Experimenting In Ze Kitchen

Most of the time I don’t follow a recipe. Instead, I experiment and end up pleasantly surprised (most of the time). Below are some of my recent creations. From top to bottom: gluten, refined-sugar and dairy-free walnut and mandarin cake which I made using the juice of two mandarins and which ended up tasting not a smidgen mandariney but still yum according to my mom (that rhymed). Wholemeal turmeric, sundried-tomato and parsley muffins, and today’s lunch: a green salad of broccoli, snap-peas and asparagus, all young and all blanched in hot water for 4 seconds then tossed with raw pumpkin seeds and pistachio nuts before being dressed in lemon juice, olive oil and salt and pepper.
Oishi katta (it was delicious).  They were delicious.