There are a lot of variations to the glorious Sex on the Beach cocktail. And this mocktail of ours hits the same spot. So, it has zero alcohol and brings together the sweet ‘n mildly sour taste of orange juice, lime, and strawberry with lavender aroma and sweet grenadine. It’s totally safe! Just pay attention to the sand…
Safe Sex on the Beach (Mocktail) Read More »
You only need 10 minutes to assemble a couscous salad that is both meaty and fruity. Give couscous 7 minutes to soak, then mix it with the pulled chicken. This time we’ll go all the way on the citrus path and toss one wedged juicy orange, then drizzle everything with a lemony orange dressing.
Chicken and Couscous Salad Read More »
We’ve made this warm salad with beans in mind. Well, red beans, green beans, yellow beans, and snap peas, to be more precise. Whether you’ll serve it as a vegan salad or as a side dish, that’s entirely your choice.
Snap Pea and Three Bean Salad Read More »
This vegetarian rich salad can also be consumed as a main course, too. It’s a low-fat low-cal mildly sweet and sour mixture of boiled green beans, vinegar-soaked red onion, cherry tomatoes, and panko. We made it even more interesting by flavoring it with soy sauce and serving it drizzled with lime juice.
Green Bean and Cherry Tomato Salad Read More »
Who would have thought that Asian cuisine would be so simple? In just 30 minutes you can have this delicious stir-fry on your plate. Just see to it and have all the ingredients ready.
Chicken Rice Stir-Fry Read More »
You can pickle just about anything. This time we added a small watermelon into the pickle jar beside the green tomatoes. It’ll wait patiently for you 2 weeks in its sealed jar.
Pickled Green Tomatoes and Watermelon Read More »
“Incredibly velvety, so smooth, sweet, yet savory, mmm so scrumptious!” This is what will cross your mind while eating this fennel and sweet potato puree. The boundary between puree and creamy soup is blurry. In this case, it depends on how much stock you’re adding when you start the blender.
Fennel and Sweet Potato Puree Read More »
Incredibly long name for a salad? Well, it’s an incredibly scrumptious salad! It’s not only about the successful blend of lamb’s lettuce (also known as ‘corn salad’), pear, red currants, and protein-rich Brie. It’s also about the vinaigrette based on orange and lemon juice.
Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette Read More »
You can describe this pie as delicate. It is not your usual sweet rich pie but a mildly sweet and lemony variation of it. We’ve used both plain flour and oat flour for the crust but feel free and entirely replace one with the other. It’s your choice. However, don’t give up on cinnamon!
Butternut Squash Pie Read More »
Pickled green tomatoes! After storing the jar in a cool dark place and letting Mother Nature do its thing, you’ll have ended up in no more than two weeks with one of the healthiest foods there is.
Pickled Green Tomatoes Read More »
Did you know that you can upgrade the already super-tasty pan-fried pork belly? You can do it the Asian way, by spicing them and shortly marinating them in soy sauce, honey, and brown sugar. Serve them with sweetened carrots and sour pickles. Now, is this salty sweetness or, sweet saltiness?
Pan-Fried Pork Belly With Soy Honey Glaze Read More »
How to preserve the bell peppers? Well, one way is to use a sweetened acidic mustard sauce, seasoned with black peppercorns and flavored with bay leaves. Don’t forget the sealable jars. Is this a nutritious and delicious side-dish, or what?
Red Peppers in Sweet Mustard Sauce Read More »
