Bites and Leaves vegan chef

Vorrei fare un po di pubblicità al mio libro. È tanto che non ne parlo, oggi ne ho sentito il desiderio. Tratta la nostra esperienza di 'expat' (della mia famiglia e mia) nella Russia sovietica, negli anni '70 e '80 del secolo scorso. Benché io sia russa ho vissuto presso l'appartamento di mio padre, all'epoca accreditato presso la Fiat come funzionario. Abitavamo in palazzi per stranieri, le nostre auto avevano targhe con numero di riconoscimento (011 era l'italia), avevamo negozi e cliniche a cui i russi (o quantomeno la maggioranza) non potevano accedere. Racconto questa esperienza, che in pochi conoscono, con accanto favole russe da me tradotte e ricette russe della mia famiglia da me veganizzate. È un libro leggero, carino, tenero, benchè di sottofondo si parla di un periodo storico specifico. Si trova solo su amazon, chi fosse interessato ecco il link:
Casa Russia: ricette, fiabe e ricordi https://amzn.eu/d/ged1XiO

Tutti conoscono l'ortica e le sue meravigliose proprietà, ma sapete che anche i suoi semi hanno proprietà incredibili? Contengono tutti gli acidi grassi essenziali, sono ricchi di antiossidanti, vitamina E, A & C, ferro, calcio, magnesio e silicio. I semi di ortica possono aiutare ad alleviare la stanchezza e l'anemia, aiutano anche a rendere la pelle più luminosa, i capelli più forti e sono ottimi alleati per la digestione. I semi sono la parte più nutriente della pianta..
Stamani mi sono fatta una fetta di pane a lunga lievitazione, avocado e semi di ortica.. amo il foraging, voi?

On St John's Day, a special night at the beginning of summer, there is a wonderful tradition, which serves to purify, to bless, to protect. Do you know it? It is St John's water.

Hi guys, how are you? Hope your going all well.. after closing my wee cafe, I travelled and lived for months in the Peruvian Amazon jungle, it has been an incredible experience.. Now I'm back in Edinburgh and propose myself as private chef. Who would like to organize vegan breakfasts, lunches or dinners, or vegan cooking lessons at home, contact me via chat or email [email protected].

Thank you :)

Last ciao... ❤❤❤❤

Have you ever tried my brunch idea? Asparagus, avocado and no fried egg on toasted bread.

Sunny, tasty, wonderful day off vibes 💚

I want to thank all those who came, who tasted, bought my cakes and food, and thank you very much for your support today for the fundraiser in support of the people in Ukraine.
Angela

Focaccia just taken from the oven anyone? 💚

🍴

Come to try my new mini house baguette filled with red pepper, baked escarole salad and house nochicken!

Hi everyone, I'm joining Giada's art&spirituality event on Sunday 20 March to support the people in Ukraine who are currently experiencing a dramatic situation. On Sunday 20 March all the proceeds of the day will go to support them.

On a rainy day, what could be better than comfort food soup? A creamy soup of carrots, oranges, a pinch of cinnamon and a touch of pine-flavoured extra virgin olive oil? Spring is in the air... ❤

Hi there! How are you? Today I reopen the cafe! Today you will find carrot and pumpink spice cupcakes, coconut cake, hazelnut cake with choco hazelnuts cream, my tiramisu and a dessert diplomatic cream, blackberry cream with a touch of biscoff.
Open till 4pm! 💚

300 canapes to make for an order, work in progress :)

I can only be grateful ❤

I'm at home in Italy, but I can't not bake sweets, especially today which is my birthday. I can't help but transmit with my food the desire to make others happy and serene... this is my identity, my experience, my "mission"..

Hi beautiful people

Just to remind you :)

In Italy we call them frappole, galani, gale or gali, gasse, maraviglias, sfrappole, sossole, frappe, chiacchiere, risole, rosoni, rags, lasagne, pampuglie, manzole, garrulitas etc and they are specialities of the carnival period (today is in fact the last day of carnival, Shrove Tuesday, which precedes Lent before Easter).

But the most common name is probably chiacchiere, that means chatter.

How do you call them in your country?

Here's the recipe 😊😊😊

Ingredients:
500 g flour
80 g sugar
50g vegetable spread
1 tablespoon liqueur
1 pinch of salt
oil for frying
icing sugar

Mix together the flour, salt and sugar and place salt and sugar and place on the work surface making a hole in the centre. Put the
tablespoon of liqueur. Work with a fork and then with your hands and knead all the ingredients for a few minutes. Add the room temperature margarine and continue to continue to knead vigorously until the mixture
a homogeneous and smooth dough. Cover the dough with cling film and leave it to rest for about covered with cling film for about half an hour.
Take the dough, flatten it out well and pass it through the the pasta machine (if you don't have one, you can also use rolling pin). Make a very very thin sheet. Cut out rectangles and make two cuts in the centre so that they don't crumple up during cooking.
Heat a large amount of oil in a "pan and cook the chiacchiere two at a time so that they do not at a time so that they don't stick during cooking. Have them for a few minutes on each side, until golden brown. Remove them from the oil and place them on paper towels.
Wait for them to cool, then sprinkle with icing sugar and enjoy!

:)

Today's treats at the cafe, focaccia with red pesto, aubergine and ricotta, cherry chocolate brownie cupcakes and gluten free empire biscuit 💚

Hi beautiful people!

The next two weeks the cafe will be closed as I take a little break and go home in Italy for few days.

Will closed from the 28th of February and it will be reopen Wednesday 16th of March as usual.

💚

Hi beautiful people!

The next two weeks, from the 28th of February, the cafe will be closed as I take a little break and go home in Italy for few days.

It will be reopen Wednesday 16th of March.

💚

Thank you to everyone who attended my cookery lesson, it was a great evening.

💚💚💚

Cranberry sauce, basil, vegan parmesan, sundries tomatoes sandwich or sundries tomatoes pesto, homemade baked ricotta and aubergine a funghetto sandwich? Which one do prefer to try?