This is a good way to use either fresher or older kimchi and can be used with any combination of vegetables. Another warming dish for a cold day!
Continue reading “Kimchi stew”Cauliflower fritters
I bought some spices online, and an interesting looking recipe by Susie Morrison (Gourmet Glow) was included in the box. I did not have any better ideas for dinner, so I thought: why not try this?
What a success! We’ve made several times already, and I predict there will be more repeats (if only because we’ve bought more za’atar—all these repeats depleted our stock!)
That said, the original instructions confused me a bit, and they also suggested using some ingredients I did not have at hand, so this is my own interpretation, adjusted to my own way of cooking.
Continue reading “Cauliflower fritters”Sweet potato and coconut soup
This recipe is based on a recipe from the “New food for thought” cookbook – from the long gone and much missed Food For Thought Covent Garden restaurant.
Continue reading “Sweet potato and coconut soup”Roasted pumpkin (or butternut squash) seeds
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”Butternut squash & turnip pie
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”