ysilme | Entries tagged with veggie stuff

For various reasons, takeaway, delivery, convenience or fast food is rarely an option for us, so whenever time or energy is short and I can't be bothered to cook "properly", I need to whip up something quick and easy from what is in the house. Part of my stock-keeping and preserving is for that very reason, to have quick meals ready or available. ^^

The other day, I was going through a stack of old books intended for donation, and came across my first, rather old and eurpoeanized, Chinese cookbook, and redsicovered a simple recipe I haven't made in ages but which is just perfect for the quick & easy collection. It's more or less only fried veggies with garlic and ginger, so simple I've totally forgotten about it. *g* Going through the cookbook was also a trip down memory lane: it was printed at a time when bland curry powder was the height of exotic groceries in small-town Germany, and I had to drive to the next large town and their only tiny speciality shop to get fresh ginger, soy sauce and sesame seeds at exorbitant prices; and the recipes were most likely leaving out anything you couldn't get in Germany in the first place.

The recipe originally goes with rice, but Siljan wanted pasta, and I also couldn't be bothered to dig out the rice cooker which lives temporarily in a cabinet until the next stage of fixing the kitchen, so I decided to try a quick and simple crossover, which was a full success in every regard.

( Asia-style fried veggies with pasta (vegan, dairy-free) )

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General food disclaimer (updated)

Crossposts: https://ysilme.livejournal.com/559579.html

( Vegetable Stock Broth (Preserve) )

( Fried Broccoli with Noodles )

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General food disclaimer

Crossposts: http://ysilme.livejournal.com/329606.html

For New Year's Eve, we had a Nacho fest.

None of the recipes is really hot since I prefer the mildly spicy variety and had mild chili peppers. If you like it hotter, use the chili peppers of your choice or more, and put in the seeds, too. We only had one "hot" eater who usually has a pot of Sambal Oelek on the table and adds a bit of this to each of his helpings.

*Nachos with Guacamole and Tomato salsa (vegan, dairy-free)
*Tossed Salad with Honey-Lemon-Mango-Sauce (vegetarian with vegan option, dairy-free)
*Legume Salad
*Coconut-Vanilla Ice-cream with Pineapple and Blueberries (vegan, dairy-free)
*Gratinéed Nachos with Hamburger Sauce and Cheese (no recipe, as I don't cook meat, just a description how we put it together)

( The recipes )

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General food disclaimer

I've been talking with

lordhellebore lately about food cravings with a vegetarian/vegan diet, and thanks to her I realised my occasional craving for a "meaty" taste is very likely a craving for an umami taste. Those of you with longer veggie experience might smile indulgently now, but this is completely new to me. *g*
I quench the occasional craving with vegetarian ersatz meat/cold meat cuts, but am not very happy about these, as they are not only more fatty than the original, but also contain all kinds of additionals I don't much care for. Eating smoked tofu regularly goes a long way for me, but I have now also started looking for recipes with a particular umami taste.

One is a delicious spread I made yesterday, which has the additional plus of being fat-free. Even Siljan is wolfing it down, and (as an omnivore) he usually eats some of my spreads occasionally, but prefers his cheese (as our compromise is I only buy meat for the felines and if he wants some he needs to buy it himself, which he can't be bothered to do.)

Smoked Tofu - Kidney Bean Spread

The original recipe (in German) uses the double amount, but this sounds a lot to me. I got now enough to fill my spread jar to the rim, which is the amount we mange in three to four days if we both eat it; next time I make it I will deepfreeze half of it so see how that works (usually well to my experience so far).

1 can Kidney beans (the exact amount will follow later)
ca. 150g smoked tofu
2 table spoons Ajvar
2 table spoons soy sauce
1 clove garlic
1/2 bunch chives
salt, pepper

Rinse the beans and let them drip dry, dice the tofu. Puree everything except the chives, salt and pepper. Cut the chives in fine pieces, mix under. Season with salt and pepper. (If you want to deep-freeze a part, leave the chives out and add later.)

