1. Cut the aubergines and sweet potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 mins. 2. To make the spiced vinaigrette,...
When I (David) lived in Rome, croissants (or cornetti as the Italian version is called) and cappuccino was my everyday breakfast setup. Partly because I tried very hard to become an Italian, but also...
Have you seen the “TikTok pasta” where you bake feta cheese and cherry tomatoes and then mash it into a sauce that you toss your pasta in? Elsa made that for us yesterday and...
Hey, hope all is well. We are out in our country house in the Stockholm Archipelago to enjoy Easter holiday but I wanted to post this recipe before citrus fruits are entirely out of...
I know you are here for the cake. But there are few things we wanted to share first. You see there is a lot happening in our lives at the moment. We have mentioned...
Zucchini Soup2 tbsp olive oil 1 yellow onion 1 celery stalk 1-2 clove garlics 1 large or 2 smaller zucchini / courgette A good handful fresh spinach 120 ml / 1/2 cup white wine...
Hi! We are back after the summer with a vegan take on Caesar Salad. Or, the focus here is actually more on the mushrooms and the salad is just one way to serve them....
Extracted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25)1. Preheat the oven to 200°C/400°F fan. Poke the sweet potatoes all over with a fork (about 8–10 times)...
Notes: We have included Aran’s original recipe here, but we made it vegan by swapping the eggs for 6 tbsp aquafaba (that we whipped before adding int he sugar). And coconut oil instead of...
Note: This is a vegan dish but feel free to crumble feta cheese on top.1. Preheat the oven to 400°F / 200°C. 2. Peel the roots and cut into chunks. 3. Place on a baking...