You may have noticed that I’m really addicted to asparagus and I also love making risotto (it’s one of my favourite dishes to make). This time though, I wanted to make something a little more special and a little more green so I decided to add some peas to my usual asparagus risotto not only for the color but also for the delicate flavour.

Sunday is Pizza Day and my favourite way to celebrate the end of the week is by making the pizza myself at home. Pizza making can sound scary and difficult but it’s actually really easy, fun and so cheap! I’m not going to lie, the first time your pizza might not be perfect but the more you practice the more you’ll find that you actually like your home made pizza better than any restaurant pizza or delivery pizza.

Asparagus wrapped puff pastries with Philadelphia are my all time favorite asparagus recipe - they are so easy to make and so tasty that you’ll find yourself making them multiple times a week. They are also a guest favorite and kids love them - you can go nuts and also try to put different kids of cheese as a spread (brie is also delicious) or you can use a vegan alternative.

I love cooking risotto and one of my favorite risottos of all times is this Asparagus and Parmesan Risotto - deliciously creamy thanks to the parmesan and nice and crunchy thanks to the asparagus. I try to stay away from cream when making risotto as I try to make it as healthy as possible but you can feel free to add some in the end to make it even creamier (a drizzle will be enough).

Today I decided to take a classic mix of asparagus and parmesan and pimp it up a bit by adding some delicious almond flakes and balsamic vinegar. The trick when making this dish is to boil the asparagus before you bake them as they will go really tender and will then get a bit of a crunch from the cheese and the baking - yum.

This recipe is not only super easy (literally 3 minutes of prep time) but it’s also extremely delicious. I love the honey/goat cheese combination but if you’re not a fan of goat cheese you can substitute it either with vegan cheese or feta. Make sure you don’t forget the sage as it will really elevate your dish and give it that extra kick.

Babka is a sweet braided bread which originated in Poland and Ukraine. The Babka filling is usually made of either chocolate or cinnamon and goes very well with tea or coffee. We decided to make our Babka Buns with a special chocolate, pistachio and hazelnut filling using Alprose Dark Chocolate with hole hazelnuts and already peeled pistachios (don’t worry if they’re a bit salty - it’s going to make the Babka Buns even tastier).

One of my favourite things to eat while in Barcelona is Coca de Escalivada. You could say that Coca de Escalivada is in some ways the Catalan pizza. You make a pizza like dough and add roasted veggies on top (usually onion, aubergine and red bell pepper but you can add anything you want really - anchovies, olives, potatoes…).

I was really craving veggies today and have become slightly addicted to kale chips so I decided that it was time to integrate them into a dish. The initial idea was to make this pasta with feta, asparagus and kale but when I saw the fresh leek I couldn’t resist throwing it in as well and I have to admit - this might be one of the best pastas I ever made.

These Sweet Potato and Oat Muffins are bound to change your life forever! 1) They are absolutely delicious 2) They have no added sugar, all you are going to use is honey 3) You will be making your own flour with oats (yes! and it’s super easy) 4) They are actually a lot healthier than most muffins out there 5) They will impress your guests

Aloo Gobi literally means Potatoes and Cauliflower in Indian and it’s a delicious and easy dish made with these two star components and a lot of yummy and healthy spices. It’s not only healthy and easy, it’s also vegan and low in calories. Another great thing about Aloo Gobi is that you can pre-make the cauliflowers/potatoes and then cook them with the spices later on which is great when you don’t have much time.

Gnocchi are the easiest and quickest pasta you can make at home, you don’t need any special equipment or skills and it’s quite hard to mess them up. This being said, you can also buy already made Gnocchi to make this recipe if time doesn’t allow you to make them from scratch. The original recipe “Gnocchi alla Sorrentina” is made exactly the same but instead of scamorza you would use fior di latte. I decided to use scamorza affumicata (smoked scamorza) because I’m addicated to it and could add it to any dish. Scamorza is a close relative of Mozzarella yet it’s firmer and if you buy the smoked version you will get this delicious smokey taste in your tomato sauce.

Sometimes it just feels like there is not enough time to cook, especially over lunch. This is where One Pot pasta comes in: it’s super easy to make, you literally put all the ingredients in one pot and wait and - it’s delicious! Last time I posted about the Tomato & Spinach One Pot which is one of my favourites but this time I wanted to make something a bit different and decided to use mushrooms and rosemary instead of the tomatoes (and keep the spinach as I love spinach and it’s super healthy).

Bok Choy just recently started popping up in our supermarkets and it used to be one of those vegetables I used to check out but never buy since I was never really sure how to cook it and every time I had it in restaurants it felt like a fancy time consuming preparation. One day after seeing it so many times I decided that it was time to buy it and cook something with it, and, after a couple of trials I discovered that not only is Bok Choy the easiest vegetable to cook but it’s also absolutely delicious.

Zucchini Bread - yes it has Zucchini, no it’s not savoury - it’s a sweet treat with a vegetable! I always find these mixtures exciting and although you can’t taste too much Zucchini when you eat it, the vegetable gives it a super nice texture. Not only is this the perfect comfort food and perfect for winter days but it’s also super easy to make!

Potatoes are one of my favorite ingredients because they are so varied and you can cook them in so many ways. Today I decided to make a Zucchini and Potato gratin as I wanted something healthy but a bit crunchy - a dish that makes you feel cozy and gives you the feeling that you are treating yourself to something nice while being healthy and nutritious. I made the gratin with parmesan, breadcrumbs and herbs using no cream or milk as this is what makes the dish heavy.

Today I woke up craving Tzatziki maybe because I was missing summer or maybe because I wanted something fresh and light. I had all the ingredients to make Tzatziki in the fridge (Isey Skyr, lemon, cucumber) but I wasn’t sure what to pair it with. Then I found 2 zucchinis and right away thought about delicious Zucchini Fritters! 30 Minutes later I was sitting in front of this flavourful plate ready to dive in

These Roasted Leeks with Almonds are a very special dish - leeks are not the easiest ingredient and many people find them to be dull but this recipe really makes them the star of the show. By roasting the leeks you get this amazing smoky taste and by leaving them in olive oil salt and pepper for at least 4 hours the leeks really soften up and taste amazing. This is a very simple dish the only “issue” is the resting time so we really recommend you roast the leeks the day before you want to serve them, put them in the fridge and you’ll be ready for the day after with no stress at all.

Spinach and Cheese Fatayer are one of my all time favourite Middle Eastern dishes along with Hummus and Falafel. Fatayer’s are usually made with a meat filling but the Spinach filling is also quite popular in Lebanon and other Middle Eastern’s countries. The Fatayer’s are quite easy to make you don’t even have to pre-cook the filling.