This time of year a lot of pumpkin-based recipes are appearing, so I am going to share one, for Pumpkin Baklava, which is an interesting merge of a pumpkin strudel with a syrupy baklava. The recipe is naturally vegan. It looks lovely and it is interesting. It is very similar to a standard baklava, but
This is the first dish I cook in my studio as a student. It is a posh dish, but, at the same time, you only need a microwave to make this. It takes less than 10 minutes to make and that is great for many reasons. Za’tar is becoming one of my favourite spices and
White bait is not a very common dish in Britain, but it is common in Romania. Fried white bait can be bought in the summer time on the beach or at events and fairs around the country. My husband came up with the idea of making a vegan version of white bait using baby corn.
Panellets are Andorran biscuits, which are similar to the nearby Catalan biscuits because their cuisines have much in common due to Andorra’s location. I had this recipe for a couple of years in my to-bake list and after making this I know I should have made it sooner. The ingredients for biscuits sound strange because
Makdous is a delicious Syrian aubergine preserve. I tried Makdous first at a local restaurant, opened by a Syrian refugee, who serves traditional recipes. I love middle eastern cuisine, so I tried their food a few times. I made a small batch for the first time and I would recommend doing that. If you are
A few years ago I made Smørrebrød for the first time and loved it. I made it again and again, so it is time to refresh the recipe, especially as I stopped eating eggs. The first time was a challenge for Great British Bake Off, I also made it while we were caravanning. I made
I planted some beetroot seeds and I was impressed with how big the leaves were, but very small beets. So, I wondered if the leaves are edible and indeed they are. So, I came up with the idea of a beetroot leaves stir-fry, as a side dish. We had this with mix veggies fries (carrot,