It is the most beautiful temperature here in Paris. Warm with a cool breeze. There are dried leaves on the streets. Autumn is such a wonderful season in Paris full of love, light and inspiration.
We have been cooking, eating, writing and loving every moment.
This Fall, we are making pumpkin soup with cheesy cheddar toast, Indian coral lentil dahl, matcha chocolate swirl sesame seed muffins, spicy Moroccan inspired omelettes and sesame crusted seared salmon. We are writing up these recipes and they’ll be up on the blog soon. In the meantime, you can see photos of these creations on our Instagram page.
We find inspiration for our recipes and foodie adventures everywhere. This week we love a simple pizza recipe, Indian food in Bangkok, delightful pastry pockets for a vintage tea party, gorgeous copper mugs and a unique frozen yogurt recipe.
Kale on pizza makes it healthy right? We are loving homemade pizza at the moment! Once you start making homemade pizza, your life will be changed! (Consider yourself forewarned.) 😉
Gaggan restaurant in Bangkok.
We discovered Gaggan thanks to the fabulous Chef’s Table on Netflix. We are really enjoying watching it at the moment and the constant stream of inspiration it provides for new recipes and restaurants to add to our #bucketlist. The chef at Gaggan is absolutely inspirational. He is Indian and created Gaggan in Bangkok, which is now rated the 10th best restaurant IN THE WORLD. #boom
We LOVE tea. You name it, we have it in our kitchen : a variety of green teas, black teas, white teas, rooibos… There is a tea for every time of day and every craving. We tried a particularly flavorful almond rooibos last night before bed and loved it. Never ones to pass up a vintage tea party, we are really enjoying the idea of these lovely little pastry envelopes.
I know these are all the rage at the moment in the US. We haven’t seen them for sale here and we’ve never actually tried a moscow mule. Adding trying this drink to our #bucketlist !
You had us at salted honey camomile frozen yogurt… plus bee pollen? This recipe sounds so intriguing. We can’t wait to give it a try!
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