As most of you know, I am an improviser in the kitchen. This makes it harder to follow a recipe to the “t”, but it helps me be inventive with what I have in my fridge, freezer or pantry. With a little inspiration from the newest cookies and health bars hitting the shelves in stores, I experimented with the nuts and seeds in my kitchen and came up with my very own raw, no-bake, chocolate, nut and seed balls. OK, the name sounds complicated but, luckily, they are everything but! Come and cook with us! Continue reading “Turn your Pantry into Raw Energy”
Category: Recipes
Mind the Mint
When Kathrin asked me to write a post about mint I immediately thought of the spearmint that grows wild in paddocks on my mother-in-law’s farm. As you walk, your gumboots kick up the freshest mint aroma. It’s especially strong during summer when the smell inspires salads, dressings and sauces, all lifted by this versatile herb. Come and cook with us! Continue reading “Mind the Mint”
Making Great Granola
Cereal for breakfast was never my thing. True, it’s super easy, fast and efficient yet it hardly leaves me feeling satisfied. Most packaged cereals are either too sweet, too salty, too crunchy or too soft and certainly wouldn’t do the job of filling me up for the morning, especially if I stuck to the intended serving size. There are some great granolas out there but if you want to feed a family of four, you easily break the bank. Which led me to try to make my own. Come and cook with us! Continue reading “Making Great Granola”
Celebrating Independence Day!
We at Come and Cook with Us wish you a happy July 4th celebration. May your day be filled with laughter, joy and a glass of homemade watermelon agua fresca! Continue reading “Celebrating Independence Day!”
What’s That You’re Holding There: Lemongrass?
Jessica and I go way back. She was an intern on her way to the West Coast to finish her MBA, and I had just moved from Europe to work in NYC. We discovered our shared fondness for food – and each other – and had many discussions reviewing new restaurants, speciality food stores and weekend farmers markets. So it comes to no surprise that today, over a decade later, our work, life and passion still revolves around food. Having a friend like Jessica means that you don’t even bat an eye when she shows up to a coffee meeting with a plump purple kohlrabi and a fresh stalk of what? Lemongrass! Well, the kohlrabi was easy to deal with, but what to do with the lemongrass? Read on to find out. Come and cook with us! Continue reading “What’s That You’re Holding There: Lemongrass?”
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