I've been thinking about a carob post after returning from Crete. We used to see it in Portugal used in everything from preserves to ice cream. I've avoided it ever since its 1970s wholefood heyday as a chocolate substitute. Maybe I could be persuaded to try it again, on its own merits!
Thanks for subscribing. I really like your Substack, I've also worked as a food stylist. Your posts are reminding me to come back to food a bit more. Thank you 🙏 p. S you can't beat a boiled egg x
I've been thinking about a carob post after returning from Crete. We used to see it in Portugal used in everything from preserves to ice cream. I've avoided it ever since its 1970s wholefood heyday as a chocolate substitute. Maybe I could be persuaded to try it again, on its own merits!
I love The Greens Cookbook … Deborah Madison really writes such good flavours.
Thanks for subscribing. I really like your Substack, I've also worked as a food stylist. Your posts are reminding me to come back to food a bit more. Thank you 🙏 p. S you can't beat a boiled egg x