A green soup
We are approaching the ‘hungry gap’, a time of the year when winter crops are running low and there isn’t much to be harvested. In the UK it usually falls around the months of April and May. This is, however, a good time for the…
My Recipes
Preparing salad leaves
If you grow you own salad or buy it at a farmer’s market, it will likely be grown organically and it will have some insects, or worse – small slugs, hiding in between the leaves, not to mention the dirt. The best way to prepare…
Jerusalem artichoke mash
Jerusalem artichokes are quite creamy when cooked, so they lend themselves to a mash or a puree really well. Ingredients (serves 2) 500g Jerusalem artichokes (or 250g Jerusalem artichokes and 250g potatoes) olive oil/butter a pinch of salt cream Method Peel artichokes and cut…
Jerusalem artichoke
Jerusalem artichoke, also called a sunchoke or a sunroot in different parts of the world, is a perennial plant that is related to sunflower. In fact, it produces tall yellow flowers that look a lot like sunflowers. The edible part of a Jerusalem artichoke plant…
Creamy Jerusalem artichoke soup
Jerusalem artichokes are a gift from heaven for making blended soups. They are creamy and sweet and make the most beautiful soup that will sustain you through a grim winter’s day. Ingredients (serves 2) 300-400g Jerusalem artichokes 1 onion 1-2 tbsp oil or butter 300ml-400…
Buckwheat porridge
Buckwheat porridge is one of those things that I love having for breakfast. It’s so simple to make, and is so delicious with a bit of butter or oil, that I could gladly eat it for lunch or dinner. I prefer the pre-toasted type, the…
Just Granola
In the past few weeks I’ve been trying out different granola recipes in search of that perfect one. I’ve been looking for one where tasty meets healthy meets sustainable meets a touch of the unexpected. I believe that the recipe I’m about to share has…
Good old cold borscht
Food to me is so much more than just the sum of the ingredients that were put together and cooked into a meal. It’s a real, down-to-earth representation of one’s culture, landscape, climate, etc. Soured milk is one such ingredient that stands out in my…
A basic sauerkraut recipe
It’s a cold, dim autumn evening in the mid 90’s and at home in our kitchen my mum and dad are forcing a shredded cabbage into a small bucket, until every ounce of juice has been squeezed out. They then cover it with a small…
Mango lassi for a hot day
Lately I have been getting back to fermented food. It’s just that it’s very tasty and, some say, quite healthy. Also, I come from a food culture where fermented food is part of the daily diet. Kefir in particular is used quite a lot especially…
Vegetable broth
I first came across this vegetable broth recipe 2-3 years ago in Sarah Bearden’s ‘Nutrition in essence’ book. I tried it out, loved the taste and the health benefits it promissed and been making it ever since. Or at least some version of it.…
Wild garlic pesto manifesto
Wild garlic is out in parks and forests, so if you feel like eating seasonally and being creative with your food go and get some Wild Garlic. You can use it any way you’d use kale or chard, just that it has much stronger garlicky…