the ingredients in Canada, where we were spending most of our Summer holiday.

Sarah from Little Bins for Little Hands has this free printable on her website which we found useful and used the second recipe on there.



Watch our little video to see all the fun, we had. I had four kids to entertain that day and the slime making activity worked a treat!

I hope you are all enjoying the Summer holidays.


Instant Frozen Berry Yoghurt

This week we would like to thank Miriam AKA @mimi’s bowl. Mum of one little girl living in London sharing friendly recipes and food ideas.

This instant frozen yoghurt is hardly a recipe as it takes seconds to throw it together. It works well if you are time short, as no pre-preparation and freezing of lollies is needed. It is a healthy treat option too, so a winner with kids and parents. Instant Summer – enjoy!”

Serves 1, increase quantities as needed


  • handful of frozen berries
  • small pot of yoghurt, 120g approx

To prep you will need:

  • blender


  1. Let the berries slightly de-frost, so that they aren’t too tough on your blender.

2. Then blend with yoghurt and voila instant frozen yoghurt.

  1. Top with some crumbled frozen berries, as they add extra crunch. for bigger kids 3 years +). Or simply top with fresh berries.



*From Mimi’s Bowl: Modern Baby, Toddler and Family Food by Miriam Cooper.

Dairy Free Sheer Qorma

When we saw this dish we had to ask for the recipe. Shumailla AKA @shummyz is a mother of 2 who enjoys to explore healthy recipes. “Yay to my little girl for making me experiment with every wheat, dairy, sugar alternative under the sun”

Thank you @shummyz for sharing one of your creations with us.










100g vermicelli

1 Litre Soya milk

1/2 carton of soya cream

1 cup homemade coconut milk

2 tablespoons homemade ghee (clarified butter)

1/2 cup golden caster sugar (you can use coconut sugar as well)

3 cardamons, powdered

5 dates, putted and thinly sliced

Almonds and pistachios to decorate


Melt the ghee in a large pan

Add the cardamon and fry until fragrant (remove all this stage unless you’re using powder )

Slightly break up the vermicelli and add to the pan, saute’ until light brown

Add all the milk, dates and the sugar

Bring to the boil and then simmer for about 25minute (or longer depending on how think and creamy you want it.)

Switch off the heat and add about half a carton of soya cream.

Decorate with nuts and serve warm.


Dairy & refined sugar FREE double chocolate ice lollies

Thank you Emma Hollingsworth AKA Mrshollingsworth for this delicious recipe.

“Summer time in London is just the best. It’s crazy how the temperature can totally shift the vibe of an entire city, but it’s true – people seem happier and more carefree, and everyone makes an effort to get outside and enjoy the sunshine.

And with summer in London of course comes ice cream. The tinkling chimes of the capital’s ice cream vans have long been the soundtrack to our summers – they are quite literally the Pied Pipers of the common era, with children (and some adults, ahem Mr H) finding themselves subconsciously gravitating towards the noise in the hope of a Mr Whippy.

These days though, ice cream filled with dairy, sugar and god knows what else isn’t exactly my thing, so I’ve created these healthier versions that are totally natural and free from dairy and refined sugar. They are so delicious and easy to make and I honestly think they taste better than the real thing!

They are a great thing to make with kids as it’s so much fun drizzling (or dunking) the chocolate on top and watching it set, and you can accessorise them with all sorts of things  like chopped nuts, cacao nibs, bee pollen or freeze dried berries to make them look super pretty! They’ve gone down so well (and so quickly) when I’ve made them that I’ve lost count of how many batches I’ve knocked up now!”

Makes six small ice lollies


For the ice cream

  • 4 tbsp cacao powder
  • 8 tbsp coconut cream
  • 2 medium bananas
  • 1/2 cup coconut water

For the coating

  • 3 tbsp cacao powder
  • 1/4 cup cacao butter
  • 2 tbsp maple syrup
  • 2 toasted chopped hazelnuts, optional

In a food processor, blend the ice cream ingredients together until mixed. Pour into ice cream moulds and leave for a few hours to set.

Melt the cacao butter in a saucepan then stir in the maple syrup and cacao powder (and hazelnuts if you like). Remove the lollies from their moulds and drizzle over the raw chocolate and any other toppings. Store in the freezer, that is if there are any left!


Quinoa and bulgur salad

Today’s recipe is by Florence Rebattet from Kids En Cuisine.

Ingredients for 4 persons:                                                         

  • 200 gr white quinoa
  • 200 gr bulgur * Chopping board
  • 1 lime juice             * Pan
  • 500 gr tomatoes * Strainer
  • ½ yellow pepper * Bowl
  • ½ red onion
  • 1 garlic glove
  • Fresh mint and coriander leaves
  • Salt and black pepper



  1. Rinse with clear water, the quinoa and the bulgur.
  2. Then put them in a pan with cold water and let them cook for 10 min.
  3. In the meantime, chop the pepper, the red onion, the tomatoes and the garlic in dices.
  4. When the quinoa and bulgur are cooked, drain them.
  5. In a bowl, mix all the ingredients together and squeeze the lime.
  6. Add the basil, the coriander, the salt and the black pepper.
  7. Put your salad in the fridge for 1 hour before eating it.


Kids en cuisine tips:

If you do not like crunchy quinoa, cook it in another pan for 15 minutes, drain and then mix it with the bulgur.

