I have always made vegan curries as I love curries with loads of vegetables (chickpeas, potatoes, lentils etc) but with Butternut Squash being everywhere and with Halloween coming up I thought this would be a perfect moment to make a Vegan Butternut Squash Curry. Not only is it deliciously creamy but the Yellow Curry really has a mild flavour that doesn’t tire you bite after bite.

This weekend we decided it was time to make the first Butternut Squash Soup of the season and of course to make it even better we decided to roast the Butternut Squash beforehand. Roasting the Butternut Squash will really elevate your dish - yes it takes a little longer for the roasting part but it’s 100% worth it and you can simply put it in the oven, put a timer and not worry about it.

Pico de Gallo is one of my favourite Mexican dishes. It’s not exactly a dish and more of a salsa but I can eat it with anything. I like t serve Pico de Gallo with Guacamole, put it inside tacos, mix it with grilled vegetables or even on fish and meat. Pico de Gallo is so healthy and it has such a short prep time that it’s a real must for any Mexican evening or even when you want to add some taste to your grilled chicken, vegetables etc.

Açaí have quickly made their way into our daily lives with thousands of açaí bowls being sold worldwide and it really seems like some of us can’t live without them anymore. But what is açaí and where does it come from? Açaí berries are found on açaí palm trees in South America and the word means “fruit that cries” in a native language. Açaí berries have been used for centuries by the indigenous people of the Amazon and have now been branded as a “super food” thanks to their unique nutritional profile

Having had my fair share of sweet potato fry fails and being so sad after each time I decided to perfect my skills by getting tips and tricks from chefs and tests. I finally found the essential steps to making the most delicious sweet potato fries and am ready to share it with the world!

Today we wanted to share our version of “Roast Okra with tomatoes”, also called Bamieh. Bamieh is a common dish around the Middle East and Asia and you will find many different kinds of Bamieh recipes also including meat. Our version is vegan and it is absolutely delicious - it’s great how you can get a completely exotic taste by adding a few different ingredients together.

Today I decided to cook something a little different which reminds me of the times spent in Puglia: Spaghetti with Eggplant and Taralli. For those who don’t know Taralli: they are a very common snack in the southern Italian Peninsula. They are like a mix of breadsticks and crackers and are absolutely delicious. Taralli come in various different tastes, the original ones are just with olive oil but fennel and peperoncino are also eaten a lot.

Fiori di Zucca or Zucchini Blossoms in English are an Italian specialty that most people are not aware of, so much so, that over 90% of all Zucchini Blossoms worldwide are thrown away!! This is absolutely crazy not only because they are delicious but also because they are super healthy and very easy to cook.

Bruschette are one of our favourite summer foods, they are so easy to make, so varied and I still have to find someone who doesn’t enjoy eating them. The original bruschetta is, of course, the classic tomato bruschetta with just basil, tomatoes, oregano, garlic and olive oil but bruschette come in all shapes and forms.

Who doesn’t love Hummus? The Middle Eastern dip has become super famous all over the world not only because it is super delicious but also because it’s healthy, cheap and vegan friendly but few people decide to do it at home.

The quarantine mood (cooking every day and having to be on calls all the time) + the warmer weather really got us into the salad fever as they are so simple and delicious to make. Here are our favourite three spring salads.

This Lentil Salad is our favourite Mexican dish. The ingredients are so simple yet when you mix them all together they create an incredible taste you will want to eat over and over again. The Mexican Lentil Salad inspired by Enrique Olvera is not only vegan but it is also perfect for those of us who are trying to eat healthy and maybe loose a bit of quarantine weight. The avocados and lentils are filling but don’t make you feel heavy which makes this dish perfect for both lunch and dinner.

Mexican Week starts with an Enrique Oliviera inspired Herb Guacamole made without tomatoes and instead using herbs and spices to give it an exceptional taste. In our opinion this herb guacamole is fluffier and lighter than many other versions which ask to add garlic, tomatoes and sometimes paprika.

Tombet is made with potatoes, red pepper, aubergine, zucchini and tomato sauce so it’s not only vegan but also quite cheap :) This dish requires all the vegetables to be cut into 1cm slices and fried - don’t worry it will not result heavy or oily in the end if you drain your veggies well enough.

This week Spanish Week starts and we decided to start with a refreshing and super easy to make gazpacho! We promise this will be the easiest recipe you will ever make and you will be thanking us forever. Made with tomatoes, green pepper, bread, cucumber, olive oil, garlic and red vinegar this is also a very cheap dish.

For those who have never had Flammkuchen, it is the french version of a pizza, simply thinner and easier to make (and you don’t need yeast or baking powder)! Originating from Alsace, a historical region in Northwestern France bordering Germany and Switzerland, Flammkuchen is generally eaten with Creme Freche, Bacon and Onions but you can really top it with anything you would like.

We love ratatouille because it’s easy and because the flavours blend so well together.

Oven roasted artichokes can be either an appetizer or go very well with cheese (especially goat cheese), spinach, lemon, tomatoes, meat or fish - my favorite way of eating them is with a bit of lemon sprinkled on top and maybe just some spinach on the side.

A different way of making your typical pasta al pesto! More veggies and more taste in a 20 min recipe

One of the easiest and most delicious curries! Make your own Masala paste and curry in less than 45 min!