Tag Archives: vegetarian

Byron New Burger, The Easy Cheesy

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bryon easy cheesy burger

Cheesus, what’s this?! A cheeseburger without the beef? Sometimes change can be great! This March, indulge in the tastiest, tangiest, taste bud tantalising burger you’ve ever tried 

The Easy Cheesy is a homage to cheese lovers, vegetarians and everyone in between. Byron burger launches their first vegetarian burger, The Easy Cheesy is a homage to cheese lovers, vegetarians and everyone in between.

This delicious deep fried halloumi burger, will set your taste buds alight, with the crunch of a deep fried Halloumi patty, the tang of pickled red onions and a crispy fried onion ring, with the spice of jalapenos and the delicious combination of smoky BBQ sauce and Byron sauce, all encased in a glazed brioche bun!

Indulge in the tastiest, tangiest, taste bud tantalising burger you’ve ever tried

Launching today, the 8th March, the Easy Cheesy will be available in all Byron restaurants and on Deliveroo, joining the already esteemed beef, chicken and vegan burger options.

For those looking for a complete cheese blowout, why not add a gooey mac & cheese on the side, perhaps some cheesy chips, or additional halloumi fries! Or simply a shake, some slaw, deep fried onion rings, or some good old regular fries!

Easy Cheesy Burger £11.99
Sides start from £3.50
Shakes start from £5.50

www.byron.co.uk 

Melanzane Parmigiana Recipe | Cooking

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Parmigiana di Melanzane, aubergine, bake, recipe, melanzane, Everyone has their signature dish. My melanzane parmigiana is mine. Now my signature dish has changed over the years. It used to be spaghetti bolognese and lasagne. Both are simple and easy to make, but no one makes them better than I do.

My family and I rarely eat beef anymore so we have moved on to this tasty vegetarian dish. It is easy to make and so healthy. Well, until I load it with cheese. Ha.

You need:

An aubergine.

Two cans of tinned tomatoes.

An onion.

Two packets of Mozzarella. You can always add another type of cheese. I tend to use cheddar or red leicester to top it.

Two bulbs of garlic.

Olive Oil, pepper and salt to season.

You can also add basil and some bread crumbs on top. The Italians do not add breadcrumbs so neither do I. 

Cut the aubergine into even slices. Preheat the oven to 200 for a fan oven. Lay the aubergine on a baking tray. Add some olive oil, salt and pepper to season. I am generous with the olive oil. Pop it in the oven for twenty minutes.

While the aubergine is cooking chop the onion and the garlic. Add it to a pan with a little butter. Cook until the onions are golden. Then add two tins of chopped tomatoes to the pan. Leave it to cook, stirring occasionally.  Chop up the mozzarella and grate any cheese you are adding.

Take the aubergine out and lay out in a roasting dish. Add some of the sauce and then aubergine, more sauce and then the mozzarella. I do aubergine, mozzarella, auberinge and then mozzarella on top, along with the grated cheese. Pop it in the oven for forty-five minutes.

It is ready when the top is crispy and the sauce has been reduced. It tastes amazing with basil. you can add the basil to the sauce or on top. The best thing about this recipe is that there is usually leftovers. You can also change things to suit yourself. Add two aubergines if you are a bigger family and more onions if you like.

I hope you enjoy this recipe. Let me know if you make it and please share any signature recipes of your own.

 

Andalou Naturals Cosmetics

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andalounaturalcosmetics, andalou,natural,cosmeticsAndalou Naturals is the number 1 selling natural skin care brand in the US and Canada. I have never used any of their products before but I was very impressed by the literature: Key plant powered antioxidants and the best in Non-GMO, Cruelty-Free, Gluten-Free, Eco-Friendly, Certified Organic, Fair Trade, Vegetarian, Vegan, and Clinically Proven Ingredients. Sign me up. I love organic, fair-trade and natural products. The brand uses Fruit Stem Cell Science and has clinically proven results. I have used their products now and I really believe they work. There is nothing to not love about this brand. Consider me sold.

