After seeing how easy baked eggs were on Stacey’s blog I decided to give them a go, mixing up the recipe a little to add a few other things I had in the fridge. Mine didn’t turn out quite as nice looking as Stacey’s did – but they still tasted delish!
I love eggplant. Whenever we go out for dinner I am always drawn to anything on the menu with eggplant in it, particularly if we’re eating japanese. However, I don’t have anywhere near the same success with it at home. In fact, I don’t cook with it all that often, because I’m sick of being somewhat disappointed with the results. If anyone has any suggestions for what I might be doing wrong I’d love to hear them!
Baba ghanoush however is a different story – this is almost impossible to get wrong, so I can get my eggplant hit at home in the form of a delicious dip – win!
I decided to try something a little different this Easter and bake some easter eggs inside muffins – hoping it would result in an oozy, delicious centre to the muffins and it did not disappoint! These lasted approximately 0.05 seconds from the oven, with my housemates happily taking on the task of taste-testers (and then going back for seconds!)
I first made a variation on this salad before Christmas, and when trying to decide what to make for lunch at work this week I thought I’d give this another go, with some changes like the addition of cranberries and pomegranate molasses. It worked out pretty well too – although it’s not the prettiest of salads to photograph, that’s for sure!
I’ve seen lots of recipes and photos of bliss balls (also known as raw cacao balls) on the internet and they intrigued me by how delicious they sound, whilst still being surprisingly healthy, so I decided to make some of my own. There are lots of variations out there so I cobbled a few together and used the ingredients that most appealed to me (and I happened to have on hand!)
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