My experiences with self-made tofu spreads so far tells me puréeing is essential to get a smooth mass, but if you don't have an immersion blender, chopping extremely fine works as well, taste-wise, but the spread will easily fall of your bread. *g*

My Ajvar had gone bad, so I used tomato purée and Sambal Oelek instead, and replaced the chives by basil since I have that in abundance at the moment. I also accidently used only one table spoon of soy sauce which made the result less savoury, as I didn't want to put in too much salt. It's also super-quick; the most work is cleaning the blender. *g*

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General food disclaime

Yesterday, we did the first barbecue of the year - the weather had really nod been helping. Either it was too hot, or too cold, or too rainy, or too windy, or those we wanted to do barbecue with were on vacation. *g*

Since we only have a simple barbecue which does not allow for more than simple things, and I'm the only veggie among us, I'm usually just having some sliced courgettes and eggplants and roasting some bread. After some delicious mushrooms I lately had at my sister's I experimented a bit, and the result were the most delicious mushrooms and courgettes we ever had, with so simple means... you probably know this already, but I have to share it just in case. ;o)

Marinated mushrooms and vegetables (for barbecue or pan)

Mix a good olive oil and fresh lemon juice in equal amounts. If you can, add fresh lemon peel. Add salt and freshly-ground black pepper (I used 1/2 tsb salt on about 8 soup spoons of liquid) and Mediteranean herbs to your liking, fresh or dried. I had 1 tsb lemon thyme, 1/2 tsb oregano, 2 large sprigs fresh rosemary, chopped, and 1 handfull fresh basil, chopped.
Clean msuhrooms if necessary and cut in not too small halves or quarters, depenidng on your liking. Mix with the marinade and let steep for 3-4 hours in the fridge.

We put the mushrooms on top of a stainless steel barbecue pan covered with tin foil, so the liquid would not drop away, and they half braised in the marinade and half roasted over the coal, but I suppose it would work as well if you put them on skewers or in a pan.

The rest of the marinade was used to coat thick slices of yellow courgettes and some Halloumi slices and gave both a delicious aroma as well. We also had tomato butter which was a perfect companion to the vegs as well as the Halloumi and meat the others had.

It's summer, it's finally beautiful outside (after a horrible heatwave) and the garden grows in abundance, providing us with fresh herbs and salads and holding promises of some vegetables in a couple of weeks. So have a summer recipe with so far not-home-grown veggies. *g*
( Pasta with Eggplant-Tomato-Sauce )( Assorted herb and other butters )This tomato butter is as simple as it is delcious as bread-spread (with thin slices of tomato or cucumber or other veggies) or for a barbecue, as it tastes particularly well with grilled vegetables.

I normally use cow milk butter, but the three variants of it I tried so far with vegan butter work equally well. I'm using a kind that nearly tastes like butter and behaves like butter for all intents and purposes (Allsan, available in Germany at least).

You need
250g butter
1/2 tube of tomato purée
1 clove garlic
salt, pepper
fresh or frozen basil

Put the butter in a bowl and let it soften at room temperature until it can be easily stirred with a spoon or fork.
Add the tomato purée, the peeled and pressed garlic, 1/2 teaspoon salt, freshly ground black pepper, and 2-3 table spoons of frozen basil or about a large handful of fresh basil, finely chopped. Stir well until purée and fat are no longer separate, put in the dish you want to serve it in or keep, and put back into fridge.
Take out of the fridge before serving so it is not too hard.
If you want to bring it to a barbecue, you can either make pretty shapes using a cookie press or a plastic bag with a small corner cut off, or, after it has gotten a bit harder in the fridge, roll it into a roll and wrap it in cellophane, and then cut it in slices just after taking it out of the fridge. (I usually don't bother and just bring a pretty jar. *g* )

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I often make garlic or herb butters similar to this, it keeps well in the fridge and can also easily be frozen. I have no experience with freezing non-cow-milk butter yet, though.

Basic recipe:
250g butter
1/2 teaspoon salt
herbs, spices etc. of choice

Let butter soften, season, stir in prepared ingredients and cool again. It's important to use only immaculate herbs completely dry, particularly if you want to keep the butter longer than a day or freeze it.

Garlic butter: 4-6 cloves garlic, depending on your garlic love ;o), some marigold leaves for colour if you have

Basil butter: 1-1,5 handfuls of chopped fresh basil, freshly ground back pepper. Also nice with a teaspoon of pink pepper, freshly ground in mortar

Borage butter: this is terrific if you have borage in the garden. Use 2 table spoons of fresh borage cut into fine pieces and the peel of 1/2 lemon. Add marigold leaves for colour and, if you do not want to keep it more than a day, some of the pretty blue borage flowers

Lemon balm butter: 1 handful lemon balm leaves cut into fine pieces, peel of 1 lemon. You can also add 1 teaspoon of pink pepper, freshly ground. Perfect with white asparagus.

