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Thyme 4 Cooking 🍝 Quick and easy everyday recipes
👩🏻‍🍳 Kenwood Cooking Chef Ambassador
Promo Code: THYME
📍 London
(16)

10/06/2026

Whenever the weather changes or flu season hits, I put a pot of Oxtail Soup on. 🍲

Slow-simmered, rich in collagen, minerals and nourishing goodness, it is comfort food that supports the gut, immunity, and overall health.

It is more than just a meal, it’s how I care for my family from the inside out. One bowl at a time 🥰❤️

Ingredients:

-500g oxtail
-1 tablespoon olive oil
-1 onion, halved
-1 piece fresh ginger, halved
-1/2 head of garlic
-2-3 stalks fresh parsley
-1 L water
-salt and pepper, to taste
-1 carrot, chopped
-1 parsnip, chopped
-1 bell pepper, chopped
-2-3 potatoes, chopped

Instructions:

1. Heat olive oil in a pot and brown the seasoned oxtail pieces on both sides. Add onion, ginger, garlic, parsley, water and bring to a boil, then reduce to a gentle simmer (covered). Cook for 1,5-2 hours until meat is tender and broth is rich. At this point you can remove the garlic head.
2. Add carrots, parsnips, bell peppers, salt and pepper and potatoes. Simmer another 30-35 minutes until vegetables are soft.
3. Let sit 10 minutes before serving, the broth will be silky and nourishing. Enjoy!

10/06/2026

Perfectly roasted cauliflower steaks layered with a bright roasted pepper chimichurri. Smoky, fresh and beautifully balanced! 🌶️

A dish that proves simple ingredients can create extraordinary flavours. ✨

Ingredients:

-1 medium cauliflower head
-2-3 tablespoons extra virgin olive oil
-1/2 teaspoon salt, or to taste
-black pepper

Chimichurri sauce:

-2 roasted red peppers
-a handful parsley leaves
-1 fresh chilli pepper, seeded
-2 garlic cloves
-1 teaspoon dried oregano
-1/2 teaspoon salt
-black pepper
-1 tablespoon vinegar (red or white)
-4 tablespoons extra virgin olive oil

Instructions:

1. Preheat the oven to 210°C/410°F.
2. Wash the cauliflower and remove the leaves from the bottom and leave the stalk in place. Slice the cauliflower to create your “steaks”.
3. Transfer the cauliflower to your greased baking tray, season with salt and pepper and drizzle with olive oil. Roast for 30-35 minutes or until tender in the middle and golden brown outside.
4. Meanwhile, prepare the sauce by adding all the ingredients (except olive oil) to a food processor and blend for a few seconds.
Transfer to a small bowl and at this point pour in the olive oil and give it a mix.
5. Spoon or brush Chimichurri sauce onto finished “steaks” and enjoy!

09/06/2026

Perfectly boiled eggs drizzled with spicy Thai fish sauce: a mix of lime, chili, shallots and that deep umami punch.

Simple, savoury and so addictive. 🌶️

Ingredients:

-3 boiled eggs
-2 tablespoons fish sauce
-juice from half lime
-1 teaspoon honey
-1/2 shallot, thinly sliced
-1 red chilli pepper, finely chopped
-1 tablespoon coriander, chopped

09/06/2026

Say hello to your new spicy sidekick! 🌶️

These pickled chillies bring the perfect balance of heat, tang, and crunch to every bite. You can top your tacos, elevate your eggs or sneak them from the jar!

Hand-pickled, flavor-packed and dangerously addictive. 🌶️💥

Ingredients:

-chilli peppers (around 100g)
-1 garlic clove, sliced
-1 teaspoon black peppercorns
-1 teaspoon salt
-1/2 tablespoon honey
-2 bay leaves
-a few sprigs of fresh herbs (I used parsley and dill)
-half jar apple cider vinegar
-half jar hot water
-a slice of onion (used as a ‘lid’ to keep the chillies soaked in liquid)

Instructions:

1. Wash and pat dry your chillies. Slice them and place in a clear glass jar. You can leave the small chillies whole as I have done.
2. Add in the garlic, black peppercorns, salt, honey and bay leaves.
3. Pour vinegar and water, ensuring they are fully submerged. Add fresh herbs and the onion slice.
4. Seal the jar with its lid and leave it at room temperature for at least 24 hours, then refrigerate. They will be ready to enjoy in a few days.
5. Store them in the fridge for up to 2-3 months. Enjoy!

08/06/2026

Cloud Eggs☁️ in the Air Fryer 🍳

Since my son is eating eggs for breakfast almost every day, I was looking for new ways of preparing them.

He really enjoyed these fluffy eggs, therefore we thought of sharing it with you as well☺️

🍳 You simply need to separate the egg yolks from the whites.
🍳 Using an electric mixer, beat egg whites with a little bit of salt until stiff peaks form.
🍳 Transfer half of the egg whites mixture into a well greased cocotte.
🍳 Create a well in the center of egg white with the back of a spoon. Pour in the yolk and cover with the rest of the whites.
🍳 Cook in the air fryer for 4-5 minutes at 180°C/356°F. Enjoy!

08/06/2026

I went searching for gluten-free buns… and found ones with ingredient lists longer than a novel!

So I made my own. Out of lentils! ✨🥖

Yes, lentils! Simple, clean and actually nourishing. Because real food doesn’t need 100 ingredients.

