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New this week

February 3, 2022

Focaccia

Sourdough focaccia with 80% hydration. 500 g flour400 g water120 g levain15 g salt2 tablespoons olive oil.Combine flour, water and levain, let sit for 30-60 min. Add salt and oil and mix Rubaud method for 3 min every 45 min for 4 h. Transfer to a baking dish. Leave sitting at room temp until puffed nicely, a couple of hours. You can bake the same day or refrigerate and bake the next day but bring... View Article

January 24, 2022

Nut Swiss Roll

A couple of cake rolls from the holidays, actually it’s one with two different topping cut in two (to accommodate allergies). You can do this in an hour start to finish, very easy. There is no flour here, just ground nuts.

October 12, 2021

Classic Chocolate Bundt Cake

Bundt cake is my go to cake for everyday “countertop snacking cake”. I also make it when I have guests, so they can help themselves to a piece of cake without much ado. Usually the standard bundt pan is fine but recently I bought these beautiful cake pans by Nordic Ware and have been enjoying the interesting shapes they create. They also slide out of the pan with ease. I made a couple of small... View Article

October 12, 2021

Vegan stuffed peppers in tomato sauce

Slow cooking red peppers stuffed with vegan ground, rice and tomato Passata..I have had cravings for a while for my mother’s food. She was an expert at cooking stuffed vegetables, such comfort food for me that for some reason I don’t make very often. It seems like such a production..This past week I brought back gorgeous striped red and orange bell peppers from Toronto that were perfect for stuffing so I did it. Made stuffed peppers... View Article

October 12, 2021

Vegan oil free muffins

I love having muffins around for a quick snack or to enjoy with a cup of something. These are guilt free muffins made with whole wheat flour and containing no animal products or oils. The recipe is a basic one to which you can add or incorporate whatever strikes your fancy. I have added fruit purees like apple sauce, diced apples, berries, chopped dates, chopped nut that I often caramelize first, mashed banana etc. You... View Article

September 2, 2021

Sourdough

Sourdough baking was a life changer in the kitchen. I have been baking sourdough breads with my own starter since the beginning of Covid and have not looked back. I has become a lifestyle. I am amazed at how resilient the starter is. I am not one for babying it too much yet it springs back to life whenever I call for it. I have two starters on the go, one made with white flour,... View Article

September 2, 2021

Israeli Salad

This is a no-recipe salad you can whip up in no time and it goes well with many dishes. I know it as an Israeli salad and there it is served for breakfast, lunch or dinner. To make dice tomatoes and cucumbers and chop an onion, combining them in a bowl. Quantities are up to you. Make sure you keep all the juices from cutting the tomatoes in the bowl. Add a big handful of... View Article

July 16, 2021

Lavender-lemon bundt cake

The Okanagan is prime location for growing many produce and herbs, lavender included. There is lavender everywhere you look and it grows beautifully on our rooftop patio as well. It is a pretty, fragrant herb and I love getting a whiff of its scent as I reach over it to work in my garden. Lavender fields are a sight to behold. If you have ever seen them in France you know what I mean. I... View Article

June 23, 2021

French style peas and butter lettuce.

I first saw a version of this recipe on the Laura Calder Food Network show years ago. The recipe is for simply cooked peas and shallots in butter, to which you add torn leaves of butter lettuce, stock and dill. Simplicity itself. I serve this dish on its own with good crusty bread, over grilled bread or alongside other foods. I have seen variations of this recipe and it is a dish that is quite... View Article

June 14, 2021

Potatoes and Eggs with Thai green coconut curry

I love the flavours of south east Asia but I find making the recipes difficult as I seldom have all the ingredients on hand and I usually cook with what’s in my fridge. To make up for this I always have green and red curry paste jars in the fridge along with small jars of grated lemongrass and even ginger in case I need it. I use these to make Asian style dishes that are... View Article