Herb butter: 1-2 handfuls of assorted herbs: parsley, chives, chervil, lemon balm, pimpinella, sorrel, borage, whatever is availabe. Can be rounded off with lemon peel, freshly ground black or pink pepper, marigold leaves for colour, or 1 teaspoon of finely diced red or green chile (or both).

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Edit: I did try out the tomato butter with vegan butter (Allsan) the other day. It works just fine, but the taste is different; it's not as tasty and tart as it should be. I suppose using more tomato puree or a teaspoon of lemon juice might do the trick.

This entry was originally posted at http://winterwitch.dreamwidth.org/239208.html and has comments. You can comment on DW using OpenID.

Hm, I haven't posted a recipe in ages, it seems... here is a new, seasonal recipe:

Spaghetti with Hokkaido "Carbonara"

Ingredients:
500g Spaghetti
2-3 very fresh egg yolks
1 medium sized onion
1 slice Hokkaido squash
pine nuts (about 2 spoons)
honey or sugar
fresh or dried rosemary (optional)
1 small handful black olives (optional)
Parmesan or Pecorino (optional, can be added later)

(serves 3-4)

boil 500g Spaghetti
take 2-3 fresh eggs out of the fridge, separate (the egg white will not be used. Depending on where you get them the eggs must be from the same day or the latest three days old)
while the pasta water heats hot, heat 1 tablespoon olive oil in a non-stick pan
cut 1 medium onion first in half, then in thin slices and dry braize/lightly roast at medium heat
cut a slice of Hokkaido squash in small dices; the size you usually would cut the bacon for carbonara (I had ready-cut squash from two days ago and used about a large handful), add to the onions
add 2 spoons pine nuts and roast all together until it is getting a roasted colour. Glaze with 1/2-1 table spoon of honey or two pinches of sugar - you just want a whiff of caramel taste, nothing more
if you have, add some frehs or, even better, dry rosemary (chop the fresh rosemary needles, crunch the dried ones) and
a small handful of black olives, preferably stoned and cut in halves or chunks. Let heat for a minute or two, turn off and cover until the pasta is done.
Prepare your serving bowl with a table spoon or two of olive oil, depending on the number of egg yolks you plan to use later, salt and pepper with freshly ground black pepper sufficiently for the whole dish, and prepare two to three fresh egg yolks ) and about a cup or less freshly grated Pecorino or Parmesan.

(For a dairy-free variant, leave the cheese out. It can be easily added later)

When the pasta are done, strain, put in the bowl with the oil, mix well, add the egg yolks, mix well again until all the pasta is well-covered by the yolk, add the cheese and mix well again. Season with more salt, if necessary (depends on the cheese) and more freshly ground black pepper. Add the veggies and mix either directly or after serving the bowl - it looks prettier if the veggies are mixed under later.
Serve immediately.

Bon appétit!

Crossposts: http://the-winterwitch.livejournal.com/204950.html

Just a simple dish I made yesterday, but it turned out so delicious that I want to share it:

Strawberries with Vanilla, Violets, and Mint

Wash about a pound of strawberries carefully and let drain until dry. Prepare/clean them and cut in 4 pieces each. Mix them in a bowl with
1 tablespoon violet sugar, vanilla (1 soup spoon self-made vanilla sugar in my case)(*), and 4-5 leaves of fresh mint, finely chopped. I prefer a strong mint like spearmint, peppermint, or thai mint, but any kind will do, or even lemon balm.
Let "steep" for a while (how do you call this when you're having a cold dish standing around for some time until the aromas get mixed and, in this case, some liquid forms?).
It's delicious all on its own, but you can serve it with vanilla ice-cream or whipped cream, or simply add two soup spoons of full-fat natural yoghurt to it, as I did, and have a creamy dish.

For vegan alternatives I use soy vanilla pudding as I haven't come by vegan ice cream hereabouts yet.

I used to do this with mint, or violet sugar, and combining the two sounded weird, but it tastes heavenly. Of course, it tastes well enough without violet sugar - which is difficult to come by, I know. But if you get the chance, try it; this sugar is aweeome!

(*) About the vanilla: I use self-made vanilla sugar, having about 300-400g white sugar mixed in a container with the scratched-out marrow of 2 vanilla beans and the beans itself, too. I keep that all the time, adding new sugar when the container is only 1/3 full, and from time to time a new vanilla bean. The aroma is very intense. In Germany we otherwise use ready-made "vanilla sugar", don't use this at the taste is too artificial for this dish. In this case, just use fresh vanilla and a little sugar to your taste. I don't have any experience with other vanilla products.

