Category: Savory

No-Buttermilk Buttermilk Bread


240 g all-purpose flour, 100 g caster sugar, 1,5 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 large egg, 60 g butter/60 ml olive oil,  240 ml buttermilk/yoghurt mixed with milk


Do you know the feeling when you want to eat bread but you kind of don’t  want to because it can feel really heavy? If this makes sence to you, this is the bread to go for. Even though, I’m not going to lie to you, at first it doesn’t taste like bread, more like cake, but then the savoury part kicks in and it’s super delicious, moist and light and again so easy. It’s that easy, even if you don’t have the name giving ingredient buttermilk, you can still make this bread. That’s why mine was a no-buttermilk buttermilk bread (more like a yoghurt and milk mix bread) and it still turned out well.

You can find the recipe here.


Outstanding Onionbread


150 ml milk, 150 ml water, 400 g strong white flour (I used strong wholemeal very strong breadflour), 7 g dried yeast, 1tsp caster sguar, 1 tsp fine sea salt,15 g butter, 1tbsp sunflower oil (plus extra for greasing), 1 large onion, 1 garlic clove (crushed), black pepper



I have this childhood memory of me and my dad going to the supermarket and going along the bakery counter, being hit by the awesome smell of onion bread. I loved it so much, I always begged him to bye some (and most of the time got what I wanted). So, I tried to make it myself, and I have to say, it’s fairly easy and  (not that I want to brag about it, but…) very delicious.

Inspired by this recipe.

Chicken Souvlaki with Fabulous Flatbreads


For the dough – 250g plain flour, 1 teaspoon fine sea salt, 1 tablespoon olive oil, 150ml warm water. For the tzatziki – Yoghurt, Parsley, Crushed Garlic, Diced Cucumber, Lemon Juice. For the kebabs – Lemon, Garlic, Chicken, Courgette & Mushrooms.


This is a fantastic (and easy) dish, perfect for a weekday dinner. After making the flatbreads you can get totally creative. For the tzatziki, just do everything to tase (I find this way the easiest) you could use mint instead of parsley and if you have a look on the internet you’ll find many variations. With regards to the kebabs, pork would be a great substitute and you can use whatever veg you find in your fridge to put between the pieces of meat. I marinated the chicken in lemon juice and garlic for a couple of hours before cooking which give it a great flavour once finished.

The flatbreads are SUPER easy… It’s just a case of making the dough, kneeding for 5 minutes, leaving to rest for 15 minutes and then rolling out and putting in a hot frying / griddle pan to cook for 5-10 minutes.

Give this a go! It’s really impressive and we had very clean plates afterwards.

You can find the recipe for the flatbreads here

Homemade Bread

bread500 g strong white bread flour (plus a little for the top of the bread), 40 g soft butter, 12 g dried yeast, 2 tsp salt, about 300 ml tepid water (body temperature), olive oil


First of all, sorry for not posting anything the last couple of days. We’ve just been so busy with uni work and it’s not going to get  better anytime soon… But we had to share this great and very easy way of making bread, from scratch, with you. Again, you don’t need a lot of skill to do this, just some time (about 3-4 hours) because of all the rest the dough needs.

We hope you will try this! Homemade bread is simply so much more delicious than anything you can buy!

You can find the recipe (+ video!) here.


Pizza Pizza


Pizza Dough: 1.5 mugs self raising flour, 1/2 mug water

Tomato Sauce: 3/4 tin of chopped tomatoes, 1 clove of garlic, small bunch of fresh basil, dash of balsamic vinegar, dash of olive oil

Topping: Anything you fancy! We used: mozzarella, parmesan, anchovies, creme fraiche and more fresh basil


This pizza recipe is SO easy, I’m sure it’ll become a regular recipe in our repertoire. It’s literally a matter of making the dough in a processor, rolling out and placing in an oven proof frying pan that has already been on the heat (this helps the base to cook) Once in the frying pan, you put the tomato sauce ingredients in the processor and pour on top of the dough, layer up with the ingredients you fancy, salami and fennel seeds is a great combo too, then put under the grill for around 5 minutes. Delicious!

Seriously give this a try, it’s part of the Jamie Oliver 30 minute meals, is really impressive and quite literally takes 30 minutes from start to finish. You can find the recipe here.


Hot’n’Cold Salads


mixed salad, mozzarella, potatoes, sweetpotatoes, carrots, onions, olive oil, balsamic vinegar, salt, pepper


mixed salad, mozzarella, rice, tomatoes, olive oil, balsamic vinegar, salt, pepper

Let me introduce you to my 2 favourite salads ever. I love hot and cold mixtures of food. Slightly melted mozzarella has just the best texture but feeling the crunch of fresh lettuce in your mouth at the same time, oh my god. Love it. As you might have noticed, I’m excited about this. But only because these are again some very easy  dishes with ingredients that are  exchangeable, so you can be creative and of course  I think they are really tasty.

For the first one, you are going to need some time for the roasted vegetables (50 – 60 minutes at 180-200 °C, great time to do some cleaning/studying or something fun), just chop them, season, drizzle a good amount of olive oil over and put them in the oven.  Then chop all the other ingredients, bring it all together and season  as you like it.

For the second one you have to first cook some rice and while it’s cooking, chop all the other elements of your salad and in the end, just toss it all together and again season as you like.

Super Soup


vegetable stock, carrots, potatoes, cabbage, pak choi, celeriac, onions (or whatever vegetables you want)


Sometimes I’m shocked because so many people (especially students) don’t eat/make soup, even though it’s so easy, delicious and cheap. The great thing about soup is, that you can put whatever you want in it. You don’t like potatoes or carrots? Choose other ingredients.

For my soups I developed a little routine. I always use onions, celeriac and vegetable stock as base ingredients because they give a distinctive taste that reminds me of my grandma’s soups. Just chop your choice of vegetables (I like to fry the onions with the celeriac first), put them all in a pan, pour a suitable amount of vegetable stock over it and let it simmer until the veg is cooked. Season with salt, pepper and maybe some soy sauce. You really don’t have to be an experienced cook for this at all. Just be brave and try what you like.

By the way, we get a vegetable box delivered to our door each week which is a wonderful opportunity to get a local selection of fresh vegetables. (For a veg box in Lincolnshire check here).