I’m very found of Guacamole and, luckily for me, my husband is too. Thus, Guacamole is something we are making quite often. Usually we have it for dinner, alongside an omelette and some slices of red peppers. Or, if we want to eat vegan, we might have the dip with wholemeal toast and, of course,
I’ve pondered if I should share this dish or not. It’s not a single item in itself, so I imagine is less likely my readers will want to try it. On the other hand, I made this dish as a starter for New Year’s Eve and it was a success. I loved it, mainly because
Have you ever tried to Make Your Own Specialty Olives? Like the ones you get at fairs or in the supermarket? But much cheaper and with the added bonus that are homemade? I made flavoured marinated olives hundreds of time. This time I’ve used sundried tomatoes, herbs, fresh garlic and a blend of vegetable oils.
I like making my own flavoured butter. I shared recipes for Miso butter and also a simple butter spread. I also make garlic butter and herby butter from time to time. I saw somewhere seaweed butter and I wanted to try it. As I forgot where I saw it, I made my own take. It’s
Zacusca is a traditional Romanian dip that is usually made in Autumn for the Winter. It lasts for a few months in the cupboard. My husband likes this dip a lot and we might buy a jar or two from the International shop we go to. The downside of the shop-bought zacusca jars is that
This weekend we had the end of season party at the manor house I’m volunteering. We all got together and had a chat about what we did. We also talked about what we are going to do next, there are special activities before Christmas with lots of children from local schools. For this occasion I
Deviled Eggs, the way my mother used to make them for me and one of my husband’s favourite starters. I was sure I’ve shared the recipe on my blog, but when I looked yesterday I realized I didn’t. I took pictures of the deviled eggs I made earlier, so I can write the recipe. I