Peanut Butter Thai Dressing (on a Kale, Beetroot and Cucumber Salad)
The only thing that matters in this salad is the dressing. It is pungent from the fish sauce, sweet, acidic, and silky smooth. I use it...
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MINGLED FOOD
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Carrot Rice with Saffron, Raisins and Pecans
Aromatic, on the sweet side, healthy and vegan. This is a great recipe to include in your buffets, and weekly diet. Soak in 1/2 cup of...
Cauliflower and Pepper Quesadillas
Only two ingredients in this filling and yet nothing is missing. Place a non stick pan on very high heat and allow it to start smoking,...
Linguini with Morels, Garlic, and Thyme
There is a reason some recipes like the following, become classics. Mushrooms, garlic, white wine, fresh thyme, and a bit of heavy cream...
Quinoa Patty with Butternut Squash and Oats
This is delicious, I promise. It is something different, light and nutritious, and very handy to keep in the freezer a for a super quick...
Kale and Beetroot Salad with Chestnuts, Pecans, and Pickled Mustard Seeds
A crunchy, earthy salad I like to serve with omelettes, quesadillas, or patties of all sort. It is basically an assembly recipe where the...
Butternut Squash Pizza with Lemon Zest, Chilli, and Thyme
A delicious, different, homemade pizza is ready in 30 minutes, once the dough has rested and risen. Very different flavours mingle...
Giant Beans with Porcinis, Chestnuts, and Kale, baked in a Miso Sauce
This is an incredible recipe. It is earthy and sweet with a lot of umami notes. Dry giant beans, very common in Greece by the name of...
Warm Winter Salad
A different approach to a potato salad, where potatoes are not the unmistakably predominant ingredient but rather an equal partner to a...
Sweet and Sour Brussel Sprouts with Chestnuts, Butternut Squash and Grapes
This is an adjusted version of a recipe from Ottolenghi's Flavour. Apart from some ingredient additions and omissions, I have also...
Winter Wild Rice
Wild rice, butternut squash, chestnuts, hydnum mushrooms, and a subtle apple taste. This is the best of winter on a plate. Cook your rice...
Pumpkin Kebabs with Chickpeas and Bulgur
I really believe these vegan kebabs are a lot more flavourful then meat kebabs. The original recipe is from the incredible book "Fresh...
Asian Vermicelli Slaw with Red Cabbage, Radish, Onion, Cucumber and Cashews
This refreshing salad is a great alternative to your usual slaw. It is all about the knife work but mostly the dressing. The noodles. I...
Saffron Cauliflower and Brussel Sprouts with Raisins, Olives, and Caper leaves
This recipe is slightly adapted from Ottolenghi's "Plenty" and it is unexpectedly delicious. It would serve great as a side dish to a...
Whole Wheat Spaghetti with Brussel Sprouts and Yellow Trumpet Mushrooms
A very mingled vegetable pasta with yellow trumpet mushrooms, brussel sprouts, leeks, garlic, sake, just a touch of heavy cream, parmesan...
Yoghurt Flatbread with Mushrooms, Garlic and Parmesan
There is something I love about dairies in batters and doughs. Buttermilk in cakes and yoghurt in flatbreads especially. It makes them...
Sweet Potato Quesadillas
Quesadillas, are a great solution to a fuss free meal, and a clever way to use leftovers, so keep some tortillas in the pantry. I prefer...
Roasted Butternut Squash with Beurre Noisette and a Crispy Sage and Chilli Salsa
I have long stopped peeling raw pumpkins, unless it is for very specific, unavoidable circumstances. In all other instances I will put...
Cauliflower Korma
I love curries, I just love them, could be eating them everyday, summer, winter, could even be eating them cold. This is the classic...
Pho with Vermicelli Noodles, Kale and Enoki Mushrooms
This noodles-in-a-fragrant-broth type Vietnamese soup is rapidly conquering my heart. I use Vermicelli noodles here, but try it with flat...
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