This steamed lemon and thyme cake, is sweet with a hint of sour lemon. Because it’s steamed, it’s also pretty much impossible to overcook. How good is that?[Read more…]
Making your own lacto-fermented chili sauce might seem difficult, but it really isn’t! You just need to follow the recipe carefully and use some common sense.
Also, if you grow your own veggies and had a good harvest: this is a great recipe for using up a glut of peppers![Read more…]
This creamy pink beetroot and goat cheese pasta is vibrant, warming and easy to make. The earthy taste of the beets, goes great with the soft goat cheese and the salty lardons.
While cooking with beetroots can be a messy affair, this recipe will keep your hands pretty clean. Just drop your cooked beets in a foodprocessor or blender, and blend them to a sauce. Simple and easy![Read more…]
Muhammara is a red pepper and walnut spread from the Middle East. (Not to be confused with muhammar, which is a rice dish from Bahrein!) It’s a dip that’s very easy and quick to make. It tastes especially great with some fresh pita bread.[Read more…]
This carrot and chili pickle looks a little bit like molten lava. And admittedly, it also tastes like it. If you like spicy condiments however, you should definitely give this recipe a try.
Harissa is a very versatile sauce, made from chili peppers and spices. It’s a spicy condiment, as well as a tasty ingredient in soups, stews or marinades.
Commercially made sauces often contain a lot of additives. With this sauce, you’ll know exactly what’s in it: six ingredients and couple of minutes of work. That’s all you need to make your own homemade harissa.
I don’t use ginger that often, so I found myself throwing away half-used ginger roots far too often. Turning this ginger into pickled ginger and storing it in the fridge has proved to be way more effective.
You can simply use pickled ginger instead of fresh ginger. But it can also be a tasty accompaniment to many dishes. In either case it will add spice and warmth to your dishes.
Fritters are a great way to make kids eat their vegetables. Because when you eat these you almost forget that you’re eating veggies at all. We usually eat them as a side dish but they work great as appetizers as well.
Fritters are a great dish for using up any left-over vegetables. They’re quick and easy to make. The recipe is also easy to adjust, so you can make your fritters completely to your liking.
Panko is a Japanese type of breadcrumbs. It’s crispier and crunchier than regular breadcrumbs and works especially well as coating for fried foods. You can also very easily make it at home!