A delicious and nutritious snack alongside a cuppa and a good book!

Dairy-free toffee made with honey, almond butter, nuts & seeds.

High Protein Quinoa Almond Berry Salad. Minutes to throw together and perfect for summer BBQ’s.

Chocolate-orange truffles with almonds

Carrot, Orange & Pistachio Cake – An Arabic twist on a traditional recipe.

Strawberry Canela Tart with Toasted Walnuts

British Jumble Cookies

Cantonese Savory Glutinous Rice Dumplings / Zongzi (粽子), my first attempt to wrap these traditional rice dumplings.

Berry and almond cake

Cashew meringue wafers filled with mango curd and drizzled with white chocolate ganache.

Date, Rum & Pecan Ice Cream: Vanilla ice cream with rum-soaked dates and maple-glazed pecans.

Poppy Hamantaschen Cookies

Peach & Arugula Salad with toasted pine nuts & goat cheese. A great fresh salad for summer!

Butterscotch Pecan Cookies + A review of In the Small Kitchen cookbook by the BGSK girls!

Pesto Pasta – an Italian classic – that’s fast, easy and oh so good for these hot spring days!

The best I’ve ever made- and would you believe these white chocolate & pistachio blondies are vegan?

Indian Style Corn Peanut Fritters With Mango Mint Chutney [Recipe for both]

Flux Capacitor Rice: nutty [Doc] Brown rice with dates and thyme.

Rice pudding simple to make delicious for any season

Carrot Dessert with Cashew nuts

In accordance with the Dragon Boat Festival, I learned how to wrap these glutinous rice dumplings (zongzi 粽子/肉粽) in Hong Kong.