Come and eat me.
Come and eat me.
This is a slice of praline, walnut and white chocolate gateau. Not as quick and easy as cupcakes, but I have a feeling the effort’s worth the struggle.
Look at this oreo-cream brownie. Doesn’t it seem to speak to you? I’m hearing voices that say:
"A moment on the lips, that moment is a GIFT."
I like my spinach wilted with mushrooms in a frying pan, drizzled with the smallest bit of olive oil.
Well, I never thought that I’d be able to survive on vegan food, but this looks scrum!
whole wheat vegan macaroni and cheese with asparagus and mushrooms topped with sriracha, and steamed broccoli with lemon, nutritional yeast, salt, and pepper
How glorious. This really is the type of cooking that is universally popular, so multi-purpose (as a starter or lunch-time treat) and yet relatively easy!
You can buy blocks of sticky tamarind paste from Asian stores. Dissolve a couple of heaped spoonfuls in some warm water, and sieve out the big stones. It has a sweet-sour kind of taste.
Separate the chard stalks from the leafy green part, chop the stalks and fry them with a large onion until soft, and then stir in two teaspoons of ground cumin and a teaspoon of ground szechuan peppercorns. As they release their aroma, add in the cauliflower, broken into florets. Stir this all around and add in a tin of coconut cream, and about the same again of water. Cover and simmer, stirring every now and then, until the cauliflower is almost cooked. Add the tamarind and the green leafy bits of the chard. Cook for a few more minutes, and serve with basmati rice and a generous sprinkle of toasted sesame seeds on top.