A few days ago I heard an interesting feature on the radio our about our everyday food. It can be such a tricky thing! But maybe my vegan roasted walnut sauce with pasta could work?
My husband bought some crazy salad cutlery to me a month ago. True disco cutlery in orange and glitter! Of course I had to think of something disco-like to go with it … It became a wonderful disco salad with buckwheat, tarragon and apples. Or just simply put a salad with some of the best ingredients from early autumn!
For today’s lunch, I made tasty mini pancakes with beetroot and sauce with horseradish. I thought you might want the recipe too?
The other evening I wanted to sneak up something fast for dinner. It became a delicious salad with quinoa, fresh figs and mustard dressing!
Pink ricepaper rolls with tamarind dip and cashew furikake. A long title and a long post but don’t be discouraged! Rice rolls are one of the easiest things to make.
The fennel is at it’s best right now! Therefore, I serve you my new favorite, baked fennel with pink pepper and almond flour. If I got the chance I could probably eat this every day for a while…
With all the amazing fruits and vegetables that are ready for harvest right now, it is a true pleasure to make your own fruit leather. It’s so easy to make and fun experimenting with!
Today there’s a sweet potato burger on the menu! The recipe comes from the book Green burgers written by Martin Nordin. Of course, you will also get a review of the book as well as the recipe for fun sweet potato burgers with almond feta and blackened vinegar.
As a food blogger and recipe developer you almost always have a well-filled refrigerator. Many recipes needs to be cooked, refined and then cooked a second or even a forth time. Today I had some nice leftovers from my cheese sauce and cherry relish waiting for magic. Together they form todays crispy toast with cheese sauce, cherry relish and sichuan pepper.
Can I offer some homemade purple corn crisps with cheese dip? Or would you prefer the cheese sauce hot to go with your pasta instead? And the crisps to accompany your guacamole? It’s tasty either way. And colorful. And just nice in general.