Like most major cities in the world, here in Sydney we also have an area called China Town. Here exotic Asian foods are served that leave you drooling just by the smell alone. One of my favorite dishes is Chicken Chow Mein. Traditionally made with wheat noodles, this recipe is made with zoodles.Read More
Food blog by Sandra Ramacher
I’m not doing a special Easter Blog even though I made Easter Bunny biscuits (they’re on my facebook if you’re keen).
Nevertheless, I did use an egg in this recipe. I think that counts, right?
Also why do rabbits bring eggs and why are they made out of chocolate. None of it makes sense to me. So, I’m a bit confused about Easter.
Enough of that! I love eggs and, I think, putting a creamy golden egg yolk surrounded by a it’s lovely white protein rich veil on top of any savory meal just crowns it with deliciousness.
4 slices turkey bacon - chopped
1 tbsp sesame oil
3 spring onions
½ cup sliced mushrooms
3 cups cauliflower rice – grind cauliflower florets in food processor until it resembles rice
1 tbsp fish sauce
1 tbsp coconut oil
salt & pepper
2 large eggs
Place the oil, bacon, spring onions and mushrooms into a large frying pan and cook over medium heat, turning the bacon, for about 10 minutes until the bacon has browned and the mushrooms softened.
Add the cauliflower rice, stir and add the fish sauce, coconut oil, salt and pepper. Cook for around 5 minutes stirring frequently.
Fry the egg with a little oil until the underside is crispy, but the yolk is still soft.
Serve on top of the fried cauliflower and sprinkle with the leftover spring onion.
Coffee and Cake go together like breathing in and breathing out. You just cannot do one without the other. It therefore makes sense to stick both into one delicious crumbly, yet moist cake topped with a Mocaccino like icing that will take you to taste heaven. “But I cannot have coffee”, I hear you yell in despair. To the rescue comes my very own Coffee (Like) Cake recipe.Read More
Before you turn away in utter despair with the notion that I am cooking cute little furry bunnies, let me assure you of the difference between a wild rabbit (hare) and a bunny rabbit. A hare is nowhere near as cute for one and they are much bigger, faster and abundant than rabbits bred as pets (actually Bugs would have been a Hare judging by his large ears)...probably shouldn’t mention that. Also wild rabbits are a great deal tastier than farm raised ones and actually cheaper to buy.Read More
Occasionally - well okay frequently - I look into my fridge at the end of the day having totally forgotten to organised dinner, and there are some lonely grocery items looking at me like abandoned orphans. I have some minced organic beef in the freezer, one carrot, one tomato hidden in the back, an avocado that's about to go beyond the used by date, a carton of eggs...no my mistake there is only one egg left in the carton...and some 'shrooms.
It is so worth paying a small fortune for a whole organic chicken, the difference generally being about double, if not more. Just knowing that I won’t be growing weird patches of hair in unusual places from the hormones in caged chickens is worth it.Read More
I need crackers; I need the crunchy texture and the contrast it gives to creamy pâté and smooth cheese.Read More
Having left chaotic, yet exciting Buenos Aires behind I have landed in Santiago, Chile. I have booked a cabin in a little eco village called Tanquin, which is about one hour from Santiago and 40 minutes from Valparaiso.Read More
Last we spoke I was treading the well-worn cobblestones of Berlin, Germany in freezing temperatures. Now I am writing to you from Buenos Aires, Argentina in 30°C/86°F schwitzing my little tuckus off.
Buenos Aires is the town to be in if you’re into Tango, antiques and all-night partying. Thankfully for me, there is a strong emergence of organic and vegetarian gastronomy headed by some very passionate people. There are several restaurants I noted that have rave reviews online, including one I absolutely fell in love with, called ‘Bio Solo Organico’ nestled on a corner in trendy Palermo. There I have had some of the best organic vegetarian food I have ever eaten, with the owner Alejandra very generously catering to my picky SCD habits without raising an eyebrow.
Getting organic ingredients is not easy here, and unless you are willing to go to Alejandra’s farm (only 800 km away) then you have to make do with the local but prolific fruit and vegetable markets. You can forget about obtaining coconut in any form, so I’m glad my trusty package of coconut flour has come with me all the way from icy Berlin (as said previously one simply cannot do without pancakes in the mornings).