This entry was originally posted at http://winterwitch.dreamwidth.org/109389.html and has comments. You can comment on DW using OpenID.

... of our balcony, that is. The death. Winterwizard and myself are still unhappy with what we had to do yesterday: kill a whole people. Of wasps getting too comfortable on said balcony, just before the door... *sigh*
We have this Swedish house with the typical entrance porch in front, topped by a balcony. This balcony has a wood panel double floor, open on top like a patio, closed underneath, forming the roof of the porch. Some weeks ago we saw some wasps staring a nest just before the balcony door underneath the balcony floor, clinging to one of its floor planks. Since it was the common, small, yellow jacket wasp and we're usually much for friendly coexistence, and since we don't use the balcony except for airing (two windows open on it that are constantly ajar), we wanted to leave them for the summer, since wasps only use a nest once. Turns out that this has been naive - starting mid June, the colony begun breeding, building and flying out in earnest, and now coming in every window of the whole house and jeopardizing the front door as well.
The nest had doubled its size in two days, then having the size of a football squeezed flat, and research told us that it would grow rather large and fast and the whole thing would be going on until the end of October. Sh******
So we did the bad thing, bought a can of extra poisonous insecticide and had them extinct rather fast. Shockingly fast, to be honest, particularly since we used it outside and we couldn't reach the nest, just spray in the relatively open space between the balcony floor and the porch roof. And we're both still feeling bad about it, particularly since the species is protected.. *sigh*

Now, the two promised recipes:

( Pickled Pumpkin )

Kelly, this is for you: "Cherry Michael" - a traditional German variety of the French toast theme, or rather
( Kirschenmichel )

This entry was originally posted at http://winterwitch.dreamwidth.org/83771.html and has

comments. You can comment on DW using OpenID.

It's autumn and time for one of our favourite season dishes:

( Ribbon Noodles with Savoy and Nuts )

The probably last Aubergine this year (I stop bying them when they get too expensive ;o) ) went into a successful experiment:
( Aubergine-tomato sauce with Capers )
Oh, and my "kitchen English" hasn't gotten any better yet, so if any term, description or whatever is wrong or difficult to understand, please let me know! I like to improve.

is a question that unites all gardeners during the summer, I suppose *g*. I didn't even plant them this year, but my mother has more than enough for me, too, so I'm again thinking "Courgette dishes" on a daily base. As I'm currently trying to cook as fat-free as possible, the choices are a bit limited, as so many delicious dishes need a certain amount of olive oil to turn out well.

Anyway, a Courgette-Tomato ragu became our new favourite, and I can serve it on a weekly base:

Heat 1 tablespoon olive oil in a small to middle sized pan (should have lid) and braise lightly
1 middle-sized red onion, cut in thin chinks (correct term?) as well as
1-2 fresh garlic cloves, chopped

Wash and prepare
2 small or one middle-sized courgette and cut it in small dices, add to pan. Stir frequently and add about half a cup of white wine (how do you call this quenching of braising stuff with wine or liquid?).

Add a small can of chopped tomatoes (I prefer canned ones as the fresh to be had don't have much flavour and our own plants didn't give any fruit until recently) or chop 5-6 tomoatoes. You probably need more wine if using fresh tomatoes.

Season with salt and freshly ground black pepper, add a handfull of fresh herbs like thyme, rosemary, sage and two bay leaves (one if dried and about a large tablespoon of dried herbs instead), cover and let simmer for about 10 minutes. Take out the herbs if you used fresh, add some chopped basil if you like and serve with Penne or Tortiglioni.

As a variation, some chopped olives work very well, too.

Yesterday, I made a variation of my red lentil stew with courgettes and tomatoes which was also rather delicious: (serves three to four depending on the hunger and the amount of cheese added)

Braise in 1 tablespoon olive oil:
1 oninon cut in middle-sized dices
2 cloves of fresh carlic, chopped
1 middle-sized courgette
4 chopped tomatoes

Add a shot of white wine and a teaspoon of dried provencal herbs (in this case better than fresh as you can't take the fresh out afterwards) as well as
500g red lentils, washed and strained
1l water (or the amount necessary for the lentils)
powdered vegetable broth for 3/4l water, freshly ground pepper

Let cook lightly until the lentils are done (about 15 min for my variety). Cut up half of an Hallloumi or about 100g of Feta in small dices, add and let melt for about five minutes before serving.

