Wednesday was a good day.Continue reading “Oat milk flat white at Rapha”
Raw pumpkin and butternut squash seeds are quite unpleasant to eat without cooking. They are too chewy and hard to break down when biting on them, and you end up trying to swallow them whole. Not a good idea when they have a bit of a hard edge if they’re half chewed.
But once you cook them, it makes them nicely brittle and crispy, and it also brings out their deliciousness 😋Continue reading “Roasted pumpkin (or butternut squash) seeds”
I wanted something soothing and autumnal like a shepherd’s pie but I was also feeling quite adventurous and experimental, so I ended up with this delicious alternative, which also happens to be vegan 😇Continue reading “Butternut squash & turnip pie”
I went on a tiger nut frenzy last week, as I made a batch of horchata and then I also turned the leftover “pulp” into “flour” for making biscuits. Absolutely ZERO WASTE! I was very pleased.
This time I used just tiger nuts. No cinnamon or lemon zest as in my previous attempt. And it tasted better than ever! So tiger nutty. I find it hard to describe this flavour; you have to try this type of horchata to understand how it tastes—it’s quite unlike Mexican horchata.
My friend and prestigious Horchata Connoisseur Belén has asked me to share the recipe for the biscuits, so here it goes!Continue reading “Horchata + tiger nut biscuits = the ideal merienda?”
Spaghetti with olive oil, pepper and sprinkled with truffle shavings.
That’s it.Continue reading “Truffle pasta”