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In the late eighties, I lived in Peru for 4 years and I had the most idyllic and simple kitchen there, where I fermented my veggies. I have tried to reproduce this kitchen based on my memories.. I think the walls were a little less neatly painted, but memories can adapt over the years.... ;-)
A rustic savory tart loaded with umami flavors to serve with a side salad for a unique dinner or cut into small pieces for hors d'oeuvres or an appetizer. The illustrations were done for They Draw and Cook’s inktober challenge 2020.
With all the yummy desserts and baking in the cold season, I thought it might be nice to share my recipe for vanilla sauce. Vanilla sauce goes so beautifully with lots of desserts, and adds just the little extra ooomph, right? The combination of starch and yolks makes it foolproof and uncomplicated.
And as there always is a scraped out vanilla bean left behind, I decided to add the way I make all my vanilla sugar as well. Have fun baking and creating!
This easy, healthy and delicious recipe is one of my favorite in autumn.
Instructions: wash, peel and cut all your favourite root vegetables - carrots, parsnips, beetroot, parsley root, celeriac. Put them in a bowl, sprinkle with some olive oil, add herbs, garlic and mix everything well. Bake in the oven for 30-40 minutes. Enjoy!
This was inspired by our garden🧡 Our sweet potatoes with their beautiful green leafy tops are about ready to harvest! We planted white, yellow & purple potatoes & I am excited to see what we actually get. No matter, I love them all. Here are a few ways to prepare them.....they’re not just for Holidays, you know!😀