Balsamic and Maple Brussel Sprouts

Are you dreading sprouts tomorrow (why?! they might be my favourite thing about Christmas dinner, in fact we have a wreath made of paper sprouts)  then I am here to save the day. I found this recipe on Nutrition Stripped a couple of years ago and have been using it regularly ever since. I’ve made a few tweaks over the years but it never lets me down. Excuse the picture, I was too desperate to eat them.


  • 1 kg of brussel sprouts
  • 1 cup of red grapes
  • 0.25 cup of maple syrup
  • 0.25 cup of balsamic vinegar
  • 2 tbsp or more of pine nuts
  • 1 tbsp of garlic infused olive oil (or olive oil and two cloves of minced garlic)
  • 1.5 tbsp of fresh thyme
  • Salt and pepper, to taste


  1. Preheat your oven to 180C.
  2. Place the sprouts and grapes into a large baking dish.
  3. In a small bowl mix together the syrup, vinegar and garlic oil.
  4. Pour over the sprouts and use a large spoon to make sure they are all coated.
  5. Sprinkle pine nuts and fresh thyme over them, followed by salt and pepper.
  6. Roast for 45 minutes or until soft inside and browned outside.
  7. Serve with your dinner of choice this festive season. 

 Merry Christmas you lovely people!


Balsamic Strawberry Ice Cream

Summer is here! I’ve seen glimpses of it in between the rain! I promised more strawberry recipes, I’m finally about to deliver on that promise. I already have one delicious (sour cream) strawberry ice cream recipe in my arsenal (I would never order strawberry ice cream when out but you can’t beat it home made with delicious fresh strawberries), but then I spotted this recipe in BBC Good Food magazine (June 2016 issue). The original calls for white balsamic, whilst the idea of it excited me, I didn’t want to go hunting shops to find some and ordinary balsamic would surely work fine (it did). The combination of strawberries with balsamic vinegar is divine and I’d urge you to try it if you haven’t. I took this to a family BBQ and it was a big hit.

Balsamic Strawberry Ice Cream

Continue reading

Sausage, Sweet Potato and Brussel Sprout Hash

I can only apologise for not sharing this recipe sooner, you need it in your life. It is so simple, delicious and adaptable; it was a revelation. I spotted the recipe on Alaska from Scratch and decided to give it a try because I love brussel sprouts and James loves sweet potato and sausages. I couldn’t quite see how brussel sprouts and sweet potato would go together  but I put my faith in the balsamic vinegar and olive oil and went for it. My faith was not misplaced, it was incredible and we’ve had it 5 times since and I made it for the first time a couple of weeks ago. I want to roast everything in balsamic vinegar and olive oil.

Sausage hash

When it comes to both (balsamic and olive oil), they really are worth spending a little more on, particularly the balsamic in my opinion. As an aside, a little splash of balsamic on some fresh strawberries is a beautiful thing, trust me.

Continue reading

Strawberry, Goats Cheese and Spinach Salad

It seems an untimely month to be sharing a salad recipe, it is also odd because I share very few of them but I am in LOVE with this salad and I just HAD to share it. I say this whilst eating poached pears and ice cream (a much more season appropriate dish) but everything in moderation right?


A very thoughtful friend bought me the Mason jar salads cook book and five jars for my birthday, after I complained I was running low on week day lunch inspiration (amazing right?!); when I spotted this I knew I had to make it immediately (a restaurant called Vapianos makes an incredible goats cheese, strawberry and spinach salad and the opportunity to recreate it could not be passed up. These made a great addition to my lunches last week, I was so excited for lunch everyday.

Continue reading