My contributions for
I heart cooking clubs
- Curtis Stone’s Cucumber and Dill Salad
- Pesto-Glazed Chicken Breast with Spaghetti
- Curtis Stone’s Nectarine and Raspberry Sundae
- Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil
- Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafe
- Corn and Bacon Muffins with Herb Butter
- Roasted eggplant dip with crispy pita chips
- Creamy Cauliflower Soup with Brazil Nut Pesto
- Warm Red Cabbage Salad
- Tomato-Salami Pizza from Curtis Stone
- Roasted Tomato and Paprika Soup
- Pumpkin, Chorizo and Black Bean Soup
- Kale Rice Bowl
- Winter Rainbow Gratin
- Brussels sprout and stilton soup
- Saag Paneer
- Nigella Lawson’s Dream Bars
- Giant Crusty and Creamy White Beans with Curly Kale
- Curly Kale Salad with Toasted Coconut
- Red Currant Skyr Bowl
- Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives
- California Skyr Bowl
- Shredded Egg Salad
- Turmeric Tea
- Baked Peppers filled with Tomatoes and Feta
- Quinoa and Brie with Sautéed Mushrooms
- Penne with roasted onions, Gorgonzola and walnuts
- Heidi Swanson’s Simple Carrot Soup
- Chicken with couscous, honey and cinnamon
- Scrambled eggs with wild garlic
- Watercress Soup with Poached Egg
- Quick couscous salad with peppers and feta
- Curried sweet potato soup
- Honey-baked rhubarb
- Provençal tomatoes
- King Trumpet Burger
- Chilled cucumber and almond soup
- Kohlrabi and spinach gratin
- Rocket, fennel and lentil salad
- Broad beans, meatballs, flatbread
- Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette
- Beetroot and walnut hummus
- Beetroot & goat’s cheese tart
- Barbecued Little Gems and spring onions with goat’s cheese
- Chard and new potato curry
- Green Beans, New Potatoes and Olives
- French beans with tomatoes
- Apple, potato and red onion salad
- Chicken, leek and plum pie
- Red cabbage and cashew biryani
- Apple Bangers
- Gooseberry Crumble Cake
