This is a Mediterranean summer classic that gives the humble olive a new life. You can use black or green olives and even sun-dried tomatoes using the same recipe. I often omit the anchovies but some swear it is better with them. So I have included them in this recipe. Enjoy this favourite as a…
Category: Vegan Cuizzine
Vegan Broccoli Soup
#bxllockdown Day 31 Splendid Soups and Sandwiches / Recipe 5 This creamy broccoli soup recipe has brought soups back into my life, and most importantly to the life of my children. Mine are not particularly fussy about eating broccoli but they moan about soup. I used their love of Asian cuisine and created this soup….
Light & Easy… Leek and Potato Soup
#BXLLOCKDOWN DAY 27 SPLENDID Soups & Sandwiches WEEK / RECIPE 1 This is a very simple and very flavourful soup. It takes next to no time to prepare and can be frozen too. It is very filling and also very low on calories. I think it is important to watch our food intake a little,…
Cabbage & Green Apple Salad
#BXLLOCKDOWN DAY 25 SCRUMPTIOUS SALADS WEEK / RECIPE 5 Cabbage is my new ingredient of choice when it comes to salads these days. Not only because it adds so much more taste to a salad it is also because a cabbage goes along way. This salad is great to make since all you need is…
Mushroom & Herb Salad
#BXLLOCKDOWN DAY 23 SCRUMPTIOUS SALADS WEEK / RECIPE 3 A simple and tasty salad can really make a meal memorable. When the weather heats up you can quickly whip up this salad. In the winter months you can add this salad to rice or quinoa to it to make it more filling. The lemon juice…
Carrot Roulade / Balls with Walnuts & Coconut
#bxllockdown Day 18 Vegan Week / Recipe 6 Carrots are a root vegetable that can be pleasing in savoury and as well as sweet dishes. This recipe is a perfect example of that. Traditionally it is made with milk biscuits but Belgian Speculoos makes a great replacement (and they are vegan). Another twist to the…
Chickpea Tikka Masala
#bxllockdown Day 17 VEGAN WEEK / RECIPE 5 Friday nights were traditionally take-away (or order-in) night at our house. But since our favourite Indian is closed due to lockdown I thought maybe we can have a go at making a vegan tikka masala at home. I have been wanting to try a recipe out but…
Aegean Style Stuffed Artichokes
#bxllockdown Day 16 VEGAN WEEK / RECIPE 4 Aegean cuisine is the feather in Turkish cuisine’s cap. The region has its own local flavours, rich in vegetable varieties, meats, and salads, It is all comes together wonderfully with all the locally produced fragrant olive oil. A daily trip to “Pazar” fresh fruit and vegetable market is…
Eggplant / Aubergine Salad
#Bxllockdown Day 15 VEGAN WEEK – RECIPE 3 Australians and Americans call it Eggplant, the British call it Aubergine. Whatever you choose to call it, you can’t deny that it can be delicious with a few simple tricks. The raw eggplant can have a somewhat bitter taste, but becomes tender when cooked and develops a rich,…
Pumpkin & Ginger Soup
#bxllockdown Day 14 – week 2 VEGAN WEEK / RECIPE 2 I kicked off my Vegan week with something Turkish but I felt it wouldn’t be fair if I didn’t share something Australian. I have to admit, I don’t know if Pumpkin soup is Australian, to begin with, but when I feel homesick I make this…
Cigdem Sidney Ozdemircelik 