Preparation time: 30 min

Cooking time: 10 min

Rest time: 1 hour



Sweet Potato Shepherd’s Pie

Another recipe if by one of our favourite yummy mummies Marissa Hermer from her new book An American Girl in London. If you haven’t checked her Sourdough Bread-and-Butter Pudding, Served with a Salted Caramel Sauce, check it out, its yummy.


This is my tried-and-true version of the classic family recipe. Though traditionally made with lamb mince, you can substitute beef if you prefer (this is called Cottage Pie). Sweet potato adds a nice vibrant colour and is packed full of natural sweetness and nutrients, perfect for the munchkins.

Serves 8

2 pounds large sweet potatoes, peeled and cut into large chunks

3 tablespoons butter, divided

Salt and ground black pepper, to taste

1 tablespoon olive oil

1 large Vidalia or other sweet onion, chopped

1 clove garlic, minced

2 carrots, peeled and chopped

1 celery stalk, chopped

1 tablespoon tomato paste

11⁄2 pounds lean lamb mince

1 teaspoon ground cinnamon

Leaves from 3 sprigs fresh thyme, finely chopped

Leaves from 1 sprig fresh rosemary, finely chopped

1 tablespoon flour

11⁄4 cups Chicken Stock


  1. Place the potatoes in a large saucepan. Cover with cold water and a pinch of salt. Bring to a boil over medium heat, and cook until tender, about 20 minutes. Drain and place back into the pan with 2 tablespoons of the butter. Using an electric whisk, blend the potato and butter until smooth and season well with salt and pepper.
  2. Preheat the oven to 350°F. In a large sauté pan over medium heat, add the remaining butter and the oil along with the onion. Cook for 15 minutes, or until softened and browned. Add the garlic, carrots, and celery, cooking for 6 to 8 minutes, or until softened. Stir through the tomato paste and cook for 1 minute, then remove from the pan and set aside.
  3. Increase the heat and add the lamb mince, breaking it up with a wooden spoon, until browned, 5 to 6 minutes. Add the vegetables back to the pan along with the cinnamon, thyme, and rosemary. Stir to combine, then add the flour and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until thickened. Check for seasoning.
  1. Transfer the mixture to a 10-inch x 7-inch baking dish. Top evenly with the sweet potato mash and bake for 30 minutes, or until the filling is hot and bubbling and the sweet potato is beginning to darken where it peaks. Serve with Winter Greens Salad (page 64).

Pip & Nut Oven-Baked Chicken Satay

Pip & Nut “Easy Peasy Lemon lime squeezy…. and a drizzle of peanut butter. Oh, and some honey too”

This recipe serves 4 and takes 45 minutes, perfect for busy mums or dads cooking dinner for the family.


1/2 small bunch of coriander

1 red chilli

1 garlic clove, peeled

3 headed Tbsp peanut butter

3 Tbsp dark soy sauce

2cm/3/4 – inch piece of fresh ginger, peeled and roughly chopped

Finley grated zest of 2 limes and juice of 1

6-8 bone-in chicken thighs, with skin

Olive oil, to drizzle

3 Tbsp runny honey


Preheat the oven to 190C/375F/ gas mark 5.

Put the coriander stalks and all, in the food processor with the chilli, garlic, peanut butter, soy sauce, ginger and lime zest and juice. Add a couple of splashes of water and blitz to a smooth paste. Season with salk and pepper.

Place the chicken thighs in a roasting dish, spoon over half the satay mixture (reserve the rest in a bowl for serving) and chat the chicken well.

Drizzle with a little olive oil and season. Bake in the oven for 30-40 minutes, until cooked through, drizzling honey over the chicken 10 minutes before the end of cooking. Once golden, take out of the oven and sprinkle over and spring over the sesame seeds.

Serve on a bed of brown rice or with a fresh green salad, and the reserved satay sauce on the side.

*Pip’s Top Tip:

If you’d rather have skewers, then just replace the chicken thighs with 4 chicken breasts, cubed and threaded onto the skewers (stack the skewers for 20 minutes if they are wooden). The skewers only need 15 minutes in the oven and then a further 5-8 munges with the honey.


Asparagus and leeks soup

As its National Vegetarian Week next week, we wanted to share this hearty soup that the whole family can enjoy.

This comforting Spring soup by Claudia Armani over from Lemon and Olives. She makes this soup with the traditional vegetables of the English garden: leeks & asparagus Very simple yet tasty, this soup can be liven up by a sprinkle of cheese. In this case she used some Italian Parmesan, but you could also add some Swiss Gruviere cheese.

Here is her recipe.


  • 1 packet of asparagus ( 175 gr)
  • 1 packet of leeks ( 500 gr)
  • 1 small potato
  • 1 small organic stock cube
  • a dash of nutmeg
  • Parmesan cheese to taste ( optional, as this is not vegetarian)
  • Extra-virgin olive oil


Simply wash and roughly cut the vegetables ( remove the skin from the potato) and put in  pot with some water and the stock. Bring it to boil, then let it simmer for half an hour take it off the hob, and blend it.

Add nutmeg a sprinkle of olive oil, and some grated cheese if you are not vegan. Serve and enjoy!

Sourdough Bread-and-Butter Pudding, Served with a Salted Caramel Sauce

Today’s recipe if by one of our favourite yummy mummies Marissa Hermer from her new book An American Girl in London.

