Spicy, sweet, salty – this recipe had all the things I look for in a recipe. I got the ingredients together for the sauce first of all. I find with anything saucy and east-asian, getting your mise en place together its especially important because there are usually a lot of components.
Plant Based
4 posts
My poor, long-suffering other half has had to eat many a food experiment over the years, complying with all of my culinary whims and wishes. The one dish that I have never been able to convince him to eat is frittata or omelette – its a textural thing. So when I found a recipe for vegan frittata while perusing Elly Pear’s latest veggie/vegan cookbook, Green, the reception wasn’t exactly rapturous. I sold it as more a chickpea pancake quiche. I suppose it isn’t far off Socca – the French chickpea flour pancake. He wasn’t convinced.
Continuing my devotion to Meera Sodha’s The New Vegan column in the Guardian, I have just finished eating my third batch of the salted miso brownies that were posted a while back. Brownies are a contentious item – the debates about cakey vs fudgey are unending. My perfect brownie is […]
Elly Pear (or Elly Curshen) is definitely one of my favourite follows on Instagram. She posts about good quality skincare, great food and Cos clothes… three of my all-time favourite things. Elly also has a café in Bristol, The Pear Café and two cookbooks two her name. Her first, Fast […]