My simple tomato and mozzarella salad, topped with a homemade sun dried tomato and olive oil dressing is so easy to make and enjoy.
My rhubarb frangipane galette, wrapped in a delicious flaky pastry is slightly tangy, just a little bit sweet, but oh so delicious! It will leave you licking your fingers and wanting more.
My delicious mattar paneer is an amazingly fragrant recipe cooked to perfection with aromatic spices and herbs. Replace the paneer with tofu for a vegan version.
This tart, spicy, and sweet rhubarb strawberry salsa is bursting with amazing flavors and is going to become your favorite kind of salsa. It’s a guaranteed hit for potlucks.
My vegetarian udon noodles are so versatile, easy to make, and full of flavour. You can have a complete meal in less than half an hour.
My slightly sweet, slightly spicy, and slightly sour onion poppyseed vinaigrette is the perfect concoction for many salads. It’s better than store-bought and good for vegans.
My baked cauliflower pakora is the same delicious Indian pakora with a healthy make-over. It is so easy to make that it can be enjoyed any day of the week.
This vegan curried purple cabbage is made with aromatic Indian spices and cooked to perfection with the addition of fresh tomatoes and green peas. It’s a perfect addition to your Indian home-cooked meal.
These butternut squash turnovers are made with butter puff pastry and baked to perfection. The squash is cooked with herbs and spices and topped with feta to get the perfect taste.
This gluten-free, no waste leftover lentil flatbread is the best way to use up lentils the next day. They are perfect for a Sunday breakfast or dinner any day.
These jumbo ricotta and spinach-filled pasta shells lie on a blanket of fresh homemade tomato sauce, are covered with mozzarella, and baked to perfection.
Chana masala made in the authentic Punjabi way with aromatic spices. It’s rich and delicious and can be enjoyed with rice or Indian flatbread.