Sweet Potato & Black Bean Patties with Caramelised Garlic & Shallots [Vegan]

Naming these was a bit of a challenge, as they were originally meant to resemble meatballs but experimentation with cooking them proved that the easiest method was lightly frying them in a flatter shape. Still, shape and function wise, the world is your oyster with these ugly, high protein, vegan delights. I consumed them as … Continue reading Sweet Potato & Black Bean Patties with Caramelised Garlic & Shallots [Vegan]

Three Easy Vegetarian Loaded Baked Aubergine (Eggplant) Recipes

It's coming into aubergine (or eggplant, if you're American and WRONG) season here in Ticino - at least I assume so, as they always seem to be on special offer at the moment. This is fantastic news for me. Cooked right, aubergines are one of the most delicious and versatile vegetables around. Unfortunately, cooking them … Continue reading Three Easy Vegetarian Loaded Baked Aubergine (Eggplant) Recipes

Rhubarb, Plum, Ginger and Cinnamon Compote (for Breakfast)

Today I'm sharing a recipe very close to my heart... as I consume it nearly every day, with quark (basically a cheaper European version of Greek yoghurt), for breakfast. The original inspiration came from my grandmother, who makes pressure cooker stewed fruit as a healthy dessert. Supplemental inspiration came from my combined stinginess and preference … Continue reading Rhubarb, Plum, Ginger and Cinnamon Compote (for Breakfast)

Stuffed Butternut Squash with Farro, Cranberries, Pecans, and Goats Cheese

I always joke about starting posts with apologies for my inactivity, but this year really has performed particularly badly in the blog post stakes thus far. Switzerland is in a kind of lockdown (restaurants & non-essential shops closed, university online, the works) and the mundanity of everyday life at the moment is getting to me … Continue reading Stuffed Butternut Squash with Farro, Cranberries, Pecans, and Goats Cheese

Burrata Salad with Grilled Peppers, Lentils, Black Olives, and Pine Nuts

Burrata is one of my favourite cheeses in the world. For those unfamiliar with it, it's basically soft-centred mozzarella, and it is amazing. I've joked in the past about how my cooking style is just throwing burrata on top of things and hoping for the best, but this is one combination that really legitimately works. It's also comically simple - the brevity of the ingredient list is borderline embarrassing.

Curried Shredded Winter Vegetables with Coconut, Tamarind & Lime [Vegan]

I'd like to start this post by giving credit where it's due, to Meera Sodha. This is a dish totally inspired by her root vegetable pachadi. I love her recipes - unfortunately my copy of Fresh India is in Hong Kong so I'm relying on her Guardian column for inspiration for the time being. Indian … Continue reading Curried Shredded Winter Vegetables with Coconut, Tamarind & Lime [Vegan]

Quarantine Kitchen: Harissa and Chickpea ‘Shakshuka’ with Burnt Aubergine and Tahini Sauce

I'm pleased to announce that I have, for the second time this cursed year, unexpectedly found myself in government-mandated quarantine! When we left for the U.K., there was no quarantine upon return to Switzerland (there was on arrival in the U.K., but we knew that). Of course, travel was not advised and we were well … Continue reading Quarantine Kitchen: Harissa and Chickpea ‘Shakshuka’ with Burnt Aubergine and Tahini Sauce