Here is a list of dry ingredients I take all over the world with me:
- Natural Gelatin
- Coconut Flour
- Packaged Creamed Coconut
- I also package up a set of spices so I don’t have to buy them each time
- Sea Salt
- Black Pepper
- Bay Leaves
- Everything else, like ginger, garlic etc I generally can find in any country fresh.
And because I’m obsessed with making lists, here is my love/not-so-love list of Buenos Aires:
- Love the vegetarian restaurants, especially Bio Solo Organico.
- Love the Mercado (Markets) de San Telmo – Antiques, fruit & veg, vintage fashion.
- Love the curvy women in their leggings and platform shoes.
- Love the mixture of Parisian architecture supplemented by the Spanish wall gardens.
- Love the roof top garden patios and the luscious tree lined streets.
- Love the all-night Tango, which starts at 10 pm and doesn’t finish until the last heroic couple stumbles off the dance floor around 6 a.m.
- Love the concern of the Buenosarian’s for our naive touristic welfare (to put your camera away otherwise it will get stolen, etc).
Don’t really hate anything too much; it is after all a country of vivid contrasts.
- However I’m not so in love with nearly being robbed, but unfortunately it happens frequently (we managed to get away because an Argentinean couple watched over us). Big tip, if possible don’t act and look like a tourist, i.e. talking loudly in your native language, carrying cameras around your neck, sporting big dorky backpacks and don’t wear jewelry.
- Don’t like the dog poop on the streets; yes managed to step knee deep into the mother load.
And in tune with those wonderful architectural, cultural and gastronomic contrasts I will give you a recipe inspired by the Argentineans love for anything organ meats, teamed with the best plums in the world.
Chicken Livers in Plum Compote
500 g organic chicken livers – deveined
2 tbsp olive oil/ghee
1 medium red onion – halved and thinly sliced
1 clove garlic - grated
2 tsp grated fresh ginger
6 plums – stone removed and halved and quartered
150 ml fresh orange juice
1 tbsp honey
1 bay leaf
1 cinnamon stick
½ tsp chili
salt & pepper to taste
- Place 1 tablespoon of oil with the onions, garlic and ginger into a medium heavy bottomed pot and sauté until onions have become soft and translucent.
- Add the plums and sauté for 5 minutes until plums begin to soften.
- Add the rest of the ingredients and cook on a light simmer with the lid on for 15 minutes. Then remove the lid and cook for another 15 minutes until the compote has thickened.
- Set aside.
- Pour the left over oil/ghee into a frying pan on heat on high.
- Sear the chicken livers for 3-5 minutes until they have browned.
- Add the plum compote and cook for another 5 minutes.
- Serve immediately with mash.
Citrus infused Lima Bean & Carrot Mash
1 cup lima beans – soaked overnight
2 cup carrots – peeled and chopped
2 garlic cloves - grated
3 tbsp olive oil
1 lemon – juice & rind
salt & pepper to taste
- Place lima beans into a pot and cover with water and cook for up to 2 hours until they have softened.
- Drain and set aside.
- Place carrots into a pot and cover with water and cook until soft.
- Drain and add to the lima beans with the rest of the ingredients.
- Either mash by hand or place into a food processor and press until creamy and smooth.
And so I have found myself in Berlin, home to a never ending list of amazing eateries, drinkeries, and shopperies. With every turn the cobblestoned roads take, I have found a wealth of graffiti laden walls, glittering vintage stores, beanie-tipped people, and smells and sounds that paint pretty pictures even when your eyes are closed. Europe in winter is of course freezing and the weather, although to some may be drab and dreary, creates the perfect canvas for the towering shadows of a darker history.
The food is utterly amazing with large enclaves of multiculturalism bringing fares from all over the world with many little holes in the walls, such as "W" Der-Imbiss serving authentic Indian street food, such as Dosas and Tali. Long time resident Canadian Gordon W, has been feeding Berliners for over 10 years. His eatery is all of 50 sqm including the kitchen. Gordon clad in one of his many Hawaiian shirts, straw hat and his three "authentic" Indian street chefs whiz up vegan (and optional Salmon) delights including to-die-for filled Dosas (fermented lentil and rice flour pancakes). The Vegan movement has become a fairly recent phenomenon in Berlin and Vegan Bio Stores and restaurants becoming more and more popular.
However, traveling can be a challenge when one is taken out of their comfort zone, particularly when suffering from a digestive disease. Although tough, it certainly is achievable to steer clear of grains, starches, lactose and refined sugar (even if I have to employ a professional hand slapper).
