You might think that “black beans” and “brownies” do not belong together in the same recipe, but I am here to tell you that for a fudgy, vegan and gluten free alternative to brownies – these are certainly the way to go. Easy to whip up quickly, they will become your favourite dessert for a last minute surprise! Continue reading Black Bean Brownies
Now, the other way around – I will enlighten my non-American friends with something truly European. Glühwein, or mulled wine, is a European classic of hot spiced wine, perfect for drinking while you wander a Christmas market, after a day on the ski slopes, or just while you sit and watch Christmas movies. Continue reading Mulled Wine
My American friends won’t need a recipe, this is on every Campbell’s soup can from California to Wisconsin to Florida to New York. But green bean casserole, or really any casserole, is not a thing on this side of the Atlantic. I am happy to enlighten all of my non-American friends on this. Continue reading Green Bean Casserole
Root veggies roasted and then puréed together, what more could you want?? This makes a nice alternative to mashed potatoes at Thanksgiving, or just a lovely autumn side-dish to go with any of your roast dinners. Continue reading Carrot and Turnip Mash
The hero of late autumn, in another recipe – tangy apple and bitey fennel match together to create the perfect light side dish along the heavy roasts of holiday meals! Continue reading Apple and Fennel Salad
We can all agree that the villain of the winter roast dinner is the brussels sprout, a strange unsightly vegetable with a bitter taste. On the other hand, sweet licorice-like fennel is the hero of the roast vegetable, requiring nearly no work at all to taste delicious. Pairing these two together, and cooking properly, will be the answer to this particular predicament. Continue reading Miso-Honey Roasted Brussels Sprouts and Roasted Fennel
The warm dish winner of holiday dinners is, without a doubt, stuffing. Salty, simultaneously soft and crunchy, and delightfully easy to make, how could you not love it? Continue reading Homemade Stuffing
We will kick off the holiday recipe sharing with the easiest of the easy – cranberry sauce! This is my personal favourite of the leftovers of Christmas and Thanksgiving meals, especially since I have started making it fresh! Continue reading Cranberry Sauce
The question that should precede such the acquisition of work leftovers might be “what can I do with 5 kilogrammes of pâte feuilletée?” – for me this question came on the walk home, with a long heavy box tucked under my arm. Here is the result. Continue reading Elevated Potato and Leek Tart
I am always keen to try new things in the kitchen. As you’ve seen so far, there have been dishes inspired by Japanese cuisine, Indian cuisine, Italian and French cuisine, and plenty of other world-wide cuisines. After wanting to order jerk chicken for so long, and not actually doing it because it required a long walk to pick it up and they were always sold out, I decided to take matters into my own hands. It’s such a shame that I have lived in South London for nearly a year and still haven’t had proper peas and rice or jerk chicken but we’ll get to that post-quarantine. For now I will experiment! Continue reading Caribbean Vegetable Curry and Coconut Rice
Sans Estomac 