My great-grandmother was famous in our family for her bread-and-butter pudding. The week’s leftover bread was used to make the dessert, as stale bread soaks up butter and cream much better than fresh bread. She always served her bread-and-butter pudding in a bowl and added a bit of cold milk at the end. Now, when my father comes to visit us in London, he asks for his bread-and-butter pudding to be served the same way. A few years ago, the leftover bread I had on hand was sourdough, so I made my pudding with a loaf of San Francisco sourdough, and the result was a surprising tartness mixed with the sweetness. Since then, I haven’t used anything else.

Serves 6 to 8


1 loaf day-old sourdough (I like to leave the crust on, but you can remove

it if you want a softer texture to your pudding)

2 tablespoons unsalted butter

1⁄2 cup raisins

3 peaches, stones removed, sliced

1 cup plus

3 tablespoons whole milk

2⁄3 cup light cream

2⁄3 cup heavy cream

4 large eggs

1⁄2 cup coconut sugar

2 large vanilla beans, split and seeds scraped

1 tablespoon ground cinnamon


Salted Caramel Sauce

1 cup sugar

6 tablespoons heavy cream

1 tablespoon butter, softened

Pinch of sea salt


  1. Slather the bread (on both sides!) with the butter— the more generous you are, the better it will taste. Slice the sourdough into roughly 1⁄4-inch-thick pieces and fill your baking dish of choice (a wide, low dish usually works best). Keep in mind that the bread shrinks once the custard mixture is added, so it is okay if the sourdough pieces overfill the dish.


  1. Scatter a handful of raisins evenly across the base. Arrange some of the peach slices across the base.


  1. Arrange the next base bread layer over the layer of raisins and peaches, followed by a layer of peach wedges—and continue this until you have used all of the bread, raisins, and peaches.


  1. Whisk together the milk, cream, eggs, sugar, vanilla seeds, and cinnamon. Pour the mixture over the stale bread. Gently press down with your hand so the bread absorbs the liquid. Let sit for an hour.


  1. Preheat the oven to 350°F. Once the bread is drenched and ready, scatter a final layer of peaches on top of the bread and sprinkle with raisins. Place in the oven for 35 minutes.


  1. To make the Salted Caramel Sauce: In a large saucepan over medium heat, heat the sugar. Gently swirl the pan as the sugar begins to melt, but do not stir. Once the sugar has turned a dark amber, remove it from the heat and carefully pour in the cream. Using a whisk, begin to stir the caramel while adding the softened butter until everything is mixed together. Sprinkle in the salt and whisk well. Pour into a serving container until ready to serve with the pudding.

Bircher muesli

Today’s recipe comes from Little Dish tasty recipes- Bircher muesli. Something healthy to start the day!

This is an  easy  no-cook breakfast which  your  children can  help  you assemble the  night  before. It sets  in the  fridge  overnight and  is ready when you wake  up.


100g rolled oats

100g plain, natural yoghurt

100ml full-fat or semi-skim milk (or substitute almond milk (p.43) or cashew milk (p.43))

75g mixed berries, lightly crushed

2 tablespoons honey

50g mixed seeds (optional)


In a medium bowl, mix together the oats, yoghurt, milk, berries and honey. Divide amongst 4 little jam jars or ramekins and sprinkle over the seeds if using. Place in the fridge to chill overnight.

Mini Bunny Quiches

This recipe is provided by our talented friend and contributor Annabel Karmel, who has been a life saviour for me during the early days of mummy hood. Her recipes are always so easy to follow and my kids still love them! Here is one for you to try this Easter.

Prep: 45 minutes

Cook: 30 minutes

Makes: 6 quiches


8 mini tortilla wraps

Olive oil

2 onions, chopped

1 tsp fresh thyme, chopped

2 eggs

150 ml double cream

150 ml milk

120g Gruyere cheese, grated


To Decorate

Carrots, chives, spring onions



  1. Preheat the oven to 180C Fan. Grease 6 size 1 ramekins with oil. Trim the tortilla wraps to 14cm diameter circles. Line the ramekins with the wraps, pushing them into the bases and up the sides.
  2. Heat 1 tbsp of oil in a saucepan. Cook the onions for 10 minutes until soft. Spoon into the ramekins. Sprinkle with the thyme, mix the eggs, cream and milk together in a bowl. Season. Divide the Gruyere between the cases. Pour the custard on top. Bake for 20 minutes.
  3. Cut out the bunny ears from the remaining 2 wraps. Brush the ears with oil and place on a baking sheet. Bake alongside the ramekins for 8 minutes until golden.
  4. When the custard is set, remove from the oven and inset the ears into the quiche. Decorate with carrot for the bunnies’ nose, chives for whiskers and spring onions for the eyes.


Chocolate Easter nests with marzipan eggs

This recipe is contributed by Emma Hollingsworth who we follow over on Instagram @mrshollingsworths. This is a great and fun recipe to try with your little ones at home this Easter holiday!


  • 1 1/2 cups quinoa pops (or puffed rice)
  • 5 tbsp cacao powder
  • 5 tbsp maple syrup
  • 3/4 cup coconut oil
  • 1/2 cup desiccated coconut

For the marzipan eggs

  • 1/2 cup ground almonds
  • 3 tbsp maple syrup
  • colourings (optional) – I used 1/4 tsp each of beetroot powder, turmeric powder and wheatgrass powder but you could use saffron, acai powder, spirulina, whatever you fancy!



