1 Blomma London: Low-carb cooking Part 1

Low-carb cooking Part 1

This week I have been making a serious effort to eat well and also eat some different things. It's so easy to cook the same repertoire of meals week in week out because its easy and quick and you don't need to think about it. For me it's usually bolognese or chilli (aka a lot of mince and pasta/rice). So this week I tried to avoid all starchy carbs (pasta, rice, potatoes, bread etc) and minus a rogue burger on Tuesday, and a few chips on Friday, I did rather well...

Here is one of my favourite recipes from the week which honestly tastes incredible and is really easy and quick to do. I have also done a little round-up of my favourite kitchenware to compliment this recipe below - don't you know you eat with your eyes so having some coveted crockery and cookware is basically essential to eating and enjoying good food.

More recipes in follow in the coming days so check back in to take a look!

Roasted Squash Salad
*So technically squash is a carb but it's much better for you than potatoes so I'm leaving it in. It also tastes amazing...

This recipe came from Jamie Oliver's website originally and I have tweaked it a little. To view the original visit the website here.

For my version I ditched the coriander seeds and roasted the squash in cumin which just tastes amazing against the salty ham. Here is the recipe:


Half a butternut squash cut into small chunks
Parma ham / proscuitto
Salad leaves with rocket
Percorino or parmesan
1 tsp cumin powder
1/2 tsp of dried chilli flakes
a good glug of olive oil
Balsamic vinegar
salt and pepper


Put the squash into a baking dish (I am obsessed with enamel at the moment so I used one of those) and cover with a good glug of olive oil, the cumin, the chilli and lots of salt and pepper.  Mix really well to ensure each piece of squash is well covered in the oil. Place into an oven at about 190C and leave for about 30/40 minutes until it is cooked and going slightly black on the edges (they are the best bits!).

About 5 minutes before the squash is ready drizzle a little balsamic vinegar over the leaves. Then tear the parma ham/proscuitto into long thin strips and place delicately in little curls around the salad. Then, using a vegetable peeler, shave the parmesan/pecorino and set to one side. Now the squash is ready, add the squishy chucks to the salad and pour over the remaining olive oil which is spicy and deep in flavour from the cumin and chilli flakes. Finally cover the salad in the cheese shavings and enjoy!

So easy and honestly so delicious!

Some products I found which would make cooking and eating this dish particularly enjoyable...

Clockwise from top left...

  1. Enamel roasting dish - West Elm 
  2. Olive oil drizzler - LegendCookshop.co.uk
  3. Salad servers - Georg Jenson at John Lewis
  4. Linen print dinner set - West Elm 
  5. Sal and pepper pinch pots - Tom Butcher Ceramics at Not On The Highstreet

Try the recipe and let me know what you think! x

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