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Hello hello to all of you lovely readers. I have some really exciting and important news today! For the past couple of months I have been working on a completely new design for this blog, one with cool features, a better layout and general hot girl factor. I am so happy with how it’s turned out and I’m now finally ready to launch. thnewdesign

 

It’s still a work in progress as I am yet to move all of my recipes over, but to make up for it I’ve posted a couple of new recipes on the new space and have a few more to come that I won’t be posting on here. That’s enough incentive, right?! However if you’re looking for my old recipes fear not – I plan on getting everything updated soon and after this week I will have more time to do so, which brings me onto the next bit of news I have…. I’m leaving my job to try my hand at freelance food and travel writing, recipe development and occasional cake baking adventures. So Thyme & Honey will be getting a lot more love. So how does this news affect you? The new design means that I have moved away from WordPress and onto Squarespace, but the web address will stay the same. The only difference is that this blog will revert back to the original wordpress.com blog address. If you’ve bookmarked http://www.thymeandhoney.co.uk, and have already subscribed with your email address then you don’t have to do anything. You’ll see the new site design and still receive recipes and posts via email. Hurrah! If you follow me via the WordPress Reader then sadly you will no longer see new posts to Thyme & Honey. Sniff sniff. BUT there is a simple solution for this! Step 1) Go to http://www.thymeandhoney.co.uk and bookmark it to your favourites or what not. Then – Step 2) Subscribe via email by using the subscription tool on the left hand side – this will mean you’ll receive new posts and recipes and travel stories and photography. EASY! Subscribe to Thyme & Honey by Email

 

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I hope that you’ll love the new design as much as I do, and I look forward to welcoming you with recipes and banter galore.

 

Thank you for the wonderful years on WordPress – but as they say… onwards and upwards!

 

Yours, Gabriella

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Fennel + Blood Orange Salad | Thyme & Honey

It has been quite some time since I last posted, but now I’m back with (another) fennel salad recipe. I’ve been lucky enough to have done a bit of travelling over the past month with trips to Switzerland, Denmark and Spain. The latter trip I plan on talking more about soon, and about the exciting project I was involved with over there. But for now, let’s get back to this salad.

Blood oranges – the true elites of the citrus family. Gracing us with their presence for a month or so before disappearing for another year, they are by far my favourite citrus fruit, and not just for their pretty colours. Now that they’re in season I’m buying them whenever I can and using them in just about anything (I have a cake planned and some marmalade, too). But this salad is, with its few ingredients and minimal effort, one of the best ways to enjoy them.

The natural sweet tartness from the blood orange, and the slight bitterness from the fennel results in this salad sort of dressing itself. Add a splash of olive oil and you’ll find that all the flavours come together yet manage to still stand out on their own – it is magical.

Fennel + Blood Orange Salad | Thyme & Honey

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Vegan Fennel + Broccoli Slaw

It started out of sheer laziness, adding raw vegetables to salads instead of bothering to cook them. With a single swipe along my mandolin I had slithers of cauliflower, fennel or broccoli that would have otherwise been cooked first had this new option not been so convenient. With the right kind of dressing I found that I could make a sort of vegetable ceviche, the edge taken off that typically unappetising ‘rawness’, the flavour mellowing through marinating in my lunch box on my desk at work.

I’ve been testing various slaw recipes periodically, sometimes opting for an Asian combination of flavours, other times a luxuriously creamy American style, but this really is the recipe that I keep coming back to. The dressing here unlike in other slaw recipes is certainly not the show-stealer, but its subtle nutty flavour thanks to tahini is a welcome note on the palate. Throw this together quickly and leave for a while for the flavours to really gel. I eat this for lunch on its own, or with half an avocado for good measure. Adding a slice of rye bread into the equation is always a welcome addition, too.

If you’ve been reading my posts for a while you would have heard me discuss a new found love of plant-based eating, and although I cannot confirm that I have been exercising this new diet religiously and without steak/eggs, I can confirm that for the most part I am still enjoying creating dairy-free/meat-free dishes – on occasion. This slaw just so happens to work extremely well with either a dairy alternative to yoghurt, or the real deal. So, do with it what you will.

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slaw-produce

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Hello!

It has been some time, hasn’t it? But now I’m back and I can finally wish you a Happy New Year! I hope the first two weeks of 2015 have been wonderful to you.

So let’s talk new year’s resolutions, because that’s all everyone is talking about this month. I want to know what everyone’s been giving up or what changes you’re trying to make to the way you live your life this year. Or are you boycotting the whole thing altogether?

I don’t usually set myself resolutions for the new year, but last year I inadvertently gave up smoking, and I can happily say it’s been a total blast breathing much more easily over the last 379 days. This year however, I made a conscious decision to add a few life goals to my list this year:

  • I will take my Italian to the next level and become fluent
  • I will have more self-confidence, tell my inner critic to sta zitta and take on new projects outside of work
  • I will eat well, consistently and be as eco-friendly as possible
  • I will listen more and talk about myself less
  • I will appreciate what I have right now instead of yearning for what I could have

and;

  • I will make this miso-tahini soup once a week for the rest of my life AMEN

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