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Lamb meatballs with Tarantella tomato sauce and minty dressing



Here’s an easy recipe of a wonderful lamb meatball dish with a tomato sauce and minty dressing. Nom nom.

In the recipe I have used Tarantella Tomatoes which is organic and sourced from the heart of Italy! You can buy Tarantella tomatoes here.

This recipe is for 2-3 people


  • 500g lamb mince
  • 6tbsp fresh breadcrumbs
  • 1 egg, beaten
  • 1 lemon, zest finely grated, plus a squeeze of lemon juice
  • Garlic cloves, chopped (I used 4 in total because I’m crazy)
  • Handful of chopped fresh flat leaf parsley
  • salt, pepper and other yummy seasoning you like
  • 3 tbsp vegetable oil
  • 1 red onion, finely sliced
  • 2 x 400g tin Tarantella Organic Peeled Plum Tomatoes
  • Extra virgin olive oil
  • 200ml greek yogurt
  • Handful chopped fresh mint

Preheat the oven to 180°C/350°F/Gas mark 4. Put the lamb, breadcrumbs, egg, lemon zest, garlic, and half the parsley in a bowl and mix well.

Season the mix then shape into 20 balls. Heat the vegetable oil in a frying pan over a medium heat. Add the meatballs, in batches, and cook for two to three minutes, turning, until evenly browned all over. Transfer to a roasting tin and roast in the oven for another 10 minutes.

Meanwhile, add the sliced red onion to the same pan and cook for five minutes. Add the Tarantella tomatoes, olive oil, lemon juice, garlic, seasoning and remaining parsley. Cook until reduced, then add the meatballs and their juices back to the pan.

In a separate bowl, mix the yogurt with the remaining garlic and mint and season to taste.

Serve the meatballs with toasted pittas or keep it low carb with an easy salad.

Bon appétite! 🙂

by Noelle blog By Noelle Blog By Noelle @blogbynoelle blogbynoelle



Oven baked kale crisps


Healthy snacks, is there anything more boring? I think not. I’d happily sit with a spoon and a jar of nutella but my skin can’t tolerate all that fat and sugar (and obviously the rest of my body). There’s been a hype about kale crisps recently and I didn’t try it until my colleague brought some to work and forced me to try. It wasn’t all that bad you know!
Earlier last week I went on pinterest and searched for recipes and they’re all pretty much the same so here we go:DSC04756 copy DSC04757 copyDSC04760 copy
Prep: 3-4 minutes
Cook: 20-25 min
Servings: I ate the entire bag on my own


  • A bag of organic kale (I bought mine at Tesco)
  • Olive oil
  • Garlic powder
  • Sea salt
  • Other spices you might like

Remove the hard stems of the kale and place the leaves on a tray lined with baking sheet. Sprinkle olive oil evenly and do the same with the garlic powder, sea salt and other spices. Pop it in a heated oven (gas mark 6) for about 20 minutes or until the edges are slightly brown. Super easy!



3 ingredient Oat Pancake


This might be the easiest healthy pancake you’ll ever make.
Mix three eggs together with 3-4dl oats (any kind will do) until it looks like a thick porridge. Add a looot of cinnamon because cinnamon is awesome.
I decided to fry my pancake in coconut oil but use whatever you have at home.
Enjoy with a massive amount of nutella and banana like me, or some healthy boring berries.. 🙂
 Nom om om.





I don’t think any of my english friends have escaped the famous swedish kladdkaka (direct translation gooey cake). It’s basically a chocolate cake filled with some of the best ingredients in the world; butter, chocolate and sugar.. Yum!
I’ve known this recipe by heart for many many years but have altered it slightly for today.
DSC03636 DSC03641 DSC03643 DSC03646 DSC03649 DSC03652 DSC03655Prep: 10 min

Cook: 20 min

Servings: I mean, it depends.. I’d say about 8-10. Sometimes 2.


  • 2 large eggs
  • 1,5 dl white sugar
  • 1,5 dl coconut sugar
  • 1,5 dl plain flour
  • 100g butter
  • 4-5 tbs cocoa
  • cinnamon
  • a pinch of salt

Mix the eggs and sugar with a whisk (I like using the electric ones).
Melt butter.
Add flour, cinnamon, salt and cocoa and mix until smooth.
Add butter and mix again.
Prepare a round tin with butter and whatever crumbs you like and slowly pour the batter in.
Heat up the oven to about 200 degrees and pop the tin in.
Wait until your house smells like sugary chocolate and check on the cake every now and again – it usually takes about 20 minutes.

That is literally it?! How easy? Super easy if you ask me.

I tend to serve it with vanilla ice cream or custard. If you try this recipe please let me know the result! 🙂



Dairy free scones


During the last couple of weeks I have tried to cut down on dairy for no other reason than my skin seems to like me more without it. I am constantly on pinterest and google to find dairy-free recipes and save them all. One of the recipes I came across was dairy free scones! Now, who doesn’t love scones?! As usual, I didn’t really stick to the recipe but I used this as a guide.


Prep: 15 min

Cook: 15-20 min

Servings: Let’s just say I will double the recipe next time I make it..

  • 200g plain flour
  • 50g dairy free margarine – I used Vitalite, sunflower goodness
  • 25g caster sugar – I used organic coconut sugar, because why not?
  • 1 egg
  • Small amount of dairy free milk – I used hazelnut milk
  • 1 teaspoon baking powder
  • A pinch of salt

I added a bit of cinnamon too.. I just can’t help it.

Sieve flour, baking powder and salt into a mixing bowl. Blend in the margarine until it looks like fine breadcrumbs. Stir in your choice of sugar.

In another bowl beat the egg with a little bit of dairy free milk.

Make a well in the centre of the dry mix (see picture) and add in most of the egg mixture, keeping back some for glazing. Stir to form a stiff dough and add milk or more flour if necessary.

Knead the dough on a floured surface -don’t knead too much- and roll out to 1cm thick.

Be creative (see picture again) and cut into rounds to create equal amounts and shape it into whatever you prefer. I rolled them into balls and flattened them out a bit with a fork.

Place them on a greased baking tray or add parchment paper.

Bake for about 15-20 minutes until golden and yummy.

I personally prefer scones with cream cheese and jam, and as you can see I like a lot of it!

My boyfriend approved of the scones (he’s my biggest critic) however he would’ve preferred them with clotted cream. My colleagues at work absolutely loved them and I have promised to make them again soon soooo all in all, this recipe is a keeper!

Puss, N

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