Quinoa is one of the stars of vegan cuisine. Maybe, this is because of its high content of plant based proteins & minerals... or maybe it is just because of the nice taste and texture this grain from South America has to offer...
This is a recipe from the Irish Avoca café, that we visited in Dublin some time ago. As we have a beautiful pink grapefruit tree in our garden, I was tempted at once to make this marmalade and to add my personal touch to it.
Another recipe from the Irish Avoca Café – this time with juicy oranges. Make sure you pick sweet and ripe ones for your marmalade, it might end up too bitter if you don´t.
This recipe was inspired by the GOOP webpage, where they have presented a roasted tomato vinaigrette some time ago. I changed the preparation and ingredients a bit to make this lovely and versatile dip.
Fresh figs are one of the most delicious things I know - but this easy to make jam comes very close, especially when it is combined with a nice goat cheese.
Last year I started to experiment with gluten and dairy free baking... These Brownies are a result of a lot of testing - moist and yummy!
If you can get your hands on really fresh and ripe apricots, you should try to make this jam. The orange blossom honey adds a very subtle and nice taste to it.
This is our favourite plum preserve this summer - sooo good with yogurt, ice cream or on top of your breakfast muesli!
A good way to preserve your fruit is using a steam juicer. The juice lasts for ages and can be transformed to jam, jelly, syrup whenever you need it.
I love to combine this jelly with some fresh local goat cheese here from Tenerife or with traditional scones and clotted cream...