Pumpkin-tofu curry

Pumpkin-tofu curry

By Posted on 1 min read
Are you in search of something warm, exotic and vegan-friendly? Look no further! Behold the perfect winter dish to combat those chilly days. Let your taste buds journey to sunnier climes with the tantalising blend of curry and creamy coconut milk.

Share

By
Miso carrot soup

Miso carrot soup

By Posted on 1 min read
Originally from Japan, miso is a fermented soy paste that is used as a condiment to spice up dishes. Soy and fermentation make it an excellent nutritional cocktail with proteins, vitamins and minerals. Interested yet?

Share

Cake – a short introduction of its history

Cake – a short introduction of its history

By Posted on 3 min read
The word “cake” was borrowed from the Vikings. They called round and dense sweetened bread “kaka”. Kakas were given to people as tokens of appreciation and love. And because the ingredients used were usually hard to come by and expensive.

Share

By
Kumquat – the golden olive-shaped delicatessen

Kumquat – the golden olive-shaped delicatessen

By Posted on 2 min read
The kumquat is the smallest representative of the citrus family, related to oranges, lemons and grapefruits. And its shape resembles of a large golden-coloured olive.

Share

By
Chia seeds – an ancient powerhouse

Chia seeds – an ancient powerhouse

By Posted on 3 min read
It is known that Aztecs would enjoy drinking water with chia seeds and lemon. It is full of benefits and can be used for many recipes.

Share

By
The myth about blood oranges

The myth about blood oranges

By Posted on 3 min read
Apart from being more intense in colour, blood oranges benefit from additional antioxidant properties locked inside the anthocyanin pigment.

Share

By