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Courgetti Pad Thai Recipe with Satay Sauce

 Courgetti Pad Thai Recipe with Satay Sauce

To the unconverted courgetti sounds like some silly fad a marketing team cooked up to sell yet another kitchen gadget to the willing masses. Probably via endless picture perfect posts on Pinterest to make you think that you too could make three courgettes look more appetising than a steaming bowl of spaghetti.

I always feel a bit of a fraud when I blog a courgetti recipe, like I’m involved in some kind of weird spiraliser pyramid scheme that I’m not actually getting paid for. I barely believe myself when I write that courgetti actually tastes better than spaghetti with my favourite tomato sauce recipe, and I’m the one eating it.

Since moving I’ve been trying to make eating courgetti a weekly routine. Alex isn’t convinced and I do feel strangely guilty when I place a bowl of vegetables in front of him instead of something more traditionally substantial, but for now he’s pretending to enjoy every mouthful (although he is probably plotting a plausible kidnapping attempt on the spiraliser behind my back). 

So here I am, back to feeling like a fraud again because on the one hand I truly adore eating ribbon after ribbon of colourful veg but the other 50% stomaching my handiwork is not quite as convinced. Under any other circumstance I’d never blog a recipe that half the room didn’t really like, but then the sample size for this one is so small and I’m convinced any courgetti converts out there are going to love it, so let’s just get on with it…

Courgetti Pad Thai Recipe with Satay Sauce

Ingredients (serves two)

  • Two large courgettes
  • Two carrots
  • Half a cucumber 
  • Sesame oil
  • Peanut butter
  • Coconut milk
  • Garlic
  • Coriander 
  • Soy sauce
  • Lime
  • Fresh red chilies (optional)
  • Beansprouts (optional)
  • Crushed peanuts (optional)
  • Chicken / beef / tofu (optional)


  1. Spiralise the courgettes, cucumber and carrot and put in a large mixing bowl
  2. Heat sesame oil on a low heat and then add one clove of crushed garlic
  3. Add half a tablespoon of light soy sauce followed by two tablespoons of peanut butter and stir
  4. Take sauce off the heat and pour in the coconut milk a tablespoon at a time until you get to a consistency you like
  5. Pour sauce on top of the vegetables and combine so all the vegetables are well coated
  6. Dish up and top with plenty of fresh coriander, red chillies, beansprouts, crushed peanuts and cooked meat or tofu (if using). Serve with a wedge of lime.

Five enticing bourbon cocktail recipes for every occasion

bourbon cocktail recipesFor years I flirted with gin and tequila but as I’ve grown up I’ve discovered bourbon and I can’t imagine going back. I’ll still be sipping G&T’s on a spring day and you better believe that Tequila and Vodka will always have a home on the bar cart, but the spirit I consistently want more than any other is bourbon.

I think bourbon has become a firm favourite because there is literally a bourbon cocktail recipe for every occasion. From a hot toddy to soothe a winter cold to a mint julep on a hot summer’s day, there are numerous bourbon cocktail recipes for every occasion. Every occasion. Not sure how many times I need to write that until I convince you, but I’m going to stop with that because if you’ve read this far you’re probably a die-hard bourbon fan who doesn’t need convincing. Hello, friend.

Bourbon cocktail recipes for every occasion

A refreshing bourbon spiked iced tea

bourbon cocktail recipesIt’s summer. It’s hot outside. All you want to do is cool down on the porch. It’s time to make and enjoy a pitcher of iced tea.

Read more: Bourbon iced tea recipe

When you’re craving mamma’s apple pie

bourbon cocktail recipesWhen you need a slice of mamma’s tasty apple pie, drink your sorrows away (responsibly) with a bourbon cocktail that tastes just like it. Best not served with custard, but who am I to judge. (This recipe tastes much better than it looks!)

Read more: Apple pie cocktail recipe

A grown-up ginger ale float

bourbon cocktail recipesLike a coke float, just with ginger ale instead. And bourbon.

Read more: Bourbon ginger ale float recipe

Doctor’s Orders when you’re under the weather

bourbon cocktail recipesA little recipe I created for when you’re feeling really under the weather.

Read more: Doctor’s Orders recipe

A Hot Toddy on a winter’s day

bourbon cocktail recipeThe ultimate bourbon cocktail recipe? 100% guaranteed to warm you up on the coldest of winter days.

Read more: hot toddy recipe

What’s your favourite bourbon cocktail recipe?

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Courgetti recipe with tomato sauce

Courgetti recipe with tomato sauce

The worst thing about Passover is that you can’t eat pasta. And I love pasta. It’s quick and easy to make (you know I’m obsessed with one dish 30 minute meals) and it always tastes good. It’s one of those ingredients you can’t mess up, no matter how hard you try!

