This illustration of carrots was the first I made, and finally have a recipe to use it with. It’s a lovely Summer-ly Buckwheat salad with peach and roasted carrots.
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.
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?
Where I lived before I moved to California, I was devoid from exciting new vegetables. In the big Chinese supermarket on my block I found two and made this Lemongrass flavored rice with edamame and pea shoots & grilled king oyster mushrooms.
About how I ended up my Sunday morning holding a screwgun in a dirty kitchen. A long story, but short recipe for home made Apple Juice with rhubarb.
As experienced as a cook I am, every now and then I suffer from a lack of cooking creativity. One of my rescues is this Pasta with spinach and any soft cheese.
It felt a bit like ‘cooking by color’, when I got inspired by red beets and onions laying closely together. They ended up even more united, in this Millet salad with beets, roasted red onion, feta cheese and serrano ham.
At the Farmers Market I got seduced! By bright yellow beans. I gave them the starring role in a refreshing Yellow bean salad with feta.