To make the nests, melt the coconut oil in a saucepan and then stir in the maple syrup and cacao powder until it’s all lovely and smooth. Pop the quinoa pops and dessicated coconut in a bowl and pour in the melted chocolate mixture on top. Give it all a good stir until all the quinoa and coconut is covered evenly in delicious chocolate. Now here’s the hard bit – TRY to get as much as you can into cake cases or small round silicon moulds without eating it all, then use your fingers or a small spoon to press down in the middle and mould them into little nests. Place them in the fridge to cool while you make the eggs.

For the eggs, combine the ground almonds and maple syrup in a bowl and knead with your hands until they’re all mixed in together (it should be a play-doh like consistency). Separate this into three equal balls (or more or less depending on how many colours of eggs you’re making) and add a small amount of colouring to each ball, kneading to mix the colour in well.

Shape the different coloured marzipans into little egg shapes and place them in your nests.  Happy Easter!

Hearty Bolognese Pasta

Today’s recipe if from Yasmina Gharbawi who is known on Instagram as @yassminaskitchen. From a very young age she was passionate about cooking and taught herself everything she know today. Long story short she has been living in between London (where I was born) & Lebanon, Beirut. When she was living in London she would cook & send food to her sisters, friends and family friend’s kids. She learnt a lot of recipes from cookbooks, online & YouTube but she always altered them to her taste. She started her blog wanting to share her food and recipes but focused more on her Instagram blog sharing the food she cooked daily and sharing a menu where people could order from. A lot of what she share on Instagram are things she cooks based on what she is craving !

Yasmina shares with us her Hearty Bolognese Pasta in time for the Easter holidays. Who doesn’t love a good pasta?

Here is what you will need:

  1. Extra Virgin Olive Oil
  2. 2 large cooking onions or 3 small cooking onions (chopped)
  3. 4 garlic cloves smashed
  4. 1 carrot, finely chopped
    1. I like to cut the carrots in half then cut the halves in half and chop thinly
  5. A kilo of mince meat (beef)
  6. 2-3 cups of red wine
  7. 6 fresh peeled and chopped tomatoes
  8. Grated parmesan cheese (I prefer fresh parmesan)
  9. 2 bay leaves
  10. A teaspoon Red chilli flakes (more of less depending on how hot or not so hot you like it!)
  11. 1 spoon of tomato paste
  12. Salt and ground black pepper (Depending on your liking)
  13. A kilo of Spaghetti


So for the cooking:

  1. Drizzle some olive oil in a pot and when heated pour in the chopped onions and let fry
  2. When the onions start turning gold
    1. Throw in the smashed garlic and let fry
    2. Add the chilli flakes
  3. When the onions and garlic have cooked
    1. Throw in the mince meat and let cook
    2. Keep mixing the onions, garlic and meat
  4. When the meat is cooked
    1. Pour in the red wine
    2. Add the 2 bay leaves
    3. Let the meat boil in the red wine for about 20-30 minutes
    4. At about 10 minutes
      1. Add the chopped carrots
  5. When you see the majority of wine has been absorbed
    1. Add the chopped tomatoes
    2. When the tomatoes has settled
    3. Add the spoon of tomato paste
    4. Add salt and pepper
  6. The trick is to continuously taste your dish along the way
    1. You might need to add more salt/ pepper
    2. Maybe a little bit more of the red wine!
  7. Let the Bolognese cook and infuse together
    1. In the mean time, boil the spaghetti to “Al-Dente – Not fully cooked”
      1. (No one likes a soggy pasta!!)
  8. Voila!
    1. Drizzle a little olive oil when served
    2. Sprinkle the grated parmesan when served (If you like of course)

Hamam Mahshi Recipe (Egyptian style stuffed pigeon)

Here is a traditional Egyptian recipe by member of our community Sarah Amin, where she blogs on Mycitymylondon. Mother of one & fashion Guru/blogger who still finds the time to create some delicious dishes. Thank you for sharing this one with us.

Two pigeons/quail

1 onion

4 bay leaves

4-5 whole peppercorns

For the stuffing:

1/2 cup of rice

A handful of almond nuts

Salt and pepper to taste

A handful of chopped chicken liver

1 Onion grated

1-2 teaspoon of ground cinnamon


1-Soak your pigeon in water with some salt and vinegar for about 10 minutes

2-Rinse them and take out the insides. You can throw away or pan fry them

3-Boil your rice for about 5-10 minutes until half-cooked and drain them

4-In the meantime blanch your almond nuts in water for 5 minutes and remove the outer skin (optional), you could just chop it up

5-Put the rice in a bowl with the grated onion, chopped chicken liver, cinnamon, nuts and season to taste

6-Carefully stuff the pigeon, you don’t want to rip the skin, try to get in as much rice as you can and seal with a kebab stick or tooth pick

7-Place in your baking tray with an onion cut in half on either side with the bay leaves and peppercorn. Any rice left over can be added to the dish and cooked with it

8-Smear some butter over the skin of the pigeon and cover with foil and cook for about 45 minutes at 170 degree Celsius.

When they look done, remove from the tray and place on the serving plate.

* the real Egyptian way is to pan fry the pigeon in some butter for a couple of minutes until the skins are brown, but I skipped this step

You can tuck in with a side salad or whatever takes your fancy. I made some tahini sauce using 3 tablespoons of tahini, some water and lemon juice with salt and pepper to taste. *you can add one crushed garlic to the mix.


