Blog Post & Recipe: a Provencal dessert MADE FROM CHARD
So here you have it - one healthy tart for dessert. Make it and amaze your friends and mother-in-law. I was given the recipe from the cat-sitter
Provencal swiss chard tart
Blog Post & Recipe: An end to Elimination?
... the sweet potatoes are roasted whole in their skins. That way, only the skins darken and the flesh stays bright and pure. (Also, if you don’t have time to roast the sweet potatoes, I think you could get a pretty good result by just chopping up the uncooked potatotes and adding them with the stock. )
Roasted sweet potato and red lentil soup with goats cheese
Blog Post & Recipe: Oxtail Adobo
Adobo is an indigenous Filipino method of simmering in vinegar, akin to pickling. Food spoils rather quickly in oppressive tropical heat so this is our way of dealing with that little dilemma. [...] The following recipe makes a light broth meant to be served like a soup, in contrast to versions enriched with coconut milk. Before serving, grill or broil the oxtails to crisp up the fatty bits.
Oxtail Adobo Recipe (Adobong Buntot ng Baka)
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