The first challenge was to stock my little knee-high fridge with ingredients that in Australia are basic, but here have been slightly harder to attain. My absolute musts were gelatin (for delicious grape jelly), bicarbonate soda (Natron), coconut flour (for pancakes, an absolute essential) and of course organic fruits and vegetables. I found the Bio Laden (Bio Stores) conveniently placed all over Berlin provide for all my needs, because who doesn't need a pancake to start the day.
Despite the emerging trend (it really is just in the embryonic stage) of organic and bio-sustainable products, not all of the “Bio Stores” are as biodynamic as they would have you believe. For example, yogurt in Germany is not commonly made with pro-biotic bacteria (as it usually is in Australia). It is simply just thickened and sweetened. Pro-biotics in general are not yet really even recognized as an essential dietary supplement, with the medical professionals at the “just thinking about taking baby steps towards research into the area”. After much adventuring and exploring I did manage to find some pro-biotics in one of the Homeopathec Apotheke’s (what we know as a chemist), of which there are many. Funnily enough Germany is pretty big on homeopathic remedies.
Here is one of my favourite recipes from the cookbook, tweaked to be totally dairy free.
Pre-heat oven to 180°C/350°F
1 lb/500 g chicken mince
1 clove garlic
½ tsp salt
¼ tsp cracked black pepper
¼ tsp turmeric
1 or 2 carrots – sliced into 3 mm thick round slices
1 small eggplant – sliced into 5 mm thick round slices
2 packed cups of spinach
1 small head of cauliflower – stemm cut out and roughly chopped
⅓ cup coconut cream/or coconut yogurt
1 tsp salt
½ tsp cracked black pepper
½ tsp nutmeg
1 cup tomato puree
1 large zucchini – sliced into 5 mm thick slices lengthwise
- Place the mince into a large skillet with some olive oil, the garlic, salt, turmeric and pepper and fry on medium for around 15 minutes until the meat is cooked and most of the moisture has dissipated.
- Set aside.
- Place the carrots, spinach and cauliflower into a large pot with about 1 cup of water and steam with the lid on until the cauliflower is soft.
- Drain and separate the vegetables.
- In a bowl mash the cauliflower with the coconut cream/yogurt salt and pepper until smooth.
- In a medium sized loaf tin spread the tomato puree onto the bottom of the tin.
- Top with the meat first, then evenly place the sliced, uncooked eggplant over the top and then the cooked carrots.
- Then place the uncooked zucchini slices on top.
- Then place the spinach on top and evenly distribute the mashed cauliflower over the top.
- Sprinkle with the nutmeg.
- Bake in the oven for 30-40 minutes until the top begins to brown.
Come Winter, Spring, Summer or Autumn, this simple yet bountifully nutritional smoothie will have you reaching for your shades like your on a beach in Thailand. There has literally never been a time in my life when a fresh young coconut hasn’t been appropriate.
Using fresh young coconut water, with the flesh scraped out and papaya processed to a creamy smoothness, this drink will have your electrolytes firing on all eight cylinders. For an extra enzyme-rich boost, leave about ½ tsp of papaya seeds in the mix and process them in with the other ingredients.
Papaya seeds contain high levels of proteolytic enzymes, which help to rid the body of parasites and normalize the digestive environment making it less susceptible to worms and parasites. The seeds are also hailed as a powerful liver detoxifier. So, all in all probably the best insurance policy when partying madly in a tropical environment (literally or imaginatively) where food hygiene can be somewhat questionable.
Hailed as the sweat of the Gods, fresh young coconut water is considered one of the best ways to restore ones electrolytes, with the same electrolytic balance as we have in our blood.
Research studies suggest that cytokinin’s (e.g., kinetin and trans-zeatin) in coconut water are found to have significant anti-ageing, anti-carcinogenic, and anti-thrombotic (anti-clot formation) effects.
So consider this easy-to-make smoothie the elixir of a youthful life. Goldie Hawn and Meryl Streep eat your heart out (As in that fabulous movie, Death Becomes Her).
Young Coconut Smoothie
1 fresh young coconut/or 500 ml young coconut water
1 cup papaya
½ tsp papaya seeds
flesh scraped out from the young coconut/
or ⅓ cup coconut cream
Place all the ingredients into a food processor and process until smooth.
