I was inspired by The Yoga Kitchen for this recipe, I just adapted it to what I had in the kitchen, which in fairness is just missing a couple of the original ingredients. Feel free to experiment with various types of toppings ! I really enjoy the texture of this cookies plus they do not contain any gluten, lactose and they are refined sugar free. Ingredients 230g ground almonds 1/2 teaspoon sea salt 85g maple syrup 220g tahini paste raw pistachios, cacao nibs, dark chocolate chips, cranberries to decorate (pick your favourites) Method Preheat the oven to 170°C. Line a...
Montreux Palace Bar & Grill
This Summer, I was invited to discover the Montreux Palace Bar & Grill. This restaurant, is located on the first floor of the Montreux Palace and many people aren’t even aware that this little gem exists. Trust me, you are missing out! The Restaurant I really like the interior decor of this restablishment, the emerald green really pops against the wood and gold trims. It also adds that touch of freshness to the room and I absolutely love the layout of the bar as you walk through the doors. Pick the right table and you will be able to see...
Rosemary Tagliatelle with roasted mixed vegetables
When thinking about what I could make as a delicious yet simple recipe and maximising seasonal and local products, I decided to use tomatoes as they were in season and Aline showed me some delicious round aubergines which are locally grown. All this paired with a little lemon olive oil, really brings the dish alive. Serves two Ingredients: 1 packet of rosemary tagliatelle 200g of mixed tomatoes (I used cherry, …. ½ round aubergine 2 fresh garlic cloves 1 shallot 1 tbsp olive oil 1 tbsp lemon olive oil Salt & pepper Instructions: Cut the aubergine into slices and sprinkle...
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