Strawberry, Spinach, Avocado and Goats Cheese Salad

Strawberries in a salad!

Strawberries in a salad!

I’ve used raspberries in a salad so thought I’d try strawberries.  Throw in a creamy advocado, a few spinach leaves and voila!  I added goats cheese as I like the tang of this against the sweetness of the strawberries.  If you wanted to keep this dish Vegan, just omit the cheese.   Or feel free to use another cheese…something blue would be nice.   Well, I just loved this.   It was sweet, creamy but not too sickly with a slight tang of the onion and the dressing.  In fact, I had two bowls and am circularing the fridge with a gleam in my eye, pondering whether to eat the rest or save it for lunch tomorrow.

Yummy, tell me more Diva…

Sage, Onion and Ricotta Frittata

Delicious frittata!

Delicious frittata!

I love a frittata and have at least one a week for lunch or supper.  They are easy to make and you can vary the flavours.   Sage and onion are normally a flavour combination for poultry stuffing…something you might have for Christmas or Thanksgiving but hey, let’s throw it into a frittata!   The sage really lifts this dish and just goes so well with the onions.   I used ricotta as it is a mild cheese as I did not want anything to overpower the onion and sage flavour combination, but I think that a strong Cheddar cheese would be great too.    Yummy, tell me more Diva…

Cauliflower with Olives and Tomatoes

Glorious cauliflower!

Glorious cauliflower!

Yet another way to eat the versatile cauliflower!  This time the cauliflower is cut into four large slices and roasted. Then served with a tomato sauce and olive relish on the side. It can be a great supper dish or perhaps a starter?  Yummy, tell me more Diva…

Turkish Stuffed Aubergines (Eggplant)



This is loosely based upon a traditional Turkish recipe called Imam Bayildi, which translated means “the Imam fainted” (the Imam is an Islamic religious leader). It was called this because the Imam found the recipe so delicious he fainted.   I have yet to faint at a dish so delicious but a few times have made lots of happy noises and growled at anyone trying to take a taste!   This is a perfect starter or great as a main with a side salad.   A great dish to prepare ahead as it is served cold and great for the packed lunch box too! Yummy, tell me more Diva…

Walnut Baked Camembert Cheese


I had a baked camembert last December and loved the gooey, cheesy gorgeousness of it.  However, despite the hot, oozy cheese I felt that it lacked a little something.  So I had a play and added ground nuts with some low carb/gluten free bread crumbs to it..and…voila!  Now, this was a cooked cheese that we growled over like a pack of hungry dogs…it is truly delicious with crudities and toasted pieces of almond bread…well, I could eat it by itself in all honesty!  There are no photos of it cut as it was so gooey and I wanted to dive use your imagination or try it yourself to see it in all it’s hot action! Yummy! Tell me more Diva…

Cauliflower and Leek Topped Vegetable Pie


Supper time! Perfect for those cold evenings!

This is my take on the British dish, cottage pie, but has no potato and meat.  Cauliflower is used as the mashed topping.  You could make this vegan by leaving out the cheese in the topping.  Another spin on this is to use a minced meat (beef or chicken perhaps) in the sauce too if you wish.    I made the bottom spicy as I liked the combination of the spicy vegetables with the creamy, cheesy topping.  Omit this is you want.  Go crazy, have a play around with it and enjoy the mashed cauliflower!  Yummy! Tell me more Diva…

Rosewater Cup Cakes (Almond Flour)


Rosewater has a lovely intense fragrance and makes these cupcakes feel as if they should be served at a summer’s tea party.    The rosewater has a strong flavour, so don’t go too crazy.   Rosewater is a flavour associated with the Middle East but also Great Britain.   Don’t get the British started on their roses or their lawns.   You may be there a while….    Yummy, tell me more Diva…