Food, crafts, photos, coding, life, survival.
A great use for times when you have extra hardboiled eggs around the house. I don’t move fast enough to call this a quick recipe but it’s quickly becoming a family favorite. You can work ahead to make it a quicker dinner by stopping after the sauté step, cooling it a little, then mixing in the cheese, and putting the filling in the fridge overnight, then mix in the raw egg, assemble the tart and pop it in the oven when you’re ready to eat.
A raw parsley and garlic sauce that goes well on anything, comes together quickly, lasts about a week in the fridge. Great for steaks, empanadas, fish, veg, really… anything. I can’t stress that last bit enough.
A boozy banana dulce de leche milkshake inspired by a recipe from Santiago Giorgini, an Argentinian Chef and TV presenter. Bananas and dulce de leche are a classic Argentinian combination, the milk and bananas are the creamy foundation from which the Scottish (or Irish) cream and dulce de leche sparkle.
I wanted to make a cookie for summer. So I made these on my last Friday off of the summer and the pun name was just a bonus. A vegan sugar cookie with bright strawberry flavour with flecks of lime.
A fancier take on the simple toddler cracker recipe, with just a couple bonus ingredients that you do. They do have a slightly nicer flavour, but are not quite as simple, just due to how many ingredients involved, so I don’t make them quite as often.
My hommage to the Pressed Halloumi sandwhich from a little take away that I think is now long gone, in Tenleytown DC.
They’re sweet, they’re spicy, it’s nuts. That was incredibly dumb. These are great to snack on, easy to make, and fancy enough to set out during drinks if you’re hosting a dinner party.
A crunchy topped banana bread with chocolate and whisky added for good measure.
Roasted tomatoes with shrimp and feta – the ratio of effort to tastiness makes no sense, food this good shouldn’t be this easy to make.