I particularly love the Moroccan Beauty Oil, A Path to Light Lime Blossom Hand Cream, 1000 Roses Body Lotion, BioActive 8 Berry Fruit Enzyme Mask and their fab Get Started Brightening Kit which has 5 skin care essentials for normal & combination skin. The Get Started Brightening Kit is a great introduction to the brand.

They say: At Andalou Naturals we believe that beauty is a choice; it’s about how you think, feel and behave. Not only is this true for individuals, it’s also true for companies. As an organization we want to create products that are in accordance with who we are and so we set out to not only commit to but to CHAMPION our beliefs and ultimately, lead the way for others to follow suit.

In order to achieve Non-GMO Project Verified status, our Andalou Naturals team, in cooperation with manufacturers and suppliers, had to rigorously confirm that over 200 source ingredients, as well as the manufacturing process for each ingredient, did not include GMOs of any kind. In 2011, Andalou Naturals became the first personal care brand to achieve 100% Non-GMO Project Verification on every single product and today we are the #1 selling facial skin care brand in the natural channel (SPINS Oct, 2016).

We believe that GMOs, and the dependency on pesticides that they create, are in conflict with the wellbeing of the planet and the wellbeing of every single person. To fully protect our soil and our children, it’s not enough for companies to say they use Non-GMO ingredients, to truly stand up to the multinational corporations that are destroying our land and experimenting with our health, we need to verify it, label it and shop accordingly.

While the Non-GMO Project Verified process is a rigorous one—involving a huge commitment of time, capital and corporate transparency to segregate, trace, assess risk and continually test major GMO risk ingredients and their derivatives—it is a wholly worthy commitment and one that should be done.

We take a stand on issues that matter to us, regardless of cost; we always have, and we always will.

We CHAMPION: Cruelty Free, Eco-Friendly, Vegetarian and Vegan, Fair-Trade, Gluten-Free, Natural, Organic, and Non-GMO Project Verified ingredients.

http://andalou.com
Andalou Get Started Brightening Kit – 5 Pieces is available here.

Spiralizer Review: Is This The Coolest Kitchen Gadget?

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Spiralizer review

vegan bolognese courgette pastaI never thought I would be the type to write about a kitchen gadget but here it is: my love for my Westmark Spiromat 11332260 Spiralizer. My spiralizer was actually a birthday present from my brother. Even weirder for me, to ask for something domestic for my birthday. Anyone who knows me knows that I am not domestic. But if anything will turn anyone into a (one-time) domestic goddess it is the spiralizer. I made vegan bolognese with it. (Above picture)

So what does it do? Well it turns vegetables into noodles and pasta. Yes, that’s it. Why so good? Well it’s fun to use and instead of having carbs you can have courgette pasta. Which is absolutely delicious and very healthy.Frankly I am obsessed and I am not the only one. Blogger Deliciously Ella featured the spiralizer on her blog and it sold out on Amazon.

Although the Spiralizer looks hard to clean, you can just pop it in the dishwasher. It comes with a few different attachments for variety and it is very easy to use. Because it is fun to use you use it more, therefore you eat more healthy. I should stop now as it is ruining my street cred to gush so much about a kitchen appliance but I really do love it. Vegetable noodles and pasta are great and less stodgy than the real thing. I still love pasta but I do find it heavier and more filling. This gadget is also perfect for the gluten intolerant.

 

You can buy a spiralizer here.

