sweet stuffed peppers with mushroom eggplant & cheese


First things first…we take no responsibility for the devastating effects of choosing the wrong pepper variety here. I don’t know how these peppers are called in English so I’ll just describe them and link a photo. In case something does go wrong, I saw a mythbusters episode where milk was the best antidote to a burning tongue from a fiery pepper. The peppers I use are called “Florina peppers” and they are red, horn shaped, with a delicate and sweet flavor… no burning at all. A similar variety comes in other colors as well but for this recipe the big red ones are the best in flavor and in size for optimal stuffing. The others are impressive to serve and photograph.

– mel

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watermelon cupcakes

Summer is here! It’s finally here.

There’s something about all of that amazing sunshine that just makes you smile for no apparent reason. Who knew a little vitamin D could give you so much joy. Go figure.

With the arrival of summer, comes the arrival of watermelons! Oh yes, I am indeed excited.

Super excited.

Especially since I get to make these :)

Listen, if you don’t want to go through all the energy of the design, you should still make the cupcake itself. It’s yummy. Very yummy.

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lemon & coconut squares – gluten free


We’re back to lemons again. Lemon bars too for that matter. I’m calling them “squares” this time though, just to ensure that you know they are different.

It’s summer, at least it is here. 32°C outside more than counts as beautiful summer weather. With the weather change comes a change in cravings. People stop going for the heavy, dense, comforting flavors of winter that warm them from their toes into their souls. Instead, we crave fresh, light, fruity flavors that scream “I’ve been grown in the sunshine!!!!! Eat me!“.

Actually, come to think of it, all the flavors I’ve put in here remind me of my past.

Drinking coconut milk out of coconuts we cracked open ourselves on the beach in Dubai. Picking wild blueberries on our farm in Montreal. The smell of the newly blossomed flowers on the lemon trees in our back garden here in Greece. Each & every smell & taste just flood me with memories.

Yea, I think these lemon, coconut & blueberry squares just flood me with happiness right now.

I hope they make you as happy as they’ve made me.

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pasta nests with pesto, mozzarella & cherry tomatoes

“A typical pig has a large head with a long snout, which is strengthened by a special prenasal bone and by a disk of cartilage at the tip. The snout is used to dig into the soil to find food and is a very acute sense organ.” – wikipedia

This is the first sentence of the behavioural description of a pig. The reason I post this is to tell you all that I, am a pig… when it comes to food.

I like to dig into that overloaded plate and don’t care how messy the situation gets. I also have these spells where instead of slowly savoring my food my objective is to cram into my mouth as much as possible to the point where my actual breathing becomes laborious. This week I take a nice, elegant summer dish and pig it out mtv-style. You will see what I am talking about when you realize you can get all of that crispy, juicy nest into your mouth in one go…

– mel

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banana & chocolate loaf – gluten free

Please bear with us as we are experiencing some technical difficulties.

The transition of slowly moving the blog over to the gluten-free side of life is coming with some minor hiccups (a.k.a. failed recipes… not this one though).

Oh yea, and here’s the official announcement: (Aside from designed work), http://www.whateversleft.org is transitioning slowly, slowly to becoming a gluten-free happy place.

I should probably tell Mel this too actually. Hmm, maybe I should have told him first. He’s been wonderfully supportive of this new life style change though so I’m certain he’ll be on-board.

As of yet, I’m still kind of stumbling in the dark & desperately trying to find my footing. All considered though, I’m doing pretty well.

Here are some more key points I’ve learnt:
1. always remind yourself that gluten-free will never be like regular baking. If you can keep that in mind, you’ll accept this new world gracefully. If you can’t, you’ll live in misery comparing everything to their gluten-overloaded-equivalents.
2. if you live in Greece (like me), your options are very, very limited. Get creative. You’ll notice that most of my substitutions for flour will be some form of ground nut, this is because I have one option to gluten-free flour & I don’t even know what it’s made of. Seriously.
3. if you’re somewhere like the UK//USA, you can get really creative with flour blends & adding gums to your blends to mimic normal flour. Look into: tapioca, corn, rice, quinoa flours… you might be surprised.
4. if any one wants to ship me a kilo of each of those, HELLO! I am very down with people’s sympathetic charity right now. Seriously, when I say limited… the flour turns black when water is added to it. That just aint right!
5. don’t over compensate with more egg if you’re trying to turn a regular cake recipe into a gluten-free one, it just turns out rubbery.

So, now that we’ve got that out-of-the-way, I think I should also inform you that I’ve had an uber craving for bananas & chocolate. Actually, we had this banana chocolate loaf ordered by one of our customers at work, and ever since that I couldn’t shake the feeling that I wanted it.

I did the only logical thing. I altered the recipe & made it something I could eat. What else was I going to do, deny my craving? That’s preposterous.

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