Nigella-inspired Vegan Oat Pancakes With Pomegranate & Maple Syrup

As its pancake day on Tuesday we wanted to share with you this delicious recipe by yummy mummy Vicki from 

We hope you enjoy it, who doesn’t love a healthy pancake?

Ingredients (makes 6-8 pancakes)

  • 150 g maple syrup
  • 150 g fresh pomegranate seeds
  • 100 g gluten free porridge oats (not instant, I used the large oats)
  • ¼ tsp sea salt flakes
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • 100 ml dairy free milk (I used Oatly oat drink)
  • 1 fair trade ripe banana, chopped
  • 1 tsp vanilla paste or extract
  • 1 tsp sunflower oil


Gently warm the maple syrup and pomegranates in a small pan over a medium heat, stirring frequently. When heated, remove from the hob and set aside.

Put the oats, banana and salt in a bowl and mash together. If you prefer a finer consistency, place in a blender or a food processor and process until you create a flour.

Tip into a bowl and stir in the baking powder and cinnamon.

In a measuring jug, whisk together the dairy free milk and vanilla, and then stir into the oat flour mixture to create a batter.

Pour ½ a teaspoon of oil onto a smooth, non-stick griddle and with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full.

Cook each pancake for approximately 2 minutes on each side. You can slip a spatula underneath each pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes.

Mine are fairly thick, chunky pancakes so might take longer depending on size and consistency.

When cooked, stack onto a plate and drizzle with the syrup and pomegranates. Serve immediately.

My kids loved these too and being slow releasing oats, they kept us all full until lunchtime.

Flippin’ delicious (get it). Sorry for the Dad joke! Couldn’t resist!

Ricotta strawberry French toast

We love this recipe from BBC Good Food that we had to share with it you.


  • 1 large egg, beaten
  • 300ml milk
  • 1 tsp vanilla extract
  • 4 slices thick-cut white bread
  • 2 tbsp butter
  • 50g ricotta
  • 2 tbsp honey
  • 100g strawberries, some sliced, some halved
  • 2 mint sprigs, leaves picked


  1. In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins.
  2. Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other two slices in the rest of the butter.
  3. Halve the toast on the diagonal and spread each slice with the ricotta. Drizzle over the honey and a pinch of flaky sea salt, and arrange some sliced strawberries in a fan across the toast. Decorate the plate with the halved strawberries and mint.


Picture Credit: BBC Good Food

Raw Raspberry Cheesecakes

Today’s contributing recipe is by local Mum of two Carla. We just love her Instagram account @imadetoday.  She shares with us this raw Raspberry Cheescakes with a (cacao base and homemade chocolate hearts). Because we need to celebrate Valentine’s Day everyday!

For base 

Half a cup almonds

Half a cup of medjool dates

2 tbs raw cacao powder @gochocchic

Pinch salt

For middle –

1.5 cups cashews (soaked)

Juice of 2 lemons

1/2 tsp vanilla powder

80ml Maple syrup

80ml Coconut oil (melted)

1.5 cups raspberries


For the base-

In a food processor add all ingredients and pulse till desired consistency. Cut strips of baking paper to place across each individual muffin hole of a muffin tray, like a cross. Then press mixture firmly into each muffin hole (with strip of paper underneath – this will help for easier removal later)

Alternatively you can use a springform cake tray. Line with baking paper – just on the bottom bit so cut a circle out of baking paper to fit.

For the middle-

Drain cashews, add to  @vitamix with all other ingredients till silky smooth. You may need to add some a tbs or so water for desired consistency. Taste add more sweetener if necessary. Pour onto base. Place in freezer to set. Before they freeze solid remove and add a heart chocolate

Healthy Thyme Manakish (Zaatar Manakish)

We love receiving so many yummy recipes on Today’s contributing recipe if by Lina Sinno, a Lebanese Woman living in London, wife and mother for 3 adorable kids. Originally a lawyer moved to media and now into the social and digital media world. She is married to a man who shares her passion for Healthy Cooking & Media.

Follow Lina’s Instagram account and get inspired by yummy recipes in your kitchen.

Compared to normal Thyme Manakish, I have replaced 60% of the oil with Water to reduce FAT, and added Flaxseed (must be grounded) which is rich in Fiber, Protein and is 6 times richer than Cod Liver oil in Omega 3; yet when mixed with Thyme at equal quantities, the thyme flavour dominates the flaxseed as if the later do not exist.
For the dough:
500 grams of Flour
4 tbsp. olive oil+ salt
1/2 teaspoon of sugar
2 tbsp. of yeast (I prefer 1 tbsp.)
400 grams of warm waterCombine the above and Knead the dough by hand or mixer and stir to form a soft dough.Put it aside and allow it to rest for about half an hour or doubled in sizeFor the stuffing:

I like it with plenty of Thyme flavour so I increase the amount of Thyme. You can adjust according to your taste.
For every 5 full tbsp.  of thyme use 5 full tbsp. of ground flaxseed (or linseed) and 45ml of Water and two tbsp. of olive oil (30ml). combine the mixture in a small bowl and mix until you get a spreadable mix.
After the dough is ready Knead it then flatten it  on a lightly floured surface and make some circles with a cutter.
Spread 1 flat tablespoon of Zaatar topping over each round
Bake for 15 minutes at 200°C

Red Velvet Pancakes with Cream Cheese Glaze

With Valentine’s just approaching, we wanted to share this yummy recipe we found on All Recipes.comRecipe By:Samantha Jones.

“The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I’ve come up with the following masterpiece!”


