This recipe is just so cool! Did you know that you can make you own homemade soy sauce just out of mushrooms? Well today I show you how!
A simple luxury is to be able to offer your own homemade crispbread for breakfast or the drink. Today I make a super simple crispbread with teff and seeds!
Really? A chocolate smoothie with COURGETTE! No, I didn’t go crazy. This taste sooo good! The frozen courgette with cacao creates a milkshake-like drink that I often make for my husband and myself in the afternoon as an extra energy boost.
Condiments: make your own vinegar, harissa and hot sauce was released in Sweden in 2015, but just recently it appeared here in Holland translated and today I have the pleasure to review the book. I also have chosen a super recipe. So simple yet so incredibly useful; your own homemade dehydrated veggie bouillon!
Time for some inspiration for what to put on the sandwich! Today I have prepared a goat cheese* but without the goat milk or the rennet. Fantastic on a sandwich just plain or with some topping like fresh onion, apple or cucumber. It also works perfect for browning in the oven, just like the “chevre chaude”.
Forget everything about tasteless tofu, this is the good stuff! Super-easy to make but you need a bit of time as the onions really should be slow baked soft to blend nicely with the rest.
In the winter months we can at last plan some intense dates with old acquaintances like cabbage, root vegetables and onions. Vegetables that were made to be enjoyed right now! Today I therefore invite you to the kitchen to make caramelized onions with date syrup.
Last year I wrote about the tastebud preserved lemons. At that time I also wrote that it worked just as good with purchased preserved lemons too. I regret it intensely. After having a taste of my friend Micheline homemade preserved lemons I know better.
Today you’ll find a rich mushroom tapenade with both fresh and dried mushrooms in the blog-bowl. Filled with lots of flavors and made to brighten up your dinner, light warm winter bonfires in your friend’s eye and make you feel like you just won the lottery. Mushroom tapenade is the thing!
I love fennel! So much that I even eat it for breakfast every now and then … But today I made a yummy warm fennel gratin with almond feta instead. Simple and delicious!