CallMeIshbel | Cooking, travelling and the art of being

How to make Plant-based Yoghurt

1 week ago by ishbel

I would have started making plant-based yoghurt much sooner, if I'd known how easy it is. The secret is in selecting a coconut cream that contains mainly coconut. You might think they all do, however you need to examine the ingredients on the label to be sure;...

Tabbouleh Stuffed Peppers

3 weeks ago by ishbel

Taking inspiration from the incredibly flavour-packed world of Middle Eastern food, my Tabbouleh stuffed peppers with a drizzle of sumac lemon dressing creates a delicious colourful side dish. It’s sweet and nutty with loads of herbs. Tabbouleh, traditi...

Autumn Foragers Granola

1 month ago by ishbel

On days we are all at home together I like to cook something special for breakfast. Eggy(less) Bread and Tofu Scramble are particular family favourites. But with lockdown, we are all here 24/7, apart from when we leave home for exercise. My Autumn Foragers Gra...

Nasturtium Caper, Olive & Chilli Peperonata

1 month ago by ishbel

This rustic southern Italian dish uses sweet peppers as its central ingredient, it varies tremendously by region, seasonality and personal (family) tastes. Like many Italian dishes, it's traditionally plant-based. Nasturtium Caper, Olive & Chilli Peperona...

How to make Nasturtium Capers

1 month ago by ishbel

Learning how to make nasturtium capers is easy, don't be put off by the timeline, it's only a few minutes a day and totally worth the effort. You can use the simple vinegar pickle below or stick to your personal favour If it wasn't for the current Level 4 L...

Avocado Whip and Radishes

1 month ago by ishbel

During lockdown routine has become even more important than usual. Working from home we have started having an after work catch-up. We sit and chat on the porch, about our day, even though we now work in the same house. During this time we like to ha...

Mediterranean Roasted Parsnips

1 month ago by ishbel

Sweet caramelised roasted parsnips and red onion flowers, blistered cherry tomatoes paired with thyme, zesty lemon and salty capers. Mediterranean flavours with roasted parsnips may sound like an unusual combination, but it works. The balance of salt, sweet a...

Hokey Pokey Anzac Creams

1 month ago by ishbel

I was recently reading an article on the history of cuisine that suggested that New Zealand’s contribution to gastronomy was the Pavlova and the ANZAC biscuit (noting that both are closely associated with Australia as well). As conscientious Kiwi – I’m pro...

Apple Cake with Blackberries

1 month ago by ishbel

Apple Cake with Blackberries is the perfect way to serve my foraging finds. When I started making this recipe it was before lockdown, I had foraged blackberries and apples. Although the apples are still abundant, the wild blackberries are not within walking di...

Hot Cross Brioche

2 months ago by ishbel

This egg and dairy free Hot Cross Brioche is light, spicy and full of fruit with that decadent buttery brioche texture. If your favourite local bakery is closed at the moment, try making this gourmet treat for yourself. Ingredients: 350g plain white fl...