Image © Victoria Vincent Photography Ginger beer is one of the easiest and low maintenance naturally fermented drinks and, in my opinion, rather fun to make (science geek right here). The flavour is intensely beautiful to boot! I prefer to make my own because I can reduce the sugar content while maintaining that great flavour. But my favourite part is being able to add different combinations of fruits, herbs and spices to the mix when it […]
These are so much more than a muffin and they really do taste as good as they look. Very moist, and surprisingly delicate for a polenta cake. Not dense or heavy at all and much more simple to throw together than a standard polenta cake. The rose and cardamom is a classic pairing with lemon and is delicous. The honey lemon curd cream is a bit like guilding the lily, but hey, I love a good bit […]
This recipe for kimchi has been a long-awaited blog post and by far the most requested I have had to date. This will be my last post for the year so I can enjoy some uninterrupted down time with my family and our friends. I am also excited to work on some recipes and other projects over the next few weeks that I will share in the new year. I will post the odd photo on […]
I wanted to share a recipe for some delicious biscuits my friend Greta brought around for me a few weeks ago. These cookies are not what you would expect! They taste and feel like a classic chocolate chip cookie but are made with unconventional ingredients. Perfectly chewy and a great option for people on a plant-based diet or those who want a gluten-free, dairy-free, egg-free and nut-free cookie.
Mole (Mo-lay) has got to be one of my favourite sauces of all time. It has a special flavour that is completely unique to Mexico and is the perfect balance of salty, sweet, sour and bitter. I have very fond memories as a child of eating turkey in mole sauce during very special occasions.
This is one of the tastiest curry dishes and it is on the menu for dinner this week. The browned onions add a rich flavour and pair beautifully with the tomato and tang of the kokum. It is also easy and quick to make and friendly for people who eat a vegetarian or solely plant-based diet. I often make a mung bean dahl (recipe coming soon) and basmati rice to go with it. Slow-rise spelt […]