star anise

I keep a lot of food scraps in my freezer.

Most of them are vegetables, fresh herbs and egg shells because there’s so much you can do with those and it’s almost a blasphemy to throw them out when you spent your hard earned money buying them. It also goes with my “no waste” and “everything should be make from scratch” mentality because it’s very rewarding to create basic staple foods instead of buying them at the grocery. This vegetable broth is a great example of “food recycling” and I really hope you’ll get the chance to try it and make it your own.

Plus, who doesn’t like to know that every pennies spent on veggies will go that much further and you’ll end up having a delicious and personalized broth ready to use in your future creations.

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I havent had much time in my kitchen lately, 2 weeks ago I had one of my contracted model Gemma Lynx staying at my place for a full week to shoot for her upcoming website and the next after that, Max and I got super sick. It was such a pleasure to go back to my pots and pans the week end after getting better, smelling all my spices and plan a bunch of tasty goodies for my friends and family. One of the first thing I wanted to make once I got back was some sweets, it’s one of the funnest thing to create for me and I wanted to start using this awesome buckwheat flour I had bought at the grocery a few days before.

I LOOOOOOVE buckwheat and I’m happy Max likes it too because it’s extremely healthy. I invited one of my friend who kept telling me that he hate buckwheat to have him taste my latest creation because I like to challenge people like that. Now I can officially say that he now changed his mind about this flour right after tasting my moist orange & almond buckwheat cakes.

Like I just said, these cakes are extremely moist and drench in an infused light syrup with cloves, star anise, pepper, coriander seed and cardamon pods… Give them a try, it’s so worth it.

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Vegetable Broth

Moist Orange & Almond Buckwheat Cakes in Light Syrup