recipes

If your vegetable garden (or nearby farmer’s market) is half as generous as mine, you’re still collecting zucchinis, and perhaps running out of ideas of how to prepare them. Here’s one of our favorite options: zucchini fritters! Ingredients Zucchini, 400g Potatoes, 4 regular sized Flour, 200g Eggs, 3 Baking soda, ½ teaspoon Grated cheese, 100g Milk, a splash Vegetable oil, a splash Salt Pepper Dried oregano Powdered garlic Instructions Grate the zucchini and salt it before letting it sit in a sieve to drain, occasionally squeezing it to extract excess liquid. Grate

While this isn’t a food blog, I do love food, and part of my journey to self-sufficiency, homestead badassery, and happiness involves learning to do all sorts of new things – including a bechamel sauce. Bonus: that French name makes it sound so fancy! Below I’m including just the core instructions to make the bechamel sauce, but if you read on, I’ll mention my favorite full recipe and how you can adapt it to your taste buds, geography, and season. Ingredients 50g unsalted butter 50g white flour Whole milk Spices:

One of my various missions for 2020 is to become more of a baker (it all comes down to earning the right to buy cute baking supplies like reindeer-shaped cookie cutters, ha). Right now, that means I’ll try to bake something more or less once a month – and then I’ll share the recipe IF it turns out ok, because if it’s Shahnaz proof, then I have zero doubts that you can also pull it off. In January, I tried my hand at a Kiwi passionfruit pavlova for F’s birthday.

Here's a tried and tested recipe for a delicious Banana Walnut Cake. I was motivated to try it out as a backup dessert for Francois' birthday (I ended up serving Plan A: a slightly failed but still delicious wannabe Pavlova, i.e. a tanned and slightly soft meringue with tons of fluffy whipped cream, cut up Kiwis, and Passion Fruit coulis)