Lemon tahini spirulina dressing

Grilled veggies are a quick and delicious meal all year long, but appear on our plates more often in the summer months. When I’m having grilled vegetables, I like flavour them with different marinades or dressings. Olive oil, garlic, parsley and lemon juice is my usual flavour combo, but this time I felt like experimenting and made a tahini-based dressing/sauce. Continue reading “Lemon tahini spirulina dressing”

Roasted balsamic “forgotten vegetables”

I know, I know, I’m not discovering warm water with this recipe, but it’s one of my favourite ways to prepare roasted vegetables and it should be found on my blog as well. This time I roasted the “forgotten vegetables”. For those of you who never heard the term (although I think you are in minority) these are vegetables that in the past were widely used, but have not been used a lot recently, either because they look “weird” or because people were not used to eating them as a child and didn’t even know they can be quite delicious. People are more and more informed and “back to nature” mentality is helping with the return of these vegetables to our plates. Continue reading “Roasted balsamic “forgotten vegetables””

Canned tomato sauce

As I mentioned in my previous post, my father grows delicious tomatoes. There are too many to eat, so every year we turn the excess in tomato sauce. Tomato sauce is one of the 5 mother sauces of classical French cooking, and rightly so. I think it should have a category of its own, the grandmother sauce. I can’t imagine my cooking without it. It goes into or onto everything, from pasta to pizza, from soups to stews. Continue reading “Canned tomato sauce”