The other good thing about pasta is how versatile it is. In winter it’s great with a heavy bolognaise, and in summer I like to make a smaller portion with lemon, rocket and roasted tomatoes.

The fact I can’t rely on this staple at Passover kills me. Two days in I’m sick of meat, I’m sick of potatoes and I’m sick of matzah. So what’s a hangry girl to do? Make courgetti of course!

I’ve put together a little courgetti FAQ for any courgetti newbies…

Courgetti FAQ

What is courgetti?

Courgetti is courgette spiralised to look like strands of spaghetti.

Is courgetti kosher for Passover?

Courgetti is kosher for Passover. The only ingredient is courgette.

Do I need a spiraliser to make courgetti?

No, you don’t need a spiraliser to make courgetti. I bought a small one for eight dollars when I was in California and it has made making courgetti easier, but you can do it yourself with a standard peeler.

If you have any other courgetti questions leave a comment and I’ll get back to you with an answer!

Now for my favourite courgetti recipe – courgetti with tomato sauce.

Courgetti recipe with tomato sauce

Serves two. Double or triple the recipe as needed.

Three courgettes
One tin of tomatoes
One onion
Garlic clove
Anchovies (optional)
Grated cheese (optional)

Spiralise three courgettes. Set aside.

In a frying pan gently fry one chopped onion until soft. Add garlic and chopped anchovies if using. After a minute add the tin of chopped tomatoes to the pan and leave on the heat until the tomatoes reduce. Add any fresh or dried herbs you’d like to include (I love fresh basil).

In another pan heat a splash of oil over a high heat. Add the courgettes and gently stir for two minutes. You want to warm the courgettes, not make them soggy.

Put the courgetti in a bowl and pour the tomato sauce on top. Serve with grated cheese on top, if you’d like.

Other courgetti recipes

Courgetti is extremely versatile and you could make lots of different toppings. You could make a tomato and tuna sauce, use courgetti instead of spaghetti to make this avocado spaghetti recipe or top with your favourite bolognaise recipe instead.


P.S. You might like this kosher for Passover sweet potato burger recipe too. And you should break your pastry fast with this London cheesecake recipe!

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The best tomato and spinach soup recipe

tomato and spinach soup recipe

A few years ago I met some friends in Oxford. It was a typically British wet and windy day and I got soaked on my way to the station. By the time I got to Oxford a couple of hours later I was still wet, shivery and well on my way to having a cold.

We met at Oxford station and, surprise surprise, it was still raining. At this point we decided to forego a leisurely search for a nice restaurant and settled on a Jamie’s Italian a couple of streets away.

I don’t remember much about the meal, aside from the excellent company, and the tomato soup. The tomato soup was great. Chunks of juicy tomato and plenty of pepper. Naturally I’ve spent the last couple of years trying to replicate it at home.

Before you get your hopes up, this tomato and spinach soup recipe isn’t a replica of the Jamie Oliver starter that still features in my dreams. Instead it’s my healthy, nutritious and tasty mistake – a sidetrack supper on my way to ultimate tomato soup success.

Tomato and spinach soup recipe


  • 1 tin cherry or chopped tomatoes
  • Passata
  • 1 onion
  • 1 clove of garlic
  • 100g spinach
  • 1 tin cannellini beans
  • 1.2 litres vegetable stock
  • Chili flakes
  • Tablespoon of oil
  • Splash of red wine
  • Bay leaf

Heat one tablespoon of oil in a large pan on a low light. Add the onions and gently sweat. After 15 minutes add finely chopped garlic and a sprinkling of chili flakes.

After 10 minutes add the tinned tomatoes, passata and splash of red wine, stirring to combine. Bring to the boil and allow to reduce.

Once reduced add the cannellini beans, vegetable stock and bay leaf. Bring to the boil and then allow to simmer for two hours.

Remove the bay leaf and season with salt and pepper. Add the spinach, stir and serve.

Apple pie cocktail recipe

apple pie cocktail recipe

After 16 great days exploring California, London greeted me after the long flight with its traditional cold and wet welcome. Although I miss the Californian sunshine, I arrived back in London just in time for Christmas preparations to start – and I LOVE Christmas. I haven’t eaten my first mince pie of the year yet, but last night I finally perfected the hot apple pie cocktail recipe that will see me through winter.

I’ve been experimenting with an apple pie cocktail recipe for about a year now. With hints of cinnamon and a warming kick of bourbon I think I’ve created something that tastes as good as it sounds. Bonus: it takes considerably less time and effort to make than a traditional apple pie.

