No, this isn’t vegan. It’s definitely a special occasion type of dish. For brunch. And it’s well worth the time and effort! Continue reading Egg Yolk Ravioli
Because sometimes you only want a small batch. Because you only want to make enough that will last a few days, or as a snack to take to work, or just to simply eat a couple.
While I enjoy making a whole tray of muffins, sometimes they’re just left to go stale, or no one eats them all (correction: I don’t eat them all), or you forget about them…
When I used to work for Starbucks, I hated earl grey tea. As a barista, we needed to try all drinks in order to be able to recommend pairings. I couldn’t stand the peppery taste of earl grey (what I taste prominently), and wasn’t the fondest of the London Fog drink. Fast forward 7 years, and now I love the drink and the tea.
I’ve always been a lover of brunch, so I’m constantly looking for new recipes to make for lunch. Waffles has been a staple, as has been crepes. My best friend came over, and I suggested we could cook the meal at home. This time, I wanted to try my hand at quiche, since I don’t recall ever doing it on my own. Plus, who doesn’t like a good hearty quiche – packed with protein from the eggs, and wonderful veggies, and a delicious crust. Continue reading Vegetarian Quiche
I’m a little late, but Happy New Year! I hope you’re enjoying your 2015 so far. Wishing you all a great year ahead with lots of delicious food.
I know we’re already halfway through January, and I haven’t been able to keep up with my blog, but rest assured that recipes are on its way – bear with me 🙂
I’m sure some of you might still be detoxing from holiday eats. Or maybe you want to incorporate new meals. Well, I’ve got one protein-packed breakfast item for you: teff porridge. Continue reading Chocolate Teff Porridge
Hopefully you guys remember my carrot cake waffles recipe from awhile back. Even though I haven’t had waffles in a while, I wasn’t really in the mood to bring out the waffle iron…it takes a lot of cleaning, and I’m the laziest person as you recall in my last post 😛
Since I hadn’t made any pancakes in a while, I thought I would post a recipe. You could say that this pancake recipe is inspired by carrot cake, only using zucchini as the star ingredient. Continue reading Gluten-Free Zucchini Pancakes
What day is it today? I turn 25. Quarter century. Where is the time flying?
I don’t have any birthday-themed recipe today, although I am having an afternoon bbq tomorrow, and I am making the full menu 🙂 Perhaps there will be some recipes I will share later on.
Yup, so I’m still going on about the cardamom & rosewater flavour combination. I started going through a phase where I was putting it in my oatmeal (YUM!), and making more donuts. This time? I was inspired to make biscotti. Continue reading Cardamom & Rosewater Biscotti
So, I haven’t really done any pancake recipes yet, because you all know my love for waffles. Well… I’m here to change that. And as my first pancake recipe, I decided I would make gluten-free crepes. Impossible right? Nope, it’s quite simple! (I feel like some people would disagree). Continue reading Buckwheat Crepes
You might wonder why there isn’t a picture… unfortunately, I seemed to have lost the photos for this post and the next, so apologies for that!
You probably remember my post on cookie butter banana muffins last week. Well, I decided I would use the rest of my cookie butter in waffles. It was the most natural thing to do, right? In all seriousness, this recipe turned out great!
Some of you might be asking what the heck is cookie butter. Well, it’s a spread with a consistency like peanut butter that’s made up of crushed cookies called speculoos. It’s almost like a gingerbread sugar cookie, is how best I can describe it. It’s a very popular cookie made in Belgium usually to celebrate the feast of St. Nicholas, and the spread has become very popular.