Hello everyone, hope you are well and (if you live in the Northern Hemisphere) cosy! The weather has been a bit on the chilly and rainy side lately, hasn’t it? At least here, it has. I am wrapped up in a blanket and downing cup after cup of warming herbal tea as I type this. You can certainly feel a chill in the air and my body starts craving comfort food more and more often even though I am still keeping up our summer tradition of making a massive salad for lunch consisting of late summer vegetables....

I love serving this Gochujang tofu in a bowl with rice, sprinkled with green onions, cilantro, and sesame seeds. It would also be great in a Korean-inspired taco situation! This recipe couldn’t be easier, and it only takes about 20 minutes to make. It’s a delicious protein-packed plant-based meal (say that 10 times fast). While tofu can be a bit bland and boring on its own, there are some tricks for making it super flavorful....

Leeks are part of the allium family - so similar to onions, shallots, chives, garlic, and so on. But they have a very nuanced, sophisticated taste (compared to harder notes of, say, a red onion). But that doesn’t mean it can’t be substituted! So, remember that each large leek makes a cup of chopped leeks and read on. Green Onions or Chives My favorite substitute for leeks are green onions or scallions....

Can you make a Taco Bowl ahead of time? Yes, the beef and bean mixture can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave. The toppings can also be prepared in advance and refrigerated for up to 3 days. Are Taco Bowls suitable for leftovers? Yes, Taco Bowls are great for leftovers. The beef and bean mixture and toppings, stored separately, will keep refrigerated for up to 3 days....

WHAT IS WHITE CHICKEN KORMA? The Thick Creamy Pakistani White Chicken Korma is a special recipe made with onion and cashew pastes and a mix of spices. It gets its creamy texture from heavy whipping cream. This recipe comes from Pakistan and India. What makes this white korma different from Mutton Korma and regular Chicken Korma is its unique taste and super smooth texture. This Pakistani main dish recipe looks fancy with its rich, smooth, and creamy texture, making it the perfect recipe to wow your guests with ease....

Baklava is one of these things that I did not use to like until I came of age. When my gran brought it back from one of her travels to Turkey when I was young, I pronounced it ‘too sweet’ (can you believe it?) while shoving a handful of nasty, perfumed, artificially-coloured, heart-shaped sweets into my face. Classy, eh? 🙂 When I moved to London, I got to taste this Middle-Eastern treat again and fell in love with it immediately....

Hands up who doesn’t like a good, fat burger? Yeah, I thought so…Burgers are pretty difficult to resist now and again, aren’t they? I personally think that it’s as much about the quality of the extras and condiments, textures and flavours bouncing off each other as it is about the patty itself, which is perhaps why veggie burgers aren’t just popular with vegans and vegetarians. In my experience, vegan burger places tend to pull out all the stops and I find that their burgers are always really well thought-out with unique flavour combinations and a range of textures that excite the palate....

Greetings from Krakow, where I am spending some time away from my kitchen stove and with my family and friends. I was hoping for strolls around the old town in beautifully sunny yet mild weather with golden leaves falling off the trees and I got my wish for a couple of days but my good luck has run out and it’s going to be raining and drizzling – except for one day – till I board the plane again....

Happy Wednesday, guys! By the time you’ll get to read this, I will be up in the air, on my way to Heraklion (Greece), counting down the hours until hitting the beach! As I still have a million things to do before I go – cleaning the house (we have a friend staying over to look after our little furry terror), packing, finalising my photo edits, I will be brief....

What have you been up to this weekend!? We ambled around town on Saturday, including curry and coffee pit stops (not at the same time as that would not have been wise 😛 ) and yesterday, we did some gardening and I worked on my pizza tossing skills, which I am slowly getting the hang of. So, all in all, we had a good, relaxed weekend. I used to hate gardening....

I realise that you are all probably quite full after Christmas, but I made an obscene amount of these cute little meringue kisses over Christmas and as soon as they came out of the oven, I could not wait to share the recipe with you. I had absolutely no trouble getting rid of them, my friends were more than happy to sample some. They could not believe that these melt-in-the-mouth crunchy shapes were not regular, egg meringues....

I cannot believe it’s been almost a month since I’ve last published a sweet recipe – that’s so unlike me and I’m rushing to correct that asap. I must admit that while there have been no desserts on the blog, my personal attempts at curbing my sweet tooth have not been very successful lately… It’s a bit of comfort I am clearly unwilling to give up in this era of constant home imprisonment and in a deluge of terrible pandemic-related news…...

It’s only just Wednesday and what a week it has been, lots going on. The most exciting thing happening this week is that finally, after almost a year since we moved in here, we are having the floor of the entire downstairs done. When we moved in, we were secretly hoping that there was an original pine wood flooring hidden beneath the dated blue carpet in the living room and we were right....

With fall in full swing, the season for pumpkins and squashes of all sorts is finally here too. It’s also the season of colds unfortunately and as I’ve had the ‘pleasure’ of having been intimately acquainted with a nasty one this past week I was not in a state to shoot a new recipe. Instead, I gathered all of my favourite pumpkin and squash recipes here hoping to bring you some culinary inspiration while I get better....

It’s easy to forget how delicious raw zucchini can be, especially because it’s so sponge-like and absorbs so many flavors easily. This raw zucchini salad is such a delicious way to enjoy a healthy raw vegetable, and it’s so easy to whip up in only 10 minutes! The star tool of this recipe is a vegetable peeler, which you can use to easily make the zucchini ribbons and the gorgeous shaved parmesan cheese....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Easy side dish that everyone will love. You just need two ingredients and less than 30 minutes!Oil-free but you can’t tell the difference between these fries and deep fried French fries!Crispy on the outside, soft and fluffy on the inside. Way healthier and in less time than a trip to the nearest fast food restaurant!...

This is the sandwich to end all sandwiches. With crispy, cool, sweet apples, salty prosciutto, tangy goat cheese, and simply dressed peppery arugula, this light and healthy meal will hit all of your taste buds and leave you feeling satisfied. It’s the perfect combination of flavors. Plus, it’s super quick and easy to make- you’ll have it done in 5 minutes start to finish. 10 tops, especially if you get distracted and start munching on the arugula and apples partway through, as I did....

This Asian vermicelli salad with crushed peanuts is pretty much what we’ve been living on for the entire summer. As its still pretty hot here (so much so that I’m planning to top up my tan on Saturday, yay!), I’m not about to stop making it just yet so I thought I would share this simple recipe with you. It’s easy and quick to make and really flexible. Use any vegetables you like and if you want to make it even more substantial, feel free to add some baked or fried tofu on top....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Quick and easy. This recipe comes together in 15 minutes! It’s super easy to whip up and can be made three to five days ahead of time. Fresh and creamy. This homemade avocado cilantro lime dressing has a rich and creamy texture, making it a great addition to your favorite salad, tacos, burrito bowls, or many other dishes....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Quick and easy appetizer made with only a few simple ingredients, these avocado deviled eggs are ready in under an hour and are sure to be a hit with your guests. In fact, it’s one of our favorite appetizers!Healthier option: They are a great source of healthy fats and protein and made with avocados to provide creaminess instead of mayonnaise....