I’ve became obsessed with pumpkins lately. I could have pumpkin as a part of every meal. Because it’s such a versatile vegetable and it’s so savory and filling. Which is probably what I like about it the most, that I’m not starving half an hour after lunch. However, my husband unfortunately doesn’t seem to be so thrilled about pumpkin as I am. He actually said that he can’t see anymore pumpkins in our kitchen. Challenge accepted. I just had to prove him that pumpkin is awesome. So I decided to come up with this Roasted Pumpkin Gnocchi recipe. Well, he is still not jumping with joy when I come from the shops with another pumpkin in my bag. But he certainly loved the gnocchi. So I hope you will too.
This easy recipe for Cauliflower Fried Rice is perfect for those who love the Asian cuisine but are watching the carbs a little bit. Or for people who are keen about the daily veggie intake. Or simply for those who want to try something different and eat healthy. It’s a great side dish but you can definitely have it by itself as a small meal too.
Becase I am a person who fulfills the word, I’m finally sharing the promised recipe for Ajvar (Roasted Red Pepper And Eggplant Relish). That you never heard of this sauce? It’s a traditional Balkan sauce/relish made from roasted red peppers and eggplant. And you should definitely give it a try as it’s simply delicious. It’s the perfect addition to the weekend BBQ and roasted meats, easily outclassing the store-bought ketchups and sauces.
Would you like to add more veggies to your breakfast game, but can’t really handle them raw in the morning? Trust me, you are not alone here. I would probably get sick if I was supposed to chew on half of raw capsicum for brekky. However, like with a wave of a magic wand, I can eat almost the whole thing if roasted. Preferably as a part of hash. Like in this Beetroot and Sweet Potato Hash.
It’s still such warm weather here in Australia which for me means lots of BBQ and lighter meals. That’s why I made the Sticky Ginger Chicken Wings yesterday (we were so hungry that I just wasn’t able to make pictures, but I will be definitely making the wings soon again) and this Asian Style Coleslaw on a side. At least the salad is served cold so I could snap a couple pics before dinner.