Author: Elizabeth @ The Fulfilled Foodie

Stuffed romano peppers with courgette, mint and feta

These stuffed peppers have come a long way from the stuffed peppers I grew up with in the 80’s! Sweet romano peppers stuffed with potato and courgette, cool mint and…

Egg and spicy fish cutlets

These little balls of joy contain half an egg and half spicy fish, wrapped up in a crispy golden batter and breadcrumb crust. Cutlets are eaten in abundance in Sri…

Squash, sage and onion soup

This soup is soooo easy to make and with such bold colour, classic flavour and silky texture, it really is autumn in a bowl! To make this soup, just peel…

Ultimate vegetarian chilli

I really love vegetables and I’m proud to create a chilli recipe that puts them in the centre. This fantastic chilli base is complemented with beetroot, squash and black beans….

Rosehip and crab apple gin cocktail

This is such a refreshing one! It’s light, a little sweet, but with wonderful herbacious undertones. Just try it! This cocktail was inspired by some jelly I made recently. Here’s…

Rosehip and crab apple jelly

This jelly has complex flavour profile. The initial punch of sweet apples is followed by the floral rosehip flavour, with herbacious savioury undertones. It’s quite simply delicious! This jelly can…

Damn good damson sour cocktail

I am a complete convert to jam based cocktails! They are quick to make and the jam/jelly gives a more substantial mouth-feel (in fact you will never need egg white…

Damson jelly preserve

Every year, damson season feels too short. Thank goodness for preserves! Here is my basic recipe for damson jelly. Damson jelly is often likened to a good wine, in that…