Cuisine d'Eli

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Desserts

Oct 30, 2018Oct 30, 2018

Cinnamon & Black Sesame Cat Cookies

Apr 26, 2018Apr 26, 2018

Blossom Scented Orange & Carrot Appetiser

May 4, 2017May 5, 2017

Spiced Rye Cake with Dates & Walnuts

Apr 12, 2017Apr 12, 2017

Soft and Sticky Amaretti

Rosewater & Almond Semolina Pudding with Homemade Apple Sauce

Upside Down Apple Cinnamon Cake

Jul 5, 2016Oct 27, 2016

Strawberry & Banana Shake

Jun 28, 2016Oct 27, 2016

Candied Rose Petals

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How do you like your devilled eggs? I know they're not exactly the latest when it comes to party snacks, but I personally love a good stuffed egg. The one I'm about to eat here has a salsa verde filling with capers and parsley from my garden, but other favourites of mine include a version with harissa and sesame seeds and one with cayenne and horseradish. . . . #heresmyfood #beautifulcuisines #eattherainbow #lifeandthyme #foodstagram #foodwinewomen #advancedselfie #advancedselfiewithfood #shecooks #catering #foodphotography #inmykitchen #makeitdelicious

Have you ever eaten a medlar before? I certainly hadn't until I tried a few of the ones currently dangling from the branches of a very young medlar tree in our garden. Medlars (or mispels in Dutch) used to be a popular delicacy in medieval times and also feature regularly on 16th century Dutch still life paintings. Medlars are even mentioned in (the uncensored version) of Romeo & Juliet where Shakespeare charmingly calls it an 'open-arse'. By now, however, they seem to have fallen out of fashion. To be fair though, they're really weird. Medlars have to rot before they're edible (a process called 'bletting'), so they're very soft and squishy on the inside, and they have large seeds like cherry pits. BUT: they're actually really nice! Kinda like the inside of a mushy apple pie with custard and cinnamon. . . #medlar #mispel #forgottenfruit #foodhistory #moodyfood #stilllifegallery #gardentoplate #beautifulcuisines #lifeandthyme #chiaroscuro #inmykitchen #chasingthelight #theartofslowliving #dutchmasters #culinaryhistory #forageandharvest #growyourown

My favourite lunchtime sandwich: dark sourdough topped with houmous and my own homemade cortido - fermented sweetheart cabbage with onion, garlic, ginger, chillies and plenty of whole spices like cumin and nigella. - - - #fermentedfoods #fermentation #probiotic #eattherainbow #onmyplate #veganeats #plantbasedfood #beautifulcuisines #makeitdelicious #dutchfoodie #lifeandthyme #feedfeedvegan @thefeedfeed.vegan

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