It’s in quotations because anyone looking for a conventional recipe here is going to be disappointed… I rarely properly measure things and usually am at least using inspiration from someone else’s (much clearer, to-the-point) recipe (with credit given where it’s due, of course). But I do love my time in the kitchen and every once in a while even manage to churn out something I consider to be worth sharing! Enjoy! (Oh, and I suppose it’s worth mentioning that Wayne and I are vegpesceterian, so the only awesome burgers you’ll find here will probably be mushroom based 🙂
Homemade Ricotta and Pesto Penne (with Homegrown Basil and Tomatoes)
A very easy and satisfying home-cooked (and grown!) meal.
Lemony-Herbed Potato Salad
A great accompaniment to a Sunday braai!
Personal-sized pizzas on delicious flatbread.
Ricotta/Tomato/Mushroom/Basil and Roasted Eggplant/Olive/Pesto Pizzas
I think the title says it all.
Pumpkin Puree/Roasted Pumpkin Seeds
As it turns out, a necessary component when making a Thanksgiving dinner in Thailand.
This rich, creamy cheese has become a staple in our house; atop crackers, on bread, and in lasagna and pasta dishes.
The ricotta makes the flavor, the texture, and, well, everything about these pancakes something special.
Everyone’s always so shocked it’s this easy to prepare at home.
A “Thai twist” on the breakfast favorite, French Toast (though it ends up being… almost exactly like French Toast haha).
The rundown of our international Thanksgiving day with [links to] recipes for Pumpkin Pie, Focaccia, and Pumpkin Lasagna.
Wayne’s Seed Bread
A simple, delicious loaf that serves as a vehicle for just about anything and is always gone far too quickly. (Easy whole wheat alternative: substitute up to half of the all-purpose flour with your favorite wheat flour.)
Light, fluffy bread stuffed with tomatoes, mushrooms, basil, and cheese.