  • 1 (4 ounce) package cream cheese, softened
  • 1 cup confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, or as needed
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup milk
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons red food coloring
  • 1/4 cup melted butter


  1. Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
  2. Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.


Recipe and Image reproduced from

Kale Mac and Cheese

Today’s contributing recipe is from the one of our favourite yummy mummy Julie Montagu who is a Mum of 4 and who is known as a Yoga and a plant-based die guru. Check out her website at Flexi Foodie.

When I was growing up in the middle of America, I loved and lived on mac and cheese. I mean, let’s be honest, it is just SO good! However, most mac and cheese isn’t exactly going to give you what you need nutritionally and it depletes the energy supply. So, for my kids’ sake, I had to find a mac and cheese that tasted as good (if not better) AND filled them with all things good. This recipe takes 20 minutes, but you do need to do a little planning and place the cashews in a bowl of water the night before. Then you’re ready to go when you come home the next evening.


250g (2 cups) dried macaroni (even better if it’s gluten free and/or wholegrain!)
1 tablespoon coconut oil

1 small onion, finely diced

2 garlic cloves, crushed

140g (heaping 1 cup) cashews, soaked overnight, then drained

350ml (11⁄2 cups) almond or coconut milk

1 tablespoon arrowroot powder

25g (3 tablespoons) nutritional yeast

1⁄2 teaspoon sweet paprika
1⁄2 teaspoon ground cumin
juice of 1⁄2 lemon

large handful of kale, shredded
Serves 6

Cook the macaroni according to the packet instructions.
Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for 5 minutes or until soft.
Put the onion and garlic, soaked cashew nuts and
the rest of the ingredients, except the kale, into a blender and blitz on high until thoroughly blended. Pour the cashew ‘cheese’ back into the saucepan with the shredded kale and cook on a low heat, stirring frequently, until warm and the kale is wilted – about 2–3 minutes.
Add the drained, cooked macaroni to the pan, stir well and serve immediately.

Riceless Sushi Salad

Today’s recipe is from Mum of two Dyala Madani, who has already shared with us a few of her recipes. She blogs at Umamimami sharing yummy family recipes. A simple, nutritious, go to love a Iceless Sushi Salad for a delicious weekday lunch.


1 Avocado

1/2 Lb. Wild Smoked Salmon

2 Spring Onions

2 Cups Greens, whatever kind you like

1 Tsp. Olive Oil

A handful of crispy Seaweed, the snacking kind

1 Tbsp. Japanese Rice Seasoning Mix or Sesame Seeds


Soy Sauce, Lemon Juice & Olive Oil – quantities per taste

Maggie Zhu, Mom’s best duck pancakes

Recipe taken from Maggie Zhu, author of Omnivores Cookbook  with Chinese New Year around the corner we wanted to share with you Maggie’s Mom’s best duck pancakes.
  • 300 grams (2 cups) all-purpose flour (please read how to convert grams to cups properly), and extra to dust the working surface
  • 180 milliliters (3/4 cup) boiling water
  • 90 milliliters (1/4 cup + 2 tablespoons) cool water (room temperature)
  • 2 tablespoons vegetable oil for brushing
Prepare dough
  1. Bring a small pot of water to a boil. Dust a working surface with plenty of flour.
  2. Add 150 grams (1 cup) flour into a large bowl. Slowly add boiling water into the first bowl. Whisk with a pair of chopsticks (or a spatula), until the water is fully absorbed. It will form a soft, sticky mass. Use a spatula to scrape the dough onto the working surface.
  3. Add the remaining 150 grams (1 cup) flour into the same bowl. Slowly add cool water and whisk until the water is fully absorbed. It will form a soft mass, but should not be too sticky. Scrape dough onto the first dough on the working surface.
  4. Dust both hands with flour. Knead and press the two doughs together. Dust with more flour if needed. Knead the dough by hand until texture turns consistent, about 5 minutes. You should feel that the dough is slightly sticky while kneading, but it shouldn’t stick to your hands. Be careful not to dust the working surface with too much flour. The dough will become less tender as you blend in more dry flour.
  5. Dust the dough with flour. Cover with plastic wrap and let rest for 30 minutes


Read more on how to cook and shape the pancakes before frying on Maggie’s website.


The recipe yields 36 pancakes, about 13 to 15-cm (5 to 6-inch) / per pancake.
Serves: 36 pancakes

Ginger Bread Wreath by Annabel Karmel

This wreath will have all the neighbours jealous. Why waste money on decorations when you can make your own and eat them too! Get baking this holiday with your little ones, its where memories are made.

Recipe by top baby guru Annabel Karmel.


  • 180g soft butter
  • 130g dark brown sugar
  • 60g beaten egg
  • 130g black treacle
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp allspice
  • ¼ tsp salt


  1. Preheat the oven to 180 C Fan. Line two large baking sheets with non stick paper.
  2. Measure the butter and sugar into a large bowl. Whisk together using an electric hand whisk until light and fluffy.
  3. Add the egg and treacle . Whisk until combined. Add the remaining dry ingredients and whisk until the mixture has come together .
  4. Knead into a firm dough. Wrap in cling film and chill in the fridge for 45 minutes until firm.
  5. Divide the dough in half. Roll out one half to a 10” / 25cm circle about 1 – 1 ½ cm thick .  Cut out an inner circle measuring 11 cm diameter. Stamp out a small circle near the edge to make a hole to tie a ribbon.
  6. Place on one of the baking sheets. Bake for 18 to 20 minutes until firm and lightly golden. Leave to cool.
  7. Roll out the remaining dough including the stamped out circles . using Christmas cutters stamp out Christmas Trees, Starts, Angels etc…  Place on a baking sheet.
  8. Bake for 12 to 15 minutes , then leave to cool.
  9. To make the icing. Mix the icing sugar and enough water together to make a smooth paste. Spoon into a small icing bag fitted with a small nozzle.
  10. Pipe decorations onto the gingerbread shapes . Stick shapes onto the ring using the icing. Tie a ribbon into a bow in the smaller hole so that you can tie the wreath up.



