Author: Vaida

Oat porridge with molasses

Oat porridge with molasses

Molasses is a dark viscous syrup which is derived from the process of refining sugar from various plants, such as sugarcane, sugarbeets, or pommegranate amongst others. They are crushed to release the juice and then boiled down till sugar is crystalized. After sugar is removed,…

Autumn essentials

Autumn essentials

Temperatures are getting cooler, days are shorter, and autumn is gently creeping in. Plants loose their leaves, and focus is shifted towards the roots. As nature draws in, it’s time to look inwards. We, with all nature, enter a time of quiet reflection and meditation.…

Celeriac and apple mash

We all know what celeriac looks like, but we don’t really know what to do with it. Some say its flavour has hints of celery. It certainly adds substance to dishes. I’d say, unless you really really like celeriac flavour, never make a mash entirely…

Buckwheat and oat granola with pumpkin puree

Buckwheat and oat granola with pumpkin puree

This is my special buckwheat and oat granola recipe with some pumpkin puree mixed in as well as some extra spices. It’s a great granola for winter as it contains ginger, cloves, nutmeg, cinamonn- spices that have warming qualities and make this granola especially suited…

Courgette (zucchini)

Courgette (zucchini)

Courgette or zuchinni, is a tender, long and green summer squash which is a member of a cucurbita family. Other well-known cucurbitas are cucumbers, melons, squashes and pumpkins. Courgette originates from Mesoamerica, where its ancestors were cultivated for thousands of years. However, in its present…

Pan-roasted courgette with herby sauce

Pan-roasted courgette with herby sauce

It’s that time of a year, when courgettes are coming to you via different channels at a fast rate and then are quickly forgotten while gathering mould in your fridge drawer or a dark corner of your kitchen counter. I think you’ll agree that we…

Courgette gravadlax style

Courgette gravadlax style

Courgettes, also known as summer squashes, are abundant in the months of July and August in the UK. If you start picking them earlier rather than later, when they haven’t mattured yet and turned into a marrow, you’ll be rewarded with firm little courgettes that…

The forgotten chervil

The forgotten chervil

A somewhat forgotten herb, that is easy to grow and has a subtle aniseed flavour. If the conditions are good, chervil will grow beautiful deep green fern-like leaves, similar to those of parsley but finer. It is an annual herb that loves semi-shade conditions during…

Lemon balm cookies

Lemon balm cookies

Lemon balm has sprung back into a vibrant green growth like no other herb this year. It is full of citrusy flavour and fragrance, and its leaves and stems are smooth and tender. It felt like it’s a good time to do something with it…

Cauli-flower

Cauli-flower

Cauliflower, together with other well-known edible plants of brassica family (kale, cabbage, brussel sprouts, etc.) is a descendant of a wild cabbage or Brassica olaracea. You can find wild cabbage growing in coastal areas on cliffs around Southern and Western Europe. Cauli – flower, is…

Cauliflower soup

Cauliflower soup

Making cauliflower into a soup is, in my opinion, one of the easiest and simplest ways to consume cauliflower. Ingredients 0.5-1 cauliflower head1 litre vegetable stockA pinch of saltA pinch of nutmegCream (dairy or plant based) Method Cut cauliflower into florets. Add it to the…

Cauliflower mash

Cauliflower mash

Cauliflower mash is a wonderful alternative to a potato mash, it is creamy and comforting. Give it a try if you’re looking to make your eating a bit more varied. You can make half cauliflower and half potatoe mash. Or you can add some more…

Peas

Peas

Peas are one of my all time favourite vegetables. Best freshly picked and put straight into one’s mouth. Their sweet flavour is so hard to resist, just thinking about it makes me want to munch on some. Peas are world’s oldest vegetable, it’s been found…

Comfort food chat with Narelle

Comfort food chat with Narelle

Join me as I chat to my friend Narelle, an Australian who grew up in Papua New Guinea, now based in Cardiff, Wales, UK. We talk eating ice-cream every day, where you can buy world’s best ice-creamcom,  baked purple sweet potatoes as a a comfort…