Food blogs I follow

I wish to thank the food bloggers that inspire me with their stories, recipes and pictures, I hope you find joy from their posts too. It’s a long post, because I wanted to show a picture from each blog, I hope you enjoy them!

I start with Papaya Pieces: admire her wonderful berry cupcakes…

BBC Food Programme: 28-minute podcasts, funny, interesting, about ingredients or places or people, all around food. There are gems like: The Apple – how British a fruit?

Cookies and Chemistry: I love Cindy’s motivational posts, food photography tips, and life thoughts:

Charismatic Baking: nice balance of recipes and meditations around life!

Der Brotdoc (in German): worth a visit, even only for the pictures:

Cooking without limits: clever food photography tips and wholesome recipes:

The Little Vegan: lots of ideas for vegan versions of common recipes, and many vegan-from-the-start recipes:

frauke’s delicious fritid: mostly dessert recipes, simple and tasty:

My Lighthearted Kitchen: bilingual posts (English and French) about cooking and motivational thoughts:

Ricette Veg: my friend Madi’s food blog, where she posts traditional Italian recipes:

Green Cooking Blog: a 17-year-old foodie shows a great mix of creativity, cooking and photo skills:

Happy food-blogging everyone!

From the kitchen: pumpkin slices and bread

Short post about my recent kitchen activities. Let me start with butternut squash slices:

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It’s a very simple recipe. Slice the squash in slices around half cm thick, sprinkle with salt, chili, nutmeg, thyme, oregano and oil, and bake at 170 degrees for around half an hour, or until the skin starts to wrinkle and the edges start to brown.

It is nice to cook a meal (or part of it) in the oven, because there is some preparation to do, but most of the time you are free from cooking duties, except from monitoring the oven very closely:

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And last, my bread #24, with the best crust so far:

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I baked it in a casserole dish, on top of an upturned casserole dish which stayed in the oven from the start and is therefore already hot. I think I’ll keep this setup, given its great results!