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Nasturtium tacos
In the world of edible flowers maybe nasturtium is the tastiest. Its leaves have a stronger peppery taste than the flowers, and some flowers might carry sweetness too. The flowers are definitely a great addition to any salads, for pop of color and spice. The leaves look beautiful on any plated dish. When it comes […]
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Raw plant based beet brownie with chantilly and kumquat
Hi Everyone! This is just a quick post of the recipe of my final project dessert at Matthew Kenney Culinary. I have just finished the course, and this dessert, which my husband found so amazingly good, is definitely worth a quick post here, because Valentine Day is coming… And some of you might want to make […]
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Sunday market brunch series
The idea was born yesterday. A series of seasonal market brunches on Sunday. And why? As much as I enjoy creating complex dishes and paint a beautiful plating with my food, just as much enjoy the simplicity, yet complexity if done well, of farmfresh food. I love coming home from the market, looking at all the beautiful produce […]
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Beet and sprouted lentil falafel
So finally I decided to broaden my horizons, and after learning to be a chef at Le Cordon Bleu, attending bootcamps on farm to table cooking at the Culinary Institute of America, I am back to school. This time at Matthew Kenney, learning to be a raw, plant based chef. This might be a weird choice […]