by Jen Pomeroy | Feb 7, 2021 | Meat free, Salads, Uncategorized
Roast carrot and paneer salad with peanut coriander dressing I really love a good salad and turning it into a meal. This one uses spring carrots and potatoes, something I always get in my vegetable box each week and a quick peanut butter based dressing. Protein wise,...
by Jen Pomeroy | Jun 10, 2020 | Uncategorized
Korean inspired beef tacos with kimchi and pear This is a version of the Korean braised beef recipe on the members website. Here, I have changed it a bit and turned it into a taco filling. You could also use lettuce cups and add some cooked rice to the table too. The...
by Anton | Mar 20, 2020 | Uncategorized
Ricotta, honey and figs are such a delicious combination. When I was in Melbourne recently I ate a pastry with similar flavours and I was inspired to create this cake. It is naturally gluten free and pretty simple to make. Browning the butter creates a great depth of...
by Anton | Mar 9, 2020 | Uncategorized
The tomatoes are the star here. Try them by themselves and serve them as a side to fritters. They are also really good tossed through pasta! Great with eggs too. Here I have just turned the tomatoes into a meal. You could also cook the tomatoes for 30 minutes and then...
by Jen Pomeroy | Dec 18, 2019 | Uncategorized
Sticky marinated butterflied leg of lamb with smashed peas and feta and twice cooked new potatoes with coriander and lemon The sides go so well with this lamb and are also great on their own or as part of a Summer feast. The marinade for this lamb is so delicious,...
by Jen Pomeroy | Dec 11, 2019 | Uncategorized
I thought this would be a nice idea for a make ahead dessert. Perfect for a hot day! I took the idea of a Florentine but then just turned it into an ice cream sandwich. I used vanilla ice cream with stem ginger on top sandwiched together with almond and pistachio...
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