My Recipes
Miso Mushroom and Leek Pasta
A rich umami pasta where miso and sherry vinegar amplify mushrooms' savory notes, creating a layered dish with sautéed leeks in just 40 minutes
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Whole Wheat Chocolate Poppyseed Banana Bread
A dense, chocolatey whole wheat banana bread with poppy seeds and walnuts. No refined flour — naturally sweet from ripe bananas with modest added sugar.
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Aloo Chana (Kurma Style Chickpea Potato Curry)
South Indian kurma-style chickpea and potato curry with coconut paste, whole spices, and yogurt. Serve with rice, chapati, or dosa.
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Dahi Baingan (Aubergine in Spicy Yoghurt)
A Pakistani dish of pan-fried aubergine simmered in a tangy, spiced yoghurt sauce. Smoky, bittersweet, and tangy. Serve with roti, naan, or basmati rice.
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Green Lentil Dal Makhani
A rich, creamy one-pot lentil curry in the style of dal makhani. Green lentils and kidney beans simmered with fresh tomatoes, finished with butter and cream.
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Morning Glory Muffins
Wholesome whole wheat muffins packed with carrot, apple, raisins, and pecans. Naturally sweetened with honey and applesauce, baked with the high-heat rise method.
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Mushroom Risotto
Rich and creamy mushroom risotto with white wine, fresh thyme, and pecorino. An elegant vegetarian main made in under an hour.
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Polish Buckwheat & Mushroom Cabbage Rolls (Gołąbki)
Traditional Polish cabbage rolls stuffed with buckwheat and sautéed mushrooms, baked until tender. Serve with tomato or mushroom sauce.
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Polish Sauerkraut and Mushroom Pies (Paszteciki)
Traditional Polish stuffed dough pies with a savoury sauerkraut and mushroom filling. Rolled into logs, sliced, and baked golden.
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Vegetarian Swedish Meatballs
Wild rice and mushroom meatballs baked until firm, served in a creamy sour cream gravy. A satisfying vegetarian take on the Swedish classic.
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Velvet-Gold Broccoli & Brown Rice Casserole
A hearty vegetarian casserole of brown rice and broccoli in a silky American-and-cheddar cheese sauce. Scaled for a 9×13 inch baking dish.
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Whole Wheat Healthy Banana Bread
Wholesome whole wheat banana bread sweetened with honey and brown sugar. Bake as a loaf or as muffins using the high-heat rise method.
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Wild Mushroom and Parsnip Ragout with Cheesy Polenta
A rich, savoury mushroom and parsnip ragout over creamy parmesan polenta, finished with toasted hazelnuts.
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Brötchen (German Sunflower Seed Rolls)
Crispy German breakfast rolls with a soft interior, coated in sunflower seeds. An overnight cold-proof dough with semolina and rye gives deep flavour and an open crumb.
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Easy Overnight Danish Rye Bread (Rugbrød)
Foolproof overnight Danish rye bread made with instant yeast — no sourdough starter required. Dense, seedy, and perfect for smørrebrød.
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Healthy Bran Muffins
Tender whole wheat and wheat bran muffins sweetened with honey or maple syrup, with a bakery-style domed top from a quick high-heat bake.
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Malfatti (Italian Spinach Ricotta Dumplings)
Rustic Italian spinach and ricotta dumplings, boiled then baked in a rich Napoli sauce until lightly golden.
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Masoor Dal Tadka
Silky red lentil dal with a spiced onion-tomato masala, finished with a crispy fried garlic and mustard seed tadka poured tableside.