Long time no post! A mix of savoury and sweet recipes today, all lovely. Let's begin with the baked pasta.


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I know some of you are going to say, “Well, yeah, obviously,” to this little recipe (if it can be called that), but I felt pretty smooth when I thought it up last night. I had a can of tomato parmesan soup that I usually enjoy, but I didn’t feel like eating it alone. I also didn’t particularly feel like cooking anything fancy. With a few little add ( Read more... )

Or, ahh... Baked Eggs with Lentils! But, seriously, try and tell me that egg's not sexy. It's also quite satiating. And easy. You really couldn't do better for yourself. I'm in a romantical relationship with baked eggs these days and it's perfect for this frigid first day of Spring we're having up here :)


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Who says you can't have stuffed mushrooms for breakfast? These giant portobello mushroom caps are stuffed with a caramelized leek scramble and topped with melty Gruyère cheese. They’re luxurious, indulgent, and altogether such a delicious, hearty way to start the day. The two forks may suggest that someone shared these with me, but I’m going to ( Read more... )

I made these with extra pastry from yesterday's Cinder Banoffee Pie. It only had a little bit of sugar in it so I figured it would be fine for something savoury, and I thought the mixed spice would go well with something Middle Eastern. I've also just discovered harissa paste and smoked paprika, both of which are ambrosically delicious, and would ( Read more... )

One of the many, many baby steps I’m taking in my life right now is to start cooking dinner more often. And I have discovered, like so many of you, that roasted veggies are about the best things ever. Toss ‘em in some olive oil with kosher salt and freshly ground pepper (and depending on the day, maybe some chili flakes and/or lemon juice and/or ( Read more... )

Absinthe recently became legal in the US, and having been very curious about it for years, I just had to buy a bottle and try it.

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For me, this recipe was a good way of using up leftover Halloween pumpkin, but I know in America pumpkin is more of a year-round thing. It would also work perfectly well with any other kind of squash. It makes a richly flavoured, moist, slightly crumbly loaf, which is still solid enough to toast (which I highly recommend; I persuaded myself that ( Read more... )

Hello, everyone!
First post here...

Panallets are a traditional Catalan sweet made for All Saints Day. There are literally tons of them in the bakeries of Barcelona at this time of the year!


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