Scratch Food

This simple pasta dish has roasted cauliflower and tomatoes with a tasty pesto sauce made of walnuts and basil. This vegan meal is filling and tasty.

Ingredients: 1 head cauliflower, cut into small florets. 200g cherry tomatoes, halved. 200g whole wheat pasta. 50g walnuts, chopped. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup fresh basil leaves. 2 tbsp olive oil. Salt and pepper, to taste.

Instructions: Preheat the oven to 200C 400F. Toss cauliflower florets and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly charred. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. In a food processor, combine walnuts, garlic, nutritional yeast, basil, remaining olive oil, salt, and pepper. Pulse until a coarse paste forms. In a large bowl, mix together the cooked pasta, roasted cauliflower and tomatoes, pesto sauce, and enough reserved pasta water to create a creamy consistency. Serve hot, garnished with extra basil leaves and a sprinkle of nutritional yeast.

Prep Time: 15 minutes

Cook Time: 30 minutes

A charcuterie board featuring blue cheese, cheddar, brie paired with raspberries and grapes for a delightful balance of savory and sweet.

These grilled zucchini roll-ups are a tasty and low-carb appetizer or snack. They're filled with a flavorful cream cheese mixture and smoked salmon or turkey, making them perfect for keto-friendly diets.

Ingredients: 2 medium zucchinis, sliced thinly lengthwise. 1/4 cup cream cheese. 2 tablespoons grated Parmesan cheese. 1 tablespoon chopped fresh basil. 1 tablespoon chopped fresh parsley. 1/4 teaspoon garlic powder. Salt and pepper to taste. 6 slices of smoked salmon or turkey breast. 6 fresh basil leaves.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix together cream cheese, Parmesan cheese, chopped basil, chopped parsley, garlic powder, salt, and pepper. Lay out zucchini slices on a flat surface and spread a thin layer of the cream cheese mixture over each slice. Place a slice of smoked salmon or turkey breast on top of each zucchini slice. Add a fresh basil leaf on top of the salmon or turkey. Roll up each zucchini slice and secure with a toothpick. Place the zucchini roll-ups on the preheated grill and cook for about 2-3 minutes per side, or until grill marks appear and the zucchini is tender. Remove from the grill and serve immediately.

Prep Time: 15 minutes

Cook Time: 6 minutes

Pairing of Chimichurri Steak & Cabernet Franc - a match made in foodie heaven.

These vegan pesto and halloumi stuffed peppers are a delightful combination of flavors and textures. The creamy halloumi pairs perfectly with the nutty pesto, all encased in sweet roasted bell peppers. It's a satisfying and nutritious meal that will please vegetarians and non-vegetarians alike.

Ingredients: 4 large bell peppers, halved and deseeded. 200g halloumi cheese, diced. 1 cup cooked quinoa. 1/2 cup vegan pesto. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Preheat the oven to 200C 400F. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced halloumi to the skillet and cook until golden brown. Stir in cooked quinoa and vegan pesto, mix well. Season with salt and pepper to taste. Stuff the halved bell peppers with the halloumi-quinoa mixture. Place stuffed peppers on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until peppers are tender. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Warmth and richness of this Creamy Wild Mushroom Chowder, a comforting blend of earthy mushrooms, crispy bacon, and tender leeks in a luscious creamy broth. It's a delight for the senses.

Homemade Nutella Macarons: Easy to make, impossible to resist. Wow your guests with this delightful treat.

Delicious Pork Chops & White Beans recipe.

Must-try recipe for Crispy Smashed Red Potatoes.

Korean short ribs cooked in a slow cooker and marinated in a savory-sweet sauce. They are tender and full of flavor.

Ingredients: 4 lbs beef short ribs. 1 cup soy sauce. 1 cup brown sugar. 1/2 cup rice vinegar. 1/4 cup sesame oil. 1/4 cup water. 6 cloves garlic, minced. 1 onion, sliced. 1 inch ginger, grated. 2 green onions, chopped. 2 tbsp sesame seeds. 1/4 tsp black pepper.

