The other brilliant dish I tried from “Yotam Ottolenghi’s fusion feast” column in The Guardian. Continue reading “Cabbage with Ginger Cream and Szechuan Chili Oil by Yotam Ottolenghi”
His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes… Continue reading “‘Caponata’ with Silken Tofu by Yotam Ottolenghi”
When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
Oh, the fun we had when we said to the kids that we would be eating Poke Bowls for dinner…
Believe it or not, but the inspiration for this dish actually comes from a vegetarian cookbook from IKEA that we got over 15 years ago.
Continue reading “Edamame and Soba Noodle Salad”
We kicked off 2016 with having a go at some Asian inspired dishes based on some bookmarked recipes and spices that we had in the pantry.
Three weeks in our food box subscription from Marley Spoon, this was one of the favorites so far: a delightful udon noodle soup.
Obviously, when it comes to vegetarian food nowadays, there is no way around Ottolenghi’s Plenty and Plenty More cookbooks. Continue reading “Broccolini and Edamame Salad”