Festive Cheesiness 

Tis the season of the cheeseboard and this makes the perfect addition for your Christmas tables! It’s so easy and quick to make and will have you spooning it out of the jar straight from the fridge. Dill Cashew Cream Cheese Recipe Ingredients 250g Soaked Cashew Nuts (4 – 6 hours or overnight) 3 1/2…

Czechmate

Goulash. A warming, comforting stew that wraps itself around you, lifting you up on the greyest of days. Traditional goulash is made with beef, with an onion as it’s vegetable counterpart. It originates from Hungary but arrived to Czech lands largely because a Prague chef Magdalena Dobromila Rettigova presented the dish in her 1910 cookbook Household…

Czech Mushroom & Dill Soup – Kuljada

Mushroom and dill soup is a mainstay in Czech cuisine and reminds me of childhood. Being half Czech means I was brought up with Czech cooking but I’ve often missed out on the main affair at family meals. Traditional Czech dishes are mainly meat based, so I’ve survived off mountains of Smazeny Sir (fried cheese) when…

Deeply Dippy

Who doesn’t love a dip? Since acquiring a Magimix I’m blending and pulping absolutely everything, mainly into dip form (lazy chef). The flavours created, and infused are delightful, though my chocolate humous was perhaps a step too far. One of my favourites is the Muhamarra Dip. This is a roasted red pepper dip that originates…

Taco Tuesdays

The school holidays came to an end yesterday, so it’s back to work I go and after a month of over indulgence, I am excited to throw myself in the kitchen. This evening I wandered through Brixton market to visit Casa Morita, a fantastic little Mexican joint selling a small range of Mexican products alongside it’s restaurant…

Day 15 : Soy Into You

I’m excited just looking at these photos. Wednesday’s Sushi making class was great fun and I loved the results. That is a very happy face. It demonstrates how beautiful and realistic we can make vegan sushi. Skinning tomatoes, and sculpting them into chunks of salmon is far more enjoyable than playing with salmon, and a…

Day 10 : La Fiesta De La Carne

The Vegan Culinary Academy’s week long bootcamp is underway. Today was all about the meat. Big smokey flavours, burgers, bacon, chicken strips and Bacon Ganache Tart. We started the morning by making salsas for our burgers and using banana peel and coconut chunks to create bacon. Chicken strips were constructed using deep fried mushrooms coated in…