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CREAMY MUSHROOM SOUP (vegan! oil-free!)

This is IT! This is my FAVORITE recipe I’ve written. Not that I’ve written that many thus far. But still. I am SO EXCITED to share it with you all. 649 more words


Creamy roasted garlic polenta with veggie stew and pesto sauce (oil free!)

This recipe is an attempt to reclaim polenta from my comfort food days.

I used to eat instant polenta a LOT. I loaded it up with butter, salt, and cheese and ate it with a fried egg for breakfast, lunch, and dinner. 762 more words


How to roast garlic!

Every Sunday my parents and I have Charcuterie Night. We eat cheese, bread, a delicious salad, and lots of roasted garlic. The garlic compliments the sharpness of the cheese and the crustiness of the bread. 302 more words

Couscous salad

This is almost always in our fridge in summer. Quick and easy to make, customizable, delicious – what could be better for busy summer days? When you’ve had enough pasta salad and want something a little more exotic, this is a good one to try. 422 more words


Roasted Tomato and Basil Soup (4)

I am excited about this soup as it really has a deep tomato flavor. It is made with canned fire roasted tomatoes (so often it is difficult to find really ripe, juicy and tasty tomatoes otherwise I would have used them) and sun-dried tomatoes. 280 more words


Week 186: Savoury brioche couronne

Prosciutto is such an expensive treat in Singapore, and the once or twice I tried it, I really was not impressed. So, despite the fact the original Paul Hollywood recipe uses prosciutto, I just couldn’t be bothered to use them in my loaves. 347 more words