For many a home cook, fishcakes seem like a far-off fantasy reserved only for those with mad skills and a lot of time on their hands. But what if I told you that neither are required to make delicious, and seriously healthy home-made fishcakes? The key here is using canned salmon, which is not only forgiving, but arguably quite economic...
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Two things about me: I accumulate a lot of leftovers throughout the week, and I love having friends over for Sunday brunch. BUT I also like to sleep in on the weekends (OK so that was three things about me). This beautiful solution uses up leftovers, feeds the masses, and barely takes any effort at all, which checks off all the above boxes (I’m also kind of OCD, and LOVE checking off boxes…so now you know four things about me)...
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