Christmas Tree Spice Biscuits Recipe

Today’s festive recipe is by our friends at Metamorphosis Orthodontics. We love it and can’t wait to try it with our kids.

175g dark brown sugar
85g golden syrup
100g butter
3 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
350g plain flour
1 teaspoon bicarbonate of soda
1 lightly beaten egg

To decorate
Coloured icing
Biscuit cutters



1. Preheat the oven to 190C/170C fan/Gas 5. Line 2 baking sheets with greaseproof baking paper.
2. Combine the sugar, golden syrup and butter in a pan and lightly heat until melted. Now mix the rest of the ingredients (spices, flour, bicarbonate of soda and egg) in a large bowl and then gradually start to add the melted sugar mixture, ensuring everything is thoroughly mixed together.
3. As the mixture begins to cool, it will start to stiffen and form a dough. At this stage, cover the dough in cling film and
place in the refrigerator for 1 hour.
4. Once an hour has past, remove the dough and roll out to about a 1cm thickness. Use Christmas themed
biscuit cutters to create fun shapes and don’t forget to add a small hole in the top of each biscuit (you can do this with a skewer) so that you’ll be able to hang them on to the Christmas Tree. Now evenly place the biscuits on the lined baking sheets and place in the oven.
5. Bake for 12-15 minutes, or until lightly golden-brown. Once out of the oven, leave on the tray for 10/20 minutes to cool down, before moving to a wire rack to finish cooling.
6. When cooled down, it’s time for the fun – decorating!! You can use coloured icing, hundreds and thousands and all types of sweets to create fun Christmas Tree Biscuits! Once the icing is dry and set, simply tie some coloured ribbon through the holes in the biscuits and hang up on the Christmas! Or just eat them!


Taken its British Sausage Week this week 31October- 6 November 2016, we wanted to share this recipe by Tom Kitchin’s Sausage & butter bean casserole.

This is the ultimate fast supper – one that kids love too. I sometimes need to rustle up a dinner for the family without time to shop or prepare ingredients and this simple recipe is the ideal solution, as it’s based on things that I usually have in the fridge or freezer. It’s one of those dishes that tastes almost as good the next day, so if you have any left over, keep it in the fridge or freeze it for another day.


Serves 4


olive or sunflower oil for cooking

6 good-quality sausages

4 rashers of bacon, derinded and cut into strips

1 white onion, peeled and chopped

1 garlic clove, peeled and chopped

1 teaspoon dried herbes de Provence

2 x 400g tins butter beans, rinsed

400g tin chopped tomatoes

200ml chicken stock (see page 185)

sea salt and freshly ground black pepper

Herby crumb topping

150g white bread (ideally day old), crusts removed

50g parsley, roughly chopped

50g tarragon, roughly chopped

50g chervil, roughly chopped


Heat the oven to 200°C/Gas 6. Heat a heavy-based ovenproof sauté pan or shallow flameproof casserole and add a drizzle of oil. Once hot, add the sausages and cook, turning, for a few minutes to colour evenly. Add the bacon strips and cook for a further 3–4 minutes.

Add the onion with the garlic and dried herbs and cook for 5 minutes to soften, stirring from time to time.

Meanwhile, for the herby crumb topping, tear the breadcrumbs into chunks and put into a blender with the herbs. Blitz until the bread is reduced to crumbs and the herbs are finely chopped.

Add the butter beans, tomatoes and chicken stock to the pan, stir to mix everything together and season well with salt and pepper. Sprinkle the herby crumbs evenly over the surface and bake for 25 minutes until the topping is crisp. Serve with a leafy salad for contrast if you like.


Tom Kitchin will be cooking live at the BBC Good Food Show Glasgow, Glasgow SECC, November 4-6. Visit for tickets and further information.

Aubergine bake by Little Dish

Today’s recipe is from Little Dish Family CookBook and congratulations to them as they won Best children’s food brand in the Little London Awards 2016This is a nice  vegetarian alternative and  is usually  popular with children who  like lasagne. Little helpers can  spoon on the  tomato sauce and  layer all the  ingredients.




2 tablespoons olive oil

2 garlic cloves, finely chopped

2 x 400g cans chopped tomatoes

1 tablespoon dried mixed herbs

2 large aubergines

250g mozzarella cheese, sliced

50g Parmesan cheese, grated

Sea salt and freshly ground black pepper (optional)



  1. Preheat the oven to 180°C/gas mark 4.
  2. Heat half of the olive oil in a medium saucepan, add the garlic and gently cook for 2 minutes. Add the tomatoes and mixed herbs and simmer for15 minutes or until the sauce thickens.
  1. Meanwhile, slice the aubergines into 1cm thick rounds. Brush both sides with the remaining oil and sauté in a non-stick frying pan over a low to medium heat, turning a few times until very soft (about 5 minutes each side). It’s important to get the aubergine as tender as possible, so take extra time if needed.
  2. Season the tomato sauce, to taste. Spread a few spoonfuls of sauce across the bottom of an ovenproof dish. Place about a third of the aubergines in a layer over the sauce. Cover with a layer of mozzarella (again, about a third) and sprinkle with Parmesan cheese. Repeat twice more, and end with a thin layer of sauce. Cover with the remaining Parmesan and bake for 30–40 minutes until bubbling.

