Prune & Chinese Five Spice Sticky Toffee Pudding with Miso Butterscotch Sauce

Hello and welcome to Newsletter No 7 here on Substack! Thank you for stopping by. Grab a seat if you are interested in recipes as well as tips and tricks to make the most of our increasingly eclectic pantries - and make sure you hit that subscribe button if you don’t want to miss any future posts!

We renovated our kitchen a couple of years ago. And while playing around in the kitchen is easily my number one passion, after one too many months of eating take-out and one pan meals prepared in our little makeshift living room kitchen consisting of not much more than a single hot plate, it actually took me a bit of time to find my groove again once our beautiful new kitchen was installed. So I forced myself to start cooking and baking again by inviting friends over for dinner. And that is how I also came up with the recipe for today’s newsletter. 

There was a late summer Italian-inspired dinner with my friend Hannelore featuring a salad with rucola, figs, mozzarella di bufala and prosciutto …