The best thing about cold weather? It’s the best excuse to make a big pot of soup or stew! This recipe is an Italian take on our standby cabbage soup. More a stew than a soup, it uses Savoy cabbage (you could also use Napa cabbage), which is milder than regular cabbage, Italian sausage, white beans, fresh parsley, and Parmesan cheese.
Continue reading "Italian Sausage and Cabbage Stew" »
/ Recipes / Sweet Treats / Strawberry and Coconut Chocolate Truffles 
Strawberry and Coconut Chocolate Truffles Serves 20 Prep: 20m Cooking: 1h 30m Total: 1h 50m Difficulty: Medium Ingredients View the Method ¾ cup oats (75g)
3 tablespoons maple syrup
½ cup (about 10) strawberries (150g)
½ block of solid coconut cream (100g)
½ cup cashews (100g)
40g cacao butter (this is what stops them from melting when they come out the freezer)
¾ cup raspberries (120g)
½ cup desiccated coconut (50g) (plus 1 tablespoon for toppings)
1 teaspoon coconut oil
a generous pinch of salt
1 tablespoon coconut oil
4 tablespoons cacao powder
3 tablespoons maple syrup
½ cup cacao butter (50g)
Start by placing the cashews, oats, strawberries, coconut cream, coconut oil, desiccated coconut and salt into the food processor. Add 2 tablespoons of maple syrup and ½ cup of raspberries to the food processor (leave the remaining maple and raspberries for the icing).
Melt the cacao butter over a double boil and then add it to the food processor with the other ingredients. Give everything a good mix until a thick smooth mixture forms.
Line a baking tray with baking paper and with a heaped teaspoon of the mixture place a blob of mixture onto the tray to form little balls (don’t worry if they’re not perfectly shaped balls). Make about 20 balls, you should have some mixture remaining for the icing.
Place the tray in the freezer and freeze for thirty minutes.
Whilst it’s freezing make the chocolate by placing the cacao butter and coconut oil over a double boil. Once it’s completely melted, add in the cacao powder and maple syrup. Give it a good mix until it forms a running chocolaty mixture. Leave to one side to cool a little.
With the remaining strawberry mixture, add in the remaining raspberries and maple syrup and give it another good mix for about a minute in the food processor until it turns really smooth. Then scoop the mixture into a sandwich bag, sealing the top to remove all the air and make a tiny cut in one corner.
Once the strawberry truffles have frozen, take each one and mix it around in the bowl of melted chocolate using your fingers until it’s completely covered in chocolate. Place back on the baking tray, hold one end of the strawberry icing bag whilst drizzling it over the chocolate truffles and then sprinkle with desiccated coconut. Place back in the freezer for an hour to fully set.
These are the sweetest little truffles. They’re a really fun addition to anything fun you’re planning with your friends, partners or families over Valentines day – although they’re so delicious you should really keep eating and making them all year round! The middle of each truffle is made of a soft, creamy strawberry mix, which is then coated in melted chocolate and sprinkled with coconut for the best treat!
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One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious!
The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies; the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works, it’s just not quite as tasty.
The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish such as sole for this stew, or oily fish such as tuna.
If you want, you can add some shrimp, clams and/or scallops to the stew as well.
One of our favorite recipes for Lent, updated from the recipe archive
Follow me on PinterestFor a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.
1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.
2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.
Great served with crusty bread for dipping in the fish stew broth.
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Looking for fun and easy chocolate dessert experience? Make chocolate fondue!
My friend Garrett taught me how to make this years ago. It’s a great way to make dessert a more interactive experience. Everyone gets to choose their own “dip-able” fruit—whether it’s strawberries, bananas, or marshmallows, and it’s incredibly easy to make. Only needs three ingredients—chocolate, cream, and a pinch of salt.
You can add extra flavors to the chocolate too, like some peppermint extract for peppermint chocolate fondue, or cinnamon and chili for a Mexican spin, or Amaretto or Bailey’s Irish cream for a more grown up version.