Happy National Cake Week

Today’s contributing recipe is by Nadiya Hussein Winner of Gbbo 2015, for Her Majesty’s Cake in time for National Cake Week.



I didn’t ever think I was going to say these words all in one sentence: ‘I made the Queen’s 90th birthday cake!’ Being asked to do this was probably one of my proudest moments. However, when the realization struck, I was rather flummoxed. I mean, what kind of cake could I possibly make that the Queen would enjoy; what design, size, flavour, colour, type of cake should it be? After deliberating for days, I decided to opt for a classic drizzle cake, but flavoured with oranges rather than lemons, with a vibrant purple fondant and decorated with roses. I knew that my cake was never going to be as opulent or have as much grandeur as some of the Queen’s past birthday cakes, but I’m incredibly proud of it. Here is a smaller, simpler version for you to try at home – you can choose whether to go for a simple drizzle cake, or to decorate it with the fondant and the roses.


For the cake

700g plain flour, sifted

4 teaspoons baking powder

500g unsalted softened butter, diced

500g caster sugar

8 medium eggs

3 tablespoons lemon juice

zest of 3 oranges


For the buttercream

400g unsalted butter, softened

800g icing sugar, sifted

zest of 2 oranges

4 tablespoons whole milk


For the fondant drizzle

150g white fondant, grated

25ml water purple food colouring


For the orange drizzle

juice of 3 oranges (you need about 200–300ml)

150g caster sugar


For decoration

white sugarpaste roses, varying sizes, or real roses

edible glue or glucose syrup

edible silver glitter


Prep: 50 minutes to 1 hour Cook: 1 ¼ to 1 ¾ hours


Sponges can be frozen before decorating and drizzling.


For the cake, line and grease 2 x 20cm spring form tins. Preheat the oven to 180°C/fan 160°C. Add all the ingredients to a bowl one by one then, using a handheld or stand mixer, mix everything together for 3 minutes till you have a smooth batter.


Divide the mixture between two tins and level off the tops. Bake for 1½ hours to 1¾ hours, but check it after 1 ¼ hours as it will depend on your oven.


While the cakes are cooking you can get on and make the buttercream and drizzles. To make the buttercream, add the butter to a mixing bowl and mix on high for 2 minutes. Add the icing sugar a little at a time and mix on a medium speed. Add the milk and orange zest and mix on a high speed for 3 minutes until you have a light and fluffy buttercream.


When the cakes are golden brown, with a slight peak at the top, and a skewer inserted comes out clean, they are ready. Remove from the oven and leave to cool for 10 minutes in the tin. Turn out and leave to cool completely on a wire rack. Cut the domed tops off both sponges and level them off. Carefully slice both cakes across into two, giving you four sponges.


To make the orange drizzle, add the orange juice and sugar to a jug and mix well. The sugar will not dissolve completely. Spoon the mixture equally over the 4 sponges.


Lay the four sponges out, making sure that one of the two with crusts faces down and one faces up. Then generously cover the top and side of each with the buttercream. Put the crust-side-down slice on a cake base or plate then carefully place the other layers on top, finishing with the crust-side-up slice. Place the whole cake in the fridge or in a cool place for about 15-20 minutes until the buttercream has crusted over.


Now make the fondant drizzle. Add the grated fondant and water to a pan and heat on low to medium, stirring continuously, until it has melted and become and liquid. Add the food colouring a little at a time until you have a vibrant purple colour. Transfer into a bowl and leave to cool completely. Add a drop or two of cold water to loosen if needed.


Pour the cold purple fondant over the top of the cake, drizzling it gently down the sides. Then finish off the decoration by brushing the tips of the sugar paste roses with edible glue and dipping them in glitter. Arrange them in a crescent shape around one edge of the top of the cake. Or simply decorate it using real white roses.

Nadiya will be cooking live at the BBC Good Food Show London – Olympia 11-13 November and Birmingham – NEC 24-27 November. Tickets on sale now:

Featured Image: Mirror Website

Middle East Potato Salad

Today’s contributing recipe does not need an introduction, as I am sure we are all big fans of her. She is Natasha Corrett, best selling author of 4 cook books Honestly Healthy.

This delicious recipe is great for the whole family to enjoy.



I love using spices in all my dishes, especially in rice dishes as I am hugely influenced by Middle Eastern cooking. This salad is so simple and really punches with favour.


Serves 2-4




350g roasted sweet potato, cooled (550g raw sweet potato, quartered lengthways)

10g parsley, chopped

pomegranate seeds, to garnish (optional)


for the dressing:

½ tsp ground cinnamon

1 tsp ground cumin

¼ tsp Himalayan pink salt

250g goats’ or sheeps’ milk yoghurt


First make the dressing by mixing the cinnamon, cumin, pinch of salt and yoghurt together.


Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley. Serve with a salad or as a side dish, garnished with the pomegranate seeds if you like.


© Natasha Corrett.  Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25