And so my final week in Thailand is coming to an end. I've practiced yoga every day and managed to get a little bronzed (don't worry, I've slathered every inch of my body with spf). I've also managed to bribe the chef into making fish broth! My word she has come through with flying colours. It wasn't easy considering that we had to figure out the substitutes for a couple of the main stays in Thai cooking: sweet, salty, sour and spicy.
For the sweet I explained that the carrots used in making the broth provide ample sweetness. The salty came naturally from the fresh ocean fish and the spicy from the ginger. The broth is served with half a lime, which gave it a beautiful fresh kick, to solidify sour as a main player in this irresistibly tasty game. This, my hungry friends, is a seriously good fish stock that can be used as a base for Tom Yum soup, chowder, or simply the way I had it, just as a broth.
So here are some interesting facts on bone broths. The most important one is that the bones contain gelatine (collagen), which helps to repair the lining in our digestive tract. Diseases such as Irritable Bowel Syndrome, Crohn's and Colitis all occur because our immune system starts to attack our own bodies, and in the case of IBD's, the lining of the digestive tract. When this lining is compromised we experience bloating, stomach pains, bleeding and chronic diarrhoea. Consequently food is not processed and absorbed properly. For some science based facts on bone broth and it's protein rich collagen this article by Kaayla T.Daniel is a great read.
Makes 4 litres
1.5 kg whole white ocean fish – scaled and gutted
10 medium carrots – tops removed and roughly chopped
1 bunch parsley
3 sticks celery
1 inch ginger – roughly chopped
1 onion – peeled and cut in quarters
5 garlic cloves – peeled and crushed
3 bay leaves
- Combine all the ingredients into a large cooking pot with a little over 4 litres of water.
- Bring to boil and then simmer on low for 4 hours.
- Discard the fish and vegetables and let cool.
- Then divide into portions and freeze for future use.
- Serve with ½ lime when serving and a sprinkle of coriander/cilantro if desired.
So there’s been quiet on the western front…because I’ve gone on a well deserved sabbatical from everything related to work. It only took me five days into it when my camera starting sending out subliminal messages “use me, please use me” and having slept four nights in a row for a solid 10 hours to feel the passionate urge to share with you guys one of my favourite travel recipes (before I eat them all).Read More
So before I get into the benefits of these delicious Spiced Activated Nuts, I have a MASSIVE surprise for you all…
My trusty sidekick Toto and I, are soon to be embarking on an adventure that will have us travelling across the globe in search of the finest traditional dishes made with fresh local produce. Our adventure is embodied in such dishes as pickled shark fin and lambs balls, thankfully no one ever said you had to eat an adventure. Some of these beautiful locations will have us plucking fresh roots and herbs from surrounding glaziers that span over 20,000 km in area. We will be working intensively with what we know about digestive disorders, and in true Healing Foods fashion, re-inventing our favorite recipes so that you too can experience and re-create the endless exotic flavors from around the world.
We will be spreading our seed across Berlin, Iceland, Paris, Argentina and Chile with extreme seasons requiring us to pack everything from a fur coat to a bikini. And, of course, a never-ending supply of snacks to keep us feeling healthy and happy on our long haul trips across the seven seas. We will be preparing a range of exciting articles on our findings: recipes from local masters, recreations of our own, and on-the-go snack ideas.
Spiced Activated Nuts
The process of activating nuts is to soak them overnight in a bowl of water with a pinch of salt. This breaks down the enzymes that put extra stress on sensitive stomachs, which can lead to uncomfortable bloating, cramping, feelings of heaviness and nausea. By removing these enzymes, you give your body optimum ability to suck out all of the nutrients and benefits in the form of iron, fibre, essential fatty acids, vitamin E and anti-oxidants.
I looove this Middle Eastern Za’taar mix, it is rich in aromatic flavors and spices like Oregano and Thyme, which are known for their antiseptic, antioxidant and antimicrobial properties. Sumac is another player in this game, which contains gallic acid, an anti-fungal, anti-viral and cancer-fighting agent. These moorish little bombs of flavorsome delight, are not only great on-the-go, but are superb little stocking fillers, wrapped beautifully in a brown paper bag and tied up with string.
It really is the season to be jolly, we are both so excited to unveil the world’s culinary secrets, healing our bodies, minds and souls every step of the way.