Obviously I’ve used apple juice as a base, with a squeeze of lemon juice to cut through the sweetness. Cinnamon and cloves bring the Christmas spirit and bourbon adds the warmth you expect from a hot toddy. Angostura bitters add depth and the honey liquor will sort out that lingering sore throat.

Just as we all like our apple pie differently (plenty of pastry, hold the sultanas), this cocktail recipe is easy to adapt. You could swap the bourbon for a dark rum, omit the bitters or add a split vanilla pod – whatever takes your fancy. Don’t rush out and buy ingredients just for this drink (I’m looking at you cloves) but do spend a little more than usual on an apple juice that isn’t too sweet.

Apple pie cocktail recipe

  • Apple juice
  • Bourbon
  • Cinnamon stick
  • Three cloves
  • Lemon
  • Angostura bitters
  • Honey liquor

Heat the apple juice, cloves and cinnamon stick on a low light. Add a squeeze of lemon juice and leave to gently simmer for five minutes. At the last minute, add the bourbon, honey liquor and a dash of bitters and stir. Strain into a glass and enjoy.

You might also enjoy:

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The best chicken avocado salad recipe

best chicken avocado salad recipe

I’ve given it a lot of thought, and I think avocado might just be my favourite food in the entire world. Avocado slices on toast with chilli flakes. Homemade guacamole. Avocado spaghetti. And chicken avocado salad. Especially this shredded chicken version, which is the best chicken avocado salad recipe I’ve ever guessed my way into creating.

It’s not the prettiest looking chicken avocado salad in the world, but then anything that has shredded chicken in it rarely is. What I like best though about this chicken avocado salad recipe is that it is a substantial salad. A salad that is actually a meal, not just a few leaves on your plate. It’s filling, nutritious and really tasty too.

Crispy lettuce, shredded chicken and ripe avocados keeping each other company in the salad bowl. Mingling with lime juice and fresh coriander. And complimented perfectly by a non-alcoholic mojito (recipe coming soon…).

The best chicken avocado salad recipe

Ingredients (serves two):

  • Leftover chicken or two chicken fillets
  • Two ripe avocados
  • Lettuce
  • Cucumber
  • Juice of half a lime
  • One clove of garlic
  • Olive oil


Peel the first avocado and place it in a blender with half the lime juice, a clove of garlic, chopped coriander, chopped mint and a glug of olive oil. Season with salt and pepper and blend until smooth. Set aside.

If you’re using leftover chicken shred it into small pieces with two folks. Alternatively poach your two uncooked chicken fillets by placing them in a pan of cold water (ensuring the water covers the chicken by an inch) and bringing to a boil. After boiling for 10 minutes simmer for another 20 minutes, or until the chicken is cooked through and not pink inside. Leave to cool for thirty minutes before shredding.

Put the shredded chicken in a bowl and mix with the avocado mixture until combined. Chop the lettuce, cucumber and second avocado and place in serving bowl. Top with the chicken mixture and serve.

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Bourbon ginger ale float recipe

Bourbon ginger ale float recipe

It’s Friday, hurrah! I finally went back to work yesterday after four months off working from home. It was great to see everyone back in the office and reclaim my desk – and finally slather my hands in my favourite hand cream! However my ankle has swollen to twice its usual size which made the walk home quite painful – and naturally my mind wandered to distract myself…

It’s taking me twice as long as usual to walk anywhere and all I could think about on my walk home from the station was making myself an icy cold coke float and listening to the Juno soundtrack (The Kinks, Mott the Hoople and Velvet Underground – yes please). But I took one look inside my fridge and realised that we had no coke. Which I should have realised because we never have coke. And then I saw a bottle of ginger ale I bought last week. And then (is the suspense killing you yet?) I thought ‘wouldn’t bourbon go well with ginger ale and vanilla ice cream?’

So I tried it. I created my own superbly simple, quick and easy bourbon ginger ale float recipe. It’s perfect for a hot summer night like tonight. Cold, refreshing and delightfully warming too, all at the same magical time.

Any other suggestions for coke float alternatives? The wackier the better.

 Bourbon ginger ale float recipe


  • Bourbon
  • Ginger ale
  • Vanilla ice cream
  • Sprig of mint (optional)


Scoop a generous amount of ice cream into your favourite glass. Pour over a measure or two of bourbon and slowly top with ginger ale, making sure it doesn’t fizz over. Top with a sprig of mint, your prettiest straw and enjoy. Preferably in the garden. As the sun goes down. With the Juno soundtrack playing in the background. It really is the perfect way to start the weekend!

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Bourbon iced tea recipe

Bourbon iced tea recipe

I remember drinking iced tea for the first time on holiday when I was seven. It was cloyingly sweet and I loved it. Since then iced tea has always been a treat – anything with that amount of sugar needs to be enjoyed in moderation.

