Recipe

I Created A New Savoury Vegan 🎂 Made With Young Jackfruit

Thumbnail | Link

I created a new savoury vegan 🎂 made with young jackfruit and pineapple 🍍in Sri Lankan style. Last summer when I visited Cornwall (UK) I had a superb Sunday lunch at Rick Stein’s restaurant in Padstow and it inspired me to buy his book the ‘Far Eastern Odyssey’. It is rare for me to find a cookbook 📖 that fascinates to the point that I would 💗to make almost every single recipe in it. I was already accomplished in making Indonesian and Thai food but ‘Sri Lankan’ had not crossed my taste buds as yet. It consists of a wondrous combinations of ingredients such as panddan and curry leaves, lemongrass, ginger, tumeric, cinnamon, cardamom and coconut. As I bake for the mythological Greek Gods, their hero’s and entourage, I had no choice but to name this savoury cake ‘Odysseus’ after the mortal Greek hero who first fought in the Trojan war and after that he was on a ten year journey – or rather an ordeal – to find his way back home to Ithaca, his wife Penelope and son Telemachus. It’s a lengthy tale of which I might tell you more another time…
For now I have to thank 🙏 Rick Stein for a most inspiring journey through all these new flavours and creations from the Orient❣️

The Three Graces, Patisserie , Espresso & Afternoon Tea. I bake only gluten-free.

#ricksteinrestaurants
#hautescuisines #foodphotographyprops #fooddecor #hereismyfood #brightfoodies #veganskiofficial #vegancake #vegancakes #vegancooking #veganfood #foodphotographyandstyling #plantbasedfoods #gloobyfood #foodisart #foodphotononstop #yegfoodies #yegfoodie #eatprettythings #foodartblog #eatcaptureshare #vegetariancake #vegetarianfood #veggiefood #foodstyling #eatdifferent #savourycake #creativecooking #passionforfood