4 cups mixed nuts
2 tsp sea salt
Za’atar Spice Mix
½ cup sumac
2 Tbs thyme
1 Tbs roasted sesame seeds
2 Tbs marjoram
2 Tbs oregano
2 tsp coarse salt
- Buy the nut types separately and soak in individual bowls covered with water overnight. Mix a little of the salt into each bowl.
- Drain the nuts and rinse well. Combine all varieties.
- Grind the sesame seeds in a mortar, mix with the rest of the spices.
- Add about 1 tablespoon of the spice mix to the soaked nuts, mixing well.
- Keep the rest of the spice mix in an airtight jar.
- Place baking paper on the mesh dehydrator trays and evenly spread out the nuts.
- Dehydrate for 12 hours on 40°C/105°F.
Following on from our theme of turmeric based recipes, we bring you an unusual combination of stewed apples and turmeric.
Stewed fruits are an amazing way to boost your fibre intake, without resorting to the somewhat traumatic process of drinking a fibre substitute. Anyone that has dabbled in the never ending range of husks and extractions will know all too well the feeling of fear and disgust whilst trying to gulp down with fervour, what I can only liken to an artificially sweetened jellyfish that has managed to splice itself with a dish sponge, whilst giving birth to clag glue.
I've been getting really into turmeric as of late, and am falling more and more in love. The way it tastes and smells, the way it's amazing hyper-mustard colour seeps into all it touches, and the never ending list of healing benefits it possesses. This native Indian root is hailed as a strong traditional anti-inflammatory, particularly for bowel diseases such as colitis and Crohn's. Turmeric has also proven to reduce the presence of free radicals that contribute to arthritis and inhibit cancer cell growth. Not to mention being a traditional treatment for male baldness, and great for a woman's 'time of the month'.
This is not your average Apple Compote, it boasts a deeper more mature flavour that is sophisticated and exotic. The cinnamon is of course a traditional element, but add cloves and turmeric to the mix and you are left with a warm, spicy sweetness that is not only intriguingly different, but insanely good for you. In the past, Cloves have been known for their healing properties and are ranked one of the highest foods in the world to contain manganese. Manganese is an important dietary mineral that is high in antioxidants, great for skin integrity (collagen), and an aid in the formation of strong bones.
Apples are amazing fresh, but perhaps even more amazing after they have been marinated in honey, turmeric, cloves and lemon. Stewed fruits are considered golden foods that contain Ojas, in Ayurvedic cooking, an important 'life', so to speak, that is absorbed into your body once the food is digested. This life in turn gives you life, and makes your skin and heart glow.
Great served with our granola for breakfast, or with a big fat dollop of yogurt or cashew and coconut cream for dessert.
Spiced Apple Compote
6 green apples - peeled, cored and chopped
1 cinnamon stick
1 tsp freshly grated turmeric
2 tbsp honey
1 whole lemon cut into quarters
2 tbsp water
- Combine all ingredients in a pot and with the lid and cook on low for 10-15 minutes.
- Then remove the lid and stir. The apples should still be whole, yet soft.
- Remove the lemon.
- Let the compote sit until reduced in heat, then pour into an airtight glass jar, and refrigerate.
- When serving remove cloves. Leave the cinnamon stick in the jar.
- Will keep for at least a week in the fridge.
Can you live without the occasional serving of baked beans? I know I can't. I immediately feel like throwing on my cowboy boots and Stetson and start jigging around the kitchen.
Well, no not really, but I love these baked beans. The honey to sweeten them hits exactly the right taste buds. These will also last for ages in the fridge in an airtight jar and unlike traditional baked beans, due to the overnight soaking of the navy beans, will not bloat your belly.
400 g (2 cups) dried navy beans
2 Tbs olive oil
160 g (2 cups) onion – chopped
1 clove garlic – minced
680 ml (2 3⁄4 cups) tomato puree
150 g (1⁄2 cup) honey
2 Tbs cider vinegar
1⁄4 tsp ground nutmeg
1⁄4 tsp ground cinnamon
3 bay leaves
1⁄4 tsp ground black pepper
1⁄2 tsp ground turmeric
1⁄2 tsp ground cumin
- Preheat oven to 150°C/300°F
- Soak the beans overnight.
- Drain and rinse under cold water.
- Cook beans in boiling water for up to 2 hours.
- Drain beans and place into a large casserole dish.
