When I said I would post a series of healthier comfort food recipes I figured that wouldn’t be complete without including a crumble recipe. There’s so much great fruit around in the Autumn and a crumble is the perfect way to enjoy it. I make this crumble topping in large batches in my food processor and freeze – that way you have a quick dessert to hand whenever you feel the need.
I have a dog-eared, much loved copy of Nigella Lawson’s ‘How to Eat’. The spine is definitely broken in a few places, so that it falls on some of my favourite dishes. One of the most thumbed sections is the ‘fast food’ chapter. Here, Nigella describes a series of recipes for the cook in a hurry. It includes - under directions for a 10 minute, gooey chocolate pudding – the fabulous line ‘before you’ve even taken your coat off…’
Now, I’m not suggesting you stand in your winter parka whilst you throw this dish together. But, I love the idea of food that takes you two minutes to throw in a pan as you come in from work and will then simmer away whilst you get yourself settled for the evening ahead. This egg dish definitely ticks that box!
There’s definitely something about the clocks going back that makes my thoughts turn to comfort food. I don’t think I’m alone in that. The challenge is that when we think of comfort food we all too often think of overly starchy and sugary options – satisfying at the time but not great for sustaining our energy or our mood! Over the next few weeks I’m planning to share some of my favourite Autumn comfort food. I’m aiming to keep this simple for anyone who doesn’t feel like they have the energy to cook. Please join me – and if you have any favourite healthy comfort food then do share in the comments.
It’s getting cold outside, it’s almost Halloween and most of the UK is either celebrating school half term or about to. So here is a perfect recipe to use up the spare pumpkin from all that lantern carving.
The Boy had braces fitted to his teeth this week. We are working through the settling in period where soft food seems to be the way to go. This has led to a bit of experimentation with what he can and can’t eat – and the discovery of these amazing pumpkin and gingerbread waffles.
Pulling together a recipe index for the blog I realised it’s been a bit light on dessert recipes. So, in the interest of balance I thought I would share this fab little recipe for a quick pudding. These cheesecake jars take about 5 minutes to throw together. Once you’ve got the base you can vary your toppings and flavours to suit your mood. They taste fantastic and, as desserts go, are relatively low sugar. What more could you ask for?
If I was to write a recipe book then I think I could fill it with aubergine recipes. Aubergine is such a versatile vegetable. There are so many ways to marinate and cook it to produce different flavour combinations. If I had to choose just one aubergine dish to nominate as my favourite it would be a fight between caponata and parmigiana. I’ll share the parmigiana with you soon but today it’s the turn of caponata.
Kefir, if you’re not familiar with it, is kind of like a pouring yoghurt. It’s packed full of healthy live bacteria (called probiotics). Unlike some of the small bottles of ‘probiotic drinks’ you can buy in supermarkets, it isn’t packed full of added sugars and flavourings. You can use it whenever you might use ordinary yoghurt. I like it added to smoothies and overnight oats.
Maybe you fancy a go at making your own. However, if (like me) you find the idea of growing bacteria at home then feeding it to your family a little daunting, you probably want a step by step guide. A guide with lots of photos so you know what is OK? Read on – I’ve done that for you!
This tomato and black bean soup is ridiculously easy to make. I first shared it on Instagram on my instastories. That morning I was wanting something warm for lunch so rustled up the soup whilst prepping breakfast and getting ready for work. I'm not suggesting you have to leave it until the last minute as I did, but I am telling you it is quick to do.
This quiche is a great way to use all of the lovely Spring vegetables that are about at the moment. They go so well with the salmon and eggs. Perfect picnic food if you are lucky enough to get some Spring sunshine. This recipe uses gluten free pastry and for vegetarians works just as well without the fish.
I'm Kim Adams, founder of SAVI Nutrition. A Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.