Coming back from my holiday, I have to admit that I missed being in my kitchen. What I missed the most was to be able to create dishes that looked beautiful, sometimes healthy, and of course, delicious. I am amazed by how simple some of the food combinations and dishes were and that I made them myself.
On most days I will need some inspiration or a little push from other creative cooks and chefs. Some days are special, all it takes was just a walk in the sunshine or a visit to my local market. I pick up a few good wholesome ingredients and spend time in my own space.
A few Sundays ago, I had the day to myself. Aside from doing chores, I love love watching a lot of tv while reading cookbooks. But a girl's gotta eat. I had a few veggies in my crisper with very ripe tomatoes and chestnut mushrooms. Slow roasting vegetables is one of the best methods that I know of to intensify their flavors. At the end of a long long winter, the first of the spring sun finally shone through, I felt like it's the perfect time to put something bright and delicious into my body.
On most days I will need some inspiration or a little push from other creative cooks and chefs. Some days are special, all it takes was just a walk in the sunshine or a visit to my local market. I pick up a few good wholesome ingredients and spend time in my own space.
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| slow roasted mushrooms, tomatoes, broccoli and green beans at 160C for over an hour, served with your choice of protein |
A few Sundays ago, I had the day to myself. Aside from doing chores, I love love watching a lot of tv while reading cookbooks. But a girl's gotta eat. I had a few veggies in my crisper with very ripe tomatoes and chestnut mushrooms. Slow roasting vegetables is one of the best methods that I know of to intensify their flavors. At the end of a long long winter, the first of the spring sun finally shone through, I felt like it's the perfect time to put something bright and delicious into my body.
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