Current Mood: busy
Crossposts: http://the-winterwitch.livejournal.com/65710.html

I promised two recipes lately, one for an indian banana salad and another for a Bulgur-Apricot-salad with goat's cheese.

Banana salad - Kela ka Raita

Serves 4 as a side dish (or is a sufficient single side dish for two together with some pilaw)

Mix 150g yoghurt with 1/2 ts salt, 1 ts sugar, 2 ts lemon juice and 1/4 of a green chilli pepper, finely diced
Cut 4 ripe, but still firm bananas in thin slices (about 1cm), gently fold in the yoghurt and let permeate for 1 hour in the fridge (*)
Chop 2 soup spoons of fresh coriander and sprinkle with it before serving

Bulgur Salad with Herbs and Apricots

Mix 200g Bulgur in a dish with some salt (I used 1/2ts) and 1/4litre hot water, let swell for about an hour.
Cut 100g dried, unsulphurated apricots in slices, douse with hot water and let also swell.
Wash 2 red chilli peppers, clean and cut in thin, small rings, remove seeds if you want.
Wash and clean 1 bunch of spring onions, cut in small rings. Use as much of the green part as possible.
Wash 3 stems/stalks each of mint, lemon balm, parsley and basil, shake dry and chop
Mix 4 soup spoons of lemon juice with salt, freshly ground black pepper, 1/2 ts freshly ground coriander seeds and 1ts honey and stir in 6 soup spoons of a good olive oil. (Don't cut on the oil; Bulgur and Couscous dishes rather need it).
Strain the abrictos, mix well with Bulgur, herbs, chilli, onions and the sauce and and season.
Break 150 goat's cheese (I use St.Maur, a kind of soft-hard goat's cheese), but you also can use goat cream cheese or Feta, though I don't know how the salad tastes with the latter) in small pieces or cut, if necessary, and fold carefully in the salad.

The salad is very suitable for take-away and a picnic and best after having spent some time in the fridge, though it should warm up at room temperature for at least 1 hour before serving.

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(*) I really need some help with my kitchen English, I suppose. Does any of you know a site where the most common kitchen terms in English are listed?

Current Mood: sleepy
Current Music: Capercaillie, To the Moon

In her latest chapter of The Sorting of Suzie Sefton , MMADfan had some decidedly yummy vegetarian dishes named, which brings me to writing down my latest stew creation which is, according to my husband, enormously yummy. He's kind enough to like almost everything I cook, though I suppose it's a good sign that the planned leftovers for tomorrow are now gone, too *g*.

Lentil-Pumpkin-Stew

(Sorry for my funny English, I'm absolutely unfamiliar with kitchen speak)
ts - tablespoon

Soak 300g brown lentils - soak in water (they say soak overnight, but to my experience, with a good lentil quality soaking for half an hour/ an hour is sufficient. You can also use green lentils, but not the red ones and no Dhal.)
Wash and clean 1/2 large leek or 1 whole smaller leek, slice lenghtwise to quaters and then into thin slices.
Heat 2 soup spoons of good olive oil and braise leek lightly for about 5minutes.

Add 4 green Cardamom capsules, 4 whole cloves, 1 ts whole coriander seed and 1 ts cumin seed and let braise a few minutes, too. Be careful not to get the heat too high, nothing is supposed to brown.
Decant (?) the lentils, add to the leek and fill up with the necessary amount of water (usually three times the amount/wheight of the lentils) plus a cup extra (about 0,2litres).

Add 1ts salt, the necessary amount of broth powder or whatever you use, freshly ground black pepper, 2 ts Curcuma and 1 ts Chili powder. Cover, bring to boiling and let simmer for about 10min.
Meanwhile, clean 2 celery stalks, cut in small dices and add to the lentils.

Prepare 4 medium sized potatoes and 4 large carrots and cut in large dices. Take a quarter of a medium sized Hokkaido pumpkin, prepare and dice the same size as potatoes and carrots. You get about a very large handfull of pumpkin dices from this. (If you use other pumpkin that needs longer cooking time, add already with the lentils).

