Some notes on my recipes

I encourage anyone to tweak and play with recipes – it’s half the fun! These are some general characteristics of how I cook, so make adjustments as it suits you.

Cooking

  • I generally put less meat into my meals, preferring to bulk up recipes with vegetables. If you prefer a meatier taste, feel free to double up on the meat quantity while keeping other ingredients consistent
  • I often add lentils to mince meals as I find it a good way of adding fibre and healthy legumes to meals, as well and stretching mince to go further
  • When cooking, I add salt & pepper to my own taste, but I also encourage eaters to add their own if needed
  • I put garlic and onions into just about everything
  • I don’t like to cook with MSG, but feel free to add to your own cooking
  • Although I am not banting myself, I enjoy the concept of replacing refined carbs with vegetables such as cauliflower and often try to apply this guideline to my recipes – generally you should be able to just replace it with pasta/rice/potato if you prefer that
  • I cook with coconut oil when making Eastern dishes or curries as I like the flavour it adds, but use olive oil and/butter the rest of time

Baking

  • One of my regular tweaks to baking is to cut back on sugar quantities, as I often feel that the amount of sugar in recipes in unnecessary. Feel free to adjust this if you have a sweeter tooth, though I would recommend experimented with cutting back – it is amazing how quickly you get used to less sugar
  • I prefer to use butter where ever possible

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