Glass noodles are thin, transparent noodles made from the starch of mung beans. On there own they have little flavor, but they easily absorb other flavors. That’s why I think they are very grateful to cook with, and they fit with almost every ingredient you combine them with.
Continue reading “Vegetarian glass noodles with vegetables in curry coconut sauce (Kelly)”
The recipe below is on for the tough ones, the homemade chefs who love to experiment. Continue reading “Eggplant veggieburger (Kelly)”
Omelets… just admit it, they always taste nice. And if you take the time to “pimp” them up a little before hitting the platter you can make them into something amazing. Continue reading “Pimped omelet: Fresh chives, basil, union and cherry tomatoes for two (Kelly)”