- Heat the oil in a small skillet and sauté the onions and garlic until browned.
- Add the onions and garlic to the beans.
- Add all the other ingredients and stir.
- With the lid on, bake the beans for 3 1⁄2 hours, stirring frequently.
- Check moisture level and add water if needed.
- After 3 1⁄2 hours remove the cover and keep baking for another 30 minutes.
- Refrigerate in an airtight jar for up to one week.
Never mind the radioactive colour, there is no cause for concern with this terrific Toddy. Both Ginger and Turmeric are hailed in Indian cuisines, and are an absolute staple for those travelling down the Ayuravedic road. Turmeric has amazing anti-inflammatory qualities, with only a small shaving of this root possessing enough magic to grow a whole tree.Read More
Goulash is a traditional dish cooked by Hungarian farmers in the 1800's. It is kind-of the Madonna of food-in theory it's old, but somehow it has managed to retain it's appeal as a flashy staple in every good record collection. Goulash is caught in the strange realm of not quite a soup, but not quite a stew - to be honest this is the realm in which I find my most promising crowd pleasers.Read More
I love a dish that allows for rustic charm and hands on experience. I also love taking a dish fit for the Queen, ruffling it's feathers, kissing it's cheeks, and re-introducing it to the world in a fresh new way. Scones have an undeniable charm that spans across the ages, however I was always disappointed and somewhat saddened that they could never simply exist as they were (without the aid of cream and jam).
These savoury sweethearts are completely modest in their preparation, they are happy to be smooshed in together, and seem to prosper well in each others company, maturing into round little hubs of creamy flavour and aromatic herbs. Don't be anal with your chopping, make sure you leave some chunky olives and tomatoes, it's a real pleasure finding a gem of flavour amongst the sweetly dense bread.
Presentation wise, the scones look fantastic tightly bound to one another, still in their cast-iron womb. Just plonk the pan down onto a thick wooden chopping board and roughly rip apart the fluffy dough from heaven. However, if you have a triad of people to feed, or a silk dress to protect, pre-cutting is also totally fine.
These store well in the fridge for a few days, and taste great with a slither of butter. The savoury flavours I chose matured beautifully in the almond meal, but I also highly encourage you to save this recipe under your 'favourites', and play around with the flavours, you could even dabble in some rosemary or meats.
2 Tbs butter
2 Tbs olive oil
garlic cloves – finely chopped
½ cup sundried tomatoes – finely chopped
½ cup black olives – pipped and finely chopped
1 handful flat leaf parsley – finely chopped
¼ cup chives – finely chopped
6 large eggs
¾ cup olive oil
½ tsp sea salt
½ tsp black pepper
pinch cayenne pepper
2 Tbs apple cider vinegar
½ cup coconut flour
3 cups almond meal
½ tsp baking soda
1 cup grated parmesan (set aside ¼ cup for later)
- Pre-heat oven to 150°C/300°F
- Place the butter and olive oil into a deep cast iron skillet and heat on medium.
- Once the butter has melted add the garlic, sundried tomatoes, olives, parsley and chives and sauté for about 5 minutes until the vegetables have softened.
- Remove the mixture from the skillet and set both aside, leaving the skilled with the oil base for when we add the dough.
- Place the eggs, olive oil, salt, pepper and cayenne into a bowl and mix until light and creamy.
- Add the apple cider vinegar and mix.
- Add the sieved coconut flour mixed with the almond meal, ¾ cup of parmesan and baking soda to the bowl and process until well combined.
- Then add the garlic mixture and mix well.
- Refrigerate the dough for 30 minutes covered.
- Divide the dough into 12 pieces and roll into balls.
- Place the balls side by side into the bottom of the skillet.
- Sprinkle some olive oil over the top of the dough, then sprinkle the rest of the parmesan onto the dough and place into the pre-heated oven for 30-40 minutes.
- At the 20 minute mark remove from the oven and brush with a generous amount of olive oil. Then bake for the rest of the time.
- The bread will be ready when the tops feel firm to the touch.
- Let cool down completely before eating, or refrigerate as they will set more firmly for consumption the next day.
There isn't anything you can't wrap up into a crepe, savoury or sweet. Wrap them around some spicy lamb and shredded lettuce, or Mexican beans and sour cream, or luscious berries and yogurt or just a drizzle of honey. But, as with all good things the first one you make will inevitably fail, such is the rule with crepes!Read More