I make stuffed aubergines from time to time, but I haven’t shared the recipe for them until now. This time I’ve made stuffed aubergines with oriental spices, served on a bed of basmati rice. Recently I’ve read a recipe and it changed the way I’m making the aubergines. The aubergines are twice baked. It sounds
I’ve made Mushroom Ketchup recently and I loved it. Here is the recipe for the ketchup. This recipe, for mushroom pate is very similar, only a few spices are different, and, of course, so is the texture. I’ve used the same kind of mushrooms because those are the dried mushrooms I still have at home.
I was thinking of using vegan spread instead of butter in the standard biscuit recipe that I’ve made many times, to see how they turn out. There isn’t any difference between the biscuits with butter and these dairy free chocolate biscuits when it comes to taste and texture. I was very pleased and I will
Breadfruit is a cousin of the better known jackfruit and of the well known mulberry. It was domesticated in the Philippines. The trees grow very tall, at over 25m in height. There are more types of breadfruit trees, but the fruits look very similar. I bought the breadfruit from an ethnic shop. It is quite
I’ve had recently some pretty delicious apple crumble at a restaurant. My husband loved it too, so I thought I should make my own version of a crumble. It’s not something I bake often, so I can say that the lovely lunch inspired me. To give it a twist, I made Apple and Pineapple Crumble.
Today I’m sharing an idea of what to cook easy and fast, using purple sprout broccoli. This recipe is part of my Caravan Cooking series. To make the side dish you would need only a frying pan. I’ve served the purple sprout broccoli as a side dish for mash potatoes and grilled vegan cheese that
Mushroom Ketchup sounds like a very posh and new version of the well known tomato ketchup. But, the reality is that ketchup was made with mushrooms, long before the discovery of the Americas and, thus, of the tomatoes. It was a Western version to an Asian spice and so, the mushroom ketchup was very salty