Wordless Wednesday


Have a blissful and wonderful Wednesday friends…
Much love, D x

(Picture taken by H.Makani)

An interesting article discussing the health benefits of the echinacea flower!

A Breakfast Treat!


My husband found a whole bunch of used coriander in the fridge and most importantly the stalks were still very vibrant and aromatically fresh.
The first thing he suggested was a typical Indian green chutney. So I woke up this morning and started to work on it!


Normally we would add peanuts but I only had walnuts in my pantry from my baking endeavours so they went in first. To bulk up the vitamin and mineral content I threw in some crisp baby spinach leaves. All the Indian flavours followed and within minutes I had a tangy, hot chutney resting in the fridge just chilling away until the dhoklas were ready for it! Have a restful Sunday! Much love D x



40g walnuts
100g fresh coriander with stalks
Handful of fresh baby spinach
½ tsp of grated ginger
3 cloves garlic crushed
2 hot green chillies
½ the juice of fresh lemon
1½ tbsp sunflower oil
1 tsp salt or more to taste
A little water


• Blitz the walnuts into a grainy paste.

• Add all the other ingredients and whizz into a chutney paste. You may need to thin the chutney out with a little water, but please do check seasoning after using the water

Serve up with some fluffy Khaman Dhokla



Olive dampner bread


I’ve always wanted to bake olive bread and I found the perfect recipe by Lorraine Pascale.  It’s a dampner bread which originates in Australia. 

What I loved about this style of bread is it was so simple to do and I did not have to wait to prove it, therefore having instant bread at my fingertips.  I especially like the way she marks the dough before going into the oven so that it looks amazing and very easy to separate into chunky slices. 

We thoroughly enjoyed this with some olive oil and balsamic vinegar dressing.  Also add a little cheese to the mix with a glass of wine and you have yourself a stunning sumptuous starter!

See recipe at http://www.bbc.co.uk/food/recipes/aussie_olive_damper_47860