Continue reading "Chocolate Fondue" »
/ Recipes / Salads / Pomegranate, Parsley and Buckwheat Salad 
Pomegranate, Parsley and Buckwheat Salad Serves 4 Cooking: 25m Total: 25m Difficulty: Easy Ingredients View the Method 150g of buckwheat
400ml of water
2 teaspoons of Ras el Hanout
2 carrots, peeled and julienned or grated
2 oranges, peel and pith removed and sliced into circles
1 large bunch flat leaf parsley, leaves picked
1 small bunch dill, fronds picked
1 handful fresh mint leaves, roughly chopped
1 pomegranate, seeds removed
drizzle of olive oil
salt and pepper
In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 – 8 minutes, until most of the water is absorbed. Drain the buckwheat through a sieve and rinse with cold water, drain again and then put into a bowl, mix in the Ras el Hanout, olive oil and seasoning.
While your buckwheat is cooking, peel your carrots and then using a julienne peeler, shred the carrots into thin strips and mix into your buckwheat. Next cut the skin and pith from your oranges, then cut them into thin circles and mix in to your buckwheat salad, letting the flavours all meld together.
Pick the leaves from your parsley and chuck onto a serving platter, then mix through with the buckwheat. Throw on your dill, mint and pomegranate seeds and give another mix, then serve.
I made this recipe for a lunch I hosted for the lovely natural cleaning company, Method. It’s such a delicious salad, filled with an amazing array of fresh flavours from sweet pomegranates, to juicy orange slices, crunchy carrot slithers and a great mix of herbs and spices. It’s easy to throw together and works so well as a light meal or a side salad. I made two more recipes for them, a clementine granita (like a sorbet) and an almond soup, which I love and want to share with you guys soon so keep an eye out for them over the next few weeks!
← Previous Article Share Next Article → Hi Ella. Can you tell me what is Ras el Hanout. I have never heard of it. If I cannot buy this in Canada what would you suggest? thanks.
Ras Al Hanout is a spice blend – ingredients differ depending on where you buy it, but typically it is made up of cardamom, clove, cinnamon, coriander, cumin, paprika, mace, nutmeg, peppercorn and turmeric. Maybe you could order it online or try making your own blend x
This looks delicious! I love pomegranate in salads.
Nourishing Amelia | Food, Health and Lifestyle Blogger
x
Chicken and mushrooms naturally love each other, especially with a creamy sauce. This recipe is quick and easy, and uses just a little bit of cream to pull everything together. Most of the flavor comes from the chicken and mushrooms themselves, with help from shallots and tarragon.
Continue reading "Chicken Thighs with Mushrooms and Shallots" »
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).
All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity to balance the richness of the avocado. Then comes chopped cilantro, chiles, onion, and tomato, if you want.
Continue reading "How to Make Perfect Guacamole" »
/ Recipes / Breakfast / Lemon Cardamom Pancakes with a Zesty Honey Drizzle 
Lemon Cardamom Pancakes with a Zesty Honey Drizzle Prep: 35m Cooking: 10m Total: 45m Difficulty: Easy Ingredients View the Method 2 tablespoons chia seeds, 4 tablespoons water
1/2 cup buckwheat flour (100g)
1 banana
1/2 cup brown rice milk (or any other plant-based milk) (150ml)
5 cardamom pods or 1 teaspoon of ground cardamom
zest of 1/2 a lemon
1 teaspoon honey
1 teaspoon coconut oil (for frying)
1 teaspoon coconut oil
3 teaspoons of honey or maple syrup
zest of 1/2 lemon
Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!
I’m so excited about this new pancake recipe I created for Pancake Day! They are the best healthy spin on the classic sugar and lemon pancakes. Each pancake is just bursting with flavour – the richness from the cardamom works so well with zestiness from the lemon and sweetness from the honey. The drizzle is made with more lemon zest, honey and coconut oil to create the most perfect contrast in flavours! They’re so delicious, you can enjoy them throughout the year too, not just on pancake day – they would make the best breakfast or sweet dessert!
← Previous Article Share Next Article → Could you make the batter the night before and leave it in the fridge over night before cooking?
I have never tried but I think that would be fine x
Looks delicious! Could you substitute brown rice flour for the buckwheat flour?