Ingredients:

-150g dried red lentils
-2 tablespoons extra virgin olive oil
-2 tablespoons yoghurt
-1 teaspoon salt
-1 teaspoon paprika
-1 teaspoon garlic powder
-1 teaspoon mixed herbs
-1 teaspoon baking powder
-12 g psyllium husk powder

Instructions:

1. Preheat your oven to 180°C (356°F).
2. Add the lentils to a bowl, cover with water and let them soak for 2 hours. Drain and rinse them under cold water.
3. In a blender or food processor add the soaked lentils, olive oil, yoghurt, salt, paprika, garlic and mixed herbs. Blend until a thick batter forms.
4. Transfer the batter to a large bowl and add baking powder and psyllium husk. Mix all together.
5. Form 4 buns with wet hands and arrange them in a baking tray lined with parchment paper. Sprinkle with sesame seeds and bake for 25-30 minutes. Enjoy!

07/06/2026

Honestly, these are some of my favourite evenings. No reservations, no rushing to be somewhere on time, just good food, a glass of wine and time together at home. ❤️

Tonight’s menu was a team effort: my husband cooked the steak, I made the new potatoes, and we put together a fresh salad to go alongside it. Simple food, but sometimes the simplest meals are the ones we enjoy the most.

There is something special about cooking together in the kitchen, sharing jobs, tasting as we go, and then sitting down to enjoy the result. It might not be fancy, but it feels like the perfect date night to us.

Cozy, relaxed and delicious!

06/06/2026

Healthy and easy to make, this Roasted Cauliflower and Chickpeas with Mint Yoghurt Sauce is perfect for an easy lunch during the week.

It’s a sensational combination of ingredients with chickpeas for protein, one of those dishes that literally leaves you feeling satisfied.

Ingredients:

-1 medium cauliflower, cut into florets
-150g chickpeas
-2 tablespoons extra virgin olive oil
-1 garlic clove, minced
-1 teaspoon sweet paprika
-1/2 teaspoon smoked paprika
-1 teaspoon cumin
-1/2 teaspoon salt
-pepper
-fresh parsley

Yoghurt sauce
-5 tablespoons yoghurt
-1/2 teaspoon salt
-1 tablespoon extra virgin olive oil
-1 tablespoon lemon juice
-1 teaspoon honey
-fresh or dried mint

Instructions:

1. Preheat oven to 200°C/392°F.
2. Core the cauliflower and cut into florets.
3. In a large bowl, add olive oil, garlic and cauliflower and give it a toss.
4. In a large bag, combine the seasonings and transfer the cauliflower to the bag. Mix well until well combined and the florets are nicely coated.
5. Arrange the cauliflower in a single layer on a baking dish and put the chickpeas in the spaces in between. Roast for 20-25 minutes, or until the chickpeas are crispy and the cauliflower is golden brown.
6. For the yoghurt sauce, mix all the ingredients in a medium bowl.
7. Once the cauliflower and chickpeas are done, remove from the oven. Spread yoghurt sauce over a large serving plate. Top with the roasted cauliflower and chickpeas, and drizzle with more yoghurt sauce. Sprinkle with black pepper, chilli flakes and fresh parsley. Enjoy!

06/06/2026

Creamy Homemade Hummus topped with sweet roasted cherry tomatoes. Simple ingredients that come together for a rich, flavourful dip perfect for sharing. ❤️❤️

Ingredients:

Roasted Tomatoes
-200g cherry tomatoes
-salt and pepper, to taste
-1 teaspoon dried herbs
-1 garlic clove, finely chopped
-1 tablespoon extra virgin olive oil

Hummus
-1 can (400g) chickpeas, drained
-3 tablespoons tahini
-1 garlic clove
-juice of 1 lemon
-3 tablespoons extra virgin olive oil
-1 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon cumin
-2-3 tablespoons cold water

Instructions:

1. Preheat oven to 200°C (400°F). Place cherry tomatoes on a baking dish. Toss with salt, pepper, dried herbs, garlic and olive oil. Roast for 15–20 minutes until soft, blistered and slightly jammy.
2. Meanwhile, make the hummus. Add all the ingredients in a blender or food processor and mix until smooth.
3. Spread the hummus on a serving plate or bowl. Gently squish a few tomatoes with the back of a spoon so their juices release. Spoon the warm roasted cherry tomatoes on top, drizzle the tomato juices and olive oil from the tray over the hummus and sprinkle with fresh herbs. Enjoy!

06/06/2026

This is your sign to slow down and fuel up the Mediterranean way 🌞

Packed with real, wholesome ingredients, this Avocado & Egg Breakfast Bowl is everything clean eating should be: vibrant, satisfying and full of feel-good flavour.

Whether you are fuelling a workout, setting a tone for a productive day, or just slowing down to savour real food… this one checks every box. ✅

Ingredients:

-1 ripe avocado
-2 hard boiled eggs, halved
-1 tablespoon Greek yogurt
-a drizzle of lemon juice
-1/2 teaspoon salt
-pepper
-1 tablespoon fresh parsley, finely chopped
-a few olives
-crumbled feta
-sun dried cherry tomatoes

Instructions:

1. Mash the avocado with a fork until creamy. Season with salt, add lemon juice, yogurt and parsley and mix until well combined.
2. Add the eggs, olives, feta, sun dried tomatoes, more fresh parsley and pepper. Enjoy!

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