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
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
This is one of my favourite dishes that has a kind of classic status in my kitchen. I’m quite proud of it because it seems to evolve into a tastier dish with each year that passes. 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!
So I have tried another dish with this yummy leafy green: a creamy silverbeet mushroom sauce – perfect with pasta! 🙂 Continue reading
I just love summer time! There is such an array of veges available! So I’ve been making this dish a few times – you can use pretty much any veges. My favourite basics are onion, carrot, courgette, capsicum and eggplant. And the cheesy cashew cream really adds to it 🙂
If you don’t really like eggplant you might change your mind after you’ve tried this! 🙂
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.
This recipe is founded on my love for mushrooms. I can’t get enough of them!
And since I’ve found the perfect alternative for soy cream, I love this particular recipe even more! 🙂
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 am used to having white Asparagus only. Here in New Zealand you can only get the green version of it. Of course that didn’t stop me from buying some!
I’ve tried to create a creamy white sauce to go with it, using blended cashew nuts and the cooking water of the asparagus as the main ingredients. I was amazed by the result!
This winter broccoli and other brassica are very affordable in New Zealand. I keep buying them and try to come up with new ways of integrating them into my diet.