Scrambled Eggs with Sweetcorn

  Sweetcorn is a great addition to scrambled eggs as it adds sweetness and texture and makes scrambled eggs a more substantial dish. In this recipe you can use cooked corn sliced off the cob, canned corn (whole kernels or cream-style corn), or frozen corn. Mum and I used frozen sweetcorn to add into the […]

“Not Butter Chicken” – Vegetarian Butter Chicken

  This recipe is (adapted) from Jeremy Dixon’s first Revive Café Cookbook, and this dish is served at his Revive Café in Auckland. I have changed the quantities because his recipe made a whopping amount. Plus he roasted his carrots for 20 minutes, whereas I diced them and added them into the pot after the […]

Fettuccine with Asparagus and Pine Nuts

    This is a lovely simple vegetarian pasta dinner which makes use of spring-time asparagus. Since asparagus has such a short season I like to pile it into as many dishes as possible, especially the first-of-the-season asparagus, which is juicy and tender. This dish was so super-tasty, I could quite happily have this for […]

Asparagus Panzanella

      This salad is a great way to make use of an abundance of summer-time tomatoes and basil, and use up any stale bread at the same time. Panzanella, also known as panmolle, is a Tuscan salad of humble origins, traditionally incorporating tomatoes, basil, olive oil, and bread, and sometimes onions. The word […]

Asparagus, Potato and Ricotta Tarts with Polenta Pastry

    Spring-time means fresh asparagus and this vegetarian dish is a great way to display bright green asparagus spears. I think this dish is also a nice change-of-season dish incorporating the starchy potatoes we tend to use a lot of in winter, and showcasing the vibrant green asparagus of spring. We were lucky to […]