Aquafaba. Strange word for a very simple ingredient: chickpea water. Well, more accurately legume water. The water left over after cooking legumes. Weirdly enough, it’s great for making vegan meringues. It’s not a new thing, but it’s coming to the forefront more so now as vegan cooking becomes more common. I’m not vegan, I don’t…

Funny story. There are several ways that people spell hummus (houmous), which allegedly confuses people. I interchange the ways that I spell it, depending on my mood. However, recently I’ve switched to what is called “the American spelling”, I’m not sure why, but I will be sticking with it because it’s actually the closest translation…

How much do I love cinnamon buns? I can’t even begin to tell you. If a cinnamon danish or cinnamon bun is on offer, I will take it. But…. cinnamon buns are ruined by those who add raisins to them. It’s just not acceptable. Those who know, know what I mean. I have a very…

Remember I mentioned that I had a whole bunch of ingredients in my cupboards that needed to be used up? Well, slowly but surely – I’m getting through them. This past Tuesday was Buddha’s birthday, so I decided to tackle some white bread flour that’s been taking up space. I’d bought a bunch of it…

For those of you that have tried harissa, you’ll know what an incredible flavour it gives to whatever ingredient you put it on. Until about six months ago, I’d only ever used harissa spice mix, in powder form. Then, I discovered harissa rose paste, thanks to Jamie’s Quick & Easy, and scrounging around gourmet supermarkets…

Apparently there’s something called “leftover brownies”. I had no idea they existed, I’d never seen one in the wild. I heard people talk of this concept, and had never been able to grasp it. I have now seen a few, but they didn’t last long. Humans wiped them out pretty quickly. Having said that, the recipe…

I’m so sorry for not posting anything in the last two weeks, it’s been rather busy. However, I’m happy to say that I’m back and hope to be able to upload several recipes to the blog over the next few months. I’ve loved brownies for as long as I can remember. It was a go-to…

Back in January, my mum messaged me telling me that I should watch a Netflix show called Somebody Feed Phil, because one of the episodes is based in and around Lisbon. So, I jumped onto Netflix, and found this show Mum was talking about. For those of you that haven’t been hounded by me to…

This weekend has been fairly short, given that I had to work Saturday morning, but I still managed to get some cooking done. I’m still trying to go through what I have around the kitchen, and use up things that are close to going off, or just need using up. So today, after a very…

A very popular breakfast dish is shakshuka. When done right, it is full of rich flavour, as well as being nutritious and filling. I have been making shakshuka on and off for a couple of years now, but it always tasted a bit too…. tomato-ey. Then I was introduced to rose harissa paste, and my…

I mentioned in my last post that I’m trying to use up things in my kitchen, so a lot of the recipes I have been making are trying to make use of things I already have. Having said that, I find my fridge fuller than ever because I want to use fresh vegetables all the…

As the weather gets warmer, there becomes less of a need for warming food. Having said that, it’s also a great time to avoid getting hot in the kitchen, so the slow cooker comes in handy. This recipe can do perfectly well in a large pot, over a hob, in 40 minutes. But, if you…