Hi and welcome! I'm Debbie and this is my internet home. I am a registered nutritionist, food photographer, food videographer, Food writer, nutrition researcher, founding member of HEAL ABC, food lover, and wife and cook to Ben. I live in a town called Glossop on the edge of the Peak District in North West England. I started this blog in October 2015 as a way to gather and share all my home cooked recipes and ideas. As well as the odd treat or two I like to create healthy, wholesome dishes, which also taste amazing.
Titles & Awards
Registered Nutritionist with The Association For Nutrition
Winner of Best Recipe Blog at Health Blog Awards 2019
Pink lady photography award winner: 3rd place for wine places 2017
My other half is Ben. He also has a passion for food, and enjoys trying and taste-testing all of my food creations. Hes not against a bit of cooking himself but usually outside, either with the BBQ or with our pizza oven - which we hand built ourselves last summer!!
The newest addition to our lives is our little allotment plot. The plan for this involves learning lots more about growing and garden kitchens. So far I've been enjoying supervising (watching) Ben, whist he digs, and I gulp flasks full of coffee.
In 2016 I completed a 4 week chefs course and achieved my level 2 award in culinary skills. I had such an amazing time and learnt so much. This has lead to other opportunities including cooking demos in front of live audiences!
I hope you enjoy ProperFoodie as much as I enjoy writing and creating it. Please get in touch if you have any questions or suggestions or if you are interested in working with me: [email protected]
Thanks for visiting!!
Profile photos by Ben Kirby, The Old Stables Photography Studio
I tried the chicken and leek recipe but added mushrooms it was delicious will this work with pasta?
Great to hear you enjoyed the chicken and leek recipe. I imagine mixing some tagliatelle in the sauce would work really well, although i haven't tried this. I also have a creamy mushroom pasta recipe - you could try this and add cooked chicken?
Thanks for trying out my recipe - let me know if you make the mushroom pasta 🙂
I just made the Tuscan Ribbolita soup and it was delicious! Would you happen to know the calories per serving without bread? Thanks
Hi Nicole, great to hear that you enjoyed the soup 🙂 its definitely one of my favourites. I can certainly look into working out the calories minus the bread for you. I'll get back to you with an answer as soon as I can. Thanks, Debbie
kathleen kerrigan kerrigan
I just tried the sweet potatoe burger and it is lovely
Hi Kathleen, So great to hear that you enjoyed the sweet potato burger recipe 🙂 Thanks for the comment, Debbie x
Hi debbie what other herb would you use instead of tarragon, and have you added chestnut mushrooms before. Thank you in advance
Hi Julie, thanks for your comment - did you mean to leave this under a particular recipe? If you want to let me know which one? Tarragon is quite sweet with an aniseed flavour so fresh fennel or fennel seed would be a good substitute, but this is quite a strong flavour so maybe use half as much. Or if you want to keep the green fresh look you could try basil - and still get the sweet flavour.
I love chestnut mushrooms and use these in place of standard mushrooms all the time. However, the above does depend on which recipe you're making. Do get back to me. Thanks 🙂
Hello. I have end of season beetroot and parsnips from the garden. Looking for soup recipes. Can you help ? Thanks, Glyn.
Hi Glyn, thanks for your message. I dont currently have beet or parsnip soup recipes on properfoodie but happy to suggest a few ideas. For parsnip I'd peel and slice parsnips into chunks, drizzle with oil and roast for half an hour. In a pan sweat down chopped onion and garlic, add the roast parsnip and if you want a curry or spicy soup add in 2 tsp of curry powder or 1tsp of cumin and 1 tsp of ground coriander. then add enough stock to cover the ingredients and simmer for 5 mins.Then use a hand blender or transfer to a blender and blitz until smooth. Taste and add salt if needed. Add a dash of cream for a creamy version.
Beetroot soup - trim beets and chop into small cubes. In a pan, fry onions and garlic in oil until soft, add beetroot and continue to cook for 5 minutes. Cover with stock and simmer for 20 minutes or until beetroot is tender. Blitz until smooth in blender. Taste and season.
Tip: when blending add the chunky bits then add the stick gradually until you're happy with the consistancy.
Both soups will also work well with potato added or apple added. And for extra flavour you can also add chopped carrot and chopped celery when frying the onions. Beetroot is also great served with a bit of horseradish. Hope this helps!!
I do also have a beetroot hummus recipe if you're a fan of hummus: https://properfoodie.com/beetroot-hummus/
love the site but can't print recipes, so have given up
I hope you are having a lovely day. Apologies that you are having trouble with the printing. This seems to be working fine on my laptop. Could you let me know exactly what the issue is and I'll try and get this fixed for you. There should be 2 print buttons visible on each post. One is at the top of the post and the other is on the actual recipe card. What happens when you click either of these? You should get the printed version appearing?? Do let me know and if I can't sort it I would be happy to email you pdf versions of any of the recipes you are interested in.
Thanks so much for stopping by and I hope to hear from you soon.
Mr Keith Knight
I saw your advert while training at fitness4less in Worcester this morning. Great site, I'm hooked.
Thanks so much Keith! And welcome!! I hope you enjoy the recipes!! 🙂