Instructions: Put rice vinegar, soy sauce, brown sugar, sesame oil, water, garlic, and black pepper in a bowl. Mix them all together. Put the short ribs in the slow cooker and cover them with the sauce. Slice the onion and grate the ginger into the slow cooker. It should be on low for 6 to 8 hours, or until the ribs are soft. Add chopped green onions and sesame seeds to the top after it's done cooking before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

A delicious blend of watermelon, strawberries, and mint for a refreshing summer treat.

This Tomato Basil Silken Tofu Buddha Bowl is a vibrant and nutritious meal that's perfect for a quick lunch or dinner. Silken tofu provides a creamy texture, while fresh tomatoes and basil add brightness and flavor. Served over quinoa or brown rice with sliced avocado, it's a satisfying and wholesome dish.

Ingredients: 1 block silken tofu, drained and cubed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 2 cups cooked quinoa or brown rice. 1 avocado, sliced. 1/4 cup balsamic vinegar.

Instructions: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and cook for one minute, or until fragrant. Cook the cubed tofu in the skillet for approximately five minutes, or until it is lightly browned on all sides. To the skillet, add chopped basil and cherry tomatoes. Simmer for a further two to three minutes, or until tomatoes are tender. To taste, add salt and pepper for seasoning. Divide cooked quinoa or brown rice among serving bowls to assemble the Buddha bowls. Place the mixture of tofu, tomato, and basil on top. Place sliced avocado on each bowl's side. Just before serving, drizzle the bowls with balsamic vinegar.

Prep Time: 10 minutes

Cook Time: 10 minutes

Delectable Savory Scrambled Egg Sandwich with Onions and Cream Cheese recipe a perfect blend of flavors to kickstart your morning.

Radish, Avocado, and Pea Shoot Salad Recipe. Healthy, refreshing, and oh so delicious.

Ikura Salmon Sushi is a traditional Japanese dish that combines fresh salmon and salmon roe on top of vinegared sushi rice to make a delicious and filling meal. That is appropriate for any occasion.

Instructions: Rinse the sushi rice several times in clean water. In a medium saucepan, bring the rice and 2 cups of water to a boil over high heat. Turn the heat down low and cover the pan. Cook for 15-18 minutes, or until the water has been absorbed and the rice has reached tenderness. Warm the rice vinegar, sugar, and salt in a small saucepan over medium heat until the sugar dissolves. When the rice is done, place it in a large mixing bowl and add the vinegar mixture. To combine, gently stir everything together. Make small pieces of the salmon. Add a few pieces of salmon and a spoonful of ikura to each sushi roll. Serve with wasabi and soy sauce.





There are sweet caramelized onions, savory roasted pumpkin, and tangy feta cheese in this Roasted Pumpkin, Caramelized Onion, and Feta Tart. It has a crispy puff pastry crust. It's a tasty and filling dish that's great for any event. Ingredients: 1 sheet of frozen puff pastry. 1 small pumpkin, peeled, seeded, and diced. 2 onions, thinly sliced. 2 tablespoons olive oil. 150g feta cheese, crumbled. 2 tablespoons balsamic vinegar. Salt and pepper to taste. Fresh thyme leaves for garnish. Instructions: Preheat the oven to 200C 400F. Place the diced pumpkin on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for about 20 minutes or until tender and slightly caramelized. Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Stir in the balsamic vinegar and cook for an additional 2 minutes. Remove from heat and set aside. Roll out the puff pastry sheet onto a baking tray lined with parchment paper. Prick the pastry with a fork, leaving a border around the edges. Spread the caramelized onions evenly over the pastry, leaving the border untouched. Top with the roasted pumpkin and crumbled feta cheese. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy. Garnish with fresh thyme leaves before serving. Enjoy! Prep Time: 20 minutes Cook Time: 45 minutes #ComfortFood, #CaramelizedOnions, #RoastedPumpkin

This light and flavorful shrimp and tomato salad is ideal for a light lunch or dinner. It's simple to prepare and can be made ahead of time for a quick and satisfying meal.

Instructions: Combine the cooked shrimp, cherry tomatoes, red onion, parsley, and basil in a large mixing bowl. To make the dressing, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper in a small bowl. Toss the shrimp and tomato mixture with the dressing to combine. Serve immediately or chill until ready to serve in the refrigerator.