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

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.

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

Brussels Sprout, Root Vegetable, Farro, Goats Cheese and Pomegranate Salad with Lemon Honey Mustard Dressing Recipe

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

An ode to everyone’s least favourite vegetable: the brussels sprout

And two ways to cook & serve them... I really like brussels sprouts. An abnormal amount. I strongly believe that they deserve better than to be relegated to the Christmas-specific category of foods - that being said, feel free to bookmark this for Christmas inspiration if you find yourself lacking. Perhaps because of the general … Continue reading An ode to everyone’s least favourite vegetable: the brussels sprout