Sourdough experiments, time well spent!

It has been a month since I wrote here. A month in which at first glance nothing happened but at the same time plenty has happened. The ongoing lockdown in our country, which is starting to get to me more than I would like, makes life pretty boring. But it also caused a few changes…

A fun afternoon filled with plantbased baking!

Wonderful to be initiated into the secrets of plantbased cooking. Something you normally won’t allow yourself the time to explore. But now in a single afternoon you learn so much at once. She also gave me a bunch of tips for lovely spices, spices I had never heard of previously. When you want to treat yourself or give a special present to a dear friend I can strongly recommend you to give this. Because a private session in the comfort of your own home is the BEST!

Purslane, Puy-lentils and homemade feta.

Purslane is the one containing the highest amount of Omega-3 fatty acid, out of all green leafy vegetables. A delicious recipe with plantbased feta and Puy lentils

Lentil-leek curry with ginger rice.

I promised my son to prepare a curry, because he likes rice with sauce and he loves onions and leek! As you can see, I definitely used those, but also sweet pointed pepper and green turkish peppers.