Do you have leftover sourdough bread which has gone a bit crusty and hard? Don’t throw it out! Save it in the freezer to make croutons with when you’re making soup or a salad. Or even better, use it in a gratin like this dish! The bread is first soaked…
Vegetarian
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Continue ReadingAnother veggie dish for the veggie lovers, this is a great way to make your beans. You start by making a lemon and orange gremolata, set aside. Then you sauté sliced garlic in some butter, add the beans and toss, add some stock and cook for a few minutes with…
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Continue ReadingCabbage with Ginger Cream and Numbing Oil is one of the recipes I found leafing through Ottolenghi’s cookbooks. I instantly knew I had to try it. I started by making the numbing oil, wow such amazing flavours! It tastes a lot like my Chili oil, but this one is with…
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Continue ReadingThis used to be my favourite soup growing up, even though it was out of a can. Nowadays I stay away from most prefab foods, it’s just so much tastier and easier to make yourself. Within the amount of time it would take to walk up and down to the…
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Continue ReadingLentil & Beet Salad with Lemon, Honey & Mustard Dressing—healthy, delicious, and ready in no time! If you’re looking for a quick and satisfying salad, this one ticks all the boxes. No cooking required, just a bit of chopping, mixing, and shaking, and you’re done! The combination of earthy lentils…
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Continue ReadingTurkish Börek with Spinach & Feta is a tasty vegetarian filo dough pie filled with earthy spinach and savoury feta. I have a love-hate relationship with filo pastry. I love to eat it, but it doesn’t always turn out as crispy as I would like it. When I asked a…
