In the Kitchen With: Liberty Browne’s Mushroom and Leek Pie – Design*Sponge

Though I still enjoy a nice hamburger a few times a year, I have moved from regular red and white meat consumption to a primarily fish- and vegetable-based diet. Sites like Melbourne-based Homespun Capers by Liberty Browne have been instrumental in making this transition attractive and delicious. Liberty focuses on whole food, plant-based recipes. She uses a vast variety of ingredients which keeps her food interesting, and she offers a range of sweet and savory dishes. This week’s Mushroom, Leek, and Thyme Rösti Pie is a filling winter dish with great textures and flavors that everyone can enjoy, and it’s a cinch to put together. It also lends itself well to seasonal variations, making it a perfect recipe to keep in your arsenal year-round. —Kristina

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