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Sunday, 16 June 2013

Roasted Aubergine & Cherry Tomato Ravioli with Pesto

This is a truly excellent dish, if I may say so myself :-) Roasting the aubergine and cherry tomatoes before whizzing them up for the filling really concentrates their flavour, and as a result each mouthful of  ravioli is an explosion of delight.  I chose to serve them drizzled with pesto, as aubergine and tomato both marry well with garlic and basil to make a scrumptious, summery pasta dish.

Coconut Biscuits with Dark Chocolate Topping

A lovely treat to enjoy with a cup of tea or coffee, these biscuits are also easily transportable, and therefore suited for a picnic buffet. For the topping, I used dark chocolate with 50% cocoa solids, as it tastes less bitter and is a good compromise even for milk chocolate lovers.

Sunday, 9 June 2013

Chickpea & Millet Falafels

Millet is the "new kid on the block" in the world of grains. Its popularity has increased significantly over the past few months, due to its health benefits such as being easy to digest, gluten-free, high in fibres and antioxidants. Consequently, it is being featured in more and more recipes in magazines, blogs and restaurants. Regardless of how fashionable it is right now, I am vouching for it as it is also truly delicious and a great core ingredients for tasty creations, such as these chickpea and millet falafels. They would be a fantastic addition to your a picnic basket or office lunchbox, do give them a try.