When there is an urge to eat chips as an easy snack, let’s forget about the tempting potato- or corn chips, and try a healthier version: crispy kale chips. They are unbelievably easy to make at home and they taste great.
For a quick and easy bake, I consulted my trusted Making Fresh Bread cookbook. The main stars in this recipe are apples and dried apricots. You can bake this delicious bread at any time of the year. Give it a try!
This granola is very simple and versatile. Use honey instead of maple syrup, use different combinations of dried fruits and nuts, and if you want a little more sweetness, add some chocolate chips.
Ready in 20-25 minutes. This risotto is not creamy, not made from rice, not full of cheese, but “it’s got the warming, hearty, nurturing feeling that I love in a risotto,” says Anna Jones in the introduction of this recipe in her great cookbook A Modern Way to Cook.
Eating well is something I aim for. It might not happen all the time, but I make sure it starts with eating a good and satisfying breakfast. For me, breakfast is a priority, the most important meal of the day. It provides my body and brain with fuel, and it defines my day and sets the intentions for it.
Unique taste, full of vitamin C, adjustable to your liking, and can bring a festive feeling of the holidays to your table. It’s easy to make, it’s quick, can be made ahead, and keeps for a few days in the refrigerator.
I baked seven different cookies for my son’s wedding. Happy Tenth Anniversary, Dávid and Jolene!
The second crop of our arugula from our garden produced very well this year. A few days ago, I harvested it and went on a search for a recipe – I wanted something different than my caramelized pear and arugula salad.
It’s good to have a simple recipe in your repertoire for a tasty spread suitable for dinner, snack, or party. And if you can prepare it in a few minutes, that’s a bonus.
Here is a simple and festive salad, which is perfect with ham, fish, and cold roasts. We love it very much. It’s ready in a few moments, especially when using canned (or frozen and thawed) corn and green peas.
Would you like to bring a little spring into your kitchen and life in the winter? Here is a healthy, green, vegetarian, vegan, and gluten free soup that fits the bill and uses only a few ingredients.