A couple of weeks ago I shared my key benefits for cooking in bulk, so today I’m back to share some tips for bulk cooking! It’s really not as intimidating as it might seem, I promise! I’d love to hear your tips and suggestions in the comments as well!
My mum’s zucchini plants have been prolific this year so after using them in all kinds of salads, pastas and pizzas I decided to try my hand at pickled zucchini! It turned out really well and was oh-so-easy, plus it makes a pretty great gift too!
For this month’s Spice Guide series I’m focussing my attention on the ol’ bay leaf – its history, flavour profile and how to use it. It’s useful for more than just soups, I promise! I’d love to hear about how you use bay leaf in your kitchen as well!
Today’s post is all about Slovenia Exploring: Markets and Food as Slovenia does markets oh so well! I thought I would share some of my highlights from both Ljubljana and Bled so fellow vegetarians are able to find places to eat as well!
I whipped up this parsley bean salad one very hot night when I just didn’t want to even turn on the stove let alone the oven and not only was it perfect for dinner but it made the best lunch the next day as well! Full of textures and flavours it’s both hearty and delicious!