 

 

One In Eight British Adults Are Now Vegetarian

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Leek And Lentil Hotpot Recipe Vegetarian FoodcookingSomething is afoot. A change in our eating habits which has become more than a trend. Sparked by people becoming more environmentally conscious and not wanting to contribute to the damage that cheap meat causes. More people are becoming vegan, pescetarian (eats fish but no meat), vegetarian and flexitarian (has a mostly plant based diet but occasionally eats meat. I would put myself at the end. I have tried vegetarianism before but it never worked out. The first time I got really ill and when I started eating meat again I always made sure it was organic, free-range meat and that the animal had had a good life). To be honest the thing that most put me off vegetarianism was, and is, aggressive vegetarians. There are few things worse in life than an aggressive vegetarian who is always getting on their high horse and telling everyone else what to eat and how to live their life. Debate is fine, not lecturing. My husband is now mostly pescetarian, we eat mostly vegetables at home. This has been a learning curve when cooking meals and has also been a trial whilst pregnant and constantly craving meat. My husband and I are not alone however.

According to Mintel, around 12 per cent of people now follow vegetarian or vegan diets – rising to 20 per cent of those aged between 16 and 24. Millions more are flexitarian. A staggering one in eight British adults are now vegetarian. The truth is, we are all eating less meat. The meat-free market is now worth £625million a year and growing all the time.

That is quite something. We will be doing more vegetarian recipes on Frost and will also be doing a lot of cooking videos on our YouTube channel. So watch out for both and let us know what you think.

Leek And Lentil Hotpot Recipe | Vegetarian Food

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My husband has stopped eating meat, which means I have had to develop something of an imagination when it comes to cooking. I came up with this dish after being inspired by a lentil and tomato dish I had at an Italian restaurant in Putney called The Italian Boys. This is completely different, but I was greatly inspired by the combination of tomato sauce and lentils. So here is my take on it.

I have called it a hotpot after my husband suggested it. It tastes amazing, if I do say so myself.

Leek And Lentil Hotpot Recipe Vegetarian Foodcooking

Cooking time: 30-40 minutes

Leek And Lentil Hotpot Recipe

You will need:

3-4 Leeks.

A tin of chopped tomatoes.

Lentils (150-200g)

3 carrots

A tablespoon of olive oil

A dollop of butter

La Rosmarina sauce. (We get ours from Fattoria La Villa but you can buy it from somewhere else or make your own. The ingredients are tomatoes, extra virgin oil, fresh rosemary, garlic, salt and hot chilli pepper. Only use a tiny amount of the hot chilli pepper, you want a slight kick, this is not a spicy dish).

 

Leek And Lentil Hotpot
Leek And Lentil Hotpot Recipe | Vegetarian FoodLeek And Lentil Hotpot Recipe | Vegan

Method

Thoroughly clean the lentils and then add them to a pan. Pour cold water over them and then bring to the boil. Cook for 20-30 minutes. Next clean and chop the leeks and the carrots. Then take a frying pan and add a dollop of butter or spread. Add the leeks and the carrots and sauté them for 10 minutes. Add a tablespoon of olive oil. When the leeks and carrots are cooked add the lentils and then the rosemary sauce. Finally, add the tin of tomatoes. Stir it all together and make sure it is all hot. Job done: Leek & Lentil Hotpot. It is quick and easy.

If you can’t get your hands on some La Rosmarina sauce, although I recommend that you do, add some fresh rosemary, a clove of garlic, a touch of salt and a very slight amount of hot chilli pepper to the dish. The hot chilli pepper can be taken out altogether if you do not want any spice, or add a little more if you are so inclined.

Leek And Lentil Hotpot Recipe Vegetarian Leek And Lentil Hotpot Recipe Vegetarian Food

This is an amazing dish that really locks in the flavour and is very healthy. If you cook it for yourself, let me know what you think.

