When it comes to tea, Lapsang Souchong is my favourite, I talked about it on my lifestyle blog, if you fancy a read. I tried it for the first time last year and I loved it from the first sip. I enjoy its smoky and intense flavour and I think it works great in savoury
I called my recipe Dark Chocolate Spread, but more appropiate would have been to call it: Almond and Dark Chocolate Spread, as the main ingredient is almonds. This chocolate spread is also vegan, naturally gluten free and so so good. I used very good quality vegan dark chocolate with 85% cocoa solids, without any palm
I was delighted to find spring garlic at one of our local shops, a small supermarket with International produce. We had a lot of spring garlic these days, as you can imagine. It’s not something I usually find in supermarkets, so it was lovely to see it on the shelves. If you didn’t try it
I bought some lovely fresh Okra and I pondered how I should prepare it. Yesterday I’ve decided to try Okra with miso glaze and it turned out delicious. My husband loved it too. Next time I’m making a bigger portion and when I say next time I mean today, if I find fresh okra in
I made vegan risotto with coconut milk many times, but this it the first time I made vegan peanut butter risotto. Surely it will not be the last. I wanted to try something different and I thought of peanut butter. It was delicious, this is will be my new go-to recipe for a while. I
I only recently started to make polenta chips and I find them very nice. Polenta chips are naturally gluten free and low in calories. For two servings I used only 80g of cornmeal, this means that a side dish of fried polenta chips will have a little over 200 calories. The only downside of making
I love potato wedges and I don’t exaggerate when I’m saying this. The soft smooth texture inside, covered by a crunchy layer on the outside is so appealing for me. I’ve tried different ways to make potato wedges and finally I’ve discovered the best one. I want to share the recipe with you. I made
