JW – as requested, here’s the method behind the madness! This recipe is a cross between a moussaka and a (lower-carb) lasagne. I’ve used courgettes, ground almonds, and various cheeses to make all of those glorious layers . . . sans the heavy pasta guilt! The addition of grated paneer…
This high-protein, low-carb dish comprises just a single chicken breast. That being said, it’s a very light meal for two people – more of an entrée – so you’d probably need side dishes if you want this as a main. I served this over a simple salad: mesclun leaves, tomato,…
Shout out to SW for the recipe request! These taco shells are made out of . . . purely cheese. Yes. But trust me – it has a weird self-frying effect and turns into gorgeous crispy perfection. There are a few different ways to make the shells. You could probably…
Thailand has some of the most incredible food in the world. I recently traveled there with my father and had many heavenly culinary experiences. One of the more notable delicacies was – and I know it sounds strange – ‘mushroom salad’. We were visiting Hua Hin and, in typical…
This recipe is surprisingly simple. Cookies can be difficult to make low-carb because the lack of sugar means it’s near impossible to get that chewy, caramelised texture. Here, we go for a different texture. Chewiness comes from shredded coconut bound by whipped egg whites. I just throw the whites into…
I’ve probably said it before, but isn’t there something spectacularly dreamy about pistachios? Picture it: a queen or king, reclining on a silk-lined throne, popping each jade morsel into their mouth while date-palm fronds fan them from either side . . . Putting aside my life goals, let’s get down…
My first post from England. I feel a little guilty for having been so absent these last few months, but I’ve been playing around with this recipe for a while and finally found a version I want to share. Coconut butter is virtually the same as creamed coconut – the…
Yes, I’ll admit it. This isn’t real pappardelle. I’m not sure what gave it away – certainly not the lurid green edges – but, in any case, I highly recommend this twist on your zucchini noodles. The flatness also provides a somewhat silky texture compared to regular zoodles. (I feel…
Thank you once again to my lovely sister, Tess, for your fabulous photography. I know you love pistachios almost as much as you love our late-night Netflix sprees (which featured plenty of ice cream cheesecake this time, I must say). Can we all agree there’s something undeniably alluring about pistachios?…
I passed Starbucks the other day and was inspired by their gorgeous frappés. I can never, quite get over their exorbitant prices, however, nor the amount of sugar they load inside. Do I even want to know how much? Not really. Now I have my own version, I can be…
