Crunchy fennel salad with grapefruit and anchovies

Ingredients (serves 2) For the salad :– 2 small fennel bulbs– 1 grapefruit– 8 anchovies in olive oil – 2 slices of bread (of your choice) – olive oil– salt, pepper For the vinaigrette :– the juice of the same grapefruit– 1 tsp of whole grain mustard– 3 tbsp of olive oil– salt, pepper RecipeContinue reading “Crunchy fennel salad with grapefruit and anchovies”

Linguine with sun-dried tomato pesto, tuna and capers

Ingredients (serves 4) For the pesto :– 190 g of sun-dried tomatoes (drained weight)– 60 ml of olive oil– 30 ml of water– the juice of 1/2 a lemon– 1 garlic clove– 100 g of parmesan cheese (cut into pieces)– a few parsley leaves – 1/2 tsp of salt– 1/2 tsp of pepper For the pastaContinue reading “Linguine with sun-dried tomato pesto, tuna and capers”

Chewy oatmeal chocolate chip cookies

Ingredients (makes 8 big cookies) – 120 g of flour– 1 tsp of baking soda– 60 g of rolled oats– 120 g of salted butter (room temperature, cut into cubes)– 100 g of light brown sugar– 20 g of granulated sugar– 1 tsp of vanilla powder– 1 egg– 80 g of dark chocolate Recipe 1.Continue reading “Chewy oatmeal chocolate chip cookies”

Beetroot salad with whipped and crumbled feta

Ingredients (serves 2) For the whipped feta :– 150 g of feta– 4 tbsp of olive oil– 3 tbsp of water– salt, pepper  For the salad : – 350 g of cooked beetroot– 1 shallot– 2 tbsp of olive oil– 1 tbsp of apple cider vinegar– 50 g of crumbled feta– chives, dill– a handful ofContinue reading “Beetroot salad with whipped and crumbled feta”