Kale recipes - two sauces for pasta, a traditional Portuguese soup, and some quick tips in my new post https://open.substack.com/pub/bitsandbitess/p/kale-recipes…
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Kale recipes - two sauces for pasta, a traditional Portuguese soup, and some quick tips in my new post https://open.substack.com/pub/bitsandbitess/p/kale-recipes…
With salt, without salt, in the form of nut butter, or just like that. Nuts don't really need much tinkering. But just pop them in the oven, and new flavours arise, the nutty becomes nuttier, and the crunchy becomes crunchier. I wrote a new post on Substack about nuts, roasting them, and some ideas/recipes for how to use them (besides just wolfing them down).
to amp up flavour in your snacks, granola, or savoury dishes
forget no-fun eggplant and welcome flavour to your flatbread
New Substack post: how to prevent greasy and insipid eggplant and some eggplant dip recommendations (my favourite way of eating eggplant)
how to level up flavour and texture
New Substack post: Apricots were not usually my first choice for the season... Until I found a new way to use them.
New Substack post: A traditional restaurant recommendation in Manarola (Cinque Terre), Italy
a restaurant to try in Cinque Terre, Italy
a bit of food science
a creamy and light base for your summer dishes (plus two recipe ideas)
parquet rhubarb tart
🌸 Pate sablée crust
🌸 Baked custard filling
🌸 Rhubarb compote
🌸 Poached rhubarb
inspired by (not nearly as neat as 😬) @darciebakes
following rhubarb cooking tricks from @nicolaalamb 's Kitchen Projects newsletter
first time using rhubarb, and I can confirm the buzz about rhubarb and custard being one of those matches...
#throwback to the sienna tones of Pollenzo