Another 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…
Salad
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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 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 ReadingAsian Scallop Ceviche is one of the many amazing dishes I tied over Christmas and this ceviche was one of my favourites. I know ceviche is actually Peruvian but it’s easily adjusted to Asian flavours as well. This is a great little dish, easy to make, amazing in flavours and…
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Continue ReadingThis is a very easy and traditional Ukranian dish, not sure if I should call it a relish or a salad (I’ve even seen it called Ukranian Wasabi when searching online). It’s sharp, sweet and full of flavour and goes great with many dishes, smokey fish and meats are my…
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Continue ReadingTodays dinner was so simple to put together I can’t really call it cooking, but just because it’s simple doesn’t mean it wasn’t delicious! It all started with just one element: the horseradish & beetroot salad. I must admit I didn’t make this myself, our friend Greg made a whole…
