I hate throwing away leftover ingredients, therefore sometimes, like today, a baking day starts with scouting the fridge and my magic cupboard (aka the place where I keep all the ingredients that aren’t at risk of going stall if not kept at a certain temperature) and coming up with a recipe to use all those ingredients. And today is was the turn of cream cheese – I bought a bucket of silky cream cheese a few days ago and after making a Romanian cheese pie, I was left with about 1 pound of cream cheese that was going to sit in the fridge for days if I wasn’t going to use it. But boy, I’m happy things happened this way because I got to make and taste these cheesecake bars which might be one of the best cream cheese desserts I ever made and tasted!

When it comes to gluten-free noodles, Soba (buckwheat noodles) are my favourite. They have a firm texture, and a nutty flavour, not to mention the noodles are nutritionally packed in comparison to other gluten-free noodles. Initially, when I made this recipe, I used chicken, but today I have adapted this amazing noodle dish to a vegan recipe so everyone can enjoy it. In addition, I made a spectacular sauce that will make you drool, tying everything together perfectly. For Monday night dinner, I love this spicy soba noodle dish because I can have it on the table in less than 30 minutes. Enjoy!

Not Quite A Cherry Ripe. Simple. Delicious! Free from gluten, grains, dairy, egg, nuts and refined sugar. I hope you enjoy them as much as we do.

Easy and delciious herring fillets in fluffy honey mustard sauce. Great Christmas starter!