With 4 ingredients and claims of “NoFatNoCarbAllGoodAllTheTime!”, cloud bread sounds (and probably is) too good to truly replace your favourite sourdough. In the interests of unbiased scientific research, however, we present it here for you today. Do you dare to consume the cumulonimbus?
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These ‘chocolate cupcakes’ are delicious sweet treats. Or are they? Read on to find out if you were fooled by our little trick…
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This gorgeous rainbow salad looks like it could be a painter’s palette – good thing it tastes as good as it looks!
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We are not exaggerating. This salad in a jar is so bloody clever!
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1 comment
Benji says: Bang up idea! I use this same concept for my mornings – I put the yogurt, honey and berry jam on the bottom followed by muesli and granola (works like the divider) then pack all my fruits on top leaving my softer more fragile fruit till last,,, then when ready I ‘up end’ the jar into my bowl and hey pesto mixed like a dream with no soggy muesli or ruined fruits
Greer says: I am loving this concept Benji! Will be trying this next week…
Vicki Byrnes says: Greer, have been a HF customer for a few months now, and just today had time to look around. “Look what I found!” …Your posts! Well done.
I will take time out occasionally to catch up on what’s new and yummy.
I have a question;
I recently cooked the Oven Roasted John Dory w Mediterranean Veg in a gas oven. It too ages to cook the fish on 200 degrees and had to keep going back every 6-8 minutes to check and re-check it. so in the end it too approx 30 min to cook the John Dory!
After plating up and eating, I was a little disappointed that it was missing flavour of sorts. I put plenty of P&S, extra lemon as well as the oregano, but I think it needed some other spice or herb added to it.
I can cook a little but when it comes to adding flavours to meat, poultry and fish I am dead set out of my comfort!
Do I up the heat in the oven, and what suggestions could you give me to add more flavour to the above dish, for my poor abandoned taste-buds?
Thanks VickiB
Greer says: Hi Vicki,
Thanks so much for your feedback on this recipe. For roasting, a great tip is to resist the temptation to open the oven every 10 minutes (we know, it’s so hard!). Opening the oven releases a lot of heat very quickly, which takes time to build back up. Wherever you can, use the oven door to look through and check the progress of your dinner.
We recommend an amount of seasoning (be it salt and pepper, or citrus, chilli, etc.), but everyone’s tastes are different. Don’t be afraid to add more to suit your tastes!
Your comment has given us a great idea for a blog post. Stay tuned for our founder Tom’s latest article on how to add flavour to any meal!
The next time someone this summer says ‘bring a plate’ – remember this watermelon and fetta salad! It’s fresh, crowd pleasing and even a little bit foodie fancy.
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If you have a savoury tooth, but are concerned about all that salt and fat in potato chips or similar, you’re going to love these miso-roasted treats!
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Looking for a fresh, fragrant and punchy addition to your morning eggs? Your favourite sandwich? Or with grilled or barbecued meat at dinner?
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So adorable. Definitely interesting and different dishes. Perfect for the event as it will be simple and easy to prepare. Thanks for sharing