My recipes

Spring salad

Ingredients (serves 2) (GF/Vegan option) 1 block of halloumi / tofu for vegan option 1-2 avocado Half a fennel bulb /one full one if small Handful of cherry tomatoes on the vine 2 sweet potatoes Olive oil 1 tbsp sweet chilli sauce 2 tsp honey 

Crispy Hungarian Carnival Donuts

Ingredients 260 g plain flour 165 ml natural yoghurt 50 g butter 3 egg yolks pinch of salt Sunflower oil for frying Jam for dipping Icing sugar to sprinkle with Method Mix the flour with the yoghurt (or sour cream or even Greek yoghurt), egg 

Zingy carrot and squash soup

Ingredients (serves 2):  3 large carrots  1 cup of butternut squash or other winter squash  1 red onion  2 cloves of garlic  1 cm root turmeric grated (use more for a more aromatic taste)  600ml boiled water   Stock cube (vegetable for vegetarian or vegan options)  

Harissa marinated tofu salad

Ingredients for 2 1 block of firm tofu (Tofoo) 1 tin of chickpeas 2 handfuls of sprouts 2 medium beetroots 2 handfuls of spinach / kale /rainbow lettuce/chard 6-8 small new potatoes / 2 sweet potatoes 1 tbsp harissa paste 1 tbsp maple syrup Olive 

Hungarian Linzer Biscuits

Ingredients  300 g plain flour 200 g unsalted butter 100 g icing sugar 1 egg yolk 1 tbsp caster sugar 1 tsp vanilla essence 1 tsp baking powder zest of half a lemon Jam Method Mix the flour, baking powder, icing sugar, caster sugar, add 

Breakfast smoothie

Ingredients (serves 1)  1 banana (or around 180 g)  30 g wholemeal oats  20g cashew nuts ½ tsp cinnamon (opt.)  1 tsp chia seeds  1 heaped tsp raw cacao powder  1 tsp cacao nibs  1 tsp flaxseeds  1 tsp sunflower seeds  200 ml water  1 

Nutty granola

Ingredients (make approx. 1300 g granola)  500 g organic rolled oats  100 g mixed nuts (i.e., hazel, walnuts, pecan, Brazil nuts, almond)  60 g pumpkin seed  30 g chia seed  300 g mixed dried fruit (raisins, cranberries, sour cherries, apricot)  200 g coconut oil / 

Bean and tofu salad with bulgur wheat

Ingredients (for 2):  1 block of tofu  1 avocado  1 tin of black-eyed peas  2 tomatoes  2 handfuls of spinach  1 medium size beetroot  100 g bulgur wheat  Olive oil / Avocado oil  Pinch of salt  Tofu marinade:  3 tbsp soy sauce  1 tbsp maple 

Tropical buckwheat porridge with nuts, papaya and mango (vegan and GF) 

Ingredients (serves 2): – makes 550g porridge  100 g buckwheat  500 ml water  1 tsp honey 50 g papaya  50 g mango  4-5 Brazil nuts  4-5 walnuts  1/2 tsp cinnamon  Pinch of salt  Method:  Rinse 100 g of buckwheat in cold tap water.   To make