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

Saag / Palak Paneer (Spinach & Cheese) Curry Recipe

There will come a day when I don't start my posts by apologising for my recent inactivity. Today is not that day. I'm sorry for the delay in sharing, I've been feeling quite uninspired recently with relentless coursework, group projects and exams. I WILL DO BETTER! In any case, today I'm sharing my recipe for … Continue reading Saag / Palak Paneer (Spinach & Cheese) Curry Recipe

You should be making your own nut butter (and here’s how to do it)

Nut butter is a super fashionable product at the moment, particularly in vegetarian and vegan circles. It's delicious, versatile, and high in protein and healthy fats - what's not to like? As someone not raised consuming PB & J (or PB & anything for that matter), I was a little late to this party. Only … Continue reading You should be making your own nut butter (and here’s how to do it)