Here marks the end of the stick it in the oven with a drizzle of lemon and pepper Salmon fillets. No more, and I mean it. I have no problem with grilled Salmon any day… Continue reading
For this recipe I used the Kabocha Squash for its sweet nutty flavour. I have always found falafel a little dry and so I thought the addition of squash to the recipe would give… Continue reading
I have to admit, the first time I made Squash Gnocchi it was a bit of a failure. I didn’t stick to any recipe and simply went by my ‘feeling’. I ended up… Continue reading
I grew up eating only one variety of pumpkin: it had a hard green tortoise shell exterior with bright orange flesh. We moved just outside of London soon after I was born, but… Continue reading
I snack on a bag of nuts about once a week, normally roasted or raw almonds. That was until I came across these healthy snack bars that combined flax with hemp and sunflower… Continue reading
Don’t worry, you read it correctly. I didn’t think I would see these words all in the same sentence either. But it’s real: Pistachio Milk is the next big thing following Almond, Oat… Continue reading
I’ve never seen a larger variety of Chicken. I’m use to the four options that you get at Nando’s which range from very hot to no heat, nothing more exciting than that, but… Continue reading
When I was growing up, we had a large, cold, cupboard where we used to store dried peas, flour and rice, as these were stables in most of our cooking. Sometimes my mum… Continue reading
I was hunting around as I usually do, looking for something different to do with Blueberries. I normally throw them into smoothies, and I remember once making a blueberry drink for a friend’s… Continue reading
I can still remember the sizzling sound the crushed garlic would make as it hit the tin roof of the small dutch pot my mother would use to temper. The almost charred bitter… Continue reading
This recipe is really easy to prepare and cook, and its amazingly versatile: the mushrooms can be substituted for mixed vegetables if you wish. Each stage of the rice dish is injecting… Continue reading
Brioche can be enjoyed any day of the week. But it tastes so much better freshly baked on a Sunday morning. While the loaves were baking in the oven, their buttery scent has… Continue reading
So simple and sweet.Serve with homemade Brioche. The same recipe can be used for Blueberries, Strawberries or Blackberries. The options are endless!
For the final instalment of the Spring Salad Series, I thought I should share with you one of the newest members to the salad group. I think we can safely say that… Continue reading
If you are anything like me, then you will understand when I say that I have not always been a great big fan of Kale. Kale is like the adult equivalent of my… Continue reading
This ranch dressing is so deliciously rich and creamy. There is no other way to describe it. I was really surprised at how intense the flavour is. You can use this like… Continue reading
I had a spring in my step last weekend. For the first time in about 5 months or more, the first signs of Spring began to emerge. The most noticeable effect of… Continue reading
Ever wondered how red velvet cake achieves its moist crumbly texture? It’s the addition of sour cream, a little well-known ingredient popular in cakes I tasted during my adventures in the Deep South of… Continue reading
Oil-roti, buss-up-shot, Dhal puri. Some of the names I have grown to associate with the iconic national dish of both Guyana and Trinidad. From the Street Vendor in San Fernando to the Blue… Continue reading
Sunday morning I would wake up to sounds and smells. First it would be the sound of my mum singing in the kitchen and then the smell of fried bakes roasting to eat… Continue reading
Now and again I go on a crazy health trip where I banish all refined foods and live off fruit and vegetables. A couple of friends and I committed to this very venture… Continue reading
Hello and welcome to Loretta's Kitchen. I am the Hostess of this website, a journey through many of the cuisines I grew up with and have picked up along the way. Feel free to leave a comment or suggestion below or via e-mail, but most of all enjoy cooking! Much love x