As I’ve grown up I’ve shied away from sugary iced tea. All you can really taste is the sugar and I’d like to taste some tea please, thank you very much. Every summer I play around with my iced tea recipe and this year is no different.

For tonight’s Friday night cocktail I decided to keep it simple. I removed an cold jug of iced tea from the fridge, picked a sprig of fresh mint and grabbed a bottle of bourbon and some honey from the cupboard (I should really keep my bourbon and honey in the same cupboard. It would make making Bourbon iced tea in the summer and a hot toddy in the winter that little bit quicker…). And there you have it. A delightfully simple bourbon iced tea recipe.

Bourbon iced tea recipe

  • 3 tea bags
  • Half a lemon
  • Fresh mint
  • Bourbon
  • Honey

Boil water and allow to settle. Place tea bags in jug and add the boiled water. After five minutes remove tea bags, add a handful of fresh mint and a generous squeeze of honey. Add the juice of half a lemon and chop the remaining lemon peel into four chunks and add to jug. Allow to cool completely.

Put a handful of ice cubes in each glass and add a single measure of bourbon. Top with iced tea and serve with a slice of lemon and a sprig of fresh mint.

Rosé Sangria recipe

Rosé Sangria recipe

Let us pretend that the sun is shining and that it’s one of those magical warm summer evenings that we will all spend indulgently with friends and the view from Parliament Hill.

Got it? Because tonight’s Friday night cocktail is called Dance of the Sugar Plum fairy, aka my Rosé Sangria recipe. It’s refreshing, tastes like summer and is packed full of fruit so it’s kinda dinner and drinks in one, if you’re that way inclined.

Fruit (strawberries, blueberries, peaches, plums, blackberries, white grapes, red grapes… whatever you have to hand) is steeped in liqueur for a little while before you pour over chilled rosé wine and top with tonic water. The result is a sweet attempt at summer in a glass.

Make it for yourself by the glass or better yet, make a pitcher of the stuff for everyone to enjoy. If you’re going down the pitcher route though don’t add the tonic water to your jug – just top up the glasses with the tonic water on a glass by glass basis.

As usual there are no rules when it comes to the Friday night cocktail so please adapt the recipe as you see fit – just remember to let me know what clever changes you make!

Rosé Sangria recipe

  • Strawberries and blueberries, or fruit of your choice
  • Rosé wine
  • Tonic water
  • Sugar plum liqueur, or liqueur of your choice (Cointreau would work nicely)

Place the fruit in your glass and drizzle with liqueur. Let the fruit steep for a while before adding half a glass of rosé wine and topping with tonic water. Enjoy!

PS Sorry for the rubbish photo. I did my best pointing and shooting and filtering but you’re going to have to make your very own sugar plum fairy cocktail to appreciate its true beauty.

PPS Admittedly Rosé Sangria looks suspiciously similar to last week’s blueberry and gin concoction, but I promise you they are rather different!

Blueberry and gin cocktail recipe

blueberry and gin cocktail recipe

Let’s get this straight – no gin based cocktail can ever compete with a gin and tonic.

Nine times out of ten spirits are better on their own. Sugary syrups, fizzy drinks and bits of fruit have no place muddled with good alcohol. But let’s be honest – how often do you have a cupboard or bar cart stocked exclusively with good alcohol? Supermarkets tempt us with their bargain liquor offers and my cocktail cabinet is rarely home to anything fancier than a bottle of Jim Beam. (Not that there’s anything wrong with Jim Beam. In fact it’s become a mild obsession and when it comes to alcohol, I’ve barely drunk anything other than bourbon since last year.)

These bottles earn their place because Friday night cocktails aren’t there to get you drunk. They’re enjoyed before dinner and can be themed to the occasion, whether you’re celebrating a birthday or just the start of summer. Best of all, you rarely need to make a separate stop for ingredients as you can create some pretty fancy delights just from the contents of your fridge.

This week’s Friday night delight is a blueberry and gin cocktail. The blueberries in the fridge were acidic so I added a dash of grenadine to sweeten them up. This blueberry and gin cocktail recipe is a little on the sweet side, so feel free to avoid the grenadine or swap lemonade for soda water.

Blueberry and gin cocktail recipe


  • 8 blueberries
  • 25ml gin
  • Lemonade
  • Grenadine
  • Lemon

Add six blueberries to your glass and muddle with a little lemonade. Add the gin, a squeeze of lemon, a dash of grenadine (if using) and top with lemonade.

Garnish with the two remaining blueberries and a slice of lemon.

Not ready for a summer cocktail quite yet? Try this hot toddy recipe instead.

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