3 bananas getting brownish + 2 eggs that needed to be eaten = 1 banana cake! Well, actually I baked 2 halves, and was wondering if that would change my way of baking banana cakes for ever.
At the Farmers Market I learned about grapes that are specifically grown to become raisins. And that are lovely to eat when still a grape as well! Meet the raisin grapes.
When you’re reading this, I am back to my home country for a week. So I’d like to take some time to introduce the tallest people on earth to you. And serve a cold brewed ice tea along with that.
The French dish Tian is a kind of a gratin but then upright. And without the potatoes. Oh, and I don’t do eggs in my gratin. Well, thankfully it is as great! Maybe because I put some lavender in it for a real Provençal feel?
As much as I love to tweak recipes to make them my own, there are a few that I simply cannot. This recipe Pasta Caprese is a classic and doesn’t need any changes.
Getting inspired by the recipes of Erin Gleeson from her Forest Feast Cookbook isn’t difficult. She presents her dishes in such a colorful way that you immediately want to run into your kitchen. These zucchini cups are inspired on her way of cooking.
Can you call any cooking task a bother? I’ve been thinking about it, but I can’t. Not even when involves a lot of garlic and dirty hands. Simply because roasting garlic is easy and provides you with a great condiment with lots of possibilities to use.