Sharing with you my opinion in about 400 words on something I read, watched or experienced to spark a conversation. I read this article in the September Knack weekend black edition where anthropologist and vegan Roanne van Voorst explains her point of view: “the future is vegan”
I made chicken stock last week to make the chicken broth, a classic waterzooi from Ghent The recipe ( click HERE ) calls for 2 or 3 celery storks and so the rest of the celery was left unused in my fridge. I figure that it must happen to you also so here a tip what you can do with the leftover celery and any leavy greens of pretty much any vegetable like carrots and beets. Also soft herbs like oregano, mint or parsley can be used : make flavour-bomb powder! This pure veggie powder can then be used to season your dishes, use in sauces or even in savory baking, a real chef’s trick! I have a collection of different veg, leaves and herbs powders all ready to go in my pantry to bedazzle my food.
The beautiful figs at the färm store looked so gorgeous, I had to take them home and make a galette. I wanted to experiment with a gluten-free flour so I got a rice and -chestnut gluten free flour.
It has been raining and ghastly all week, all I want is soup. Nothing is more comforting and easy to make. Everyone loves soup! I usually make soup on Sunday and store some in the freezer for those rainy weeknights in need of comfort on the couch. Here a few of my soup recipes to keep you warm this weekend. Replace vegetables by what is in season and you can’t ever go wrong.