I don’t know too many WLS folks who fancy turning on the oven for a long period of time at the moment. We’ve had a bit of a heatwave in the UK, have sunny weather today, and even if the forecast looks a little cooler I have comfortably eased into cooking faster food[Read More]
zucchini
Stuffed Mediterranean Vegetables
Just recently I have seen a whole host of recipes for stuffed vegetables and it reminded me just how useful they can be for a mid-week or weekend meal. You can use almost any vegetable of your choice that’s suitable for stuffing in this recipe – try peppers/capsicums, baby squash, marrow or pumpkin or[Read More]
Classic Veggie Comfort: Aubergine/Eggplant Parmigiana
Every now and again I try a recipe re-vamp (to make it bariatric friendly) and it blows me away. This is one! I love aubergine/eggplant parmigiana – that classic northern Italian dish, made with vegetables, tomato sauce and cheese layered in a dish to make a wonderful bake. In a restaurant
Give ‘Em A Right Roasting!
Autumn/Fall has to be one of my culinary favourite times of the year – the bumper harvest of squash, pumpkin, courgettes/zucchini, garlic, onions, roots, tomatoes, beets, aubergines/eggplant and abundance of herbs means I go into overdrive preparing what seems like truckloads of roasted vegetables at this time. Many can be gleaned at[Read More]
Roll Up! Roll Up! Carb Free!
When dishes are named after people or places, there’s a certain amount of reverence that comes along with them—and perhaps a tendency to dot every i and cross every t the exact same way it’s always been done. Take the Waldorf salad (shown in all its glory above in both classic and[Read More]