Recipes from my kitchen.
A growing library of Mediterranean dishes, plant forward dinners, slow breakfasts and the snacks I keep in rotation. New recipes added each fortnight.
Pesce all'acqua pazza
Pesce all'acqua pazza
White fish cooked in a quick tomato, garlic and olive oil broth with cavolo nero. One pan, on the table in 20 minutes. Serves two.
Marry Me Creamy Butter Beans
Butter beans, leek, peas and greens in a lemon cashew and hemp cream. Serves two.
Zucchini Scarpaccia
The Tuscan zucchini tart, made lower carb with buckwheat, almond meal and parmesan. Serves two.
Tahini Lemon Cookies
Golden cookies with nutty tahini and bright lemon, lovely with an afternoon tea. Serves two.
Mediterranean Eggplant Parmigiana
Crisp eggplant rounds, sweet passata and creamy cashew cheese. Serves two.
Serena's Tiramisu Chia Pudding
Creamy yoghurt, chia, a shot of decaf espresso and a dusting of raw cacao. Serves two.
Serena's Vegetable Frittata
Sweet potato, spinach, Greek feta and garden herbs baked golden. Serves two.
Italian Caprese Summer Salad
Buffalo mozzarella, sun ripened tomatoes, basil pesto and aged balsamic. Ten minutes, no cooking. Serves two.
Creamy Butter Beans on Paleo Bread
Lemony butter beans, roast cherry tomatoes, avocado and Parmigiano Reggiano on low carb almond bread. Serves two.
Greek Yoghurt and Toasted Nut Granola Bowl
Thick Greek yoghurt with a homemade toasted hazelnut, almond and cinnamon granola. No added sugar. Serves two.
Fig Mediterranean Breakfast Bowl
Fresh fig, pear and pistachios over thick Greek yoghurt, finished with raw honey and olive oil. Serves two.
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