Sahlab powder is made of ground orchid tubers.
This lemonade is made with whole lemons, peaches, and a hint of orange blossom.
This creamy tahini sauce has the perfect balance of lemon and garlic – with no bite.
This peach tart is made with juicy Palisade peaches and a crust made with mahlab and cardamom.
These Japanese sweet potatoes are baked and caramelised with honey, then topped with a drizzle of tahini and toasted sesame seeds.
About Elisabeth
Hi, I’m Elisabeth! I grew up in Yorkshire, England and currently live in Denver, Colorado, where I’m slowly turning our little urban garden into a mini food forest homestead. This blog is my way of sharing family-friendly, seasonal recipes inspired by our travels, and that reflect my family’s heritage—simple, affordable dishes inspired by the fruits and vegetables we grow.
In 2024, I was recognised as a Jewish Food Writing Fellow at The Nosher.
Elisabeth Q&A
A few things about me…
FavoUrite Color:
FavoUrite band:
favourite food:
FavoUrite FILM:
FavoUrite clothing:
Favourite Season:
How it all began
I’ve been gardening and growing food since I was in primary school. My first garden in Yorkshire involved me hiding potatoes in what had been the previous owner’s rose garden which went unnoticed until they took over the entire garden bed.
Eliza Acton (1865), Modern Cookery for Private Families
“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.”
A few of my favorite things:
sage green
kyoto
CATS
ROSES
The sea
Travel