A vibrant and fragrant salad with wild basmati rice and the most colourful veggies. The first mouthful will transport you to Thailand and sunny beaches. The secret ingredient? Well, you better read up below.
I love carrot cake and I’ve found a quick and easy way to make it with oats in just one mug. I mainly eat it for breakfast, but I wouldn’t complain to have it as an afternoon treat.
Today I present you a winter classic: carrot and parsnip roasted in the oven with lots of honey and a sprinkle of thyme. A sweet and crunchy side dish that pleases everybody.