-
Meze Platter
I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my… Read more »
-
Tomato Bulghur Salad
I can’t describe how much I long for tomato season! I know, it’s like six months away. I found this mix with plum, yellow, purple and red baby tomatoes, and couldn’t resist it. Just cut them in half and combined them with cooked bulghur, green lentils, sunflower seeds, Kalamata olives and fresh basil. A drizzle… Read more »
-
Tomato Miso Soup
A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar… Read more »
-
Buddha Bowl
I’m trying to up my iron intake, so I try to eat lots of cruciferous veg, leafy greens, beans and lentils and always combine it with something rich in vitamin C. So here’s a real power bowl for you:• Shredded kale, massaged in olive oil, lemon juice and salt• Whole bulghur• Green lentils• Grated carrots•… Read more »
-
Chickpea Breakfast Rolls
This was my first try with legumes in a bread dough. Great way to boost protein and make the bread more filling. And the kids had no idea! I left the dough overnight in the fridge, which makes the bread resemble sourdough. I can highly recommend it. I’ve modified a recipe from @linawallentinson that I… Read more »
-
Gremolata
The #eatcaptureshare challenge hosted by @thelittleplantation has been so much fun! I’ve really explored new approaches to food photography. In theme no 11 “The Mediterranean”, we’re encouraged to show the process rather than the finished dish. I made a mushroom pasta with the most delicious gremolata. A big bunch of flat leaf parsley, lots of… Read more »
-
Korean Rice Bowl
I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great..In a small bowl, combine 0,75… Read more »
-
Red Cabbage Slaw
My second entry in the #eatcaptureshare challenge hosted by @thelittleplantation. This one was tricky! I actually shot another dish, but the photos just didn’t work out. So I decided to highlight one of the required ingredients – the cabbage..In my last entry I worked with contrast colours, and this time I wanted to go towards… Read more »
-
Orange Polenta Cake
Try this this orange polenta cake with an orange and thyme glaze on top. It’s a rich and moist cake with hints of olive oil and almonds. I highly recommend it! 1 orange (or blood orange, which this was meant to be but it had no red colour!)5 sprigs of thyme0,5 dl caster sugar 2,5… Read more »
-
Garlic & Parsley Twist Bread
I saw a beautiful twist bread from @lucyandlentils that inspired me to make something similar. Mine turned out messy and far from perfect, but still delicious. It was perfect together with a tomato soup! I used homemade pizza dough, but you can take a shortcut by using store bought. Dough (makes 2 breads)10-15 g fresh… Read more »