This cream of cauliflower soup is super easy and quick to prepare, requiring only 25 minutes. It’s gluten and dairy free, healthy and filling, and captures perfectly the meaning of comfort food. The ideal prepare-in-advance lunch or quick dinner.
This post and recipe are part of the ‘My Mum’s Kitchen’ series where I share with you some of my mum’s delicious baking and cooking. You can find all the posts in this series here or in the main menu under “MY MUM’S KITCHEN”.
NOTE: The inclusion of croutons is optional. Without them, the recipe is 100% gluten free and paleo.
Who would’ve thought – another savoury recipe! Judging by the recipe repertoire on this blog, you must think I live on nothing but gluten free cupcakes and raw vegan desserts. I assure you, that’s not the case – oftentimes I actually prefer a savoury dish over a sweet delicacy.
But what I love most of all is my mum’s cooking. It’s often said that any dish prepared by someone else tastes infinitely better than if you had prepared it yourself; and surely nothing tastes better than your mum’s cooking. Of course, I may be somewhat biased.
This raw vegan cheesecake is the perfect summer dessert: creamy, refreshing and perfectly balanced due to the slight tartness of the raspberries. The lemon zest in the crunchy almond crust adds an extra pop of flavour, which will blow your mind. This healthy dessert couldn’t be easier to make – it requires only 5 ingredients and there’s no need to turn on the oven! It’s vegan, paleo, gluten and dairy free, but most importantly, it’s super delicious.
(Psst, no coconut oil!)
You know one thing I haven’t talked about on here? Chemistry. Which is strange, given that – you know – I’m an Inorganic Chemistry PhD student.
Here’s the thing: Chemistry is fun and wonderful and exciting and in my humble opinion the closest we can get to “magic”. I’m sure many physicists, mathematician and artists are shaking their fists at me right now and shouting war, but hey – to each their own.
This crustless apricot frangipane tart is basically just everyone’s favourite part of any tart – the filling! It really is ooey and gooey and everything else buttery and decadent. The recipe is easy and gluten free, and the flavour combination of slightly tart apricots, almonds and aromatic lemon thyme will blow you away.
It’s time for another instalment of My Mum’s Kitchen! If you’ve missed the first part, be sure to check out the super yummy Vegetable Omelette recipe. This recipe series is exactly what it says it is – recipes dreamt up by my mum, because such deliciousness needs to be shared. You can see all the recipes in the series if you click on “My Mum’s Kitchen” in the main menu.
You know people who take some ingredients, throw them together in a way that feels kinda right, eyeball absolutely everything, and the end result is to die for? Yep, that’s my mum. Which also means that no dish is ever the same… and that, unfortunately, it’s often hard to replicate her recipes. Because nothing – and I mean nothing. Is. Written. Down.
These white chocolate cupcakes with vanilla & blackberry buttercream roses taste amazing and look even better. Despite looking ridiculously impressive, the buttercream roses are actually easy and quick to make, even if you haven’t made them before. There’s also a gluten free option!
Do you have a go-to recipe? You know, one that you always turn to when you need to quickly whip up something delicious and impressive? Yep, me too. There are quite a few actually, and every single one is a favourite.