After the lentils and celery have cooked about 10mins, add the other vegetables. Add some more water if you think it necesary - the stew should be rather un-liquid in the end, but you have to take care that it won't burn if there's too few water.
Bring again to boil, cover and let simmer at very low heat for the rest of the necessary time the lentils need. That depends on the lentil brand; the brown take about 25min, the green about 40.

Meanwhile, prepare some pickled pumpkin (sweet-and-sour): decant and cut in small dices; you'll need about a large cup of dices.
When the stew is ready, add 1ts of Garam Masala, a shot of Soya sauce and another nice one of a good Balsamico vinegar and the pumpkin dices. Season with black pepper, freshly ground, Chili and probably more Garam Masala.

Serve with fresh rolls, Ciabatta, Baguette, Pitta or anything similar.

I don't know if pickled pumpkin is to be had at your place, whereever that may be. If not, try any kind of sweet-and-sour pickle with a fruity taste that might suit to indian style food. The "ordinary" lentil soup my mother always does has lots of diced, pickled cucumbers in it, but the taste of the pickled vegetable ist quite different in the soup from the pumpkin. If you don't have pickled pumpkin, some additional freshly diced/ground ginger would be nice, too, I suppose.

Bon appétit!

ETA: usually you are advised not to add broth and salt to lentils and such before they are cooked. I do it, as I have never experienced any problems, but it's up to you ;o).

Current Mood: creative
Current Music: Peter Fox, Alles neu

General food / diet dislclaimer (effective October 2022)

The recipes I post here are either variations or adaptions of others’ recipes, or of my own making. If applicable, I’ll link to the original. I’m tagging my recipes for vegetarian, vegan, dairy-free, and sometimes for gluten-free (*) and umami. As the need for tagging has changed over time, the older recipes sometimes aren’t tagged yet, or only partly.

My dietary restrictions have seen quite some changes, most of them involuntarily. After ten years of vegetarism I suppose 'flexetarian' fits best today, and I generally prefer for organic, regional, wholefood and non-processed foods, and try to avoid plastic packaging. 95% of what I eat is home-made from scratch from non- or low-processed foods, out of preference but also out of necessity due a myriad of food allergies and intolerances as well as other health-related restrictions. As I'm also a spoonie providing a balanced diet for myself and my partner isn't always easy and takes up a considerable part of my energy.

I can't eat any dairy, wheat or hazelnuts (combination of intolerances and allergies), a lot of additives and preservatives, mushrooms only when thoroughly cooked, and some foods like tomatos or apples only organic when raw and have to limit my intake of some foods due to metabolical issues. The newest addition is a fully diet-controlled diabetes, meaning a massively reduced intake of any sugars, considerable reduction of carbohydrates in general, and a focus on whole-food carbs (bread, rice, pasta etc.).

I've been dealing with some of these issues since forever and therefore had to adapt recipes a lot, or experiment with variations or alternatives, so I'm often just writing down something for my own convenience, so my recpies here might be very specialised to my my own dietary needs and restrictions.

(*) To make it easier for myself but also for any possible reader, I won’t detail any replacement products where it’s just a case of switching them out, so 'butter' means any spreadable fat you’d also like on bread with jam or honey, be it from plants or cow milk; same goes for yoghurt etc, and also flour and pasta - I can eat spelt which behaves like wheat, so can just replace it, but that might not work for other types of flour and pasta. I trust you to be experienced enough with your diet to know what can be replaced with what, as I do myself, and bear that in mind when following my tags. But I’m also happy to help you with any question you might have about replacements or variations; I live with a non-allergic omnivore and cook for others of this kind often enough to have sufficient experience. Please feel free to ask at any time!

A note about my usage of gluten-free: I'm using the tag when the original recipe is gluten-free, or because my variation is without gluten. However, I’m not having gluten issues myself, and only do gluten-free dishes/baked goods for two members of my family who have a gluten intolerance or avoid gluten as cancer treatment, or when a recipe I'm interested in happens to be gluten-free. Neither of us is coeliac and has to worry about small traces or contamination, so I might be unaware of using an ingredient myself which is problematic for a coeliac, or if a preparation process is problematic. Please bear that in mind when trying out the recipe. If you spot something problematic or wrong, please let me know; I’m happy to edit it into my recipe post.

I’m also happy about and welcome feedback to my recipes and hear about your own experiences, variations, and ideas. If you want to discuss diet preferences, particularly vegetarism or veganism, I kindly ask you to not do that in any of the recipe posts, elsewhere: feel free to leave me a PM or comment here, or on another suitable post of mine. Thank you!