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 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.
I feel like I need to take a breath after writing that overly-wordy recipe title... I decided to post this separately to my ode to brussels sprouts, but consider it a complement. With its multitude of colours, textures and flavours, this is a super comforting and easy winter salad which uses very seasonal ingredients. I … Continue reading Brussels Sprout, Root Vegetable, Farro, Goats Cheese and Pomegranate Salad with Lemon Honey Mustard Dressing Recipe
This Shaved Fennel Salad is so simple that I feel a little ridiculous writing a big long recipe for it. I first encountered this dish at a restaurant in Milan. As someone who would usually roast fennel, this was super refreshing take. When I finally got a food processor I made haste to use the oft-underloved slicing attachment to make it (this will make your life a lot easier here, but it's not a necessity).
By popular demand (popular here being maybe 5 people in my instagram DMs) I've resolved to start posting my recipes on my blog.Cooking is obviously a great passion of mine, but I've been somewhat resistant to doing this - partly because my methods are a little slap-dash and improvisational. I tend to take my inspiration … Continue reading Introducing Recipes: Wild Mushroom Farro Risotto