I looove fennel, but I realize that not many people do. I get it! What do you even do with that bulbous stuff that smells like the tea you had to drink when you were sick as a child? (For me it was chamomile, so that’s the reason why I loathe that particular tea)
Anyway! Hear me out! I encourage you to try this once, and if you STILL hate it, you have my permission to type up some angry comments.
Continue reading Shortie but Goodie: Roasted Fennel
This is the easiest one yet: Two ingredients. Unless you have a severe dislike for one of those, you will love this.
Continue reading Shortie but Goodie: Feta-Stuffed Dates
Apparently, hempseed* is super nutritious, high in protein and healthy fats and works well when sprinkled over smoothie bowls. At least that’s what my best friend since kindergarden served me for breakfast when I stayed with her (it was super healthy and super delicious). Which I don’t eat very often these days, because it is too cold and I want something hot.
So, I bought some hemseed and the stuff has been sitting on my shelf for a while and apart from occasionally putting it in my Müsli I haven’t eaten any of it.
What to do? Add chocolate.
Continue reading Shortie but Goodie: Hempseed Chocolate Bites
I recently heard of apple butter. Then I found out that apple butter contains no actual butter, and was a bit bummed. I will not do this to you. Tomato butter is made with butter.
So, uh… Like tomatoes? Not afraid of fat? Often consume bread and bread-like substances and need something to smear them with?
I’ve got you covered! Try mixing up this simple yet delicious concoction:
250 g butter or margarine
1 jar sun-dried tomatoes in oil
150 g tomato paste
Loads of thyme, oregano and other Italian herbs you like
Continue reading Shortie but Goodie: Tomato Butter
For some of you it’s Thanksgiving season and that probably means tons of food. While I don’t deal in turkey and I still use my mom’s very puristic mashed potato recipe (only potatoes, salt, pepper, nutmeg, butter and milk go in there, no fancy cream cheese or other spices), I do have a few ideas about dessert.
However, I have never made a pumpkin pie in my life. But! This honey semifreddo recipe is so, so easy. And you can make it ahead of whatever event you’re planning. I made this for my parents a while ago and they loved it, too.
This is it: http://www.nigella.com/recipes/view/honey-semifreddo-239
I only made a few slight changes: I used 200 grams of a very dark honey and regular cream and then left it to freeze overnight instead of just a few hours.
You may be tempted to leave out the toasted pine nut topping and probably also the honey drizzled on top, but try not to. It really makes a difference.
PS: Here’s a funny/serious bit about Thanksgiving with the brilliant Franchesca Ramsey: