Natural Dyed Easter Eggs with Trout Mayo and Herbs | Some News

Coloured with three simple ingredients: fresh turneric for deep orange, beetroot for pink and red cabbage for a delightful shade of duck egg blue, these natural dyed Easter eggs are pretty just as pretty on the outside as they are in.

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Spiced Plum Streusel Cake

Quarrels over its exact origins aside, I like to think that my Spiced Plum Streusel Cake is a touch healthier than its original. It is low dairy, low sugar if you wish and yeast-free, because, frankly, who has the patience? Made with wholemeal spelt flour, it’s my current good-for-you cake [...]

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French Waffles with Cointreau Cream

These French Waffles are delectably crunchy on the outside and fluffy in the middle. Easy to whip up, they are dairy-free – simply serve them with fruit or a dusting of icing sugar. If not allergic to dairy then the traditional topping of fruit or jam and cream might tickle [...]

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Quark Donuts in 10 Minutes

These gluten-free and sugar-free Quark (Cottage Cheese) Donuts are exactly the way donuts should be: fluffy and light on the inside, golden and crisp on the outside. Sweetened with Stevia, they can be served with a side of a citrusy glaze but it’s not essential to the full enjoyment of [...]

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Simple Potato Gnocchi and 3 Topping Ideas

These Simple Potato Gnocchi are easy to make and taste great with a variety of sweet and savoury toppings. Made with only 3 basic ingredients.

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Meatless Monday: Mushroom Crepe Croquettes

Serve Mushroom Crepe Croquettes on their own with a side of (truffled) creme fraiche or with a bowl of beetroot soup.

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Meatless Monday: Polish Egg Dumplings with Hazelnut Butter Kale

If you like the Czech steamed bread dumplings, these are much quicker and easier version, but just as satisfying. Served with kale and hazelnuts.

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Karpatka: Polish Vanilla Custard Slice

This Polish version of a vanilla slice is made with sheets of choux pastry filled with a creamy, light layer of custard cream.

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