My last recipe was for cornbread. After I made it I thought I can make a cornbread pizza too, so I’ve tried it and this is how it turned out: yummy. It has a different texture to bread dough, obviously, but it takes very little time to make and it is interesting. I did not
I made cornbread muffins before for a bread showstopper – flours in vase. On that occasion I made the cornbread with cow’s milk and an egg, as I was following recipes I found online. This time I’ve made it vegan, as we are eating mostly vegan these days. It turned out very good and I
I shared this recipe for spicy mushrooms with peanut butter five years ago. I tried it after seeing something similar in a newspaper. In these five years I’ve made this recipe so many times, including for special occasions, such as Christmas or birthday celebrations. It is one of those dishes I can’t seem to get
Quinoa stuffed mushrooms sounds like a very posh dish, but it is so easy to make, just perfect if you are in a hurry and you don’t have to cook something more complicated. It takes about 50 minutes to make, but for most of this time you don’t need to do anything. Also, you can
I love houmous and it seems like I can’t get enough of it. From the first time I’ve tasted it many years ago, I’ve tried all sorts of different recipes, including a baked version. As a child, I would have eaten bean mash lots of times. My mother used to make it especially during the
I had an idea to make tahini soup. I love tahini and I thought it would be great to flavour a soup. I used cauliflower as a base for the soup. Potatoes work great too, but cauliflower is healthier and this is why I picked cauliflower. Both of these vegetables have a mild taste and
I made banana bread a few times while in lockdown, as one can easily assume. I thought of an alternative for my very ripe bananas and that is a banana and apricot crumble. It was delicious and I plan to make it again this week. I did not add any sugar in it, as both
