Vegetarian

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    Crazy times call for BAKING CAKE. This beautiful grain and nut cake is a true favourite of mine and lockdown is definitely permission to eat cake whenever you want. So simple to make yet so unusual in flavour, this two-fruit cake is based on buckwheat and almonds, while bay leaf adds a subtle herbaceous fragrance. The cake is gluten-free, so long as the baking powder used is gluten-free too. Served with tea, it’s a nourishing, sustaining feel-good cake. 
  • Vadouvan is a French spin on Indian curry powder and one of the must-haves in my pantry. I use it in so many dishes. I love its warm heat, rounded flavours and intoxicating fragrance, thanks to lovely curry leaves.
  • Do you ever have those "OMG I forgot to make dinner!" moments? Wouldn’t it be good to have a healthy pantry meal always on hand that you could get on the table in 20 minutes? This is that dish. It's also gluten-free, grain-free, vegan and super tasty!
  • I tasted a peanut butter miso cookie at Falco Bakery in Smith Street, Collingwood, and instantly knew I needed to recreate the recipe at home. I absolutely love the sticky chewiness of the peanut butter underlaid with the salty funkiness of the miso. The flavours are as round as the biscuit!
  • Fritters are a perennial winner. They work for light lunches, easy dinners built up with salad and can be shoved between bread for easy veg burgers and take-to-work sandwiches.
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    We all love pesto, right? But have you heard of the Sicilian version of pesto from the town of Trapani? It's made with almonds and tomatoes, as well as basil and hard cheese. It's easy and perfect, especially for those long weeks when tomatoes are at their juiciest.
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    Great for picnics and light meals, it’s hard to decide whether the pastry or the filling is the star of this savoury tart. Sour cream pastry has just the right balance of crumble and crisp, and the filling is fresh and lush at the same time.
  • Great served warm or cold, this is a simple vegetable dish that can easily be made with broccoli, broccolini, peas or snow peas, either instead or in combination. Ricotta salata is a salted ricotta - there are easy substitutes if you can't find it.
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    Berry-infused vinegar brings a tart finish, both undercutting and highlighting the richness of the chocolate ganache. The contrasting savoury topping ensures these are a very special treat that you will be delighted to have in your repertoire. (Your friends and family will be glad too - expect requests to keep making them!)