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simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Need some comfort food?

Catherine’s Carrot Cake

Catherine’s Carrot Cake

This is another recipe from our surprisingly prolific COVID work-from-home cooking group (which has been one big and unforeseen upside of working from home). This was introduced to us, and now you, by our friend Catherine, who is Aussie, but I’m not sure if this […]

Giulia’s Spinach and Ricotta Ravioli

Giulia’s Spinach and Ricotta Ravioli

Every Sunday Giulia would have lunch with her grandma on her mother’s side. On the way to la nonna, her parents would always stop by at a little pastificio located in a piazza in the centre of Giulia’s hometown in Abruzzo province to get fresh […]

Tofu Kimchi Dumplings

Tofu Kimchi Dumplings

Korean dumplings (mandu) come with various fillings, including meat, tofu, kimchi. These ingredients can be combined or used separately. Inspired by a Korean friend who showed us how to make mandu, I put together ingredients used traditionally in Korean dumplings (tofu, kimchi, mung bean sprouts) […]

Mango Chutney

Mango Chutney

In the times of national emergency, our friends in Thailand make sure that they take good care of us. Last week, we received this great home-made chutney based on a recipe from an old Indian cookbook by Isabel Moore. Goes great with a cracker or […]

Thai Red Fish Curry

Thai Red Fish Curry

This curry recipe can be tweaked according to your preferences. Use beef, chicken or tofu instead of fish. If needed, you can replace fish sauce with soy sauce or simply add more salt. Getting pea eggplants may be tricky outside of South-East Asia. I do […]


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Polish Preserved Peppers

Polish Preserved Peppers

This recipe for preserved peppers has been passed down through three generations of my family – no small feat. By now you should figure out that it must be pretty damn good. My grandma liked it sour, my mother likes it sweet, I want it all: sweet, sour and topped with chilli. Because why not.

Catherine’s Carrot Cake

Catherine’s Carrot Cake

This is another recipe from our surprisingly prolific COVID work-from-home cooking group (which has been one big and unforeseen upside of working from home). This was introduced to us, and now you, by our friend Catherine, who is Aussie, but I’m not sure if this […]

Giulia’s Spinach and Ricotta Ravioli

Giulia’s Spinach and Ricotta Ravioli

Every Sunday Giulia would have lunch with her grandma on her mother’s side. On the way to la nonna, her parents would always stop by at a little pastificio located in a piazza in the centre of Giulia’s hometown in Abruzzo province to get fresh […]

Basque Burnt Cheesecake

Basque Burnt Cheesecake

Origins Burnt Basque Cheesecake is said to have originated in a restaurant called La Viña in San Sebastian in the early 90s. However, it was brought to my attention due to a craze for the cake that swept through Japan in 2019. So much so, […]

Tofu Kimchi Dumplings

Tofu Kimchi Dumplings

Korean dumplings (mandu) come with various fillings, including meat, tofu, kimchi. These ingredients can be combined or used separately. Inspired by a Korean friend who showed us how to make mandu, I put together ingredients used traditionally in Korean dumplings (tofu, kimchi, mung bean sprouts) […]

Quick Pasta with King Oyster Mushrooms and Miso

Quick Pasta with King Oyster Mushrooms and Miso

If you ask me, I think that miso goes with everything. This quick pasta takes no time. Great weekday lunch. Quick Pasta with Oyster Mushrooms and Miso Serves:3 Cooking time: 30 minutes Ingredientes 200g penne 500g king oyster mushrooms or any just oyster mushrooms, diced […]

Mango Chutney

Mango Chutney

In the times of national emergency, our friends in Thailand make sure that they take good care of us. Last week, we received this great home-made chutney based on a recipe from an old Indian cookbook by Isabel Moore. Goes great with a cracker or […]

Thai Red Fish Curry

Thai Red Fish Curry

This curry recipe can be tweaked according to your preferences. Use beef, chicken or tofu instead of fish. If needed, you can replace fish sauce with soy sauce or simply add more salt. Getting pea eggplants may be tricky outside of South-East Asia. I do […]

Red Curry Paste (Prik Gaeng Ped)

Red Curry Paste (Prik Gaeng Ped)

When traveling in Thailand three years ago, I took a class at Chef Leez cooking school. Ever since, I have been pounding my own curry pastes. Made them in Iraq and Jordan, where I lived before, using more local ingredients. I believe in authenticity but […]

Lorenza’s stuffed calamari

Lorenza’s stuffed calamari

Lorenza’s stuffed calamariCooking time: 90 minutes(serves 2 as main dish) Ingredients 400g small to medium-size calamari (alternatively, cuttle fish or squid), whole – keep the tentacles for the filling; For the filling 2 bunches of parsley, washed, air-dried and finely chopped (remove stems) 1 egg […]