So it’s already March and time to have a little look into my kitchen.
There is this new product, vegan taco strips and of course I had to try them. They were indeed very nicely spiced with a great texture. I fried the strips and put them into roasted bell pepper halves. I served the dish with Mexican rice.
I made another Mexican style dish, Mexican mac’n’cheese with butterbeans and spices. This is my go-to recipe when I’ve run out of ideas.
This is a mushroom risotto with tomatoes and burrata on the side. I will be making more of this kind of dishes towards the spring.
For a change I made a white pizza with potato, rosemary, shallot and mozzarella.
When the times were colder, a ramen was a great dinner idea. This one was made with tofu, noodles and pak choi.
Yes, I’ve eaten comfort food again, like this creamy truffle spaghetti with oat cream.
I made a salad with Emmental and leftover sprouting broccoli that had started flowering in the fridge.
These berry oat bars were great snacks. I need to try the other flavours too.
Vegan fizzy cola sweets were also very nice.
I’ve had a lot of blood oranges recently, as they are still in season.
I got this new balsamic vinegar from an Italian shop and it’s so nice.
These quality grissini are from the same Italian shop.
I have a couple of herbs and watercress by the kitchen window.
curveball this time is a Copenhagen scene from February. It got
really cold in February, so much so that the whole harbour froze
over. Even our very famous Little Mermaid got some ice around her. She lives a peaceful life now without tourists.
Have a nice weekend everyone!