Strange things are happening in my garden! Autumn is settling in but I have a massive Continue reading
I’m getting into home-made burgers again… And a good burger always comes with a nice sauce! I really like horse radish sauce. If you haven’t tried it yet, I can only recommend it! 🙂 Continue reading
As you possibly know, I love my pasta! 🙂 And I have quite a few pasta sauce recipes on this blog, especially some vegan friendly alternatives for bolognese sauce. There is my Continue reading
I love my pasta! And I love tomato based pasta sauces. Continue reading
Do you know that feeling? There is this ingredient in your pantry that you bought because it should be part of a ‘healthy and balanced diet’? And then you just keep pushing it out of the way to get to some of the other ingredients instead? Continue reading
CHOCOLATE! Yes, this recipe is owed to chocolate, the goddess of comfort and happiness 😉 Continue reading
I believe in second chances. Or more if needed. And it was time to give that carob a second chance that has been in my pantry for while. Continue reading
This is one of my most favourite, easy-as recipes. It is super versatile and has the potential to give many dishes a good lift. Continue reading
This is one of those recipes that was just waiting to happen. For years. Continue reading
If you don’t have a vege garden yet I can only recommend to start one! The most easy things to grow are tomatoes and silverbeet, just to name a few. And my silverbeet is thriving this season! Continue reading
In Germany, I lived in the area around Frankfurt am Main for a while. Shortly after I had moved there, people told me about one of their regional food specialties: green sauce. I thought that it sounded pretty odd and couldn’t imagine how it could taste.
Need to urgently drown something in chocolate sauce? All you need is only 3 ingredients:
There are so many recipes where a splash of vanilla custard sauce adds immensely to its flavour, e.g. my berry jelly.
My recipe for vegan and gluten-free vanilla custard sauce is based on fresh home made nut milk. You could also use soy or other plant-based milk, but then you would have to adjust the number of dates, so not as to make it too sweet.
With spring rolling in, the first asparagus are for sale in the shops. Yay! In Europe I was used to having white Asparagus only. Here in New Zealand you can Continue reading