Leek And Lentil Hotpot Recipe Vegetarian Foodcooking

 

Cauliflower and Leek Soup Recipe

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This Cauliflower and Leek Soup Recipe is a great vegetarian soup. Lower in calories than the classic potato and leek soup. It is a good alternative and tastes delicious.

cauliflowerandleeksouprecipe

You will need:

3 leeks

40g of butter

1  cauliflower

2 tablespoons olive oil

3 cloves garlic, finely chopped

2L stock of your choice. I use vegetable sometimes but not always.

salt and  pepper to taste

cauliflowerandleeksouprecipesaute

How to make it:

Heat the olive oil and butter in a large pan. Use a medium heat. Saute the leeks, the cauliflower and the garlic for roughly 10 minutes. Stir in the stock and then bring to the boil. Reduce the heat, cover and allow the mixture to simmer for 45 minutes.

cauliflowerandleeksoup

After 45 minutes remove the soup from the heat. You can then blend with a mixer if you want it to be smooth. I don’t, I like my soup chunky. Add a good dollop of butter or double cream if you want. It is optional but I add more butter. It really adds to the taste. Add salt and pepper to taste too. Done! Simple and delicious.

 

 

Magazine Round-Up Part 2: Rihanna Takes Vogue Cover

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British Vogue has Rihanna on the cover. She is interviewed inside and says ‘Whatever my mojo tells me, that’s what I’m going to do’.

Tilda Swindon is interviewed.

Scion of the fashion dynasty Maxmara, Maria Giulia Prezioso Maramotti is interviewed by Vogue and she tells them that ‘my mother impressed on me that to be elegant you have to avoid overdressing’.

Articles on Coco Chanel, Jean-Paul Goude, Bryce Dallas Howard on her, and her characters, style, director Martina Amati, Sylvia Plath’s daughter Frieda Hughes, Dolores and Carmen Chaplin, Miss V covers Mark Ronsons wedding, David and Serena Linley, Hannah Rothschild on Leonardo da Vinci, the new breed of entrepreneurs, Vogue dons white coats and learned how to give good facials, Norma Kamali – and doesn’t she look amazing! Katie Holmes gives her Style File.

Most magazines this month had at least one article on perfume.

There is a rise in vegetarians, but Vogue has a good article on people rediscovering meat.

Marie Claire has Reese Witherspoon on the cover. ‘I didn’t realise how anxious I was about being a single parent’ she tells Marie Claire.

There is a new column from writer Lindsay Kelk; a Northern lass turned New York singleton who will be charting her journey to find Mr Right.

Marie Claire reports on a beauty pageant for men to become the cover stars of romance novels, yes, really.

There is a really good article on the inspirational Mary Portas. Make your wardrobe fashion editor fabulous. Jamie Oliver, Are you the new Type A? , DNA Dating, Is it time for a career shuffle?, Martin Daubney gives it all up to become a full-time father, Dolly Parton, Gossip Girl Stylist Eric Daman, Tali Lennox, Nicole Roberts.

My life in books by Caroline Aherne.

Lionel Shriver, Rachel Evan Woods, perfume, save your skin facials, Christina Aguilera, curb your cravings. 12 reasons you’re tired all the time, Pixie Lott’s food heaven.

Marie Claire have a special sex section, ahem. No comment from me.

Vanity Fair has Johnny Depp on the cover. ‘Basically if they’re going to pay me the stupid money, I’m going to take it’ he says.

Florence Welch, Mario Batali, Amber Heard, Bobbi Brown, Tinie Tempah, Moby Dick, The Tea Party, Tailor’s Anderson and Sheppard, Marisa Berenson, Haruki Murakami, Michael Lewis asks if California will sink the US, Elisabeth Warren, gossip columnist Liz Smith, Milton Gendal, Meryl Streep as Margaret Thatcher, Courtney Love unravels, Woody Allen, Ethan Coen, Elaine May, Desmond Tutu.

There is a free supplement: Vanity Fair On Couture with Rebecca Hall on the cover. Catherine Middleton is on their best dressed, Giorgio Armani, Nicky Haslam, Giambattista versus Azzedine Alaia, Karl Lagerfield, Chanel, Ann Bonfoey Taylor, Elie Saab, Daphne Guinness, Amanda Harlech, Lucy Birley.