Eaten Up

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Eggplanted Loveliness

Assembling what there was in the fridge, I got some lovely red pepper, eggplant, mushrooms, celery, some Spanish onion and olive oil. Chopped it together in eye-pleasing proportions.

Soon I was cooking up a storm, or at least an easterly fog.
I fried it all for a bit, then added half a chopped tomato and water […]

Chestnut Puree Chocolate Cake

It started with the humble chestnut.
I had a recipe for a lovely, healthy soup made with nutritious barley, carrot, mushrooms and canned chestnuts. (Which I have yet to make incidentally). The thing is: I picked up chestnut cream, which is like creamed honey. Ooops. Mistake apparent as soon as I pulled the tab on […]

Simmered Eggplant

Back home I got some lovely red pepper, eggplant, mushrooms, celery, some Spanish onion and olive oil.

I was cooking up a storm, or at least an easterly fog. I fried it for a bit, then added half a chopped tomato and water and basil bouillon and let that stew in a wee bit of water:

Took […]

Chive Blossoms and Gnocchi

Gnocchi with sauce, topped with parmesan. Red lettuce salad with tomatoes and chive blossoms (with Caesar dressing).

Toasted Tomato Sandwich

Tomato sandwich with the herbs harvested for the toast beside some (unpictured) mint picked for a mint tea infusion for breakfast.

Penne’s for Lunch

Asparagus with marinara sauce with button mushrooms over penne.

Penne for Your Soul

It is a religious grain made from a biblical recipe from Ezekial 4:9 (the idea source and the brand name). It has ground up sprouted lentils, millet and various other bits that make for a complete vegan protein. It’s very hard to get a texture you expect from the pasta.
Besides that a bit of […]