2 weeks has passed since my last post was published. Now try to guess, what I was looking for during all this time? Rhubarb is the answer. I haven’t found it yet and it’s a kind of culinary frustration as I was looking forward to cooking something with it so much (it’s hard to believe but I’ve never tried rhubarb yet). There is just no rhubarb in Bratislava, at least in all grocery stores where I usually do shopping and even farm market can‘t help this time. However, I don’t lose hope to bake my first Rhubarb cake.
So I will not write about Rhubarb in this post, but I will share Chickpea flour tofu recipe.
Continue reading “Chickpea flour tofu easy recipe”
Short intro: I love to visit Oriental food shop in Vysoká street in Bratislava, as it always inspires me to try something new. Last Friday, I was looking for a tahini for humus, but I found myself paying also for oyster sauce and chickpea flour (because why not, it’s gluten free with a lot of proteins). At first I had no idea how I would use this flour, but the decision was found quickly: I decided to cook chickpea ravioli with potatoes, bryndza cheese and leek.
Continue reading “Chickpea ravioli with potatoes, bryndza cheese and leek”
Spring is just behind the corner and farewell comes to cold season dishes. So it’s time to cook them for the last time till late autumn.
Continue reading “Lentils, leek, kale and mushrooms stew”