I found a recipe for banana oleo saccharum, using the peels. I thought it was pretty cool to use the part that is usually discarded! As the other comment says, there is also probably more oil in the peel, and less sugar.

It might work with the actual banana as well, it would be interesting to compare both ways!

For the filling:

• 2 eggs
• 300 ml heavy cream
• 100g feta
• one small head of broccoli
• handful of Kalamata Olives
• salt and pepper

For the crust:

• 250g flour
• 125g butter (cubed and cold)
• 6cl water Mix flour and butter into a crumbly dough, then add water and mix into a ball. Refrigerate for at least an hour, then shape it into the pie dish.

Pre bake the crust at 220°C for 5-10 minutes, and take out of the oven. Add feta, broccoli, and olives. Mix cream and eggs, and pour over the rest of the filling. Bake at 220°C for 45-60 minutes, until it starts to brown.

Let it rest a bit before cutting, otherwise it can get a bit runny. It is even better the day after ^^

Haha, what can I say, I'm a reasonable person!

I should also increase the volume a bit in those glasses, the ice cube is showing at the top, so the foam is not as nice as it should be sadly

Happy birthday to the community, and thank you for starting it!

I do equal parts (by weight) diced ginger, boiling water, and sugar. Add everything in a blender, blend until the ginger is fully shredded (only takes 1-2 minutes, but it might depend on the blender). I then let it rest for maybe 10 minutes, and strain it to only keep the liquid.

I have seen this method online somewhere, and it does give a really intense ginger taste!

Looks good! Campari and grapefruit juice is such a good match. I want this quote on a t-shirt haha:

This recipe made 2 servings but am having both.

Treasure trove of recipes there: https://www.liberandcompany.com/...

Sounds really good! And great picture too. How did you get the aquafaba so well incorporated? When I do it I always end up with a thick foam at the top, and not as much texture below.

I used 3 parts honey to 1 part water. Just enough water to be able to pour the honey easily. It might depend on the honey though!

Sounds really good! I had orange juice and espresso shot before, but nice with the fizzy water to keep it refreshing.

We make hummus quite regularly, so we have a lot of aquafaba. I feel like it works quite well in drinks, but it would be interesting to try eggs and aquafaba side-by-side to compare!

I cut off the strawberries into small pieces, covered them in Campari, and then let it rest in the fridge for like 2 days. Afterwards I strained the content into a bottle. I lightly pressed on the strawberries to get the juice off, but I had plans to eat them with ice cream (would recommend too!) so I didn't mush them either. No idea about the lifetime, but I would assume the same as normal Campari, assuming there are not bits of fruits in the remaining liquid? I keep mine in the fridge to be safe, and it's still the same after 2 weeks.

I tried it with soda water and it was really good! :) It's not an intense taste of strawberries, but it's definitely there.

Sounds tasty! Interesting about the kvass, I only tried it once and it was made from beetroot. Which wasn't that great haha. But I can see it being good with fruits!

That's one creamy espresso martini!

Looks delicious!

Interesting, I'll look into it. Thank you for the details!

Looks nice! I wouldn't have guessed that cherry and pineapple could work together.

Thanks!

Thanks! :)