Topinambur or Jerusalem Artichoke is a potato looking root vegetable unfortunately not many people know about. This year I decided it was time to start cooking more with Topinambur and I’m already addicted to this soup I made using both Topinambur (Jerusalem Artichoke) and Cauliflower. I left the skin on the Topinambur and washed them carefully - the skin is edible, has a lot of nutritious properties and gives the soup and extra delicious taste. If you don’t want to keep the skin you can definitely peel the Topinambur like you would a potato.

This delicious Cauliflower Cream is comforting and cozy, perfect for these cold Autumn and Winter days. Cauliflowers are filled with nutrients, antioxidants and fibre and are the perfect ingredient for this deliciously creamy soup. This creamy soup was named after Madame Jeanne Bécu, comtesse du Barry, a famous French woman who was the last mistress of king, Louis XV. Back then, it was a common practice to recognise royalty and other public figures by naming culinary creations after them, and this delicious soup was named after her.

This Roasted Cauliflower Salad with Yogurt and Sriracha dressing is the perfect autumn salad! The cooked chickpeas and the roasted cauliflower go perfectly with the tender yet spicy Yogurt and Sriracha dressing which give this salad an extra kick. This salad is super healthy and contains three of my all time favourite ingredients: cauliflowers, chickpeas and pomegranate seeds.

Let’s use seasonal vegetables to create a deliciously rich quiche!