Gizzi Erskine is a British chef and TV personality that I until now some how have missed out on. Such a pity because this fourth book of her, Healthy appetite is so inspiring with mouth-watering recipes with tastes from al over the world.
When I think about traditional Swedish tastebuds there are some specific herbs that comes to mind: dill, parsley, horseradish, mustard seeds (yes, it is a herb!) and caraway. All of them are very often (still) used in Swedish cooking and always bring me back to childhood and sunny memories. Today I want to give you a simple but oh so tasty, recipe for a beetroot and caraway mash.
I’m thinking about food almost 24/7. I read, write, cook and eat al the time (well, maybe not always eating but for the rest…). I love it! To go with my breakfast this morning, I had chosen a cookbook from the wonderful Sarah Britton. You know from the fabulous blog My new roots (click link)! She is writing about a rich sauce made with white beans and intend to use it for a cheese fondue. Interesting idea! So I made my own version, with cauliflower as main ingredient.
I like to have a sandwich every now and then but have been struggling with finding good spreads that stands up to my requirements. It should be really good to eat (obviously!), shouldn’t be from a package, preferably vegan and of course also low carb. Difficult combination. But challenges are to be adopted! This is one of the spreads that I created so far. A delicious mushroom paté.
For a dinner with dear friends last week, I made a new desert. A dessert with lovely mango, strawberries, lavender and a white chocolate sauce. It was so incredible good and luckily I had made way too much so that each one could take a second portion. On those moments you are extra happy that you have a blog to share your best recipes on hihi!
As a foodie, you probably love fresh herbs just like I do. Full of taste and colors they make every plate beautiful and add that extra oumpf to your dish every time. Probably you also have ended up with some sad, hanging herbs in your refrigerator once or twice. Herbs that you can’t use anymore and just ending up in the bin. Such a waste. I have the same problem but luckily I have thought of some solutions how to deal with it. Are you interested? Here is my Top5 to enjoy your fresh herbs longer! 1. Herb oil Blend your fresh herbs with olive oil, salt and maybe some garlic depending on how you would like to use it in the end. Decide for yourself it you prefer it rough with a texture or smooth as green oil. Easy as that. Making the oil works perfect with leaf parsley, cilantro, basil, dill, rosemary, chervil, mint… You name it! The ready-made oil can be used as part of your salad dressing, to spice up your omelette, to sprinkle on …
In a never ending search for taste explosions, I made these vegan eggplant rolls a few days ago. It consists of soft eggplant, crunchy pistachios, creamy cashew cream and lots of colors and lovely spices in every bite. It is a very easy recipe but there are some preparations that you need to take in consideration when making your dinner prep. Eat it as part of your dinner or make tapas. Lately I have deliberately starting to eat less meat and (even) more vegetables. But I’m not a vegan, nor a vegetarian. Im a fake-vegan, someone who have wet dreams about actually ones become one. Because I really don’t agree with the food industry or the way animals are treated in the food chain. But, living without cheese and eggs for the rest of my life. Neeeeh, sorry. Can’t do it. Instead of forcing myself into corners, I continue to explore fun food. What are you ideas and thinkings about this? Let’s get to work! Cashew cream with cilantro Makes a big batch enough for 4 persons Ingredients …
Until a few years ago I was afraid of making mayonnaise. Afraid of that it again would separate and I would end up with a messy mix in the garbage. I tried everything. My arms where in great pain after beating the eggs for a long, long time. I was swearing silently to not push the eggs to separate due to the otherwise high tones (a tip from my mum ones…). I actually had given it up. But! Thanks to internet and al great foodies out there, I have found the solution!
I’m so happy with this recipe! It tastes great, it looks fresh, it’s 100% vegan and has funny elements for any foodie with some will for using products in a maybe new way.
Today I have chosen the sesame seed as the tastebud in the spotlight. Such a small seed but with so many possibilities!
