This lasagne is something I make quite often, in particular when I have vegetables such as spinach, zucchini or kale that are beginning to look a little tired. There are so many vegetables you can use in this recipe – broccoli, cauliflower, eggplant, mushrooms, even peas – whatever takes your fancy, is easy to layer and pairs well with tomato and cheese.
Flourless chocolate cake has always been a favourite amongst the family. I’ve made several versions of this cake (often with raspberries or mixed berries, sometimes with olive oil instead of butter) but this recipe is by far the easiest and always works well. With cherries and a little spice it’s a beautiful dessert for this festive time of year. I love using a mix of hazelnut and almond meal as it gives this cake a subtle hazelnut flavour that reminds me of the chocolate hazelnut Swiss Christmas biscuits my mum makes. However using either almond or hazelnut meal is just as nice.
As we transition into spring, enjoying warmer sunnier days, we begin to naturally yearn for fresh flavoursome salads. Warming winter food, however, can still be all that we feel like, the weather can certainly chop and change (.. especially in Melbourne!). Cool spring days may call for soups and curries but nourishing hearty salads can also hit the spot. This one’s particularly nice, a beautiful wholesome salad that’s delicious served any way – warm or cold, on it’s own, as a side dish or mixed with other things such as feta, leafy greens, boiled egg or slithers of cooked chicken. It’s a very versatile one, and one that in my experience is always well loved at dinner parties and BBQs.