Here is another quiche, one of many possible combinations in this savoury tart. I have opted to feature a more Mediterranean flavor to this French dish, by making the stars aubergine (eggplant), and courgettes (zucchini). Continue reading “51. Aubergine-Courgette Quiche”
Surimi is a crab-imitation fish stick easily found around the globe besides Asian countries. This is a simple everyday salad that takes almost no effort to make and will quickly become a favorite. Continue reading “50. Surimi Avocado Salad”
Carrot cake is generally assumed to be of anglo-saxon origin, and has been a world-wide favorite for a while now. Many shapes and variants exist: plain carrot cake, added nuts, currants, or pine-apple, and even carrot cupcakes!
Continue reading “49. Carrot Cake”
I took the idea from Martha Stewart, (you can find the recipe here). I used a mandolin slicer, but you can alternatively use a really sharp knife and slice the potatoes thinly. Continue reading “45. Crispy Potato Roast”
I really like children’s books. They are these little treasures we overlook and underestimate. Yet once picked up, they are like the forgotten indulgence that reminds us to stop and enjoy life. Continue reading “44. Hotcakes”
I have a sage plant which has really grown. I didn’t want it to go to waste, and there is only so much to be used in sage tea. Continue reading “43. Sage Crackers”
This is a salad that is as beautiful to look at as it is to eat. Beetroot is typically a winter vegetable, but in this day and age is not uncommonly found all year around. According to Wikipedia, “beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C” among many other health benefits. Continue reading “42. Elegant Beetroot-Carrot Salad”