This recipe came out of my cravings for something bright and refreshing but also something with a depth of flavour. What developed was an idea to create my take on a mango salad (Thai) with a miso-based dressing (Japanese). After making it the first time, my mother frequently asks for it to accompany our meals.
My family calls these my “Unhealthy Brussels Sprouts”, it was a way to get my family familiar with brussels sprouts, and ease them into clean eating!
This recipe I tried once when there were some leftover croissant which almost reached its expiry. I wanted to use all the croissant as one dish. I make such kind of spiced masala with a flatbread. So I substituted croissant in place of flatbread and it came out tasty.
I make lemon rice often which is a common variety of rice in my country. Once I thought, why can’t I try the same with oranges and made this recipe. This is a very flavorful food with a little sweetness. Now we can use oranges for savory dish too. A great way to use your leftover rice.
A vegan take on the classic crab cake. Made with oyster mushrooms which mimic the texture of crab meat.
Easy, delicious home fries recipe for one packed with lots of savory and rustic flavors.
A rice dish handed down to me by my mother. This dish can be enjoyed in all seasons. It’s beautifully colored and has a variety of flavors and nutrients.
Fresh fava beans marinated with dill and caraway make for a great recipe to add to your next spring mezze platter or cheese board.
The first time that I made this recipe, it was just a recycling of leftovers. But it became one of the favorites at home for summer dinner or Saturday lunch. Maybe because potatoes are a hit in my home. Also this my favorite dough, never goes wrong.