How to keep track of all those recipe(-idea)s you want to try? Finally I found a solution for that, tested it out and made up this (vegan)Ā Lunch spelt salad with cucumber, nori and home made tofu-yogurt.
Recipes by people, and me!
Leaving out meat or fish of your daily meals isn’t that difficult. This veggie burger made from eggplant and duqqa will prove it. I promise!
On social cooking
Have you noticed the small buttons below each recipe at the bottom of the page? They help you spread the word recipe. Try it with this recipe Roasted sweet potato salad with pomegranate and baked ricotta! š
Spicing with the Wonder Jar
If I don’t know what to cook, I usually end up stirring some risotto. This recipe risotto with fennel and roasted tomatoes is one of my favorites.
Eating yourself into another season
Isn’t it funny how eating a dish can make you long to be in another place? Or another season even? Id you have a sunny desire – try this recipe: Pasta salad with tomatoes, watercress and burrata.
What are we eating tonight?
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.
Glowing with culinary inspiration
The French dish Tian isĀ 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 ProvenƧal feel?
My absolutely favorite summer pasta
As much as I love to tweak recipes to make them my own, there are a few that I simply cannot. This recipeĀ Pasta Caprese is a classic and doesn’t need any changes.
A dinner party in the woods
GettingĀ 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.
TheseĀ zucchini cupsĀ are inspired on her way of cooking.
A zucchini with an identity crisis
Classic dishes are hard to call your own. But I’ve never seen anyone serving the classic Italian Pasta Carbonara in a zucchini like i did, so maybe this time it’s acceptable to do so.