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”.
Most often you probably buy an already made tofu but you can also make it yourself, either from scratch from soybeans or as today a homemade tofu made from soy milk. You can quickly make it and can replace both mozzarella and cottage cheese with it.
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!
Sometimes al you need is a simple and tasty mushroom sauce with oat cream. Easy to make, fits to almost anything and not expensive to make. Additionally, you can vary it with several ingredients.
I bought a whole bunch of curly kale the other day and have all sorts of ideas what to do with it. Here is a first recipe that works well for lunch or even as an appetizer? I give you egg-free green pancakes with lots of curly kale!
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!
After a long vacation finally the book reviews are back on the blog. And oh, theres so many fun, good and inspiring cookbooks released since the summer! Today I have a review of a Swedish book called Baka vego and recipes for apple syrup and lemon curd.
Many with gardens have an overflow on zucchini at the moment. Or you just find them at a very cheap price in the supermarket or on the market. What better moment to make use of it? I have some yummy recipes for you with zucchini to come but today I start with this citrus-scented oven baked zucchini.