I think it might be better with oat flour than buckwheat, but buckwheat should still work x
These look so tasty! Would it be ok to substitute the buckwheat flour for brown rice flour instead you think? I just happen to have that at home and not buckwheat flour. Looking forward to making these!
These look SO fluffy and so delicious – amazing!
Nourishing Amelia | Food, Health and Lifestyle Blogger
These look wonderful Ella! SO packed with flavour!
Wow this recipe looks really interesting! i love your new recipes they seem much more sophisticated 
http://whatskatieupto.com
Can I use wholemeal wheat flour instead, as I don’t have any gluten-related disorders?
I have never tried, but I am sure it would be fine x
Will try though, thanks.
Love your blog and books.
Thank you for your amazing recipes!
Looks delicious ! I really love your new book, my weekly dinner plan is all sorted now thanks to you!:)
http://www.hairwonderfulday.com
I can’t see the method 
There is a tab next to the ingredients tab labelled Method x
Delicious recipe! We are going to make it tomorrow after the paella catering that we have in London. Perfect to disconnect after hard work! Looking forward to try it! Thanks for the recipe!
So glad you like the recipe. I use buckwheat flour
Could you use rice flour?
Oat flour might be better, I haven’t tried it myself but I think it would be ok x
Can anyone else not see the method?
These sound heavenly! Cardamom and lemon is such a great combination! Zesty yet comforting, and with the honey? Yum 😀
how many pancakes can you make with this?
The mix should make 5-6 small pancakes x
How many pancakes does this recipe make?
These look delicious x
Just made these and they were delicious! I ate the first pancake before cooking the rest of the batter (too impatient to wait!) and I thought the batter would benefit from just a touch of salt. The addition of a small pinch really brought out the flavours. It was so nice to have a pancake day breakfast that actually nourishes my body, rather than fills it with junk, and it still felt indulgent. Thank you Ella for another awesome recipe!
So sorry, we try and keep the app and the blog different so that there are lots of different recipes across all the platforms x
Oat flour might be better, I haven’t tried it myself but I think it would be ok x
I haven’t tried the recipe with coconut flour so I couldn’t say unfortunately. Feel free to give it a try! x
So sorry to hear you are having a problem loading the method. I will get it fixed ASAP on the website, but in the meantime here is the method: Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!
So sorry to hear you are having a problem loading the method. I will get it fixed ASAP on the website, but in the meantime here is the method: Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!
Thank you! Looking forward to trying them! <3
So sorry to hear you are having a problem loading the method. I will get it fixed ASAP on the website, but in the meantime here is the method: Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!
So sorry to hear you are having a problem loading the method. I will get it fixed ASAP on the website, but in the meantime here is the method: Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!
So sorry to hear you are having a problem loading the method. I will get it fixed ASAP on the website, but in the meantime here is the method: Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
Firmly press down on each cardamom pod with the flat side of a sturdy knife. Open the pod and pick out the seeds, discarding the outer shell. Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
Zest an entire lemon and set aside half for the drizzle.
Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.
Then simply combine all of the ingredients for the drizzle together and stir well.
Stack your pancakes and pour the zesty honey drizzle on top!
Hi Johanna, so sorry you had a problem with the recipe. I suggest using a little less brown rice milk in the recipe and cooking them for slightly longer. Hope they work better next time! x
Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.
Continue reading "Spaghetti Pasta Carbonara" »
Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.
Continue reading "Spaghetti Carbonara" »
One of my favorite ways to prepare brussels sprouts is shredded, and quickly stir-fried in a hot pan. Add a little garlic, some lemon juice, and you have a quick and easy side dish! Perfect to serve with pork, chicken, or turkey.
Continue reading "Shaved Brussels Sprouts with Lemon" »
Do you like potato bread? Potato bread is essentially wheat bread with a mashed potato worked into the dough. It has the most wonderful crust, and the light but firm structure, with generous craggly holes make for the most fantastic toast. (All those nooks and crannies? Perfect butter and jam receptacles.)
With all of the artisan breads available at the markets these days it’s a wonder anyone makes their own bread anymore. But I have yet to find freshly baked potato bread at the market, and making it at home is easy, especially if you have a mixer or bread machine.
Continue reading "Homemade Potato Bread" »
